My birthday falls just 3 days after my mother’s so normally I go home to visit for a weekend to celebrate both our birthdays. It’s been a while since we last held a birthday party for us since we’re getting older and prefer a more intimate celebration. This year however we decided to have a lunch with some close family friends to celebrate my arrival into my 20s. It ended up being a huge feast. One of the main dishes that my mother and father requested was a Prime Rib Roast. Now I’m just starting to learn the art of cooking larger meats but since I had managed with the Pot Roast for Thanksgiving and the Braised Beef on my own, I decided to give this a try as well.

I proceeded to search the web for various recipes and cooking techniques for Rib Roast and after discovering a few, I decided I wanted to go with a mustard/garlic crust.

As you can see from the first photo, I took seasonings like dried basil, italiano, fresh chopped garlic, dried rosemary, black pepper,  salt, lemon grass powder, grapeseed oil and grainy mustard. I was heavier on the mustard and garlic as those were the flavours I was aiming for the most. As for quantities, I have no idea (hehe). I cook how I feel. So I added amounts that I thought would taste good until it got to a consistency that I felt was best to rub on the roast. It’s very hit and miss, I know. I also peeled whole garlic cloves.

Anyways, I prepped the meat by washing it, drying it with paper towel and then making small but fairly deep incisions into the meat with a small paring knife on both sides of the meat. I then inserted the whole cloves into the holes so to infuse even more garlic flavour into the meat itself. I then put the rub all over the meat.

It was left overnight to marinate in the rub and also for the fact that I did this at 11:30 at night and there was no way we were cooking it then. My parents woke up early to cook the meat before church so that it could rest while we were out and be perfect to eat by the time we got back. I don’t honestly remember the instructions that I gave them. I based it off a site I found on google with regards to tips & techniques to cooking Prime Rib. I forgot a few key things but managed to wake up in time to help them out before things were ruined.

My mother also wanted tons of vegetables roasted along with the prime rib so near the end of its cooking time, we added them.

The vegetables consisted of potatoes, onions, carrots, red and green peppers and mushrooms. They were all coated with grapeseed oil and seasoned with black pepper, salt, basil and rosemary.

Final Product:

It was actually cooked to perfection. A tad pink on the inside, well seasoned and the inserted garlic really did the trick. The vegetables turned out great too, very flavourful but still had a bite to them. Everyone seemed to enjoy it which was interesting to see since it was the first time anyone had cooked it for our circle of friends.  It was nice learning something new and expanding my cooking repertoire

I had a friend come into town the weekend following my birthday to come celebrate with myself and friends. He had a craving for sushi and since we had all just woken up from a long night of partying the previous night, no one was in the mood to get dressed and go out so we opted for delivery. He asked me where was the best place to get sushi in Kingston and sadly I couldn’t suggest anything since my search for the best sushi in town was just beginning. I presented him with as many take out menus I could for sushi and upon much deliberation, we decided to go with Sakura. After debating further what we should order he opted for the complete dinner #19. Nara ($14.95)which included: California roll, strip loin steak, shrimp & vegetable tempura, dessert, steamed rice.  Since Sakura features free delivery for my area if I ordered more than $25 before tax, I decided to order Sushi Set A # 75 ($13.99) which included: 8pcs - Salmon, Tuna, Spicy Tuna, Spicy Salmon & 1 Salmon skin Handroll.

The food was delivered at the time they predicted 30-45 mins. I don’t know how standard that is for delivery time. At the time I lived near the Kingston centre so its one straight drive on bath rd to reach my apartment but in any case, I didn’t notice it too much as I was preoccupied with other things.

I didn’t do a review on my friend’s food since he pretty much inhaled it the second it arrived. It seemed like a substantial amount of food, at least it would have been for me so quantity for price seemed right. My meal included miso soup along with the sushi.  

The miso soup was actually pretty delicious. It was just a tad salty but passable. The tofu pieces found at the bottom was firm but silky. I don’t normally eat miso soup as I find it normally lacking in flavour or too salty or muddy but this was completely opposite of that.

This was my sushi set which included everything as previously described. Both the regular tuna and salmon were decent. Nothing too remarkable. The spicy salmon and tuna were not what I had expected. I had anticipated more of a roll. Their flavours were unremarkable as well. There wasn’t very much for spiciness. The spicy salmon and the tuna also tasted so similar, I couldn’t tell any difference. The nori around the hand-roll was a little soft from transportation and fell apart a bit while eating. The salmon skin inside wasn’t crispy, again probably due to transportation.

Once again nothing truly satisfying from Sakura. All passable if you’re just looking for a different meal. Best thing about it was the low minimum balance required for free delivery as most places require a $30-40 minimum and their delivery zone is rather large.

Sakura should be experienced once but I don’t know how many more times after.  

Sakura Japanese Restaurant
1350 Bath Rd., Kingston. ON
613-531-8882
website

Kingston has a large amount of Japanese restaurants but unfortunately all of their authenticity comes into question as most are under managed by Koreans or Chinese. It’s apparent when you look at their menus and realize that there’s a whole other section dedicated to their cuisine alongside the japanese fare. It begs one to wonder why they don’t just specialize strictly in their food as I would happily go to an authentic Korean BBQ place over a less authentic Japanese restaurant but that’s beside the point.

For my 20th birthday, I was having a major cravings for sushi. I had originally considered ordering in as I was still in the process of making my birthday cake and didn’t want to stop but after consulting some of the prices plus the cost of delivery, that idea was quickly squashed. I’ve been a little weary of eating sushi in Kingston due to price and freshness. I’m used to the concept of All-You-Can-Eat (AYCE) which is easily found in Toronto for a rather affordable price. I’m also the type of person who often doesn’t eat sushi (to keep it a more special occasion when I do) so when I eat it, I eat TONS of it!

I had heard good things from friends about Sakura, claiming that it was the only place in Kingston to go for sushi. In hindsight now, I realize their advice is a little one-sided since most have not ventured to other sushi places beside Asha and Ta-ke, both of which I’ve read enough mixed reviews. But since it was AYCE, I decided to give it a try. Now A is not a fan of sushi but since it was MY birthday, he was willing to go along.

When we arrived I wasn’t sure whether or not to go for the teppanyaki menu or the AYCE sushi menu since I knew that A would probably prefer the teppanyaki more, but I couldn’t ignore my craving and convinced him to just give it a try. The place was rather busy even for a Wednesday night. I realized a little later that another birthday get together was going on. Itwasn’t overly loud and we still were able to enjoy the evening.

