Category Archives: Highlights

Bringing parkrun to Münster | 1st official Wienburgpark parkrun

Well hello, there. Long time no post, I know. Life with a small child, working as a freelancer, and living through a pandemic aren’t so conducive to regular blogging. My energy for baking and cooking is also minimal, hence no recent recipes (I should probably post a “What’s Been Cooking?” edition soon). I am managing to fit in my three runs a week, though – when I haven’t caught a cold or some other virus that E has brought home from day care – and that’s keeping me mostly sane!


Speaking of running, that’s what this post is about. If you are a longtime reader of my blog, you may know that I have been an avid parkrun fan ever since discovering it after moving to London in 2013. Completing 50 parkruns in 2018 was a big achievement for me, and it’s something I miss most about living in London.

When we moved to Münster in 2019, I knew that parkrun was slowly catching on in Germany but was surprised that there was not yet a parkrun in Münster, given the amount of green space there is and the number of active people who live here.

May 2019: My final parkrun in London before moving to Germany. And the last parkrun I completed!

Fast forward to late 2020, when I stumbled upon a Facebook group called “Ein parkrun für Münster – bringing parkrun to Münster.” One of the parkrun Germany ambassadors, Janina, had started it to gauge interest and support people to set up a parkrun in Münster. I immediately joined the group to stay in the loop and see what I could do to help. At some point Janina set up a Zoom meeting for those who were more seriously interested, and there were about 10 participants, including Jochen, who had helped set up a parkrun in Würzburg not long before, and who has become our Event Director (somewhere along the way, I’ve actually become the Co-ED!). Some participants had never heard of parkrun before, but all bought into the concept and were keen to get one off the ground in Münster.

So what happened next? The main hurdle was going to be getting the city of Münster’s approval for a parkrun course; once you have that, parkrun helps you handle much of the rest of the logistics. Our first choice was one loop of the well-known Aasee, and the group even did a couple of test runs there. However, the city rejected our first proposal, citing too much regular foot traffic around the Aasee and something about not allowing anyone to put up signs around it. I think the city also had trouble understanding the concept of parkrun as “free, weekly, 5km timed community events around the world.” We had been warned of that possibility by other teams that had set up parkruns in Germany; a former London Heathside club-mate Sandra, who lived in Stuttgart for a few years and helped set up a parkrun there, had also alerted me to this potential challenge.

Luckily, we had already discussed a Plan B: two loops of the Wienburgpark, a couple of kilometers north of Münster’s city center. After a bit of back and forth with the city, our proposed park/route was approved in fall 2021, and planning commenced in earnest. (Throughout this time, the core organisation team and others had been meeting weekly for an unofficial parkrun on the route, at the usual parkrun time. We had over 40 of these informal meet-ups (Lauftreffs, in German) before the official parkrun started. They were a great way to drum up interest and start building a network of potential parkrunners in Münster.)

The Covid-19 situation (or die Corona-Lage, as it’s often referred to in German) prevented us from officially starting the parkrun before Christmas, and it didn’t improve much into early 2022. We finally bit the bullet and decided to start in mid-March. Since parkruns are outside, they are allowed even when Covid numbers are relatively high.

So after a long run-up, many unofficial parkruns, a number of Zoom meetings and lots of WhatsApping, we finally launched the first official parkrun in Münster, the Wienburgpark parkrun, on 12 March 2022!

And what a start it was: we had 47 participants, 14 volunteers, a few spectators, and even blue sky and sunshine. In case you’re wondering, the course consists two flat laps of the park on mixed terrain. It could be pretty fast, although there are a number of sharpish turns and a muddy day could slow you down on the mulch sections.

In any case, we have a great core team of enthusiastic (park)runners and I’m excited to see how the event and volunteer team grow. I’ll probably be on the volunteering side of things for a while (I handed out finishing tokens this week and I’ll be run director for the first time next week – eek!), but I’m looking forward to having my first officially-timed crack at the course – and completing my 76th parkrun after a long break.


What’s Been Baking? Pandemic winter edition

Here we are, in 2021, with the Coronavirus pandemic unfortunately still raging. 2020 flew by in a blur of baby (turned toddler!) care and lockdown-opening up-tightening restrictions-lockdown. You already know that we celebrated a small Thanksgiving and did distanced treat deliveries in lieu of having friends over. This winter, F and I have been baking more bread-like creations, so in a riff on my “What’s Been Cooking?” series, I thought I’d share the baking projects that are keeping us inspired at home.

