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Luisa
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In my dreams, I do! In reality, I have rosemary, marjoram and sage on my balcony. Sigh. :)
Welcome and thank you!
Yes. Thank you!
In my first book, My Berlin Kitchen.
My mother speaks only Italian to Hugo. She's around a lot of the time, but not all the time. He understands everything she says, or that we say, since I speak to her in Italian, too, but almost never responds in Italian, only in English or German. Though after 3 weeks in Italy this summer, a few Italian words have started popping out now and then. But it's his weakest language. I don't even attempt to teach him any Italian, my focus is English (though every once in a blue moon, if I'm scolding him, I might slip into Italian, what can I say! :)).
Toggle Commented Sep 20, 2016 on An End-of-Summer Catch-Up at The Wednesday Chef
It's not going to keep as long - the less sugar you use, the less you'll be able to keep it. And this is a relatively quick-cooked jam, which also lessens its keeping time. As long as the jars are airtight, put them in a dark part of your pantry, but consume within 6 months. Once opened, make sure to eat them within a few weeks - and store in the fridge.
I have found them at the Karl-August-Platz Wochenmarkt and (from the same vendor) at Klausener Platz. The window for finding them is verrrry small - usually only about 2 weeks. In late January or early February, depending on the weather.
I linked to it in the post - http://www.thewednesdaychef.com/the_wednesday_chef/2013/02/seville-orange-marmalade.html
Not jams, no. There's no reason to.
Don't be nervous! There's a lot of fear surrounding canning in general in the United States, but jam-making is really a different kind of beast from canning/bottling/preserving. The sugar, the long cooking time, the high acidity of the fruits, the spotlessly clean jars (sterilize them, if you prefer!), plus the inversion cooling method all lead to perfectly safe jam. No European jam-maker uses the water-processing method to make jam. Have fun! As for the jar reusal issue - the glass jars aren't the problem, it's the lids that could eventually get compromised. I use my own judgment here; if the lids have been through more than a few rounds of jam-making and are visibly damaged, I discard them (and their matching jars) or use them for other things like spice storage or vinaigrette.
Aw, lovely, I hope you guys enjoy making jam!
Thank you, Gerlinde, on all counts!
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After lunch on Saturday afternoon, we spontaneously decided to go apple-picking with friends. But when we got to the U-pick orchard just outside of Berlin, we discovered that the apple variety we'd set out to pick, Pinova, wasn't ready yet.... Continue reading
Posted Sep 12, 2016 at The Wednesday Chef
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Well, this is just lovely! So glad to hear that it inspired you! Have fun in the kitchen! :)
Yay! You're welcome! If they're sold out next time I go, I know who to blame! :))))
Oh, great! Going on my list right now.
Thank you! Ha, I was far too lazy to debone for a good six years - this year I finally lost my patience. BUT LISTEN TO THIS: At Edeka/Reichelt at Prager Platz yesterday, I found chicken thigh "steaks" in the refrigerated section! Organic! I practically fell over. A change is gonna come!!
SO excited to try. Thank you!
Brilliant, thank you!
Details, please! Would love to know more.
Here you go! http://www.lottieanddoof.com/2016/02/spicy-cold-celery/
Actually, I usually end up googling "quinoa in a rice cooker" just to make sure I get the proportions right and because I'm too lazy to write it down. Quinoa should be 1:2 with water.
That sounds so delicious. Need to figure out how to hack my Korean cooker to make Persian rice!
Thanks for trying that out! (And I can't find boneless thighs here either - I deboned them myself...)