Mallorca Day 2

I find it always a little strange to come back after a holiday.

Whole wheat pancakes with mashed banana, pecans, cinnamon, and maple syrup

I’m sitting at my computer, like every other day, eating my breakfast and drinking a cup of coffee, but looking at photos of my time away.

It never feels real.

Did I really do that?

Did I see these things with my own eyes?

Was it me that experienced those emotions?

On my second day in Mallorca, I woke up for an early breakfast. I had a 9:45 bus into Palma to catch.

I first met Barbara and Claire when I was waiting for the bus. I stepped away to break my money when the bus came. They waited for me to be sure I knew which bus to take and guarantee that the bus didn’t leave without me. I think they already felt sorry for the lonely girl who was vacationing alone.

About an hour later, I was in Palma. I quickly realized that the city was much larger than I had expected, so decided to do a hop-on-hop-off bus tour.

Historically, the island was known for it’s wind-powered grain mills. Many are now used as clubs.

The main industry has always been and still is the port. There were cruise ships constantly coming in and out of the port. It was fun to watch the ships sail away from the resort at night. Like floating hotels, 13 stories high.

The Cathedral of Mallorca was really impressive; from the gardens to the cathedral itself. The doorway depicting the Virgin Mary was blessed in 1601 and the construction of the cathedral lasted for the next three centuries. There are 61 stained-glass windows in the cathedral, all of which cast beautiful pools of light to the earth. This place is huge!

Little-known-fact, my aunt taught me how to do stained glass when I was 17.

From designing the pieces, to cutting and buffing the glass and welding it all together, I’ve done several pieces, all as gifts.

I’ve always loved stained-glass windows, but since experiencing how much work it is, my appreciation has grown.

After visiting the cathedral, I wondered around Palma by foot for a long while capturing some of the beauty of the city.

I even spotted a Cheshire Cat blanket. See the resemblance?

Lunch was a three-course ordeal. Since I could see the sea, I figured seafood was a good bet. I was certainly correct.

White wine, seafood salad, olives and cheese.

Seafood pasta topped with arugula and pesto

Chocolate ice cream for dessert

After lunch I hopped back on the bus and ventured up to the Castell de Bellver. The castle is on a hill overlooking Palma and the bay. The views from above were incredible.

Secret staircase under the fireplace

This couple thought they found a secret little place be alone. I don’t think they realized that the castle roof was higher than them… or that there was access to said roof.

After spending a lot of time exploring the empty castle, I headed back to the bus station. Fate jumped in and put me back in the crowded line standing next to Barbara and Claire again. There were buses running all day long, but we picked the same one. They were surprised and happy to see me so we sat together and talked on the way back to the resort. After that we had a drink, I met the rest of the family, we all ate dinner together and then watched the evening entertainment- starring two of Barbara’s boys. That was the beginning of the end, for the next 2 days, they took me in like I was part of the family. Day 2 was my last day alone.

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Mallorca Day 1

Settling In- Horseback Riding- Swimming- Sunsets

After leaving my apartment in the middle of the night, taking 1 bus, 2 trains, 1 plane, and another bus ride, I was at my holiday destination, Mallorca.

The first day was spent getting acquainted and trying out some of the many activities offered to guests by Sun Club Eldorado.

The view from the front of the bungalow I stayed in.

My humble abode.

There were many activities to take part. From tennis, to horse riding, to mini golf  and so much more. I would recommend this place for any family.

The rooms weren’t exactly wonderful, but with so much going on, I only used the place to store my stuff and sleep.

I spent most of the first day laying by the pool with this view.

This holiday was a monumental one for me- it marks the first time I have EVER worn a bikini. I’ve always been very self-conscious about my bust (or lack there of) so was never willing to draw any attention to myself. For this holiday I packed only one swimming suite, it was either have some courage and wear the bikini or enjoy a beach holiday without the beach and fun in the sun.

Not only was there a ton to do, the grounds were beautiful.

The property was on the edge of a cliff. Taking the 306 stairs down the edge of the cliff provided spectacular views.

I had fun playing around with my camera to capture saturated images of the brilliant colors of the Mediterranean Sea.

It’s a long way to the top… (if you want to rock and roll!)