There were two menus provided with the option of AYCE sushi. One listed their menu standards while the other featured some special items. You could definitely tell the Chinese influence on the place as there were quite a number of Chinese dishes. I was really craving udon noodles as I remembered fondly of this delicious soup with udon noodles dish that I always have at one of my favourite Japanese restaurants back in Toronto. Since I wasn’t interested in soup, I opted for the stir-fried variety, chicken yaki-udon.

NOTE* I apologize in advance for the yellow tinge lighting on all the photos. This is the flaw in having only a P&S and forgetting to turn flash on. I also apologize for a lack of photos as I was so hungry, I almost forgot to take any at all.

The udon itself tasted okay, nothing remarkable. It just needed more flavour. The chicken was horribly dry even amongst the sauce/soup of the yaki-udon. I prefer a little more bite to my vegetables but it would do. The portion was perfect as it allowed you a sample. Any more and I would have over-stuffed myself on the highly starchy noodles.

Next up was the chicken and steak teriyaki:

As you can see, I couldn’t manage to get a photo of the steak fast enough before A ate it all up. It was probably the only thing on the menu he was willing to eat. The steak teriyaki was deliciously tender. It wasn’t overly chewy and just melted in your mouth.  The teriyaki sauce that accompanied it wasn’t overpowering or too sweet as some other Japanese places do it. For example Ta-Ke normally has the meat swimming in its sauce, which I often don’t mind because I’m a huge sauce fan, but of course, the steak should be the highlight. It was a reasonable portion but since it was so delicious we opted to get 3 more servings I believe, most of it going towards A and his appetite. Unfortunately their steaks were inconsistent which dampened our excitement and praise for their steak. One ended up being a little too rare for my liking. I don’t like a steak too well done but it was bleeding a little too much for me to attempt to digest. Another steak was overcooked for its thickness and size so it ended up being horribly chewy with very little flavour, even with the teriyaki sauce. All in all, their steaks didn’t match that of the first experience and we deemed it as a fluke on their part.

As for the chicken, just like the pieces found in the udon, it too was horribly dry despite the sauce. It lacked flavour and had an unsettling mealy taste to it. It may just have been that night but as a safe bet, I’d avoid it.

I also ordered some shrimp & vegetable tempura:

I love tempura and try as I might, I just can’t get it to be like those I find at Japanese restaurants (I’m still working on it) . I don’t normally get the vegetables but it came as a set along with the shrimp. It was fried to perfection, not overly oily. The shrimp were a good size and didn’t have too much coating. I love sweet potato tempura so that out of the vegetables was the best. The onion was a little undercooked but overall a tasty fried dish.

A also ordered some chicken fried rice (I don’t know why we kept ordering the chicken knowing how bad it was, wishful thinking I guess). It was a medium size portion (although much too big for my capabilities at that point). Upon discovering onions A decided not to eat anymore and left that up to me.  The chicken was again horribly dry and I picked them out of the rice. The rice didn’t have a lot of flavour but it was passable as a filler. I could certainly fry up a better batch at home.

The one and only photo I took of the sushi as it was presented to me ended up being far too blurry to showcase so the best I can provide is the photo above with the few pieces of sushi seen at the bottom right hand side.

Knowing that A wasn’t going to partake in the sushi experience I ordered their Sunshine roll (8pcs), as well as a Spicy Tuna roll (6pcs). They describe their Sunshine roll as having ‘Salmon, Tempura & Avocado Inside, Topped with Fresh Salmon, Scallion Spicy Creamy Sauce and Crunchy’. Upon its arrival I was disappointed to realize that the inside salmon was cooked and I’m not particularly a fan of cooked salmon, especially in sushi but I ate it anyway. To be honest, it wasn’t anything remarkable. It was well balanced in textures, underwhelming in flavours and not all that exciting. As for the spicy tuna roll, there was too much rice for my liking and after all the other food I indulged in, I didn’t need more starchiness from rice. It too was nothing spectacular.

A and I shared a vanilla ice cream to finish the meal which was sadly probably one of the best things of the night.

Dinner prices are as listed (and of course subject to change):

Overall, it satisfied my craving for the time being but was nothing compared to my experiences back in Toronto. I don’t know if i’ll be returning for their sushi but I may give their teppanyaki a try as I’ve heard mixed reviews on that as well. This time around quantity sufficed the lack in quality. A who didn’t eat much from the menu and was disappointed in the steak at the end probably won’t be joining me for another sushi adventure, however he’s never experienced the cheesy show that teppanyaki offers so maybe we’ll go just to give him something new to look at.

As for service, it was certainly lacking. We ended up having to follow up several times for some items and they often took a tad too long to clear the finished dishes. There’s definite improvement to be made there.

Sakura also features delivery which I will be reviewing next.

Sakura Japanese Restaurant
1350 Bath Rd., Kingston. ON
613-531-8882
website

Risotto is one of my favourite simple meals. I’m no expert at cooking it and although I’ve done so several times, I still have a long way to master the art of risotto. I first made it many years ago. I was rummaging through my family pantry and came across a bag of arborio rice which is not a common thing to find in there. The lovely part about risotto is that it requires very few ingredients. I often just follow the recipe at the back of the box. I always add mushrooms to give the risotto more body and a meatier taste because I often eat it alone.

Ingredients used:

•  Arborio rice
• Beef broth
• Mushrooms
• Red Onions
• Parmesan Cheese
• Parsley
• Black Pepper
• Olive Oil/Butter

 I don’t want to include a recipe as there are tons out there. It’s best to follow the instructions found on the box. Risotto takes some patience but it is well worth the wait. While cooking this I also cooked A dinner making his standard chicken & pasta which turned out really well.

I added a chicken breast to my meal and this is the final result:

 Review:

The risotto turned out really well. I ended making a lot (as usual) and ate it for a few more days. It could have been a tad more creamier. Other than that, delicious as usual. I’ve made it a few more times since.

I decided to drink something a little more special. I decided to mix a jones red apple with an arbor mist strawberry white zinfandel just for the sake of mixing it since they were the same colour. It turned out pretty one. You could easily drink either one alone and it would be just as good. I  don’t often drink alcohol and I am able to stomach both the weak and the strong alcohol but I just wanted something sweet to go with this meal. I most often just drink water with everything.

