Text over Photo or Photo over Text? Onion and Feta Puff Pastry Pie

When you buy a new cookbook, what's more important for you, the text or the photos? Do you appreciate well written texts with lots of information and how to do things and some extra tips? Or will you rather go for books, which have delicious pictures in them?
Questions over questions. It seems, I have just questions for you today. But do you have answers?
Decide for yourself. Maybe you like to comment and leave your thoughts. For sure you know a lot of good cookbooks that don't have many pictures in them, yet to speak about photos. For example, Mastering the Art of French Cooking by Julia Child, Louisette Bertholle and Simone Beck has no photos at all in it. There are some illustration, though. To me, that's a great book, despite the lack of mouth-watering photos. Still you are able to create some mouth-watering dishes by following the detailed instructions.
Do you know any other brilliant cookbooks without photos?
Oh, another question, sorry, but I did this deliberately. Now we like to turn the tables. What about cookbooks with mainly photos and not much text or not so well written or useful text?
I don't have any examples for that. Do you?
Anyway, it wasn't my intention to just go on talking and talking and asking and asking and so forth. I still have some food for you. Once more there was a bit of experimenting going on in my kitchen. Here we go for an Onion and Feta Puff Pastry Pie.
However, we are doing things slightly different today. I give you the list of ingredients and some photos and you figure out the rest. Have a try!

Ingredients (in order of use):
3 onions
3 cloves of garlic
Splash of Greek Raki
180 ml cream
300 g puff pastry
Olive oil
200 g Feta
A small bunch of freshly chopped Parsley
1 tsp cumin
1 tsp pepper
1 tsp dried oregano
20 ml cream
2 eggs
Salt and pepper

Method (if you can call it like that):
I told you, you'll be getting just  some pictures. So, here we go ...

Did you enjoy it? Are you now able to do such an Onion and Feta Puff Pastry Pie?
Of course, you only would be willing to have a try, if the photos would have made you hungry for it. Come on, there is feta in it!
What do you think? Maybe I should try it the other way around sometime and post a recipe without photos and try to make you hungry just by the description.
What do you think is easier? Text over photo or photo over text?

Christine & Christian - Episode 6: Dal, Naan and beyond

I need a plan ... again. Or I simply need to be careful. There is no way I am going to buy new clothing just to have it comfortably fitting. Loosening the belt from time to time isn't what I want to imagine.
Since I've started Christine & Christian, I had quite some Indian food not meaning I didn't have anything else as you can see from my previous posts. After 17 days of cooking from Tasting India I managed 22 recipes so far. I didn't have so much help with eating things up, but still I cope.
What did we have on the menu then last week? Maybe you remember the white dal from the last post. The leftovers were taking some time to be dealt with. Therefore I just made some naan bread to go with it and got any idea as well.
The dough for naan bread is quite easy to make, similar like your familiar yeast dough you might use for pizza. For the naan there was just some yogurt added, roughly spoken.
I made dough that would go for four average sized naan breads. they tasted quite good. I was satisfied. The dough for one bread, though, I decided to turn into something else ...

White dal stuff! Hm, let's rather say naan bread stuffed with white dal, almost like an Indian calzone, if there would be something like that. Samosas are prepared slightly differently. You most probably will read something about that at another time on this blog.
What else was on the menu?

There was this spiced eggplant (aubergine) salad served at room temperature. It was spicy, so it was fine.

Potatoes in curd, also a rather colder dish. That doesn't mean, though, there wasn't any chilli in there in some way.

Another quick one, sweet and sour tomatoes. While they were sweet, I couldn't detect so much the sour part in it. There was, however, something else apart from the sweetness. Oh, sure, the recipe mentioned to use chilli powder in it. Sweet and spicy would be fine.

I go on with eating more fish after I just had this Italian-style tuna, poached in tomato sauce, this time it's Indian-style fish fry. Very nicely you get the taste of ginger with a hint of lime beneath that breadcrust. Besides that the marinade included mustard and garlic. That doesn't sound too bad, does it? Yes, it tasted lovely and ... there was no chilli included.
There also was no chilli in the last dish for today ...

Do you know how long it takes to cook 1 litre milk so that it thickens? Well, it was okay in the end, although the rice pudding was a bit sweet. I guess 150 g sugar would do as well. Maybe one or to pistachio and almond more wouldn't hurt, either. At least it wouldn't hurt me. I know others, who cannot even eat a single piece of almond.
Anyway, I like to take this rice pudding along on our food trip around the world for Bloggers Around the World for as you might know, our current stop is India.

