LisseuseMar 21
Teatime.
Show threadhanktank61Mar 21
@Lisseuse I have to use English, sorry ! But these photos are mean !
Memories of visiting Mom's families in Osnabruck in younger years .
Plus Mom herself an excellent cook , spoiling us 5 kids with delicious cakes, puddings. And good food !
Still inspiring :)
Show threadhanktank61Mar 21
@Lisseuse Avoiding too sweet for reasons these days.
But standard homemade bread is now always German/ Scottish style rye.
Also experimenting now with spicy rye-cakes with no sugar or fat.
Show threadLisseuse

@hanktank61 ah I was too quick.

Well, it seems that you have found something else.

Sugary-chocolaty baked stuff is the one thing I am defenitly addicted to (besides the phone obvs.)

Mar 21 at 6:35pmWeb
Show threadhanktank61Mar 21

@Lisseuse We still like to experiment a bit. Cake and pie are my wife's territory. I picked up breadbaking 5 years ago again. Most rye/wheat/ flour combinations. The Austrian #vinschgauer Favorite ! Scones too .
The Vinschgauer is the bread I always take with me to the museum , twice a week.

#purmerendsmuseum

Show threadLisseuseMar 21

@hanktank61 Sounds delicious! We just brought vind hgauer from south tyrol.

Why do you take them to the museum? Lunch?

(I do not follow too closely so I missed the museum part until now. Which one?)