Zürich is having its second heatwave of the summer and it’s making me more than a little aggravated. I am not a fan of hot weather. (That’s an understatement!)
Thankfully, this round of high temperatures isn’t quite as extreme as the +40°C days and 22°C nights we had back in June. And most of Europe is seeing the mercury climb, so I can take comfort in the fact that I’m not suffering alone—but I’ve still become somewhat obsessive about keeping our flat cool.
Adjusting to a new kitchen, new tools and a new oven is always a challenge when settling into a new home. Add in the difficulties of a new language and new ingredients in a different country and things get even more complicated! The various measuring systems also throw in another dimension of complexity…
Fahrenheit or Celsius? Or whatever ‘gas mark‘ means? Metric or imperial? Grams or cups or ounces? Is a kitchen scale required? Or a set of measuring cups?
My commitment to daily meditation in March faded almost immediately after my mid-March update – and my commitment to posting seems to have ended with it 😉 I have, however, been making an inordinate number of meringue-based treats! Spring has been all about whipping up egg whites to use in pavlovas or cookies.
These Nutella-inspired confections are based on an Italian recipe for Brutti ma Buoni (ugly but delicious) cookies that has just three ingredients (egg white, sugar, ground hazelnuts). I’ve added a bit of depth with vanilla extract (or vanilla sugar) and amped up the deliciousness by covering them with chocolate.
While 11 November is Remembrance Day for Canadians (and Armistice or Veterans Day in other countries), it’s St. Martin’s Day in Germany. St Martin’s Day is the feast day for Martin of Tours and was one last great banquet before the start of Advent fasting in the middle ages. In modern Germany, St Martin’s Day is known for roast goose (Martinsgans), lantern processions, and, in Mannheim, human-shaped pastries called Martinsmann.
We picked up a Martinsmann from our local bakery and were underwhelmed by its relative flavourlessness. Rather than waste the leftovers, I bumped them up with spices and apples in a bread pudding.
We’re leaving our flat in Munich tomorrow for one more new-to-us German city. We’ve done a lot of relocating in the last year and I’ve definitely gotten better at not leaving good stuff in the pantry.
In order to clean out our cupboards over the last week (and because baking is one of my stress-relievers), I made ham & cheese loaf, applesauce muffins, two batches of brownies (one that failed miserably), and super-easy pancakes (recipe below).
Munich is rainy today and I’m feeling a little down; the perfect conditions for snuggling with a dog, reading a book, and noshing on homemade baking. Sofie’s got the cuddling taken care of, Neil Gaiman’s The Ocean at the End of the Lane is at the ready, and I’ve just pulled muffins out of the oven.
This is a modification of the world’s easiest vegan muffin recipe, adapted for what I had on hand. It’s no longer vegan, but still super-easy!
The weather this summer has been all over the place. Scorchingly hot, pelting with rain, muggy and cloudy, thundering like mad, and just about everything in between. Thankfully, my favourite cocktail pairs well with all weather and all seasons!
I’m a big fan of bourbon sours and I think I’ve perfected the proportions: two parts booze (bourbon), one part sour (lemon juice), and one part sweet (simple syrup).