a week of spring

dr. seuss stripes. an amazing workshop. almost a bike. one of the best magazine according to my man. frost. lovely christmas card from lovely friends. blue sink & checkerboard. roof top. waiting. my moms present…happy happy birthday. spring time ping pong coffee time. 

when living in…Williamsburg


View My New York in a larger map

view from our terrace in williamsburg. lunch at the smile eating the manouri cheese & fig sandwich…yum. empire state and beautiful night skies.saturdays surf‘s garden in soho and front in greenwich (just around the corner is taïm…best falafels ever). sunny day. our sub stop. cab meeting at Crosby/Houston near strala yoga. a bit of my favorites…my new york at my places google maps.

this & that

our old christmas ornaments. some found in thrift shops and most inherited. stocking up on christmas vinyl. kaare klint safari chairs and lovely rug. a song for me. art. breakfast porridge with dried cranberries, walnuts and cashews and a cup of tea. getting ready to use our old cameras again. a lovely cup (of coffee)

chocolate buns

chocolate buns (makes around 20 buns)
5 dl cold water
10 g yeast
10 g sea salt
100 g rye flour
100 g whole wheat flour
300 g wheat flour
200 g chocolate coarsely chopped
Mix water and yeast in a bowl. When the yeast is dissolved add salt and all of the flour. Mix well for around 10 minutes. Now add the chopped chocolate and gently fold until combined.
Use a new bowl where you lightly grease it with cold-pressed rapeseed oil and add the dough. Cover bowl with plastic wrap. Let dough rest for 6 hours in the fridge.
Lightly flour a work surface and gently place dough on it. Roll the dough out into a log and cut it into equal portions (around 20)
Place the dough portions into muffin forms and allow to rise for 2 hours on the kitchen table.
Now bake the chocolate buns in a oven 220°C/430F for around 12-15 min. Let them cool on a rack. 
Adapted from: meyers bageri by claus meyer