Tag Archives: cheese

Hiking Sibratsgfäll Vorarlberg – Austria

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Hiking Sibratsgfäll Austria Alm Sennerei31 Hiking Sibratsgfäll Austria Alm Sennerei01 Hiking Sibratsgfäll Austria Alm Sennerei02 Hiking Sibratsgfäll Austria Alm Sennerei03 Hiking Sibratsgfäll Austria Alm Sennerei04 Hiking Sibratsgfäll Austria Alm Sennerei05 Hiking Sibratsgfäll Austria Alm Sennerei06 Hiking Sibratsgfäll Austria Alm Sennerei07 Hiking Sibratsgfäll Austria Alm Sennerei08 Hiking Sibratsgfäll Austria Alm Sennerei09 Hiking Sibratsgfäll Austria Alm Sennerei10 Hiking Sibratsgfäll Austria Alm Sennerei11 Hiking Sibratsgfäll Austria Alm Sennerei12 Hiking Sibratsgfäll Austria Alm Sennerei13 Hiking Sibratsgfäll Austria Alm Sennerei14 Hiking Sibratsgfäll Austria Alm Sennerei15 Hiking Sibratsgfäll Austria Alm Sennerei16 Hiking Sibratsgfäll Austria Alm Sennerei17 Hiking Sibratsgfäll Austria Alm Sennerei18 Hiking Sibratsgfäll Austria Alm Sennerei19 Hiking Sibratsgfäll Austria Alm Sennerei20 Hiking Sibratsgfäll Austria Alm Sennerei21 Hiking Sibratsgfäll Austria Alm Sennerei22 Hiking Sibratsgfäll Austria Alm Sennerei23 Hiking Sibratsgfäll Austria Alm Sennerei24 Hiking Sibratsgfäll Austria Alm Sennerei25 Hiking Sibratsgfäll Austria Alm Sennerei26 Hiking Sibratsgfäll Austria Alm Sennerei27 Hiking Sibratsgfäll Austria Alm Sennerei28 Hiking Sibratsgfäll Austria Alm Sennerei29 Hiking Sibratsgfäll Austria Alm Sennerei30Hiking Trip from Sibratsgfäll to Schönenbach, Vorarlberg – Austria:
This is one of the standart hikes we do when weather is bad or the snow is still trapped in the mountains. Not too high in altitude but in a nice surrounding – scenery. At the end of the valley there is the village Schönenbach which is only inhabited in summertime. Famous for their milk and cheese we do not fail to restock some local made stuff there.

Hubertus Connoisseur pocket knife

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hubertus gentleman pocket knife hubertus solingen connoisseur folding knife hubertus solingen connoisseur folding knife hubertus solingen connoisseur folding knife hubertus solingen connoisseur folding knife hubertus solingen connoisseur folding knife hubertus solingen connoisseur folding knife hubertus solingen connoisseur folding knife hubertus solingen connoisseur folding knife hubertus solingen connoisseur folding knife

Hubertus Connoisseur pocket knife:
Another great addition to my knife collection. The Hubertus pocket knife has no special product name but I would name it Connoisseur or Gentleman knife. It got all the essencial tools to “survive”. A knife blade, a fork, a corkscrew and a cap opener. No need for a tin opener – who want´s to eat out of tin/cans, anyway. You can argue that “who needs a fork” (use the tip of the blade) or “who needs a cap opener” us the back of the blade but that is why it´s the gentleman knife. It got style, I hope its owners too. The locking mechanism of both parts is very clever and well/solid designed. By opening the fork you unlock both parts. Very nice in design, the brass parts look great with the steel and the black bakelit. There is are also antler or wooden versions of this knife. Thanks David for this nice gift – travel save! Check the Hubertus Solingen knife page.

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.