Eating in Budapest

Welcome back to another recount from my wonderful vacation in Budapest.

This time, I want to talk about one of my favorite things, FOOD!

 

As a vegetarian, it was difficult to find traditional, yet meatless, Hungarian meals in Budapest.

Although meat is a must for Hungarian cuisine, Sebastian and I were able to find several delicious vegetarian restaurants in Budapest.

We ate at Govinda Vegetarian Restaurant and Salad Bar twice during our week-long vacation.

 

With an alle carte buffet, the dishes change daily. You can either order a set meal or just pick and choose from what’s on offer. The first time we ate at Govinda, Sebastian and I shared the Indian buffet for two.

We received two curries, one with mixed vegetables and one with potatoes and eggplant, saffron rice, dal, a samosa, two tempura eggplant slices, 1 roti, 1 parantha, two chutneys and two mango lassies.

Wow, were we stuffed!

This meal was so good that we came back once more before leaving Hungary. Although I didn’t get a photo of the meal, everything the second time around was different but equally as delicious!

Another favorite restaurant was Hummus Bar.

As the name suggests, this place does hummus and does it well.

Sebastian and I both opted for a hummus plate. He had a beer with his meal and I went for a mint lemonade which was really refreshing on such a hot day.

I couldn’t decide which toppings to get with my hummus plate so went for the option that offered everything. My favorite toppings were the falafel and spiced kidney beans.

The plates were served with hot pita bread. Needless to say, we left this meal feeling very full and happy.

My friend, Josh, would love Budapest because every restaurant seemed to have a comprehensive menu of Belgian beers. If you’re not up for the high alcohol content, don’t worry, you can always get a coke, juice or water.

Fruit stalls are spotted all over the city, especially near main train stations and metro stops.

 

One of the more decadent (read expensive) treats I had while in Budapest was a fancy gelato.

Fancy because it was formed into the shape of a rose.

It looked and tasted great.

The main food attraction in Budapest has to be the Great Market Hall.

With produce, meat, fish, grains and spices, this building has been a a one-stop shop for fresh food since the early 1900s.

  On the second floor of the market hall, across from the textiles, you can find the food stalls.

It was here that I had my one and only “traditional Hungarian” meal, a langos.

Basically a deep-fried dough topped with sour cream and cheese, this may be traditional, but I found it disgusting.

Sorry, Hungary, but I simply couldn’t eat this.

Oh well, being in new places is all about trying new things. I’m glad I tried a langos, but am happy to never eat one again.

Luckily, there was lots of beautiful fresh fruits and vegetables to drool over.

Wandering through the isles of produce was a great way to get to know the food culture of Hungary.

Read Full Post »

Vegan Banana Bread

Happy Independence Day my fellow Americans!

On this 4th of July, I’m looking forward to the 5th and 8th. On these two dates, friends and past roommates will arrive in Germany.

My friend Christina arrives tomorrow and will stay until the 7th, then my friend Katie will arrive on the 8th.

Katie and I will be traveling and hiking through France for 5-7 days. Our plans are not fixed, but I’ve been busy attempting to arrange cheap travel with carpooling and couchsurfing. Once Katie is here, the real fun and planning will begin.

One recipe that screams America is banana bread.

Everyone needs a good banana bread recipe.

If you’re trying to avoid dairy or animal products for any reason, give this delicious vegan banana bread recipe a try.

Ingredients

2 cups all purpose flour

1 cup powdered sugar

1 tablespoon ground flax seed

1/2 cup crushed walnuts

1 teaspoon baking powder

1 teaspoon salt 

3 ripe bananas

1/4 cup vegetable oil

2-4 Tablespoons soy milk, as needed to form a good consistency

Method

1. Mash the bananas with a fork. Add powdered sugar and oil to the mashed bananas and mix well.
2. Combine the flour, salt, baking powder, ground flax and crushed walnuts in a separate mixing bowl.
3. Add the mashed banana mixture to the dry ingredients and mix well to make a batter. Add soy milk as needed to adjust the consistency.
4. Grease a loaf pan with little oil and add the batter to it.
5. Bake at 350 degrees F for 45 – 60 minutes, or a toothpick comes out clean when stuck in the middle of the loaf.
6. Remove to a cooling rack, cool completely before slicing (if you can wait that long.)

