Large Mucus Lump Came Out Of My Nose

Sometimes fast 'n question for those who cook with us relaxed Saturday

We just speculate about the number of chicken legs.

one of you is a vegetarian or do not eat chicken?


Please register as soon as possible - I ordered the clubs on Wednesday.

Somehow I do not get the impression that the planned vegetarian ... And we have

Saturday before: * click *

Mount Of Blade Trainer

cooking? All lies! Cooking is pure stress!

"My speech for years, pick a nice, normal cooking and doing courses at reasonable prices," says Bushi , when I love the opening the "cooking club for Ambitious" told that I over the next three months in the VHS Barmbek participate.

In the run I had done some thinking. I'm already ready for a club of ambitious hobby chefs? I, who without a prescription can not even boil water? Meat, fish and pretty much everything else never mind. What is a keen amateur cook? So, under the kitchen battle-winner as time goes nothing that was clear to me. Well, the participation in the perfect dinner, I could still apply if necessary - if it was then, in the early phase, the participants than it was even more about cooking and not the self-promotion. Or completion of the weekly cooking classes with top chefs. Does not everything to me. Do I belong anywhere else in such a course, then? After some sleepless nights, I came to the conclusion at some point begin to have time ... So I put together all the courage and signed up. And I landed on the waiting list.

Well, should not be dependent. I look for something different ... containing Gwexens Easter Menu precooking in Neumarkt, for example. Or one of the legendary cooking meeting in Bad Honnef , in which one must marry at least two participants and needs a good reputation as a guarantor. And hey presto, I landed on the next two waiting lists.

Then we went blow by blow. As soon as I moved from Gwexens waiting on the list of participants, the same happened in the cooking club for Ambitious. Okay, so we cook in Franconia Saturday and Sunday in Hamburg ... With 'NEM is to create the flyer, and someone would have me shuttles to / from Munich airport ... But what if the pilots go on strike? It's snowing? Can happen quite so in March. The sun erupted? Is perhaps too risky ... so I said Gwex a heavy heart.

Well, barely back from the first cooking club meeting expected me not only taste stringy photos and enthusiastic reports from Neumarkt, but also the message that I'm in Bad Honnef with it. I will not! " Where's the booze? Alas, pilots strike in April, falling snowflakes or stars erupt! No way! Saturday and Sunday I cook in BH in HH. Basta! And Monday, I fall into a coma! In between blogging ... At both events, the way I have a lot more female ringing if my cooking skills at all ranges. But for both, I also know that jetting and post cleaner is needed. Washing and cleaning post, I can be very ambitious.

And in the next few weeks I'm busy trying to work out the various cooking together ... Let's start with today's cooking club for ambitious, led by Volker Werth at the VHS Hamburg-Barmbek. As was presented as a change of pace in our comfortable kitchen meeting, as it was, between 14.00 und 17.45 clock clock four courses prepare. So anything with a slow arrive in the kitchen and food, with the Klönschnack, the recipes Discuss ... No, here's impact went on strike. For me was initially a little confusing, but it is only logical, because the menu is different in the short term can not be won. In between, there's tricks at the right grilling in the oven, we learned potatoes are cooking, pull off a mass for the Rose to pivot pans so that women are impressed, onions and various editing techniques, the taming of the pastry bag, commercial and that chocolate with a better one of butter is melted; heard anecdotes and experiences from everyday life of an experienced Professional chef ... The rest was like at our meetings: One puzzling carelessly to himself, and suddenly it's screams from somewhere: "Dinner's ready!" Here It adds, "Where is the service? And why is all behind the pass? "

A great afternoon, the lot was too fast to. I'm looking forward to the next time and am excited about the menu. There are filet Wellington and something with beetroot, I've noticed me. Otherwise, I've already signed up for the next course in the people, for Bushi says: "Be happy that you have found a competent teacher who lies to you. The important first step is behind you, and the future be the VCR program is selected for his name ... "

I hope the poor guy gets not scared now ...

And now I book a flight for Bad Honnef ... will No, that's not the installation, create the Pauli in the league: care and me to the shopping list
our next cooking meeting ...


But before that comes along with the photo-impressions of the first meeting of the cooking clubs for Ambitious. These are Notes on the grill right in the oven at the right potato cooking, placing the main course on the plate and endive. Later came to an artichoke.