After a grueling hike up the cliff, I had riding lessons. The instructor was very kind and instructed her 4 students in English, Germany, and French. I was really impressed by the language abilities of all the staff at El Dorado.

My first day in Mallorcan paradise ended with the most spectacular sunset I have ever seen.

The perfect end to the beginning.

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Mallorca 1

Hi all!

Well, I made it and am enjoying every minute of my holiday in Mallorca. Tomorrow is my final full day here. I’ll do a proper update on all the fun I’ve been having once I’m back home, but for now, enjoy a few shots from this beautiful island!

View looking down from my bungalow.

Where I spent the majority of day 1.

The property where I’m staying is on a cliff. After hiking down 306 unstable stone steps, this is the view that greeted me. Well worth the danger.

Sun setting on day 1.

The cathedral in Palma.

The view of Palma from the castle.

This would be the aforementioned castle.

I’ve been taken in by a lovely family from Liverpool, England. It’s been a lot of fun hanging out with them the last couple of days. Today we went to the beach.

Alright, that will do it for me today. Have a nice week, everyone!

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Lightened-Up Pesto

I love the rich taste of a good, fresh pesto.

I don’t, however, like the way my body feels after indulging in the oily green Goddess.

Solution?  Lightened-Up Pesto.

Recipe adapted from allrecipes.com

Ingredients

• 4 ounces Romano cheese, cut into 1-inch pieces
• 6 cloves garlic
• 3 cups loosely packed fresh basil leaves
• 1/3 cup mixture of Brazil and pine nuts
• 2 sun-dried tomatoes
• dash of salt
• 1/8 teaspoon pepper
• 1/4 cup lemon juice (1 large lemon)
• Hot cooked spaghetti

Method

1. In a food processor, combine Romano cheese and garlic; cover and process for 30 seconds.
2. Add the basil, nuts, tomatoes, salt and pepper; cover and process until combined. While processing, add the lemon juice; process until combined.
3. Warm the sauce with the prepared spaghetti, allowing the cheese to melt.

I added a skewer of boiled baby shrimp to my dinner.

This is the lightest, most refreshing pesto you will ever taste.

Once you make pesto with lemon juice, you will never turn back to oil again.

Here’s the step-by-step.

Collect your ingredients

Fresh ingredients always point to an outstanding meal.

Get your pasta going.

Process the garlic and cheese until combined.

Add the basil, nuts, tomatoes, pepper and salt.

Process while adding lemon juice.

Heat and serve.

Simply delicious!

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Last Minute Holiday

Last night I booked a holiday. Tonight I leave.

One of the best things about living in Europe is the ease of traveling to places unknown on a whim.

I had planned to spend my Summer half-term holiday in France, staying with a French family and learning how to cook. Dreams don’t always come true though. Things sort of fell through so I changed my plans. I’m still holding on for another chance though!

Sebastian is working all week and my friends have all arranged travel plans already, so rather than sitting alone in my apartment feeling sorry for myself for 4 days… I’m packing my bags and venturing off!

Can you guess where I’m going?

I’ll give you some suitcase clues.

Clue #1 –  I need my passport but can still pay with Euros

Clue #2 – Miniature-sized toiletries

Clue #3 - Shoes: sandals, hiking shoes, tennis shoes

Clue #4 - I’ve packed several magazines and books

Clue #5 – I will be spending a lot of time in my miss-matched swimming suite, cover-up, and doused in sun screan

Clue #6 -I’ve been brushing up on  Spanish!

Como estas?

If you guessed that I’ll be spending the next 4 days on the Spanish island of Mallorca, you’re right!

I’ll be hiking the cliffs

Swimming in the Mediterranean Sea

Relaxing pool-side reading books

Exploring the capital city

I’ll blog along the way if at all possible!

I can’t wait!

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Rhubarb Bread

Just down the path from my apartment, a farmer lady sets up shop out of the back of her van 3 days a week.

Instant farmer’s market.

She sells fresh farm eggs and whatever vegetable, fruits, and flowers are in season. Her food is always fresh, often times still garbed in small chunks of soil. I love that I know where my food is coming from and it feels good to support a local farmer.