 My last meal as a 19 year old and it was very yummy  

For my 20th birthday I spent time trying to think what I could do that was silly and fun to commemorate the fact that I was growing up, leaving teenage/childhood years behind and moving to the adult woman phase.

photo found on google

After being inspired by the above cake, I decided that I wanted one just like it for my 20th birthday. It was colourful and fun. I haven’t baked a cake in a long time, especially one from scratch and since I knew making all the layers and colouring it would take a long time, I didn’t want to add in my own hassles of trying to make it from scratch hence the help of boxed mixes

I bought french vanilla mix because it was the only white cake boxed mix I could find, the food colouring I had on hand, french vanilla frosting and vanilla frosting with rainbow sprinkles. And although it turned out very tasty, I want to attempt making it from scratch next time (and trust me there will be a next time).  For the boxed mix all you do is add eggs, milk and oil and colour it according the colouring instructions on the back of the food colour box although I multiplied the amounts of drops to intensify the colours.

I only had 1 baking pan and 2 bowls so I was forced to make one batch, colour it one portion at a time and bake it before moving on to the next colour. Hence, it took me and A literally ALL day to make. I will definitely have more supplies next time around. We took one box and split it into 3. We had originally only wanted to split it into two but I was determined to have as many colours/layers as in the inspiration photo. The colours were (bottom layer to top): pale purple, baby blue, neon green, vibrant yellow, warm orange and super bright red.

!!!

I then frosted each top layer with the vanilla frosting and the top and sides with the rainbow sprinkles frosting. I had thought while I was spreading it that it wouldn’t be enough (I was under the impression that it should look something like a full buttercream frosting) but it ended being just right since it would have been sweetness overkill.

I took the above photo to try and help give a better sense of how incredibly tall this cake was. But that’s expected with 6 layers. We finally finished the cake at around midnight. A ate the first slice at 3 am because although he tried to wait for a more appropriate time, he just couldn’t wait any longer. And since he was kind enough to make it with me, I figured he deserved it. The next day I took a photoshoot of it before any more got eaten. I ended up saving a huge slice for my father who begged for me to send it to him which I did. He hogged it to himself and no one else at home got it and now I’ve been requested to make it again.

Final product:

!!!

Review:

It was lots of fun to make and although there are lots of steps, they are simple and easy to follow. It’s very appealing to the eye and makes for a great birthday cake. It is a tad sweet so be sure not to eat too much. I’m hoping to make it again in the near future. I love the idea of coloured cakes. I think it’s really exciting to cut into it and see the designs. I also heard about the checkered cake effect that I want to try out in the future. The cake didn’t turn out the same as the photo but I know how to cook it to make it look just like that. In the end, the browning of the outsides didn’t really matter since it was all covered in icing and it helped to define the layers better. This cake was certainly one of the main highlights of my birthday!

Kennt ihr in eurer Muttersprache Wörter/Begriffe, die ihr verwendet und die aus dem Deutschen kommen? Schlagbaum? Butterbrot? Rucksack?  … Bei der Online-Ausgabe der Suedeutschen Zeitung gibt es ein Quiz mit genau solchen Beispielen. Was bedeutet es, wenn Brasilianier “Schmier” sagen, oder: Wie nennen Australier Blasmusik? Was meinen die Briten, wenn sie sagen “I’m platzing”?  Sehr schön ist auch die Erklärung der Wörter und was gemeint ist, mit Fotos zum besseren Verständnis. Viel Spaß beim Quiz!

Welche deutschen Wörter werden in deiner Sprache verwendet?

andere Artikel:

Was bedeutet dieses Wort? (Quiz)

Deutsch perfekt (Quiz)

Was ist das?

Kennst du Deutschland?

Deutschland-Quiz

Odata cu Lastun si Tico, Romania a cunoscut masina simpla, mica, de oras, dezgolita de brizbrizuri si solutii complexe de design, practica, economica si usor de intretinut. Departe de popularele Oltcit si 1310, aceste modele au marcat epoci de aur ale masinii de oras in ceea ce priveste mobilitatea si consumul. Timpul a trecut si mostenirea e dusa mai departe de un trio franco-japonez care a inteles perfect care e treaba cu masinile liliput: PSA – Toyota. C1, 107 si Aygo fac aproximativ aceeasi treaba ca Lastunul sau Tico-ul, cu aceeasi simplitate si ceva mai mult condiment in design.

Trio-ul a trecut recent printr-un facelift, destul de discret, iar C1 a fost provocat la un parcours de trei zile prin aglomeratul Bucuresti. Dupa cum sugeram la inceput, C1 este o masina simpla, cu volan si patru locuri, roti si un portbagaj perfect pentru mers la piata sau la supermarket, un consum care umileste multe alte masini cu pretentii si o usurinta in condus pe care ai mai intalnit-o doar in clasa mini. Intr-adevar, usile sunt subtiri, ca si intreaga caroserie, iar motorul, desi mic, isi face simtita din abundenta prezenta. Luneta este practic usa portbagajului si chiar daca sporeste vizibilitatea presupune costuri mari de inlocuire in caz de spargere. Calitatea materialelor este medie, iar combinatia dintre plastic, textil si tabla de la interior ii confera un aer retro. Volanul este placut la atingere si se manevreaza cu mare usurinta. Per total, C1 este foarte manevrabil si destul de stabil, avand in vedere rotile plasate cat mai pe marginile caroseriei. Tubul luminos ce contine sistemul de climatizare are un design placut, unic, insa partea lui stanga este relativ greu de folosit, fiind dificil de apucat. In acelasi capitol se incadreaza si geamurile electrice. La bord exista cate un singur comutator penturu fiecare geam, astfel ca de soferul isi doreste sa lase geamul pasagerului in jos, trebuie sa se intinda dupa butonul aferent acestuia. Global, plansa de bord pare bine inchegata, exceptie facand discul folosit la selectarea vitezei ventilatorului. Acesta este confectionat din plastic si pare destul de fragil cand este manipulat. Pozitia la volan este aproape de ideal… Linia geamurilor este destul de joasa si iti permite sa observi foarte bine imprejurimile masinii. Mai mult decat atat, botul si spatele sunt foarte bine delimitate de faruri si luneta, astfel ca masina se manevreaza foarte ok chiar si in spatii inguste.

C1 este perfect adaptat orasului… Motorasul de 68 de cai consuma undeva la 6 litri de carburant pentru a parcurge 100 de kilometri si este foarte fasnet atunci cand situatia o cere. Schimbatorul cutiei de viteze este la indemana si este destul de ergonomic, desi cutia iti da uneori impresia ca agata sau ca nu intra in viteza.Spatiile de depozitare sunt numeroase si parca te invita sa-ti golesti geanta doar de dragul lor. Culmea e ca pot face si fata cu mare usurinta.