What’s been baking:

  • Sourdough bread: Back in London, there were a couple of years in which we baked sourdough bread regularly – friends taught us the classic “basic country sourdough” recipe from Tartine Bread. But at some point the starter died, and then we moved, so homemade sourdough fell by the wayside for a while. Luckily, F’s mom gave us some of her sourdough starter last fall and that inspired us to start baking again. The first attempt was abysmal! Our shaping technique was rusty and we over-proved the dough. After watching a number of shaping videos on YouTube, we were ready to try again. The second attempt went much better. We’re now in a rhythm of baking two loaves every two to three weeks, and it’s great to keep a stock of bread in the freezer. The sourdough also makes great grilled cheese.
  • Bagels: my good friend Emma (featured on this blog via her pumpkin pie recipe) has been telling me about her bagel baking escapades for a while; she always says they are not as difficult to make as you may think. As it’s nigh on impossible to get proper bagels here in Germany, F suggested we try it ourselves. We used this recipe, and it really wasn’t that hard. The bagels turned out well enough that we made them two weekends in a row!
  • Fudgy brownies: I had a brownie craving a few weeks ago, in part after reading this piece on the art of chewy brownies. I tried the recipe linked from the article, and it was pretty darn delicious. F and I devoured them over the course of two days.
  • Baby E’s first birthday was in December (she’s officially not a baby anymore! Toddler life, here we are), and I made these sugar-free banana muffins for her. They were a bit bland to our adult tastebuds, but E liked them and they were nice with a schmear cream cheese on top.
  • Banana bread muffins: it was a rainy Tuesday afternoon and I was craving a sweet baked good. We only had 1.5 ripe bananas, so I halved my nutty banana bread recipe and baked them as 8 muffins. They hit the spot.
  • Crumpets: Well, an attempt at them. I was chatting with two London friends (hi, H & E!) and described our bagel-baking attempts. H then challenged me to make crumpets! F and I had talked about trying them from scratch at some point, and H inspired me to order some egg/crumpet rings and give it a go. I used this Jamie Oliver recipe. The crumpets were a bit more finicky than I had hoped, in large part because they stuck to the rings. The flavor was also too yeasty. So not the greatest first attempt, but I will try again and I’d like to try sourdough crumpets at some point, too. Watch this space!
  • Pizza: Yes, I count this as baking. Pizza bakes in the oven and is a form of (flat)bread, right? We’ve done a couple of classic sheet pizzas as well as pan pizza. Some of our favorite toppings include (not all at the same time): tuna, mushrooms, spinach (frozen works great), artichoke hearts, and tomato slices. Yum all around.

Unusually, I didn’t bake any sweet treats around Christmastime. We were gifted some cookies in early December, and F’s mom baked her delicious Nusskuchen when we were at their place, so there wasn’t really need for extra sweetness at home.

What have you been baking this winter?


What’s Been Cooking? Pandemic edition

 

Life has certainly changed a bit since my last “What’s Been Cooking?” update. Social distancing is the new norm, so the three of us have been holed up at home (when we’re not out for our daily walk(s)) doing lots of cooking. This won’t be an exhaustive list of everything we’ve cooked since the stay-at-home recommendations started a month ago in Germany; rather, I’ll try to highlight some of our shopping strategies and follow that with cooking/baking highlights and projects. So without further ado…

Shopping & stocking the pantry:

F had good foresight regarding the quick global spread of the Coronavirus, so we started stocking up our pantry early with rice, lentils, dried beans, and canned goods. The only thing we forgot was flour, which sold out of the shops and supermarkets really quickly! Apparently when the going gets tough, the Germans get baking… We finally found some Type 1050 (high gluten) flour, which worked great for pizza dough but probably isn’t great for sweet baking; I finally caved and bought 2.5kg of Type 550 (all-purpose) flour online. It was not cheap but I’m glad to have it now.

We have been planning our meals weekly and doing a big shop once a week for a few years. It was simpler to shop less in London because our commutes were so long, and here in Münster we find it easier to save money when we’re not popping out to the shops every other day and inevitably impulse-buying things we don’t really need. So COVID-19 hasn’t really changed our shopping habits, except for trying to go when it’s least busy: for supermarkets, that has been around 8:30am on a weekday, and before 8am on Wednesdays for our weekly outdoor market.

What’s been cooking:

  • F discovered Serious Eats’ J. Kenji López-Alt’s YouTube channel and we watched his video on pan pizza. Needless to say, we were inspired to try it ourselves! F made a sauce like Kenji’s, and I made NYT’s Roberta’s pizza dough, which is one of the two I usually make. We used our stainless steel pans and topped the pizzas with cheese, basil, and salami. After 10-12 minutes in the oven, we quickly finished browning the bottoms on the stove, and voilà! Super delicious crispy pan pizza; we both agreed they were perhaps the best pizzas we’ve ever made. Richtig geil. We might never go back to the sheet pan style…
  • Our favorite buttermilk pancakes for weekend brunch! Always in the rotation.
  • Michaela’s chewy chocolate brownies – devoured just by the two of us over the course of a few days. It’s not great for the waistline when social distancing prevents you from sharing goodies with friends, but it is delicious.
  • F made a delicious Bärlauch (wild garlic) pesto, and we even had enough to freeze for future meals.
  • Pretty regular batches dal and rice, often from Priya Krishna’s Indian-ish cookbook.
  • One of our main meals for the week is always a big, hearty salad. Sometimes we do a Niçoise-style, sometimes beet(root) and carrot, sometimes just a mass of chopped veggies. At the moment we are loving cooking dried butter beans to add to our salads: soak them overnight, then add a generous pinch of salt and a couple of bay leaves and cook at a strong simmer for 45 minutes.
  • I made my whole wheat sweet potato quick bread, since we had more whole wheat than white flour. Great for breakfast and/or afternoon snacks.
  • For our fourth wedding anniversary this month, I made Melissa Clark’s one bowl cornmeal poundcake; it came together really quickly and made a great snacking cake, toasted and spread with butter and honey. I used lemon zest, half butter and half rapeseed oil, and split the flour between spelt and all purpose/plain.
  • For Easter weekend, hot cross buns from the Hot Bread Kitchen Cookbook. They are actually not hard to make, and I doubled the recipe to produce 24 buns so we could gift some (at a distance) to our local friends in lieu of meeting in person. Yum!
  • This crispy potato kugel from NYT Cooking: definitely for potato lovers! It could’ve used another onion and a tad more salt, but overall was quite nice with applesauce and sour cream. It was a bit too much work to make regularly but it was a fun project.

