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education - abolish tuition fees!

On Thursday the 02/24/2011 must cheer half a million students and millions of sympathizers. After much back and forth has made it the red-green minority government in North-West traps by using The Left finally, the chapter general tuition fees to be the definitive. Owe this success to the young people in the protest and resistance, hundreds of thousands of people, especially within the education strikes, and the constantly maintained pressure on the extra-parliamentary politics.



The Hamburg woman Nadine Berger, executive director of Action Against Tuition Fees (ABS), said to the present day: "The struggle against tuition fees are mainly of that resistance is worth against social injustice,"


After Hesse and Saarland falls NRW now with the greatest bastion of ideological charge market proponents. The newly elected government in Hamburg has announced that tuition fees to also create. The nationwide trend is clear, a government after the other charges is issued.


Berger expressed his delighted: "When a Quarter of all students in Germany are exempt from this totally antisocial and excluding tuition fees, speak of a historic day for the entire educational movement.


the winter semester 2011/2012 is required in only four of 16 provinces, tuition fees. Since the abolition in Hamburg also is common, there will soon be only three states with anti-social acting general tuition fees. On 27 March will be held in Baden-Württemberg, the next state election, which could come to an end of tuition fees for 275 000 young people.

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term extremism, anti-repression, solidarity, anti-fascism, Info-talk-criticism, and much more ...

Fri, 04.03.2011, 19.30 Clock Contribution to the Critique of extremism term "information and discussion meeting with the group of anti-fascism of the University of Mainz.

Sa, 04.02.2011, from 21 clock goes bakery balloon factory - big anti-repression Soliparty

Other dates and events on Fr 4.3. at 19:30 clock "criticism of extremism concept of a detailed announcement:

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Delayed Christmas dinner

Oh, that was good! Duck, there are far too rare. And I like the spring cattle so much. And behind the home as well as the garment smells so appetizing fine. deliciously simple, I'm excited!

The duck breast was intended as emergency food for the Christmas season. If I had been in one of the holidays alone and would have needed a really good food. You know, never ... Since December slumbered in the chest freezer. For thawing, she went yesterday afternoon for half an hour in the oven (defrost without temperature).

the skin with the fat I have carved lozenge. Then there was a nice cure package with star anise, Szechuan pepper, garlic, ginger, honey and soy sauce. After an hour or two it makes the skin side, as much as possible, clean with a spoon so that no piece of are of the marinade on top, which would burn in the heat of the oven slightly. Then can the duck breast at 180 ° C for about 45 minutes in the oven, skin side up.

more than enough time to loose support. First, I stir together a sauce: rice vinegar, soy sauce, oil, finely chopped spring onions, ginger, finely chopped red and green chili.
A few clean and chop vegetables, and short with little neutral oil and swirl through the salt pan. Fifteen minutes before serving, cook the basmati rice.
Once the duck is cooked, it should still have a little rest at room temperature. Thereafter, the meat cut into strips be.
The liquid is located in the meat, grease and something to eat and serve.
If you are lucky, is in the fridge now something homemade teriyaki sauce and fresh coriander. Then everything as it should be.

Although the duck breast, understandably, were no leftovers, I have made provisions for the new week: The sauce with spring onions tastes great with rice and vegetables.

To: Basmati, sauce with spring onions, gravy.

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heavenly earthy soup

What do you do this with a tiny amount of blood sausage? Actually, it is hardly worthwhile to throw the little bit in the pan. On the stove is a small amount of the delicious chicken broth. There are also a few boiled potatoes and vegetable scraps (celery, carrot, leek) from the freezer. Neat ran cream and once with the potato masher by the pot - we already have a delicious, creamy potato soup. Baked apple slices, golden brown onions and black pudding from the pan make it a heaven un Äd soup, for my dinner yesterday.

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computers are becoming increasingly important - but also cake!

My grandmother was 62 years old when the first computer in moved into our house.

to my 15th Get me a birthday I had Commodore 64 desired and actually given by my parents. It is possible that my grandmother at that time also given something to it. The device was to be connected to an old TV and the Datasette had a few days also purchased. The older among us remember the then revolutionary technique.

who at the time was already grown up, predicted in either the social world downfall, because the computer would rationalize all jobs. Or expressed a vague optimism, saying "yeah, that with the computers, which is now accessible important ". What these predictions is derived, I did not quite understand. The thing was just too awkward, because my computer I had to feed commands . For hours I had a number from one coordinate system to the keyboard, only to small images or see fly pixelated logos across the screen.