 

 
Do you notice another ingredient from the rice pudding picture? Have a guess and tell me. It shouldn't be so difficult.
In the meantime hang on and keep cooking!

Going digital - randomly - Tonno di Nonna Fangitta

Analogue or digital? When you have to write a letter do you use a typewriter or even a pen or your computer? Is your television reception analogue or have you gone digital? What about your phone? Analogue or digital? Or is it now even smarter than you? Hm ... could have mentioned the same about the television these days. That is all irrelevant now! Although it would be quite nice these days to spent more time in nature instead of the virtual world ...
However, today it's time for random recipes #27 - Get Random Baby!

For random recipes I used to take out my analogue randomizer (dice) and go on with choosing a recipe to cook. This time, though, Dom decided to let us go digital with his
random recipes number generator thingamidoodah he put up on his post. No worries! Here we go ... 27 ... what a coincidence. Counting backwards from my cookbook collection brings us to Jamie's Italy by Jamie Oliver.
Well, I would never think of cheating at random recipes. That would take away all the fun. So, what's cooking then? Just take a moment and think about it ... Last time we had an Indian fish curry. Last year in June we had grilled mackerel with pomelo salad. Oh, I checked it, the result was not so much what I expected. There was also some lasagna and some chicken. Nevertheless, random recipes makes me think of fish ... and that's what is going to be again: tonno di nonna fangitta. That is a tuna dish from a lady called Nonna Fangitta, who lives on the island of Favignana off the coast of Sicily. I would like to imagine myself sitting down somewhere around that area now.
It was as it should be I opened the book randomly and came to this very recipe. First thought: How am I going to make that? Where shall I get fresh tuna? That isn't going to be a cheap meal. I might not do it. Since I don't cheat, the other option was not to participate in random recipes this month. I left a marker in the book and went about with the usual business.
Now, here I am, having a whole day off. A good chance to get a hair-cut. No, I don't have so much hair, it takes a whole day, but strangely I rather go in the morning instead of after work.
Nearby ... in the vicinity of the hair-dresser ... there is the farmers market. Checking the fish stall wouldn't harm. If you have a half-decent farmers market around, that's the place to go. The fish monger had tuna on offer. I went for it ... after the hair-cut.
Back to the kitchen ...
Peeling 1 kg of tomatoes isn't that funny, but not so bad either, if you know how to.
The tuna is prepped with some garlic, chilli and rosemary.

Don't get me wrong now, I like Jamie Oliver, but the photo of that dish in Jamie's Italy is somehow a cheat photo. It doesn't show the cooked dish, but rather the raw materials arranged in a pot. That might look cool, but isn't food reality. On the other hand, that might be intentionally, because it helps you to prepare the tuna correctly.
Anyway, in the end, mine will by far not look so nice as in the book. Still it represents the cooked dish more correctly.
With some more garlic, chilli and rosemary and some other things like a cinnamon stick, dried oregano, capers and anchovy fillets, we start out with cooking a tomato sauce. Of course we add the peeled tomatoes as well and above that as a bonus some tinned tomatoes. Seasoning with salt and pepper is obligatory, too.
The tuna is poached in the tomato sauce in under 30 minutes. That will definitely look like that.

Jamie was right, it tastes lovely with some bread. Dig in!

You can't go wrong with tomato sauce ... Thank you Nonna Fangitta, thank you Jamie, thank you Dom.
The recipe said 'serves 4'. Lately, I'm really lacking help in that department. That means leftovers. According to Jamie, it can be used well for pasta. That reminds me, I still have another post in the pipeline in pictures waiting to be written and published. It is about lamb and the never failing tomato sauce business. Watch out for that!
Meanwhile, enjoy that tuna dish. Have you cooked with fresh tuna before? For me it was the first time and ... I luved it! Going digital with random recipe was really fun again! In other areas, I'll rather be careful with going digital. Those things that are still analogue, shall remain that way. I really don't want my phone or television to be smarter than me! Really!

I just got another idea after publishing this already. This dish goes also well for the April Herbs on Saturday April from Lavender & Lovage.

