Pinnow Hohenhaus ..

Spouse: Albert Emil Hohenhaus researching the Pinnow .. Hohenhaus line … would LOVE LOVE LOVE any help … ( tryign to find Albert Emil parents ) 

 

maybe living in Kallais or Balster ( where he was born ) Kreis Dramburg …

Name: Bertha Auguste Pinnow
Gender: weiblich (Female)
Birth Date: 3 Okt 1879 (3 Oct 1879)
Age: 19
Marriage Date: 30 Mai 1899 (30 May 1899)
Civil Registration Office: Berlin V b
Spouse: Albert Emil Hohenhaus
Spouse Gender: männlich (Male)
Spouse Birth Date: 3 Okt 1877 (3 Oct 1877)
Certificate Number: 378
Archive Sequence Number: 196
Register Type: Erstregister

 

23 and me`

Had to laugh… 🙂 I got an email today saying I had a new finding on 23 and Me…

 

Less likely to sneeze after eating dark chocolate

You have 1 Neanderthal variant associated with a reduced tendency to sneeze after eating dark chocolate

mmmm

Made my morning coffee as usual… and for some reason .. I could not stop thinking about this

 

 

STOLLEN!!! .. MMMMM….. 🙂  Does anyone have a good homemade recipe from Germany they could share with me… Id love to make it this year …

Beef hearts

So I am trying something new again.. I found them browsing the beef isle.. all beef hearts…

I googled it and OMG they have so many health benefits… Click here for info ..,

My personal recipe…

I defrosted them…

Put them in a pie pan with

Panko Italian breadcrumbs
Olive oil
Black pepper ( ground )

Then I baked at 350 f ..until crisp…mmmm sooo good!!!

Hand piecing..

So o decided to start hand piecing.. I have always wanted to learn how to hand quilt … just like our pioneers used to… clearly I need to practice but love learning new things….

Veal liver

Found some veal liver in the grocery store.. being from a European family and background.. anything cooked ..boiled or frayed was usually in maggi… the magic seasoning…..

liver and onions with a side of mashed potatoes with a little butter was always on our dinner table… so I thought hey I've never had this style … we always bought calves liver or chicken liver… let's try it!! Here we go…

What did I do… simple…

So I didn't have any onions so added or sprinkled some onion powder on top…and now lightly pan frying … just sprayed with Pam spray… this is .50 lb …

My opinion.. if you want to add a little salt and pepper… you can but I eat a low sodium diet so didn't need it..

Flavor compared to calves and chicken liver .. earthy… yes would have been better with real onions I just did not have any in the house.. so improvised.. a woman's life ( onion powder) …

All in all yum yum yum another great recipe!!

Beef Marrow Bone Broth

The benefits of this broth are infinite, but the biggest natural benefits of adding bone broth into your primal diet are:

1. Joint Health
2. Better Digestion
3. Rich in Minerals
4. Improved Immune System
5. Protects against the common cold and flu

However, bone broth isn’t just your regular stock made after a few hours of simmering a chicken carcass on the stove (although, that’s pretty tasty too). Bone broth’s real benefits come from simmering the bones for up to 72 hours, which allows the marrow to be cooked down and the minerals to be released.

The bone broth recipe is thick and gelatinous, filled with minerals and healing properties that many cultures have believed in for thousands of years.
Ingredients

  • 4 lbs beef bones
  • 12 cups water
  • 2 T apple cider vinegar
  • 1 medium onion, roughly diced
  • 1 1/2 cups chopped carrots
  • 1 1/2 cups chopped leeks
  • 3 bay leaves
  • 3-5 sprigs fresh rosemary
  • 6 cloves garlic
  • 1 t black peppercorns
Instructions

  • Preheat oven to 450 °F and line a baking sheet with aluminum foil. Place the bones on the baking sheet and roast for 40 minutes, flipping halfway through.
  • Once the bones are cooked place bones in a large stockpot and cover with water. Add the vinegar and allow to sit at room temperature for about 30 minutes.
  • Roughly chop the vegetables and add to the stockpot. Bring to a rolling boil and then lower to a simmer.
  • For the first 2-3 hours, skim any foamy layer that develops on the top and discard.
  • For beef bone broth, simmer for 48 hours, for chicken bone broth, simmer for 24 hours, for fish broth, simmer for 8 hours.
  • Allow to cool slightly and strain. Transfer the broth to an airtight container and refrigerate for 4-6 hours or overnight. This will allow the fat to rise to the top and solidify.
  • Scrape the fat off the top with a spoon. This will leave you with a gelatinous bone broth when cold.
  • Store in an airtight mason jar or freeze until ready to use. When ready to use, slowly warm the broth over a low heat to bring it back to a liquid consistency.

Egg white bowl

So I wanted to try something new this morning… I had 

2 cloves of garlic 

2 or 3 tomatoes 

Fresh herbs ( basil… oregano ) 

1 seeded roll ( take the insides ) 


Cube tomatoes and cut garlic 


Add herbs 


Place in bowl .. and add your egg whites .. spray the bottom of your fish with Pam and put your mixture in a refitted roll …

Optional.. sprinkle some mozzarella on top


…Cover with the other side of roll…Spray the outsides with Pam spray ..and bake at 400 until crisp and insides are cooked ….

