Custard Pastries with Apricots, made with vanilla custard made from scratch
Next week, it will be 18 years since I immigrated to the United States from Germany. I have fully settled into a new life, with an American husband, children, and passport. Meanwhile I still feel very much connected to my German self by the language in which I do most of my work, and the food I cook and grow in my garden. Continue reading
The story of Michelle and Bill is the reverse of the saying, “The way to a man’s heart is through his stomach.” Through Michelle, Bill not only discovered German food and learned to love it. He also got into making it himself. And by making I do not mean cooking. In his free time, Bill, a police officer, brews beer, cures meats, makes bratwurst, sauerkraut and more. Continue reading
If Karen from German Girl in America, whom I featured in a recent blog post, did not live at the other end of the country, I would have certainly invited her to our kitchen table and listened to her story over a German meal. She and I share the love for German food and the belief that food and personal memories are inseparable and intricately tied together. Family history becomes tangible when we use our mother’s apron and our grandmother’s recipes. Continue reading
Spoonfuls of Germany 