Multumim Citroen Romania. Consulta lista de preturi aici.

Whenever I get a chance to visit home I make sure to stop off at an asian supermarket to stock up on asian goodies to bring back to Kingston. I love the intense aromas of spices, fresh meats, fish and fruits and vegetables when you walk into the store. There so many different kinds of colour packaging and products that come worldwide. It’s always interesting to see the variety. My family primarily goes to T&T and Oriental in Scarborough for our asian grocery needs. I remember taking a few pictures while stocking up just because everything looked so beautiful. It was a rather rushed grocery trip so I couldn’t get more.

Beside T&T there is a Vietnamese sandwich shop. My dad had a craving for a sandwich and since the rest of my family was too lazy to make an alternative dinner we decided to eat the same thing as him. I love those Vietnamese sandwiches aka Bánh mì. It’s a baguette with pate, butter and/or mayo spread on the inside and filled with pickled carrots & daikon, fresh cucumbers, cilantro, and various meats or tofu. For those who want a little kick, peppers can be added as well.  Not only are they delicious, they’re fairly inexpensive and served up quick to your specifications. In the past, when the store first opened, my family would buy all the ingredients in larger amounts, bring it home and make it ourselves. Now, we just get a few sandwiches every time we have a craving.

The store that I go to is at:

5661 Steeles Ave E. Unit 1
Scarborough
416-292-8875

although they have another location in Chinatown in downtown Toronto.

______erwerben erfordert Klugheit; _______ bewahren erfordert eine gewisse Weisheit. Und ______schön auszugeben ist eine Kunst.“  (Berthold  Auerbach)

Der, der genau weiß wie viel ______ er besitzt; hat nicht viel _____. (unbekannt)

„Wenn man sagt: man verachte das ______, so meint man natürlich immer das ______anderer.“ (aus den „Fliegenden Blättern“)

„In der deutschen Rechtschreibung ist mir das ’ss’ lieber als das ‘ß’. ‘_____ in Massen’ ist sicherlich attraktiver als ‘____in Maßen’!“ (Willy Meurer)

„Zuviel_____bereitet ebenso Kopfzerbrechen wie zu wenig _____.“ (Walter Ludin)

„Der eine hat Sorgen mit dem ____. Der andere um’s _____.“ (Erhard Blanck)

Es gibt zwei Gründe, an denen so oft anfangs glückliche Ehen zugrunde gehen. Der erste: Zuwenig ____. Der zweite: Zuviel ______(unbekannt)

Es ist leichter, ______zu verdienen als______zu behalten. (aus Italien)

Na, welches Wort suchen wir? Ich glaube, es ist ganz einfach, dieses Wort zu finden, denn diese Wörterin den Zitaten helfen: verdienen, ausgeben, behalten, erwerben, bewahren; viel, wenig, wie viel, zuwenig , zuviel – ? Also, wie heißt das Substantiv, das wir suchen?

Na klar, das Geld!

Mit Geld können wir kaufen:

Ein Bett, aber keinen Schlaf;
Bücher, aber keine Intelligenz;
Essen, aber keinen Appetit;
Schmuck, aber keine Schönheit;
Häuser, aber keine Gemeinschaft;
Medizin, aber keine Gesundheit;
Luxusartikel, aber keine Freude!
Allerlei – aber kein Glück;
sogar eine Kirche,
aber niemals den Himmel!

Es gibt sehr viele Sprichwörter zum Thema “Geld”: Geld verdirbt den Charakter! (Das sagt man, wenn man nicht viel Geld hat  und darauf hinweisen möchte, dass man einen guten Charakter hat, im Gegensatz zu Menschen mit Geld.) Spare in der Zeit, dann hast du in der Not! (Diese Lebensweisheit hat immer meine Oma gesagt, wenn sie wollte, dass ich mein Geld spare und nicht ausgebe. Ich habe mir aber trotzdem Süßigkeiten für mein Taschengeld gekauft!) Wer den Pfennig nicht ehrt, ist den Taler nicht wert! (Weil ich diesen Spruch schon als Kind so oft gehört habe, lasse ich heute noch nirgends einen Cent liegen, sondern sammle diese kleinen Münzen in einer extra Sparbüchse.) Welche Sprichwörter zum Thema Geld sind für dich wichtig?

Auch in Redewendungen taucht das Geld immer wieder auf: Wenn man jemanden etwas mit gleicher Münze heimzahlt, rächt man sich für etwas. Glaubt man naiv das, was jemand erzählt, nimmt man etwas für bare Münze.Geld wie Heu hat man, wenn man sehr viel Geld hat und wenn man ganz plötzlich (und endlich) etwas versteht, ist der Groschen gefallen.

Natürlich gibt es auch Gedichte, als PDF findet ihr das Gedicht: Abgelehnte Entwicklungstheorie (Leider ist mir der Autor dieses Gedichts unbekannt.)

Auch mit Rätseln kann man wunderbar Deutsch lernen. Auf der Website “Land der Wörter” kann man sehr viele verschiedene Rätsel finden und als kostenlosen Download gibt es Rätsel zum Thema “Geld“.

Oder wie wär’s mit einer Sammlung des Wortschatzes zum Thema Geld als ABC-Liste (als PDF):   ABC Geld und Bank

Hier findet ihr weitere Beispiele für diese Methoden:

Wortschatz ABC (Botanischer Garten)

Wie heißt das Wort? (Zitate)

Deutschland-Quiz

Wörter suchen (Suchsel)

Definitionen im Deutschunterricht

Zitate und Modalverben

Aromaz is located in the building at the back of the Price Choppers in Scarborough. It is my family’s go-to bakery for our all-time favourite cake. If I could have this someday as my wedding cake, I would do it for sure. Aromaz features many chinese buns and breads that you would typically find in other asian bakeries. They have logs, tarts, and cookies along with all the savoury food.

The real show stoppers are their cakes and other desserts featured in their display case. There’s so many to choose from and they’re all beautifully decorated with glazed fruit, icing and chocolate shavings.

As you can see, the varieties are  numerous. Most of them include fruit both on top and inside and a lot of the cakes are mousse cakes but there’s a little something of everything. Their presentation is so clean and beautiful. The last photo features mango cakes. The one with the peaches on top…that’s the one my mother and I choose to have for our birthday cake. It’s a white chocolate mango cake and it is amazing! What makes it so good is that it’s not overly sweet, the mangos balance perfectly with the cake. The icing and the white chocolate shavings on the outside are a treat. It’s very light but still very filling. They personalize the cake by adding a greeting no charge. They write it on a chocolate circle. I think we’ve come across some other places that have a similar cake but we like it best here. There’s also a food court and a great chinese restaurant inside the plaza if you’re hungry.

