Breakfast Love


Breakfast is one of those things that is either feast, or famine for me. On Sunday’s a do a slow stirred- soft scrambled egg, with whatever is in season, ramps if it’s spring or in Fall, I’ll serve the eggs with smoked bacon. Weekdays are in general more frantic. I’m lucky if I get a cup of coffee, bread and ham or cheeses such as Roquefort etc.

I love going out for breakfast, and unfortunately, I rarely get to do it! When it comes to ordering, I’m a savory girl. So it’s usually runny eggs, bacon, bread.

On the weekend there is time for rituals, usually Sunday, where there isn’t the need to dash about and we can relax. I make a cup of British Tea and catch up on my blog. There is something about tea and Sundays that just screams for marmalade. I love orange, tangerine or even a classic lime marmalade. On a homemade biscuit, or thick bread.

I have this thing about Alaska right now, I’d love to go! I see myself landing by sea plane onto pristine waters, setting up in a cozy log cabin and fishing for salmon that we would catch fresh, and then have for breakfast, grilled over the fire with wild greens or mushrooms that we just foraged nearby. Or Denmark. I just think some of the most exciting food right now, is coming out of Scandinavia.

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want read wear need


Mit diesem Buch griff Schwab auf eine Gattung des 17. und 18. Jahrhunderts zurück, Typenbeschreibungen des Menschlichen, Sittenbilder und Porträts des adeligen und bürgerlichen Verhaltens. Wo die Autoren solcher Human-Typologien bestenfalls skeptisch und leicht spöttisch waren, setzt Schwab in seiner “Menschensammlung” zur totalen Vernichtung an. Die Personen von A bis Z sind weniger Charaktertypen als Opfer einer endgültigen Dekonstruktion: sie werden ermordet und gemetzelt, zersägt und zerschnitten, sie werden erstickt in Jauche und Müll und ertränkt in Blut, Schweiß und Tränen. Täter, Opfer und Werkzeug dieses Mordens ist die Sprache, als das wichtigste Instrument des verfeinerten Menschen.

Die Attacke gegen den guten Geschmack, gegen den humanistisch-edlen Zeitgenossen ist programmatisch: »TÖTEN wir das kulinarische. Vermieden wir das graduelle des Genusses.« Die grundsätzliche Kritik an den gesellschaftlich produzierten Menschentypen enthält darüber hinaus eine radikale Sprachkritik und Erkenntnisskepsis und erweist sich im nachhinein als der vielleicht wichtigste Selbstkommentar des Autors – der aber auch in diesem Text nicht auf seine drastische Komik verzichtet und lustvoll Situationen und Handlungen konstruiert, die zielsicher ihre jeweils schlimmste Wendung nehmen.

Saturday’s Cake on Sunday

Strawberry Colada Macarons

You will need:

For the Coconut Macarons
  • 115 grams almond flour
  • 230 grams powdered sugar
  • 144 grams egg whites
  • 72 grams sugar
  • 1/2 teaspoon salt
  • 3/4 teaspoon coconut extract
For the Strawberry Buttercream*
  • 1 heaping cup diced strawberries
  • 1 cup butter, softened
  • 3 1/2 cups powdered sugar
  • 1 teaspoon vanilla


To make the macarons:

Sift together the almond flour and powdered sugar. (You may have to work at getting all of the almond flour through the sieve. I ended up using a spatula to press it all through.)
Combine the egg whites, sugar and salt in a large bowl (if using a hand mixer) or in the bowl of a stand mixer. Beat on low until the egg whites are frothy. Increase the speed and beat for a few minutes, then turn the speed to high and beat until the whites are very stiff and dry. Add in the coconut extract and beat another minute or so.
Pour the dry ingredients into the egg whites and using a rubber spatula, start folding in the dry ingredients. Keep folding until the mixture starts to come together. When the batter is ready, it will flow together in a lava-like consistency.
Working with half of the batter at a time, transfer it to a pastry bag fitted with a large round tip. Pipe the batter into a parchment lined baking sheet in 1 1/2-inch rounds.
Holding the sides of the pan, tap the pan firmly on the counter, then turn the pan and tap again. (This will help any air bubbles dislodge from the cookies.)
Let the pans sit on the counter for 30-45 minutes.
Meanwhile, preheat the oven to 170 C°. Bake the macarons for 15-18 minutes, or until you can cleanly peel the macaron away from the paper. Allow to cool completely on the pans.

To make the buttercream:

Place the strawberries in a blender or food processor and process until smooth. Use a sieve to strain out the seeds and place the strawberry puree in a small pan. Bring to a simmer over medium heat, and stirring frequently, cook until it reduces by half. Remove from the heat and cool completely.
Beat the butter until light and fluffy. Add in 1 cup of the powdered sugar and the vanilla and beat on low until combined. Add in 1/3 of the strawberry puree and beat to combine, followed by 1 more cup of powdered sugar. Repeat with another 1/3 of the puree and 1 cup of powdered sugar. Add in the remaining 1/3 of the strawberry puree, beating until combined, and then the remaining 1/2 cup of powdered sugar. Beat until light and fluffy. Add a few drops of red food coloring if desired to enhance the color.

To assemble the macarons:

Take 2 similar sized macarons and pipe or spread some of the buttercream onto the flat side of one of the cookies. Place the flat side of the second cookie down on the buttercream. Repeat with the remaining cookies. Macarons are best once they have aged at least a day. Store in an airtight container in the fridge. Let them come to room temperature, about 20-30 minutes, before eating. They also freeze very well.

I could sit here forever


Finding balance is something that I have been working much on. Now that we have beautiful weather again and are no longer cooped up inside, I hope to document our days more frequently because I truly enjoy it. Again, it’s about finding a balance and I am trying to find a healthy one.

I hope you all have a wonderful weekend.

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