ROOTS & WINGS

#1099221

October 20, 2025 at 7:14am

This one came to be from the thought, Holy Cow, what only to do with the remaining lentils from ? Next to that one I already had had soup and vegetarian bolo ... so what else can be done with lentils? I found the answer in Sabrina Ghayour's Persiana Easy , in the Snack Section. Why a Turkish recipe in a Persian (= Iranian) cookbook? Well, for the geographically challenged , they're neighboring countries . Also the recipe suited me as I'... [Read more]

#1098212

September 30, 2025 at 8:51am

Yes, this dish looks quite plain , but once it shows what it's really made of...! Hm, remember Susan Boyle? When that plain Scot took the stage in front of the "Britain's Got Talent" jury / audience, everyone prepared themselves for a good laugh... until Boyle opened her mouth. Okay, you probably won't be in tight, teary-eyed embrace with yourself or your table neighbor upon tasting this, but you will be embarrassed that you thought it was the culinary... [Read more]

#1098138

September 28, 2025 at 7:45am

These came about by pure chance ... but, dang , what a yummy slam-dunk! As it happens I'm thinning out my cookbook selection right now, and swayed about the two Mexican Cookbooks. Actually, I have no real connection to Cocina Mexicana , but the covers were very... enticing . Hey, you eat with your eyes first! And then ... I got a memory flash. It was a real grey sh–day, like that rainy day I remembered when browsing through them. The one in that littl... [Read more]

#1098078

September 27, 2025 at 11:00am

Maybe a little Disclaimer for someone who's just stumbled over this collection and already found some ( savory ) things to try out and maybe make her nutrition a bit yummier : . After what I've shared with you, you'll probably think now I'm a Bloody Liar , BUT: I'm also only just a Human Being with a BIIIIG sweet tooth. Peace? Anyway! As small as it is – about 3x the size of NYC – Luxembourg has LOTS of reasons and traditions to celebrate.... [Read more]

#1097735

September 25, 2025 at 4:40pm

This was indeed a yummy and nutritious breakfast / snack dish. It's healthy because of pumpkin, oats and nuts. Spicy because of the various spices. Sweet enough due to a bit of two sugars. Like , or , it's again out of Tiffany & James Fraioli's Baking for Beginners . And as the authors promise, it's made in a jiffy: throw the ingredients together, mix, and bake. Fäddisch! However... Please don't laugh at me now , but... WHAT... [Read more]

#1097381

September 19, 2025 at 3:53pm

Recipe definitely NOT from IKEA. Why I say that? Well, I dunno about you , but if you're not Swedish and know how to do them, you usually only get to eat them at IKEA – and dude, after running a perceived half-marathon through the store in search of– and finally get through check-out – after another half-marathon – you're usually hangry like sh–, especially when your shoulder's almost dislocating from all the extra sh– you schlepped out with you, t... [Read more]

#1096597

September 7, 2025 at 7:07am

Well, when you can make from these, you can also make cake from 'em, eh? And not that bad a cake, if I may say so. Although... One downer. It wasn't as good as it could've been . For MY taste it was the wrong nuts. Zucchs and hazel didn't go well for ME – but that doesn't mean it has for YOU, when you try this one out. I've made a cake with zucchs before, , and that was just fine – and no , not solely because of the ch... [Read more]

#1096001

August 29, 2025 at 5:47pm

After the shock of , these followed pretty swiftly. Since because of the pre-diabetic fat liver, too sweet is out of the question right now, I need to "get by" with the more savory things right now... which oddly is not that hard. Like the , these are yummy, honest soul food that'll leave you sated and comforted . At the same time, they're quite nutritious because rich in protein and good fat because of the cheese (if you u... [Read more]

#1095557

August 27, 2025 at 10:55am

I don't know about you, but when in crisis, I fire up my waffle iron. And in crisis I am... still . It only took me eight PRECIOUS years to realize it. But first to 7/30 this year... when I learned that I not only gained 9 kg / 20 lb excess luggage but also that my body fat shot up to 39% (in Europe that's obese. ) A few days later I learned from my doctor that I have a pre-diabetic fat liver, beginning Level 2 (of 3). On 3/5, when I had my body checked the... [Read more]

#1095400

August 19, 2025 at 12:47pm

You know, one of my BIGGEST problems in letting go especially cook books, is that I always leaf through them once more before I make a decision... which usually my stomach makes for me then. This happened to me with Barbara Bryant & Georgeanne Brennan's Pistachio , and not only because this is the cover dish . Hey! *indignant pout* Be glad that my stomach does the thinking for me , otherwise you woulda missed this fresh, juicy cake which is just ... [Read more]

#1095226

August 15, 2025 at 6:01pm

Hey, c'mon! There's loads of fake NEWS around, and many couldn't care less – this "sushi" is at least nutritious, sating (if you use quality food ), and – most of all – manageable . Not to mention that it'll impress everyone – from party guests to co-workers It even features in one of my stories which is blurring nonfiction (= autobiographical) with what I wish I had (already) : . I have the recipe original... [Read more]

#1093310

July 13, 2025 at 3:19pm

A simple, though very tasty, sating dish. And one of my late Dad's faves. If you'd met him, you wouldn't have believed that this weighty hedonist (200 lb. at 5'7" ) was a stickler for veggies, but when you hit his taste he forgot for some time that his fave veg was meat , preferably titled French (like entrecôte ). Anyway, his absolute veg faves were zucchs + kohlrabi . (He woulda looooved . ) As his cancer, among it liver cancer, adva... [Read more]

