From My Loving Home

One thing that always reminds me of my Oma is Schwarzbeerkuchen (blueberry cake).  Oma and Opa used to bike into the woods to pick the wild blueberries around their home in Nuernberg, Germany.  These weekly trips would yield baskets of blueberries which Oma would then lovingly bake into delicious blueberry cakes.  She did both a yeast dough or a Quarkoel Teig which is made from the German quark (similar to a ricotta in texture).  When we immigrated to Canada, my Mama found that quark was not readily available (foodies weren't a thing back then haha), so she adapted the recipe to be made with sour cream.  This was my favourite summer cake as a child and still is today.  I can vouch that it is delicious with blueberries from Bavaria, the Kootenays in British Columbia and wherever the store bought ones happen to be from on a given day.  Since blueberry season is upon us, it's time to turn yummy, plush blueberries into that delectable Schwarzbeerkuchen.  Enjoy! Recipe : 2

The kiddo and I love to grab a supermarket roast chicken for lunch when we are in a hurry but the hubby doesn't enjoy them at all.  A $7 chicken ends up still being too much food for the two of us.  We usually end up just eating the drumsticks and thighs when the chicken is warm and the rest ends up in the fridge.  Those chicken leftovers make a very yummy and juicy chicken salad though, especially this time of year when there are delicious fresh herbs growing right out the back door.  Serve with a lovely slice of rye, pumpernickel or multigrain bread and you have a simple, tasty and inexpensive lunch.  Recipe : Leftover chicken diced - skin and bones removed (amount depends on how much you ate when it was warm) 3 green onions chopped - I use winter onions from my herb garden A few large sprigs of fresh dill chopped coarsely - don't scrimp and make sure you use fresh not dried 1 tbsp. of olive oil mayonnaise Salt and pepper to taste   Happy Friday!