Antique (1680) map of Luxembourg by Frederic de Wit, outer measurements approx. 57 cm x 66 cm, for sale at highest offer.
Colours are brighter than on photo. More photos can be made available on request.
Antique map for sale
Beelitz-Heilstätten October 2018
Gazpacho for many
3 glasses of passata (yes, that is cheating, but unless you are at the height of home-grown tomato season, it will give a better flavour).
9 slices white bread (toast bread) soaked in water
3 medium cucumbers, half peeled, and diced
9 red peppers trimmed and diced
9 garlic cloves
3 large or 6 small red onions
3 dl olive oil
3-6 tblsp sherry vinegar
Chop, blend, and mix it all together. Easily stacked in the fridge, transported and poured from in empty plastic bottles for example from distilled water.
Hoofstock in Tierpark Berlin 2018
Kieztour June 2018
December colours in Tierpark Berlin
St. Peter-Ording September 2017 (in progress)
(Click to enlarge)
Fotoschule des Sehens on tour
Ebb and flow
Playing with my new (first) macro lens
Amazing space. Not to mention the light
This and that and a lighthouse in the mist
Houses on stilts
The birds
Playing with formats
(Thank you for modelling, kind stranger, even though you had no idea)
Playing with Lightroom
And that was it. On the last evening, I made a last-minute decision to sprint to the beach for the sunset, remembered the camera but not the fact that the card was in the PC, and then there was not much to see anyway. So I just took these with my mophone:
Hannover August 2017
A rainy afternoon in Erlebnis Zoo Hannover August 2017:
… and an even rainier morning at Herrenhäuser Gärten:
The legendary Tempelhof Airport
Convertible roast leg of lamb
NOTE: you need to start the day before you want to serve it.
The meat becomes very tender when marinaded and cooked this way.
If there are leftovers, blend the marinade and juices assembled in the pan, dice the meat and add , to make a lamb curry. When reheated the meat becomes even more tender.
A 3-3.5 kg leg of lamb (in Berlin easiest found in Turkish supermarkets or butchers).
2 tsp cumin seeds
1 heaped tblsp coriander seeds
1 heaped tsp black pepper corns
Seeds from 6 cardamom pods
3 cinnamon sticks (Ceylon or Sri Lanka – NOT cassia)
3 dl yoghurt
8-10 garlic cloves
8-10 cm fresh ginger
150 g ground almonds
Juice of 1 lemon
Chili – any way, shape or form, whatever you have in the house, and to taste
2 tsp salt
The day before you want to serve the dish, cut deep slashes in the meat on all sides.
Grind the spices. Blitz the ginger and garlic in a small food processor with a bit of water.
Mix all ingredients together and rub all over the meat and into every cut and cranny. Put in a solid plastic bag suitable for storing food, or a snugly fitting bowl and cover. Refrigerate over night.
Preheat oven to 180 Celcius. Place lamb in a deep baking tray. Add about 1.5 dl water to the bottom of the pan. Bake for 2.5 to 3 hours.