This past Saturday, I bought the following from her:

• 1 kg of strawberries, used in the Strawberry Shortcake Cake
• 3 small beats for juicing
• 1 butter head lettuce
• 1 kg rhubarb
• 10 eggs

Today is the first day of my summer half-term holiday. I woke up at 9 and got right to work cleaning the rhubarb for one of my favorite treats.

Rhubarb Bread

Adapted from allrecipes.com the original recipe also has a crumble topping. I left it off to cut back on sugar.

Ingredients

• 1 cup milk
• 1 tablespoon lemon juice
• 1 1/2 teaspoon vanilla extract
• 1 1/2 cups brown sugar
• 1/3 cup vegetable oil
• 1/3 cup apple sauce
• 1 egg
• 2 cups all-purpose flour
• 1/2 cup whole wheat flour
• 1 teaspoon salt
• 1  1/2 teaspoons baking soda
• 1/2 teaspoon baking powder
• 2 cups chopped rhubarb
• 1/2 cup chopped walnuts
• 1/2 teaspoon cinnamon

Method

1. Preheat oven to 325 degrees F (165 degrees C). Lightly grease two 9×5 inch loaf pans (or if you only have one loaf pan like me, one loaf pan and 12 muffin cups.) In a small bowl, stir together milk, lemon juice and vanilla; let stand for 10 minutes.
2. In a large bowl, mix together 1 1/2 cups brown sugar, oil, applesauce and egg. Combine the flour, salt, cinnamon, baking powder and baking soda, stir into sugar mixture alternately with the milk mixture just until combined. Fold in rhubarb and nuts. Pour batter into prepared pans.
3. Bake in preheated oven for 40 minutes, until a toothpick inserted into center of a loaf comes out clean. Muffins need around 20-30 minutes.

All right, I’ve already eaten 3 of these muffins, I think it’s time to put them out of reach.

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Rhine Lust

Want to know a great place to relax with friends? Right here, along the banks of the Rhine.

A pebbly “beach” makes for good stone skipping.

Our little patch on the Rhine.

Away from the rest of the world.

The sky was just scattered enough with clouds to make the sunset really spectacular.

We watched the sun melt away…

… but before the day was completely gone, we had birthday cake to eat.

Thanks Zoe for your help!  Happy Birthday, Simon!

What a nice night.

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Strawberry Shortcake Cake

Today we’re celebrating the 40th birthday of our friend Simon. He’s organized a birthday bash on the banks of the Rhine.  My birthday gift? Pioneer Woman’s Strawberry Shortcake Cake.

Far from the prairie scene, there are times when I feel like a pioneer woman.

Traveling to places unknown.

Trying to create something out of nothing.

Cooking in a poorly equipped kitchen.

When undertaking a rather large project, it always become apparent just how poorly equipped my kitchen is. On days like today, I dream of being back in my mother’s kitchen, using all the appropriate gadgets and gismos to effortlessly create a 40th birthday cake for which dreams are made of. Luckily, my mother taught me how to be resourceful- no gadgets or gismos required. My mama taught me to look around and use what you’ve got.

Fingers for flat batter even-outer

Grill grating for a cooling rack

Spatula for a frosting thingy

See, I don’t even need the real names I’m so resourceful.

The Pioneer Woman’s Strawberry Shortcake Cake

To see the original recipe with PW’s beautiful photography and step-by step photographic instructions, click here.

Ingredients

Cake

• 1 and ½ cups flour (190 grams)
• 3 Tbsp. corn starch
• ½ tsp salt
• 1 tsp. baking soda
• 9 Tbsp. unsalted butter, softened
• 1 and ½ cups sugar (300 grams)
• 3 whole large eggs
• ½ cup sour cream, room temperature (150 mL)
• 1 tsp. vanilla

Icing

• ½ pound cream cheese, room temperature (225 grams)
• 2 sticks unsalted butter (227 grams)
• 1 and ½ pounds powdered sugar, sifted (680 grams)
• 1 tsp. vanilla

