Geispitzen [Chëvre-la-Pointe]

For Cheryl :-))
Me and my brother walking in the first snow of the year on our way to the supermarket (yes, there IS a supermarket somewhere around the corner) :-))

The Friday Comic (9)

Au feu les mariés!

Alexia and Didier did extremely well dealing with an emergency right after stepping out of church where they had just signed the register. Now we wish them the best of luck for their road together. Keep the fire on!

Two postcards (the Tomi Ungerer Museum, Strasbourg)

Tomi Ungerer, Untitled, published in Horrible, 1960 - Indian ink and collage

Two beautiful postcards in the Suitcase today. If you ever happen to be in Strasbourg make sure to drop in for a visit at the Tomi Ungerer Museum (Musée Tomi Ungerer - Centre International de l'Illustration) and try not to miss the Femmes Fatales exhibition if it is not too late.

Tomi Ungerer is a very prolific Alsacian artist, illustrator and writer whose creativity knows literally no borders. I don't know how many artists can claim to have a entire museum built for them while they are still alive (alright, maybe we are a little bit proud of him :-)). He is a legend, not only for Alsacian culture, but also internationally in countries like the USA, Ireland, Germany where he is still active. During his stay in the USA in the 1960's he admired and was inspired by Saul Steinberg and, like him, published drawings and illustrations in magazines such as The New Yorker and designed ads for countless products of all kinds, never keeping away from satire, in the most poetic way. 

The Suitcase likes!! XXX

Saul Steinberg, Parade, 1952 - mixed media on paper

Borscht [борщ]

I don't know if it is a good idea to sneak in while the chef is fine-tuning his spécialité, but it smells very nice, very hard to resist (plus I am hungry).

Today we are invited for Borscht, made with love and care by Alexei. Three days of chopping, boiling, braising, his own elaborate twist to an Ukrainian classic.

Here is the speedy recipe for those who feel adventurous:

Ukrainian Red Borscht Soup (serves 6)

1 (16 ounce) package pork sausage3 medium beets, peeled and shredded3 carrots, peeled and shredded3 medium baking potatoes, peeled and cubed1 tablespoon vegetable oil1 medium onion, chopped1 (6 ounce) can tomato paste3/4 cup water1/2 medium head cabbage, cored and shredded1 (8 ounce) can diced tomatoes, drained3 cloves garlic, mincedsalt and pepper to taste1 teaspoon white sugar, or to taste1/2 cup sour cream, for topping1 tablespoon chopped fresh parsley for garnish

1. Crumble the sausage into a skillet over medium-high heat. Cook and stir until no longer pink. Remove from the heat and set aside.

2. Fill a large pot halfway with water(about 2 quarts), and bring to a boil. Add the sausage, and cover the pot. Return to a boil. Add the beets, and cook until they have lost their color. Add the carrots and potatoes, and cook until tender, about 15 minutes. Add the cabbage, and the can of diced tomatoes.

3. Heat the oil in a skillet over medium heat. Add the onion, and cook until tender. Stir in the tomato paste and water until well blended. Transfer to the pot. Add the raw garlic to the soup, cover and turn off the heat. Let stand for 5 minutes. Taste, and season with salt, pepper and sugar.

4. Ladle into serving bowls, and garnish with sour cream and fresh parsley.

(5. Unlike most things, it tastes better the day after)

Oh dear it's a mess. Never mind the recipe....

Then you'll just have to dig in. It will taste even better if people at your table are wearing a beautiful Ukrainian blouse and Ukrainian braids. Well, the braids are Russian but it works all the same.

Borscht is originally from Ukraine but Russians are quite fond of it too if you believe this picture: tubed Borscht consumed by Russian cosmonauts in space. I think it's a collectible!! 

:-))

HOBO?

Cake Pops

After the Blow Pops, the Cake Pops. A collaborative effort...