Pictures.

The on/off switch of my Minolta Dynax 5 is broken and this is my camera for shows.  I have a Canon A 1 which I totally love but I don't like taking pictures at hardcore punk shows with it, for different reasons. 
However I bought a Yashica T4 and am taking pictures like a maniac at the moment to find out how it works in different light situations. The first few results are pretty nice and so far the Yashica accompanies me where ever I go.
Maybe I will switch to the T4 for show pictures for a while until my Minolta is fixed.

ZOSCH 05.12.2012 - Jugendhaus Erlangen

You can see more of it here: Yashica T4

I didnt' find the time to go to the darkroom for taking prints of all the thousands of negatives which pile up on my desk so I started to scan the films. You can see more of it here: Shows
I especially like this picture of Helen from HYSTERESE. Pretty cool people, pretty cool music and a pretty cool shot, I think.

There's more to come so take a look at my flickr site from time to time.

HYSTERESE 30.06.2012 - Kunstverein Nürnberg

Good things.

For obvious reasons I'm totally not interested in christmas or any christmas related things. But I am interested in super sweet presents and if friends have an Astrid-Lindgren-kinda-christmas-fever I am totally down with it. 
The loveable Hannah made some chocolate crossie-thingies (the jar is wrapped with psychedelic cats!) and diy teabags, everything came with some star shaped paper clip-magnet-things and a postcard. Everything in this so perfect.

Baked eggplant with red potatoes.

1 eggplant
red potatoes (you can use regular potatoes, too. but these are so pretty.)
1 onion
2 cloves garlic
thyme
rosemary
1 tomato 
1 carrot
béchamel sauce (made from vegan butter, flour, soymilk, salt, pepper, nutmeg, squeeze of lemon juice and/or 1 teaspoon mustard)
salt, pepper, bay leave
oil

Cut eggplant in half and scoop out most of each half to make eggplant shells.
Cut onion and garlic finely into small cubes. Fry in 2-3 tablespoons oil together with fresh thyme and rosemary until the onions start to get translucent.  

Cut the scooped out parts of the eggplant and add to onions and garlic, stir well. Add a finely diced tomato. Fry for 3 or 4 minutes, the eggplant hasn't to be done, as it will bake for over 20 minutes.
Cut a carrot into thin stripes. 
Fill a casserole with 1-2 cm cold water. Place eggplant halfs into casserole and fill with the fried eggplant-onion-mix. Put carrot sticks and one or two bay leaves around the eggplants, season with salt and pepper.

Cover the eggplants with a thick batch of béchamel sauce. A part of it will drop into the water during baking time and melt together with the water to a delicious sauce. The rest will remain on top of the eggplants and will build a yummy, thick, golden, slightly crusty béchamel layer.

Cover the casserole with tin foil and bake in the oven for about 20 minutes. First 10 minutes on high heat, then reduce to medium heat. Also, after the first 10 minutes you can prepare your potatoes and cook them for about 20 minutes with a little salt.

After the casserole has been in the oven for 20 minutes, remove tin foil and bake for another 5-10 minutes until the béchamel looks golden, slightly brown and crusty.

Serve with a few potatoes (drizzle a little bit of the sauce over them).

 

The eggplant is so tender, it's unbelievable.

Lemon Vanilla Cupcakes.

From Vegan Cupcakes Take Over The World.

Garlic. And Ginger.

Braised carrots w/ arugula.

This was a light lunch for work, I prepared it the night before and let it sit over night in the fridge. You can also eat it while still warm as a side dish for something like fried tofu or something like that.

Cut carrots into bite size pieces and fry them in a little oil on high heat for 3-5 minutes, stir from time to time.
Lower the heat and add some splashes of water, if necessary. Season to taste with some salt (you could also use soy sauce instead of salt), pepper, paprika. If the carrots are almost done add some arugula and let melt down the leaves. Very quick, very easy, very yummy.

Slightly spicy veggie stew.

This is a very hearty, slightly spicy, very satisfying, curry-ish stew.

- onion
- red curry paste
- carrots
- fresh spinach
- frozen edamame
- tahin
- fennu greek
- paprika
- soy sauce
- soy cream
- oil


Fry finely diced onion in a little oil until translucent. I used olive oil but use any oil you prefer.
Add some red curry paste to your taste, I only had half a teaspoon. If you like your food spicy use a bit more! Stir pretty well and add diced carrots. Add fennu greek and paprika, stirring all the time. 