What have you been cooking while sheltering at home?


What’s Been Cooking? Early 2020 edition

I was hoping to publish this earlier and now it’s almost March…where have the first two months of the year gone?! The time is flying scarily fast, especially as Baby E grows and develops just as swiftly. In the kitchen, F and I are focusing on more vegetarian dishes (not that we ate a lot of meat beforehand, but we’re now really only buying meat from the market every other week or so. We do regularly eat canned tuna) and thus have tried some great new recipes this winter to add to our already pretty good arsenal of vegetarian meals. Here’s what’s been cooking:

What have you been cooking so far this year?


Year in Review: 2019

Happy New Year! Frohes neues Jahr! З Новим Роком!

I know I’m a bit late with this, but give me a break – I had a baby less than eight weeks ago! As we settle into 2020 and a new decade (!), here are some reflections on my 2019.

Running and fitness in 2019:

  • Distance run: Strava tells me that in 2019 I ran 530.4km =  329.58mi, which is less than half of my 2018 distance, but considering I was pregnant for 9.5 months of 2019, I think that’s not too bad.
  • I had a really good start to the running year, with a solid Fred Hughes 10 Mile time and one of my best XC races in recent years. I snuck in a casual but swift-ish 5-mile intra-club race in March in Finsbury Park. Due to pregnancy, I consciously slowed down and cut out speedwork by April-May, so ran a steady Crouch End 10k with Jo (at around 11 weeks pregnant) in May. That was also a bittersweet final road race in London before moving to Germany.
  • I ran 12 parkruns from January through May, including a course PB at Finsbury parkrun in February.
  • Distance cycled: 1,527.9km = 949.39mi of commuting in London and then Münster, with a few fitness rides thrown in on Cape Cod. I was happy to be able to cycle (in flat Münster on an upright, Dutch-style bike) throughout my entire pregnancy.

Favorite books read in 2019:

  • In 2019 I read 24 books. Here are some I enjoyed the most:
  • Deborah Frances-White, The Guilty Feminist. I discovered DFW’s “The Guilty Feminist” podcast in late 2018 or early 2019. It’s a hilarious comedy podcast with appropriate serious moments covering a range of topics relevant to feminism and broader equality today. The podcast let me to DFW’s book of the same name, which was fun and insightful to read. Highly recommended for anyone who calls themselves a feminist or believes in gender/person equality.
  • Patrick Rothfuss’ The Name of the Wind is a fun bit of fantasy; I read the first two books in this trilogy and then ran out of steam, as the second book got a little repetitive. Some good unrequited love and magic, though!
  • Speaking of magic, F, my parents, and I all read the first trilogy of Brandon Sanderson’s Mistborn series (first book: The Final Empire). They feature a fascinating and unique magic system as well as a strong female lead and a good amount of political and philosophical musing. Would recommend.
  • Yes, I was an English major. No, I hadn’t read Margaret Atwood’s The Handmaid’s Tale until late last year. I was finally motivated to pick it up by the press and awards Atwood got around the publication of its sequel, The Testaments. I read both and they were equal parts fascinating and terrifying. The writing is also much more accessible than I anticipated it would be.
  • Jo recommended I read Mark Sullivan’s Beneath a Scarlet Sky and it was excellent. I love historical fiction, as you may know, and I also learned a lot about World War II in Italy.

Other highlights of 2019, in no particular order:

  • If you know me and/or follow this blog, you’ll know that 2019 was a big year for F and me:
    • We decided to move to Münster, Germany after 6.5 years in London.
    • We got pregnant (March) and had a baby (December)!
    • The above events included a new job for F – working remotely – and me going freelance as an English teacher in Münster. New work arrangements for both of us and so far going well (although I’m currently on a break from work given the second point above).
  • I passed a German exam to gain my B2 Goethe-Zertifikat. Next up: C1!
  • We spent a lovely two weeks with my parents in August on Cape Cod.
  • We celebrated Thanksgiving in Münster by sharing all the best desserts with friends here and making a two-person feast for ourselves.
  • I’ve continued to cook and bake loads, which is fun in our new larger kitchen in Münster. I had 6 weeks (that turned into almost 8 weeks) off before baby E was born, so I filled my time with many projects in the kitchen. F and I are still being mindful of how much meat we eat and where we get it. We’re eating a lot more vegetarian now and have added some new recipes to our rotation from Bon Appétit magazine and Priya Krishna’s Indian-ish cookbook as well as the ever-present NYT Cooking website/app.

