Smells like chocolate, looks like chocolate, feels like chocolate, sounds like chocolate *glomph* yup, chocolate.
Family selfie
You might actually believe we were having a good time and liked each other!
(we did, and we do, most of the time)
There is a reason why this is a Unesco world heritage site
The views from Lavaux are spectacular. It’s also fascinating how the same Chasselas grape can have so many different tastes. The terroir and inclination of the hillsides makes the difference, as does the amount of sunshine reflected off the lake and the amount of heat retained by the terrace walls in the steeper regions.
Swiss efficiency
Redbull next to the vodka, tonic next to the gin, coke next to the rum. Simples!
Caves Ouvertes de Vaud
Switzerland, where it makes sense to keep a wine tasting glass in your car (*) .
(*) when you have a designated driver.
I need a t-shirt of this
Really. Really really!
Bitch, please!
Not the droids I’m looking for, but I’ll take it
Lego and boobies, these are a few of my favourite things.
[recipe] Shumai pork dumplings
24 wonton wrappers
300 grams ground pork
1/2 onion, minced
3 dried shiitake mushrooms, reconstituted in water and minced
1 egg
1/4 head cabbage
150 ml water
1 tbsp soy sauce
2 tbsp sugar
3 tbsp potato starch
1/2 tsp salt
1 tsp ginger paste
pepper
Cut cabbage into thick shreds.
Combine ground pork, minced onions, shiitake mushrooms, soy sauce, sugar, ginger, potato starch, salt and pepper in a bowl. Mix well until sticky.
Fill wonton wrapper with one spoonful of the pork mixture. Fold the wrapper, leaving the top open.
Line frying pan with parchment paper and shredded cabbage. Place the dumplings on top and top each one with a pea if desired. Pour water into the pan, making sure not to
get any water inside the parchment paper. Alternatively, use a bamboo steamer. Cover and cook for 15 minutes on medium-low heat.
Serve the dumplings along with the steamed cabbage and enjoy with a mixture of soy sauce and mustard.
I don’t see it