In the first years I knew exactly one person who had a modem, a bulky part, which was connected by placing the telephone handset to the line. Although I was not clear whom my Call computer is supposed to, I would also like to have owned a modem. I dreamed of the idea that all the computers of my school friends together would be networked. a fabulous network of perhaps a dozen computers!

people like my parents were a little younger than I am today. No one in this generation is interested in our environment at that time for computers. The Commodores and Ataris were small children's toys. Only after a few years ago, featured small business somewhat better IBM computers to the office. Now my grandma was

this week 90 years old and my father celebrated his 67th these days Birthday. The last 28 years have passed by the grandmother, without any contact with new-fangled stuff and the Internet. The same applies to my mother, and a lot of the friends and acquaintances of my parents. - "Computer? Do not us. "My father, the computer uses contrast to a similar extent as I do.

I am very curious on what development we look back, when my parents are 90 times!

Confronted with two birthdays there was surely something to eat, or
Sure, that was the first pie fight this week?
chocolate cream and eggnog cream of cafe and pastry shop VICTORIA, Alte Str 37, 50226 Frechen, 0 22 34-92 39 48, - correct class

nice to round at my parents I brought the dessert: apple pie following the recipe from Dr. Oetker.

And a few small profiteroles, because the birthday girl they like so much filled with vanilla cream (milk, cream, starch, vanilla, sugar) and painted with chocolate (dark chocolate, butter and powdered sugar). The blank is made of plain old baked choux, the day before.

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Pasta # 39 - Culinary discoveries of an eight year old

A little girl wanders through a park. After a few steps to read the little something from the ground, again and again. Then she carries her prey to a low wall and knocked in a stone, it has also lifted from the ground around it. What is this? About something to eat?

I was eight years old when I watched this scene from the window. We spent our first summer vacation in southern France and I was looking for entertainment. A friend of the games would be great! But find one qualified peers, the edible stuff outside the front door would be a Haupgewinn!

My parents thought it was okay that I wanted to play in front of the house in the Park, and so I set off. I fixed his eyes straight to the ground, after all, there must be something terrific. what? I had no idea what I should look. Apart from long pine needles were everywhere, only segments from around the cones. What was it all about? That you can not eat the cone scales thought I was the same to me. Well yes, taste is for free. So I add a beautiful spot on the low wall and then try looking for Draufrumhauen.

What I also tried the Klopperei did not return. first appeared as Sophie, light came into the pine grove. The girl in the green area was also observed me and showed me the treasure at my feet now: Incredible amounts of pine nuts were everywhere among the trees. You had to look very carefully because the small nuts were well camouflaged. A black powdery layer covered the hard shell. Sophie showed me how to open the pine nuts with a stone.

for this holiday, I had found a girlfriend. The fact that we did not speak the same language was rather exciting to be problematic. Only the day before we left I had to me by my mother to write something on a note to say goodbye to Sophie. Unfortunately, it was a matter for the first time in difficulties in understanding. I think my mother had to explain later.

pine nuts always remind me of that leave, to Sophie and the fact that there are places around where pine nuts are free of charge and mass on Earth. - Just like that!

The other Sophie duly made to me yesterday with their enthusiasm appetite. And so it came to that lunch: pasta with broccoli, marinated tomatoes and pine nuts. The vegetables I have just cooked and even then tossed in a mixture of butter and cream, with a little garlic, salt, pepper and nutmeg. Then it was mixed with the hot pasta and the chopped tomatoes into strips. A few toasted pine nuts and parmesan shavings on - and done!

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The Versatile Blogger

A new blog award I achieved the right time. Photos of my food I do not have to provide just not much time for shopping and cooking. Lilly from the mini-kitchen has considered me with this award and I am very pleased. - Thank you, dear Lilly!

class Although I think the idea of such Awards, because it also get lesser-known and new blogs a chance, I can not hold me so completely to the rules. The Regulations provides that, that I name 15 blogs that I've discovered only recently. - I'm sorry, I get really not listening. It's probably more that I do not so quickly discover something new, but to run after the mass. So I read the blogs, in principle, are well connected anyway. Usually these are met in my blogroll again.

Nevertheless, I am happy to tell seven top-secret secret things about me:

1. morning, I really need to drink something hot, best Darjeeling.
2. After my stomach can you set the clock.
3. picky eater to me unlikely to go on my nerves.
4. are sweet to it.
5. I could eat every day Pastasciutta.
6. Sometimes I find the way home, not for food but always a good thing.
7. I like people who have a healthy appetite.

The Versatile bloggers - The rules:
Thank the person you the award has given and link them to your post.
Tell us 7 things about you.
Give the award to 15 recently discovered a new blogger. Contact
these bloggers and let them know that they have
receive the award.

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to soaking and check off

In winter there is no green beans. With me is the easy way because it was always like that. At home, there were the vegetables, if it was in season. Product from the can or the freezer was not popular.

