This, just as I consider undertaking another (bigger, more research) book, is both comforting and terrifying. I can always count on you to keep it real, and I thank you for that. x
Thanks for this lovely recipe -- excited to try it! And congrats on making it through to the stage of seeing your book take shape.
Also want to suggest a lovely read (which you may already know about): Wintering, by Katherine May. I was going through a rough time this past winter and found this a bracing approach to the struggle. Maybe pick it up next year when you're back in that dark season? https://www.penguinrandomhouse.com/books/634027/wintering-by-katherine-may/
I feel exactly the same way about winter in the Midwest. I've learned coping mechanisms and have been proactive about planning outings and self care that will help, but the last few weeks of winter are just... Hard. Don't even get me started about when it gets warmer and everyone gets that moment of spring euphoria and then it GOES BACK TO BEING SECOND WINTER. That's when the real seasonal affective disorder kicks in! Can't wait to see the book and glad it's coming together!
I also live in the Midwest. Second Winter is the WORST. (And it still feels like winter here, today, May 1.) I have hopes for spring-like weather later this week! Thanks for the recipe, Luisa, it sounds wonderful. I am tempted to make it with the bacon despite having a vegetarian in my house. He can fend for himself!
Even though I know I cannot complain for Italian winters, this year it felt long and heavy, probably due also to the endless colds Livia brought home from nursery school. So I perfectly recognise that sense of renewed hope Spring brought.
And I’m getting nostalgic for those bittersweet feelings you have when working on a book: I would love to start anew with a cookbook 😅
Those nursery germs are something else! And this school year was off the charts, I think the pandemic masking/distancing for so long had something to do with it too.
I have been looking forward to your new book for some time now. And with regard to weather, here in Massachusetts we had a mild winter which lifts the spirits just a bit but the dark of dead-of-winter is still not a friend. Asparagus are now at the farm stands and we have only more wonderful veg. to look forward to. May the longer,lighter days encourage you to keep engaged in book progress. Cheers
Dear Luisa, I adore you and your writing. I am excited for you and your new cookbook that feels more manageable and that the end may be in sight! Thank you for sharing the recipe, and thank you for the vegetarian suggestion. I bake the cabbage roll from Classic German Baking usually twice a month, leaving out the bacon and adding 4oz of feta instead. I am excited to try another recipe with a vegetarian twist!
I’m just home from a ten-day visit to Wiesbaden to celebrate my birthday with my twin brother, who lives there with his wife and young daughter. This recipe arrived in my inbox while I was there and it killed me not to make it: my sister-in-law can’t eat dairy! But as soon as I can get myself out the door today (jet lag!) I’m heading to the store for buttermilk and potatoes. And then, if I have any energy left, I’ll pick some rhubarb for a Kuchen. I spent most of my time in Wiesbaden doing laps around the farmer’s market and the grocery stores, (and in the Kurpark!). Joy! Luisa, I don’t comment on blogs usually, but I want you to know that your writing and recipes have inspired me deeply. I read Classic German Baking like it’s some kind of magical spiritual text in which I discover some new, essential truth every time I open it! 😆 I absolutely cannot wait for your new book. Thank you, thank you, thank you…
Your comment literally brought tears to my eyes! Thank you so much, this is so deeply touching and keeps me afloat as I slog through the remaining recipes! Thank you for sharing xoxo
Well, I’m only sorry I didn’t start singing your praises to you personally years ago, when I first discovered your blog. I know I’m not the only one who feels so grateful for what and how you share with the world. Your baking book truly is magical to me. Every recipe sparks curiosity and craving, in varying ratios. I do have a significant amount of German ancestry so it almost feels like I’m rediscovering something that was dormant. But even if that wasn’t true, those recipes and the way you presented their ‘stories’ and your own experiences with them…it’s what I think all cookbooks should aspire too. Keep going! Writing is the hardest thing in the world to me and I bow down in admiration to both your skill and your voice.
I finally made this this evening and my daughter declared it one of the best things I’ve ever cooked. She ate about 5 servings and said she might want me to make it for her birthday. So huge success, thank you so much.
This, just as I consider undertaking another (bigger, more research) book, is both comforting and terrifying. I can always count on you to keep it real, and I thank you for that. x
Exciting, Sarah!! ❤️
good lord I cannot wait to make this. And to have the book!!
Thanks for this lovely recipe -- excited to try it! And congrats on making it through to the stage of seeing your book take shape.
