Mark, That is wonderful. A poet sends a word from the past. I smile at the light that shines back from my screen. It's not the glow from my monitor I see. It's the light in the eyes of two lyoung boys' eyes. Liz
Marcus
· 2 years ago
You are sweet, Liz. And I love love love food. You picked a great topic.
L.L. Barkat
· 2 years ago
Makes me think of my German grandmother, and all the sweets that fell from her hands.
Marcus
· 2 years ago
Char, it's good to hear from you in the comments. I loved your post about your daughter's flip-flops this morning.
Marcus
· 2 years ago
L.L., the thing I love best about German sweets is that they aren't too sweet. Some deserts in American almost burn my tongue with their sugary-ness!
Ally
· 2 years ago
"Whose American wife was German enough to grow coarse black curls on her calves and ankles" - I especially love this part. After reading the poem, it makes me want to start baking some German Apple Cake or something.. !
Marcus
· 2 years ago
Whew. Ally, I thought you were going to say the poem made you want to go bohemian.
If you are making German pastries, Zwetchgen Kuchen was always my favorite. : )
Eve Nielsen
· 2 years ago
I LOVE German Pastries *drool*!
Ally
· 2 years ago
That recipe is all in German :\
Marcus
· 2 years ago
Ally, don't you know Babel fish? But then you have to deal with the conversions. So try this:
Plum Cake (Zwetschken Kuchen--it's really more like shortbread) from Great German Recipes
3 3/4 cups flour 1 tsp. baking powder 2 eggs 1 3/4 cups sugar, divided 3/4 cup butter 3 1/2 lbs. of fresh damson plums (or just sliced fresh red plums)
Sift flour and baking powder onto a large board or clean countertop. Make a hollow in the middle. Crack eggs into hollow, add 3/4 cup sugar and stir. Scatter dots of butter over flour and knead all ingredients together until dough is smooth and soft. Refrigerate for 30 minutes.
Wash and pit plums, slitting them in half so that they lay flat so that they lay flat but still connected (if damson), or slicing them (if regular red plums).
Roll dough out onto greased jellyroll pan. Cover with overlapping rows of plums. Sprinkle with 1/2 cup of sugar and bake at 350 for 30 minutes. Remove from oven and sprinkle with remaining 1/2 cup of sugar. Serve with unsweetened whipped cream.
And coffee, of course!
Carl Holmes
· 2 years ago
There is just never a good time to fast... now I want to break open the cupboards and tear into the German Chocolate I brought back from my last European Trip...
L.L. Barkat
· 2 years ago
And I thought recipe talk was only on Craver's blog. Well, now, wonders never cease.
Craver-VII
· 2 years ago
What? Food?
As I read the poem, it sounded to me like something I might hear from Danny Kaye.
Eve Nielsen
· 2 years ago
Markus, I can see that you're wife has you well trained in the kitchen!
Marcus
· 2 years ago
Carl, I'm jealous of your European chocolate! Savor it.
L.L., everything Craver does becomes the model for me. : ) He's my hero.
Craver, "two and two are four, four and four are eight... inch worm, inch worm, measuring the marigolds..."
Eve, I hope I haven't given you the impression that I bake this stuff? My wife does! (In fact, she just finished a beautiful Swetschgen Kuchen to take to our Sunday school class on Easter. I'll post some pictures of it later next week.
On the other hand, I always clean up. That's our agreement. Whenever she cooks, I clean.
All Comments
That is wonderful. A poet sends a word from the past. I smile at the light that shines back from my screen. It's not the glow from my monitor I see. It's the light in the eyes of two lyoung boys' eyes.
Liz
to grow coarse black curls on her calves and ankles" - I especially love this part. After reading the poem, it makes me want to start baking some German Apple Cake or something.. !
If you are making German pastries, Zwetchgen Kuchen was always my favorite. : )
Plum Cake (Zwetschken Kuchen--it's really more like shortbread)
from Great German Recipes
3 3/4 cups flour
1 tsp. baking powder
2 eggs
1 3/4 cups sugar, divided
3/4 cup butter
3 1/2 lbs. of fresh damson plums (or just sliced fresh red plums)
Sift flour and baking powder onto a large board or clean countertop. Make a hollow in the middle. Crack eggs into hollow, add 3/4 cup sugar and stir. Scatter dots of butter over flour and knead all ingredients together until dough is smooth and soft. Refrigerate for 30 minutes.
Wash and pit plums, slitting them in half so that they lay flat so that they lay flat but still connected (if damson), or slicing them (if regular red plums).
Roll dough out onto greased jellyroll pan. Cover with overlapping rows of plums. Sprinkle with 1/2 cup of sugar and bake at 350 for 30 minutes. Remove from oven and sprinkle with remaining 1/2 cup of sugar. Serve with unsweetened whipped cream.
And coffee, of course!
As I read the poem, it sounded to me like something I might hear from Danny Kaye.
I can see that you're wife has you well trained in the kitchen!
L.L., everything Craver does becomes the model for me. : ) He's my hero.
Craver, "two and two are four, four and four are eight... inch worm, inch worm, measuring the marigolds..."
Eve, I hope I haven't given you the impression that I bake this stuff? My wife does! (In fact, she just finished a beautiful Swetschgen Kuchen to take to our Sunday school class on Easter. I'll post some pictures of it later next week.
On the other hand, I always clean up. That's our agreement. Whenever she cooks, I clean.