a slightly different and oh so late pink saturday

For a about a year now, I have been getting the Guideposts Magazine-thanks to my mom! I have to admit it is Beverly at How Sweet the Sound that got me really reading it again. So the other day when this issue came in the mail, I quickly looked for the article about Miracle Makeover. So, my entry this week is not pink and holds no inspirational story-just a thanks for getting me to take the time and enjoy a great magazine filled with wonderful stories!

Sunflower time

Wow, Thursday already?  I thought when school started I would have more time, but somehow I am still running at full speed! I guess that is better than being bored, right!!!! This tablescape came to be, because of a trip to my local florist! I saw these flowers and just had to have a bouquet of my own. By the time I got home, I had the idea planted firmly in my head and went straight to work! Thanks to my new friend Kim, I was able to take pictures to post here.

I hope you all get a chance to stop by susan´s at: 

http://betweennapsontheporch.blogspot.com

to check the many pretty tablescapes featured this week.

While gazing at all the tablescapes, I found some more sunflowers! go to:

thecharmofhome.blogspot.com

to enjoy a sunflower breakfast!

Let´s celebrate in style

How is everyone today? Did you all get a chance to stop by Beverly´s Blog " How sweet the sound" She is our gracious host of Pink Saturday-she deserves a glass of pink bubbly, don´t you think?

Schweinsbraten--aka--Roast Pork

Griàs Gōd! means Guten Tag or Good Day in Munich!

There is a saying "When in Rome, do as the romans do"-So while we were in Munich we enjoyed local cuisine at the world famous Hofbräuhaus! Here we met up with my college roommate Doris and her Family.  A few weeks ago I posted some photos of all the yummy things we ate and today I would like to share with you one of the recipes. I bought a cookbook called: "Die echte bayerishce Küche-or Traditional Bavarian Cooking" How cool a cookbook in both languages. Now I can read German so I really did not need to have it also in English, but I discovered quickly the advantages---no more second guessing what cut of meat I need or searching the Internet for what an ingredient could be. If I am not sure about something, I just read the translation and then between the two I am confident I am understanding everything!

A view of the restaurant from the outside. The "Hofbräuhaus-am Platzl", as we know it today was opened on the  22. September 1897

Live entertainment!!!

The Menue!

Schweinsbraten

Roast Pork

The recipe!

Preparation time approx. 30 minute plus about 1 1/2-2 hours to roast

Ingredients:

2 1/4 lbs port roast(shoulder) with rind. Haver your butcher score the pork rind in diagonal crisscrosses

Salt, Pepper, dried Marjoram, Paprika, Cumin(Optional)

2 cups hot water

2 dried bay leaves

3 cloves

1 large onion, peeled and quartered

2 carrots, peeled and coarsely chopped

1-2 garlic cloves

1 small lee, rinsed and coarsely chopped

1-2 parsnips, peeled and coarsely chopped

4 cups meat or vegetable broth

2 cups beer

If necessary, 1 tsp salt mixed with a little cold water

     Rinse the meat quickly under cold running water and pat dry. Rub with spices. Preheat oven to 400°F. Poor the 2 cups of hot water into the roasting pan and lay the pork roast with the scored sided facing down. Add the bay leaves and cloves and braise in the preheated oven for about 30 minutes. Strew the onions, carrots, garlic,leek and parsnips around the roast and pour some of the broth over it. Roast for about 2  1/2 hours basting alternately with beer and hot broth.

     About 20 minutes before the roast is done, raise the temperature to 425-450°F-or use broiler-and turn the roast scored-side up. Brush the rind frequently with the cold salt-water solution; this will make the skin nice and crisp. Strain the pan drippings into a pot, adding more broth if needed, and bring briefly to a boil. Season to taste with salt and pepper.

     Slice the roast and arrange on a platter. Serve the sauce in a gravy boat or in a bowl on the side. The best accompaniment to the Bavarian classic is either bread-or potato dumplings and red cabbage.

cake ballery

Cupcake Cakery

Lots of Cookies!

Lots of cupcakes

Cupcakes, Cupcakes!

Here a cupcake sampler I put together this morning for a friend.  

Vanilla Cupcakes with Pink Frosting----Magnolia´s Bakery 

Chocolate Cupcakes with Pink Frosting---my own devils food recipe

Streusel Cupcakes---Martha Stewars Cupcake Book

Bourbon Banana Nut Cupcakes

Please exuse the blurriness--our camera got wet and this is the best it gives us now. Saving our pennies for a new and better one!!

Happy Foodie Friday Everyone. Please be sure to stop by other participants and see what goodies they are baking or cooking this week

Storefront PInk

Greetings Everyone! How is everyone this rainy Saturday? We are slowly back in "SCHOOL MODE" here in Germany. I can not believe how  fast time has flown this summer. I hope the autumn months go a lot slower...

In the mean time.....i hope you all are enjoying this Pink Saturday brought to you

by Beverly

at

How Sweet the Sound

Oma´s 88th Birthday

August 01 2010---On this day my mother in law turned 88 years old!!! She has a hearing aide, and has now help around the house, but she is still living on her own in her own home. Not bad for being 88. We had a small celebration with her niece and nephew and a good friend. We started the big day by going out for breakfast-yummy-a breakfast buffet with eggs, bacon, fresh rolls, cold cuts and fruit. In the afternoon we then had coffee and cake in her home. I remembered to take these pictures, unfortunately I can not tell you the name of the dishes. I do know they are about 40 years old. She still has the entire set. The cake is a chocolate cake that my husband made for her! The cut flowers that you see by each place setting were grown in Oma´s garden.

Be sure to stop by Between Naps on the Porch and check out all the wonderful tablescapes that are being featured this week!