Have you heard of, or been to the „Technoclassica“ in Essen? A fair for everything which is desirable in classic car terms? No? Good!Don’t go!!! It is dangerous!
It will instantly spoil your character and fill you with unchristian greed. DON’T go. And please make sure that I will never go again too.
Where ever I went there was no way out of mechanical desire.
I am weak and feeble and I fell desperately in ”want it now“ and ”will love you for the rest of my life“ for at least 17 times : a just punishment for bragging and lying about not liking Boutiques and shoe shopping. I’m still drooling by the memory of it!
High time to hold our „ Autostammtisch“ this week and talk about which car Karl should buy and why and which car Hubertus should not buy and why, and the good and the bad on four wheels in general.
English readers do not know what “Stammtisch“ means and this is great shame, because it is a great thing! A ”Stammtisch” is a reserved table for regular guests in a favourite pub or dining place. The regulars are often united by a common interest or sport like bowling (excited yet?), darts or breeding sausage dogs.
The best thing about a ”Stammtisch” however, is the fact that the next morning nobody, really nobody remembers the rubbish you talked about the evening before!
Just right for us car lovers!
As our group has not so far met often enough we don’t have a table reserved for us and today we (? I !) cook ourselves.
So „Cooking for the boys“ (plus my sister who I am slowly luring into the vice of classical motoring, oh yeah Baby) it is for me, combined with the arrival of spring. The first herbs sprouting in the vegetable garden.
150 g Couscous
250-300 ml chicken stock
juice of 2 lemons
1 cucumber, cut into fine cubes
1 red onion, cut into tiny cubes
1 clove garlic thinly sliced
1 bunch flat- leaf parsley
1 bunch mint
1 bunch chives
all chopped roughly
1/4 tbsp ground cumin
Extra virgin Olive Oil
Freshly ground black pepper
Mix in all the other ingredients and let rest for at least for half an hour to let the flavours infuse. (Tabuleh needs lots of Salt to bring out it’s delicious nutty taste, and lots of lemon to prevent it from tasting musty.)
We all love Tabuleh: you can throw in so many other things: raisins, pine nuts, any kind of herb or red and yellow peppers.
I make my own pepper mixture consiting of lots of black pepper, some Koriander and Anis seeds, which are ground at full speed in a Mixer.This way it’s freshly ground, keeps in a little jar for a week plus it’s fun to experiment with spices and peppers
The Quality and the Freshness of the Herbs are essential in this dish, I have a Herb garden and it is just the best to see all the plants grow agin after this long winter.
1/2 red onion, very very finely sliced
“Tahini sauce”, alternatively: ground sesame seeds (mixer, yet again) and 1 tbsp sesame oil
freshly ground black pepper
plus whatever you have:
1 tin of white beans
300 g of green beans (Steamed or briefly blanched)
mange touts (Or anything you think will work)
Again: throw everything together and season to taste! Ytam Ottolenghi suggests eating it with pita, which sound delicious only we never have it at home, living in the black -bread-country (remember the black forest? huuuu). So try it with rye bread or just eat it as it comes!
And here comes the Quiz of the month: What is this?
2000 road km full throttle through France, 10 special stages on closed roads and 5 race tracks, (don’t tell my husband) 5 Days 14 hours in the car, 17 Ferrari 250 Gt SWB, and 60 hours fireproof underwear (ufff). If the little KR holds on the road, you will find here an inside perspective on amazing cars and the story of TOUR AUTO 2010.
Here is a link you can watch meanwhile: http://www.optic2000.com/tour-auto/home
Keep your fingers crossed, remember it’s not just for me but also for the car.