spinning around's photostream  

Baking in a village/community oven was a common feature of rural Suebian life until after the...

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Uploaded on Mar 3, 2012

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The sticks are cut and shortened and fitted in a device where they can be bound easily.

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Uploaded on Mar 3, 2012

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Like here. This is called 'Grähla macha' in Suebian- making bundles of wood.

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Uploaded on Mar 3, 2012

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Three Grähla. For one baking day, you need appr. 6 Grähla plus a bit of thick wood. We made 24 Grähla...

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Uploaded on Mar 3, 2012

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Things to do on the first day of spring: 1. Wear your favourite spring dress. 2. Abandon...

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Uploaded on Mar 3, 2012

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I'm extremely lucky to be friends with some great dyers who like to spoil me with gifts of yarn. The...

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Uploaded on Feb 28, 2012

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My father made this picture around 1968, it's me and my mum. My mum died a year ago. Although she...

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Uploaded on Feb 17, 2012

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The snow has melted and our garden is a swamp, it's pretty wet anyway but there are compensations: we...

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Uploaded on Feb 17, 2012

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Nothing says 'I love you' in February than a daily glass full of fresh orange juice.

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Uploaded on Feb 17, 2012

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The kids learn to make do with what little snow they get this winter.

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Uploaded on Feb 14, 2012

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I made veg soup for lunch but had no bread. I didn't feel like going to the bakery and I forgot to set...

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Uploaded on Feb 13, 2012

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This room is our pantry/wine cellar in the basement. It can take up to ten weeks to get all the...

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Uploaded on Feb 13, 2012

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This is sauerkraut after 3 or 4 weeks of fermentation. It's crunchy and very tasty. There's a German...

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Uploaded on Feb 13, 2012

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I put it in my sauerkraut crock, which I sterilize beforehand by pouring boiling water over it. I lay...

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Uploaded on Feb 13, 2012

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It looks like this. I take my meat pounder and and press and beat it until the juice comes out

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Uploaded on Feb 13, 2012

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So I take off the outer leaves of the cabbage heads and core and shred the rest. Sometimes I keep a bit for making krautsalat.

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Uploaded on Feb 13, 2012

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I buy my cabbage on the farmer's market, there is a Demeter booth (=bio-dynamic, what's that called in...

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Uploaded on Feb 13, 2012

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I defrosted some of the last cherries I harvested in summer to make Kirschstreusel. We love cakes on a Sunday afternoon.

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Uploaded on Jan 15, 2012

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