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Dirk Reul
Lives in Dietzenbach
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Dirk Reul

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Heads up regarding notifications for future food posts

With the availability of Collections, in my case Nomilicious, I would like to invite you follow the Collection and turn on notification in it, if you still want to be notified and/or see the posts in your regular stream. 

You can do this by going to the collection, following it (If you are not already per default) and then changing the Notification settings using the little menu in the cog menu on the right side underneath the header. 

This gives you full control  in regards to whether you want to be notified of future posts.   It seems that the option to notify circles is being phased out and so I might be forced to share this post a few times, hoping enough of you will see it. 
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Tina Vesić's profile photoWendy Michele's profile photoCarlos Balderas's profile photoDirk Reul's profile photo
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I'm still trying to get used to the Collections thing. I look forward to the new posts!
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For the other time zone and night owls :) 
I suppose sharing this twice ought to suffice. 
 
Heads up regarding notifications for future food posts

With the availability of Collections, in my case Nomilicious, I would like to invite you follow the Collection and turn on notification in it, if you still want to be notified and/or see the posts in your regular stream. 

You can do this by going to the collection, following it (If you are not already per default) and then changing the Notification settings using the little menu in the cog menu on the right side underneath the header. 

This give you full control  in regards to whether you want to be notified of future posts.   It seems that the option to notify circles is being phased out and so I might be forced to share this post a few times, hoping enough of you will see it. 
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As good as it can be, dear +Rose Le :) I hope life has been treating you well, aside from being very busy :
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+Jacob Dix has written a fine piece about the potential of Collections and what they allow us to do in the future, giving us an unprecedented level of control over the content we see
 
What Collections Are (Not)

Google+ now has a new feature, obviously, called Collections. But what are they and what can you do with them? This post is designed to give some inspiration and tips as to how to use Collections.

First off, collections are not the Google+ variation on Pinterest or Flipboard. More on what they are will adequately dispel the idea that these are any similar to Pinterest of Flipboard, so we can leave it at that.

Following

There are two sides to the collections feature, collecting and following. I'll deal with collecting last, as following is briefer. As far as following is concerned, collections will simply open up the door to more nuanced ways to follow/unfollow people. Initially, everyone now starts off following all the collections of everyone else. That's where we have been in the past. We already have:

- Follow everything from someone. 

- Follow nothing from someone. 

- View topic specific communities to get just that kind of content. 

Collections however give us a layer of nuance that is going to change much of how we interact on Google+, as individuals and as brands. What we get (follow wise) with collections:

- Follow everything from someone and get notifications from a specific collection. (Each collection has a notification setting, in case we want to get notified when that person shares into that specific collection. The notification only happens if new content is shared directly to the collection, and not if pre-existing posts are moved to a collection.)

- Follow everything from someone except what they put in a specific collection. (This is especially great if you enjoy most of a person's content, but don't want to see their selfy/cat/gif/food collection. Luckily for you, they put those things in a collection, just in case you wish to unfollow it.)

- Follow only a collection or two of someone, but don't follow them! (Let's say that person doesn't put their cat posts in a collection. But you really love that photography collection they have. Simply unfollow them from your circle but continue to follow that particular collection of their content. The long term result is, if you post mixed content, it pays to use collections for different topics. If you don't nuance how you post, people can't nuance how they follow.)

- The option then is to have notifications on or off for some of all of these collections, whether you follow the person/page or not.

Again, this is a nuanced kind of following.

Inspiration

But let's move on to collecting, because you'll likely want to make your own. Again, if you don't nuance how you share by using collections, people can't nuance how they follow you. With collections, you can build up multiple audiences, both for brand and profiles.

- Make an album of similar posts. Here is my Start Coding with JavaScript collection, in which you can find a couple posts dedicated to that page: https://plus.google.com/u/0/collection/0hySX (by placing these in a specific collection, people can unfollow just this one while still follow me, or do the reverse and follow this one but not follow me or any of my other collections).

- Make a to-read list: make a private collection only visible to you. Share your favorite posts from others into it. Weeks later, when the posts are really far down your profile, you can access them quickly from the collections tab in your profile.

- Make a family album that only people in your family circle can see. Sharing into that collection means sharing only to them, and also gives them easy access to all other posts in that collection.

- Make a spammy post collection. Hang on to followers. As a convenience, post all your cat .gif, food posts and super-diamond-engagement circle share posts into a collection so that people don't unfollow you but instead unfollow just that group of posts. Please do so now. It is a convenience.

- Make a songlist by sharing your SoundCloud songs.