I’m not big on resolutions but my main intentions for 2020 are to live as much in the moment as possible, enjoy baby E’s growth and development, get back into decent running shape, and figure out how I want to work as a freelancer going forward.

In some blog-related reflecting, here is a listicle of of my top posts via views in 2019:

  1. Lemon, Ginger, & Turmeric Infusion with Cloves & Honey – still my number-one viewed post! A delicious, warming, healing infusion
  2. A New Favorite (& possibly the BEST) Pancake Recipe – this remains our go-to pancake recipe and we’ve made it for and passed the recipe on to multiple friends in Germany
  3. Baked Scallops in White Wine Cream Sauce – a creamy, slightly fancy scallop bake nice on a cold winter’s day
  4. Issues in Modern Culture – overview of my MA program(me). Already 6-7 years ago!
  5. Smitten Kitchen’s Chewy Oatmeal Raisin Cookies – just the best classic oatmeal-raisin cookies
  6. Kale Sautéed in Olive Oil and Garlic – my favorite way to cook and eat kale. Works well with chard, too
  7. Käsekuchen (German cheesecake) – F’s favorite. Takes a bit of work but is totally worth it
  8. English Grammar Workshop: Prepositions – should I write more English teaching content?Comment if yes!
  9. Roasted Eggplant with Crispy Chickpeas, Lamb Meatballs, & Yogurt-Tahini Sauce – 4 recipes in one! Choose a couple or make them all
  10. Rhabarberkuchen mit Quarkcreme und Streuseln (Rhubarb Cake) – another classic German cake of many layered components. Make it in spring/early summer when the rhubarb is fresh!

Wishing you all a happy, healthy, and successful 2020.

What’s Been Cooking? Maternity leave, weeks 5-6

In Germany, expecting and new mothers have the advantage of a legally protected, essentially “no work allowed” time for 6 weeks before and 8 weeks after their due dates. So now I am on Mutterschutz (maternity leave) and working my way through some cooking and baking projects to keep me from getting too stir-crazy at home and to try and stock the freezer with easy winter meals to reheat when our tiny human arrives.

You can catch up on what I made in my first two weeks off here, and in my second two weeks off here. Below, see what I’ve gotten up to in my third fortnight off, including two Thanksgiving celebrations:

Week 5

On Monday, I made one of F’s and my go-to cool-weather dinners: these sweet potato and black bean enchiladas. The recipe is flexible and forgiving, and the enchiladas are always delicious. I’ve been making them semi-regularly for years.

sweet potato & black bean enchiladas

On Tuesday, I made a variation of The Full Helping’s curried quinoa salad. I discovered this recipe a year or so ago and it has become part of our regular salad rotation. The ingredients are really flexible – this time, I left out the broccoli and used two boiled beetroots that we had in the fridge. You can adjust the curry level in the dressing and swap in or out other veggies according to your preferences. Highly recommended!

Also on Tuesday, I baked two test lactation cookies from Serious Eats. I was skeptical of the brewer’s yeast so left it out. The cookies were delicious – F liked them, too! – and I froze the rest of the dough to batch-bake as and when I am breastfeeding (hopefully) and get a cookie craving (highly likely, whether or not I’m breastfeeding!).

simple & delicious

On Thursday I used up leftover cabbage by making smitten kitchen’s roasted cabbage with walnuts and parmesan. F billed it as “really nice, and so simple!” The lemony walnut dressing and hint of parmesan lifted the cabbage to the next level.

Wednesday through Friday, I spread out preparations for our Thanksgiving-themed Kaffee und Kuchen gathering on Saturday. We planned this in lieu of a full Thanksgiving, which, given my due date, we thought was a bit too risky to shell out for an entire turkey and all its trimmings. Enter a slightly early dessert extravaganza! But you’ll have to click here to read more about it.

Week 6

black pepper beef & broccoli

For Tuesday dinner, I made these curried potatoes, lentils, and peas from The Full Helping. They were tasty but quite mild; next time, I’d up the spice levels as well as the amount of lentils. On Wednesday for lunch, F and I made a delicious black pepper beef and broccoli stir-fry, based on this NYT recipe. We served it over rice. I also made some more of my go-to granola; now the freezer is well-stocked for upcoming granola cravings.

Happy Thanksgiving!

Thursday was Thanksgiving! There was no sign of the tiny human arriving, so we decided to prepare a mini Thanksgiving feast for just the two of us. Click here to see what we cooked.

choc nut butter oatmeal muffins

Last up for maternity leave cooking/baking: chocolate peanut butter oatmeal muffins from My Name is Yeh. I made these in a sudden burst of energy on Saturday while F was out helping friends move flats. I made a few adjustments to Molly’s recipe: spelt flour in place of the whole wheat flour; mostly almond butter + 20g peanut butter to make the right amount; dried cranberries; zartbitter (dark) chocolate chips; no coconut (didn’t have any). The muffins took 27 minutes to bake through and were thoroughly delicious! We nibbled a couple and I froze the rest for postpartum snacking needs.

