My attempt to make baguette finally came to a good result that satisfied me. I made these baguette under the circumstance of lacking some tools. I didn’t have a pastry knife to score the bread and I used a razor blade to score my baguettes. I didn’t have a spraying tool to spray water over the bread during the first baking procedure, so I used a brush to spread water over the bread surface.

Kneading the dough by hands, withstanding a small convention oven that drops temperature each time I opened the door and each time I re-positioned the tray, I felt even happier that my baguettes came out similar to – at least to some degree – ones at bakeries. The crust was hard and sounded beautifully when I broke the bread into halves. I so loved having baguette with soup for dinner.

This soup is just great to enjoy with bread slices. Let’s imagine that you are dipping a crispy bread slice into a warm thick soup with beautiful orange color and creamy texture, then gradually taking a first bite, feeling the first impression coming from the good smell, you’ll appreciate a good treat of the day. 

It is very easy to cook this soup, it matters only that you gather all the necessary ingredients. Cooking time is just within 30 minutes and you will have a pleasant soup for either breakfast, lunch or dinner, but I prefer having it for dinner with the freshly baked bread which I spent the whole afternoon to make it. 

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This is our breakfast for a weekend morning. I do not often buy "fresh" sausages since they are not so cheap. Normally we only have frozen sausages at barbecue gathering with friends, though knowing that they are almost tasteless and unhealthy,  sausages should always be included as a "norm" here. 

My fiance has never tasted a "real" fresh sausage. I used to have chance to eat real German bratwurst at Oktoberfest and Christmas during my exchange program there, so I knew how great the taste was like. So when shopping at the supermarket this weekend, noticing that the sausages were offered at good price, I decided to treat him a special brunch with this bread and sausage. 

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My friend who has been studying her undergraduate in Germany said after I posted this salad that this dish is one of the most popular salad in German style. She really loved this salad and often made it at home. I didn’t know about the origin of this dish, however, just like my friend, this salad did make me surprised by its wonderful taste and flavor.

I had some cleansed baby potatoes so I decided to use them in this salad. Making this salad is quite simple once you have all the seasonings which are typical for Western salads in your cupboard. For me it is not so simple. It does take some time for me to gather all Western seasoning ingredients since I spotted one recipe I wanted to do. However, it’s worth the effort.

This salad brings out a dominant creamy taste due the the cooked potatoes and the hard-boiled eggs mashed into the salad. However, the fresh celery and parsley still gives a fresh feeling, plus the olives that create a good texture to the dish.

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