- Make collections to target audiences. Communities have categories for patrons to more easily navigatenavigate and interact on the basis of topics. We do this as well using hashtags. Now, pages and profiles themselves can allow for more topic based interaction.

- Make a collection of all your reshares to highlight others, easily accessible from the collection tab on your profile.

Ways of Viewing Collections

Think of collections this way. Labels are to Gmail emails what circles are to Google+ profiles. Each email and each profile can be in multiple labels or circles, respectively. We aren't talking multiple copies.

Collections, on the other hand, are to posts what albums are to images. Images on Google+ can't be in more than one album, and post can only (currently) be in one collection. To put something in a collection, it has to be a post. A collection is an album of posts.

Think of it as a personal hashtag. If you hashtag a post, clicking on that hashtag will take you to all posts by all people using that tag. However, collections are like a hashtag that, when you click on it, only takes you to that "tag" by that one person.

This allows you to aggregate, collect, organize, categorize your posts.

There are many many other ways to use the feature. It is a major change in how we interact.

#collections
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+Vb Wyrde Challenging, but surely something to consider and a good idea. 

+Turkka Hynynen It might still be a bug, so you should report it in any case. 
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John Wick

John Wicks first scenes are almost totally wordless, but serve as a potent visual expression of all I need to know in terms of characterization and narrative. As I watch a woman die and the man who clearly loves her crumble, events unfold in straight shots, slow paced right front of me; a sorrowful hospital scene in the final moments of Helen’s life.

There is a poetry to the cinematography too—it’s in the way their camera lingers on the drip of the coffee machine in Wick’s home as he impatiently fills his cup before the brew has finished or the arrival of police cars illustrated not through sirens but rather by visually drawing our attention to the silent, red and blue lights that bore through the tinted windows.

The hyper violent imagines are beautifully choreographed and the shadowy world the character has left behind beckons style and an almost absurd sense of propriety according to their own standards. The movie is not self indulgent, it's not self important, it's stylish to the point of every shot and frame being a piece of art.

John Wicks offers very little in moral scrutiny but for a science of meta commentary with one character playing a video game while around him others are picked off one by one. I thoroughly enjoyed John Wick for what it is, nothing more and nothing less.
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Got to watch this excellent and very stylish revenge movie last week. And I really enjoyed it! It was a worthy recommendation, +Dirk Reul​!
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Happy holidays

I've learned that people will forget what you said, people will forget what you did, but people will never forget how you made them feel. 
Maya Angelou

https://soundcloud.com/dirk-reul/happy-holidays (audio, should you prefer to listen instead of reading)

Whether you celebrate Christmas or not, or if you choose to do something else entirely. The next days will be special for many people I know and care for. Regardless of what you believe, I hope you'll have days of peace, time well spent in joy and I wish you well.

Even when I am not here, I hold so many of you in my thoughts and think of you. Everyone deserves to feel loved,  cherished and as happy as you can be. It is the little things that we all know, are in truth never little. It is the small gesture, that we know means a lot. It is also about making sure you take care of yourself, do something nice for yourself. Listen to your favourite song, close your eyes and feel the sun on your face, eat that one dish you love so much, visit that person you have missed, read the book that will make you happy. Whatever you do, do it with the intent of being happy and maybe, just maybe all of this will come right back to you. You deserve it. 

You know who you are,. Be well my friends.
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JOYEUX NOEL!!
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The Force will be with us

This, is going to be so much better than the movies that shall not be mentioned.

That last part. Chills down my spine. 
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O y 
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Dirk Reul

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Games of Thrones: The Musical 

brought to my attention by +Björn Dietz and I can say, that this did make my morning. Have a great weekend everyone. Have cake, coffee and laugh :) 

No but seriously, have a coffee and watch this if you haven't seen it. 
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Beyond brilliant. And it has Liam in it! :-)
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Introspection

The sunlight did not quite reach where I was sat with my mug on the morning I took that photograph. The hard wood of the table polished to a sheen. The scent of fresh coffee in the air as I closed my eyes for a second to savour the cool breeze. 

It has been a while since I shared my thoughts with you. Months to be more precise. Are you still here? Well then, I miss you. Not quite everyone reading this but a lot more of you than I am capable of keeping in touch with. 

Google+ has changed since I started here back in the Beta. Some of the people I met on here and who became dear to me have left. Some said farewell, others just disappeared for their own reasons. I like to think that they are happy and well off. Wherever they are right now. As for the rest? Some have moved on. Others faded from the close circle of friends to acquaintances with wonderful shared memories. 

I remember being on here all the time. Whenever I could steal a moment or when lack of sleep kept me in its grip. It was my virtual home. The place I met with my online friends and laughed, jested and talked for hours. 

