Bärlauch Pesto, seasonal eating

Bärlauch is a garlicky leek tasting plant that is a sure sign of spring in Germany. In the States it is called by the name of Ramps or wild leeks.

When gathering from the wild here in Germany it is better to pick before the Lily of the Valleys spring up as the leaves look about the same. The Lily is poisonous and the other is not; although one must also pick the Bärlauch before its flowers start to bloom as they become poisonous then also. So your window to enjoy this great spring delicacy is not long. and you need to know what you are doing or buy it in the store.

A couple of Fridays ago we were by a friends home and they happened to have a patch of Bärlauch and she cut a large bunch. I happily went home and created the following new favorite of mine Bärlauch Pesto.

for 2 people:
50g Bärlauch (Ramps), 20g Pine nuts, 50-100ml cold pressed Olive oil, 50g grated Parmesan cheese. For nuts I did not use pine nuts but ssubstituted and combined nuts to get my 50g with Walnuts, Hazelnuts and/or almonds. Walnuts straight are my favorite taste.


Very simple to make: gather ingredients,

gind up nuts and cheese with a stickmixer,

drizzle in some of the Olive Oil,

start to add the Bärlauchs/Ramps

add more of the Olive oil as needed to keep it moist,

finish mixing to your desired texture, smooth or more smooth,

serve over pasta, season with pepper and salt and enjoy!

Since I had more than 50grams of Bärlauch/Ramps, I made a large batch and froze most to have for later after the plants are out of season.

I also use the same recipe with Rucola (Arugula) to make a pesto as a change from the normal Basil.

Links of interest:

caloriecount.about.com/blog/partners/ramps-wild-leeks-delicious-spring-treat-b414072?utm_source=newsletter&utm_medium=email&utm_campaign=newsletter_20100416&utm_term=continue1

dinersjournal.blogs.nytimes.com/2009/04/29/ramping-up-for-spring/

Vosteen, the place, the people

The Vosteen's in Vosteen.

Leaving Germany is going to be hard. Not only do we have friends here, we also have family. My grandfather left Germany in the 1920's, leaving behind two sisters and four brothers. We have, during the last four years, been able to reconnect with the surviving members of our family here.

While on our trip over Easter weekend, we had a mini-reunion with the cousins, which was grand! Here are some pics from the area ...

The canal behind the cousin's house in Bardewisch where my grandfather was born and lived the early part of his life.

Cousins Paul, Hans, and Horst. Paul is the son of Hans' father's brother's son. Hans is the son of Pauls' father's uncle. Horst is the son of Paul's grandfather's sister. Relax ... we can keep it all straight ...

The plaque on the outside of my grandfather's old workshop ...literal translation: "long live the art room". My translation: "Long live the carpenter"

"Without hand work, it does not work. This company will train you."
"Hand work, the German versatile economic sector"

Vaden, Karin, Stryker-Ann, Paul and Horst. Horst and Karin, we love you!

More drainage canals in the northern German landscape ...

... they do not always run in straight lines.

The roads run pretty straight, however.

A tired, but happy girl, on the way home.

Proof positive that all roads do lead to Paris.

Easter

Part of Easter morning at the cousins. An Easter-hunt was organized ...

Wils scores on the Milka bunnies.

This part of northern Germany is prone to flooding, so there are a lot of little trenches in the landscape for drainage.

The hunt continues.

... dividing the spoils (so everyone got a bit of everything).

... gotta love the Maikäfer.

And just across the drainage canal, the Osterhase (Easter hare) keeps an eye on us.

... then dashes away. These guys can really move!

Pre-Easter

We traveled to the northern part of Germany to visit with Paul's relatives this past Easter.

Wils and his cousin playing Fußball ... I think that one is going in, Wils ...

The occasion was Easter and birthday ...

... with lovely Tischdeko

and lovely guests

and the birthday-boy!

und so weiter, und so fort

make a wish!

