(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
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:
100 g coconut flour
50 g flaxseed flour
50 g pumpkin seeds
20 g sesame seeds
30 g dried currants (only because I had some leftover that needed to be used)
2 tblsp of the best cocoa powder money can buy (I use Aduna’s)
1 heaped tsp cinnamon (Ceylon/Sri Lanka – not cassia)
1 tblsp chili flakes
1 tsp salt
A healthy dose of freshly ground black pepper
A heaped tblsp baking powder
Mix all of the above together
2 eggs and 2 egg whites – whisked
2 tblsp coconot oil
3 heaped tblsp almond butter
Mix together, then add to the dry ingredients, mix well and add water till you have a thick porridge.
Put in two small to medium-sized, greased baking tins and bake at 170 C for 30 minutes.
Photos from a guided tour of what Norman Forster called “the mother of all modern airports”.
I am starting to host regular meetings for women with refugee background for exchange of experience and advice, for stress counselling, for networking and empowering, for getting together and organising mutual help and support, understanding letters from authorities, accompaniment to medical appointments, going for walks, visiting exhibitions – the wishes and needs of the members of the group will set the agenda. I will provide the space and the coffee, and sometimes a cake or lunch, for the meetings which will take place in my home in Kreuzberg/Mitte (within walking distance from Spittelmarkt and Kochstraße U-Bahn stations as well as bus M29 and 248 (the latter stops almost at the door), and for a large part be conducted in English. Spoken English is therefore a big advantage but not an absolute requirement.
If you are interested in joining, then please join this Facebook group: https://www.facebook.com/groups/302539376812965/.
At the moment, there are more non-refugee members in the group (for want of a better term I currently call them resource persons) ready to help if and when needed, than there are women with refugee background. This could mean that the interest is not there, but from what I hear, this is hard to believe. Therefore, if you do not want to register in the facebook group, please e-mail me a line or two about yourself and I will include you in a separate e-mail or whatsapp mailing list.
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.
This is less oily than a lot of other homemade creams and lotions:
50 ml (one half dl) grated beeswax
50 ml (one half dl) carrier oil (I prefer argan, sweet almond, apricot, avocado or jojoba)
50 ml (one half dl) shea butter
50 ml (one half dl) coconut oil
2 dl distilled water
1 tsp vitamin E oil
10 drops frankincense oil
10 drops cedarwood oil
10 drops clary sage essential oil
Heat carrier oil and beeswax slowly in a bowl placed over a pot of gently boiling water till the beeswax has just melted. Add shea butter and moments later coconut oil and melt. Remove from heat.
When cooled some, but still soft, whisk while adding the distilled water little by little. Keep whisking till light and fluffy. This can take a while.
Add essential oils and stir in.
Keep in small, clean jars and refrigerate what will not be used within 2-3 weeks.