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Hi all,

Although I am currently the only maintainer on this journal, I am quite busy, and don't have time to check in as often as I would like. Would anyone like to join me and be a co-maintainer? It requires little actual work - just keep an eye out for anything out of line (which has not yet happened, thankfully).

Your friendly maintainer,



Walk at the monks' lake

This time we have been in Riddagshausen, a 20 minute walk from home, we took the shorter path of the two along the shore of the lake. Strange trees are growing there. Here are two photos we made with the camera in the mobile.

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I've been reading / admiring a lot of Brian Froud books recently, which explains the Froudian style of this frog-faery I doodled the other day. He's minding a bit of frogspawn.


Cornish Pasties

One more, and that's it for some time.

This recipe is said to be traditional to the copper and tin miners in Cornwall.

Cornish Pasties


makes 4 pasties


  • 450g beef
  • 200g potatoes
  • 50g carrots
  • 50g parsnips
  • 1 huge onion
  • some parsley
  • salt
  • pepper
  • water


  • 450g flour
  • 1/4 teaspoons salt
  • 150g butter
  • water
  • some milk or egg yolk


Mix flour and salt, then rub in the butter. Add water to make a smooth dough. Set in a cool place to rest.

Cut beef, potatoes, carrots, parsnips and onion into small cubes, wet with a little water and season to taste.

Divide the dough into four parts and roll out to circles (1/4 inch thick). Place some of the filling on one half of each. Close the edges with a pinching movement of the fingers (add a little water if the dough will not stick). Pierce the top several times; the steam will escape through the holes. Cover the pasties thinly with a little milk or egg yolk.

Bake in a preheated oven at 425°F for about 15 minutes, then reduce the heat to 350°F and let the pasties bake for another half an hour.





  • 500 g flour
  • 250 g sugar
  • 250 g butter
  • vanilla bean
  • pinch of salt
  • 2 eggs
  • 1 egg yolk
  • cacao powder
  • a little flour to sprinkle


  • 1 white of egg
  • icing sugar
  • cinnamon (powdered)


Mix all of the ingredients except the cacao powder. The dough should be firm and smooth. Under one half kneat the cacao powder; do this long enough to get an even colour.

Let the dough rest in a cool place for 1-2 hours, then roll out (about 1/4 inch thick) and cut out sheep or clouds. Put on a backing tray in a pre-heated oven at 350°F for about 12 minutes. Let them cool.

Beat the white of one egg with enough icing sugar to make a very stiff icing. Cover some sheep/clouds. Under the remaining icing mix a good amount of cinnamon and cover the other sheep/clouds.

London Broil Marinade

Since we're in the mood for posting recipes, I figured I'd post the recipe for the London Broil marinade I threw together for dinner tonight. It was quite good... My brother hinted, as usual not-so-subtly, that it was "good enough to serve at a restaurant".

I thought maybe someone else might like it. And despite the chili powder, it's nowhere near spicy.


1 c. soy sauce
1 1/2 c. Worcestershire sauce
1 1/2 TBS agave nectar (or other sweetener -- honey would work well)
1 TBS ground cumin
1/4 ts chili powder

I left it on the meat for an hour in one of those vacuum-sealed marinaders, but overnight in the fridge should work too.


Ice Cream

After proudlyfallen suggested to roast the sesame, I went one step further....

Honey Sesame-Ice Cream


  • 200ml cream
  • 2 egg-yolks
  • 2 white of egg
  • 2-3 tablespoons honey (depending on the consistency)
  • 2 tablespoons sesame
  • 1 teaspoon butter
  • 1 teaspoon sugar


Mix honey and egg-yolks. Caramelise sesame, butter and sugar in a pan, let cool. When the sesame-caramel is cool enough add it to the honey. Beat the cream and add. Beat the white of egg; add as well. Put into the refrigerator.

It's not a bad idea to stir the ice cream from time to time in the beginning to prevent a fluid from separating.

Chai against the cold summer

It's cold outside and I remove the recipes from my website. So I tought to post them here during the next days.... Tell me if you think this stupid!

Chai (semi-traditional)


  • 50g Assam tea
  • 1/2 teaspoons cinnamon
  • 1 teaspoons ginger
  • 1/2 teaspoons cardamom
  • 1 teaspoons cloves
  • 1 1/2 teaspoons pepper


Mix the ingredients and keep in an air-tight container.

For a large cup take 2 teaspoons of the mixture. Pour boiling water, infuse for about 5 minutes, then strain. Add hot milk and honey to taste.

Sherbet Lemon

One more for those in a warmer area.

Adding mace and pepper is not part of the original recipe.

Sherbet Lemon


serves four

  • 150ml water
  • c. 1 1/2 tablespoons icing sugar
  • 150ml lemon juice
  • mace
  • pepper
  • 2 white of egg


Dissolve the icing sugar—reduce or increase the amount to taste—in hot water and let cool, add the lemon juice and spices. Put into the refrigerator and let freeze by the half. (This may take half an hour or more!)

Then fold in the stiffly beaten white of egg. Let the sherbet freeze some more. This may take the same span of time as the fruit juice took before.

Serve in glasses.

On one of the sunny days this year we have been to Berlin and went to a Café in a not so well known street which sold sesame-honey ice-cream. It was very, very delicious. Even though it's cold I'm going to try to recreate it. Suggestions on how to do it are very welcome! =)

Elderflower Cordial

I made some elderflower cordial at the weekend. I've been waiting a year to make some since I missed the elderflower season completely last year by being in America most of June. So I went home and got some from the tree on the railway embankment near our house - it was right in the middle of flowering, and it was hot and sunny and I got covered in yellow pollen! Nice smell :).

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Lavender Sunshine
Green & Hearth; Witchery & Craft

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July 2010


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