Read Full Post »

Sesame Street Cupcakes

This Sunday, my friend Matt’s son, Oskar, celebrated his 3rd birthday.

After two weeks of rain, the skies finally cleared and the sun shone down on the park picnic.

It was a beautiful day, full of happy children, good food and time spent with friends.

Earlier this week I saw an adorable cookie monster cupcake idea on a new-to-me blog called applejacks. A few days later, Annie of Annie’s Eats wrote about the Sesame Street themed birthday party she threw for her son.

Inspired by both bloggers, I combined their ideas and created my own version of Sesame Street Cupcakes.

They were a hit, even with the Elmo-loving birthday boy!

Although these adorable cupcakes ended happily, they began with a very sad state of affairs.

My very first cupcake flop.

Although the recipe for funfetti cupcakes came from a website that I’ve used lots of times, for some reason, these cupcakes just didn’t work for me.

So, I stuck with what I know and made the perfect vegan vanilla cupcakes.

Light, fluffy, vanilla deliciousness!

I find it a bit ironic that the ‘traditional’ recipe was a disaster but the untraditional recipe worked like a charm.

Earlier in the week, I prepared the eyes and colored coconut flakes.

The eyes were made by melting white chocolate, placing spoonfuls onto parchment paper, then sticking a chocolate chip in the middle of each dollop.

The eyes took several hours to completely set so making them ahead is a good idea.

I’ve always been a bit partial towards died coconut flakes.

When I was young, my mom always made a 3D Easter basket scene by shaping rice crispy treats and coating them in beautiful Easter colored coconut.

I found a powdered food dye that created really vibrant colors.

For the frosting, I stuck with my vegan vanilla buttercream frosting, minus the vegan part… I only had real butter left.

So I guess this was straight up vanilla buttercream then.

I generously frosted the cupcakes…

then placed them upside down in the coconut flakes.

After a few rolls in the coconut flakes, the fuzzy ‘fur’ was stuck and ready to go.

Although Annie’s cupcakes were adorable with their skillfully piped frosting fur, I love the way the coconut looks so fuzzy and puppet-like.

In addition to the chocolate eyes, I used gummy treats (which are a cinch to cut,) chocolate chip cookies, oreo cookies and nutella to decorate the cupcake characters.

Introducing the Sesame Street Characters!

Cookie Monster (my favorite)

Big Bird

Oscar the Grouch

Elmo

Although Big Bird looks a bit out of proportioned and fearful for his life, I’m really happy with how the cupcakes turned out.

They made everyone at the party smile.

Well, everyone except Big Bird that is.

Read Full Post »

Lentils with Shallots and Brown Rice

Tomorrow is an exciting day in my classroom.

After learning about the Ancient Roman empire for two semesters, we will celebrate the culminating activity with a Roman feast.

The kids are beyond excited.

They’ve created their togas and stollas, fashioned their jewelry and broaches, and even decided on special Romanesque hairstyles.

But who am I kidding, the party isn’t about the fashion or Roman games, it’s about the food!

Luckily I have an amazing group of parents who are providing most of the food for the feast.

The kids, however, will bake Roman bread.

I’m contributing a recipe of my own- Grape leaves stuffed with lentils and shallot cooked brown rice.

I’m not claiming that my contribution is an authentic Roman recipe, it’s more of a “What would Kendel make with the ingredients in a Roman kitchen.”

Whereas the Romans would have used cereal grains like spelt, I’ve used brown rice which has been cooked with shallots and vegetable stock. Although brown rice was unknown to the Romans, I thought it would help hold the leaves together.

I’ll top the prepared stuffed grape leaves with tomatoes tomorrow and bake them before serving.

 

Hopefully the kids will feel like they’re truly at a Roman feast.

I still had leftover lentils and brown rice once the leaves were all stuffed so ate the extra stuffing as dinner.

With a simple drizzle of olive oil, these two easy ingredients made a filling and fancy-tasting dinner.

Vegan ~ Vegetarian ~ Simple

Ingredients

For the lentils

1 can cooked lentils

2 bay leaves

For the rice

1/2 cup brown rice

1- 1 1/4 cups water

2 small shallots, chopped

1 tsp. vegetable stock granules

olive oil

fresh black pepper

Method

1. Cook the rice according to package instructions along with the addition of the shallots and stock granules.
2. Warm the lentils and bay leaves over medium-low heat until the bay leaves become aromatic.
3. Plate the rice and lentils together, drizzle with olive oil and season with pepper to taste.

