Jan 20, 2012 Posted by Tiffany

{Garden Life} Why Heirloom is Worth It

As you may recall, I recently went into a long dissertation about why heirloom seeds are important to our future when I was mentioned the Seed Savers Exchange. But if you’re not really sure what an heirloom seed or plant actually is, let me break it down for you. Heirloom seeds are those which have been passed down from generation to generation. They may be plants which have been growing in your... read more

Dec 9, 2011 Posted by Tiffany

{Garden Life} Seed Savers Exchange

Seeds. They are the life-force of your garden. Without seeds, most of the plants in our garden would cease to exist — whether you are planting seeds yourself or using store-bought seedlings — and in turn, life would become far more complicated since qe depend on plants for far more than just food. Now you might not realize it, but more and more GMO products are creeping into the food supply... read more

Nov 11, 2011 Posted by Tiffany

{Garden Life} Ball Complete Book of Home Preserving Book Review

I have a confession. I’m a bit of a book junkie. I love all sorts of books that help me learn how to do things, inspire me, entertain me and teach me more about myself. One of my go-to books during the canning season is my Ball Complete Book of Home Preserving. It’s got over 400 recipes to help you use up all sorts of goodies from your garden and orchard. Whether you’re just a beginner... read more

Mar 1, 2010 Posted by Tiffany

Where’s my chimichanga?

Since I grew up in Texas, I’m a big fan of TexMex food. But finding good TexMex or Mexican food around Frankfurt is next to impossible. We went to a “Mexican” restaurant several years ago and ordered fajitas. What came out was a few strips of beef, carrot slices, broccoli and I seem to recall a few stewed tomatoes as well. I have no clue what Mexican restaurant they ever went to that... read more

Feb 18, 2010 Posted by Tiffany

One tasty bolognese sauce recipe

We eat a LOT of pasta in this house. So much so that we actually bought a really cool automatic pasta machine that mixes everything for you and presses it out in the desired shape. But unfortunately the thing takes forever to make pasta so the electricity we end up spending for the thing is about 4 times the price of pasta in the store. On the other hand, we also know there are no preservatives in the... read more

Feb 9, 2010 Posted by Tiffany

Mozzarella and Prosciutto Italian Melts

We’re big fans of sandwiches in this house, and when I did my monthly shopping last Friday I just had to pick up some baguettes for medianoche. One of these days I have to make my own from the Bread Baker’s Apprentice –or maybe some actual Cuban bread. Not sure I have enough lard around for that, though. But I digress. I also couldn’t resist the fresh mozzarella balls and prosciutto... read more

Jan 28, 2010 Posted by Tiffany

How to make Bavarian potato salad

There are many, many different ways to make potato salad and most of them taste great. One common way of making potato salad in Germany is with what seems like a pound of mayonnaise in it. If that is what you’re looking for, this is definitely not it. Mostly because I find that version disgusting. Instead, this is a simple, light potato salad version which tastes great served with Wiener schnitzel or... read more

Jan 25, 2010 Posted by Tiffany

How to make Wiener Schnitzel

Here in Germany, Stefan and I have judged many a restaurant based on their schnitzel. If they can’t make that well, then there’s no reason to bother with most of their other food either. Schnitzel can actually be prepared many different ways but Wiener is the basic style which pretty much every restaurant in Germany serves. The others are more like cutlets served with various sauces and... read more

Jan 12, 2010 Posted by Tiffany

Bad Boy Beef Tacos

Another favorite from the Harley Biker’s Cookbook , the Bad Boy Beef Tacos never fail to rock our world. We have laid off these tacos for a little while because we were getting a bit burnt out on them. I guess having them twice a week (including leftovers) for a couple months was a bit much. But they always pack a punch. I don’t recommend tasting the beef alone when you’re making these... read more

Nov 17, 2009 Posted by Tiffany

Stuffed & Roasted Farmer’s Duck

Our Christmas menu, like New Year’s, is always a bit up in the air at this time of year. Last year it was fairly easy for us to decide because we wanted a Thanksgiving-style dinner since we skipped our Thanksgiving dinner last November. We figured it would be a bit advantageous to assume I could cook all day when in fact I would probably be in labor or have just given birth to Mackenzie. This... read more