Thank you all for your kind congratulations, guys! No doub this is the best submerged squirrel choire on the globe.
Spend the afternoon with my parents, cooking some lamb steaks in peppermint sauce (my very own recipe for the sauce -EYES ONLY - ) with green beans wrapped in bacon, and self-baked bread that here in Germany is named
Sylter Brot (that costed me some nerves, time and sweat, it was a first try ever... but I won the challenge) , its a long time rising dough with plenty of air almost like Croissant, a harsh crust, thick grains of salt, and very strong sesam arome both from seeds and some roasted sesam oil, the resulting bread is squared, flat, but wide, best eaten only with butter or olive oil, or separately cheese or mild smoked ham. Preparation reminds a bit of Ciabatta bread, and it uses wheat soar dough, 48 hours.
I think I can claim the maternal jury was convinced, because afterwards I got my gift for formal recognition of the son's cooking achievement.