Pear and Gorgonzola Salad with Parmesan sailing (and not in the picture, an allergy pill for me: o))

Baked Mussels - the allergy tablet was worth it * g *

roulade of chicken breast with parsley-farce, duchess potatoes and Marsala carrots. The parsley oil stain decoration is left of me. Maybe I'm learning it in this course, times were yet to cause such a way that they were reminiscent of a car accident does not automatically ...

tiramisu with homemade Schokoladendeko, red wine and chocolate coated pears Physallis. And I am a hundred times to write on the board: remove Only the yolk-sugar mixture to the Rose to undergo then mascarpone cheese, gelatin and egg whites ... I know, but actually by my own tiramisu recipe , even if that requires no water and gelatin ... But I had my Nick again do credit ... that's still tasty, though lacking the fluff-factor ...

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Hybrid module - Part 2

The hybrid module is now wired. The photo shows the ring line, which is conducted with power cord. Since the line will be interchangeable, the cables are not screwed her from the rails directly into the terminal block, but made pluggable.

the woods with the triangle-profile stem clementine crates. You are in this case as a carrier intended for a border strip in the (replaceable) line will be embedded. ( more about the hybrid module )

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module sheet moss - March 2011


In summary proceedings is on two Saturdays in the module sheet moss " emerged. For a long time that was already planned and the "ingredients" are present:

• A rural bus stop and board (both with figures)
• real moss that I brought years ago from a walk
• have conifers (pines and High spruce), which I bought in Rosenheim
  
• module frame of a 30 ° bend

At last Saturday I have formed with Styrofoam and chicken wire the ground, then with plaster bandages and brown colored glue covers the ground, then on the - was glued the moss - with lots of glue. The spruce trees and undergrowth was planted, the board on the platform was Gravel surround, and the road from the guesthouse to the bus stop, a gravel road.

Today was one of the gravel road (already fragile) railings and a few steps. The cabin in the woods was set and the gravel tracks. (Typically, the tracks fixed before the landscape and gravel, this time I'm there at the end of the work done.)

After the hikers are on the steps and the wild boar was placed in the forest, is already the train arrived , before a deer reisaus still increasing.

More photos in Picasa

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"Eten slope, supen, ...

... langsoom Gohn un pupen - dat to Sleiter " stood on a postcard P., our American guest students, in the 1980s discovered a postcard stand on Niendorfer Baltic Sea beach. It was less the Wohrwoort, the Ps attracted attention, but the image of a bierbäuchigen, a bowler hat and walking stick equipped man who came from the stern little clouds. We had him translate the proverb, and teach him the correct pronunciation. For the rest of his stay, Father reported unexpectedly like to suitable and unsuitable occasions with the proverb that word, and when we visited his Frankish parentage, she too had to learn the pronunciation and meaning ...

has Dusseligerweise this Wohrwoort like a brain worm set on me, and every time we travel to the Baltic Sea, it comes back to me to mind. Fortunately, we are more of the North Sea type ... Still, the end of February, the wedding day, you go to Hohwacht like, if it allows the job or not, we're going to Berlin. The goal six years ago was more of a coincidence. When Hotel convinced me find late breakfast and a large spa area that we can have the apartment Friday and Sunday from 11 clock use clock to 18 - three full days off, so to speak.

the first visit, we landed by chance in Ristaurante Basilico, one of the few restaurants outside the hotel that was open so early in the year already and the only one in which we approached the menu. That the place was open, was probably a group that celebrated there - in the follow-up visits it was closed the end of February yet. Vitello tonnato, homemade pasta, Panna Cotta, a lot of wine ... delicious! That there are two who like eten un supen, even the cooking host noticed a PhD and eventually ended up together with a bottle of home-distilled grappa ominous at our table. The next day began strangely foggy ...

night we ate in the restaurant, because the arrangement includes a menu. Puck's gave way Vitello Panna and again. I do not remember everything - no, that's not the Supen to many, but because I did not blogged and I did not notice the details, but the end result: delicious was it. The evening ended with Hochgeistigem in the fireplace room.

