torn pancakes with homemade apple sauce and vanilla ice cream

Welcome to the dark months. We switched to winter time on Sunday, so it’s now officially dark out at around 5 in the afternoon. I didn’t even notice the time change until late in the afternoon when I saw that my phone and Rok’s watch were showing different times. I love going back to winter time because for a few days it always feels like we can sleep for an extra hour. But, sadly, we got up really early on Sunday  so an hour made no difference. The last time I got up before 6AM was when I went to San Francisco and had a super early flight, and prior to that it was only for school. So it’s been a while and I felt like a zombie walking around.  Why did we wake so early? Well, I had to go to St. Veit in Austria, which is a good hour drive away, where I took part in a defensive / advanced driving course. I got my driver’s license almost two years ago on 12/12/12 (lovely date, huh?), but in order to get it renewed and changed from being a “new” driver to a regular one, I had to take that course. Rok and I decided to turn the day into a family event, so he went with me, which really helped me as well as I was less nervous with him by my side. But as scary as all the fake snow simulations and road obstacles look, they’re really not that difficult to handle and I actually had a great time.

torn pancakes with homemade apple sauce and vanilla ice cream

Having a normal license that lasts till I’m 70 feels pretty darn good. As far as winter time goes, I am still adjusting to the fact that it gets dark so early now, at least in terms of blogging. My schedule is completely different than it was a few months ago. During the summer, doing anything in the kitchen before 5-6 in the afternoon is completely pointless, but now I have to be done by then (if I want to get a decent picture). But apart from that, no complaints so far, haha. Rok and I often go out for coffee or tea after he finishes work and we like to sit outside. It’s gotten down to 3 degrees C this week so by the time we’re done with coffee we’re both really cold and I love to just come home and wrap myself in a blanket. It reminds me of when I was little and we played out for hours, then I came home all freezing, took a hot shower and watched shows on the couch. And when I looked out the window, all I saw were yellow squares all over the neighborhood, the lights in the windows people had to turn on early. And you know what goes hand in hand with the charms of fall and winter? Comfort food, like this torn pancake I will never get tired off.

CONTINUE TO THE RECIPE…

Walnut mushroom cookies

October 24, 2014

chocolate walnut mushroom cookies

Do you like mushrooms? I think they’re one of those foods that people either adore or hate, and there’s very little grey area left. That’s probably where I fit. I’ve never been a big fan. My mom loved mushrooms and never cooked much with them because of me I guess. When I cook with them, I chop them finely, and hide the texture but keep the flavor. It’s exactly that, the flavor, that I like and if I ever stumble upon big mushroom chunks in a dish, I leave those on the plate. It’d kind of embarrassing but I can’t help myself. But people love mushrooms where I live. Going to the woods and coming out with a basket full of them is a favorite pastime for some. I love to go to the woods too actually, just without a basket.

chocolate walnut mushroom cookies and log cookies

Anyway, I’m not giving you a mushroom recipe today, just mushroom-shaped cookies. Isn’t that much better? I’ve always loved these. They’re a constant at family parties or similar gatherings, and they’re what I look for when I see a cookie platter. They’re chocolaty, crunchy and have a moist nutty center. And they’re cute. I don’t normally describe food as being cute, but these really are adorable. They remind of the forest, its quietness, the beautiful trees  and the cool air.

CONTINUE TO THE RECIPE…

hokkaido squash carrot potato gratin

Things have been quiet around here and I apologize for that. This week was filled with errands and most of my focus was on Peggy (the cat). She’s lost some weight which is never good for an animal and I’ve been working with the vet to figure out what the cause of all of this is. She seems happy, but I am one worried mama bear and if something isn’t right I find it hard to focus on anything else. We have another check up scheduled on Tuesday, so fingers crossed it goes well.

hokkaido squash carrot potato gratin - Mitzy At Home

Back to the kitchen now. I bought the squash over a week ago and kept postponing “gratin day” until Friday. I’m not really proud it took me that long, but making gratin takes more time than making some pasta or a pizza. It was a great way to start the weekend though.  I think I kept postponing it because as much as I love squash and pumpkins they’re hard to cut. Well worth it in the end, but prepping takes some time (and knife skills) . So on some days I just wasn’t feeling it. And I don’t want to discourage anyone from cooking with squash, because that’s one tasty vegetable, I’m just sharing my thoughts here. My love for squash is fairly new though. I didn’t grow up eating it. My mom, although a great cook, was very traditional with what she made so the first time I had squash was in secondary school. And the first thing I made was a roasted butternut squash and sweet potato soup. “Can I make soup with this?” That’s usually my first thought when cooking with veggies. And I think soups are easy. If you can make soup, you can eventually make anything.

CONTINUE TO THE RECIPE…

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