The Last Crusade - Arabian-styled Chocolate, Fig and Pistachio Cake

It's time again to put these glasses aside, hang the suit into the cupboard and get the leather jacket, hat and bullwhip ready. Well, usually I don't wear a leather jacket and a hat for baking, but sometimes you have to whip things up. By the way, now it has been quite some time someone called me Professor or Doctor, but that doesn't matter now.
Anyway, I didn't want to call this post 'Dr Jekyll and Mr Cake'.
Just remember: "We do not follow maps to buried treasures and X never ever marks the spot." We are just baking an Arabian-styled Chocolate, Fig and Pistachio Cake (note: Arabian-styled is just for the atmosphere and for a reason revealed later).

This now is a 'leap of faith' ... "Only in the leap from the oven shall it prove its worth." Kind of. Let's start our cake adventure ...

What we need (apart from the leather jacket, hat and bullwhip):
3 eggs
100 g sugar
300 g spelt flour
2 tsp baking powder
100 ml olive oil
1 tbs rosewater
40 g dark chocolate chunks (feel free to use more)
Juice of 3 lime
3 tbs honey (feel free to use more)
100 g dried soft figs, chopped up
2 tbs water
50 g pistachios, roughly chopped up

The quest begins:
Originally, the whole idea was, to bake something with chocolate and honey and ... soon things got out of hand. Such things happen, when the mind gets the chance to roam freely (ah, I hate those long drives to work).
Get yourself the average round cake tin, line it with baking parchment and - just to make sure - lightly oil it.
To the cake batter...
Cream the eggs with the sugar ... time for some whipping. Then sift in the flour and the baking powder. Pour in the oil and rosewater and while you're at it, toss in the chocolate chunks as well.
While your oven is heating up, spoon your batter together completely ... 1, 2, 3, 4, 5, 6, 7, 8, 9 ... "Ten. X marks the spot." The marked spot is first the cake tin where the cake better goes and then secondly the oven where the cake tin goes (together with the cake batter ... obviously). 35 minutes shall be the time for the cake to remain in the oven to prove its worth.
Do you believe? I mean, will it be a nice cake? I mean not 'nice' in the 'sense' of 'okay', but ... will it taste good?
As the cake comes from the oven we are far from being through. Let the cake take its time to cool down.
Meanwhile we whip up some kind of lime, fig and honey syrup. Cast those ingrediens together with the two tbs of water into a saucepan and heat it up until most of the liquids have been evaporated. Spoon this over the cake. Time for some chopped up pistachios. They follow ...

Now you could go on and enjoy your cake. Really? Yes ... although we could have used a little bit less lime juice and a bit more honey ... hm ... eh ... maybe - that is in case you have - you could also use more chocolate. Obviously, 40 g chocolate can't be enough. 100 g would sound better. Whatsoever, I did what I did and next time there would be the chance to change it.
Before we proceed we still want to have a closer look at the cake ...

Is that close enough? Well, you can always go and whip up some cream and throw on a dollop of it. 

Now we go back to the roots ... eh ... to the original reason we started all this ... We Should Cocoa #32 featuring chocolate and honey.

Hm ... I just noticed, I had all the ingredients here I got rid of some figs, limes and pistachios. Good job! You could call this quite a deal of money saving and ... "You can never have too much cake:-)" Therefore, here is another cake for Credit Crunch Munch from Fuss Free Flavours and Fab Food 4 All  ... right, not Fab Foods 4 All :-) 

It isn't over yet. We already know, that I'm not a food wasting kind of guy. Due to that fact and because of figs being fruits this post enters also Elizabeth's Kitchen's No Waste Food Challenge - Fruit.

For a moment you thought now, it would be over, but wrongly concluded so. I made this all from scratch and with a lot of luv. So it would be a shame not to enter this cake to Javelin Warrior's Made with Love Mondays.

We nearly forgot. The other reason - apart from the atmosphere - for calling this cake Arabian-styled. You may call me cheeky now (or crazy or ... make a suggestion), but the AlphaBakes April 2013 has the letter "A" for ... Arabian-styled Chocolate, Fig and Pistachio Cake.

Give me just a moment. I need to think a bit ...
...
Yes, I reckon that's all. Really? I guess so!
Ah, just to make sure that no one starts to panic again. The title of this post isn't suggesting that this is my last cooking adventure here. In fact the post doesn't really have anything to do with any kind of crusade. It's just a title ... just a crazy title.
By the way, should I change the blog title to "CCC - Crazy Chef Chris"? Nah, I don't think so. See thee!