Aromaz
2301 Brimley Rd
416 321 3232
no website

I have a deep love for asian food and everything that falls under that umbrella. My family and I are always on the search for good places to eat in Toronto and the York Region. I believe my mother came across this restaurant either by review or by word of mouth. We went primarily for their Peking duck because it can sometimes be difficult to find good, affordable Peking duck in our area.

We have gone to Chung King numerous times in the past and although we don’t love everything on their menu, we certainly have favs. We’ve passed our on love for their food unto others and now I shall do the same for you.

Chung King is located at the back of the famous Pacific Mall located at Steeles Ave. & Kennedy Rd. It is one of the many restaurants located in that area. We often go during lunch and thus have never had a problem getting a place to sit or being surrounded by tons of other people. You’re greeted promptly and often have a choice of where to sit in the restaurant. It’s fairly small with hardwood decor and other than the unsightly fake flowers that adore the front window, beautifully decorated with paintings, traditional asian vases and urns. The place appears very clean. 

 First up was Singapore Noodles (8.95). My mother is a big fan of Singapore noodles as is on a constant search for Singapore noodle sauce in a jar (anyone know of a brand?) Compared to some of the other noodle offerings, this one is a pretty safe bet. Nothing too spectacular, better than most I’ve had so no complaints. My family eats it more as a starchy filler since we often don’t get rice.

Next up was Sizzling Chicken in Black Bean Sauce (10.95). My father is a big fan of chicken so we’re always trying numerous chicken dishes for the best one. I’ve think we’ve tried a few on their menu but tried this one to change things up. It came on a super hot plate, sizzling just as the name had promised. The sauce reminded me of the consistency of sweet and sour but not the taste of course. It had many onions (a plus for me) bell peppers, and tons of chicken. Overall fairly tasty although I think we’ll continue exploring for more adventurous chicken options.

Now comes my most favourite dish, the reason why I come to this restaurant in the first place, Sichuan Crispy Beef (10.95). I don’t know how to emphasis my love for this dish. My family would happily come to this restaurant to eat this alone. When my aunt visited, she ate some and wanted to go back every day if she could. She even wanted us to ship it over to her in Germany. I make a special request that anytime my family come to visit me that they MUST bring me a take out of the crispy beef and as stated in my ‘About‘ page, it would definitely be included in my last meal. I don’t know if there’s anything truly magical about this dish. It’s certainly hard to find elsewhere. When its brought to you its super crispy without the least bit of oiliness. The beef inside is super tender. There isn’t too much sauce and it doesn’t overpower the beef or make its coating soggy. It’s spicy without too much kick which comes from the red chili flakes and has tang to it. There are also slivers of carrots and green onions for added flavour, freshness and texture. In other words, its heaven to me. I strongly suggest that others give it a try.

Last up was the Honey Garlic Spareribs (11.95). We had ordered this maybe at most 5 mins after our main order, just as an afterthought because we weren’t sure if we’d be filled enough with what we had ordered. We were afterall starving when we had come in. Wanting to try something completely new we picked the honey garlic spareribs. I don’t really know what we had expected. I guess something like what your normally get if you order spareribs in black bean sauce only substitute the sauce for honey garlic. We were waiting in the restaurant for what felt like forever, something not typical of their service but because we didn’t have other plans, we were willing to wait it out. At some point we were trying to figure it out why it would take so long to cover little spareribs with a sauce. We decided to allow ourselves to digest, drink more tea and talk about the tragedies that had currently hit our homeland, the Philippines. Finally, after a very long wait we were present with napkins and wetnaps and these medium sized ribs that were smothered in a very garlicy honey sauce. The ribs were probably boiled and then fried before placing the sauce all over it. We quickly understood why you needed the napkins. They were pretty delicious and I could definitely appreciate the sauce. It was something new and I’d certainly like another helping of it the next time I go.

Like I mentioned earlier, the Peking duck there is quite tasty. We normally order only two courses which comes up to 32.95. We tend to reserve that for special occasions. They do take-out if you’re not in the mood to sit in.

We were satisfied with our meal as usual and left very happy. I recommend that you try it for yourself.

 ——

After we had to make a trip to Ikea to pick up a missing part for a shelving unit that my parents were assembling. This was a perfect opportunity for some dessert, Ikea’s $1 frozen yogurt. Whether it’s actually yogurt is debateable but its tasty considering its only a dollar. It doesn’t taste quite as synthetic as some other places. The also have other things on their menu for cheap such as coffee and hot dogs but we tend to just buy the frozen yogurt.

Chung King
4394 Steeles Ave E, Markham
(905) 513-8788
no website

In my storage I have tons of noodle packages from udon, to vermicelli, rice noodles, soba, somen, buckwheat and so forth. It’s only in the last little while that I started cooking different types of noodles and I still have a long way to go when it comes to mastering each othem. I often just throw whatever noodles I want with whatever sauce I have on hand regardless if they were really meant for each other. Below is an example. I didn’t have rice noodles but I was craving the taste of Pad Thai so I substituted for a different udon noodle. I added onions, garlic, shrimp and garnished it with fresh onions, peanuts and coriander leaves. I think I went a little overboard with the onions so I didn’t eat most of it but it tasted good and satisfying.

A has a major sweet tooth so whenever we make a trip to the grocery store, he always requests to get a cheesecake and I’m more than happy to oblige, although I really think he should cut back. We normally get a plain kind but for whatever reason, they don’t hold stock of it anymore at the Loblaws so now he’s opted for an even sweeter version (good grief!). We ended up getting the Dulce de Leche cheesecake. Another thing about A, he eats cheesecake by the quarters and although this personal cheesecake isn’t that big, you can see what I urge him to cut back. He’s a pretty active dude though so he can manage to get away with it. This particular cheesecake has three components to it: regular cake, cheesecake filling, and dulce topping. I eat the cake from time to time because he’s more fond of the rest of it. It tastes pretty good and if I can remember to look at the brand, I’ll be sure to post that up. For now, some photos that I manage to take before he devoured it again…

 Up next, Champarado! Champorado is a filipino type of porrige primarily made of chocolate and glutinous rice. It is very filling and eaten primarily in the morning. My family doesn’t cook this very often for no other reason than we just don’t but upon special request, my grandmother makes it for us in the morning. It’s sweet and satisfying. The ingredients list is simple, comprising of glutinous rice, chocolate powder, water, sugar, vanilla, and milk.