That’s it for “What’s Been Cooking?” on maternity leave. Next up: have a baby – hopefully soon!


What’s Been Cooking? Maternity leave, weeks 3-4

Swedish cardamom buns

In Germany, expecting and new mothers have the advantage of a legally protected, essentially “no work allowed” time for 6 weeks before and 8 weeks after their due dates. So now I am on Mutterschutz (maternity leave) and working my way through some cooking and baking projects to keep me from getting too stir-crazy at home and to try and stock the freezer with easy winter meals to reheat when our tiny human arrives.

You can catch up on what I made in my first two weeks off here. Below, see what I’ve gotten up to in my second fortnight off:

Week 3 – bread week, with a bit of soup

By chance, I seemed to settle on a few bread-making projects this week, so in the spirit of The Great British Bake Off, I dubbed Week 3 my personal “bread week.”

On Monday, I made traditional challah from the Hot Bread Kitchen Cookbook. It didn’t go quite to plan but was a fun process anyway. Read all about it here.

After the challah failure, F requested that I try my hand at a classic sandwich bread. After some sleuthing, I settled on smitten kitchen’s oat and wheat sandwich bread – it looked tasty, straightforward, and we happened to have all the ingredients at home. So on Wednesday, I put my bread-head back on and got to work. We only have one loaf pan (make that had – I just bought another one!), so I halved Deb’s recipe. The dough came together quickly with some whisking, dumping, and stand mixing (or hand-kneading, but to be honest I’m glad not to have to do that anymore thanks to investing in a stand mixer). I added two extra tablespoons of flour, as the dough was quite wet, then turned it out, plumped it into a ball, and popped it in a bowl for its first rise.

The first rise went a bit longer than Deb’s recommended 60-70 minutes, but I trusted her when she said this was a forgiving recipe. It proved nicely and shaping it into a log roll for the loaf pan was not difficult, although I should have made it a bit shorter, as I think the second rise might have been impeded by the crinkle in the middle (see picture above). Despite the crinkle, the bread baked up wonderfully and, if a bit low-to-the-ground, tasted great. If you don’t believe me, ask F, who said: “It could be a bit bigger but I actually like how dense it is and it tastes really good.”

On Thursday, I took a break from bread and made F’s delicious Hokkaido (aka “red kuri/kari”) squash soup with ginger and coconut. We’ve made it three or four times this fall, which I thought definitely merited its own blog post, so head over here for the newly posted recipe!

On Friday, I went back to bread – this time sweet, in the form of Swedish cardamom buns from NYT Cooking. The whole process took 4-5 hours, but most of that was hands-off time. I think I managed to roll and knot the buns kind of correctly, but some of them split apart in the oven. They also turned out a bit dark (and dry on the second day); I wonder if mine were actually smaller than the recipe intended them to be, although I made 16 as recommended. The cardamom buns did taste good, though! Quite sweet, but countered nicely by the cardamom. Friends professed their enjoyment after dinner on Friday, and a (flexible-ish) vegan friend even ate an entire bun! I’d make these again, perhaps with a shorter baking time and/or slightly lower temperature.

Week 4

I wasn’t feeling super inspired this week, but I ended up doing a bit of baking and cooking anyway.

oat & wheat bread, take 2

On Tuesday, I made smitten kitchen’s oat and wheat sandwich bread again, this time the full recipe. I used the rest of my bag of whole wheat/wholemeal flour, which was 540g, then topped up to the required 635g with spelt flour. I also used olive oil rather than sunflower oil in the dough (Deb says you can use either). The first rise was good again, and instead of dividing the dough I shaped and plopped it all into our new, very large, loaf pan. The bread turned out well – taller than last time – and tasted just as good as the previous loaf, with a nice crust. I froze it in two halves and we thawed it later in the week. The only unfortunate outcome of the freeze-thaw is that the bread dried out a bit and the slices were very crumbly. I wonder if adding a little more water to the dough would also help?

tofu noodles

For Tuesday lunch, I cracked open Anita Bean’s The Vegetarian Athlete’s Cookbook, one of our favorites for easy, vegetable-forward, pantry-based meals. I made her tofu noodles: a tofu, noodle, and vegetable stir fry, simply seasoned with ginger, garlic, soy sauce, and lime. It was quick to put together and tasted great, with enough leftovers to cover us for dinner on the same day.

For Friday lunch, I made baked potatoes (aka jacket potatoes for UK readers) using this method (brine then bake at a high temperature), as recommended by The Kitchn. I can’t say the potatoes turned out differently from usual (I usually smear them with oil and salt, then bake for about an hour at 400F/200C), but they were certainly delicious with nice crispy skin. I topped mine with butter, sour cream, baked beans, and cheddar. F made a tuna-sweetcorn mixture for his. We devoured them too quickly to get a picture!

