Tag Archives: used

Tellason Sheffield Raw Denim 16.5 oz

Tellason Sheffield 16.5 Raw Denim Jeans 828 Tellason Sheffield 16.5 Raw Denim Jeans 829 Tellason Sheffield 16.5 Raw Denim Jeans 832 Tellason Sheffield 16.5 Raw Denim Jeans 835 Tellason Sheffield 16.5 Raw Denim Jeans 839 Tellason Sheffield 16.5 Raw Denim Jeans 838 Tellason Sheffield 16.5 Raw Denim Jeans 837 Tellason Sheffield 16.5 Raw Denim Jeans 840 Tellason Sheffield 16.5 Raw Denim Jeans 836 Tellason Sheffield 16.5 Raw Denim Jeans 833 Tellason Sheffield 16.5 Raw Denim Jeans 834 Tellason Sheffield 16.5 Raw Denim Jeans 830 Tellason Sheffield 16.5 Raw Denim Jeans 831Time for a change – A new pair of Tellason Sheffield 16.5 oz Raw Denim Jeans arrived:

Exactly 2 years ago I got my first Tellason Jean the Ankara in 14.75 oz, and now there is a time for a change. Or at least to start to break in a new pair of Jeans. Thanks to Amtraq and Tellason for this great new pair. The Ankara needs some patching in the crouch area which probably was caused by cycling quite a lot. Apart from that there is a lot of life in them, but quite sad to realize some time they will just fall apart ( and I do not will use them as a underwear ;-).

The reason I choose the Sheffield in favor to the Ankara was just to try a slightly different cut. The Sheffield is quite the same pattern as the Ankara with enough space for having a comfortable fit for guys with bigger legs and a bit more tampered to the end. The 16.5 oz fabric woven by White Oak Cone Mills Denim for Tellason fells like a tank but I might have forgotten how the 14.75 oz felt at the beginning. I´m really looking forward to see the development of this pair after the first wash – which won´t take too long since muddy dogs or myself are quite good in not avoiding dirt to well.

 

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Pfitzauf form and altered recipe

Pfitzauf Form - Recipe  437 Pfitzauf Form - Recipe  438 Pfitzauf Form - Recipe  439 Pfitzauf Form - Recipe  440

Pfitzauf form and altered recipe

At one of my favorite drift shops, again I found something useful. An old clay form for a Swabian dessert called “Pfitzauf”. I guess I will give this traditional recipe a try sometime (never heard before). But my intentions were to put some sweet yeast dough, filled with plum jelly or other fruits and top it with a giant amount of brown butter, bread crumbs and caramelized sugar. The first try happened about 4 hours after I bought the form, be-cause I already had some dough for bread in the kitchen to rise, which i altered with milk, vanilla sugar and butter. They were ok for a first try but for sure I need even more butter (150g+)! Topped with lots of vanilla sauce could turn out to be an all time favorite.