this blog

"The History of every major Galactic Civilization tends to pass through three distinct and recognizable phases, those of Survival, Inquiry and Sophistication, otherwise known as the How, Why and Where phases. For instance, the first phase is characterized by the question 'How can we eat?' the second by the question 'Why do we eat?' and the third by the question 'Where shall we have lunch?'" -Douglas Adams // The Hitchhiker's Guide to the Galaxy

Although this description is fairly accurate, it isn't quite complete. Once you (or said civilization) have arrived at the Where phase, another immediately and inevitably follows: The What phase as in What shall we have for lunch (or breakfast or supper or tea or something inbetween)?
I am constantly trying to assemble a satisfactorily large variety of possible answers to that fourth question, and this blog is here to keep a record of my endeavours.

It is a haphazard jumble of healthy and decadent, sweet and savoury, nostalgic and experimental, Asian, American, African, and European recipes, and I very much hope you'll enjoy it.

For the pictures I use a very old Sony Cybershot (can't remember which model and am too lazy to get up and check) as I don't really have the money for some fancy DSLR. Maybe for Christmas. Well, Christmas is over and dear Santa was really, really generous this year: The wonderful man brought me the exact camera I had wished for: A Canon EOS 600d. I'm not a professional photographer nor will I ever be one, but I love taking pictures and I try my very best.

This blog is dedicated to my mum, one of the best and most inspired cooks I know, to my baby sister who loves to eat (and manages to stay magically skinny), and to my father who basically can't cook anything except for his famous minestrone. Update: My Dad actually started to cook and bake a short while ago and is adorably proud of it.


"I am not an authority on anything much, but I do feel qualified to talk about eating. I’ve done a lot of it." -Sophie Dahl

I'm a 24-year-old linguistics student from the deepest south of Germany (Munich, to be precise). Four years ago, I moved up to a small, cosy and beautiful university town on the Baltic seabord and I've been living here ever since.
Some months ago I moved in with a friend. Our flat is very small (my room especially) but it's got a balcony, a gorgeous view and, most importantly, an oven. In my former flat, we only had two cooktops and a microwave, so now I have to catch up on a lot of baking. But I haven't and won't forget the cooktops over my happy reunion with the oven. Promise.
I've loved cooking and baking (and eating!) ever since I was a small child. I've always had a very, very, very sweet tooth but my love for healthy, nutritious, fresh food didn't kick in until I moved out at the age of nineteen. I'm not a vegetarian, but I almost never eat meat and when I do, it's just poultry because I detest the taste of pork and I don't like beef that much either. So most of the recipes you find here are vegetarian, although you will occasionally find some seafood recipes, too, since I'm quite partial to mussels, salmon and prawns.
I wouldn't describe my cooking as fancy (my flatmate does, though) but I do love to experiment and try out unusual combinations. Also, I'm not big on any rules concerning cooking and I think restrictions like 'never eat fish with cheese' are just plain ridiculous. The only important things for me are regional, seasonal and organic ingredients and the tasti- and healthiness of the result.
I've always been dreaming of a large kitchen with a gas stove, wooden worktops and copper pots and pans but as I'm still a student and as fate hasn't dealt me the "rich and wealthy" cards, I have to make due with a teensy tiny (and I really mean "tiny") kitchen, an electric stove and pots from IKEA.
A lot of the things I cook and bake are from my food bibles (aka "Miss Dahl's Voluptuous Delights" and "From Season To Season" by Sophie Dahl) but I also derive some (ok, a huge part) of my inspiration and recipes from Tastespotting and the many food blogs I read on an almost daily basis.

Unless stated otherwise, all images, texts and contents of this blog are produced by me. I don't mind your using them but please link back to me.

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Thanks for stopping by!