The other weekend, we had friends over from Argentina. Since they were staying for only 4 days in Munich, we decided to take one day to visit Salzburg in Austria. The last time I was there, my toes almost froze off! But now we had a perfect sunny fall day, which was so pretty since Salzburg sits in a small valley. One of my favorite places in Salzburg is the Getreidegasse lane. It's a regular shopping lane but they've kept the old shop signs and modernized them. So, you can find any of today's stores in a charming old atmosphere. I love this combination of old and new!
I always had a passion for traveling and for the world. I saw a lot, but my list is still long. When I moved to Germany, I came in touch with different cultures and 'countries', since all my friends are from somewhere else of the world. With all this global friendships and my relation to an Argentine, I started loving globes and their symbol for me. Starting my future collection with a silver globe, which we got as a wedding gift from very good friends of ours, saying: 'We wish you all the luck of the world'. How sweet and symbolic is that! Then I made a painting with an surrealistic map (I got complains about Australia from an Australian and I think he's right). And as a third piece we bought a small one in Barcelona (the snow globe from NYC doesn't count for my collection). Who knows where we find our next globe...
(source 1, 6-12)
One of my favorite cookbooks is 'My Paris Little Kitchen' by Rachel Khoo. She teaches you those little tricks that give your dish something fancy. And besides that, the recipes are quite simple. This time I chose the Sweet Clafoutis. The word Clafoutis comes from the verb clafir, meaning 'to fill', so you fill the batter with fruits in this case. Originally, the Clafoutis is filled with cherries. When you use another fruit, you should name it Flaugnarde, but let's keep it simple (as if any french word was simple). I made mine with raspberries. It's really easy to make and the taste is delicate and sturdy at the same time. It's the combination of almonds, fruit, and creme fraiche that gives it power. I'm going to make it more often and use different kind of fruits next time.
In order to protect her copyrights, I won't be posting the recipe. You can buy her book here or here and let me tell you, it's worth it!
So, what they say is true. Blogging isn't that easy to keep up with on a weekly basis. I kind of skipped September and almost half of October. I have a lot of new ideas after these months, so here I am again! The colors are changing, the leaves are falling and it's getting colder. I love the transition from one season to another and I think this is one of my favorites...