The autumn apple crop continues to put in a strong showing at our favorite fruit and veg stand at the Wochenmarkt around the corner from us. So for a Friday treat, I made these oatmeal brown sugar baked apples from The Kitchn. The apples split a bit towards the end of baking, but that didn’t put us off. Oats and walnuts added nice additional textures, and F proclaimed, “I love this!”

I’ve discovered Junior Bake Off (it’s quite sweet! And some impressive young bakers) and watched an episode this week where they had to make Viennese Whirls. I was inspired (and by “inspired” I mainly mean “developed a strong craving”…blame it on late pregnancy?), and on Saturday tried my hand at Mary Berry’s recipe via The Candid Appetite. Let’s just say that piping was attempted and quickly abandoned, so these became “buttery sandwich cookies” instead. Delicious, although almost too sweet, even for my taste.

Stay tuned for my next edition of “What’s Been Cooking” in a couple of weeks…


What’s Been Cooking? Maternity leave, weeks 1-2

I love apple season

In Germany, expecting and new mothers have the advantage of a legally protected, essentially “no work allowed” time for 6 weeks before and 8 weeks after their due dates. If I were fully employed I would not legally have been allowed to keep working. As a freelancer, I think I could have continued working into the 6 weeks pre-due date, but I decided not to because by 33-34 weeks it was already tiring to cycle back and forth for my teaching commitments.

So yes – now I am on Mutterschutz (maternity leave) and working my way through some cooking and baking projects to keep me from getting too stir-crazy at home and to try and stock the freezer a bit for easy winter meals once our tiny human arrives. Here’s what I’ve gotten up to in my first two weeks off:

Week 1

On Monday, we ate leftover meatloaf and mashed potatoes for lunch, then I froze the rest of the meatloaf and decided to use the mash for a project that had been on my list for a while: potato varenyky using this smitten kitchen recipe. I have fond memories of eating varenyky in Ukraine, usually with sautéed onions, butter, and sour cream. A great cheap, cold-weather, stick-to-your-ribs, carbs-on-carbs kind of meal!

Varenyky!

The varenyky dough was simple to make and had a nice stretch to it, which made it easier to envelope the mashed potatoes and seal the dumplings. We sampled some for dinner – tasty, although the dough was maybe a tad thick – and I froze the rest of them.

Paratha

On Tuesday, I delved back into my Hot Bread Kitchen Cookbook and posted about that here: Baking with Hot Bread Kitchen: Paratha.

Superbly chocolaty cookies

On Friday, I wanted to bake something sweet for the weekend, so went for Melissa Clark’s tiny, salty, chocolaty cookies from NYT Cooking. My goodness were they good! Chewy and with crispy edges, gluten free (in case you care! I don’t), and very rich (thanks to cocoa powder and dark chocolate). G came over for boardgames on Saturday and devoured quite a few of them, and other friends also professed their enjoyment. Will make again!

Week 2

It wasn’t specifically on my cooking project list, but we had leftover vegetables on Tuesday so I threw them into these Korean scallion pancakes from NYT Cooking. It was a great use of the veg and made for a nice, lightish dinner, although I wish the pancakes had turned out a bit crispier.

On Wednesday we were hosting friends for the group’s weekly vegetarian dinner. F made spinach lasagne and I contributed dessert in the form of smitten kitchen’s Versunkener Apfelkuchen (sunken apple (& honey) cake), which was based on a German recipe. Delicious! The honey flavor came through really nicely and the apples were cooked but not mushy. I didn’t include the salted honey glaze because we thought the cake was sweet enough without it. Friends enjoyed it and, when I asked how traditional the recipe was, a couple people said their mothers/grandmothers had made similar cakes. Score for cultural integration through Kuchen!

On Friday (a public holiday in Germany – thanks, Catholics!) we had friends over for brunch: pancakes, of course. Later, I made a big pot of these chickpeas from Bon Appétit. For dinner, I turned some into a spiced chickpea stew with coconut and turmeric, NYT Cooking’s Alison Roman creation that became its own hashtag on social media. I’ve made #thestew three times now and it is so warming and delicious. It’s also quick and easy to throw together, quite forgiving, and flexible: add any greens that you happen to have; enjoy with pita, rice, or sweet potato; add yogurt and garnish, or not.

With the rest of the chickpeas I’ll make some hummus and this creamy chickpea pasta. That should get us through the start of next week!

Stay tuned for my next edition of “What’s Been Cooking” in a couple of weeks…


What’s Been Cooking? “First month in Münster” edition

Hello there! Long time no blog, I know. My excuse is that F and I were moving countries. After a wonderful 6.5 years in London, we decided it was time for new adventures in a smaller place with a less hectic pace of life, so we moved to Münster, Germany at the end of May. It was hard to leave our friends and communities in London but we are glad to be in Münster, where we already have a good network thanks to F’s friends from his university days.

Part of moving into a new flat in Germany required buying and installing a kitchen. No, not just the appliances – an entire kitchen. Apparently it’s a thing in Germany. Kitchens are seen as “furniture,” and most flats come unfurnished, so…no kitchens! (Or at least they aren’t a guarantee.) Once a kitchen is installed in a flat or house, if those tenants move out they can either take the kitchen with them (yes, people do that) or they can sell it to the new people moving in.

