Powering through the waist shaping… #knitting
Month: December 2022
-
Shared today on Facebook
Me: “I wish it would snow before we leave Munich. Is that too much of a miracle to hope for?”
Munich: “Hold my beer.” ❄️☃️❤️
-
Shared today on Facebook
Current status. (Movers turned up at 7:15am on the dot, and they’re nearly finished!)
-
Shared today on Facebook
The movers arrive in just over 9 hours. I think we’re ready. 😰
-
RAMEN TRAIN 🍜🚆
The Amaterasu Railway Now Runs on Leftover Tonkotsu Ramen Broth | Spoon & Tamago – Um, I want to go to there. New life goal is to ride on the train powered by ramen broth biodiesel!
-
Shared today on Facebook
I’ve seen these ceramic graters being sold at every market and festival in Germany for the past year, and yesterday I finally got one. It mushified a clove of garlic nicely, though getting it out again took some finessing. I used it in my homemade ranch salad dressing alongside the Snook’s spicy baked chicken strips.
Hosting my final event in Germany tonight – AWS Munich User Group. Thank you to @osterjour for being such a great friend and inspiration! The whole DACH AWS Community are wonderful. I’m going to miss you all. 😥❤️🇩🇪
-
Photo Post
Hosting my final event in Germany tonight – AWS Munich User Group. Thank you to @osterjour for being such a great friend and inspiration! The whole DACH AWS Community are wonderful. I’m going to miss you all. 😥❤️🇩🇪
-
My new ceramic grater
I’ve seen these ceramic graters being sold at every market and festival in Germany for the past year, and yesterday I finally got one.
It mushified a clove of garlic nicely, though getting it out again took some finessing. Rodd worked it out – you have to hold the grater on an angle and use the bristles of the brush to push down the plane of it.
I used it in my homemade ranch salad dressing alongside the Snook’s spicy baked chicken strips. (He used toban djan instead of the curry.) It was delicious!
-
Brussels Sprouts
I never ate Brussels Sprouts growing up; they were just never a thing that my Mom cooked. It may well be that the first time I ever had them was ten years ago at Porteño in Sydney. (They were were charred and tossed with bacon and they were the most delicious thing I’d ever had.) But apparently Brussels sprouts really were a lot more bitter 20+ years ago, before scientists figured out how to get high yields from less bitter heritage varieties. Huh. So if you think you don’t like them, you should give them another try.
A couple recipes I particularly like:
-
Shared today on Facebook
Winter Tollwood art festival on the Theresienwiese. We had sausages and crepes for lunch, and then I had Heisse Drachensblut (“Hot Dragon’s Blood,” aka cherry mead) while the Snook had Mead Beer. (2022 Christmas Market count: 7) 🎄🍷🔥