Kaffee, Tee und Kuchen ... yum!

oh, and someone had a new car ... :-)

... more joy to come on Easter morning.

Borrowed thoughts on Thankfulness

I am on an email list "One Year Bible" ( mike@oneyearbibleblog.com )
which is intended to help you read the bible through in one year by mixing it up and bring in commentary and other interesting asides. I dive in with great readiness only to find that I got distracted and need to dive in again..so here I am diving in again and reading this great stuff that Mike wrote this week about THANKFULNESS made me want to share:

"This week in Deuteronomy chapter 8 verse 10 we read: "When you have eaten and are satisfied, praise the LORD your God for the good land he has given you." What a great verse! Many say that it is because of this verse that we traditionally say grace at meal time. Interesting that this verse indicates that the Israelites were to praise God after eating - which, actually, is sometimes how I say grace today now too - when I forget to say grace before eating! :-) Do you say grace or offer up some sort of prayer of thanksgiving to God at each meal? Why or why not? Do you think it would be pleasing to God if you did? I think the other thing this verse above gets at is that we humans have a tendency to "forget" God in the good times. In the bad times, maybe we do a decent job of praying to God and trying to stay close to Him. But in the good times, I know that sometimes I can forget Who really blessed me with the good times. I think it is so important for us to remember each and every day this one thing - God has given us everything. Every single good thing we have in our life comes from God. Our family. Our friends. Our physical abilities. Even the very air we breathe. It ALL comes from God. And, while I think it is pleasing to God for us to praise him for these good things - I also think it is ultimately healthy for us to praise God for the good things he has given us. Because, when we truly thank God each and every day for even very simple things - our eyesight, our 12 year old car that still runs fine, etc. etc. - we realize how very blessed we really are, and then I think we have less of a chance of feeling sorry for ourselves. We are blessed! How are you doing on praising God for the good things he has given you in your life? Now that we are in this Easter & Spring season, will you make a conscious effort to really praise and thank God each and every day? Think this might be pleasing to God? Think this might be healthy for you?"

snowdrops

Trains, Planes and Automobiles

The past weekend was the Modeleisenbahnausstellung (Model train show) at the kids' school. Paul, Wils and SAM got set-up Friday afternoon and on Saturday and Sunday displayed an American track of the Virginia & Truckee. Since this is a "project in progress", they worked on a section of track in the American West, a Sierre Nevada scene, and finished up one end during the show. A good time was had by many (over 1500 attendees). :-)

Putting the train on the track

Everybody smile now!

Paul mixing up some "dirt" to finish the layout in the background

Wils is ready to get his hands dirty!

ok, so this is not ours ... but LEGO is cool!!

How would you spend the last bit of your grocery money?

Today, the answer to that question is: on a bunch of roses. It has been a dreary of a winter, but in the last couple of days the weather has warmed up and as the grocery store managers know these facts, they have placed all of the cut tulips and roses and spring flowers right in the middle of the main aisle. Thus, I counted my "klein Geld" and made do so as to bring some spring colour into the house! Ahh! Spring, always just around the corner until you are actually upon us in full bloom!

winter soup

INGREDIENTS for a Winterday:

*one snowfall with cold temps staying for three days
*one lovely large celery root, peeled and chopped (celery stalk for reference)
*one onion also peeled and chopped
*four cups chicken broth
*two Tablespoons of Goose fat
Saute celery root and onion in goose fat a few minutes. Add chicken broth and let simmer till celery is cooked down to a soft state. Next use a puree mixer, blender to puree the celery to a smooth texture. I can also suggest using a potato masher for a stockier texture. You may want to top with creme fraiche, yogurt or sour cream.

This can also be made in the slow cooker. Throw in your ingredients and go. Depending on how long you are away will determine the temperature of the cooker. Low for all day, high for half day. Pick up some good bread at the bakery or store, serve with salad and results are a satisfying meal.