My grandmother makes it without the sugar to accomdate to my diabetic dad and allows us to custom make it to our liking. We use regular sugar, splenda or brown sugar to sweeten it and either add milk or evaporated milk to give it a creamier texture. I don’t know if other filipinos do this or just mine but because we like foods that balance out, we usually put something salty and crunchy into our porridge for added texture. Now hear me out and trust me that it’s not as weird tasting as you think; we add little salted dried shrimps or anchovies to it (I can just sense all the cringes right now lol) or salted slivers of cooked beef (my personal fav) It honestly sounds pretty strange but it’s how I enjoy it. Opting for the plain version is acceptable too. Here’s what it looks like. I didn’t know how else to make it look appetizing, it is afterall basically a bowl of (warm, sweet, gooey) mush.

I only added brown sugar and 2% milk this time around.

I’ve always been a fan of Nutella but didn’t really start eating it until I got into university when I had more control over what groceries I bought. My mother was never a fan of buying because she knew my sister and I would probably live off the jar of Nutella until it was completely gone (she’s probably right) So to avoid us having Nutella addictions, she opted to not buy it at all.

I’ll admit when I started eating Nutella again, I was a little over zealous but since, I’ve managed to have the jar last me for quite a long while. It’s definitely something that you should eat in moderation and despite whatever their ads might tell you, it’s not something that you can eat regularly nor is it all that healthy. But one can indulge from time to time right?

A is a huge fan of french toast. As early on as our first conversations he’s been talking about french toast constantly. I hadn’t made french toast in such a long time so I had to re-learn the art of french toast just for him. After many trials and many people in the dorms coming up to me asking me what I was making that smelled so delicious, I finally came up with a recipe I could live with. I encountered too many recipes that were too eggy, others made the toast too soggy while others didn’t have enough flavour.

Like I’ve mentioned briefly before, I follow a more cook what you feel attitude towards cooking so my measurements for some of the ingredients aren’t exact and shouldn’t be. It’s a guideline to follow and should be measured accommodating to your taste but I’ll try to make it as exact as I can

My recipe for standard french toast

Ingredients:

• 2 eggs
• 2 tablespoons of milk
• 1/2 teaspoon of cinnamon
• 1/4 teaspoon of vanilla
• 3-4 thick slices of white bread (or any type of bread of your choice)
• butter and/or a tablespoon of oil or a couple sprays of pam

1. Mix the eggs, milk and vanilla together in a shallow bowl big enough to fit your bread slices. Sprinkle in the cinnamon, add more or less depending on your tastes.

2. On medium heat, oil the pan with whatever method you choose.

3. Take one slice of bread, lay one side of the bread in the mixture. Immediately flip the slice so the other side gets coated. Lift for a moment just to let whatever excess mixture drip off and immediately place into the pan.

4. After a couple of minutes (3-4), flip the slice in the pan. Cook until both sides are golden brown.

5. Repeat step 3 until all slices are done or you’re out of mixture.

NOTE – Before dipping each new slice into the mixture, be sure to mix it with a fork and/or add some more cinnamon to the mix. Also be sure to re-oil the pan a little bit before placing a new slice to ensure that it browns just as nicely as the last.

6. Pour syrup or eat as is. Enjoy!

Variations: add nutmeg, sprinkle icing sugar, use almond extract, add fruit.

I listed different oils that you could use to coat the pan. Each work just as well and depends entirely on your methods of cooking. I often combine them depending on what I have on hand. You don’t need much so whatever you have will do. As for the variations, there just things I’ve hear about before though I’ve never tried them myself.

I’ll try my best to post photos the next time I make it so you have a clearer idea of what I mean. Should you want to make more of the mixture at once, just ensure that you maintain a balance of egg and milk as that is the key to my recipe. It’s a pretty simple recipe with ingredients that most people have at home if you’re ever in the mood for something a little sweet and filling. A makes requests for this at all odd hours in the day from the standard morning breakfast to a midnight meal. He loves his french toast.

Nutella Stufffed French Toast

In light of the upcoming Nutella World day, I wanted to attempt some nutella recipes. I wanted to start off simple so I choose nutella stuffed french toast. Essentially, you make the same mixture for the coating and heat up the pan just the same.

 The difference this time is that instead of doing one slice at a time, you create a sandwich with the nutella making sure not to over fill the inside of the sandwich or else it’ll all melt out. It should end up looking something like this.

Cook it the same way as found on step 4 until golden brown. Finished results should look like this:

!!!

Reviews:

I can’t explain how much I thoroughly enjoy this. It’s highly filling and shouldn’t be eaten  too often. I would definitely suggest a big glass of milk alongside this. I’m sure you could substitute the nutella for any filling of your choice. I’ve been meaning to see how it turns out with peanut butter but you can’t beat the lovely rich taste of Nutella. I don’t eat this with syrup although some people have from reviews I’ve read. I think that the sandwich is rich enough that it doesn’t need it and it allows you to eat it with your hands but the choice is yours. You’ll notice the 6th picture on the slide show has more servings. I wasn’t sure how this would turn out the first time but I had a feeling it couldn’t be too bad (french toast & nutella, what could go wrong?) and I had distinctly asked A if he was hungry and if he wanted some to which he adamantly replied that he didn’t want any because he wasn’t hungry. After making it, taking photos he inquired as to what I had made (I guess I hadn’t made it clear). He immediately took the plate, took a bite and fell completely in love and begged me (seriously begged me lol ) to make him some more which I happily did. That just goes to show the yumminess of this meal. I’ve tried to teach him but he claims that he can’t make it quite like me. I think it’s just an excuse for me to make it for him but oh well. It’s one of the few things I can proudly cook to perfection.

We had some leftover dough so we decided to make a little apple pie with the leftover filling and excess dough. It fit the size of the palm of my hand and was so cute. We cooked this alongside the big apple pie. I ate this with some whipped cream that night and it was delicious.

Brie was also on sale that week so I decided to redo the success from Thanksgiving, especially since I didn’t get a chance to eat most of it last time. It turned out fairly well. You basically just roll out dough, place the brie inside and bake it. There are numerous variations out there especially when it comes to what to fill it with. I just kept it simple. and left it plain.

Review:

It tasted pretty good. I prefer the phyllo caseing as opposed to the dough because its a lot light and the cheese is heavy enough. It was warm and gooey. I definitely enjoy it better when they’re other flavours besides just the cheese. I didn’t finish it unfortunately and A wasn’t too fond of it so he didn’t help me out. It was nice to have something new though. Try it yourself!

