Apr 28, 2014
Dear friends,

I have a new portfolio website! The blog will continue over there in regular irregular fashion. For the time being this space will remain as is, it just won't be updated anymore. So please join me on the new space:

See you there!

weekend baking.

Mar 13, 2014

Last weekend was one for the books, the first with perfectly warm and sunny spring weather. Just gorgeous. In the morning we decided to clean up our little garden a bit and get it ready for the upcoming outdoor season. You know,  raking leafs, trying to rein in the moss epidemic that has spread during the wet winter and some overall organisation.

After that I tackled the giant task that was the 20 pound bag of apples my Mom somehow managed to sneak into the trunk of the car last time I was back home in Germany. Which was in December. Now, these weren't your picture-perfect Fuji apples, mind you, but wrinkly, bruised and browned ones my mother had foraged. And having them overwinter in our little shed in the garden didn't help their appearance either. So for almost two hours I cleaned, peeled and cut, with little breaks of reading and practicing the ukulele. Very domestic. What was left of the apples got turned into apple compote and apple-chestnut cream bread, recipe adapted slightly from Sara. It doesn't look like much, but fresh from the oven with some salted butter on top, it made for a great breakfast.

Turned out I was on a roll that day; after making a big batch of granola I decided to bake bread from scratch. You know with letting the dough rise overnight and all that scary stuff. Well, turns out it's not that hard actually, just some planning ahead and kneading and waiting, is all. I had a real moment of pride when I pulled that bread from the oven. Naturally, we demolished it in an embarrassingly short amount of time. I blame it on the salted butter, it makes everything taste like heaven. 

morocco part 3: marrakech.

Feb 26, 2014

Marrakech was busy, with plenty of pushy sales people, food stands everywhere and exotic animals in odd places. We had some bad luck with our food and restaurant choices there, which clouds our whole Marrakech experience a bit. Especially since we are people that plan their trips around food. Don't get me wrong, it is such a special city and definitely worth a visit. I guess it was just a typical case of expectations being too high. One of my favourite spots though, was le jardin, a beautiful cafe in the heart of town with the dreamiest and most relaxing garden. I could have played with the turtles all day.

morocco part 2: essaouira.

Jan 27, 2014

From Taghazout, we drove north to the picturesque little town of Essaouira. We met up with friends and ate the best Harira there, a traditional Berber soup. We managed to get lost in the tiny medina, a maze of little alleys. A retired fisher gave us an involuntary tour of the small port before we headed to the beach that stretched endlessly, perfect for a long lazy walk in the sun.

morocco part 1.

Jan 22, 2014

M and I set out to Morocco at the beginning of January to escape the winter weather for two weeks. We spent the first few days in a little fisher village in the south called Taghazout, doing exactly what we set out to: catch some waves, eat, read and sleep a lot. When showering becomes optional and your hair turns into salty dreads, that's when you know the real vacation has started.

All images curtesy of the iPhone, aka perfect in a pinch. A few more shots on my Instagram, if you wanna follow along.

happy new year!

Dec 31, 2013

Man, 2013 you've been grand..and chaotic. Isn't it crazy what can happen in a year's time? My boyfriend and I lived our New York adventure for 3 months and made friends for life. I packed all my belongings and permanently moved to Amsterdam in the spring. I finished school and started working as a graphic designer. I became an aunt to the most scrumptious baby boy in October. We went on trips to Belgium, France, Singapore and Bali. And of course my favourite time of year: spending the Holidays with my Family, stuffing ourselves with Paella on Christmas.

Reminiscing about the past year and dreaming up this post, I realised one sad thing: I have very little photographs to show for it. This year was so fast paced and crazy, that the small things and the everyday kind of magic were often left behind. There is a lot I still have to learn when it comes to balancing it all. One of my little resolutions for next year is to take out my camera more often and make the time to use it.

I am wishing you all a happy new year with lots of love, time and health!

Do you have any resolutions for 2014?

how to roast your own chestnuts.

Oct 24, 2013
On the weekend we usually go on a nice morning walk towards the east of the city. We have a semi-regular route to one of our favourite cafes, coffee bru. It's the perfect distance. You know, far enough from the house so you feel like you got in a good walk, but not so far that you are famishing and getting cranky halfway. And it's a pretty walk, too, along the water and with lots of trees and all. It was on this walk, that we spotted chestnut trees for the first time a few weeks back. The chestnuts were still hanging on the tree in their green and spiky shell, but we vowed to be back when they were ready to be collected. Last Sunday was the day and we filled our bag to the brim with little brown chestnuts. It was so much fun and reminded me of my childhood, collecting herbs and mushrooms and such with my Mama. That night we munched our chestnuts while watching Sleepless in Seattle. So, so nice.

Roast your own chestnuts

1. Collect only pretty looking chestnuts, without mold or little holes.
2. Rinse your chestnuts with warm water and pat dry.
3. With scissors or a small knife, cut off the wispy ends on the top.
4. From the top, carve a cross-shaped cut in the skin.
5. Put chestnuts on a baking sheet and roast them at 200°C for about 20-25 minutes.
6. Once the cut is nice and open and the shell is a dark colour it's time to take them out.

They're best enjoyed warm, fresh from the oven. Peel away!