Add some water, until the carrots are just covered. Let cook for a few minutes until the carrots are almost done, then add the very, very, very good cleaned spinach leaves. Stir, then cover your pot with a lid and let simmer for two minutes so the spinach will kind of wilt. 

Add the frozen edamame, a little bit tahin and soy cream (you can use coconut milk as well, I only had soy cream and it was really good), stir again and then season to taste with soy sauce.
The tahin makes the stew creamy and yummy, make sure to try it!

STREET EATERS 05. November 2012

Yeah, it will be a Monday. Again. And it will be Funday! Again.
Like the fabulous HYSTERESE and WHITE LUNG show two weeks ago for example. For a Monday there have been unbelievable many people and it was a perfect night. Lots of lovely people (helpers, bands, visitors, unexpteced visitors), two great bands, lots of fun. 


The beautiful bass/drums duo STREET EATERS from the Bay Area will play at Jugendhaus Erlangen, afterwards I'll be DJing a bit. A nice mixture of pop and punk so you can continue dancing after the show.

You can listen to this hypermelodic low fi punk pop stuff here.
I am listening to the Rusty Eyes and Hydrocarbons LP over and over again.

 Please, come! It won't be the same without you.

A mouse!

Sometimes Woschech the cat brings mice at home. I'm not talking of the dead ones which lie sometimes as a gift for me on the threshold, I'm talking about living mice. Best toy cat ever, as they're still running. I always try to catch them and set them free and usually I get them.
Woschech is not very amused about it, of course. 
But I'm as good as him in catching mice.

Avocado.

I tried several times to plant an avocado core but it never worked out. One time I had a pretty plant but then I moved into a new apartement and the little avocado didn't survive. Poor thing.
This summer I got lucky and so far this avocado is growing and growing. Hope it will survive the winter.

August:

early October:

Today: 

Green beans with tofu and potatos.

Marinate diced tofu with a little shoyu. Fry together with a cooked potato, cut in slices and a finely diced onion. Slightly season with salt and pepper. Cook green beans and mix all together. Add a tiny bit lemon juice. 
Very simple. Very good.

Being lost in reverie.

I love staying in bed. Thinking of nothing and everything. 

Radish soup.

This was a quite delicious radish soup although the picture of the soup itself doesn't look delicious at all.
Fried one diced onion together with some smashed garlic cloves in a little olive oil, added 1 litre water, some veggie broth, salt, fresh thyme and sage and two bunches of small radishes, together with the radish leaves.
After 15 minutes I pureed everything and seasoned with a little salt and pepper.
Unfortunately the small radish loses the bright pink colour during cooking and together with the greens it looks more like spinach than anything else, but is has the typical taste of radish just slightly milder than fresh ones and this is sure a good variation to eat these pretty pink veggies.
I served it with fried potatoes.

Lemon and sage potato casserole.

This was a pretty simple but truly awesome potato casserole I had a few weeks ago.

Cut potatoes into thin slices and layer in a baking dish, season each layer with salt, pepper and smoked paprika. Add some fresh sage leaves, rosemary, basil and slices of lemon on to the top and sprinkle with some olive oil.

Pour 150ml soy cream over the potatoes and cover the dish with tin foil. Bake for 25 minutes, then remove tin foil and bake for another 10 minutes. The potatoes will be super tender and every aroma has melt together to a soft and crispy potato heaven.

Summer tofu.

200g tofu

1 zucchini

1 peach ( I had one of these flat white peaches, they have a bit more flavour than the round ones)

2 cooked potatoes

oil

salt

pepper

fresh thyme

Cut everything into cubes and start frying the tofu and potatoes, after about 5 minutes add zucchini and peach. Season with salt and pepper. Add splashes of water if it seams to dry and fry for about 10 minutes until everything is golden brown and the peach starts to get a bit mushy. Add lots of fresh thyme. This is pure summer, I promise.

I had this today at work for lunch and was so happy to have so good food. Unfortuately non of the generic "but what can you eat as a vegan?"-people where around...but on the other hand they pretty sure would've been totally scared of fried peach and tofu. Ignorants.