A Big Time Out – But I’m Back

So it’s 4am here in Michigan and I decided to write a bit as I sit here in the dark on the couch. Time got away from me since I last wrote. I announced to the world we are having twins and then life just started to fly by!

I am now 33 weeks along and I look gigantic. Now it’s just a matter of trying to keep these little babies in!

In August we took a baby moon to Cape Cod and it was MUCH needed. You all know how much we love that place and I couldn’t imagine not going. It was a rough flight though. I was only about 13 weeks or so at that point but I was SO uncomfortable and the nausea…oh man. That was rough.

There is really something to be said about the healing powers of the ocean. I’m no hippy but for the first time since I found out I was pregnant, I could EAT. I even dabbled in a lobster roll ūüôā My parents were able to join us as well for the weekend which was so nice! Who knows when we will be able to do that again!


As soon as we got back to Michigan, I was sick again. I wish I could have bottled up the ocean and brought it home with me. I’m not sure we will make it next year with the two babies so that will be hard on the heart. It will be our first time not going in over 7 years.

We went to Germany in September as a last hoorah you could say! Unfortunately, Toblerone had to work the majority of the time and I was left to my own devices. The things we planned (soccer game, Oktoberfest, etc.) were quickly shot down because of my growing belly and the risk of being around rowdy drunk people. So, we did a lot of visiting with family and catching up.


The plane ride…oh man. Let me just tell you something. I do NOT recommend that. I was 16 weeks when we left and I was just about 18 weeks on the way back. A 9 hour flight stuck in the same position really does a number on the body. For two days it felt like my stomach was in a vice grip. Ouch. I will NEVER fly pregnant again. That crap is for the birds! However, I did it all for the Schnitzel and cake! I ate like a champ there. I definitely have two little Germans growing. All they wanted was the typical southern German fare: Fleischsalat, Schnitzel, Spaetzle, and gravy.


We had a great time catching up with all the family! I spent lots of time taking walks and going to lunch at Toblerone’s Omi’s house which was nice to catch up with everyone and keep my German going!

We were there during a holliday “Erntedank” that they celebrate here. It literally means “Thanksgiving” or “Thanks for the Harvest.” They are thankful for all that the world gives them. This first picture of the world and biblical friends was made from flower petals that were turned into powder and then this was “painted” somehow. Really incredible stuff. Plus they showcase vegetables and fruit that they are thankful for. It really was amazing to see in person.

This slideshow requires JavaScript.


On top of all the fun, we revealed the Genders to Omi and Opi by having them open two gifts and….well…:-) Guess we gotta stock up on Lederhosen!


Until next time, Readers!!!! xoxoxoxoxoxo


A Family Recipe: Schwarzwalder Kirsch Torte (Black Forest Cake)

I’ve got the goods, lovelies! I cornered my mother-in-law and held her hostage until she showed me how to make the infamous family favorite, Schwarwalder Kirsch Torte (or as you may know it..Black Forest Cake.) Ok, so maybe I didn’t hold her hostage…and maybe she actually was excited to show me. Just maybe.

I’m ready to share the recipe but first you should know that some of these ingredients are not easily found in the US. Actually, for those of you who have made this cake here, maybe you can help us all out to find better equivalents for a few of these. ¬†You can get the majority of these items in import/export stores and online on Amazon as well for a steep price. Also, I apologize for the pictures. I was writing down the recipe (trying to translate in my head), talk, help stir, and take pictures of each step. It was NOT an easy task…but I do these things for you people because I care. ūüôā

First things first….The cake part. Please note that this particular recipe for cake is standard for any “Torte” that you are making. Anything with fresh berries or cream (sahne) you will use this same basic recipe. Just remove the cacao. Cacao is strictly for chocolate cake or mainly used with the Black Forest Cake.

