Sauerbraten

This tasty dish is an old German-Baltimore classic. We used to have it about once a year growing up and it was always a special treat. Also, it takes three days to make! I have been making my own vegetarian version for several winters now, so this year I decided that a snowy New Years weekend would be the perfect time. I usually mix-and-match a few different recipes, but here is a really good one. xxGina

(Photo via Gaststatten im Allgau)

Snowed in...

We have had some crazy weather in New York this week. Our trip to Thailand was postponed after a disastrous journey from Baltimore, several hours on the phone with Cathay Pacific, and one night sleeping on the airport floor. So instead of elephant rides and beachside cocktails, we have been home watching movies, eating homemade soup, and catching up on sleep. Here are some nice winter images from Alec Soth.