Bookmarked Recipe: Chocolate Guinness Cake

You know and I know it as well, that you don't have as much time as you would like to have to read through all the interesting blog posts around and read also new blogs. At times I read only those catching my interest already with the title.
The next step: trying things you read on other blogs. While I wouldn't limit it to those, the recipes I tried - on the average - where mostly those that contain chocolate in some form. Tricky!
There were times I even managed to try a recipe that I have just read. So, it's like going from computer to kitchen and go for it. That's good.
Sometimes, though, things are not that easy. A recipe I would have tried right away was the Chocolate Guinness Cake, JibberJabberUK wrote about.
When I first read it, I was short of one ingredient. So the cake would have looked like that ...

Looking like that wouldn't be a problem in itself, but I wanted to go for the whole thing. 
Due to this, I first had to get some cream cheese. Obviously, without it the cake wouldn't be complete.
Some people to whom I talked about a chocolate Guinness cake shrank back at the thought of beer in a cake. However, for those experimenting regularly in the kitchen and not being afraid of trying new things, you know that it works perfectly and gives a rich intense chocolate flavour. I liked that.
Now back to the baking. As I was shopping for food one day, I remembered I need cream cheese. So I bought a pack. 
Finally I was getting ready to do the cake. Proper planning and shopping would have been better. I didn't have the yogurt mentioned in the recipe. What now? I replaced it with milk that got a splash of lemon. I thought that might do the trick. I didn't notice anything negative afterwards.
The other fact hitting me was, that while I got some cream cheese, it was just a little bit of half what I needed. Consequently the cake ended up like this ...

I got a bit of icing training, but somehow it should have been more. No matter how it looked like now, it was absolutely worth trying that recipe. So, why don't you head over to JibberJabberUK and try it, too.
As we have come nearly to the close of this post I add it to the April Bookmarked Recipes over at Tinned Tomatoes.

For sure there will be more recipes worth trying ...

Christine & Christian - Episode 5: Caramelised Bananas with Incredible Caramel Sauce

Things are still going on. I have been quite busy. After 9 days of cooking from Tasting India by Christine Manfield, I managed 16 recipes so far. Just this week, until now, I used up ... hm ... about 16 chillies: green ones, dried small ones, dried long ones, but so far no fresh red ones. Whatsoever, my supply is going down.
However, this week I also tried two recipes, where I didn't need any chillies at all. One of it were the carrot dosas I tried just this morning after leaving the batter at room temperature the whole night. The result was ... edible.
The other recipe is called in the book Sanjay's Caramel Bananas. Have a look ...

Well, um, eh ... it doesn't look so incredible now, but ... to me, in the end the TASTE counts.
The bananas are just rolled in sugar and then fries in butter.
What's important about the whole dessert is the caramel sauce. How to do caramel, you should know. Yes, you know ... sugar with a bit of water in a pan at high heat, no stirring, changing colour to brown and things like that. Whatever happens, don't be tempted to use a spoon to stir things up ... by no means.
As the colour changed to brown, add some cinnamon and also some chopped up ginger. Toss it in (don't stir), add cream and a few splashes of brown rum. Mix it, but don't stir.
Pour the sauce over the fried banana in the other pan and coat the banana with the incredible caramel sauce.
Whatever happens now ... just make sure you eat the bananas soon.
For sure I will make this again ... before I try all the other recipes from Tasting India. Even if I would stop cooking through Tasting India now (which I don't), that bananas with this caramel sauce was worth it. I have also been thinking about a version including chocolate. Hm, I will have to see about that.

What else did I cook. Here some further impressions:

That is curry-leaf chicken, which tastes great as well. The brownish bits are the fried curry-leaves. Sorry, I didn't have fresh curry leaves, but so far, I don't  have an idea were to get them. I would go for planting or sowing in my garden, if I get the chance. Ah, do you notice the long dried red chilli in the background as well?

A white dal, enjoyable, but not as good as the other dal I tried. There is a cinnamon stick to be seen here and ... have a guess ... there are three dried red chillies in it. For this dal it was necessary to prepare an onion paste. So far I have found out, that it is quite important to have these pastes, although I still need to find out, why exactly. I still have leftover dal and so I might end up using them to stuff some samosas, but I might eat it just as it is as well.