Also want to suggest a lovely read (which you may already know about): Wintering, by Katherine May. I was going through a rough time this past winter and found this a bracing approach to the struggle. Maybe pick it up next year when you're back in that dark season? https://www.penguinrandomhouse.com/books/634027/wintering-by-katherine-may/
I’ve listened to a couple interviews with the author, who sounds lovely. I’ll definitely put it on the list for winter!
I second Katherine May and "Wintering",,,😊
Sorry for the typos, everyone; I published this post while traveling today and a few things slipped through!
I feel exactly the same way about winter in the Midwest. I've learned coping mechanisms and have been proactive about planning outings and self care that will help, but the last few weeks of winter are just... Hard. Don't even get me started about when it gets warmer and everyone gets that moment of spring euphoria and then it GOES BACK TO BEING SECOND WINTER. That's when the real seasonal affective disorder kicks in! Can't wait to see the book and glad it's coming together!
I also live in the Midwest. Second Winter is the WORST. (And it still feels like winter here, today, May 1.) I have hopes for spring-like weather later this week! Thanks for the recipe, Luisa, it sounds wonderful. I am tempted to make it with the bacon despite having a vegetarian in my house. He can fend for himself!
This is a discontinued email so can be deleted. I am a paid subscriber with my new and present email...really enjoying the presentations...
This dish sounds absolutely wonderful - spring has disappeared again here, so I may well put it on the menu for this weekend!
Yessssss, lmk what you think!
Even though I know I cannot complain for Italian winters, this year it felt long and heavy, probably due also to the endless colds Livia brought home from nursery school. So I perfectly recognise that sense of renewed hope Spring brought.
And I’m getting nostalgic for those bittersweet feelings you have when working on a book: I would love to start anew with a cookbook 😅
Those nursery germs are something else! And this school year was off the charts, I think the pandemic masking/distancing for so long had something to do with it too.
I am German and I learn about German cooking from you 😂 My mother is Canadian so we mostly ate non-German food at home.
I have been looking forward to your new book for some time now. And with regard to weather, here in Massachusetts we had a mild winter which lifts the spirits just a bit but the dark of dead-of-winter is still not a friend. Asparagus are now at the farm stands and we have only more wonderful veg. to look forward to. May the longer,lighter days encourage you to keep engaged in book progress. Cheers
Dear Luisa, I adore you and your writing. I am excited for you and your new cookbook that feels more manageable and that the end may be in sight! Thank you for sharing the recipe, and thank you for the vegetarian suggestion. I bake the cabbage roll from Classic German Baking usually twice a month, leaving out the bacon and adding 4oz of feta instead. I am excited to try another recipe with a vegetarian twist!
-Morgan
What a good solution!
I’m just home from a ten-day visit to Wiesbaden to celebrate my birthday with my twin brother, who lives there with his wife and young daughter. This recipe arrived in my inbox while I was there and it killed me not to make it: my sister-in-law can’t eat dairy! But as soon as I can get myself out the door today (jet lag!) I’m heading to the store for buttermilk and potatoes. And then, if I have any energy left, I’ll pick some rhubarb for a Kuchen. I spent most of my time in Wiesbaden doing laps around the farmer’s market and the grocery stores, (and in the Kurpark!). Joy! Luisa, I don’t comment on blogs usually, but I want you to know that your writing and recipes have inspired me deeply. I read Classic German Baking like it’s some kind of magical spiritual text in which I discover some new, essential truth every time I open it! 😆 I absolutely cannot wait for your new book. Thank you, thank you, thank you…
Your comment literally brought tears to my eyes! Thank you so much, this is so deeply touching and keeps me afloat as I slog through the remaining recipes! Thank you for sharing xoxo
Well, I’m only sorry I didn’t start singing your praises to you personally years ago, when I first discovered your blog. I know I’m not the only one who feels so grateful for what and how you share with the world. Your baking book truly is magical to me. Every recipe sparks curiosity and craving, in varying ratios. I do have a significant amount of German ancestry so it almost feels like I’m rediscovering something that was dormant. But even if that wasn’t true, those recipes and the way you presented their ‘stories’ and your own experiences with them…it’s what I think all cookbooks should aspire too. Keep going! Writing is the hardest thing in the world to me and I bow down in admiration to both your skill and your voice.
I finally made this this evening and my daughter declared it one of the best things I’ve ever cooked. She ate about 5 servings and said she might want me to make it for her birthday. So huge success, thank you so much.