A few times I got it at my grandmother with pickled beans do. The small shredded "Fitschbunne" be here in the Rhineland, fermented lactic acid and sold surprisingly in substantial quantities in plastic bags. - My enthusiasm is almost impossible to restrain, if I do not eat this stuff must be.

course, are also in February, fresh green beans in the shops, and I want to do well no one worm. Nevertheless, my gaze straight on when something comes into range. Usually I am not at all true that pulses lying around somewhere in the winter.

received full attention, however, the dried beans that I could always lie in Swiss supermarkets. Unattractive black chips, packaged in clear plastic bags g to 100. - How do they taste good? Robert she presented a few times at lamiacucina and they saw there did not look bad. Robert however smarter than me and takes no Chinese supermarket stuff, but federal Bioware.

For the winter holidays I have now brought a bag and tried out. The beans are easy overnight in cold water soaked and cooked in vegetable broth the next day. I poured the broth and swung behind the beans in garlic and butter. In addition there was Emmental meatballs and mashed potatoes.

Now I wait for August or September, before I eat green beans again.

beans, soaked in water.

and drained. Before soaking the beans are dark brown, almost black.

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photos from my archives on the titles of two recently published books

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stirring without Roman

Yeah, I know, only the whip and then into the lake ... None Fondue round remains one's spared. Some joker has always the degenerate Romans quoted as transform the cheese into a meal kind of spin the bottle occupying powers.

While my passion for cheese melts only in recent years really awake is still my aversion to culinary games uninterrupted. The same holds true for card or board games, but that does not belong here, because this is a food blog.

While I still wonder what are other people from sharing their melted cheese with any of these jokers, I observe the offer in the shops. Obviously, the demand for fondue portions for singles, because in my occasional trips to Switzerland for several years, I see more and more these little done in the mini fondue pots for the microwave.

This idea is not bad, for fondue makes Fun when it is not being besieged by the Romans. It's actually a very nice and convenient single meal. The cost is very low. Approximately 150 g

bread cut into bite-size pieces. It is advantageous if all the pieces have a little bark.
grate 150 g cheese coarse. Classic is a mixture of Gruyère and Vacherin. For me it was last night with Gruyere Swiss cheese. Stir
75 ml white wine with 1 / 2 tsp Speisetärke and together with the cheese in a small saucepan. peel a clove of garlic , strike plate with the knife handle and add. All together at low heat, stirring, bring to a boil. Season with 1 teaspoon
Kirsch, some chili and nutmeg .
( were recipe for Betty Bossi divided by four. In my print edition of the quantities a bit different. )

And then off you go. Simply pieces of bread impaled on a fork and stir in the melted always nice crowd. take this every time on the bottom of the pot, so that nothing attaches.

tastes even better when first the bread into the kirsch and then dipped into the cheese. I must admit, however, that this variant is less fitting for a single meal. By Kirsch I wait it out until the Romans are back.

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The surprise packet in the bread recipes

What is this? A recipe and like so many different breads? In Zorra there is a basic recipe that arise from the lot of favorite breads. Following the same principle still bakes bread and rolls, the Swiss, oatmeal bread and potato bread. Back also works with cute names like Schlumbergerli Tessinerli and come out of it.

This versatile recipe is Zorra since December under the title a basic recipe - 12 different breads to as appetizing online book available. further twelve recipes are currently in progress .
My first was the
Zorrabrot Country Bread, which came under my hands for Mockturtlebrot . It corresponded to the criteria of beauty, not for bread, but it happened exactly my taste. Was therefore clear to me immediately that I would use the miracle recipe more often. This time it was a dark wheat bread from the bag of tricks. It was baked with flour 1050s after the base recipe. so easy, will take you to delicious, fresh bread.

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Pasta # 38 - made good

times then I eat lasagna. there in the near future, it seems only to. Somehow, the urge gone through the stocks with me and I was suddenly there with a team portion. Meanwhile the whole pasta dish distributed in plastic containers and later, a large part goes into the freezer.

Lasagne al Forno do I still look finished her pasta, layered alternately with a very fruity tomato meat sauce and a thick béchamel. The red sauce contains a corresponding share of carrots, celery, leek, onion, garlic and parsley, oregano, rosemary and thyme. The white sauce is strongly flavored with nutmeg.

tastes best lasagna me if a cheese is processed in it. The white sauce will please are very lightly browned. In some places it is mixed with a bit of tomato sauce. About the completed portion of I rub a tiny bit of parmesan. then let me with this

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What's Hot

streams in a moment you through these cold pork and thinking about the appropriate measures. protest? Strike? Threats? - Uses nothing all that remain damp fingers. Any contact with door handles, keys or other metal, lowers the temperature significantly. I want to go home, on the warm stove.

The next moment, the vegetables are sizzling in the pan. Fry onions and carrots in olive oil. Chicken breast pieces even join in as well as garlic and leeks. A tiny hint of curry flavor spread, first in the pan and then into the kitchen. Vegetable stock, white wine and remove the whole show off before a big spoon crème fraiche envelops everything in a gentle pleasure. Finally come the peas, because that is just cold. But now everything is fine again.