Then I changed, my life changed and events unfolded outside of my control. Some of you might have noticed that I don't do well with things that just happen to those I care about. 

But it wasn't just me who changed. Google+ changed too. The tone changed and some changes had a profound impact on personal interactions. I saw and still see, people pouring out their hearts and I wonder, do people even still see this? Have we, as in users of social media, become so jaded or is everything happening too fast? Has the neverending stream of information around us dulled our ability to see?  

Like always, the answer to this is subjective. Do I have an answer? I might have found one for me. I am still working on it. Just as I am still working on becoming the person I want to be again and who I lost for a while. 

I am still here, listening and responding when people mention me. Collections will enable me to focus my circles to people I interact with. 

The world is a beautiful place isn't it? My online friends are a part of that, wherever you are. For that, I am thankful. 

Enjoy our day, live your life. Do what you need to do, to be happy and safe. 
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+Brigitte W. indeed.
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Nomilicious the Collection 

This is the collection of all my past and future food posts. Allowing you to follow it and seeing all of them, in one place. Collections are a new feature on G+ as anounced here http://goo.gl/ZiJQ1z 

This feature is rolling out and right only, only available on the web and Android. Take a look and let me know what you think. Create your own collections and share them! 
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Definitely following this, +Dirk Reul​!
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Happy New Year

No resolutions, just the will to act in my own best interest.I have only this one life, if I don’t live it right now, when will I? I’ve let go of many things this year and will continue to do just that. I’m glad that some of you on here and others elsewhere are part of that. Be well, be happy, look after yourself and be everything you look for in other people. You deserve to be loved and in the end, you’re always only responsible for your own happiness.

“May your coming year be filled with magic and dreams and good madness. I hope you read some fine books and kiss someone who thinks you're wonderful, and don't forget to make some art -- write or draw or build or sing or live as only you can. And I hope, somewhere in the next year, you surprise yourself.”
Neil Gaiman
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I LOVE YOU!!
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Lost and Found

In my drawer. Look who's still too short and was found trying to escape.

Have a great day everyone. I'm off to be productive.

Sort of

Don't judge me ;)
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Haha ~ I like how you describe your productivity. Nice going, on that front. We can't always win 'em all, ... as these They say.

Sorry to hear that you're sick. :( Take care of yourself, treat yourself extra special, and hope you feel better soon.
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Garlic Thyme Chicken on Browned Butter Tater Mash

Like I promised last week, here is the recipe for the thyme garlic chicken I made last week. Obviously, I took the chance to cook it again and this time I also added my beloved browned butter potato mash to combine it all into this succulent mixture of the sweet garlic and the flavour of the thyme topped off with the slight acid of the white wine.

(2-3 servings)

Ingredients

Chicken

4 to 6 chicken thighs, I prefer to leave the skin on for the crisp
1-2 tablespoons of peanut oil or olive oil
3 heads of garlic, peeled
1 cup / 250 ml of extra dry white wine
3-4 sprigs of fresh thyme, leaves only
1 cup of chicken or vegetable stock
20-30 grams of ice cold butter in cubes
2 tablespoons of all purpose flour
ovenproof skillet with a lid or a Dutch oven

Tater Mash

400g of floury potatoes
1 bay leaf
1 glove of garlic, peeled and halved
milk (about 100ml)
salt
20 g of butter
1 spring onion, cleaned and cut into rings including the green
1 tablespoon of browned butter as detailed here http://goo.gl/xxdxAa
medium size cooking pot
small skillet for the milk

Mise en Place

- peel potatoes, cut into uniform size pieces, store in medium sized
  pot covered in salty water.
- pre-heat oven to about 200 C (about 400 F)
- dry the chicken pieces thoroughly from both sides using paper
  towels
- peel the garlic. The easiest way to do this, is to remove the cloves
  from the head, then place all of them in a metal bowl, cover that
  bowl with a second bowl of matching size and shake it all
  vigorously. You will find that the friction and the impacts against
  each other, removes the papery skin from the garlic cloves. Fast
  and easy.
 -heat the cooking oil in the skillet on your stove to medium high
  heat.

Preparation

Salt the chicken from both sides, cook place the chicken skin side down into the skillet. Let if brown there for about 4-5 minutes, letting the fat render out and give the skin a nice golden brown colour. Flip the chicken, brown the other sides. Overall about 8 minutes. Remove and place the chicken on a clean plate.

Do this until all the chicken pieces have been browned. Reduce the heat to medium. If the browning of the chicken, has left too much oil from the rendering of the skin in your skillet. Remove some of the excess oil until you have about 2 tablespoon of fat left in the skillet.

