blackberries Rice pudding for breakfast While I’m usually not the type for sweet breakfasts, I couldn’t resist when my girlfriend proposed having rice pudding for breakfast today. Mainly because it meant I wouldn’
blogging And Hello World! UPDATE: Of course this whole post is absolutely outdated. If for some obscure reason you've happened upon it, here's what happened: The original blog has been re-incorporated into this, my
beef Debauchery, of course While it’s not at all unusual for me to spend a day thinking about food, it’s rather rare that I spend all day actually preparing food. Until Saturday.
Food Mmm, Food! On another note, I’m happy to announce that I’ve won two tickets for a preview of Religulous, here in Vienna’s fair Gartenbau cinema (thanks to the good
Martini The Martini Chronicles Pt.14 And here it is, the 14th instalment of your most favourite series. Let’s get down to business: This, Ladies and Gentleman, is the perfect Martini. At least when it
cocktails The Martini Chronicles P.13 It’s been awfully quiet round here lately, which fortunately is not due to me losing my limbs in a horrible freak-accident, but mainly due to my preoccupation with things
dusty martini The Martini Chronicles Pt.12 - Dusty Equipped with Bombay Gin, Noillit Noilly Prat (edit: did I actually misspell that? I’m such a chump!) and a solid Single Malt, I yesterday added another chapter to my
bombay sapphire The Martini Chronicles P.11 - Ice Age With the advent of the Bombay Sapphire Gin, I also introduced a new way of chilling the Martini glasses to perfection: I looked up that technique from a pro barkeeper
gibson The Martini Chronicles Pt.9 As you may have gathered from above image, I’ve now finally come around to producing a Gibson. According to Wikipedia, the origin of the Gibson is still disputed. It
Martini The Martini Chronicles Pt.8 And here’s part eight of your most favourite recurring feature on any blog you’ve ever read! This time with a very special creation, created and conceived by none
lemons The Martini Chronicles Pt.7 - My own creation And in rapid succession, here comes the latest installment of the Martini Chronicles. On a whim, I decided yesterday to create a 50-50 Martini, but with a twist. A Vodka
Martini The Martini Chronicles Pt.6 - The Perfect Martini So you really thought after a mere seven six (ah, alcohol!) installments of the Martini Chronicles I’d have perfected the art of the Martini? Of course not! I’m
cocktails The Martini Chronicles Pt.5 - Venturing into the forbidden territory Let’s start off with a quote, shall we? “It has come to my attention that some people believe a martini can be made with vodka instead of gin. While
cocktails The Martini Chronicles Pt.4 I have to admit it, I am a man of extremes. While the last chronicle featured a very sweet Martini, this here chronicle will detail a rather dry affair. The
cocktails The Martini Chronicles Pt.3 And as promised, here’s the recount of sweet Vermouth Martini preparation. I used the Martini&Rossi Bianco, which I think is the sweetest one you can get. The
cocktails The Martini Chronicles Pt.2 So here we are, it’s part two of the Martini Chronicles. I yesterday produced my first Martini Dry, and let me tell you, it’s so much different from
Beverages The Martini Chronicles Pt.1 And in my quest to find new and enticing chronicles for this blog, here’s my latest. I have decided to become the world’s best mixer of Martini Dry,
Food This... ...is soup. I really should start thinking of stories to accompany my images. Well, here’s one: Yesterday we went to a supermarket stocked only with the most organically grown
barcampvienna Barcamp Notes So yesterday was Barcamp. I had to leave early, so no t-shirt for me this time, but that’s ok, I do have two already. The sessions I saw were
Food Flickr still breaks my heart Even though the cencorship issue surrounding Flickr hasn’t been resolved yet, I still couldn’t wait to upload a few pictures. The one above is from breakfast at the
Food Sweet stuff God, they just know I can’t resist that stuff when they put it in a rack next to the cashier. I mean, who can? Novelty sweets, that’s basically
doner_kebap Legendary Taste That’s one immediate effect of good tipping behaviour: you get stuff for free. Actually, it was the first time today that I paid more for my Doner Kebap than
cheese Lunch and Simpsons In an effort to actually eat all the food I took home from the Easter vacation, I recently devoured the equivalent of about half a cow and two whole pigs