 

Anyway, designing and buying a kitchen was a new experience for both of us. They are not cheap, but ideally we’ll be in this flat for the next 5-10 years so it’s a worthy investment and we both enjoy cooking and baking. We ended up at KüchenTreff Münster and had a great experience from designing through installation. I’d recommend them if you’re in the Münster area and in the market for a kitchen.

All that was a long-winded way of getting to the point of this post: what F and I have been cooking (and baking) in our new kitchen over the past month! Here goes, in no particular order:

 

I made our favorite Käsekuchen (German cheesecake) for F’s birthday in mid-June. He returned the favor for my birthday two weeks later by making our now go-to cherry pie from Stella Parks at Serious Eats.

 

June was Spargel-Saison in northwestern Germany. Spargel is white asparagus, which I never came across until visiting western Germany and Belgium in May/June. It’s a thing, and for many – like F – it’s something to be enjoyed in multitudes for a short time every year. It tastes completely different from green asparagus – milder and sweeter, to me. Peel it, then wrap it in a foil packet with butter and salt and roast it in a 200C/400F oven for 45-60 minutes. Yum.

Back to baking, the first thing I made in our new oven was a batch of my go-to granola. Needless to say, more batches have followed.

Anita Bean’s lentil-stuffed peppers from her Vegetarian Athlete’s Cookbook made for a tasty and light dinner on a warm summery evening.

We don’t usually celebrate the Fourth of July (American Independence Day), but F wanted to have friends over for a barbecue and he asked if flag cakes are actually a thing. I wasn’t sure, but I checked smitten kitchen and – lo and behold – she had a recipe for one. A classic yellow cake base (it stayed quite moist, maybe thanks to buttermilk) is slathered with cream cheese frosting and topped with berries in the shape of the American flag. I think it’s one of the most patriotic things I’ve ever done or made… It was a hit with our German friends and I’d definitely make the cake again, with or without the flag design.

What have you been cooking recently?

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International Women’s Day 2019

Happy International Women’s Day (IWD)! If you’ve been reading this blog for a while, you’ll know that IWD is one of my favorite holidays, and one I first became aware of while living in Ukraine as a Peace Corps Volunteer. In short, IWD is a global celebration of women’s achievements but also a day to raise awareness and campaign for change around the continuing lack of gender equality in many countries and societies.

On this International Women’s Day, I did the following: sent messages to the inspirational women in my life; listened to “The Guilty Feminist” podcast on my journeys to/from work; had my ESOL and Functional Skills English learners do an IWD quiz and talk about things like the gender pay gap and paid maternity leave (or the lack thereof) in different countries; and lifted weights at the gym! See below for more tidbits that caught my eye for IWD this year:

In true Guilty Feminist fashion, here is my ‘I’m a feminist, but…’ for IWD, something my fellow RPCVs from Ukraine and other eastern European countries will appreciate:

I’m a feminist, but part of me misses being given flowers and chocolates and wished a good women’s day, love, happiness & luck in a short speech given by Ukrainian schoolchildren. 

So many inspiring quotes in the IWD Google Doodle.

Nicholas Kristof, on point as usual:

Some astonishing facts here:

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Supporting gender equality in athletics. There’s a big push in the UK for women and men to finally run the same distance in cross country races – it’s ridiculous that this is not yet the standard!

I’ll leave you with this from UNESCO:

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How did you celebrate International Women’s Day 2019? Let me know in the comments!

At the National Theatre: “Hadestown”

Back in November, my parents flew over to London for the long Thanksgiving weekend. They were keen to go see a show while in town, and Monday night was the most convenient for going out. A musical called Hadestown was on at the National Theatre and it sounded quirky: jazz-folk music, based on two Greek myths, written and directed by women. As both shows F and I have seen at the National Theatre were excellent, I thought we’d give it a go!

“Hadestown” set at the National Theatre

And we were glad we did.

Intertwining the Orpheus/Eurydice and Hades/Persephone myths, Hadestown brings us to the modern-day industrial in what could be a southern railway town / New Orleans piano bar. In addition to the four protagonists, other characters from Greek myth are in attendance: Hermes, messenger god, narrates much of the story; and the Fates ever weave around the characters, cajoling and tempting them.

Speaking of the Fates, I think they get some of the best music in the show, with hints of Bossa Nova and tight, edgy but round harmonies. Check this one out:

In other music, the song “Why We Build The Wall,” set as a kind of call-and-response reminiscent of the Old South, is powerful and chillingly relevant to today’s politics. Eva Noblezada, as Eurydice, has a great voice. I was less impressed by Orpheus’ solos, but I think that’s because the character’s musical style is quite different from the rest of the show. It’s more folksy, and reminds me of the music from Once, contrasting – probably on purpose – with the jazzier ensemble pieces.

