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spiking pastries or rather the fillings thereof is certainly at the heart of German pastry baking: just think about the Kirsch, so famously giving the Black Forest Cake its prime aroma, the raisins for stollen soaking in rum at least a day or two, the ambrosial red wine and glühwein coffee cakes, and . . . → Read More: old fashioned winter tarte 
in february, some time around valentine’s day winter left us. the young ones had hoped for a blizzard to keep them from school at least for a week. instead, there was not a single snow day, only some two hour delays occurred due to heavy winds and some flurries. winter left us utterly disappointed. . . . → Read More: pink lining 
twentysixteen turned my world upside down. after packing up for more than six months and finally crossing the ocean in late summer we set out to conquer a new world. however, late in that year this happy endeavor came to a grinding halt. enthusiasm evaporated, energy waned. i had underestimated the power of change . . . → Read More: fresh start |
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