Honey, Honey, how you thrill me!

My friends! In a time where ABBA and honey, or both at the same time, seem most thrilling to me you might think things are not going really well. It’s something, however, and I am gonna endow you with some sweet guilty pleasures, too. Same rights for everyone.


So, I planned on going to the Ticino (the Italian part of Switzerland) with my friend tomorrow and I hoped that I would be able to come back with a lot of charming insipration and a pinch of mediterraneo for you guys. Turns out you might need to get prepared for some soaking wet ideas: If you believe in the weather forecast (which is testing my trust a lot recently), then it will pour with rain next week. Well, all I can do now is hope that the weather forecast doesn’t decide to turn out to be right for once. Or that we get sudden inspiration where else to go. The place summer decided to go to a couple of weeks ago, for example. I don’t know where that is, though. Any hints are welcome!


Anyways, back to more graspable stuff. More fun stuff. More reliable stuff. Food, basically.

I baked for the first time in like a thousand years yesterday. And well, looking at my casserole you can tell. Half of the guilty pleasure still sticks there and it’s quite persistent. But, insider’s tip from your kitchen-slob #1: you can save everything with a thick layer of sweet topping. Almost everything (not the casserole, though). So I saved what I could save and I was astonished to acknowledge that the result tasted more than okay. Also, it’s almost vegan (sometimes there just isn’t a substitute for honey). And pretty healthy. And there is a lot of coffee in there to keep you going. And chocoloate, honey and vanilla. So turn up ABBA, don’t get killed by the honey (seems to be likely, though, according to their song), and go prepare yourself some of these:

(almost) Vegan Honey-Mocca-Brownies with Cashewbutter-Topping


ingredients (20):

  • 2 cups wholemeal spelt-flour
  • 2 cups ground cashews
  • 1 cup raw cane sugar
  • 1 cup honey
  • 250 ml coconut milk
  • 3/4 cup coconut oil
  • 6 tablespoons cocoa powder
  • 6 tablespoons ground coffee
  • 2 vanilla beans
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon baking soda


  • 1/2 cup cashew butter
  • 2 teaspoons coffee
  • 4 tablespoons honey
  • 20 pecan nuts


  1. mix flour, coffee, cocoa, cashews, cane sugar, baking soda and cinnamon
  2. preheat a pan with coconut milk, coconut oil, honey and inner of vanilla beans and let simmer for 2-3 minutes
  3. blend all ingredients and stir well
  4. grease a large baking mould (like, really well) and preheat the oven to 180°
  5. bake for about 30 minutes, meanwhile blend cashew butter with honey and coffee
  6. let the brownies cool down, then cut and top with cashew butter and one pecan nut
  7. ENJOY with more coffee (depending on your wakefulness)


See you soon, my sweet honey bees!

Yours, Florence


Ray, a drop of golden sun

I need sun. And I need a break. How are you, people?


Now, to be fair: I did get some sun on the weekend. A hell lot of sun. And that’s why I need more now. Give me an inch and I will want the yard. But looking at myself in the mirror, I have to admit that it is probably not too bad that it’s raining all the time. And looking at the pile of work I gotta do, I have to say: I actually can’t use any kind of temptation. But as I am me, I had the glorious idea of packing my bags and sponateously rushing off to one of Switzerland’s most beautiful parts: the Val d’Anniviers. Under the pretext “I rent myself a room in the mountains to learn” I drove off and came back with a bad sunburn, wobbly legs (should hike more often) and a shipload of pictures in my camera. What I did not come back with, however, was a brain prepared for my finals and a finished bachelor thesis. What a surpise, huh?


So, as I will keep the food-part short (but tasty!) today, let’s delve into that little trip of mine to the French part of Switzerland, the Valais. Well, let’s not talk about the French part in that because it is just a shame. My French is pretty much non-existent. Quelle honte! It’s a desperate mix of some French vocab from high school and – nice try – pronouncing English words with a French accent (with great hope of that very word having been one of the linguistic gifts Norman the Conqueror had brought the Brits in 1066).


