Dear Readers,
Best wishes for an auspicious and healthy new year. Thanks for visiting and party on.
Tuesday 31 December 2013
Monday 30 December 2013
cenotaph
The UK plans more than two thousand venues over the next four years, and while surely a noble and enlightening thing, also risks glorifying war and re-enforcing a lesson that humans have yet to learn. In contrast, aggressor states plan parallel but more subdued events, though the perception now is that Germany then does not own World War I like they do World War II with all the connotations. Perhaps the reason behind this notion and other modes of commemorations is due to the fact that there are no more soldiers and by-standers alive today that experienced the trenches and the dread new machines of war first hand. What do you think? Do some means of keeping make for something demeaning and ignoring that the default-setting for Europe (and abroad) for all of history was that of battles and skirmishes? Be sure to follow developments and pivotal events on MentalFloss' ongoing series on World War I.
catagories: ๐ฌ๐ง, ๐, ๐, holidays and observances, networking and blogging
landschaft
Last week on the radio I listened to a report that was really more of a sad fable, entitled “The Last Cow” about a village in the Swabian region and the decision of the last rancher there to ironically buy the farm and retire with no heirs to take over the family business, purportedly run since Roman times. The German title for the report (Der Letztes Kรผh) sounded like “the last coup” but the German word for coup d'etat or blow is the funner word Putsch.
catagories: ๐ฉ๐ช, environment, labour, language, lifestyle
Sunday 29 December 2013
fish rissoles
Though we could have accomplished this delicious kitchen experiment without the aid of our new many-headed hydra of a food processor (ein Kuchenmaschine), I don't know that we would have attempted it otherwise—plus it was a good initial test workout for a lot of the machine's capabilities.
To make four good sized fish patties, one will need:
- 200 g of Salmon fillet (fresh or frozen)
- 200 g of Sea Bass (fresh or frozen)
- 4 – 6 small Spring Onions
- 1 egg
- 1 pinch, to taste, of Chili Powder
- 6 tablespoons of of fine breadcrumbs
- 1 teaspoon of salt
- 1 teaspoon of black pepper
- 1 bunch of fresh parsley
- 1 cup of milk
- 1 cup of sour cream
- 1 bunch of fresh dill
- 2 tablespoons of margarine to fry the patties
- Some flour to coat the patties
The sauce is optional but makes a good compliment. Immediately after the fish patties are finished, pour the cup of milk and cup of sour cream into the hot pan and add finely chopped dill. Stir with a spatula for about a minute and serve with the serve with the fish.
Enjoy with a side dish of potato dumplings or potato salad and a fine adult beverage.
catagories: food and drink