Read Full Post »

Chocolate Banana Cupcakes

Tomorrow the Room Mums from my class are throwing a farewell party for the four children who are leaving our school at the end of the year.

One of the hardest parts about working in an international school is that families come and go quite easily. Parents are relocated for work and the kids are off to new lands. Although this is exciting and allows for so many wonderful learning opportunities, it’s also a bit sad.

Where I grew up, people rarely moved. The class roster was almost identical for 13 years.I graduated high school with almost all the same people that I went to kindergarten with. 

My high school English teacher even taught my father.

Saying goodbye to children is really hard for me. I care so much for each and every child in my class, and the thought that I will probably never see them again breaks my heart.

 So, to make the farewells more bearable, we’re throwing a party.

To make the farewells more sweet, I baked cupcakes.

Healthy Vegan Chocolate Banana Cupcakes

Slightly adapted from: Confessions of a Bake-a-Holic

Ingredients

4 cups flour

2 2/3 cups raw sugar

1 1/3 cup cocoa powder

1 Tablespoon baking soda

1/2 teaspoon salt

1/4 cup oil

1/4 cup apple sauce

3 cups hot water

2 teaspoons vanilla

3 very ripe bananas, mashed

Method

1. Preheat oven to 350. Line or oil a muffin tin.
2. In medium bowl, whisk together flour, sugar, cocoa, soda and salt.
3. In a large bowl, combine oil, apple sauce, hot water and vanilla. Add dry ingredients. Mix just to combine. Add bananas.
4. Pour batter into prepared muffin tin. Bake for about 20 minutes, until a tester inserted in the middle of a cupcake comes out clean.
5. Remove from oven and let cool. Store in the refrigerator. Before serving, dust with powdered sugar.

Read Full Post »

CSA Veggie Stir Fry

I love my weekly box of fresh, organic, local produce.

Oh, have I said that before?

Sorry for sounding like a stuck record, but deciding to receive a weekly CSA delivery is the smallest change, but it has yielded the largest difference.

I am now saving money on groceries, eating healthier, and experimenting with new recipes and produce.

All the while, I’m supporting businesses that I believe in.

A win-win situation.

Here’s how I make the best use of this service.

1. Before Wednesday of the delivery week, I visit my CSA’s online shopping center. There I can see what produce is planned to be included in my weekly vegetable box.
2. Usually I want everything that is scheduled, but sometimes there will be items that I either don’t want or already have left from the previous week’s delivery, take carrots cor example.
3. If I want all but one item, say carrots, I usually keep with the scheduled box but just edit my order to not include carrots.
4. I also have the option to choose a completely different box. Biolandgärtnerei Hüsgen offers 8 different pre-planned boxes for €12.50: Vegetable, Mother and Child, Fruit, Regional Produce,Raw Produce, Single, Quick Cooking, and Full Assortment boxes.
5. If I didn’t want any of the pre-arranged plans, I could create a Wish Box by choosing individual items from the online shop.
6. In addition to the organic produce boxes, their online shop offers almost any other product that can be found in a small organic grocery store. I usually add a box of 6 eggs from Hof Alpermühle.
7. Once my order is placed, I keep my eyes open for recipes that include the items I expect later in the week.
8. I usually plan my meals based on which food items spoil more quickly. The produce with a shorter life-span is cooked earlier in the week than the more resilient veggies. This leads to less waste and better quality.
9. On Friday, my box is delivered to my front door and the real fun begins!

Biolandgärtnerei Hüsgen makes it so simple to choose items and plan my weekly delivery. I rarely need to shop the regular grocery store and as a result, have saved a lot of money.

Although I’m pretty good at planning how to use my weekly veggies, there have been times when my fridge is about to burst with produce that needs to be used.

 

When this happens, I either make soup or stir fry.

My CSA Veggie Stir Fry is less of a recipe and more of a formula for using up any vegetables that linger in the crisper…

This week, my CSA Veggie Stir Fry included pea pods, savoy cabbage, mushrooms, broccoli, shallots, ginger, garlic and sesame seeds.

The garlic and ginger were cooked briefly in hot sesame oil before I added the remaining vegetables. This allows the oil to flavor which will later help to impart an even taste amongst the veggies.

Cooked over high heat, I added a bit of water every now and then to help the veggies steam.

