LIVING IN DRESDEN

Monday, October 22, 2012

Liqueur de noix 2012

My green walnut liqueur experiment finished and bottled!

Of course I gave it to taste to all my friends who passed by. Here is a short collection of their judgements:

could be sweeter!
is this meant to be a medicine or just for fun?
nice for Tiramisu with a touch of nut
a bit rough, has it any healing effect?
perfect with vanilla ice cream
next year you should make more of those little bottles

You see, David Lebovitz's recipe didn't turn out too bad. My own opinion? I loved it with chocolate and vanilla ice cream. And surprisingly, with the creamy quince sauce I had prepared at my mother's home.

Tuesday, October 16, 2012

October, 16th

Saturday, October 13, 2012

my autumn books

Der Augentäuscher
Mathias Gatza

The Casual Vacancy
J.K. Rowling

Liebesnähe
Hanns-Josef Ortheil

Der Spaziergang von Rostock nach Syrakus
Friedrich Christian Delius

The Shoemaker's Wife
Adriana Trigiana

Zeilen und Tage. Notizen 2008-2011
Peter Sloterdijk

Elegantissima
The Design and Typography of Louise Fili

My Berlin Kitchen
Luisa Weiss

tibits at home
Stylish Vegetarian Cuisine
Reto Frei, Daniel Frei, Christian Frei

Sunday, October 07, 2012

photo a day September 24 - 30

DAY 24- 3 THINGS

DAY 25 - FRAME

DAY 26 - NEAR

DAY 27 - LOVE/HATE

DAY 28 - A GOOD THING

DAY 29 - ERRAND

DAY 30 - YOU, THEN

Friday, October 05, 2012

harvest in Grandma's garden

This year we missed the joy of the fig harvest, but came still in time for the quinces, the grapes and the medlars. Grandma was happy because we started immediately with the canning. Only the medlars will have to rest for a good lapse of time in the warm kitchen.

I must share the recipe for the grape jam with you, because it came out so delicious!
Very easy:
1kg very small grapes (I didn't remove the seeds)
1 glass of white wine
a dash of vanilla essence
1 slice of lemon
500g sugar
1 sachet apple pectin
To prepare just follow the instructions on the sachet of apple pectin. I suggest you mix the ingredients and let them rest for a few hours before cooking. The taste will be much more intense.