What You Will Need:

6 eggs (Separate whites and yolks in two different mixing bowls)

200 grams/ 1 cup of sugar (Can use 250 grams but the cake is sweet enough so we use less)

Butter to grease the pan

300 grams/3 cups Flour (Best to use half all purpose flour, King Arthur brand is really good, and half cake flour)

15 grams/ 2 Tablespoons Baking Powder

1 Tablespoon Pure Cacao (Can use hot chocolate if you don’t have this on hand.)


How To Make It:

Preheat oven to 150 Celcius or 300 Fahrenheit.

Take the 6 egg whites and beat with a mixer until you have a meringue.


Take the 6 egg yolks, add 6 tablespoons of luke warm water. ¬†Next, take your sugar and mix with the egg yolks. You can add a couple teaspoons of vanilla flavored sugar or vanilla extract to the sugar, but it’s not necessary. Just added flavor. ¬†Beat the egg yolk mixture until it’s almost white.

232323232-fp83232-uqcshlukaxroqdfv37753-nu=3255-25;-266-WSNRCG=3-;556726932-nu0mrj 232323232-fp83232-uqcshlukaxroqdfv34888-nu=3255-25;-266-WSNRCG=3-;556727232-nu0mrj

Spread butter on your spring-form baking pan and up the sides as well (I use a 28cm pan). Add a little bit of flour and shake around to cover the bottom of the pan. Shake out any excess.

Next take your 150 grams of all purpose flour and 150 grams of cake flour and mix together. Add in your baking powder and mix gently. Next add in your Cacao and mix until combined.  Add the entire flour mixture slowly to the egg yolk mixture as you beat.



Add a little bit of the meringue you made with the egg whites (about half) to the flour and egg yolk mixture. This keeps the cake from becoming too hard and helps to soften it. Once combined, remove the beaters and mix very slowly with a spatula the remaining meringue until it is fluffy.



Pour mixture into pan and bake for 30 minutes. Test with a fork. Note: DO NOT open the oven door once during those 30 minutes. Strict orders from my mother-in-law.


Let the cake cool completely. Once cooled, Turn cake over so bottom is facing up (this will allow for the top of the cake to be a bit more even), cut about an inch all the way around in two different places, making three layers.

232323232-fp83232-uqcshlukaxroqdfv346;;-nu=3255-25;-266-WSNRCG=3-;556727732-nu0mrj 232323232-fp83232-uqcshlukaxroqdfv33577-nu=3255-25;-266-WSNRCG=3-;556727832-nu0mrj


Take regular old sewing string and holding both ends bring very slowly through to complete the cutting of the sections. My M-I-L brought the string towards her, crossing her hands to make an X to make sure the entire section was cut.



Remove the top two layers, leaving the last layer as is. You will need an adjustable cake ring to hold everything in place for adding the filling.


Next up: The Filling!!!

What You Will Need:

100 gram/ 1 jar of sour cherries in juice. ¬†(NOTE: In the US this hasn’t been easy to find. They do have them in the canned fruit section..usually on the top shelf. Make sure you get the TART cherries. Also, you can buy the German ones here: BavariaSausage.com)

Cornstarch mixed with water to thicken

Kirschwasser (most liquor stores have this, you will need about a cup approximately so not too much..but a little extra on hand is always good for drinking in between :-))

800 grams/28.5 ounces of whipping cream (30% fat is ideal)

2 packages of Sahnesteif/ Whipped Cream Stabilizer (King Arthur brand, which carries a good flour that is similar to that in Germany, also carries Instant Food Starch or there is also by the Dr. Oetker brand, Whipped Cream Stabilizer. The higher fat content of ¬†the whipping cream also will help the stiffness in the end if you can’t find the stabilizers.)


Finely Shaved Chocolate Pieces


How To Make It:

Remove the juice from the jar of cherries and pour into small pot. Save the cherries for later, keeping about 16 completely separate for decoration. Heat cherry juice on high and add in the cornstarch mixture while continuously whisking. Bring to a boil and add cherries to pot. Mix gently and remove from heat to allow to harden.