I don’t often bake as it’s a far more exact science compared to general cooking and since I take a more relaxed method to cooking, it doesn’t always suit me but I do like apple pie so I decided to give it another try after the success of Thanksgiving. Apples were in season and on sale at this time so A and I decided to make a delicious pie. We followed this recipe as a guideline.

Ingredients:

• Storebought Pie Crust
• 6 cups Granny Smith apple slices, peeled and cored
• 1 teaspoon lemon juice
• 3/4 cup sugar
• 1/2 cup brown sugar
• 1/2 cup flour
• 1/2 – 3/4 teaspoon cinnamon or nutmeg to taste
• 2 Tablespoons cold butter, cut in small pieces
• 1 Tablespoon milk or cream for brushing the top crust
• 1 Tablespoon sugar and 1/4 teaspoon ground cinnamon for dusting the crust

1. Preheat oven to 375 degrees F.
2. Roll out the pie crust bottom and tops, leaving enough overhang to fold underneath. Place the bottom pie crust evenly in a 9″ pie pan or ceramic pie dish and set aside. Fold the top crust in half and place a towel over it so it doesn’t dry out.

3. In a large bowl, toss the sliced apples with lemon juice. Add sugars, flour and spices if desired, mixing gently.

4. Fold into prepared pie crust and dot with cold butter.

5. Follow the double crust directions below.

6. Bake for 50-60 minutes or until crust is golden brown and juices are bubbly. Place a piece of aluminum foil around the rim if the edges start to brown too fast.

7. Remove to cooling rack and let cool for at least 30 minutes.

8. Serve Apple Pie à la mode with ice cream or sweetened whipped cream.

9. Refrigerate any leftovers. 

!!!

Reviews:

It ended up being pretty delicious. This recipe was easy to follow however, I did prefer the one my sister used for thanksgiving (she doesn’t remember where she got it from anymore). The store bought crust was very flaky, a lot better than anything that I could attempt to make. A was very proud of himself and his efforts to add all the ingredients and roll it out. One should be proud, he tends not to venture too far from the meats. The whole house smelled of delicious applie pie. I ate it with some frozen whipped cream as I’ve been making a concious effort to stay away from ice cream lately. Unfortunately most of the pie went to waste as we couldn’t finish it in time before it spoiled (another reason why people should visit me and take some of my food!) I don’t think I’ll be making this for a while since I’ve definitely had my fill of apple pie. Maybe I’ll attempt a blueberry pie as that’s the only other pie that I’m fond of. Apple pie is definitely a must for the holidays. Happy cooking!

Vom 6.-19. Dezember findet am Sprachzentrum in Göttingen ein ganz besonderer Deutschkurs statt: Glühwein trinken, Weihnachtslieder singen, Plätzchen essen, auf den Weihnachtsmarkt gehen, Weihnachtsgeschichten erleben und  dabei Deutsch lernen ,sprechen, hören, schreiben, lesen, singen, lachen, spielen. Neben den 4 Stunden Unterricht gibt es jede Menge Freizeitprogramm  und im Mittelpunkt stehen Sitten und Gebräuche in Deutschland zur Weihnachtszeit. Auf der Webseite Sprachzentrum. de  könnt ihr euch weiter informieren. Und jetzt das Beste: Wenn ihr euch bis zum 30. November anmeldet, könnt ihr 51 Euro sparen! So geht’s:

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A usual standby for A and I is chicken and pasta. It’s easy, simple and we normally have everything in stock at home. It’s also very filling which A loves the most about it.

We simmer the chicken in a mixture of a little bit of oil and water. The water helps to cook the chicken and keeps it very moist and once the water has evaporated, the oil is left to brown the chicken and fry the outside. The chicken was well seasoned with mediterranean spices.

 We boiled some pasta. We’re both not fond of sauces. Butter, shredded cheese, parmesan and spices do us just fine.

A very satisfying dinner

One afternoon A and I were sitting doing our own thing (me reading and him playing video games) and suddenly A had a craving from something sweet. I suggested that maybe we have some hot chocolate. Now this is nothing gourmet only because it was spur of the moment.

Ingredients:

• Hot water
• Packaged Hot Chocolate
• Whipped Cream
• Cinnamon

You can use hot water or heat up some milk. I only thought about the milk after I had already started heating the water but milk would give the hot chocolate more depth. Use whatever hot chocolate powder you have around. I’m not too picky since I don’t drink it that often so I believe I used a Nestle version of hot chocolate. Then to dress it up, you can either add marshmallows or whipped cream. I definitely can’t have hot chocolate without one of those.  Then you can add a sprinkle of cinnamon, nutmeg, or cocoa powder and then enjoy. Much cheaper than what you can buy at Starbucks, still personalized and arguably as flavourful. Oh, one other thing, I don’t use a kettle and pour the hot water into the glass and add the powder. I prefer heating everything up in a saucepan so that the powder gets better distributed instead of lumping or sinking to the bottom like you sometimes get when you just to it in the cup.

Sans whipped cream:

!!!

I’m not the biggest fan of beef but when I saw this recipe and its simplicity, I just had to try it out. It’s an alternative to the pulled pork sandwich which was its primary appeal. You can easily make it your own and there aren’t too many ingredients, most of which you might already have lying around. It’s a little reminder of summer eats brought to you year-round. This recipe is from Simply Recipes

Ingredients

1 In a large, heavy pot, heat olive oil on medium heat. Add the onions and cook until translucent, about 5 minutes. Add the tomatoes, roughly chopping them in the pot. Add the barbecue sauce, increase heat to medium high and simmer for 10 minutes.

Add the chuck roast. Bring to a low simmer, cover and slow cook until meat is very tender, stirring occasionally, about 3 hours.

2 Remove the meat from the pot. Use a fork and knife to separate the roast into small pieces. Set aside.

3 Increase the heat on the pot to medium/medium-high, uncover, and reduce the liquid until thick. Stir often to prevent burning.

4 Return the meat to the liquid in the pan. Warm both thoroughly. Add salt and pepper to taste.

Serve on buns. Makes approximately 12 sandwiches.

Final Product:

!!!

Review:

It was definitely delicious. The BBQ sauce on hand ended up being a little too sweet for my liking, especially with the tomato sauce and then reduced and thickened. There was also more sauce than meat. This overshadowed the tender succulent flavours from the beef itself. The quantities from my cooking experience is different from that of the recipe as I was only cooking for myself. I still ended up with a substantial amount of leftovers which I enjoyed for days to come.