Fruit Filling

• 1 pound strawberries (450 grams)
• 5 Tbsp. sugar, divided

Method

1. Grease and flour an 8-inch round cake pan which is at least 2 inches deep.
2. Sift together flour, salt, baking soda and corn starch.
3. Cream 9 Tbsp. butter with the sugar until light and fluffy. Add eggs one at a time, mixing well each time. Add sour cream and vanilla and mix until combined.
4. Add sifted dry ingredients and mix on low speed until just barely combined.
5. Pour into prepared cake pan. Bake at 350 degrees (180 ° c) for 45 to 50 minutes, or until no longer jiggly. Immediately remove from cake pan and place on a cooling rack and allow it to cool completely.
6. Stem strawberries and slice them in half from bottom to top. Place into a bowl and sprinkle with 3 tablespoons sugar. Stir together and let sit for 30 minutes. After 30 minutes, mash the strawberries in two batches. Sprinkle each half with 1 tablespoons sugar and allow to sit for another 30 minutes.
7. Make icing: combine cream cheese, 2 sticks butter, sifted powdered sugar, vanilla, and dash of salt in a mixing bowl. Mix until very light and fluffy.
8. Slice cake in half through the middle. Spread strawberries evenly over each half (cut side up), pouring on all the juices. Place cake halves into the freezer for five minutes, just to make icing easier.
9. Remove from freezer. Use a little less than 1/3 of the icing to spread over the top of the strawberries on the bottom layer. Place the second layer on top. Add half of the remaining icing to the top spreading evenly, then spread the remaining 1/3 cup around the sides.
10. Store the cake in the fridge and serve slightly cool.

Enjoy the process!

Don’t look too closely- you might see my batter-flatter-even-outer finger prints

De-stemming the berries.

The pointed end of my grapefruit spoon works best.

I lined up my stemmed berries into columns and rows, this makes slicing super simple. Just drag the knife down the row.

Oh, sweet Heaven!

How to flip a cake

Pioneer Woman warned that the cake would get pretty golden… I hope mine didn’t cross the golden meets burned borderline.

Place a large hand towel under your hot cake pan. Put your cooling rack or grill grating upside-down over the cake pan.

Tightly wrap the towel over top, hold firmly, and flip!

The cake will then plop right out.

I’m not sure how many people will be at the party, so I made one cake like Pioneer Woman’s and then made a second batch of cake batter for cup cakes. The recipe made 24 cup cakes.

Since the cup cakes can’t be filled with the delicious strawberry layer, I made a strawberry torte gelatin, poked holes into the cup cake with a chop stick, and drizzled a little of the torte juice over top.

Think jello cake.

As far as the frosting goes, think Grandma’s cream cheese frosting on crack. (That one’s for you, Ben.)

I then frosted the cup cakes using the above recipe and decorated them with fresh strawberry slices.

Ok, back to the cake.

I used the upturned Tablespoon to guide my cake dissection.

It worked really well!

The berries were smashed and juicy!

Ready to be added to the cakes!

Then build it up!

Before you know it… voila!

A lovely strawberry shortcake cake!

Now the birthday treats are just chilling out until it’s time to go.

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Heart Grow Fonder

Absence is said to do that… make the heart grow fonder. So, did you miss me?

I’ve noticed that each week, I go a few days in a row without blogging. I’m ok with that. I love sharing my daily life with all of you, but I never want blogging to get in the way of living.  Sorry Mom and Dad if you get worried after a few days of silence on the blog-front.

The last few days I’ve been doing a lot of living… and eating. Let me show you a little bit.

Food!

Banana oats with flaxseed, chia seeds, pumpkin seeds peanut butter and blueberry jam.

Tuna salad wrap with lettuce, tomato, carrot and radishes and a pear

One of the living things I got up to this week was having Kate over for dinner. Sebastian and I made our favorite- Pretend Paneer Masala as well as an eggplant curry. All was served up with rice, naan and a salad.

After dinner, Kate and I went to see Prince of Persia at the movie theatre. I was looking more forward to the outing than the actual movie but was pleasantly surprised. I wouldn’t typically choose to see a movie like this, but actually liked it. Give it a try for your self.

Rye English muffin with peanut butter and blueberry jam and fresh raspberries.

Last night for dinner, we whipped up Tofu Tacos.