Sprinkle 4 Tablespoons of Kirschwasser over the top of the bottom layer of cake. Once cherries have hardened, Use a spoon to spread over the top of the bottom layer evenly. When finished, sprinkle a little more Kirschwasser on top of the cherry mixture. Using a spoon helps to sprinkle this evenly.



232323232-fp83232-uqcshlukaxroqdfv346;;-nu=3255-25;-266-WSNRCG=3-;556727732-nu0mrj (1)


In large bowl, mix whipping cream with 2 packages of whipping cream stabilizer and beat. Add 2 tablespoons Kirschwasser and continue to beat. Add approximately one tablespoon of sugar to the cream mixture. You don’t want it too sweet. Germans don’t do sugar like us Americans do…hence why their cakes are way more amazing! Whipping cream is done when you can turn the bowl upside down and nothing comes out. ūüôā True story. ¬†Spread just a little bit of the whipped cream to the top of the cherries. Just to give it that extra thickness and taste.


Take your 2nd layer of cake and place it on top of the cherry mixture. Again, sprinkle 4 Tablespoons of Kirschwasser over the cake. Next, spread the whipping cream to cover the top of your 2nd layer cake. Be generous with this layer, majority of the cream will be here.


Finally, place your 3rd layer of cake on top of the other two. With the remaining whipping cream mixture, spread evenly on top making sure it is smooth. Save a little bit to do the sides. Remove the cake ring and spread the whipped cream along the sides, smooth and evenly, saving a small amount to decorate the top.



Depending on how many cherries you saved to decorate for the top you can use one of the fancy frosting decorating thingy majiggies or you can do it the old fashioned way like I do with a plastic bag with the corner cut off. Put remaining whipped cream in bag and squirt into small puffs of fun on top of the cake. Place your cherries on top of said puffs of fun, sprinkle your shaved chocolate pieces on top and VOILA! You have made yourself a traditional Schwarzwalder Kirsch Torte!


Keep in cool area or refrigerate until ready to eat. (Cream melts, you know!)

Hope this was helpful and for those of you who asked me to post this, I hope this fills up your home with the tradition you know and love! Guten Appetit!

Until next time, Readers!!!!! xoxoxoxoxoxox






German Schwarzwalder Kirsch Torte

Friends, let me share with you the beast of all cakes that I know of thus far – The Schwarzwalder Kirsch Torte. This monster is difficult for a few reasons:

1. There are a million steps to it and you have to find a way to do it simultaneously.

2. There are 3 layers of hell that you have to fill with whipped cream and cherry filling which usually collapses

3. This is not a job for one person, a beginner, or someone who doesn’t like baking.

4. You need a German wing-man in the kitchen, without this, failure is on the horizon.

Ok so maybe it’s not that extreme but realistically, this is a very difficult cake to make. I made it for Toblerone’s birthday last year with the help of my mom and it wasn’t too bad. A few technical difficulties but easily avoidable this time around. Problem for me is, I know for a FACT that something is different here as far as ingredients are concerned. I haven’t figured it out yet but every time I bake now nothing comes out the way it should. In the US I had no problem at all with my baking. Cookies were perfect, cakes also good. And here…I end up with all sorts of messes that never see the light of day, only the inside of the trash can. I’m on a mission to figure out what it is…maybe the conversions aren’t totally spot on as far as celsius to Farenheit, or the sugar and flour are processed differently, eggs are from the wrong chickens? I have no idea. Anyways, life goes on!

Last year I used the recipe I found on Diana’s Desserts, after discussing with Toblerone if this was closer to what he remembers from home. I was given the “go” ¬†from him and my mom and I battled it out in the kitchen armed with spatulas and pans for 5 hours one evening. Literally, 5 hours.

This is the exact recipe pulled from the above website but I’ll walk you through where I changed a few things and tips that I have as well. If you look on the website at the comments, you’ll see that many people had struggles with this. Whether it was the recipe itself or the instructions, who knows but it’s a toughy!