Now add the garlic, keep stirring until you catch the first delicious smell of cooking garlic and the garlic is lightly browned. Now dust it with the flour, stir until all is well combined. Turn off the stove. Place the chicken pieces on top of the garlic and cover it tightly with the lid. Place the skillet in the oven and cook for about 15 minutes.

During that time, bring the water for the potatoes to a boil, add the bay leave and the two halves of garlic. Cover and cook until soft. Depending on how thick you cut the pieces of potato, this should take no more than 10 to 15 minutes.

Pour the milk into the small skillet, add the slices of scallion. Salt until lightly salty, heat until it lightly simmers for a minute or two. Turn heat off and cover.

Strain the potatoes, put the potatoes back into the pot, do not cover and let it steam off without putting it back on the heat. Remove the bay leave, you can leave the garlic in it will mash in nicely. Using a potato masher, roughly mash potatoes, add the browned butter and the hot milk to the potatoes. Use a wooden spoon to combine it just sow. Season to taste but it should be salty enough. Do not overmix or it will take on an unpleasant texture. Cover and keep warm.

After the 15 minutes, turn off the oven. Remove the skillet and take the chicken pieces out again, place them on a plate and keep them warm in the oven. Pour the white wine over the garlic and flour mix, bring it to a simmer for about a minute. Add the thyme leaves. Add the stock/broth and bring to a simmer, keep stirring from time to time and let the liquid reduce to about half. It will lightly thicken, once that happens add the ice cold pieces of butter and stir them in. Do not let it cook again. You will get that shiny finish we all like in our sauces and gravies. Season to taste with salt and pepper.

Turn on the broiler in your oven, crisp the skin side of the chicken again, make sure not to burn it. Place the chicken on the garlic thyme sauce and serve on the browned butter tater mash. The drink of choice for this is a lively white wine, I like it extra dry. The rich in taste yet light combination of savoury, acidity , herbs and sweet garlic on the nutty tater mash is a perfect mix of flavours.


Would you like to be notified about food posts? Let me know in the
comments. If you would like to see my other recipes, check out the about part of my profile:http://goo.gl/bzgOa

Or follow the hashtag DReulWorthyRecipes  in the first comment.
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Those are always feels given ;) hugs 
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Dirk's Collections
People
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Work
Occupation
There was a star danced, and under that was I born, this and that, overall not relevant to my time on G+
Employment
  • Geek, 1976 - present
    Gadgets, Literature, Snark, Science Fiction, Fantasy, Coffee, Bacon
Basic Information
Gender
Male
Looking for
Friends, Networking
Apps with Google+ Sign-in
  • Yatse
Story
Tagline
Literature, SciFi, Fantasy, Coffee, Bacon, Browncoat and instigator of the noms
Introduction
  • I love anything SciFi and Fantasy related.
  • I will write about things that may be controversial, crazy, funny, not funny, stupid, random, amazing and much more.
  • I enjoy cooking, I will post recipes from time to time

FAQ


1. So what is your big, shameful secret vice?
My biggest vice is the insane number of books I buy & read. I'm fairly certain that an unnamed international retailer of books, has a picture of me on their wall.

2. You don't post that much do you? 
Yes, that's true. I comment far more often than I post on my own. 

For people that I've added and who are wondering, who I am and what I want: 

If I added you recently...

it was because of one of the following reasons:

  • I have found you to be an awesome, interesting person and I like to learn more about you
  • I found you in one of the many shared circles and we have something in common, most likely a common interest
  • I just did because I could
Probably it was a combination of all of the above. Ff you've added me in the last weeks, feel free to drop me a line. I try to check out all your profiles and if I find something I like, I'll add you back. Though it may take some time. I'm always looking forward to meeting new people so please don't be shy. Comment, engage in whatever way you like.

If you added me recently

Hello there, I'm glad you added me. Please check out my profile to find out about the things I post and comment on. I'm opinionated, I like to argue and I can be very passionate about things that I care for. 

