What’s on the Hurtigruten Menu This Past Week

 

71784C75-BD3F-4957-93D3-92A90D6691CAThe MS Finnmarken kitchen is a busy place, All meals included in the Knitting Cruise with Arne and Carlos. Everything I ate was delicious. I didn’t sample every offering  but wanted to make a collage of the possibilities.  We had a vegetarian entree Wednesday night and last night was the Four Course Gourmet Dinner with a beautiful cheese plate with fresh currants shown above.

Chocolate and Vanilla Twist

Weekly Photo Challenge: Twisted

I credit my daughter Laura with the idea of the twist cone for the weekly challenge.

I credit Steve with taking me to the Twisters Ice Cream on Main Street in Bloomfield, a little hole in the wall place with service at the window- only! As he waited in the car, I got out to order.

I credit the woman who made the medium size twist cone for me, who was gracious to hold  it while I took an iPhone photo of it along with the logo on her T-shirt.  I told her the word of the week was TWISTED.

And I give much credit to the few people who had to be patient to order their cones, splits and shakes, who waited while I took a few extra seconds to take my shot,

Eight years ago I photographed Twisters Ice Cream store at night and blogged it

Twisters

A Pig in My Raisin Bran at Breakfast

A pig in my Raisin Bran at breakfast!

I was just about to pour on the milk.

At first he was lying flat.

That’s some big bran flake, I thought.

I stood him up.

Oink!

That’s some pig.

I’m always looking for signs.

Granny Smiths

Yes, it’s winter. Seriously cold winter.

What better time to bake apples?

I used my sister’s method and added a few tablespoons of Balsamic vinegar in the bottom which I later spooned onto the apples’ core opening. Nothing else. No cinnamon or raisins or butter or sugar. Granny Smiths snd Balsamic vinegar.

I used an apple shaped Glasbake Vintage baking dish (a gift from Molly) and baked them at 350F for an hour.

The kitchen was warm from the oven and the whole house smelled delicious. Looks like an electric element but it’s gas.

Teppanyaki KYOTO Dinner and 3 Japanese Desserts

Mark came to the city on business and stopped by the house to pick up his mended sweater. He brought me the one I’d left at their house at Christmas.

Steve and Mark and I drove in his rental car, down to Bryant Street, for a late supper.

He saw the sign for Teppanyaki KYOTO and although we had no reservation, there was room for us at the counter.

Our server Steven made us most welcome and offered me a taste of sake since I’d never had it.

We got to watch the Chef and owner Kevin Chen prepare our food so skillfully. Right in front of us! I’m not talking theatrics, just perfect preparation and care taken with the freshest ingredients and served immediately.

Everything was delicious. Just look at these roasted vegetables. Perfectly prepared and served fresh from the griddle.

Mark and Steve had Yaki-Soba. The second photo is Yakitori which we shared. Mark said it was authentic Japanese food and remembered his time in Okinawa and was so glad he was introduced to the restaurant.

He plans to return and bring the family and sit at one of the tables with straw mats in the upper level.I didn’t photograph every dish we ordered but tonight I’m pleased with the results from the iPhone camera. There was green tea cheesecake with a dollop of whipped cream, and four green mochi with bean paste for dessert, and another one wrapped in a special leaf which I asked if it was edible. No, just a wrapper for the sweet rounded mochi. Not the ice cream version but filled with bean paste.  Mmmmmm.  We shared a taste of each.

I remembered blogging about Teppanyaki KYOTO when they opened in January 2012.

It was an unexpected pleasure to dine with my son and he was happy we ate here. 


Ice Cream in de Hood- in Berlin

Kiez Eis  

neighborhood Ice cream.  That’s what the translation is! Celebrating a year in business.

The neighborhood of Schoenberg in Berlin Germany.  All the other ic shops are shuttered for winter break.

Worth a trip to Berlin.

You might have seen my recent post about the unique and delicious Lebkuchen IceCream.

Meet Herr Gunnar Bruckner. Owner and creator of all the wonderfully flavorful ice cream. I asked if he would be in my People at Work Series and he graciously agreed. After twenty five years in United Nations and International Affairs Work, he has found his home.  And close to home. Right in the neighborhood.

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He showed me how he mixes the ice cream and has several freezers with different temperatures.

 

Using the finest ingredients from trusted sources is key to success.  Saffron threads. German Mustard Seed Pickles, and Vanilla beans which he scrapes out the interior. He’s made cilantro ice cream and I had the fresh plum. There was grapefruit and elderberry and mango, too. I asked if there were any flavors which didn’t work out and he told me about a goat cheese one with way too much goat cheese- a tiny dollop okay for a small canapé but not acceptable to sell as ice cream. An expensive experiment but people enjoy the German mustard seeds/ pickles ice cream.

 

Did I mention he can make a fancy coffee or espresso for you, too?

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Scooping out small scoops so the chocolate shake I ordered for my DIL will mix perfectly.

 

Stay tuned for  tomorrow’s post featuring Dagmar Bruckner,  glass bead Artist with a shop and gallery just around the corner.

She created this glass pin for her husband’s lapel. A good conversation starter.

 

Classic QUICK Lunch in BERLIN

Currywurst and pomme frites.

Bratwurst with mustard on brochen

Beer.

Standing outside on the corner across from  KaDeWe.

or very own mini October Fest. Oh that’s right, it’s November. 

83A25A7C-6DC7-4DA0-AAEB-8C4374B4BABFBeen total veg for more than two weeks. A single bratwurst in the final week of Berlin visit. Cheers!