I made another attempt of this about a week ago. I changed it up to a smokier BBQ which was better but unfortunately my choice in meat cut wasn’t the best so it didn’t end up as juicy and flavourful as my first attempt. I’m still exploring BBQ sauces so if anyone has suggestions, I’m happy to hear it. I’m seriously considering trying this with pork and seeing what the results are but that’ll have to wait for now. Try it for yourself. It is simple and delicious.

Another dim sum night with seaweed salad and a homemade sushi roll. Definitely a yummy combination. The roll was filled with shrimp and seaweed salad. The rice wasn’t the best in the way it was seasoned so it didn’t hold up as much as one would want but still yummy.

Montreal Smoked Meat is one of my favourite meats out there. My family has often gone out of our way to make a trip to Montreal to visit the famous Schwartz deli for a taste. For those who aren’t able to make the trip and who don’t live in the area, you can purchase a frozen version from Costco. The meat is packaged in portions and can be microwaved or boiled in the packaging. It’s convenient and pretty delicious. I decided to heat some up and put it into a pita. Instead of the usual mustard that some people opt for I used a wasabi ginger concoction that I bought at a specialty shop. I had first tasted the sauce at a shopping mall where a company had a booth set up and free samples. I tasted it and love it but for one reason or another didn’t purchase it. Luckily, a week later my family headed up to Niagara-on-the-lake where a specialty food store there was selling it. After a nice sales lady located the jar for me, she asked me what I was planning to use it for. I told her I had no idea but that it tasted too good not to buy and now I have a use for it. I was a little over zealous and added a little more than I was able to handle. It ended up being pretty spicy but the beauty of wasabi is that its a spice that doesn’t linger. It punches you hard and then disappears. A very yummy sandwich.

Pocky often goes on sale on the many asian supermarkets near my home in Toronto. My mother often buys them as they make for good snacks. I’m most fond of the strawberry flavour but I won’t oppose to the other kinds. We usually stock up on them and bring them as a side snack in the event that we’re out and a little hungry. I’d take these over chips any day as my go-to snack.

I’m a big fan of dim sum and when most people are out having brunch eating eggs, bacon and toast, my family goes out to have dim sum. There’s many wonderful places to go get some in Toronto. Unfortunately I haven’t found that here in Kingston so I’m forced to buy the frozen kind and transport it back to Kingston. I buy my dim sum at a store called Oriental in Scarborough as they have a decent variety and reasonably priced. It’s sometimes difficult to find frozen dim sum of decent quality without the MSG. I normally only get the Har Gau and Shao mai but this time I got two other types. It was quite the task trying to steam it as I didn’t have a steamer so I had  to improvise. Did it work out well? Ehhh, it did the trick but I won’t be doing it again.

Along side the dim sum, I cooked up a bowl of vermicelli with some pad thai sauce that I had laying around. I cooked with some shrimp, onions and crushed peanuts. From what I remember it tasted pretty good. I don’t think I finished it all at once because it is a lot of food but very statisfying for my asian craving at the time.

When I first moved into my apartment, I had about a week to readjust my life. I had to figure out what buses to take to get me to campus, to the stores, to my favourite restaurants…etc. My grandmother is always kind enough to cook me anything on request to bring back to Kingston. This way I get some semblance of home cooked meals.  I requested one of my favourites, Giniling na Baboy. Baboy is pork in Taglog but you could easily substitute it for any ground meat. The meat is sautéed with bright coloured vegetables like potatoes, carrots, red bell peppers and green peas in a rich tomato sauce. Although fairly simple to cook, it does require some extensive prep work since the vegetables must be in uniform sizes.

Translated over to American cooking, its similar to something like shepherd’s pie but without the mashed potato topping. I love shepherd’s pie which is probably as a result of eating giniling.  I don’t think I could really choose between the two. They each have different flavours and tastes but both equally delicious when prepared right. My Grandmother forgot to add peas to the giniling which is usually a must-have for me for the colour appeal and the little pop you get from biting into them. Instead though, she substituted it with chick peas since she knew those were a fav of mine. It added a different flavour and I certainly enjoyed it so if you like chick peas I’d consider adding it next time to giniling or shepherd’s pie for a change in texture. I also added more cheese because I like the gooey flavour it gives. I classed up by presenting it on a white plate with some fresh red onions and white rice. I have no idea how to make it like my grandmother but I’m sure there are plenty of recipes out there that would be comparable to hers. Here’s some food porn for you

!!!

So If you remember from Thanksgiving, we used phyllo for the baked brie and I had numerous sheets left over. We also had some leftover apple pie filling so guided by the instructions from the box, I used the leftovers to create an apple pie roll. It was fairly easy to make. Just take the 5 sheets, spread melted butter on all of them, place them on top of each other and put the filling in. Roll it all up and bake it. It tasted pretty good but I couldn’t finish all of it so unfortunately it spoiled before I got the chance to finish it all. Here’s some photos of it.

Kennst du die Geschichte : “Der Rattenfänger von Hameln“? Na gut, es ist keine Geschichte, sondern eine Sage, und zwar die bekannteste von allen deutschen Sagen. Sie wurde in mehr als 30 Sprachen übersetzt. Wenn du diese Sage zuerst einmal in deiner Sprache lesen möchtest, kannst du das hier tun: Die Rattenfängersage in verschiedenen Sprachen. Auf dieser Seite gibt es auch viele Informationen über die Stadt Hameln.

Wenn du gleichzeitig dein Deutsch trainieren möchtest: Wir haben hier diese Sage als  Lückentext – es fehlen Präpositionen, Adverbien, Pronomen und Konjunktionen: RattenfängerLückentext 

Und damit du vergleichen kannst, gibt es natürlich auch den Text ohne Lücken: Der Rattenfänger von Hameln

Ein Beispiel?  Bitteschön:  (langer – überall – alles)

Vor ______Zeit herrschte in der Stadt Hameln eine furchtbare Rattenplage. Die Ratten waren  _______ . In den Häusern und Kellern, in Speisekammern, Fässern und Kisten. Sie fraßen ______ auf.  …

Weitere Übungen und Arbeitsblätter zu Texten findest du hier:

Krämerbrücke Erfurt (landeskundliche Informationen)

Till Eulenspiegel in Göttingen und Erfurt (auch eine Sage)

Ich gehe ins Bett! (auch ein Lückentext) 

Hunde und Katzten (aus dem Tagebuch unserer Lieblingstiere)