Bagel Breakfast.

Bagel with a cashew-red bell pepper-spread and cress, and a cappuccino.

Sparrows.

At my favourite Curry place with the best and most interesting vegan curries ever are always a lots of sparrows and they will accompany you while eating. One of them picked a bit of rice off my hand and he was talking to me, too. The bird was sitting on the back of a chair, looking at me and the conversation went a bit like this: 

Sparrow: ChirpChirpChirp

Jess: ChirrpChirrp

Sparrow: ChirpChirpChirp

Jess: ChirrpChirrp

...and so on...

I guess he wanted more morsels from my food but I'm not quite sure.

Raspberry-Thyme-Pancakes.

Mixed frozen raspberries and fresh thyme in my pancake batter - so delicious! I used a bit more sugar than usual in the batter, as the raspberries are a bit sourish. Will definetely do this again, the combination is great and I love raspberries so much.

Summer.

Caramelized almond cookies.

Actually this was the Chewy Cocolate Chip Cookies recipe from Post Punk Kitchen but as I can't follow a recipe, I changed it into non-chocolate-at-all cookies with caramelized almonds and they turned out delicious and super-crispy-chewy-yum.

Finally I could use my cute matroshka measure cups which I have already for a while but never used before. I didn't have measuring things with 1/3, 1/4 etc and as I am reading a lot of American blogs and cook books, these thingies are quite helpful.

Cookies (makes around 30)

3/4 cup oil 

2 cups sugar

1 tblsp + 1 tsp flaxseed

1/2 cup soya milk

2,5 cups flour

1 tsp baking powder (cream of tartar)

1/2 tsp salt

100g almonds

5 tblsp sugar

Grind flax seed and mix with soya milk, set aside.

I had whole almonds wich I put into a plastic bag and crushed them, but you could use already chopped almonds to skip this step. 

Heat a big pan and add almonds, toast them while strirring from time to time. Be aware not to burn them.

Lower the heat and add sugar and stir again when the sugar begins to melt. Toss almonds in caramel. 

In a big bowl mix flour, baking powder, salt and sugar then add oil and the soya milk with flax seeds. Quickly form a dough, add almonds (a lot of them will fall off the dough, just flip them in your mouth, no one will notice) and put the dough into the fridge for about 30 minutes.

Just before the dough is cold enough preheat your oven.

Roll dough into 1inch balls and put on a baking sheet with parchment paper. Don't flatten them.

Bake them for about 10minutes on gas mark 5, remove from the oven and now flatten them with a fork, while they're still hot and soft.

Let them cool completely and they will have the most wonderful consistency.