this and that ... and a few more things

first of all i want to thank you for your overwhelming support.
i honestly don't know what to say.

healthwise i've had some very troubled times lately which i announced on this foodblog to a great extent. it almost seems that this is not a foodblog anymore, this might be a chronic ailment blog now! what a shame, don't you think?! no, i don't want that. i need to turn things around again and this little hiatus has to stop.

now.
like, right now.

because i feel so much stronger! i am getting in shape, i can feel that my body is changing because of my much healthier lifestyle and a very balanced nutrition. i have the feeling that a healthier body might even give me the strength to overcome bad times more easily. i don't want to be weak when i have to face bad times again! and not-so-funny-times are straight ahead: i will start with medication in a few days. i basically had to make the decision to either go ahead with orthodox medicine or rely on alternatives. and while i am not opposed to complementary treatment in general i don't believe in an esoteric approach at all. so i decided that i will be on meds for the rest of my life.

the.
rest.
of.
my.
life.

sounds so ultimate, doesn't it?
i have to admit that i am scared.
like, really really scared.

but actually, it is not so bad ...

... because, uhm ♥ love is in the air ♥ frankly, that's the other reason why i did not blog that much in recent weeks. i did not expect this at all - honestly, i was expecting quite the opposite because i tend to shut down in troubled times ... but this guy, oh, this gorgeous guy ... with his split-second timing! he managed to catch me off guard and just stole my heart - and now we're two enamoured geeks, how cool is that?! and we cook and eat together ... he seems to be a little concerned about my deserted foodblog too, because the other day as we stood by the stove he asked why i was not taking any pictures of the things we cook together ... aaawww, need i say more? i am one very happy gal!


one happy gal that can offer you another austrian dish today:

marillenknödel (apricot dumplings)

cook and peel 200 g of potatoes. though i am not particularly messy in the kitchen i always need a lot of space for making the dough. so i place my potatoes on the clean kitchen counter when they are cool enough to handle and i thoroughly squish them while they are still warm. use a fork or a potatoe masher, either would work. add a pinch of salt. hollow out a little hole in the middle of your pile of potatoes and crack one egg into it. it really depends on your potatoes how much flour you need, for my dough i added a little more than 100 g of flour. now knead the mixture well until it is compact and smooth. it should not be too moist!


slice open 4 apricots and remove the pit. my mom always slices them almost half open and replaces the pit with a sugar cube. since my apricots are really ripe and sweet i did not do that.


in the meantime bring a pot of water to a boil.

now roll out your dough a little and cut it into 4 pieces. flatten one piece with your hand. now hold this fairly round thingy in your hand and place one apricot you prepared earlier in the center. press the dough around the fruit to seal the edges together. make sure there are no leaks!



repeat with the other three pieces of dough. now place your dumplings in the water and let simmer for about 10 - 15 minutes. check back often, when your dumplings rise to the top they are done.

melt a knob of butter in a pan. stir in 8 tablespoons of breadcrumbs and one tablespoon of sugar. roast the crumbs until they turn brown. again, my mum makes them much sweeter and adds like 4 times as much sugar (which, honestly, every austrian chef would do. but i want to stay away from too much calories, so i cut out white sugar whenever i can).

when your dumplings are done, place them in the pan and turn them a little to coat them in the crumbs.


garnish your dumplings with a tablespoon or two of the roasted breadcrumbs.
by the way, you can also use plumbs or other stone fruits for that recipe.