For The Cake:
6 ounces bittersweet chocolate, cut into bits
6 tablespoons (3/4 stick/3 oz/85g) unsalted butter
1 teaspoon vanilla extract
l/3 cup water
6 large eggs, at room temperature
1 cup granulated sugar
1 cup cake flour SPICE TIP: This is an important ingredient since you’re not using any other flour, baking powder, baking soda, etc. Make sure you have cake flour. I have the Pillsbury¬†brand found in the baking section.¬†
1/2 teaspoon sal

For The Filling:
2 pounds canned sour cherries, drained, reserving the juice
l/3 cup granulated sugar
5 teaspoons cornstarch
2 tablespoons Kirsch (cherry liqueur or brandy) SPICE TIP: Make sure this is Kirsh Wasser, can usually buy this from your local liquor store. Any old brandy or flavored liqueur will not work. 

For The Syrup:
1/2 cup granulated sugar
1/2 cup water
l/4 cup Kirsch (cherry liqueur or brandy)

For The Chocolate Whipped Cream Topping:
l envelope (1/4 oz./7g) unflavored gelatin SPICE TIP: Gelatin is a pain to work with. You have a matter of seconds to get it to the right consistency. I would say forget this portion of it altogether unless you’re the master with Gelatin. Otherwise, see my tip below. In Germany they have a powder additive that turns the whipped cream really stiff which is great but I don’t believe we have this in the US so keeping it cold is the best.¬†
3 tablespoons Kirsch (cherry liqueur or brandy)
3 cups well-chilled heavy cream
3/4 cup unsweetened cocoa powder SPICE TIP: This is an added ingredient I think. This is not typical of the cakes in Germany and all people here prefer the regular old cream. I never add this into the mix. But it’s optional.
1/3 cup sifted confectioners’ sugar
l teaspoon vanilla extract

For Garnish: 
1-1/2 cups chocolate shavings or chocolate curls
Glaceed or Maraschino cherries

To Make the Cake: 
Preheat oven to 350 degrees F (180 C). Butter three 7-inch cake pans, line them with wax paper and butter and flour the paper. In the top of a double boiler set over simmering water melt the chocolate with the butter, vanilla and water, stirring until smooth. Remove the pan from heat. Into a bowl sift together the flour and salt. In a bowl with an electric mixer beat the eggs with the sugar for 5 to 10 minutes, or until batter ribbons when beaters are lifted. Fold flour mixture into egg mixture until just combined and fold in chocolate mixture gently but thoroughly.

Pour batter into pans, smoothing the tops, and bake for 10 to 15 minutes, or until cake tester inserted in center comes out clean. Let cool in pans 5 minutes. Run knife around edge of pans and invert onto racks to cool completely.

To Make the Filling: 
In a saucepan combine reserved cherry juice, sugar and cornstarch. Bring mixture to a boil over moderate heat, stirring, and simmer, stirring, for 1 to 2 minutes, or until thickened. Stir in cherries and kirsch, transfer to a bowl and let cool. Filling may be made 1 day in advance and kept covered and chilled. SPICE TIP: Be sure that this portion of it is completely cooled down. If you assemble it warm on the cake, it melts the cream and then you have an avalanche. NOT GOOD. Learn from my mistake!

To Make the Syrup: 
In a saucepan combine the sugar and water, bring to a simmer, stirring, and simmer until sugar is dissolved. Remove pan from heat and stir in Kirsch. Let cool. SPICE TIP: This actually makes quite a lot, way more than you need so you can probably cut the entire recipe for the syrup in half. You’re only brushing this on the top of each cake so it’s nothing grand. You could even skip this part if you felt necessary.¬†

To Make the Whipped Cream Topping:
In small saucepan combine gelatin and Kirsch and let soften 5 minutes. Gently heat mixture over low heat, stirring, until liquid is clear. Remove from heat. In chilled bowl with chilled beaters beat cream until it holds soft peaks, add sugar, cocoa, and vanilla and beat until it holds stiff peaks. Add gelatin mixture in stream, beating, and beat until it holds stiff peaks. SPICE TIP: If you choose to do this with the Gelatin, congrats to you. If you choose to not use the gelatin, good on ya! Now, the best thing I can advise is that you immediately put this cream into the fridge/freezer until everything else is cooled down completely. This will melt really fast if the filling is warm and the cake is still warm. Remember you have to assemble several layers so you need some time. 