A short time later became a gourmet chef of the recommendation and sought a different place of work. His absence and that the restaurant management, which also changed, we realized the next visit at breakfast painful. At dinner, it came into the whole catastrophe. And the menu, I remember very well ... we better widths the veil of silence over it ... But since then I understand why mother warned as vividly before poorly lit places. We were glad to taste the misery only, not to see in full glory need. Before departure, I used the instructions booklet questionnaire very intense ...

in December announced the husband that he would return to Hohwacht. There had been changed back to the chef. Thorsten Scheffauer returned after years of traveling back to the hotel and set up the kitchen again. There is a new restaurant line it with Kirsten Kessler also. And this time the change was already at breakfast - positive. In the hotel Scheffauer the Association Feinheimisch joined, so that at least 60 percent of products for food and beverages from the region. On the sideboard are labels that provide information about that jams and honey from the honey-yard Goeken come that the Kam'n Bear; is o) of farm mountain, the wonderful rose-jam of Rose Garden at the dike undundund. Unchanged, there is meat and sausage from Galloway, which are grown on surrounding farms.

The husband saw to it that I listed everything he liked, and made me feel at home in search of the manufacturers. Soon I will jam at Goeken order - if I Listen to someone that can just be happy, then I need not pay for a jar of jam shipping costs, but we do let us know. The rose jam, you can even buy the hotel - of course, that which was with.

Under the arrangements, there is now an evening buffet, no menu. In addition there is the à la carte service. A good solution. On the buffet plates were salmon, herring, roast beef on doneness; salads in many variations, pork or salmon with spinach as a main course; chocolat Apple Crumble, mousse, Straciatellacreme and pepper cherries for dessert ... I had of capturing images ban's no pictures, so I simply believe that everything done by the Bank appetizing and tasty was. And the husband was, for Apple Crumble Bake in order. So if anyone has a good recipe: Sure bring it on.

Friday night, we wanted to eat at PUR Lütjenburg. We were happy to have boiled beef and sauerbraten. However, I struggled a few days with bronchitis and was Friday just after arriving in bed with fever. Fortunately, the husband-sufficient and had ham and cheese (gift from friends in Spain) and canned sausages wrapped. Although they were originally designed as an emergency food where the hotel food is another disaster, but we would always with catering company. In an emergency, it should have been so so for the next day. Saturday we bought cake for PUR - and a few other little things. On the way back on Sunday we were there, too, and took again with cake. If your in the area since: Be sure to look over! For us there's chocolate tarts with apple, pear, walnut and Lemon Curd.

Otherwise, there was the usual in our program: after the arrival of the place stroll; smile that just here, where it is so flat that you see on Monday, who comes on Sundays for tea, one is Edeka called the Alps, then to the right length on the Baltic Sea and marvel at the afternoon left in between across the frozen sea spray. The next day we left for a change in the morning and afternoon down the right and on the third day we start over. In between, it's off to Lütjenburg, or if we have a lot of pleasure in shopping tours and adventure are to Kiel. To warm up the spa area is there, and emission-free Baltic air also makes something of tired ... I'm looking forward to the next wedding in Hohwacht.

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5th Hamburg cooks! Meeting on 12 March: Short Update

Just eleven days, then we will meet again to cook together - this time for organizational reasons, in a private setting. Orsi and Anikó have devised the following menu:

starter
Krumplileves füstölt kolbásszal - Hungarian potato soup with smoked sausage

main courses
Paprikáscsirke nokedlivel - Braised Paprika chicken with homemade noodles
Tökfözelék - pumpkin ( vegetarian)
Paradicsomos kaposzta - In tomato juice, stewed cabbage (Vegetarian)

dessert
Makos guba - bread and butter and poppy seed
Turos palacsinta - pancakes filled with quark

date is Saturday, the 12th March 2011. We begin by 13 clock. Where we cook, who know that have never been there, and these are:

first Anikó
second Orsi
third fitus123
4th Kaoskoch
5th Küchenlatein
6th Mocat
7th Sivi if there are no holidays
8th ak99 aka Snow White from the Seven Mountains
9th anie's delight

10th terschies

11th Barbara
12th Eliane

One or two people we can possibly even get to the table. So if anyone wants to be just resolved this, please contact me.

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Scenes from a Marriage: Hidden camera

you: "Be careful, dear, the cake must be photographed yet!"

he, "to keep also wants to interview him?"