Here comes another lovely potato dish: sesame potatoes. Apart from the sesame and some ginger paste, there was the need for some ... yes, green chillies. It was also the first time ever, I used fenugreek seeds.
I guess, there are a lot more adventures to come. After all, next I have a whole weekend for that. Who knows!?!

If you want more pictures, just check out my Facebook page here.

Creamy Smoked Pork Chops Hawaiian ... sorry, no Hula

There is quite some Indian cooking going on in my kitchen right this moment, but that doesn't mean I can't write you some other things, too.
Do you like Hawaiian pizza or Hawaiian toast? Strangely I can't see the direct connection to Hawaii here ... must be the pineapple. However, it was invented or made popular in Germany in the 1950s according to Wikipedia. Didn't give that much thought to that before and I most likely will forget about again tomorrow or one or two days later.
However we want to use that idea now on some smoked pork chops.

Once more, it's no big deal putting it together ...

Ingredients:
600 g smoked pork chops
6 slices of pineapple
200 g crème fraîche
200 ml full fat milk
Black pepper
Olive Oil

Preparation (or call it assembling):
Start heating up your oven to 200 °C. The preparation won't take too long.
Mix the milk and the crème fraîche together. Unintentionally I ended up with a version of crème fraîche that included herbs ... no worries ... if you like that. Season with pepper.
Now get your oven proof dish and put in the smoked pork chops and pineapple ... chop, slice of pineapple, chop, slice of pineapple and so forth.

Then pour the milk and crème over it and add a few little splashes of olive oil.

Transfer to the oven for 40 minutes and ... do something else in that time. You could ready a book for a change.

Eat it with some nice bread for mopping the lovely cream sauce. It would be nice to have a salad with it as well. You will get some ideas. Whatever suits you.

Dig in! Well, since this is not reall to do with Hawaii, there will also be no hula right now, although we might try that another time ... as soon as I figure out ...

Christine & Christian - Episode 4: Up and running

After a few hours of warm up by leafing through the pages of Tasting India, I started cooking from it on Thursday April 11th. 
I mentioned there would be over 250 recipes in the book. Now after carefully counting ... that is if I really was that careful, but that would be too many 'ifs' ... I came to the number of 283 recipes in the book, not counting any variations. I added, though, also individual recipes for spice mixes and pastes, of which I might need some more then once. That also means there are also some quite simple recipes in it.
While cooking for 5 days I managed 8 so far, including one for garlic and ginger paste ... or was it ginger and garlic paste. No worries. I was also invited to cook some Indian food with some friends. On that day, there was also butter chicken on the menu, which tasted very very luvly. Fine, that doesn't count for the recipes, because I didn't make it from the book.
I contributed a gorgeous dal, which tasted as luvly as the chicken, although one of my friends said, it was even better than the chicken. Ah, whatever, very lovely.
I leave you with some food impressions before I have a few more words.

 

Dal Makhani - one of the best dals I ever had ... with that ginger and garlic paste, tomato puree, butter and cream it promises a lot of taste and ... guess what? Have no fear!

Butter Chicken - I wonder, why it has this name. There were a lot of spices, yoghurt, milk and obviously chicken.

Just give me a large plate of it ... anytime!

Sweets for the sweet - Wholemeal Halwa. Don't ask, just taste ... there is a touch of cardamom to it ... if you do it right. All that stirring was some good exercise. Was it half an hour? It was supposed to be less.

 That would be something for hot days - Ginger Lime Soda. I just hope we will have some days this year, so I can put that drink to proper use. It's really refreshing. The ginger isn't too intrusive.

Eggplant (Aubergine) Masala - There were two green chillies and two dries red chillies going into it. I wonder what that will do, if you have properly hot chillies. Those fresh green ones from my windowsill need some more sun. This eggplant masala is delicious how it is with some rice ... good I have a rice cooker.

I hope, that gives you also some good inspiration for our current Bloggers Around the World - India. If you like to know more about one of those dishes, ask away ...
 
Now I had also chance to stock up some things. While sitting at home unprepared and pondering about what to cook, I was still in need of some vital ingredients and there was no chance for shopping. By now, it's fine! I'm up and running ... as you can see above as well.
What about fresh coriander, though? That might cause a problem, searching through shops for some. Parallel to that I started my coriander growing program again. Better late then never, although it will take some time before I can use some of that ... if it works at all. I definitely should get some more ready plants for the garden, when the time is right.

