The smell of coffee reminds me of cosy Sunday winter afternoons in my childhood. The delicious smell of coffee all over the apartment. We would sit down with a board or card game. My parents with a …
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Happy Halloween.
I only celebrated Halloween once in my life, during my high school exchange year in Canada. I carved pumpkins, dressed up (as a cow, for the records) and went trick or treating with a couple of friends. Almost every house in the small Canadian town I was living in was participating. Many, many kids and …
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Last weekend I returned from a few more weeks of travel with beautiful Indian summer weather in Canada. On Saturday, I arrived back in Switzerland, a little past the first snow of the season (in the higher areas above 800 m). Beautiful weather on …
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Equinox. From tomorrow onwards night will overpower day again, at least here on the Northern hemisphere. That is the end to long summer evenings and the beginning of colder months. I am looking forward to …
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Hello. I can’t believe it, but it has been a long time since the last post. I hope you had a great time while I was gone. I have quite a number of posts in the pipeline, but never had the time to finish them during the summer months. The reason? …
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The first time I saw macarons in Zurich I did not even bother to look at them properly. They looked so colorful and cute, but as a white chocolate lover my eyes were all fixed at the truffles selection at Zurich’s Sprüngli. I kept ignoring their macarons, the Luxemburgerli, for quite a while. But this time is far in the past – I have really ….
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Scottish Shortbread – They are one of my favorite biscuits with their sandy texture. So far I always went for the store bought version (the red package with the kilt, basically the only one available here in Switzerland).
But I had to learn that shortbread is …
Recently a Canadian friend visited. It was her first time in mainland Europe. We took our role as hosts seriously and made sure she got the most out of here time in central Europe, both visually and taste-wise.
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Risotto. This creamy Italian rice dish is typically served as a starter (as is pasta) or in some cases as a side to the main course. There are countless versions of risotto: plain, only cooked with broth and sage or saffron, but also variations with …
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According to the Böögg the Swiss summer is going to be a cold and wet one.
The Böögg is to Zurich what is to Punxutawney. Kind of at least …
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