ROOTS & WINGS

#1085560

March 19, 2025 at 5:59am

=> As you may know by now, I always have a stock of several (carb-y) selections so breakfast (and the needed calories) doesn't get boring. "Just" bread with cream cheese and cheese or jam (classical German breakfast) only work for so long. So I'm always on the hunt of nourishing recipes that are tasty and sating, while at the same time carb-y. Since in the first half of the day we're most active, we need our carbs mostly then – and rather not w... [Read more]

#1085553

March 19, 2025 at 5:19am

My, was it an odyssey to get that darn Marsala! You would think in a country where Italians are the second -largest ethnicity, after the Portuguese – note: we are in Luxembourg , which is neither Italy nor Portugal, for the geography-challenged – with delis, restaurants and even supermarkets all over the place that wouldn't turn into the search after the (culinary) Holy Grail. Okay, different than the grail I finally found it, four attempts later. ... [Read more]

#1085151

March 11, 2025 at 2:44pm

So there are clichés about every nation making the round, so also about Germany. We are not only krauts but also kartoffeln (potatoes)... and , dudes, concerning the latter , you are landed with a GOOD German. Like ANY decent person, I also don't exactly hate waffles. (Seriously, who am I? ) So, I consulted the cookbook library (don't ask ), and eventually found this recipe in Norwegian cook Ina-Janina Johnsen's Kartoffelglück (roughly Potato Heaven... [Read more]

#1084641

March 7, 2025 at 9:08am

Ja, ja, I know. Only baking absurdly Yummy S– will maybe not get exactly boring (as it's VERY varied, indeed ), but probably still a bit one-sided . But I'll admit it: I'm REALLY decluttering and downsizing my place now, and a LOT of intense emotions are coming up and I need SOUL FOOD. Because of this recipe, by the way, I bought Luxembourgish Cook , Anne Faber's: Baking with Anne . Ja, ja, I know, I should stop entering book stores (my e... [Read more]

#1084229

March 2, 2025 at 11:30am

Here another (breakfast) muffin variation from Tiffany + James Fraioli's Baking for Beginners . Just realized Thursday that my Greek yoghurt didn't expire on 2 /11, as I thought, but already on 1 /11. Allergic to throwing away food and wanting to use it up, I searched for a recipe (could've been also savory , btw.)... and ended up at this treasure of Yums again. The recipe just required just the remaining about 9 oz. of the yoghurt, the lemons add somet... [Read more]

#1084189

February 22, 2025 at 10:01am

Since I'm on High Carb Nutrition – carbloaded breakfast, mainly carbed lunch, low on carbs in the evening – and am the healthiest I've been in a long time (sleep, digestion, fitness, skin/hair, etc.), it's a little challenge to keep especially breakfast carbed. I mean the "German Breakfast" of bread / rolls with jam, ham, cheese... or porridge all the time gets boring soon. Muffins (like Scones, btw.) are the perfect addition and don't ... [Read more]

#1084132

February 22, 2025 at 4:43am

This was literally a Christmas present! Hm, still stuck there, eh? But the next 9.5 months till Advent/Christmastime (and kitschy, magical movies, seasonal Yums, markets, decorations, etc.) are still SO long. But enough wistfulness for now. I got this dish in a beautiful, traditional-looking wicker-like bag from my Aunt Mo(nika). Actually, she's my late Mom's fave cousin and therefore not... AUNT Mo, basta! I think it's a "return" as I – since... [Read more]

#1084049

February 19, 2025 at 4:54pm

I admit it. I wanted to use up the eggnog I bought for Christmas Baking last year. Googling came up with conflicting info for keepability, taste preservation, etc., so I didn't want to take any risk. Well, drink it , you may say. Uh, well, thing is... I find eggnog bloody disgusting , and only bought it for baking. And don't complain... after all one of the two following recipes is original . Yup, dropped out of a brain gyrus and there it was. So here we go. ... [Read more]