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Luisa
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Welcome, Marta! Love your blog. Congrats on your baby!
Toggle Commented yesterday on Saltie's Focaccia at The Wednesday Chef
Yes, you definitely need a light touch with the salt on top. Mine teetered on the edge of too salty, but I definitely overdid it on the sprinkling. :) Thank you!
Toggle Commented 5 days ago on Saltie's Focaccia at The Wednesday Chef
Yes, it's supposed to be battery! It's counter-intuitive because you think it should look more like bread dough and less like oatmeal, but I promise that's the way it's supposed to be. Hope it worked and that you liked it!
Toggle Commented 5 days ago on Saltie's Focaccia at The Wednesday Chef
Oh, das freut mich! :)
Toggle Commented 5 days ago on Saltie's Focaccia at The Wednesday Chef
Welcome! :)
Toggle Commented 5 days ago on Saltie's Focaccia at The Wednesday Chef
Wow, yay!
Toggle Commented Jul 17, 2014 on Saltie's Focaccia at The Wednesday Chef
Thank you! All-purpose is fine.
Toggle Commented Jul 17, 2014 on Saltie's Focaccia at The Wednesday Chef
Ha, so glad to hear that!
Toggle Commented Jul 16, 2014 on Saltie's Focaccia at The Wednesday Chef
Danke, Sarah! Das freut mich sehr.
Toggle Commented Jul 16, 2014 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 Jul 16, 2014 on Saltie's Focaccia at The Wednesday Chef
Glad you're liking it!
Toggle Commented Jul 16, 2014 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 Jul 16, 2014 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