Papaya

 

Eating Papaya reminds me of the trip I took once to Hawaii, where you could buy it fresh at the market .  That trip was years ago.  I was going through the supermarket a few days ago and found one on sale and seeing it brought back all these great memories

 

the beach

the sound of the ocean

the lovely view

the sights and sounds of Hawaii

 

we stayed on the Island of Honolulu, one day Id love to go back and visit them more … now, on to the recipe … 🙂 So… I bought the Papaya being nostalgic about our Hawaii trip and took it home … Googled a few recipes ( as this one was at least 7 to 8 lbs when weighing it in on one of those Supermarket weighing machines.

 

Here are a few of my favorites

 

Cinnamon and Maple Syrup Baked Papaya

1 Papaya

Cinnamon

Maple Syrup

This is a simple one… who can’t resist a little maple syrup?  I remember having it by the spoonful whenever my mom would buy it on occasion.  Here it goes, cut the Papaya, taking out the seeds, lengthwise and then sprinkle with cinnamon.  Bake at 350 for about 10 to 15 minutes and then cover with as much maple syrup as you would like.  You can put it back in the oven for a few more minutes  so that it takes both flavors together,  or you can automatically just take it out of the oven after you have cooked it with the cinnamon and drizzle and serve …. sooooo good..

 

Papaya Energy Bars

Ingredients
CRUST:
  • ½ cup almond meal flour (can use reg. (all-purpose) flour.
  • 2 Tbsp. maple syrup
  • ¼ cup coconut oil
  • 1 cup shredded coconut
  • ¼ tsp. salt
  • 1 egg white

FILLING:

  • ½ cup honey (or sugar, or a combination of the two.)
  • ¼ c. almond meal flour (if sub.w/ reg. flour, use just 2 T.)
  • ¼tsp. salt
  • ¾ cup papaya puree
  • 2 large eggs
  • 2 tsp. lemon juice
  • TOPPING:
  • powdered sugar, optional.
Preheat oven to 350 degrees.  Line a pan with parchment paper ( 8×8 ).  In a medium sauce pan, over medium heat, combine coconut oil and almond flour.Add maple syrup, shredded coconut, almond flour and salt.
Mix together, then remove from heat and stir the egg white into the mixture.   Transfer to your baking sheet that you’ve lined with Parchment paper and press firmly in.  Bake until you see it turning a golden brown.  This usually takes around 10 minutes or so.
While this is baking you can prepare the Filling.  Remove the seeds from 2 medium papaya, and place fruit in a blender or food processor.  If you don’t remove the seeds it will get a really weird taste.  I can’t explain it … its that sweet bitter taste, kind of like when you forget to take the seeds out of a lemon and then put them in the blender for lemonade.. BLAH!!! So anyway, back to our recipe.
Turn on medium and mix until a smooth consistency.  Pour into a large bowl, and add eggs, almond flour, lemon juice, honey, and salt. Using a wire whisk, combine until glossy and smooth.  Pour filling over the hot crust, and transfer back to the oven for remaining 20-25 minutes.  When done, the filling will appear set.  Cool in the pan on a cooling rack until it reaches room temperature.  Then you can cover them and put them in the freezer … or refrigerator .  I usually make them and cut them into bars, covering them with plastic wrap or in europe we would say Celafaine Paper , then pt them in baggies and store int eh drawer of the Fridge, a great grab and go snack or meal.
Papaya Cake
( make sure you have 2 days for this recipe )

Ingredients

BASE

1/2 cup almond meal

1/2 cup of oats

11 madjool dates

2 table spoons of carob powder (for choc marble)

1 table spoon of vanilla extract

CAKE LAYER

1 1/2 cup of soaked cashews

3/4 cup of coconut oil (solid)

1/8 cup of water

1/2 small papaya

1/3 cup of coconut nectar

1 teaspoon of turmeric powder

1 tablespoon of vanilla extract

Decoration- Papaya seeds, melted dark choc/grated dark choc, or hear to wholefoods and pick up the awesome Choc balls!

Soak cashews over night.  Line cake tray with parchment paper.  Place all base ingredients except the carob into a blender and blend.  Separate the dough into 2 halves. Mix the carob evenly into one half.  Place chunck of the carob dough into the ‘vanilla’ dough and gently fold to create your desired marble effect.  Press into the base of your tin.  Deseed half of your papaya and scoop out flesh into blender.

Place all of the remaining ingredients into the blender and blend on high until creamy and smooth. Scrape down the sides and blend for a futher 60 seconds to ensure a creamy and smooth cake.  Scrape down the edges and then empty into your tin.  Leave to chill in the fridge for at least 5 hours.  Now the fun part, decorate and serve it!! 🙂

T2f1

Tanja, your maternal haplogroup is T2f1.

As our ancestors ventured out of eastern Africa, they branched off in diverse groups that crossed and recrossed the globe over tens of thousands of years. Some of their migrations can be traced through haplogroups, families of lineages that descend from a common ancestor. Your maternal haplogroup can reveal the path followed by the women of your maternal line.