yes, my little dumplings, I am still alive and cooking
(Can't sleep, may as well blog)
Soo... just in case you've been wondering where I've been hiding, after talking like a pirate all day Tuesday, I spent Wednesday and Thursday coming down with a wonderful head cold that kept threatening to turn into something worse. But by Friday the sniffles were forgotten when I met up with part-time expat Ginnie in Hannover. We spent the day talking (as usual), exploring a new cafe and restaurant and taking care of various errands - some important and some just for fun. I enjoyed playing simultaneous interpreter and I think we managed to confuse quite a few people, which is always interesting. Ginnie helped me get through the day by lending me some of her boundless energy and enthusiasm for life and I didn't crash until I got home and realized how tired I was.
Not to tired to venture out to IKEA yesterday, though! Ever notice how all IKEAs seem to be about a million miles away from where you live? That's going to change soon, because come mid-October we're getting a brand spanking new store about a 20 minute drive away. This is a Good Thing since it looks like I'll be getting a new kitchen in the next couple of months, and we wanted to see what the Swedish guys had to offer. I wasn't all that enthused with what I saw, but we're still in the planning stages. Once we got going checking out all the stuff, there was no stopping us. Not even an announcement that Pippi Longstocking was visiting the store Saturday and Saturday only could tear us away from arguing about cupboard doors and stainless steel sinks.
We also resisted the world-famous 1 EUR hotdogs because I had planned something special for dinner - Zwetschgenknödel - plum dumplings. Yep, there are those plums again. Still got a million of 'em, but this recipe used up a quite a few.
Plum dumplings are really popular in southern Germany, Austria and Hungary and I grew up eating them every summer because they're one of my Austrian dad's favourite dishes.
To make the dumplings you start with a potato dough made from cooked, grated potatoes, eggs, salt and flour. Here's one recipe and there are many more about the web if you're interested.
The plum pit is replaced with a sugar cube and the plums are wrapped in the dough and placed in boiling water for about 10 minutes and then removed to drain a bit.
The cooked dumplings are then rolled in breadcrumbs that have first been browned in butter in a frying pan.
Here you can see what the dumplings look like inside when they're all done. They're delicious just as they are, but can also be served with a plum compote or sprinkled with cinnamon sugar if desired.
And they're VERY filling. We each managed about three or four at dinner and will be feasting on the leftovers for breakfast.