Excellent combination of dishes. That's what I like. Harmony of taste.
Yes, why not? The beer is also German, as she said - "necessarily dark unfiltered" and "preferably red currants / monastery berries or melon (as a last resort)". We also have black and white currants. But they are very different from the classic ones in appearance. Red currants are a real classic.
This is a summer dinner in a monastery in Syria, for many centuries. As I understand it, red currants have been grown in monastery gardens since the XI th century. Of course, I also baked monastery bread. The main thing here is this beer, this bread and this pork. And of course, a couple more nuances.
Me: What didn't you manage to do in the magazine? М: Be careful! You touched my eye with your finger)) I would like to put up the recipes that I managed to learn in the monastery of Syria and also put up a party based on the painting. But now people don't like and/or don't know how to cook. This is only my sadness, the rest will easily survive without recipes. So that's all right.
Me: I'll think about how to fix this... So take whatever you want.
No. In fact, it is a great, quiet job and they work without lunch, at full capacity. They have a snack, and then monastery affairs and dinner/lunch will be late.
Thank you for cooking according to her recipes. I will pass it on. It looks great, I especially liked the composition, because I ALREADY know how delicious it is! And I liked the "right" plate.
I consider it an honor to cook according to her recipes. Unbelievable how much My Secrets book opened my eyes. There’s so much to cooking that nobody teaches unless you’re in a real kitchen. And it's so delicious, even when the ingredients are unexpected with an even more unexpected salad dressing, for example. Very rarely does one see the perfect harmony of technique and passion come together in the form of deliciousness. The taste is way beyond the sum of its parts. And it's always pleasing to the eye because is sophisticated and elegant. Thanks so much!
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Yes, why not? The beer is also German, as she said - "necessarily dark unfiltered" and "preferably red currants / monastery berries or melon (as a last resort)".
We also have black and white currants. But they are very different from the classic ones in appearance. Red currants are a real classic.
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М: Be careful! You touched my eye with your finger))
I would like to put up the recipes that I managed to learn in the monastery of Syria and also put up a party based on the painting. But now people don't like and/or don't know how to cook. This is only my sadness, the rest will easily survive without recipes. So that's all right.
Me: I'll think about how to fix this...
So take whatever you want.
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Look, Josta has been growing in front of my house for many years. I hope I spelled the name correctly)
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It looks great, I especially liked the composition, because I ALREADY know how delicious it is! And I liked the "right" plate.
Helga
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And it's so delicious, even when the ingredients are unexpected with an even more unexpected salad dressing, for example.
Very rarely does one see the perfect harmony of technique and passion come together in the form of deliciousness. The taste is way beyond the sum of its parts.
And it's always pleasing to the eye because is sophisticated and elegant.
Thanks so much!
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I like how she always gives a little bit of wisdom while cooking.It’s like telling a story .. so good!
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You make me so happy! Wish you a blessed Summer!
And Please keep sharing more recipes!
Thank you, Helga!
How's your Monday going?
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I'll post more photos when I get a chance...
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This is adorable!!!
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Thank you for keeping your finger on the pulse!
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That's what friends are for)