#1093118

July 12, 2025 at 5:57pm

+ This triple recipe had its origin in a week that became one of the ghastliest summer weeks I've ever experienced – it was 40°C / 104°F on June30/July 1, 30°C / 86°F of them alone IN my fecking apartment (with no A/C). It was even topping the summer of 2003 when Europe was hit by its first "desert summer", and optimistic meteorologists still expected that to be an "once-in-a-century event". Well, nowadays – and after SIX... [Read more]

#1091874

June 21, 2025 at 1:52pm

Actually, these weren't the next Yum. Mind you, I didn't know what the next Yum would be at the time. BUT: when I realized that the weather's going to be more severe than announced around mid-week, I changed plans, and made THESE. So what could a plan-changing situation be, you wonder? Well, temperature nearing normal body temperature for example. On the weekend weather frogs threaten with up to 37°C / 98°F in some areas (namely one where I live ). U... [Read more]

#1091628

June 21, 2025 at 1:47pm

Ironic, eh, a cake with a sour-ish veg? Also, you could call this food that I did avoid where I could for years, on either side of my mother's death in 2017... as it would trigger me. I'm not badmouthing here, as my mother said herself that she was the kind of person that shall not be let loose on unsuspecting children. Accordingly, she did very effectively eff me up in the head (and sabotaged my treatment!), "passing on" her bipolar disorder (and s... [Read more]

#1090999

June 9, 2025 at 12:13pm

This is a real "root" as I've eaten this dish since I... can think – and so since my parents and I moved to the border region between Freiburg / Black Forest on the German side and Alsace on the French side because of my dad's work. (Before we'd lived in my birth town Cologne.) One spit over the Rhein, and you're in Alsace. Okay, their "root" dish is the Flammkuchen (which we ate/made amply, too ), but Alsace borders Lorraine, and so you... [Read more]

#1090339

May 31, 2025 at 7:00pm

What? The remaining lentils from had to go somewhere. In case you're wondering about the title of the recipe: I've "borrowed" it from my first word search, . Linsengericht is a town in Hessia, in the Mid-South of Germany. But seriously now: as I seem not to be in the mood to stand in the kitchen for hours at the moment, but also don't want to bore you all and keep it healthy, lentils are just the thing. (And the acoustic side effects has dwin... [Read more]

#1089912

May 31, 2025 at 8:55am

The title of this one is derived from my very first Word Search about . One of the towns listed is Linsengericht in Hessia, a Bundesland in mid-south Germany. The inspiration to create own – not necessarily weird – Word Searches was , and also WS-"crack", , liked this particular "place"/dish. So this is to a great part also for you, ladies! And ratz-fatz is German for in a jiffy . Okay, apart from my warped "humor" (a... [Read more]

#1089911

May 24, 2025 at 11:52am

This is definitely a fave I ate a lot as a kid and young adult. Admittedly not this version, though, but the classic tiramisu. That love skittered to a screeching (literally!) halt when I got food poisoning from a convenience tiramisu we'd bought at the supermarket , a rare occasion as my Mom usually made it herself. (But we needed it for unannounced guests.) I thought I bloody died. I've NEVER had such pain before, or after. Let's leave ... [Read more]

#1089674

May 23, 2025 at 3:54pm

This is not something my (grand)parents actually cooked when they were still among us, but it's something my late Dad would've LOVED. Why? Well, you would've never guessed when you'd met him, but Kohlrabi was my Old Man's fave veg. He ate it raw, as fritters, soup, you name it. Then why do I "borrow" the Italian "Arancini" for these, when the original are basically fried risotto ? Well, they're similarly ... [Read more]

#1088759

May 5, 2025 at 5:42pm

As most of you know by now I'm on a "hi-carb" diet with eating my carbs in the first half of the day up until 2 PM, when the body needs them most . In the second half of the day the body doesn't use / process carbs so well (which facilitates getting overweight ). But enough nerding ! You may think by now, too, that I'm a lemon nut (no pun intended )... and you're absolutely right! And I'm a muffin and scones nut, too, as you can th... [Read more]

#1088695

May 5, 2025 at 9:41am

Honestly, guys! What could be a better excuse to make ice cream/popsicles than a sore throat ? Yeah, killer argument So thank you, Nasty Cold. (Honor to whom honor is due.) Once more, I got this one out of the popsicle recipe collection from a German food press. And now, without further babble (that sore throat, remember? ) off to the kitchen. Serves: 6 popsicles Prep Time: 15 minutes Recipe. ; 20-30 minutes Me . But that syrup must cool ... [Read more]

#1088620

May 4, 2025 at 9:13am

This is the first "root" in Roots & Wings. My Großmama used to make this cake on most festive occasions for the cake buffet – yup, we Germans love our handmade diabetes for our birthdays and holidays, no matter which holiday. . And, since there was mostly a truce in my turbulent to warring family for these (few) days at a time, I have mostly good memories of them. Concerning holidays: yes, I made this baby on Good Friday for Easter . The next ... [Read more]

#1087412

April 17, 2025 at 2:00pm

A DRINK, are you serious? I hear you gulp. You ran out of culinary steam THAT early in the year already!? Nah, I didn't. Don't worry. Okay, I didn't think I'd do this one, either, as actually I don't like Lassi that much. For those of you, who haven't had the pleasure yet: Lassi is a traditional Indian drink with a water-yoghurt base, which is served to take the hotness out of the spicy Indian food. For example, for such culinary wuss... [Read more]

#1086810

April 8, 2025 at 12:37pm

Yeeees, I admit it: I was at the bookstore again , couldn't walk past the cookbook section again and basically only bought the following cookbook based on THIS recipe : Serena Loddo – Come a Casa "Come a casa" is Italian for "Like at Home", or – in this context probably more fitting – "Home-cooked". I know Serena because of her regular food docs/reports – where she travels Italy and eats / cooks with locals all over the ... [Read more]