Assembling the Cake: 
Invert one layer of cake onto a cardboard round, brush with some of syrup and spread half cherry filling over it. Spread 1 1/2 cups of whipped cream over cherries, sprinkle with 1/4 cup chocolate shavings and invert second layer of genoise onto cake. Brush with syrup, spread with remaining cherry filling and top with 1 1/2 cups whipped cream, spreading it into an even layer. Sprinkle with 1/4 cup of chocolate shavings and invert third genoise layer onto cake. Brush top with syrup and spread remaining whipped cream over top and sides of cake reserving about 2/3 cup for garnish. Transfer remaining whipped cream to a pastry bag fitted with a large star tip, pipe rosettes decoratively around top and bottom edge of cake and top the rosettes (on top edges of cake) with glaceed cherries. Sprinkle top of cake with remaining chocolate shavings and let cake stand, covered and chilled, for at least 3 hours and up to 8 hours. Store cake in refrigerator. SPICE TIP: What I do to make sure that I don’t lose everything is make a wall of aluminum foil around the cake, putting only about a 1/2 inch of it underneath the first cake. This way it kind of holds it all together as I’m doing it. Once I have all the layers on I put it in the freezer before I spread the remaining cream around the entire cake. It gives it time to sit and settle in. Another thing I would recommend is to not make a giant layer of the filling and to not spread it out to the edges. The main thing is that it’s in the middle of the cake. You can give yourself about 1/4 of an inch of room around the outside edge. This way it doesn’t over flow and break your cake on the way down. This has happened to me before. Be sure to throw this into the refrigerator right away when you’re done.¬†

The aluminum foil wall I built!

(Beautiful hair, right?)

So this year it was ok, except for some reason the cake layers didn’t come out as fluffy as they should be. Really made me angry since I spent all afternoon working on this! Anywho…theres always next year and I think next time I’ll try it with a German’s recipe and see how it comes out.

Good luck to all those that attempt this! As far as flavor, you won’t be disappointed! Think chocolate covered cherries…YUM! Or as the Germans say, “Lecker!”

Until next time, Readers!!! xoxoxoxoxo

Geburtstag Fest – Birthday Party!!

First of all, I apologize for my lack of posts lately. Life has taken over and I’ve been a busy bee. Plus, the weather is nice for once so I’ve been trying to enjoy that as much as possible. Maybe get a little bit of color on this pale freckly Irish skin before I return to the states in 32 days!!! I can’t even tell you people how excited I am to get home. I’m starting to feel a little bit homesick and I got to see my family (including Grams and Gramps) on Skype last night and I SO badly wanted to reach through the screen and squish them up in a big bear hug. I also decided that I will celebrate my birthday earlier so I can spend it with them, so mom, plan for my chocolate chip cheesecake!! :-))

Since we’re on the subject of Birthdays – I happened to attend my first German Birthday party for a good friend of Toblerone. He turned 40! A great milestone and obviously one to celebrate! Typically, Germans set up their own birthday party. They supply the cake and decorations and food. This party was super fun. Of course I was only able to speak to a few people but had a good time nonetheless.