Christine & Christian - Episode 3: Use your Imagination

Just imagine: You are sitting relaxed at a beach in the shades of a palm tree. There is even a cool breeze, as well as a cold drink in your hand. You take a sip. The sound of the water of the ocean hitting the beach makes you feel even more relaxed. The sky is shining brightly and everything is perfect.
Did it work? Did you see yourself there at this beach with this pure fine white sand? No? Maybe you need to close your eyes in order for it to work or the description wasn't vivid enough.
Anyway, that is not going to happen!
But since you trained your imagination a bit now, we can go on with step 2. Let's get Tasting India ready and have some Curd-cheese Balls in Rose Syrup. How does that sound? Use your imagination ... for that is not going to happen either.
Let me show you a picture and you might get a faint idea ... or simply faint.

While looking for some easy going recipes to start things off with, I selected to make these Curd-cheese Balls in Rose Syrup. They looked lovely in the book and I imagined them to taste that way as well ... with a nice almond surprise in the center.
However, as you have seen from the picture ... eh ... there was a different surprise and ... eh ... well, you haven't seen any balls.
What happened?
Hm ... good question!
Maybe at first it was the syrup going into a wrong direction ... turning into candy rather. Nevertheless I got things simmering again and was ready for the balls to be poached.
Carefully placed and resting in the simmering syrup-like water they decided to do something else ... falling apart.
In the end it was just a gooey semolina curd-cheese something. I added another splash of rose water, stirred until everything was smooth and spooned it into a bowl. Tasting! Well, it has a nice rose water taste. Now it was rather a semolina pudding. I thought, a few fruits on top would be nice. Then there where these coloured chocolate sprinkles. The least I could do. Make it colourful. That gives it an Indian touch probably.

If I get chance, I have to try it again and get some real Curd-cheese Balls. Could it be, the semolina wasn't coarse enough? Just use your imagination ... I'll be off to the beach ...

Bloggers Around the World Round-up: Japan ... and guess what?

Inevitably this was going to come, the end of our trip ... eh ... stay in Japan. What shall we say? Where all our dreams fulfilled? What about yours?

Let's see what everyone was busy with. So, without any further ado, we start our Japanese food round up with ...

Some lovely Matcha Madeleines from Choclette. For sure you love that colour and ... most probably that cake stand as well. Who doesn't? Go, have a closer look. You can't see it all from here.

Next, have some Yakisoba from Elizabeth ... and don't pay too much attention to what her brother says. Judge for yourselves and get some noodles ready. That is, if you have any.

Caroline has something completely different for us: Jap Cakes. Is that any sort of trick? I wouldn't know. Do YOU remember Jap Cakes? No? Then have a look and find out some more details ...

Before we leave, let me remind you of something you read here on this blog some time ago, something with rice and salmon: Rice Balls with Spring Onions and Smoked Salmon.

However, what is travelling without some surprises. So, here it comes ...

Ruth still has to offer us some Japanese food. Let's grab some nice tofu and go for Lemon & Ginger Soba Noodles with Tofu and Salmon Gari. Above that, if you want some Matcha ice-cream, you have to check out Ruth's blog at another time.

Thanks for all who had a share! It's always be a pleasure to travel with you. 
Did you miss your blog entry? Yes, we missed it, too. Or maybe it's just some great misunderstanding and I didn't see it. In that case, let me know. In the other case, just hang on as we travel westwards ... to ... have a guess ... maybe it's simply inevitably ... it couldn't be any other way ...

INDIA

Do I have to say anything more? You know what to do, don't you?
In that case ...

1. Leave a comment with a link to your post here in this very post, below (ha ha - can't comment anywhere else on that post). 
2. Link to my blog and this challenge in your post.  
3. Use the "Bloggers Around the World" badge (the one you find at the beginning and end of this post ... you know!).  
4. You can use a new or an old post, but it has to be adjusted accordingly (you know, all the linking). 
5. Have fun and enjoy it (and maybe tell others)!

If we don't hear or see us again in this regard or connection, you know, we will meet here again at the 13th of May (Have you ever wondered why 13th?). 

In case you are lacking inspiration, just tune in to Christine & Christian here on this very blog. It's all about India.