Once the vegetables were starting to soften and brighten in color, I added a simple stir-fry sauce made with sesame oil, soy sauce, miring, agave nectar salt and pepper.

Cooked until tender yet slightly crisp, the last step was to add sesame seeds to the vegetables.

Served with jasmine rice, this CSA veggie stir fry was one of the best I’ve made yet.

CSA Veggie Stir Fry Formula

~ Vegan ~ Vegetarian ~

Prepare the Vegetables and Oil

4-5 cups raw vegetables, all cut to a similar size

2 cloves garlic

1/2 inch nub of fresh ginger,

1-2 Tablespoons sesame seeds

1 Tablespoon sesame oil

Prepare the Sauce to Taste

1 Tablespoon sesame oil

2-3 Tablespoons soy sauce

1-2 Tablespoons mirin (Japanese cooking wine)

1-2 teaspoons agave nectar

salt and pepper

 

Step 1

Heat the wok or non-stick frying pan. Add the sesame oil, heat for a moment then add the garlic and ginger. Cook over high heat until fragrant.

Step 2

Add the vegetables and continue to cook over high heat, stirring frequently. If the vegetables begin to stick, add a couple tablespoons of water.

Step 3

Combine the sauce ingredients in a small cup and whisk well. Once the vegetables begin to brighten, pour the sauce over top and stir to well-coat all ingredients.

Step 4

Continue to cook until the vegetables are tender to the tooth but still slightly crisp when bitten into. Stir in the sesame seeds.

Step 5

Serve the stir fry over cooked rice and enjoy!

Read Full Post »

Regular Breakfast

For the last two weeks, my weekday breakfasts have been almost identical.

Going to bed late and getting up exceptionally early to work on reports has lead to a lack of creativity around the breakfast table desk.

At least this easy, regular breakfast is still full of flavor and nutrition to get me going in the mornings.

My new favorite: Maple Vanilla Granola with fresh soy milk.

I’m planning on making another double-sized batch of this tomorrow.

I adapted Jessica’s recipe a bit because maple syrup is so expensive in Germany. A 50/50 combination of maple syrup and golden syrup work really well together. I want to try maple syrup and agave nectar next.

Bowl full of fruit: watermelon, strawberries and a peach.

Coffee with soy milk in my Dutch mug.

Even though my life is less hectic with reports being finished, I’m not willing to give up this breakfast combination quite yet.

What can I say, simple suits me.

Read Full Post »

Sicilian Pasta with Cauliflower

Amidst report writing this evening, I took a much needed break to made a delicious dinner.

A lovely head of cauliflower was delivered in my CSA box this week and thanks to tastespotting, I found the inspiration for my meal.

Using the ingredients I had on hand, I slightly altered the original recipe; making this a vegan pasta dish while maintaining the addition of a protein through TVP ‘breadcrumbs’.

If you are looking interested in detailed step-by-step photo instructions, I encourage you to visit Ward Street Bistro.

The ingredient list is quite simple, relying mainly on pantry staples.

Gently toast the TVP in olive oil until it turns golden brown and resembles breadcrumbs, set aside. Wipe out the skillet, add more olive oil then cook the cauliflower over medium heat until soft.

Once the cauliflower is softened, add the garlic and tomato paste mixture. Cook for a few minutes then add the saffron water, capers, chili peppers, salt and pepper. Cook until thickened into a sauce. Add the cooked pasta with a bit of pasta water if necessary.

  Serve the pasta topped with chopped fresh parsley and the TVP breadcrumbs.

Enjoy!

Sicilian Pasta with Cauliflower and TVP Breadcrumbs

Vegan~ Vegetarian~ Serves 4

Inspired by Ward Street Bistro

Ingredients

1/3 cup small textured vegetable protein (TVP,) slightly rehydrated with 1 teaspoon water

1 tablespoon of olive oil

3 tablespoons tomato paste

1 14 1/2-ounce can diced tomatoes in juice

4 tablespoons extra-virgin olive oil

1 large head cauliflower, core removed, florets finely chopped

5 cloves garlic, peeled and minced

2 tablespoons roughly chopped capers

A generous pinch crumbled saffron dissolved in 1/4 cup warm water

3/4 pound whole wheat pasta

Finely chopped Italian parsley

2 crumbled small dried chilies

salt and pepper to taste

 

1. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the fresh TVP and toast until golden brown. Set aside.
2. Combine the tomato paste and juice from the can of tomatoes in a small bowl. Stir to combine (reserving the diced tomatoes).
3. In a large skillet, heat 3 tablespoons olive oil over medium heat. Add the chopped cauliflower to the skillet. Cook the cauliflower until it is softened, about 5 minutes.
4. Add the minced garlic and tomato paste/juice mixture to the skillet. Cover and simmer the sauce over low heat for about 10 minutes, until the cauliflower is very tender.
5. Add the reserved diced tomatoes, the roughly chopped capers, and the dissolved saffron to the skillet.
6. Simmer the sauce, uncovered, over medium heat until it thickens, about 5 minutes. Add the crumbled dried chilies and salt and pepper to taste.
7. Cook the pasta according to the package directions. Turn the drained, hot pasta into the warm sauce and stir thoroughly to combine.
8. Serve immediately garnished with the toasted TVP ‘breadcrumbs’ and chopped parsley.

Read Full Post »

Vegan Chocolate Amaretto Cupcakes

Chocolate and amaretto go so well together.

Rich, dark, silky chocolate and sweet, smooth amaretto.

I adapted this cupcake recipe and this frosting recipe to achieve this flavorful but not-too-boozy recipe.

Vegan Chocolate Amaretto Cupcakes

Makes 18 cupcakes

Ingredients

3/4 cup non-dairy milk

1/4 cup amaretto (plus more for dipping)

1 cup natural cane sugar

1/3 cup canola oil

1 tbsp apple cider vinegar

1 tbsp pure vanilla extract

1/2 tsp pure almond extract (optional, but awesome)

1 1/2 cups unbleached all-purpose flour

1/3 cup cocoa powder

1 tsp baking soda

1/2 tsp sea salt

Directions:
1. Preheat oven to 350F and line a cupcake pan with cupcake liners. With an electric mixer, beat together the following ingredients in a large bowl: non-dairy milk, amaretto, oil, sugar, apple cider vinegar, vanilla, and almond extract. Beat on medium speed for a minute or two.
2. Now sift in the dry ingredients: flour, cocoa powder, baking soda, and salt. Mix well, until the clumps are gone.
3. Spoon the batter into prepared cupcake pan, about two-thirds full for each. Bake for about 22 minutes at 350F, or until the cupcake slowly springs back when pressed with a finger. Allow to completely cool before dipping the cupcake tops into a small bowl of amaretto and frosting.

For a bit more boozy cupcakes, dip the cooked and cooled cupcake tops in a little bit of amaretto before frosting.

Vegan Chocolate Amaretto Frosting

Makes enough frosting to top 24 cupcakes

Ingredients

1 cup vegan margarine, room temperature

1/4 cup amaretto

4 cups powdered sugar, sifted

1/2 cup coco powder

1/2 Tablespoon cornstarch, sifted

1/2 teaspoon salt

almond slivers to garnish

Method

1. Beat the margarine using an electric mixer until fluffy.

2. Add the sugar, cornstarch and salt then beat for 3 minutes more.

3. Pour in the amaretto then beat for another 5 minutes or until the frosting is light and fluffy.

4. Pipe or spread the frosting on to your cakes as desired.

Perfect for birthdays, picnics and BBQs.

 

I hope everyone back home has had a great Memorial Day. I spent the morning at school then went out to lunch along the Rhine with a group of my girl friends. A lovely way to spend a hot, late spring day!

Tonight I’m going to a bar called Spleen to listen to Andrew Vladeck, a singer and songwriter from New York who’s stopping in Bonn on his European tour.

Should be a good night, I’ll tell you more tomorrow!

Read Full Post »

Rewind the Week

This week has been full of delicious food, exciting adventures, and memorable events.

I’m not going to let my lack of modern-day journaling prevent this week from being known. Much of what I mention now will hopefully be put into a more detailed post of its own, but in the meantime, sit back, relax and enjoy my week in review.

Last Saturday

I had such a good day last Saturday. Sebastian and I drove to my new favorite German museum, Kommern Open-Air Museum. I was going to bring my class to the museum on Thursday for a trip and wanted to be a bit more knowledgeable before leading a tour.

The museum has collected and repaired traditional buildings from the Rheinland and placed then into four communities. Visiting the museum is like traveling back in time.

