Monday, June 29, 2009

Buffy meats Twilight

What an amazing clip! The pieces fit perfectly together - what a lot of work!

I'm impressed (and BTW: Buffy, you rock! Go girl!)

Wednesday, June 24, 2009

OMG, seriously?

I seriously consider moving to the States. I mean, look at that debit card from the Bank of America! It was MADE for me! I can hear it calling my name....

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My bank offers as a special: a debit card with the local soccer team on it.

*double sigh*

Wednesday, June 10, 2009

Tuesday, June 2, 2009

New Eyes...

Two weeks ago, I got my eyes lasered!
I will tell you a bit more about it, I promise, but I just realized I need a new profile pic, as all the avatars I so lovingly created were sporting glasses!
For now, the photo to the right will do, as most of my (EX!!!!-)glasses are hidden by my camera. Plus, I like it.

May Food Challenge - German Version

Ich denke, für einige hier ist es einfacher, nach einem deutschen Rezept zu kochen, also hier die Übersetzung:

Zucchini- Hackfleisch- Auflauf

1 Zwiebel
1 Knoblauchzehe
2 EL Öl
1 kleine Dose Tomatenpaste (70g)
1 Dose geschälte Tomaten (400g)
Salz, Pfeffer, Oregano
500g gemischtes Hackfleisch
2 Zucchini, mittelgroß
20g Margarine/Butter
20g Mehl
Muskatnuss, Salz, Pfeffer
1/8l Gemüsebrühe (instant)
200g Schmelzkäse
Reibekäse nach Wunsch

Das Hackfleisch mit Salz, Pfeffer, Oregano, gewürfelten Zwiebel, Tomatenpaste und ezerkleinerten Tomaten (mit der Flüssigkeit aus der Dose) anbraten.
Diese Mischung schmeckt am Besten, wenn sie am Vortag hergestellt wird. Kühl stellen.

Zucchini in Scheiben schneiden, auf Küchenkrepp ausbreiten, salzen. nach einiger Zeit das ausgetretene "Schwitzwasser" abtupfen.

Eine Mehlschwitze herstellen (Butter schmelzen, Mehl hinzugeben und KRÄFTIG rühren). Mit Brühe, Schmelzkäse, Salz, Pfeffer, Muskatnuss eine zähe Soße herstellen.

Auflaufform fetten, mit Zucchinischeiben auslegen. Hackmischung einfüllen, darauf die Soße verteilen. Mit einer weiteren Schicht Zucchini bedecken. Bei Wunsch geriebenen Käse darauf verteilen.

Im vorgeheizten Backofen bei 190 bis 200 Grad 30 Minuten backen.

Lecker im Sommer mit frischem Baguette und grünem Salat!

Fotos siehe die englische Version.

Guten Appetit!

Monday, June 1, 2009

May Food Challenge

Lovely Jenna from That Wife hosted a food challenge for the month of May titled "From Mom", where in honor of Mothers' Day everyone was asked to find out and recreate one of their favourite "moms' recipes"

I had just asked my mom for the following recipe before the challenge went up, so that was perfect for me! Even better, I was able to visit my parents (kinda unplanned) and cook the recipe together with my mum! Mission accomplished.

A warning though - I have to translate the recipe, as it is in metric measurements. Some of this numbers might seem a bit strange and furthermore, we don't work with cups here in Europe... Sorry for any confusion this might create. Please ask for clarification if necessary!

Zucchini Casserole

1 Onion
1 Garlic clove
2 Tablespoons of Oil
1 small can of tomato paste (70 gram = 2.6 oz)
1 can of peeled tomatoes (400 gram = 14 oz)
minced meat/meatloaf mix (Normally here: a mixture of ground beef and pork, if you can't get it, use what you are used to) (500 gram = 17 oz)
2 Zucchini, medium sized
Margarine/Butter (20 grams = 0.7 oz = less than 1/8 cup)
flour (20 grams = 0.7 oz = 1/4 cup?)
clear vegetable broth, instant (1/8 liter = 1/2 cup)
Cheese spread (I hope that's the name, something like the laughing cow) (200 gram = 7 oz)
can be left out: shredded cheese for top

Cook minced meat, add chopped onion, lightly chopped peeled tomatos including liquid, tomato paste, garlic, salt, pepper, oregano. This mixture is even better if prepared one day in advance! Keep refridgerated.

Slice the zucchini. Because they tend to "sweat", put them on a paper towel and salt them. After some time, pad them dry with another paper towel.

Melt margarine/butter, add flour, STIRR!!! (my dictionary calls it a roux) and create with broth, salt, pepper, nutmeg and cheese spread a thick gravy.

Layer zucchini slices in buttered casserole. Add ground meat mixture. Pour Cheese gravy on top. Put another layer of zucchini and if desired, shredded cheese on top.

Preheated oven, 30 minutes, 375° F

Serve it with some nice french baguette and a green salad..yummie!

(and I do fully realize it is the most unphotogenic food ever. Sorry.)

I hope you like it!