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Luisa
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Wow, yay!
Toggle Commented 5 days ago on Saltie's Focaccia at The Wednesday Chef
Thank you! All-purpose is fine.
Toggle Commented 5 days ago on Saltie's Focaccia at The Wednesday Chef
Ha, so glad to hear that!
Toggle Commented 6 days ago on Saltie's Focaccia at The Wednesday Chef
Danke, Sarah! Das freut mich sehr.
Toggle Commented 6 days ago on Saltie's Focaccia at The Wednesday Chef
Huh, that's weird. In what way does it taste horrible? Mine is dark dark brown, just like commercial vanilla extract, and super-fragrant.
Toggle Commented 6 days ago on Saltie's Focaccia at The Wednesday Chef
Glad you're liking it!
Toggle Commented 6 days ago on Saltie's Focaccia at The Wednesday Chef
I don't think they held anything back on the sandwich - it just wasn't my particular thing.
Toggle Commented 6 days ago on Saltie's Focaccia at The Wednesday Chef
I thought oven sizes are standard no matter how big or small the kitchen is? I don't think you need to change the baking time if you're cutting down proportionally, but to be safe, start checking after 15-20 minutes.
Toggle Commented Jul 14, 2014 on Saltie's Focaccia at The Wednesday Chef
Nope, no sugar required here! Yes, it can always help things along, but it's not completely necessary and instant yeast is usually powerful enough to get the job done without sugar.
Toggle Commented Jul 14, 2014 on Saltie's Focaccia at The Wednesday Chef
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You spend 10 years in a city like New York and you consider yourself some kind of expert. You know how to get around the West Village without a map; every street corner means something particular to you; you start... Continue reading
Posted Jul 13, 2014 at The Wednesday Chef
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Oh, Margit - reading your words broke my heart. I know that deep homesick ache you speak of so well and how lonely it made me feel. I can only imagine how your feelings were compounded by the trauma of war and all of its terrible consequences. Have you been back to visit at all, either Hungary or Germany? Do you have any fellow emigrants and survivors in your circle? As you know, I'm American, too, and I loved living in the US. I had a really nice life in New York. But coming back to Berlin healed me. I no longer have that ache or that loneliness. As for your other questions, I don't have a garden, just a little balcony. Berlin is a wonderful place to live - affordable, green, cultural, endlessly interesting. The horrors of the past are dealt with very clearly and straightforwardly; there's never a moment that you are able to forget it, because the city (and the people) have done so much to take responsibility and to work through their guilt. Anyway, I send you a big hug and hope your ache can find some soothing.
Toggle Commented Jul 3, 2014 on Cold Summer Borscht at The Wednesday Chef
I'd heat it up in the oven. For doubling, I'd go for a larger pan and pile it a little higher. No idea how much longer it will take to cook, though - I'd maybe give it 20 minutes longer, but definitely check and be open for it taking longer?
Gaaaaaah!!
Toggle Commented Jul 3, 2014 on Cold Summer Borscht at The Wednesday Chef
It's gorgeous now... :) But who knows how long that will last!
Toggle Commented Jul 2, 2014 on Cold Summer Borscht at The Wednesday Chef
Thank you!!
Toggle Commented Jul 2, 2014 on Cold Summer Borscht at The Wednesday Chef
You've got to grow it! Want me to send you some seeds? xo
Toggle Commented Jul 2, 2014 on Cold Summer Borscht at The Wednesday Chef
Sounds so great!
Toggle Commented Jul 2, 2014 on Cold Summer Borscht at The Wednesday Chef
It's gorgeous here today!
Toggle Commented Jul 2, 2014 on Cold Summer Borscht at The Wednesday Chef
My mom has that same bookshelf...actually, it's an entire bookcase. But I've definitely only read a fraction of her books!
Toggle Commented Jul 1, 2014 on Cold Summer Borscht at The Wednesday Chef
Loved "Pink Rabbit". Thank you for the other book tip! Similarly, if you don't already know this book, I highly highly recommend it: http://www.amazon.com/Past-Hiding-Memory-Survival-Germany/dp/031242065X
Toggle Commented Jul 1, 2014 on Cold Summer Borscht at The Wednesday Chef
Klausener Platz - Tuesdays and Fridays. He's the only one from Werder. The beet greens he has are the best ones I've seen. Always super-fresh, dark, etc. Lovely. Get 'em while you can! SO nice to know radish greens are good - I've never tried them. How did you cook them? Thanks for the book reminder - the first two were standouts for me, too. Don't think I know the third.
Toggle Commented Jul 1, 2014 on Cold Summer Borscht at The Wednesday Chef
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It all started when the one local vendor at my Tuesday greenmarket had the most beautiful bunches of beets with vibrant, glossy, fresh greens (more on those later) last week. The minute I saw them, I felt a primal urge... Continue reading
Posted Jul 1, 2014 at The Wednesday Chef
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Fact #1: Strawberries are at the top of my list of favorite summer fruits. Fact #2: Strawberry jam is at the bottom of my list of least favorite jams. Fact #3: My favorite strawberry-monger was selling half-pound baskets of Saturday's... Continue reading
Posted Jun 25, 2014 at The Wednesday Chef
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My friend Joanie celebrated her birthday a few weeks ago the way she does every year, gathering friends and family under a big oak tree in a park on the border between Berlin and Potsdam. It's a potluck thing and... Continue reading
Posted Jun 24, 2014 at The Wednesday Chef
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Not every column is put online, unfortunately. Here's the one from the May 2014 issue: http://www.harpersbazaar.de/read/zeitgeist/der-gute-ton-11029.html and from the April 2014 issue: http://www.harpersbazaar.de/read/zeitgeist/endlich-pause-10960.html.
Toggle Commented Jun 23, 2014 on Friday Links at The Wednesday Chef