We enjoyed walking through the buildings and imagining what it must have been like to live in the Rheinland region 500 years ago.

Old-fashioned rhubarb custard crumble cake

After visiting the museum, Sebastian and I did a bit of shopping then went to see two short plays.

The Bonn Players, the theatre group I’ve acted with in the past, was showing their spring productions. Both plays were very well done and really enjoyable to watch. After the play, Sebastian and I ate an extremely late Italian dinner at a local restaurant then called it a night.

Sunday

Lazy day at home. Probably the most interesting thing I did was ate a great soup and salad lunch.

Chickpea vegetable soup, mixed salad and bruschetta.

Monday

I’ve told you about.

Tuesday

At school the kids performed their musical for Year 2 and a few parents who weren’t able to come on Wednesday. Other than that, it was a normal school day.

Once home, Sebastian and I made a very traditional German spring dinner.

Boiled new potatoes, fish, white asparagus and hollandaise sauce.

Wednesday

My students performed their Pied Piper musical for their parents. There were several teary eyes in the audience and many appreciative greetings at the end. I am so proud of the kids as well. They really put everything they had into this show.

Thursday

The class trip to Kommern was a huge success.

The kids were fascinated by “the olden days.” As opposed to Saturday when Sebastian and I went, on Thursday, the town was ‘working.’

The bakery was baking bread, the blacksmith was making horseshoes, the housewives were cooking and gardening.

Probably the most memorable part of the day was meeting a woman who described what life would have been like 200 years ago. She had everyone captivated by her tales of childhood and hard manual labor.

I was absolutely exhausted after the trip and was so happy when I got home to find that Sebastian had prepared pizza dough for dinner.

We ran to the grocery store and strawberry stand before beginning to bake our pizzas. I made a fennel and red onion pizza with black olives and a balsamic glaze.

Absolutely divine.

Sebastian went down the spicy road and made a salami and jalapeño pizza.

I also whipped together a very quick rhubarb tiramisu using a recipe from my vegetable box.

Needless to say, Thursday night I slept like a baby.

Friday

Last day of the week before a week off of work (sort of.)

School went well, one of the mums came in for Mystery Reader and finished reading The School Mouse. I have loved listening to this particular mum read this book. She reads with the most soothing and beautiful British accent your could imagine. I’m just sad that the story is over. I always feel a bit down the few lonely days after finishing a good book.

After school, I came home and made birthday cupcakes for my friend and classroom assistant, Prachi. I had planned on bringing the tiramisu but realized that I’d be carrying around a heavy glass dish all night and decided to go the dish-free direction.

 Vegan Chocolate Amaretto Cupcakes, I promise a recipe soon!

Because of my baking, we were running so late that we decided to take the car after all. I guess carrying a glass dish wouldn’t have been a problem. We ate at a Mexican restaurant in Bonn called Tacos. I had delicious vegetarian fajitas and a margarita. We ended up staying at the restaurant all night, laughing, talking and simply having a relaxing night out.

Saturday

I didn’t sleep well Friday night because I was too nervous about Saturday morning. My friends Jan and Matt are in a band and invited me to sing a couple of songs at an upcoming gig.

Saturday was my first rehearsal with the band and to say that I was nervous really is an understatement. Only Matt has ever heard me sing so I was really afraid that the rest of the band would be unimpressed and question his judgment. Luckily, all went well and I had a really good time with the band. Our next rehearsal is on Thursday then the gig is on Friday.

Once rehearsal was finished, Sebastian and I went to IKEA then over to Jan and Zoe’s to help them move into their new apartment. They are only moving next door, but the new flat is about 3x larger than the old one. Doctored up frozen pizzas and beers were shared on the new balcony then we relaxed and chatted while listening to music late into the night.

Sunday

Beside cooking a really fun breakfast and dinner, today has been a total write-off.

I slept in, made breakfast, fell asleep while reading, woke up again, watched three documentaries, talked on the phone with my friend, made dinner, then started blogging. A very unproductive day.

I have this coming week off of school but will be going in to work most of the days to work on writing reports. Although I hate that I’m spending a “vacation week” writing reports, I’m glad that I have the time to focus on the reports while the classroom is all mine.

Alright, thanks for sticking with me through this long post, I promise to provide a few of the recipes on their own as well as a dedicated post to Kommern Open-air Museum.

I hope all of you have had a great week and a relaxing weekend.

Read Full Post »