Update

Hey everyone!

I had a quick minute to get online, and post a quick update to the blog. I'm so sorry I haven't posted anything of substance lately, but trust me, some great stuff is in the works! I'm working on a top-secret new project that I hope will be a fun (and different) addition to the site). 

As it stands, I'm having some personal and family related issues that need to be taken care of, but I'll hopefully be able to at least get a few quick photos up. 

Things to look forward to:

-a series on making mac and cheese

-a series on Johannisnacht, our local festival celebrating Johannis Gutenberg

-lots of fun photos

-my top-secret project

I'll be checking in soon, and again, apologies for the delays. I should be back up and running at full speed in a week. 

-Shea.

Where I'll be the next week

Over the next week or so, you may notice a lack of posts. Don't be alarmed, I just won't have internet at home for a week or so. 

I plan to try and get some posts out this week and next, but that will require trekking to the hubby's office, which is normally pretty convenient, except this week, he's got a big project going on. As such, my access to the interwebs will be limited. I am planning to try and get out my planned posts as usual, however, circumstances may end up outside my control. 

As it is, this will be a golden opportunity to break my dependence on the internet, and branch out a bit! (Yeah, sure).

I just wanted to let you all know what was going on. Stay tuned for a series on homemade stovetop mac and cheese, and a recounting of this weekend's Johannisnacht - a celebration of Mainz's prodigal son, Johannis Gutenberg (yeah, that guy with the printing press). German street food, attractions, a public showing of a World Cup match, and some serious entertainment await! I can tell you, my feet are sore, my belly is full (and tonight is the firewroks show, so it's not over yet!)

The Problem with Hollandaise (and a great hack)

Breaking Benjamin... I mean Hollandaise

Hollandaise is notoriously tricky - ask anyone. The preparation is classic, and there are a lot of rules to making it. Professional chefs around the world tout the classic method of making this sauce: the double boiler method. This is how I was taught to make Hollandaise in college (big shout out to my instructor, Linda Kinney, but by no means is this a direct quote):

"Reduce vinegar (or lemon juice) with a few peppercorns in a double boiler over low simmering water. Remove the peppercorns and add in your egg yolks. Whisk like mad until they double in volume, but be careful not to over heat and scramble your yolks. Then remove your bowl, put it on a towel wrapped in a circle to insulate the bowl and keep it steady while you whisk like mad again as you pour hot melted butter into your yolks. Make sure there are no open windows or drafts, because this will break your sauce."

And break it did. My cooking partner and I totally forgot to close the window (mostly because I thought that the warning was crap), and our sauce... well, it went to that great Sauce Pot in the sky. Alas. The fun part was, since we had time left in class, we got to start all over again, only this time, we had to get it right.

Recipe: German Spargel Dinner

So, yesterday I posted a picture of my (likely) last taste of German white asparagus. Forget the green stuff; in Deutschland, white is the king of vegetables. Unfortunately, the season is relatively short. Here in Mainz, it officially ends with the coming of Johannesfest. I'm not exaggerating; after this weekend, there will be no more available asparagus until next spring. The fields are abandoned and remaining crops will be allowed free reign to grow into whatever asparagus grows into when we stop picking it.

I'm excited about the upcoming festival (one of the big 3 they have out here) but I'm sad to think that the coming of the Festival marks the end of Spargel season.

There are virtually innumerable ways to prepare this veggie, but I chose to stick with a classic, traditional dish that graces menus across the country between May and June. Although many restaurants will attempt new, bold ways of preparing Weißspargel, you can always find the classic preparation as well, namely steamed or boiled asparagus with a side of Salzkartoffeln, basically boiled potatoes. It's usually served with lemon, melted butter, or the incredibly decadent Hollandaise sauce. Most restaurants also offer the option of adding a side of protein in some form (the sign from this restaurant offers ham, salmon filet, or a veal steak). This preparation is really all about the Spargel.

Wordless Wednesday: 23 June

Traditional German Spargel Dinner

To commemorate the end of the spargel season here in Germany:

Seasonal, fresh german white asparagus (Weiß Spargel), dressed with homemade Hollandaise, accompanied by simple boiled potatoes (Salzkartoffeln) and smoked salmon (Raucherlachs). Recipes to come tomorrow.

Recipe: Tropical Teriyaki Mini-Burger

What's in a name?

One constant I see online whenever anyone mentions the infamous "slider" is an instant outcry for a name change. Usually from people from NJ. Or anyone who has ever eaten at White Castle.

I had an inkling I knew what they meant when they said things like "Calling them sliders is so gross, can we come up with something new?" however I wanted to confirm my suspicions. Lo and behold, one of the common explanations for the origin of the term "slider" is definitely on the unappetizing side. Most of the stories I've read do agree on one common aspect of these petite beef patties: they're greasy. The grease allows them to slide. Where they are sliding to, from, or through is the point of contention. Some people claim the term was coined by the US Navy; some claim it was White Castle (which is what I've always heard).

The Fat Acceptance Movement: A Dangerous Precedence?

This week, I read about a woman in NJ named Donna Simpson, a 600+ pound woman whose fantasy is to reach 1000 pounds. Ms. Simpson recently applied to the Guinness Book of World Records to be listed as the world's heaviest birth mother; three years ago, she gave birth to her daughter, with the help of a 30-person medical team called in to help with her high-risk C-section. Now she's gearing up to attempt to become the world's most massive mom. She admits she has tried to lose weight in the past, but ultimately came to the conclusion “It's a struggle for me to be thin, and I've said if it's such a struggle it must not be natural, so I refuse to do the battle anymore." Amazingly, her 150-pound husband is encouraging her in this endeavor.

One of the stories about Ms. Simpson stood out to me in particular, from CBS.com, advising that Ms. Simpson has become an outspoken advocate of the Fat Acceptance movement. I had never heard of this movement before, so I decided to look into it.