IN PROGRESS

From Lietzensee to Breitscheidplatz.

If the selection seems odd or random – it isn’t :-). Most (but not all) the photos are for an assignment in a street photography course with Volkshochschule. In terms of quality, that is always a bit of a lottery, but Johannes Rigal is a super teacher. He knows both his stuff and teaching and has exactly the right personality for this type of course. I thoroughly enjoyed the walk and am looking forward to the next one. The weather also helped, of course 🙂 providing a welcome opportunity to experiment with shadows.

In the meantime, I shall have to decide on ten to fifteen photos to submit to be reviewed in class in a week’s time. I feel some diptychs and triptychs coming on :-).

But first, the setting moon as seen from my home that morning (yes, I need a longer lense) :

I took the U-Bahn to Rehberge, walked down Otawistraße, crossed Afrikanische Straße, entered the park right there (there is also a bus stop and a public toilet. To the right just after entering the park, there is a lake called Möwensee which is where I started.

Another park I definitely want to go back to, not only to try to get some better bird photos but also to further observe the two racoons which, when I was there, were just about to wake up from their sleep in a dead tree in the middle of Möwensee. Also, I saw evidence that there are beavers there too.

Another hobby photographer I met said there are often kingfishers around the lake. Another “trophy” I have not yet managed to photograph.

These three rocks are called Weddinger Stonehenge. Even in Googlemaps. True story:

I would difinitely like another chance at a photo of that goshawk:

Shiitake Mushroom Pasta (Vegan, No Cashews or Coconut!)

Author: Lori Rasmussen, My Quiet Kitchen

IN PROGRESS

• 226 g dry pasta of choice
• 300 ml water
• 35 g raw sunflower seeds – see Notes
• 5 cloves garlic, peeled – mince 4 cloves and leave one whole
• 1 teaspoon fine sea salt
• 2 teaspoons arrowroot or corn starch
• 2 Tablespoons vegan butter
• 2 teaspoons olive oil
• 2 large shallots, chopped
• 284 g shiitake mushrooms, stems removed, sliced
• 1 teaspoon soy sauce – or tamari
• 120 ml dry white wine – a crisp and tart variety like Sauvignon Blanc
• black pepper, to taste
• squeeze of lemon juice

Cook Mode

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Instructions 

• Cook the pasta in salted water according to package directions, then drain.
• In a high-speed blender combine the water, sunflower seeds, 1 whole clove of garlic, and salt. Blend on high until completely smooth. Add the starch, and blend for another 30 to 45 seconds. Set aside.
• Preheat a large saute pan over medium heat. Add the butter and olive oil, and swirl the pan to coat. Cook the shallots and shiitake mushrooms for about 5 minutes or until softened. Add the garlic and soy sauce, and cook for a few more minutes or until the mushrooms are tender and no longer sizzling. Add the wine and bring to a simmer. Cook for several minutes or until the wine has reduced by about half.
• Pour the blended sunflower cream sauce into the pan, and season with black pepper. Cook for 3 to 4 minutes or until thickened and creamy. Add a squeeze of lemon juice, stir well, and taste for seasoning. Add more lemon, salt, and pepper as desired. If the sauce becomes too thick, add a splash of water.
• Toss the cooked pasta in the shiitake cream sauce and serve hot.

Notes

Blender: If not using a high-speed blender, you may want to soak the seeds in hot water for 1-2 hours before blending. You can also use a nut milk bag to strain the sauce before adding to the pan.

Subs and Variations

• Gluten-free: Use your favorite gluten-free pasta and certified GF tamari instead of soy sauce.
• Sunflower seeds: If you’re fine with nuts, feel free to use ⅓ cup cashews instead of the seeds, and omit the starch.
• With greens: Add your favorite greens while sauteing the mushrooms – try spinach, kale, or small broccoli florets. 
• Make it an entree: For extra protein and to make the dish more filling, add cooked white beans or lentils, seitan, or baked tofu. 

Store leftover pasta in an airtight container in the refrigerator for up to 4 days. Freezing is not recommended. 

IN PROGRESS

23 March this photo tour with Go2Know.

IN PROGRESS

An InterNations activity.

Der Tagesspiegel calls him “Berlin’s Wildlife God”, and he draws a crowd, even when it is bitterly cold like today, with his boundless knowledge and cheerful enthusiasm. Brimming over with information he wants to convey and always worth listening to.

Only negative: the usual club of moronic, incessant yackers who can’t even keep their mouths shut while the guide speaks. Unfortunately, they are everywhere.

We saw many birds (for this time of year) but due to bad light conditions (and the cold) I did not get any even half-way decent photos. However, I now know where there is a hawk’s nest (we observed a male hawk flying too and fro, renovating it), and will definitely go back when conditions are more favourable.

S-Bf Grünau – Tuschkastensiedlung – Preußensiedlung – Altglienicke – Trudelturm – Landschaftspark und ehemal. Flugfeld Johannisthal – Fernsehstudios – S-Bf Adlershof

Led by Eckehard Heiber.

Unfortunately, I had to leave the walk early.

For the first time this winter, the problems I had last winter tolerating the cold returned. My face and bones hurt, and I felt like my bone marrow was freezing over and that I was falling asleep every time we stood still.

And it was not even that cold – only around zero C, but Yasmin, who had to leave the walk for the same reason, drew my attention to the weather stats (which I have never particularly noticed before), and they said “RealFeel” -7C and, perhaps more importantly, humidity 97%. According to Yasmin, that is very high and most likely what got the better of us.

You live and learn. I thought I was turning into an obligate hibernator, but back home, at my preferred indoor temperature of around +19C, I have no urge to go to sleep at all. It is all very strange.

I had been looking forward to seeing the former airfield at Johannisthal again, but that will have to wait.

I guess I should check the humidity tomorrow before venturing out on the bird-watching walk with “Berlin’s wildlife god”, Derk Ehlert, pre pandemic an annual event normally not to be missed. How annoying to have to take things like that into consideration.

I have to mention once again the usual club of incessant yackers who can’t even keep their mouths shut while the guide speaks. I find that both rude and annoying and it always reminds me that perhaps I would be better off doing my own research and just walking by myself.

Anyway, since not only standing still, but also taking my gloves off for any purpose or reason seemed counter-intuitive, I did not take many photos.

IN PROGRESS

• 2 large red onions, halved and very finely sliced
• 100 g chickpea flour, aka gram flour
• ½ tsp baking powder
• ½ tsp turmeric
• 1 tsp ground cumin
• Pinch salt, to taste
• 1 tsp garlic powder (which I never have available, so I will use either black fermented garlic or one fresh, crushed garlic clove)
• ½ tsp chili powder
• 90 ml water
• Oil for frying, enough to fry tablespoon-size bhajis

• Mix all the dry ingredients well
• Add water and mix to a thick batter
• Add the onion mixture and mix well till all the onion slices are coated by the batter
• Heat the oil on medium heat in a pan big enough to fry three or four bhajis at a time, turning them till they are crispy and browned. This should take a couple of minutes.

Serve with your favourite chutney and/or raita