I used 1 whole grapefruit in the cake juice plus peel of 2 more for the syrup. No sugar in the syrup, just honey and juice/peel. Very. Nice! I even ate some. Just made another one just like it with blood oranges. It’s late for photos now so maybe tomorrow.
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(--> Back in Athens - Goat's/Sheep's Yoghurt every day ... [Fleeced Taxpayer :@)) :@)) ])
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The reason Austrians make extra button dumplings on purpose is so that they could turn the leftovers into this the next day:
Dumpling making tools and where I got each one. For this batch I used one bought in Hungary. It has a slightly different design. The holes are not perfectly round and there’s also something on the underside, I think to aid the dripping of the batter. The German and Austrian ones don’t have it. The Hungarian is a lot harder to clean because of those extra bits.
One year ago in the middle of Baja Sur… Giant cactuses and other plants endemic to Baja Sur. IIRC what the guide told us, only giant cactuses like these grow in Baja.
I found our parked vehicle from where we stood in photo above, only because I knew where to look. Otherwise I could never have found it. It’s quite some distance away.
I’ve tried, but it doesn’t seem fair because they don’t realize it’s a race with prizes and stuff - sometimes they start out OK, but you just know eventually one of them is going to start flying in a different direction, and for the 354th time in a row we have to reload the starter’s pistol and line them up again.
That one day in May when Veronica won fair and square, with no one off course or caught in a ventilation updraft - that was really nice. I’m still proud of her. Proud of the whole gang, really.
The recipe calls for infusing saffron into small bit of warm water and then adding it to the small onion you sauté. Then, that gets added to the lamb along with a small bit of other spices. The onions def pick up the flavor. Once it’s all mixed and I added lemon juice it all just marries. The onions def keeps the lamb tender. Also the meatballs get a egg/flour dip and then light breadcrumb coat before pan frying.
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(--> Back in Athens - Goat's/Sheep's Yoghurt every day ... [Fleeced Taxpayer :@)) :@)) ])
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Stuff pita/flatbread with the balls, too! Some sort of pickle alongside would be good.
sure!