Toberlone and I brought over a keg the day before and set that all up. Tents were placed and many seating arrangements were set up. I don’t know what it is but wherever we go here, the standard for seating is picnic table style. Think Oktoberfest! Everybody getting all snuggly with strangers. I prefer more of the intimate setting…you know – on my own island! ANYWHO…I brought my Erdbeerkuchen which thankfully I had Skyped with my mom during the process and she reminded me I was missing a VERY important part..so that put a little bit of a damper on my schedule! Also, I made mini caprese on a stick! ¬†So cute…and these went so fast I didn’t get a chance to take a picture! I’ll make them again at some point! Many other people brought different salads ranging from green salad, noodle salad, potato salad (thats a given) and then we had the main meal. Pig. And yes…it’s sweet little snout was pointing right at me. I refused over and over again and walked away and decided to eat salads all evening. It’s just wrong. And it’s wiggly tail….no longer wiggled…UGH! sorry…I’m traumatized and want you all to feel the pain I feel!

Moving on, We all we able to choose a mug that the birthday boy had been collecting from Flea Markets for over a year! Such a cool idea. Each were of the same color but different style and size. Along with that he was playing music from the past 40 years – German Party Music. This in itself is hilarious. Of course we get a few songs from the musical, Grease and The BeeGees but also some really random songs that make you want to do the Polka. Oompa Oompa!

My favorite part of the evening…. GAMES! Who does party games at the age of 40? Well…now I do! I forgot how fun these Germans are. They still do sweet things like games at their parties and it’s actually really fun and hilarious. One game was something silly that his brother and sister-in-law put together. Another had me actually in tears! Check out the pic below, I’ll explain.

There is the yellow team and the green team. Both teams have the exact same letter that one man represents. The man standing in the middle tells a funny story about some old people or something. I didn’t quite follow that but whenever he said the name of the old man who was “Johan”, whichever team stood up the fastest got one point. They also got a point for spelling out a few specific words the fastest. In the second picture you can see them scrambling over each other to spell out one of the words. What made this funnier was the fact that everyone had quite a few drinks by this point and it had rained all day so the ground was slippery and muddy and these guys were flying all over the place or not spelling things correctly. Hysterical. Yeah you had to be there but man oh man…good times!

Birthday boys uncle (older man) brought out his accordion and all were singing traditional German songs and I had a flash forward to what I think Oktoberfest will be like. I can’t wait!

It was a good time had by all and I think Toberlone had more of a good time being with his old buddies and laughing, making inside jokes, singing loud as hell….the usual ridiculous boy things that friends do.

Until next time, Readers!!!


Erdbeerkuchen – German Strawberry Cake

It honestly was almost the death of me. I mean, try making things (and not even from scratch, mind you) and reading the directions/recipe in German. It’s not easy for someone who is just learning. Thankfully, I have Toblerone who took time out of his busy day to translate everything to me!

Today is his brother’s bday¬†and per his request, he wants Erdbeerkuchen. I know, you alcoholics see “beer” in that and think it’s something fancy made with alcohol. *insert a¬†game show’s wrong answer sound*

So, to better document, of course…PICTURES!!!!!

Vanilla Cream Pudding placed on Torte

Strawberries cut into halves.
Important: Omi said the strawberries need to be very dry. It’s best if you let them sit out and dry off for a bit.
Now I bought one large package of strawberries (500g) but that wasn’t enough, 600g would have been perfect I think. So I rearranged the strawberries to fill in the spaces a bit more, naturally.
The fun part: Gelatin. It’s the death of me.¬† I brushed the gelatin on each strawberry before it turned into, well gelatin. You want it warm and more liquidy. (Is that even a word?)
After I brushed each strawberry with the gelatin, I poured the remaining onto the Torte¬†making sure not to let it run down the sides, that’s important. Literally, as I poured it on, it didn’t move anymore so this all happened in about 15 seconds, with camera in hand. I’m a genius. Admit it.

So it’s now in the fridge, awaiting¬†it’s appearance at the Birthday party. I always get so nervous when I make German food, for Germans.¬†It’s fierce competition with those who have been making these¬†dishes in their families¬†for¬†centuries. I’ve got a lot to live up to! However, this is a pretty easy cake, if you can read in a different language. The American websites are very inconsistent with one another so I have to trust what the locals say. (Or should I?)
Wish me luck, readers!! It’s bound to be a berry good time!¬† (So lame, but had to use a berry¬†joke!)

