The Taste of Summer

This weekend I made two nice sirups from plants in my garden, spruce shoots and dandelion. 

Both recipes are essentially the same. Collect spruce shoots or dandelion flowers (only the yellow petals), put in a pot, cover with water, boil for 30 minutes, pour mass through a sieve into another pot and weigh, add 2/3 of weight sugar, slowly boil to a slightly viscous consistency, and finally fill into bottles. For better durability, I boil the slightly opened bottles in a half full water-bath for about 30 minutes.

Water Droplets

Finally found the time to take a few shots of colorful stuff under a glasspane with water droplets:

A Hot Tea and a Good Book

… enjoy the end of a long day.

My submission for the weekly photo challenge at, you can find it as entry #204.

The Setup

Overall I used three flashes, two YN560 and one FL-36R:

  • A DIY salad-bowl beauty-dish with grid provided the overhead main light, casting some soft shadows.
  • One flash was positioned behind the glass and shaded in a way, so it only hit the steam above the glass.
  • The last flash had a make-shift double-slottet blind, providing a narrow accent light from the front:


Colourful Things

Just some new photos:

I wanted to take these photos for a while, so today I just popped around the corner to the hardware store and got me a set of colourful pencils. While I was there I stumbled over those coloured spatulas and got them as well.


Strobist Photography

After years of “available light only”, I’m recently discovering the additional freedom of strobist or flash photography. See below the results of my first tries:

Let me know what you think!

Schupfnudeln mit Speckkraut

Well, the next swabian food project: Schupfnudeln, a handmade type of pasta from half flour half potatoes. The dough is THE stickiest I have ever seen. It really takes a lot of flour to keep it from sticking to your hands and any tools.The shape of the pasta (not perfect in my case) is created by rolling a small portion of the dough between your hands, forming a oval noodle with pointy tips. This process is called Schupfen, thus the name, and is really tedious as every single noodle is formed individually! After this process the Schupfnudeln are boiled in salty water till they re-surface. Schupfnudeln are used as a side dish in many recipes back home. I chose to make my favourite variation which is often served at local festivals, Schupfnudeln mit Speckkraut (Schupfnudeln with Sauerkraut and bacon). The Schupfnudeln, bacon and Sauerkraut are fried in a pan and mixed together. Again everything worked well and it really tasted like back home.
Raw dough cut in small portions Schupfnudeln mit Speckkraut

Cheers, Tim.


Really missing the local schwäbisches (swabian) Food, I decided to make some myself. The first project were “Maultaschen“, minced meat mixed with spinach and spices wrapped into a layer of pasta dough.
Though it was my very first try, the taste worked out very well, only the pasta layer was a little bit too thick, as we’re lacking a rolling pin.
Boiling the Maultaschen A single Maultasche ready to be eaten
The next food project will be “Schupfnudeln mit Speckkraut”!

Cheers, Tim.