Well guys, it took me a while to get to that beautiful place, for the Val d’Anniviers is a pretty hidden corner of Switzerland. People are often laughing at me when I say that something is far away in tiny little Switzerland. But when you sit on a train with sweaty bikers, screaming kids, a teenager on her new phone and a snoring old man, train rides may seem really long. How naïve I was to think I might at least prepare my exams on the three hour train ride. I basically spent my ride hanging on my phone, like any digital native would, and eating my bunch of fresh, local, carrots like crazy.


Thinking about it, that actually summarizes my being and my ideals quite well. I love regional food from markets and I am a great defender of public transport. So great that I don’t even have a driver’s license. I’d rather spend my money on my annual, all-inclusive, Swiss public transport ticket. I am not even sure if I use the train often enough for it to be worth the money, to be honest. But I genuinely believe in its positive effect on my travel-behaviour. Also, it makes me feel like I can use public transport for free anytime after the hurtful moment of paying the bill. I can be a really dull person, too. Dull, but environment-friendly, for most Swiss people seem to prefer building new tunnels and stuff. Okay, let’s not get started on Swiss politcs. It’s a pain in the ass, really. So, having arrived at the first of the many small villages of the Valley in the Valais, Vissoie, after an adventurous bus ride testing my strength of nerve, I checked in at a very cute Bed and Breakfast: Ancienne Poste. Apart from being a public-transport-ethusiast, I adore B&Bs. They are familial, you get great insider´s tips for activities and, especially in this case, awesome breakfast.

IMG_7364No, that’s not the B&B on the picture. Would be cool, though.

Vissoie was still very sleepy, as were its cable cars. This made me walk. A lot. A lot, like: I am not used to that as a lowlander. But I walked, fearlessly, bravely, until I reached the point where slippery melting snow would stop me. Only shortly before I had reached the initially targeted destination, the Hotel Weisshorn. Never mind.


My sister spontaneously joined me the next day and although we ended up running through half of the Val d’Anniviers because we were simply too dumb to read bus schedules properly, we had an awesome time. Or maybe it was exactly because of that. It’s the weird, funny, face-palm-moments that make something special and unforgettable, right? Conclusion: The hiking tours there must be gorgeous with enough sunscreen on, water and without snow and wrong reading of the bus schedules. Back home, 30 kilometres distance and 1500 meters in height in total made me and my wobbly legs have a very good sleep and left me permantently hungry like mad for the next couple of days.


Hungry, that’s a good cue, isn’t it? I guess I should slowly but surely bring this chitchat to an end, do something useful now and bring some edible sun into your four walls. Sounds good, right? Well, there is a lovely organic shop just around the corner of my new apartment. Adhering to my attempt to represent an environment-friendly nature, that’s basically where I hang out. Is that what the cool kids do? I guess not. But you’d probably find me there if ever you should be looking for me. Now that sounds like an invitation for stalkers. Whatever. Last week, they had wonderfully fresh herbs and giant tomatoes. Really, I have never seen such huge tomatoes before! So that’s what came out:

organic tomatoes and mozzarella di bufala with fresh herbs, olive oil, sea salt, cumin and balsamic


ingredients (2 people)

  • 180 g mozzarella di bufala
  • 1-2 large tomatoes (the hugest oes you can possibly get)
  • 2 handful meadow herbs
  • 4 tablespoons olive oil
  • 2 tablespoons balsamic
  • 2 teaspoons cumin
  • a pinch of sea salt

So simple and so good! By the way, did you recognize where the blog-title is from? Little hint: It’s from a movie and it’s not quite a cool-kids-thing either.

So people, I hope you will take some downtime every now and then, too. For the weeks to come I will indulge in my bachelor thesis, try to cope with geographic computer programmes, work, hopefully cook every now and then and, most importanty, prepare myself for Iceland! I’ll be going there by the end of july and staying until late september for an internship. It’s still two months to go but I am already awfully excited about it. Ég hlakka mjög til þess. Or so.

With that said: have a wonderful beginning of the summer, people! Hear from you soon!