I will check out your profiles in time, if I find something that interests me, I'll add you back. Another great way to learn more about me is to comment on my posts or participate in discussions. *Actually, really try to comment or something, +1 me or whatever* I really would like to get to know you but I find myself weary of looking at empty profiles*

All my food recipes and posts can be found in my new Collection: https://goo.gl/g6vGRB

Links to my recipes here on Google+

  1. Italian style bread
  2. Salmon on Pappardelle on an Orange Dill sauce
  3. Lemon-Thyme-Garlic Chicken
  4. Spicy pulled pork
  5. Lemon Risotto 
  6. Focaccia
  7. Roastbeef with rosemary hazelnut mustard crust & potato gratin 
  8. Prawns with Vanilla Butter 
  9. Salad with bacon, molten goat cheese and a smooth sour cream egg dressing  
  10. Iced Cucumber Soup
  11. Buttery Wine Risotto with Smoked Salmon
  12. Steak Sandwich Dirk Style
  13. Rocket-Basil Strawberry Salad
  14. Chicken Saltimbocca with Parpadelle
  15. Seared duck breast with Pommes Noisette and Green Beans on Orange-mustard sauce
  16. Melted Goat Cheese on Apple with Bacon and Honey
  17. Beef tenderloin with a Merlot sauce, roasted Sage Polenta and Sugar Snaps souted in Butte
  18. Spaghetti Carbonara with Chorizo
  19. Lamb Steaks spicy-sweet with Celery Potato Purée and hot Orange carrots
  20. Orange Chicken Stir Fry with Chorizo and Oregano
  21. strawberry sorbet with balsamic: infused with basil & black pepper
  22. Spicy Pork Spare Ribs with Corn on the cob and lime
  23. Apple-Calvados Ice Cream
  24. Wiener Schnitzel á la chasseur with spätzle
  25. Chocolate-Kahlua Sherbet
  26. Steak and Guinness Pie
  27. Coffee Maple Syrup Ice Cream with candied Bacon
  28. Porcino Walnut Ravioli on a LemonButter Sauce
  29. Orange Curd
  30. British Scones
  31. Slow roasted Pork Belly
  32. 40 gloves and a Chicken
  33. Asian-Style Meatballs
  34. Pear and Gorgonzola Risotto with roasted Walnuts
  35. Autumn Pumpkin Curry
  36. Beet and Apple Soup
  37. Entrecôte with Avocado and caramelized Tomatoes
  38. Traditional German Cheesecake
  39. Chili Dirk Style
  40. Dry Aged Entrecôte with Rosemary Oven Baked Vegetables
  41. Mac & Cheese Deluxe
  42. Cherry Cake with Semolina
  43. Apple Cinnamon Cocoa Cake
  44. Pork Roast with Crackling and Potato Dumplings
  45. Intense Chocolate Cake with Rum Ganache
  46. Winter Stew
  47. Gingerbread Cookies
  48. Bacon-Prunes Beef Roulade with Walnut-Savoy
  49. Mustard-Thyme Crusted Schnitzel with Balsamic Carrots
  50. Spicy Pork and Beef Goulash with Peppers
  51. Pasta with Smoked Salmon, Peas and Tarragon
  52. Wine Chocolate Cake
  53. Medallions of Beef Tenderloin with a Nutty Herb Crust on Celeriac Potato Purée and Spicy Carrots
  54. Thai Green Chicken Curry With Broccoli and Carrots
  55. Slow Cooked Rosemary-Garlic Shoulder of Lamb alongside Ratatouille topped with soft Goat Cheese
  56. Two kinds of Rass el hanout spiced Meatballs on Pomegranate Couscous and a Yoghurt Mint Sauce
  57. Spinach Risotto topped with Goat Cheese and Maple Syrup Garlic Salmon
  58. Raspberry Braid
  59. Mediterranean Shoulder of Lamb with Lemon Butter Carrots and Rosemary Garlic Potatoes
  60. Asparagus on Sauce Béarnaise wrapped in Jamón Serrano with Chicken Saltimbocca
  61. Ménage à trois of Fruity Delights - three kinds of Sorbet
  62. Sunken Apple Cake
  63. Rosemary Potato Pizza with sweet Onions and Feta
  64. Coq au Vin on Roasted Garlic Potato Mash
  65. Gruyere Gratinated Mushroom and Ham pane filone a la Betragne
  66. Moroccan Chicken on red Couscous with Pomegranate and Coriander
  67. Spicy Boston Blade Steak Asia Style on a Bed of Nuts and Greens
  68. Jalapeño Cheese Bread with Bacon and Maple-Chipotle-Butter
  69. Coffee Kaluha Brownie Ice Cream
  70. Arroz en Paella
  71. Boar Stifado and Taters
  72. Perfect sauteed potatoes with poached eggs
  73. lemon risotto with scallops and chorizo
  74. Creamy Corn Chowder with Bacon and Jalapenos
  75. Garlic Thyme Chicken on Browned Butter Tater Mash


Bragging rights
I got plussed by Jeri Ryan in a post about being plussed by Jeri Ryan.
Places
Map of the places this user has livedMap of the places this user has livedMap of the places this user has lived
Currently
Dietzenbach
Previously
Neu-Isenburg - Dreieichenhain - Büdingen Eckartshausen