Tofu Tacos

Ingredients

• 1 tsp. oil
• 1 small onion, minced
• 1 block extra firm tofu, drained and crumbled
• 1 small tomato, chopped
• 1/2 can red kidney beans
• 1 tsp. tomato paste
• 1-2 tsp taco seasoning mix (recipe below)
• water

Method

1. Heat oil in a large, non-stick skillet. Add the onions and tofu, cook until onions are transparent and tofu is lightly browned.
2. Stir in tomato, kidney beans, tomato paste, taco seasoning (start with a little, taste test, and add more as desired), and enough water to create a saucy mixture. Continue to cook, stirring frequently until you’ve reached the desired consistency, adding more water as needed.
3. Serve on a whole grain shell with your favorite taco toppings. Such as lettuce, fresh tomato, avocado, cheese, salsa, sour cream or plain Greek yogurt.

Taco Seasoning Mix

Ingredients

• 8 tsp Chili powder
• 1 tsp. Paprika
• 1 tsp. Cayenne pepper
• 1 tsp. Ground cumin
• 1 tsp. Salt

Method

1. Mix all ingredients in a resealable glass jar. Store, tightly sealed in a cool, dry place.

I think I’m all caught up now! Have a great weekend!

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5 Minutes- Flat

Today has been one of those busy days. I feel like everything involving food has happened in 5 minutes- flat.

Starting with my first rushed meal of the day.

Breakfast

Rye English Muffin-like roll, 1 whole egg, goat’s cheese, Italian seasoning, strawberries & raspberries.

While making breakfast, I realized I had nothing for lunch. Hmm… I have a bunch of vegetables, cheese, and whole grain tortillas. A wrap it is! Heck, while I’ve got everything out, I’ll make two. One for me and one for my hard-working boyfriend. Lunch was packed up in 5 minutes-flat.

Lunch

1 whole grain tortilla shell, cream cheese for sticking power, lettuce, radishes, shredded carrot, cheddar cheese and raisins. 1 pear.

Not only was lunch made in 5 minutes-flat, it was also consumed in the same fashion between sending the kids out to play and heading to rehearsal for our “teachers’ band.” I joined the group just for fun but it has turned into the performing type of band. From garage band to stadium. Well not quite. From basement to Wednesday’s assembly. I hope I don’t embarrass the other band members with my singing!

After-school Snack

I hurried home from work only to realize that I’d forgotten my cell phone in my PE bag. So, I quickly packed my gym bag, made a toasted peanut butter and jelly sandwich, and rushed out the door heading back to where I’d just come from. It took me less than 5 minutes to quickly snarf the sandwich down.

At the gym I did Body Pump again. I was feeling really good today. Full of energy, lunging like there was no tomorrow! The class was great and since it ended right when my favorite German tv show began, I hopped on the treadmill. Flipping my personal treadmill tv on, I walked hills for 45 minutes while watching a 20 year old au pair cook a Turkish inspired appetizer and main dish for her 4 guests. I must recreate her dessert on a hot summer day, margarita sorbet. Yummy!

Watching people cook and eat while you’re at the gym is one way to build up an appetite. I was hungry, dinner had to be fast. Luckily I was able to whip it together in 5 minutes-flat.

Dinner

5 Minute Tuna salad salad.

Lettuce, 1/2 tomato, 1 shredded carrot, 2 radishes, tuna salad (tuna mixed with mayo and Italian seasoning,) and 2 slices of pumpkin seed whole-grain bread- misted with olive oil and toasted on the stove. Sprinkle everything with Italian seasoning.

“What with all my body-building lately, I thought I could use a little more protein in my diet.” (I hope you could all tell I wanted that to be read in an Arnold Schwarzenegger voice.)

I didn’t post yesterday but wanted to share a beautiful photo of my after-school snack.

Plain yogurt, strawberries, raspberries, granola.

Question to all readers who are foreign residents of Germany- have you donated blood here? I’d like to donate at a drive next Monday but I can’t find any information saying that I’d be allowed as a foreigner. Any personal experience?

A day of cooking done in the quick, hurry method means that I have a hue pile of dirty dishes to attend to.

Unfortunately, this is one task that will take more than 5 minutes-flat.

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