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Stuffed cabbage head with mashed potatoes

come off in the winter must be just us this dish on the table. The recipe I found in the late 1980 times in a "friend". At that time I was cooking absolute beginner - okay, some say that has not changed to this day ... However

I am no longer with grannies inherited enamel roaster in the supermarket to a single in the big pot, I have to find matching cabbage. I have been suitable for any size head of cabbage pots. And I am not a sewing thread for wrapping or packing tape anymore, but have kitchen twine. Sewing is not an alternative way to kitchen string - too thin, cut the cabbage into pieces. However, is already packing tape - if you include string understands, no tape. Meanwhile, I speak also to square the circle: the constraints of 1 kg of ground beef in 500 g of cabbage, because mitzuzubringen the husband's request, a small cabbage, and took too literally the same time forgot that he had only been frozen beef kilo ...

thought the recipe is complicated, but the taste justifies the effort. Now and then I improvise. Thyme instead of parsley, dried tomatoes instead of tomato paste ... Mostly I stick to the recipe exactly, however.

Stuffed savoy cabbage with mashed potatoes

Ingredients for 6 servings
20 g dried porcini mushrooms 250 ml lukewarm water

two stale rolls
1 head cabbage (about 1 kg)
2 onions 2 garlic cloves

100 g streaky bacon
4 tablespoons oil 1 bunch parsley
smooth
g 500 Beef
2 tablespoons tomato paste
2 eggs
500 ml vegetable stock
200 ml cream
1 shot of red wine
2 tablespoons cornstarch
2 kg floury potatoes
500 ml milk
3 tablespoons butter
salt and pepper
Cayenne pepper
paprika powder, sweet
grated nutmeg,

Preparation:
the mushrooms in a small bowl, soak in 125 ml lukewarm water. Soak the bread in the remaining 125 ml of water (if the rolls are not old fashioned, but dry, you have to take more water).

Remove from Savoy possibly the outer damaged leaves. Cut the stalk crosswise. Bring a large pot of water to boiling. The pot must be large enough that the whole head of cabbage can be fit and rotated. The cabbage into the boiling water and cook about 8 minutes, turning it occasionally. Remove the can, rinse with cold water, cool and dry on a clean towel. The cooking pot is needed later.

onions and garlic and chop finely. Dice the bacon, too. Wash the parsley and chop finely. 2 tablespoons oil in a pan. Half of the diced bacon fry, then add garlic and onion and sauté until soft. Stir the parsley into the mixture.

Half of the Mushrooms from the water and let drain. The roll express strong.

the mincemeat in a large bowl. Stir in half of the mushrooms, the bread, the bacon-onion mixture, tomato puree and the eggs (by hand or with the dough hook of the hand mixer). The mass well with salt, pepper, cayenne pepper and paprika to taste.

When the cabbage has cooled, carefully unfold the sheets individually from the outside in, in a way that they remain seated on the stump. The cabbage looks like a huge flower. Gently press the leaves always flat, so they stay down. The heart head of the coal remains mostly intact, as too hard.

the minced meat mixture spoon spread from inside to outside between the cabbage leaves, while pressing down as far as possible to drink. Hack Any layer surround by the cabbage leaves are folded up. Then comes the next hack layer is depleted to the ground. The two outer leaf layers does not fill, but only up cover. The stuffed cabbage carefully compress and tie a star shape with string. It can help not hurt, but we can do it by himself.

The remaining 2 tablespoons oil in large pot To heat enter the second half of the bacon and fry this together with the cabbage. Head around briefly fry.

with the vegetable stock and pour a shot of wine. The other half of the mushrooms along with the soaking water to give careful (if soaking water through a fine sieve, if the mushrooms were sandy). The cabbage in a closed pot over medium heat, simmer for about 90 minutes. It Pour broth if required.

The Cook the potatoes in the pan, then peel. Heat the milk gradually to give the potatoes while they crush with a potato masher be. Fold in the butter. The puree with salt and nutmeg to taste and keep warm.

the cabbage from the pan and remove the string. Then the cabbage with a sharp knife, divide into serving pieces.

the gravy with cream loskochen. Cornstarch with water until smooth, and stir with a whisk into the sauce. The sauce with salt and pepper to taste.

the filled cabbage on plates in portions of mashed potatoes and gravy.

