Zoey Chant

German bakeries 💗

What Are Crosnes And What Do They Taste Like? - Food Republic At first glance, this small, lumpy white tuber looks a bit like a fat grub. But fear not: There is nothing insectivorous about the delicious crosne.

I first encountered mint root as a pickled side dish in a Korean restaurant and fell in love with its crunchy texture (think water chestnut) and seas snail like shape. In Japan they are known as chorogi, one of the traditional New Year's dishes, dyed a deep pink

www.foodrepublic.com/1521781/what...

Remembering a client.

8 years is a long time to know someone. I'll never forget how he once helped me through a rough patch with his gentle kindness and constancy.

I'm truly grateful for the people in my life.
Some of the parting gifts that have brightened this autumn month for me: apples from their own garden, homemade pate that will take pride of place in my larder, a tarte aux quetsches (see if pronouncing the name alone doesn't make you smile :)

It's a cold cold day and I'm sprinting through the rain to catch the north bound train. Got to the station a bit early so had time for a fortifying snack. The rolls are stale, the mustard meh, but once your teeth sink through the crackling blistered skin into the juicy flesh - oh bliss.

Spotted a journeyman in traditional guild attire on the platform.
This one is likely a carpenter as the color black is associated with woodwork (also note the interesting look of his walking stick). The hat marked its wearer as a free man during the medieval days of serfdom.

I love you so much 😘

Three words only: "Look Who's Back"

I would like to say that I'd take a professional criminal's endorsement over an influencer's any day, except I think influencers are the real criminals out there ;)

"If you need to move at a clip. Our furniture lifts will transport your treasures weighing up to 400 kg at 42 m/min - as quiet as a whisper."

What do you do when one of your products has been used in a headline making crime? Turn their newly found infamy into a tongue in cheek ad.

I'm loving' it.

Clients by country.

Stereotyping is wrong, but I got all the proof I need to back this up in my inbox.

I never lived or died by social media. I simply wasn't vain enough or smart enough to care. I grew up in an analog world and this is where I still do most of my living. My only ambition in life is to live it well. So far it's working for me.

I was sad to leave behind what I'd spent years nurturing, but there was no joy left, it had all turned into a soulless marketing machine. I moved here not to start over but for a quiet little corner where I could be left alone to just be. Not playing the engagement game turned out to be my salvation

Toxicity/cyberbullying was an issue but one episode aside where someone called me a racist I stayed well away from the fights. I have good memories of that time period lasting 7 years. I left because I no longer recognized the place. So many of the people I followed had retired, too many had died.

The way I remember a time before and after the internet, I think of those early years as the last glory days before the chasm (the fall of BP, fosta, the algorithm). I had fun fangirling the smart and sexy people that I knew, posting my own stuff, connecting and interacting with likeminded people.

Last night I watched a documentary on social media addiction. It made me reflect on my own journey. It started when Tumblr was having its day as a microblogging platform. I'd never kept a diary but liked the idea of an online chronicle of my travels. I switched to Tw**r bc all my peers where there.

One of the things I adore about people who invite me to their city is how much pleasure they take in showing me around, sharing favorite spots, how they live, what they love. The weekend in Aachen was such a favorite story 💋

What better way to start a weekend than with an open Bavarian meatloaf sandwich on mustard and with a generous garnish of peppery cress?

My stollen is done, encased in a thick layer of icing sugar and wrapped up as meticulously as a body in a John Wick movie. Now it goes in the cellar and I'll do my best to forget about it until it's good and ready.

2 months to Christmas, time to make my stollen! The list of ingredients and steps seems daunting at first, but once you get down to it, it's surprisingly easy to do. It takes about half a day, then you leave it to mature in the cellar. I like mine well spiced, sans raisins, with lots of citrus peel.

Different environs turn me into a different person. On the equator, my day starts with lunch. But here I am, suddenly a breakfast person, putting on the kettle, slicing a brown loaf. I sit in my nook with my plate, butter, cheese and bread, enjoying each mouthful with a deep quiet satisfaction.

Cities are like people, some are easy with their charms, some make you work for it. With Brussels, once you get past that triste facade and tap the eggshell of its curmudgeonly exterior, it opens up a whole world of goodness. I'll be back for more.

Oh Brussels, you sexy beast!

It's not my first visit but it's been the first in years, there was a lot of rediscovery, I'm utterly charmed, what a magical week. Best of all, I got to reconnect with one of my longest standing regulars, someone who has known my whole evolution.

Rainy windy days are best for staying in and making biscuits.

Red is definitely a favorite color ❤️

What up, Germany?
The first doner kebab on arrival hits the spot every time.
I've been coming to that same little kiosk for 15 years, the boss lady rules the counter with an iron fist, you better order promptly or you'll be dining on her scorn, but the first transporting bite makes it all worthwhile

Pet snack vs human snack

Panda Express lunch at the airport.

I'm that vibe.

Enjoy your weekend 💋

The truest notion of a feast.