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I used basmati rice... The recipe calls for long-grain rice, not short-grain.
The recipe is correct as written. It's not a thick soup, but I wouldn't describe it as watery either. Perhaps it's just not your cup of tea? I'm sorry you didn't like it.
That sounds lovely! Is the Jungle Book (1967 version) too scary for the 2-year-old?
I don't know the weight - I eyeballed the baby spinach I had and put in several large handfuls. I hope this helps.
Another soup, I know, but you're going to want to know about this one for the warm days of spring and summer. I got the recipe from Aglaia Kremezi's Mediterranean Vegetarian Feasts, which was published almost two years ago, but... Continue reading
Posted May 10, 2016 at The Wednesday Chef
A nice little recipe to have in your back pocket for those days when dinner needs to be cozy and comforting, but also quick. It comes from Melissa Clark's Cook This Now, which is not just a great collection of... Continue reading
Posted May 3, 2016 at The Wednesday Chef
We are discussing it! :)
Toggle Commented May 2, 2016 on Checking In at The Wednesday Chef
Me too! Little peanut toes! Sigh.
Toggle Commented May 2, 2016 on Checking In at The Wednesday Chef
This post is brought to you by my iron-deficient blood which periodically makes me crave red meat, like, sit-straight-up-in-bed-practically-slavering-for-an-8-ounce-steak-crave, if you know what I mean. (In German, anemia is also called Blutarmut, which translates to "blood poverty", which always makes... Continue reading
Posted Apr 29, 2016 at The Wednesday Chef
Oh, wonderful! Then a recipe for you will be here shortly (well...soonly shortly).
Toggle Commented Apr 27, 2016 on Checking In at The Wednesday Chef
Ugh, yes, and after Hugo was born, a well-meaning nurse thought that the fresh wound/scab was blood from the delivery (!!) and SCRUBBED IT - ROUGHLY - and as a result I have a scar. Aaah, memories.
Toggle Commented Apr 27, 2016 on Checking In at The Wednesday Chef
HA! Oof, the pit of despair is no good. Hugs to you and onward! (I keep thinking about Prince these days and what he would do in this situation. It seems like he was the master of always looking forward and never falling into any post-project malaise because he always had another project and was unfailingly forward-looking and optimistic and...convinced by his own talent, in the best way possible. Anyway, food for thought!)
Toggle Commented Apr 27, 2016 on Checking In at The Wednesday Chef
She should!! She's a sculptor by training, if that helps explain her incredible talent. I love that Easter rooster almost more than I love my bread baby... :)
Toggle Commented Apr 27, 2016 on Checking In at The Wednesday Chef
Dearest readers, forgive me for my long radio silence. I was working on the first and second pass of Classic German Baking and was felled by a hideous case of the flu (the real thing, against which I was not... Continue reading
Posted Apr 27, 2016 at The Wednesday Chef
"Trockenhefe" is "instant yeast". It is added directly to dry ingredients. That's what I call for in the book (in addition to fresh yeast). There is no "active dry yeast" in Germany. It's an American product that must first be dissolved in liquid before it can be used. I find it unreliable, which is why I don't call for it in the book.
You're so welcome. Congrats on the house and good luck with the move!
Toggle Commented Feb 25, 2016 on Moving House at The Wednesday Chef
Sometimes a lady just wants to make a batch of muffins without a pad of paper and a pen and a scale and a million bowls and all the other accouterments that have been necessary in the kitchen for the... Continue reading
Posted Feb 24, 2016 at The Wednesday Chef
Whaaaaaa?!? Amazing! Thank you!!!!!!!!
At the beginning with the lentils.
Toggle Commented Jan 31, 2016 on Heidi Swanson's Harira at The Wednesday Chef
The book has a recipe for making your own Quark at home, which is the best option. This is the same method that people used in the past in Germany to make Quark. The Greek yogurt trials aren't promising - and certainly not for recipes in which Quark plays the starring role.
I found enough testers, but thank you!
I didn't have induction in the old place, just an electric cooktop. I got used to it after hating it at first, but still much prefer gas. I've cooked on induction and like it, but am a creature of habit, so I prefer gas. I think, ultimately, it depends on what you get used to... Hope this helps!
:))) xo
Fantastic! Thank you.