@elikp_william

I have the whole series as eBooks, got them in a bundle deal without DRM 🙂

The first book I have as physical copy.

I am 1/4 into the 3rd book. Probably continue reading on my next trip.

@elikp_william

I enjoyed it 🙂
Read while travelling on a train for 8 hours. Got through the book in 4 hours 👍

@carbonwoman

Ich kenne da jetzt niemanden in der altersklasse aber vielleicht kannst du mit deiner Tocher ja mal auf eine Anime und Manga Messe gehen 🙂

Ich hab von https://www.dokomi.de in Düsseldorf gehört und auf https://www.messen.de/de/1563/branche/anime-und-manga gibt es ne ganze liste.

Vielleicht ist da was passendes für euch dabei 🙂

@jerry

Here is a Gingerbread Recipe: (Sorry Cookie Recipes are out of stock)

1500g Flour
125g Cocoa powder
250g Currant (dried fruit)
200g ground Nuts, e.g. hazelnuts, walnuts

750g Honey
400g Sugar
200g Butter
3 Eggs
1 Tablespoon Alcohol e.g. Limoncello, Rum, Kirschwasser

Raising Agents:
10g Hartshorn Salt
20g Potash

Spices
20g cinnamon
each 10g ground to powder:
Ginger,
Coriander,
Cloves,
Mace,
Nutmeg,
Allspice,
Cardamom

- Mix flour, cocoa, ground nuts, currants and spices.

- Slowly warm butter, honey and sugar. When melted, allow to cool slightly and then stir in the eggs and alcohol.

- Gradually stir in / knead the flour mixture and raising agents into the honey
mixture.

- When the dough is well kneaded, squeeze the dough well into the bowl and cover with a cloth and leave to proof in a cool environment between 8 days and 4 weeks. The longer the dough can proof the better the gingerbread.

- After the dough proofed enough, roll out the dough with a rolling pin to a thickness
of about 5-7mm. Then cut out the rolled dough with cookie cutters.

- Then bake the gingerbread for about 20 minutes on low heat (1 60 ° C).

Glaze
- Juice and peel of lemon
- powdered sugar

- Mix lemon juice and powdered sugar until a thick mixture is obtained.

- Then coat the finished gingerbread with the mixture and let it dry.