I don’t know exactly why, but it seems to me that we appriciate periods of free time more since we have a little daughter. And I think “how time flies quickly…” is one of the most thought, spoken and heard sentence in my current life. And while my husband and I don’t know whether some events happened in 2014 or 2015, because one or two years mean almost nothing to us, there are so many developments for my daughter in the last 2 years. We view some of her photos just this morning and we had to laugh about her lovely cute babyface and also some funny scences but we also had to sigh. Indeed time flies quickly, too quickly. Hubby became one year older again only a few weeks ago and I just realize it’s the very firts birthday of my blog today. Can you believe it’s exactly one year ago when I published my first post?
Some of you asked me for recipe for this lemon cheesecake, when I was posting a picture on Instagram some weeks (or even months) ago. And I know I promised to post the recipe on the blog very soon. Those who know me in real life know I always want to keep my promises and I feel very bad whenever I cannot. So please excuse me for letting you waiting. But I have been very busy last month that I could not even write one post (and those who are connected with me through Instagram probably noticed there have also been a large lack of pictures). Actually I even have some more recipes I have already taken photos for and I hope I will finally have time to post all of them in the coming weeks. Of course I know there is no pressure to do that. But all you lovely people out there, who appriciate my work and motivate me, just make me want to give some of that love back.
Actually, I love all four seasons. I even love winter. Well, I guess it’s particulary because of the time before christmas when everybody is holiday mood. But after winter when it feels like you could only eat cabbage and keeping apples, you long for more freshness on the plate (and not to mention for some warmer temperatures). Rhubarb is one the first messengers of spring for me. And because the rhubarb which is harvested in the beginning of the season much milder and more digestible I eat it in the first week of the season whenever I can and cook plenty of jars of strawberry rhubarb compote (you can also use raspberries or just some organic grenadine juice to enhance the colour). It’s one of my hubby’s favorite dessert and he loves to eat it with custard, all kind of puddings, yogurt or with some of our all time favorite dessert panna cotta (“cooked cream”). If you also love this italian classic dessert and the slight sourness of yogurt, give this version a try (I …
Who does not like freshly cooked meals? But let’s be honest most of us are not in the mood for cooking every day. Include myself, who really adores good food and actually loves to cook and bake. Although I cook during the week only quick meals it’s still quite hard to cook every day. So it’s absolutely usual that we have only toasts and sandwiches for supper at times. And as long as we also have some fresh and raw vegetables as a mother I am quite okay with that. But as I have mentioned I really love to cook. So whenever I have time like on weekends, holidays or days off I enjoy being in the kitchen. It is so relaxing to work with your hand and different ingredients. Especially working with dough is almost like a meditation for me. But one advice before you make these beetroot gnocchi: you shouldn’t be too hungry because it takes some time. However, it is absolutely worth it.