The Michelberger Hotel Photo Extravaganza

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If you’re a regular over at my Flickr stream, you may have noticed an awful lot of photos of one particular place lately, the Michelberger Hotel. It’s kind of like the Ace Hotel of Berlin, and an incredibly photogenic spot, at least the lobby and the restaurant.

As for their rooms, you be the judge, either by looking through their gallery, or by staying there for a night or two.

If you’re looking for reasonably priced lunch, this is a good place to go. We’ve been going there quite regularly for a while now, meeting up with friends for lunch sometimes. If you’re in the area, pay it a visit, and don’t forget to bring your camera.

Cameras and films involved: Mamiya C33 with Fuji Pro 800Z, Polaroid Spectra with Softone Film, Olympus XA with Kodak Portra 400VC and an Exa 1a with Rollei Retro 100.

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Pizza Weekends

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This has become a regular sight these days. I have no idea why I haven’t started making my own pizza dough earlier, it’s so ridiculously easy. It all started with an innocent, but insanely delicious shaved asparagus pizza. It was so ridiculously easy to make, well except for shaving the asparagus, I facepalmed myself that we haven’t made our own [pizza dough]( before.

These days, it’s pizza at least once on the weekend. I can live with that, happily.

I Made Banana Bread

We must alert the church elders!

No seriously, I don’t know why I put it off for so long. Yesterday I found some dark-brown bananas in the fridge and immediately thought of one thing: banana bread! Now I can hear you say that bananas that went brown in the fridge aren’t really the kind of banana you need for banana bread, and you would be right. But, once you put them out and leave them in a warm place they start to ripe pretty quickly. I left them on the heater for a couple of hours, et voila! Almost as good as the original, if not the same.

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Now, it’s probably not worth it sharing the recipe right here, because it’s so insanely simple to make banana bread. So simple in fact, that right now I’m wondering why I haven’t tried it before. It probably could even use an extra banana, I’ll have to try that again. I threw in some walnuts as well, and I’m pretty pleased with the result. It’s really awesome eaten still warm, and I can safely say that I didn’t store it right, and it dried out a bit faster than I liked. Anyway, still worth the shot, and I’ll definitely make banana bread again soon.

Peanut Butter Granola

Peanut Butter Granola

When the Californians visited us, they brought me something so ingenious I just had to try making it myself, after I ran all out. I’m talking about peanut butter granola. It’s so simple, yet it’s so awesome it hurts my teeth.

Good thing there’s this internet thing where you can search for recipes and stuff. Obviously every recipe is different, so I just mixed and matched for my liking and tried making a first batch.

It was only a mild success, since I put the oven on circulation to heat it up, and forgot to turn it off. Now there’s something that’ll burn things before you even notice.

Anyway, it’s frickin simple:

  • 3 cups oats
  • 1/3 cup roasted, unsalted peanuts
  • 2 tablespoons butter
  • 3 tablespoons smooth peanut butter
  • 3 tablespoons honey
  • 1 teaspoon vanilla extract or vanilla sugar
  • Pinch of salt

Put butter and peanut butter in a pan, and heat it up until it’s smooth. Add honey, sugar and salt, and keep heated until you get a nice goo. Be careful not to burn it, because it will.

Preheat the oven (not using circulation) to about 175° Celcius or 375° Fahrenheit. Put oats and peanuts in a bowl, cover with the mixture and toss until oats are covered with the stuff. Put it on a baking sheet and in the oven.

Now, the actual toasting time depends on your liking. I left it in for 20 minutes, and I reckon that was too long. 10 minutes might even be enough, I’ll have to play with that. Do stir the granola from time to time so that all sides are toasted nicely.

For me, the three tablespoons of peanut butter might actually not be enough, so I’ll play with that (as in, add a lot more peanut butter) too.

Leave to cool for 30 minutes or so and put them into your favorite granola jar. Enjoy!

Asparagus Season

Yes, it’s true. The rumors are in fact correct. Asparagus season has begun in Germany. Let the white and green asparagus madness begin. If you can get your hands on white asparagus, go buy it. I love it, and I cherish this season.

White Asparagus Season is Officially Open

White asparagus is available throughout the old continent, but the best is without a doubt from Germany. No need to brag any further, but the really, really good asparagus is growing right outside Berlin. I could eat it every day, just with potatoes and sauce hollandaise.

But of course I’d just eat it every other day, because the rest I’m going to eat green asparagus. I actually prefer the green asparagus, but I can get that most of the year, so in April and May it’s all about both of them. Green asparagus of course goes oh so well with the infamous Flickr risotto. Just sayin. Maybe you should make it again? I sure will.

In other news, I broke out the Spectra again. I shot so many photos of Mari with the SX-70 that I felt like the Spectra could be jealous. Also the amount of film for both was becoming too uneven. The close-up lens for the Spectra is a lot less flexible than the one for the SX-70, but it’s still awesome.

Go get some asparagus, like now!