6. 9. 2021

In France the summer ends the first weekend in September. Kids return to schools. Shops reopen. Culture reawakes and restaurants once more welcome guests. All a bit different now, because of Covid. Not vaccinated I learn a new life.

The book project The Wonders of Creation flew in on me not long after.

1. Das Weizenkorn

In der Küche beginnen wir am Besten mit dem Weizenkorn. Neben Keimen und Nährstoffen enthält es ausreichend Klebstoff, um Zutaten wie anderen Getreiden, Buchweizen, Nüssen, Gewürzen, Gemüsen, Obst, getrockneten Früchten Schokolade usw. Halt zu geben. Gemahlen und mit Wasser vermischt konnten schon früheste Kulturen an primitivsten Feuerstellen so Teig als Fladen ausbacken.

Our House Empfehlung. Plinzen statt Plätzchen. Je ein Drittel Weizenmehl, Dinkelmehl und Nüsse und drei Päckchen Vanillezucker mit Wasser vermischen und in der Pfanne als kleine Plinzen mit ausbacken. Einfach, köstlich und gesund.

Hmm... sorry, you don't speak German? Wait, here we go! 

1. Grains of Wheat

In the kitchen we may want to start with the grain of wheat. In addition to germ and nutrients, it contains sufficient quantities of glue to give ingredients such as other grains, buckwheat, nuts, spices, vegetables, fruit, dried fruit, chocolate, etc. a hold. Ground and mixed with water, even the earliest cultures were able to bake such dough into flat cakes even on the most primitive of hearths.

Our House Recommendation. Small pancakes instead of biscuits. Mix one third each of wheat flour, spelt and nuts and three packets of vanilla and sugar with water and bake them in the pan as small pancakes. Simple, delicious and healthy.

The summer in France officially ends the first weekend of September. The Meteo, however, has its own mind! 30 degrees Celsius today, summer after all! With it the completion on my first all natural tiny house on wheels is moving into focus. Bedding and upholstery.

Today's wish. May humanity realise, it has 10 years to fix today's main problem.