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You have the choice - or now the Hamwa (Potato) Salad!

morning elected in Hamburg again, and I have a feeling that no matter how it will, someone says the latest Wednesday night: "Now! Hamwa the salad" The husband and I have been a few years election district headquarters in St. Paul. And that's not possible without salad - that's long pasta salad, potato salad, it is now.

started when we we were in uniform for the old gentlemen of the Altona Civic Association, we affectionately dubbed Captain-nut brigade in the next polling station a small culture shock. Them was to see clearly that they have a choice committee between 25 and 35 years in holey blue jeans, sweaters, and Doc Martens Hoodis, plus acting under a female constituency line, a sign of decline of the West. Our voters responded positively surprised, however, "Man, has the rejuvenated here! "

meantime, we went from school to community center. polling station and want to give voters more we do not. The polling station has a fully equipped kitchen and guarantees continuous flow of coffee - in addition to potato salad, cake and biscuits, the most important thing in the election Sunday. The consoles also hide the fact that it pulls in the room, such as pike soup because it has two entrances. We should educate our voters so that they use only one door ...

voters and voting behavior, we also know very well already. The electoral district is a wonderful environment study. At the latest at 7.45 clock out late the night of the fish market. About same time the guys come over from David Guard for the first time: "Problems?" - "Nope. Coffee? "-" Nope. No time. If any problems occur, please call us nichich? "-". Jau "This dialogue is repeated two more times if we are to 21 clock still at the polling station, get the guys over all concerned, ask how long do we need and if they are to come after work to help count. And mostly it's the same guys how early in the morning - police officer is truly no eight-hour job.

While the captain-nut brigade ever complains about a lack of voter participation, we are glad if we at times in between Eating touch come. The night owls have chosen to come to church-goers. The service traditionally begins at 11 instead of the clock in the other churches in Hamburg by 10 clock to the market supply and fishermen with an opportunity to go after the closure of the market in the church. Even if more of the visitors, no one today who works at the fish market, has not changed. And since the election Sunday, a family service, it is in the polling station is very lively, then, my little basket with gimmicks for the little ones, is full - all tactics to young voters approached pull o) According to the churchgoers, the pimps, the curb swallows come with their Fußhupen, the Spontis, Alternatives Hafenstraßler. At coffee time, then go from young families and long-established, annuitized St. Pauli.

We know exactly who we need to prevent, to select outside the polling booth and who must be prevented from, as a couple to go into a voting booth ("But I have to be sure that my wife chooses the right party "-" Nope "). We know exactly who painted carefully in each circle an "A" and consider each time whether we should hand over that person has completed the ballot paper - "We ham ever get the work removed and prepared for what." By 18 clock I slide the last voter to the polling station and give the doorman, so after the close of polling, no one enters the room. And then we wait for the guy who always got in the last few years at 18.15 clock and loudly complained, because he no longer allowed to vote.

Our small polling station also attracts a regular basis to local politicians and famous. There would be the last state election Bülent Çiftlik photographed with us - the majority of his constituents target group lives in our district, where he cleaned very carefully handles. We were also one of the polling stations, in which the notifications made the choice Çiftlik - against the former as "Obama of Altona" celebrated politician will now include investigation for election fraud. We have already spoken before the time was odd that a lot of ethnic Turkish voters were not voting card and reported that Turkish-speaking men had been with them, to relieve them of the notification and to request something for them - which had not understood them. Since our voters forget but keep their electoral cards, embarrassed, WHATEVER, we thought nothing of it - we have clearly not enough criminal energy ...

Our choice is for a salad recipe from PR, a cooking friend, at 1 March 2009 too torn from the early life was prepared. For them, it

O mas was true Berliner potato salad.

Ingredients for 4 servings
1 kg of potatoes, mainly firm cooking
2 teaspoon mustard, medium hot
3 tsp sugar
100 ml cucumber liquid from the cucumbers
50 ml white wine vinegar
100 ml safflower or sunflower oil
a sour apple
4
pickles 1 large onion (or red)
½ bunch chives salt and pepper

cumin

preparation :

potatoes with 1 tablespoon salt and 1 tablespoon cumin cook. Drain off by this, and allow to cool slightly and serve warm peel.

Meanwhile, put mustard, sugar, cucumber water, vinegar, oil, salt and strong pepper and the finely chopped onion in a large, sealable glass and manufactured by vigorous shaking, an emulsion of vinegar (taking the prudent housewife therefor the Tupper Mix-Fix-o)).

Peel the apple and cut into small pieces, cut the cucumber into slices, as well as the warm potatoes.

In a large bowl alternately Pellkartoffelscheiben, cucumber and apple, and between each of the layers a few spoonfuls of the vinaigrette and a little pepper and salt.

At the end there should be such that a little too much marinade as a salad. The salad should always at least 3 - Pull 4 hours better yet overnight. During this time, the marinade from the salad and taste completely absorbed by the potatoes are very tender and not mushy. Then mix well.

