We woke up to a world covered in snow. This is probably the biggest snow we have gotten while living in Würselen. The kids made a snowman. Rob brought down a carrot and sticks to decorate their creation. Clare took pictures and make soup and cocoa.
It’s a simple concept, but easy to forget. The weather forecast for the Aachen region in January is typically rainy and 5? (40 ?). However, the sun usually peaks out for awhile most days. I have learned that when I notice the sun shining, that means that it is time to take a walk or a bike ride. I am lucky enough to have a very flexible work schedule which allows me to do this just about any day.
Lately it has been quite rainy in the afternoons and evenings, and even some pretty hefty storms overnight, but the mornings have often been clear. Today after we finished breakfast, Clare, Meg, and I took a walk to one of our favorite spots – the Milchtankstelle (milk vending machine), where we got some fresh raw milk and eggs, and also some fresh veggies from the adjacent farmer’s stand, which are currently simmering on the stove as lentil soup. We get to walk by the happy cows and chickens on our way, and spotted some pretty flowers and bushes on the way back.
I mostly used this recipe from Sally’s baking addiction for this one, but I made a few modifications of my own. She swears that a pinch of black pepper makes it magical, but I am still skeptical. I also used the same pie crust recipe that I usually use, the same one from my mom. …
Meg and Rob got tulips and are taking up backgammon to alleviate the COVID lockdown blues. I’ve been playing Pokémon go to get outside occasionally. We are finding joy where we can.
I had to test this recipe a few times before publication 😉 Being homebound for the COVID-19 is a fine time to bake, if you can find the ingredients. Meg has been super productive and today one of the things she set her sights on Brownies.
Thanks to Melanie for introducing these drops of deliciousness into our lives over a decade ago. This recipe is adapted from the Moosewood Restaurant New Classics cookbook, but they use margarine to make this recipe vegan and Clare likes butter.
1/4 cup/ 55g butter
1 1/2 cup white flour
1/2 cup cornmeal
2 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
2 tblsp. brown sugar packed
1/2 c. pumpkin puree (not sweetened)
180 mL (3/4 c. plus 2 tblsp.) apple cider or juice
Preheat oven to 425 F (220 C).
Cut butter into small pieces and place in a medium bowl.
Sift in the flour, cornmeal, baking powder, baking soda, and salt. Add the brown sugar and mix until lump free.
In another bowl, combine pumpkin puree and cider/juice.
Pour pumpkin purée mixture into flour mixture and stir briefly just until well blended.
Put parchment paper on baking sheet and
drop biscuits by 1/4 cups onto baking sheet.
Bake for about 20 minutes until puffed and very slightly brown around the edges.
Our family enjoys these biscuits alone, or with cream cheese and/or apple sauce.