Final verdict: Hadestown, while sometimes jumpy in narrative, is a fantastic show. The music is jazzy, bluesy, folksy, and above all, catchy. Some tunes and themes resonate heavily with today’s political environment. It was also great to see such a diverse cast, with plenty of talent to go around. Highly recommended!

Of course, an evening out on the Southbank isn’t complete without taking in the London lights from Waterloo Bridge. London really is a magical place.

 


Year in Review: 2018

Happy New Year! Frohes neues Jahr! З Новим Роком!

It’s hard to believe another year has gone by. Time flies. As we enter 2019, here are some reflections on my 2018.

Running and fitness in 2018:

  • Distance run: Strava tells me that in 2018 I ran 1,271.3km =  789.95mi, which is 298.2km/185.29mi more than in 2017 – I’m really pleased with that!
  • Overall, it was a good running year. I refocused on building my endurance base with Sunday long runs, did a lot of Saturday morning parkruns, and even got in a smattering of speedwork in the warmer, lighter months. I also did some run-commuting to or from work.
  • I ran my 50th parkrun in March 2018! This had been a major goal of mine and I was excited to achieve it (the t-shirt is great, too). My parkrun total currently stands at 63, with more to come in 2019.
  • Racing (running):
  • Distance cycled: 2,054.6km = 1,276.67mi of commuting to/from work in London. Fewer than 2017 because my commute is now shorter. More energy for running!

Favorite books read in 2018:

  • In 2018 I read about 22 books. There were quite a few that I didn’t particularly enjoy, but to balance those out there were some gems:
  • Jennifer Egan, Manhattan Beach. I really liked Egan’s A Visit From the Goon Squad, and Manhattan Beach was a very different sort of novel but did not disappoint. I loved the 1930s-40s dockside setting as well as the strong female protagonist and a bit of intrigue. Great writing, too.
  • I don’t usually read much non-fiction, but Dave Eggers’ narrative non-fiction book The Monk of Mokha reads like a story, which makes its reality all the more interesting. I learned a lot about coffee and Yemen – apt, given the current situation there.
  • I am a sucker for historical fiction, and Ken Follett is one of my favorites. In 2018, I read A Column of Fire, the third book in Follett’s “Kingsbridge series” that starts with Pillars of the Earth. Just so good.
  • One of my best friends recommended Tamora Pierce‘s Song of the Lioness quartet, which I raced through. Nothing like a good young adult series with a strong female lead and a bit of magic and mystery!
  • Chimamanda Ngozi Adichie is brilliant, and I read her first novel, Half of a Yellow Sun, last year. It was not quite what I expected but I couldn’t put it down and her writing is excellent.

Other highlights of 2018, in no particular order:

  • F and I wanted to travel more in 2018, and we certainly achieved that goal. Here’s where we went:
    • A snap weekend in Zürich with my parents. What a nice city!
    • A lovely trip to Provence in early spring (that post has somehow been lost! Sad. If you go, stay at the La Bastide Perchée guest house in Venelles).
    • A few days in the Ardennes at C’s family farmhouse, with both sets of parents.
    • An amazing two-week holiday in California in August, plus a couple of days in NYC (including seeing Emma!).
    • A long weekend with friends in Münster in October, followed closely by a weekend in Düsseldorf with friends and F’s sister.
    • Almost two weeks in Germany over Christmas/New Year, with the in-laws and friends. Good food, good running, great people, and relaxation.
  • Seeing friends regularly over the year for lunches, dinners, drinks, coffees, and board gaming (game highlights: Seven Wonders, Quacksalber von Quedlinburg, Schnapp die Robbe!).
  • Having my parents and five friends with us for our Thanksgiving-in-London celebration.
  • Continuing to enjoy cooking and baking, both new recipes and old favorites. F and I have become more mindful with how much meat we eat and where we get it, plus we’ve been focusing on fuelling ourselves well for our respective cycling and running.

I’m not big on resolutions but my main intention for 2019 is, as usual, to find a healthy balance between work, exercise, time with F, and other things.

In some blog-related reflecting, here is a listicle of of my top posts via views in 2018:

Wishing you all a happy, healthy, and successful 2019.

#BecauseESOL

I don’t share a lot on this blog about my job as an ESOL teacher for migrant adults in London. This post, though, hits home in how accurately it encapsulates the ups and downs of what it’s like to be an ESOL professional. It’s not an easy job, but most of the time it’s worth it. I hope Sam’s post gives you some insight into what I do most days at work!

Sam Shepherd

I started using this hashtag on twitter a while ago as a bit of fun. You’d be discussing something with someone from outside ESOL and they’d ask why. And, this being Twitter, you’d have no short explanation, except a virtual shrug and “because ESOL.”

So this is the long explanation, for which I apologise, as I’ve been here before, but it never hurts to remind people.

Because Language

ESOL generally occurs in an English language environment, unlike, say, international EFL which can occur in all sorts of contexts.

This means that ESOL is judged on the same terms as, say, hairdressing, or Access to HE, despite being profoundly different in one crucial regard: the students and the teacher don’t share a common first language. Some of them might, but not all of them. So you can forget your learning outcomes, differentiated according to Bloom’s (entirely language dependent, and balls to…

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