Just before serving, cut the chives or green onions into small rolls and fold into the salad.

source

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pin assignments of the loop

The power of my modules are Power cord. As described in my web page about Trix Express modules is right on the module (East) is always the male, left (west) jacks. As a mnemonic for the wire colors I see myself: blue = sky, so the rear (north), Brown = Earth, so the front (south).

safe side, I have today, "drilled" a cable to be sure, as the occupation of the three poles in the cables look like.

And I could see that confirms what I was in the picture on the above site have shown: If one end of the cable so that the cusp pointing upwards, the blue wire is behind the brown front.

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I am so glad that I was a girl I

I am currently looking to enjoy the DVDs of the Inspector Lewis Mysteries of which previously ran two seasons in the German ZDF television on Sunday synchronization.

are protagonists of gambling in Oxford detective series based on the books by Colin Dexter, Robert Lewis (Kevin Whately) and James Hathaway (Laurence Fox).

In "Life Born of Fire's is supposed to Hathaway ambiguous sexual orientation and the small-minded, narrow-minded naughtiness to draw a clear distinction between straights do, "who read 'Loaded' and eat Yorkie bars " and gays, "who like fashion and musicals.

fell, I did happen shortly afterwards Brit Shop Yorkie Bars, seeking a new home, at his feet. One just wanted to.

a time he was around here, I crept around it. Should I actually put on the clear words "IT'S NOT FOR GIRLS!" Away? If the flash drive into me, if I did?

Eventually I sacrificed myself after all. Is not getting better from lying, the part that is made of sugar, milk powder, cocoa butter, cocoa mass, vegetable fat, lactose, milk protein, whey, emulsifiers (soya lecithin E476), and butter fat. Overall, the cocoa content of 25% is specified, the milk content of 12%. Hm, 'ne Synopsis for' Ner ordinary supermarket chocolate reads nice ...

First impression: Smells like Cadbury. Second impression: It tastes that way. Little wonder, the ingredients list reads like Cadbury's Milk.

I'm confessing sugary bacon balls, but the stuff I was definitely too sweet. And fat. I had something dark, expected Herbes, just as the Lord chocolate, dusted with chewing.

The husband was forced to try for a test bite, the chocolate was nothing for him. Hm, I have to do now worry about his sexual orientation?? Well, as long as he does not even fashion Musicals like is certainly all right, o)

I'm glad that I'm a girl and could dispose of the Yorkie bar after one or two bites.



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Another module ....

... But this time something new: It will be a "hybrid module, which can be used for Trix Express and FREMO.

My previous modules had more than end my own "standard" based on FREMO, but somewhat simplified. Since May is now but as even a kit for a FREMO module , waiting to be assembled and decorated.

went to Christmas then release it at last. The module was zusammelgeleimt, strengthening corners I have - as you can see in the picture - not stuck in the 4 outer corners, but only two in the outer corners, two on the Vertrebungen. The reason is mainly that I did this one easier access to the screw holes await.


The next step was the legs. For some time I have the IVAR shelving from IKEA in sight. With a deep and 50 cm and a height of 124 cm, they are the dimensions for modules already very close. Now I have the uprights of the rack with a 5 cm cut so deep that it can be in the module on darübergestülbt.



as guide for the legs I stuck the remains of wooden blocks in the frame.

follows Next, the track line. But it is reported next time. (More )

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Bayern pizza à la Hahnei Huaba

"Since there is no taste! Since Nuremberg have pure, "I summoned. "No, you're crazy anyway. This is delicious! "Responded the husband of the Bayern-pizza, of which he was last Bavaria vacation so excited. It smelled very tempting, as they passed us to the next table was taken. So the next day she had to be ordered. While the husband was done sustainably, my enthusiasm was limited. The combination bread dumplings, sauerkraut with bacon, topped by cheese I had tasted a little too clear and bold in the first place. I guess it was bound with sauerkraut butter to be stable. The husband got my portion been postponed after a few bites.

hardly at home, it was time to Rezepttüfteln. The ingredients were all there, the pizza made by itself arose as an alternative to the already tried to have combined, we tried out Bavarian pizza - reads well, looks nice, was but mercy on us by, without that I can tell you exactly why. It did not fit easily. Our version, however fit for us

Oh, and before purists come out. Of course I know that Bayern's pizza is no pizza in the traditional sense but more of a casserole. But for us, it's at Bayern's pizza.