Dinner Party, Cheese Plate, and Super Moon

Now that I have a home big enough to fit more than two people comfortably, I’m all sorts of excited about having dinner parties and the like.¬† It’s great to have people over and to meet new friends here. Since we’re a couple…we know many couples so it’s always an even number. I don’t know why but whenever I think about even numbers of people I immediately think of amusement parks and how we would all be able to go on the same roller coaster without one person having to sit alone. (clearly, scarred from that experience.)

So last night, Tobes and I spent the majority of the day shopping. First stop: looking for a table cloth. Not easy to find at the first place and weird awkward colors like bright blue stripes or chocolate brown. Nothing that matched our decor so on to the next place (same place we bought our bathroom set from.) Here we found only a few options for the size we needed. I wanted a creme colored or off white and found a great one….. for 69 Euro. UMMMM…..thats $98.00 peeps. Apparently, thats typical here. I about cried. I felt sick…got the shakes a little bit. However, Toblerone loves me so much and knows how imporant it is to me to have the house look so nice for when guests arrive, so he bought it without a worry. (Mom, I need table cloths! Remind me to buy them when I come over next time!)

Heres’s a shot of what we ended up getting…the wallet a little bit lighter!

And the close-up for those who care about the pattern and color.

On the menu:

Curry Chicken, Spicy Pork Chops, Salad, Potato Salad, Rosemary & Thyme Bread, and for dessert German Apple Cake (American Version of course.) For appetizer…I do my favorite thing ever… Cheese and Fruit Plate. Ahhh yes….these things, people usually don’t even come close to finishing but I think it’s the best decoration you can have on the table. There was a place back in Maine I used to frequent called the “Wine Bar” and it was awesome. I would always order bottles upon bottles of good wine and get the cheese plate. So¬†so good and I miss it!

Usually, I can find better cheeses but Toblerone has a hurt ankle and didn’t want to be dragged through the cheese section any longer! However, the yellowy cheese (top in the picture) was phenomenal! It comes from the Alps and to DIE for. The best I’ve ever had!¬† For a better shot with the ambiance of the fire for good measure:

And of course my German Apple Cake!

Guests arrived…bellys were filled and friends were made. All around a good evening! ūüôā As most of you know the Super Moon was out and I didn’t have a clue! I really need to start paying attention to these things. Such a blonde!! (and it’s not even natural!)

I took Harley out for a walk and was pretty shocked how light out it was for being 10pm. Then I hear some weird howling/yelling noises and think…”oh great…frickin coyotes EVERYWHERE!” So…I run back inside with Harley and mimick the sounds I heard to the guests and they laughed and told me it’s some type of huge bird that comes out only at night and sings/howls.¬† They are telling me it’s a “Eule” – google that and you find an Owl. An owl people!! It sounds like a dog! Anywho…grabbed some cool shots of the Super Moon from our side of the world!

Harley of course was wonderful throughout the night. As any untrainable puppy would be. He loved EVERYONE…ALOT. Of course, he passed out as soon as they all left so in some senses it was good but my god what a handful when friends are over! He just wants to play with everyone! I don’t want him to grow older, I just want him to listen! Even training isn’t working. lol. Oh well…He’s our “Harley and Me.” ūüôā

Harley is a human…More on him in another post but for now…here’s some shots of him hamming it up for the camera. He takes after his mother, obviously!

Harley the Bobble-Head:

He’s a big Ham with great teeth! What a smile!!

And of course…wanting to play more! This is the ONLY toy that he has not destroyed. LOVE IT! From West Paws and it’s the ZogoFlex toys. Awesome…that is the stuff to last!

The evening was wonderful! 3 couples..great food…great chitter chat. Starting this coming Wednesday, I’ll be starting my German lessons which go for 20 weeks! I hope I can enjoy these dinner parties more since the¬† majority of conversations is spoken in German.

More on how the lessons are going next time! ūüôā I’ll keep you all posted!