Tempelhofer Feld (Berlin’s greatest playground for young and old). The photogenic child was a random encounter, and yes, I did get permission from the parents to take the photos and to place them here. I am about to take my portrait photography a little beyond animal portraits and perhaps human children portaits would be a good place to start.
Passed by this hindu temple which has apparently been under construction on and off for decades. If and when it is ever completed, it will be the second-larges hindu temple in Europe.
I decided to familiarise myself with Tiergarten, a.k.a. “Berlin’s green lung”. Although it is always close, no matter where in inner Berlin you are, I have never made much of an effort to get to know it. I guess I thought it would be too cultivated-park like. However, with government’s 15 km rule, and my own rule about using public transport as little as possible, this is no time to be picky.
The route on komoot: https://www.komoot.com/tour/305134669.
Tiergarten does seem very kempt in places but there are other areas where nature seems to have more of a chance. There is also a large area with many rhododendron, some streams and lakes, and wildlife (although unfortunately, I did not see any of the famous beavers).
Also many statues and memorials, some very well-known, some less so.
Not at all a bad place to have within walking distance in times like these. I expect it is crowded during weekends, though.
First a couple of photos on the way there, in Niederkirchnerstraße: A statue outside the southern end of the ministry of finance. I can’t find any details of it, and I am even quite sure it has not been there long. I seem to remember seeing it somewhere else before.
The remnants of the Berlin Wall outside the Topography of Terror, and the statue of Karl-August Fürst von Hardenberg outside the Berlin state parliament (Abgeordnetenhaus).
In Tiergarten just a few of the many statues and memorials. First the Haydn-Mozart-Beethoven memorial, then two photos of Siegessäule, one of some of the eight bronze animals at Floraplatz. Photo number five I am not sure of, and photo number six is the memorial for Karl Liebknecht.
…… in weather that would normally keep you indoors all day (it started to snow about half way), make the best of it, and bring your newest (and last – I swear) favourite lens (an 18-35mm) along on its first walk.
For two people, or for one, preserving half the portion for the next day, to reheat, perhaps panfried into a small, thick pancake, the day after, topped with the rest of the compote, cold or reheated.
For the porridge:
3 dl coconut drink (the kind that comes in 1 l cartons, which you would use instead of milk, for example in your coffee – not the thick stuff that comes in tins)
125 g millet (could also be oats, amaranth, or quinoa, or a mixture). Here I have used a mixture of amaranth, millet and oats
1 tsp vanilla paste
1 small tsp cinnamon powder
1 heaped tsp cocoa powder (optional)
A tiny pinch of salt
For the compote:
200 g fruit and/or berries, fresh or frozen, here a mixure of blueberries and blackberries
Sugar, e.g. coconut flower sugar, to taste
To be stirred into the porridge just before serving:
2 tblsp desiccated coconut or coconut flakes
Heat up coconut drink, millet/all grains, vanilla extract, cinnamon and salt (and cocoa powder if using), and let simmer, stirring frequently, for 15 to 20 minutes.
Gently heat the fruit/berries and sugar to a compote.
Stir the desiccated or flaked coconut into the millet and serve topped by the compote.
I also like to top with a dollop of goat yoghurt, but that’s perhaps just me.
600 g cooked chickpeas, with some of the cooking liquid preserved
1 tin tomatoes
125 g dates (after stones removed), chopped
2 tblsp olive oil
3 red onions, peeled and sliced
1 whole head of garlic, peeled and finely chopped
1 tblsp ginger, finely grated
2 tblsp tomato concentrate
1 bunch coriander, separated into stalks and leaves
1 tblsp cumin, roasted and ground
1 tblsp coriander, roasted and ground
1 heaped tsp ground turmeric
Chili in whichever way, shape or form you have available.
1 cinnamon stick
grated zest and juice of 1 lemon, organic or at least unwaxed
5ü g flaked almonds, toasted
Heat the oil and sauté onions, garlic, and ginger.
Add ground coriander and cumin. Sauté.
Add tomato concentrate. Sauté.
Add chickpeas, tomatoes, dates, coriander stalks, spices and lemon zest and bring to a simmer. Season with salt and freshly ground black pepper. Cook for about half an hour or more, adding water if the sauce becomes too thick.
Add lemon juice and almonds, stir, check for seasoning, and garnish with coriander leaves to serve.