Bayern pizza à la Hahnei Huaba

Serves 4 - 6 servings - crushed 150 ml white beer
salt
pepper
nutmeg
fenugreek seeds, or ground in a mortar
Anis

4 rolls or 200 g of white bread
100 ml , ground
fennel, ground
1 egg
1 onion
2 tablespoons smooth, chopped parsley
butter

500 g sauerkraut (drained)
1 bay leaf
½ tsp cumin
water (alternatively, wine, apple juice, sparkling wine or champagne)

12 Nuremberg sausages
oil

400 g cream cheese 100 ml


Preparation:

sauerkraut with water (alternatively, wine, apple juice, sparkling wine or champagne) leave the bay leaf and cumin cook for about 40 minutes.

the rolls for the dumplings mass should be at best a day old. It will also older, but you have to take it any more liquid make them soft enough. Instead of sandwiches you can take another white bread.

the rolls or the bark of white bread, cut into cubes and place in a bowl. Peel the onion, chop finely and fry in 1 tablespoon butter. Weissbier give the bread cubes, season with salt, pepper and grated nutmeg. Allow to cool. Parsley and egg rolls on. The remaining ground spices or ground in a mortar to give. Mix well and knead. The mass squeeze a little and take a few minutes. The mixture should be well hydrated - if necessary add a little beer.

Pour the mixture into a baking dish and pre-baking at 180 degrees (convection), about 20 minutes.

Slice the grilled sausages into slices and fry in a little oil. Drain on absorbent paper.

casserole from the oven. Sauerkraut drain, remove bay leaf, and that the sauerkraut dumplings mass. Then distribute the sausage.

mash the cheese, mix with the cream (the mixture should be so fluid that it can spread well on the pizza - even if milk or cream to give) and spread over the pizza. At 180 degrees (convection) for about 20 minutes or until cheese is melted and golden brown.

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Event Tip: "Water Makes Money for flexible fibrillation

Flexible fibrillation is a mobile cinema, which enables watching movies anywhere. In most cases, Holger fibrillation and found to be rather unusual film projector to peep-places. On board the riverboat church, to Casino, the Maritim, in the Memorial Jewish Girls' School or the former Hanoverian station, for example.

the opening of its new headquarters projector Holger shows with Viva con Agua the film "Water Makes Money" .

Dates:
Monday, the 14th February 2011 (the filmmakers are present)
Tuesday, the 15th February 2011
Wednesday, the 16th February 2011
Thursday, the 17th February 2011
Friday the 18th February 2011
Saturday,. 19. February 2011

Additional dates:
Monday, 21 February 2011 (the filmmakers are present)
Tuesday, the 22nd February 2011
Wednesday, the 23rd February 2011

The process: inlet clock 20:00. Before the film it the way you have to deal with the already issued material with the subject and to talk primarily with committed filmmakers and Viva con Aqua representatives. As always, the movie proper food and beverages to enjoy. 21:00 clock movie movie start time 82 minutes), then finish.

Admission: 8 € (2 € go directly to the filmmaker).

to reservations by email: holgerkraus@flexiblesflimmern.de

For Film: water is next to the air we breathe, the most important element for humans and animals and plants. On 27 July 2010 were included, access to safe drinking water by the General Assembly of the UN in the Universal Declaration of Human Rights.

And yet the water is subjected to increasing the business interests of private corporations that are exclusively committed to the welfare of their shareholders. This is not just a problem of developing countries, but also the rich industrial countries. Everywhere, where cash-strapped local search for relief, the world's two largest water companies Suez and Veolia are knocking on the door. Together they form an opaque duopoly that supplies such as France now about 80 percent of the population with water. The results: rapidly rising consumer prices, lack of corruption and often. Since many people feel

the consequence of the sale of public property in his own body and to defend themselves against it, it is not opportune to speak of privatization. The new business models have names like 'Public Private Partnership "or" cross border leasing. But the effect is the same still. Water Makes Money documented, can the methods to deal with cities and towns control over their water. The film shows that the entrepreneurial risks are imposed on taxpayers, but the profit is privatized. And he shows how it is managed in several regions to bring the self-determination of the elixir of life back.

After the previously highly successful distribution of "Water makes Money" has criticized the film in the French group Veolia in Paris against the movie action for "slander" submitted.

opened up the process, it may take some time. Yet the film must be shown. And Arte holds in the planning set to broadcast a TV version of the International Water Day, on 22.03.2011, at 20.15 clock. But a ripple effect or performance obligation is not to be excluded.