Ein Auge lacht, das andere Auge weint...

We are not on vacation in this picture...

As the life of expats go, we have now returned to the Motherland.

I mean where else could we have found an entire plate of fried stuff as big as Igel's head?? (We also got a cornbread muffin on the side that was also as big as his head but I was so in shock, I forgot to take a picture...)

We have settled somewhere in Southern California for a job that was "too good to pass up." We weren't planning on moving so quickly but that was that and here we are.

I was never one to pine away for the beaches and warm weather of So Cali. But now that we are here, I have a growing appreciation for the warm, perfect weather almost everyday. And the beaches? How did I live without beaches?

Christmas Day on the Beach-don't be jealous :)

But know that my heart is still far away in Berlin sometimes.

a little reminder everyday of our time in Berlin-just don't think it looks this clean all the time.

I am a changed person- one foot in America and one in Germany. I must admit this seems hard to believe, even for me. I mean, I lived in the good ole USA for 30ish years. But I think only those who have lived away for some time, can know just how easily we, as humans, can adapt to our new surroundings... (Speaking of which, I don't make fun of my Midwestern-born aunt who now lives in TX when she says y'all...anymore)

I believe the Germans say it best "Ein Auge lacht, das andere Auge weint..." I am sad and happy at the same time. I am crying and laughing at the same time. I am living in my Motherland which sometimes feels quite foreign to me.

I hope to have more time to write about our adventures as an ex-expat now.

Auf Wiedersehen Deutschland...and I mean that.

P.S. You can find me on Twitter if you do that sort of thing. But I don't have a fancy schmancy Smart Phone so don't expect every minute updates. So Cali hasn't gotten to me quite yet... :)

Stuffed Squash

pfffffffffffffffffffffff...

{{dusts off blog}}

{{cough cough}}

I am here. Alive and well. Although many of you already know this, I have a big announcement but will wait until I feel like blogging about it. Until then, I leave you with my favorite subject: FOOD.

I simply love this recipe. It is so flexible that I have cooked it in many countries. Kids as well as adults gobble it down. It can be as spicy or mild as you want. Leave the meat out if you want an amazing vegetarian main dish. You can make it ahead & leave it in the fridge overnight. Just remember to bring it to room temperature before you cook it. I don't know where I found this recipe but I found it scribbled in my personal recipe binder with no credit.

Stuffed Squash

Ingredients

• • 6 small squashes (yellow) or 1 big squash (butternut or Hokkaido)
  • Coarse salt and ground pepper
  • 2 tablespoons olive oil
  • 1 bell pepper diced, any color
  • 2 scallions, thinly sliced, white and green parts separated
  • 3 garlic cloves, minced
  • 2 tablespoons tomato paste
  • 1 teaspoon aleppo or chili powder (you can find aleppo in Turkish grocery stores)
  • 1/2 pound ground beef/tukey/lamb/kangaroo/bison -whatever your vice
  • 1 cup peas, thawed
  • 1/4 cup plus 2 tablespoons grated Parmesan cheese or Grana Padano
  • Any other leftover vegetables left over (I have successfully used broccoli, spinach, and corn kernels)
  • zest of 1 lemon (The Scientist prefers only 1/2 of a lemon)
  • any fresh herbs
  • (optional) brown rice/quinoa/millet
  • (optional) toasted pine nuts or dried fruit
  • 
    
  • Directions

1. Heat oven to 400 degrees. Halve each squash lengthwise. Reserve 2 and chop. Leaving a small border, scoop out halves with a small spoon. Place squash halves, skin side down, in a shallow baking dish. Season with salt and pepper, and set aside. If you have a bigger squash, you need to prebake until fork tender but not mushy. Time will depend on how large squash is but usually ~15 min.
2. In a large skillet, heat oil over medium-high. Add reserved chopped squash, bell pepper, scallion whites, and garlic; season with salt and pepper. Cook, stirring occasionally, until bell pepper begins to soften, 3 to 4 minutes. Add tomato paste and chili/aleppo powder; cook, stirring, until fragrant, 1 minute. Add beef; cook until no longer pink, 2 to 3 minutes. Remove from heat. Stir in peas, lemon zest, herbs (and any other veggies) and 1/4 cup Parmesan (I always add more!); season with salt and pepper. Add brown rice and almonds here.
3. Spoon mixture into squash halves. Sprinkle with leftover Parmesan. Cover with aluminum foil, and bake until squash is tender, 30 to 35 minutes. Uncover, and bake until top is browned, 7 to 10 minutes more. Garnish with scallion greens and more aleppo powder.

Guten Appetit!!!!!