Armagnac Vaghi 1989

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Armagnac Vaghi 1989 Armagnac Vaghi 1989 wooden case Armagnac Vaghi 1989 christmas Armagnac Vaghi 1989 bottle label Armagnac Vaghi 1989 5 Armagnac Vaghi 1989 back labelArmagnac Vaghi from 1989:
Breaking the tradition of buying a good bottle of Cognac XO for christmas. I went for a Armagnac this year. Armagnac Vaghi sells brandy back to 1928 and probably even older ones are hidden in their cellar. Made from Ugni-Blanc grapes and the rougher not as smooth version of a Cognac, be-cause only distilled once. But after some decades in barrels he will catch up. Sharing with family and friends who will show up. The glass is empty right now, a bit too early. But soon it will be preheated with some hot steam from the espresso machine and filled to Prost with someone. Cu soon.

Free & Easy Magazine Nov. 2012

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Free & Easy Magazine November 2012 by Life Time Gear Eric Jost Free & Easy Magazine Nov. 20122 Free & Easy Magazine Nov. 20123 editor minoru onozato Free & Easy Magazine Nov. 2012 Hajime Tsukada - Barleay Harvest Season

Free & Magazine Nov. 2012 Gift by Eric Jost:
Friday morning there was a letter from Eric Jost from Life Time Gear in the mailbox. Inside the November Issue of the famous Japanese Free & Easy Magazine. Unfortunately no time to read it be-cause I had to leave to the shipyard. Right after work, without even washing my hands I had to have a closer (and careful) look at it. What a great magazine with images of unique items and characters (e.g. Hajime Tsukada). No way to read the Japanese Text but the images talk for themselves. Thanks Eric for this great gift and inspiration.

Ristorante Bologna Varese

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Ristorante Bologna Varese Italy01 Ristorante Bologna Varese Italy02 Ristorante Bologna Varese Italy03 Ristorante Bologna Varese Italy04 Ristorante Bologna Varese Italy05 Ristorante Bologna Varese Italy06 Ristorante Bologna Varese Italy07 Ristorante Bologna Varese Italy08 Ristorante Bologna Varese Italy09 Ristorante Bologna Varese Italy10 Ristorante Bologna Varese Italy11 Ristorante Bologna Varese Italy12 Ristorante Bologna Varese Italy13 Ristorante Bologna Varese Italy14 Ristorante Bologna Varese Italy bistecca fiorentina t-bone steakRistorante Bologna Varese:
Travelling to Italy, food is always one reason why we love this country. Just after the border of Switzerland there comes Varese, and Ristorante Bologna is the place to see and to eat, if you want it rustic and authentic italian. We enjoyed to stay there for two nights and were lucky to get at least one table to celebrate Maria´s birthday and sadly the reservation for the other Birthday guests the next day did not work out so well – anyway, Italy was great, as always.

Pollini High Heels

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Pollini high heels 01 Pollini high heels 03 Pollini high heels 02 Pollini high heels 06 Pollini high heels 07 Pollini high heels 10 Pollini high heels 08 Pollini high heels 04 Pollini high heels 05 Pollini high heels 09Pollini high heels:
This is the story of Maria´s final choice for a classic black high heel by Pollini. Milano is great be-cause all the top brands have stores there and are quite close together. Equipped with a pair of Red Wings Pecos, easy to go back and forth to pick the final one – finally. What a great combination Red Wing + Pollini. 

Bread and Pizza Evening!

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Bread baking essencialsBread and Pizza Workshop - Simple PizzaBread and Pizza Workshop dough risingBread and Pizza Workshop - olivesBread and Pizza Workshop Tillman the bearded dogBread and Pizza Workshop - crispy pizza slice testBread and Pizza Workshop - no knead bread getting out of the ovenBread and Pizza Workshop iron cast pot breadBread and Pizza Workshop proud bakermenBread and Pizza Workshop crispy breadBread and Pizza Workshop no knead iron cast bread method recipeBread and Pizza Workshop detail imagesBread and Pizza Evening!
Nothing better to start the weekend with a great night cooking/baking and celebrating it with friends. So we did this friday. I explained the basics of how to make a good loaf of bread while and we also had pizza made of the same recipe (only that the dough did not ferment for about 24 hours). See one of a image where the crispy pizza slice 1/16 did not collapse.

Here are the basics for a good pizza:
– Do not try to buy cheap ingredients its ruins everything from the beginning.
– Take your time if you are not a pro. At the beginning all are hungry but they will slow down tray after tray
– use lots of olive oil on the tray so the pizza does not stick and gets more crispy
– 320 C would be perfect but most ovens only make it to 270 C which is ok.
– put the baking tray on the lowest level of your oven and do not use “hotair” mode take “ober- and unterhitze” (heat from top and bottom). You need the extra heat mostly from below so the pizza gets extra crispy.
– Use lots of olive oil to sprinkle the pizza before you put it in the oven, it keeps the pizza moist and just tastes better.
– Do not overload the pizza, less is better.

Thats it I would say. Baking a loaf of bread just seems logic after the oven is already hot. Also a great gift for your friends to take home. Probably ensures they will come back for more.

Gnocchi handmade with spinach and gorgonzola

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Gnocchi with gorgonzola and spinach ready to boilGnocchi with gorgonzola and spinach pattern with forkGnocchi with gorgonzola and spinach ready Gnocchi with gorgonzola and spinach and chilliesHomemade Gnocchi with spinach and gorgonzola:
It always sounded too much hassle to make gnocchi by myself – but Maria finally challenged me yesterday.
Here the recipe:
1000g of potatoes
200g of flour
2 egg yolk
bit of salt

Boil the potatoes until they crack, peel them and mash them. Knead them with the four, eggs and salt while they are still warm. Make about 4 rolls and cut them into even “slices”. Press them with a fork a bit. Put them for about 3 minutes in boiling water and keep the ready ones warm in the oven until you made them all. Thats it! The recipe above has to be fine tuned a bit, be-cause they turn out a bit too soft – just a bit. 1/2 semiola and 1/2 flour might be the solution.