I'm watching you, Wazowski, aaalways watching.

After 12 years...there is finally...A PREQUEL!
I am talking about Monsters University, if you were wondering, but honestly, you should know from that sentence alone already.

When Pixar kept posting sneak peeks of the movie, my sister and I decided that we'd make ourselves MU shirts. I chose Oozma Kappa, because I think that's where I'd fit in best (my sister thinks that Art is my soul mate or something...I have no idea why), and my sister, always being evil villain like fond of the bad guys, chose Roar Omega Roar.
But just shirts weren't enough, oh no. My dad and I also costumized our 3D glasses. Yes, as you can see in the following pictures, even Mikey has his own pair of glasses. At this point I want to mention that my sister and I are both over twenty, and my dad past 50. And I have no idea what this 'growing up' you are talking about is. Can you eat it?

 I did the applique work on both shirts and...I have to be honest, I thought it would be way easier, since I was using my sewing machine. But nope, everything's wobbly, but at least you can't really tell here. I'll stitch a yellow line around the letters on my sister's shirt tomorrow, didn't have time for it today.
I love Roz. I don't know if you can tell, but I tried to model my 3D glasses to look like hers :D
If you're curious, I used air drying clay, and modeled directly onto the glasses, peeled it off, let it dry, glued it back on, painted it, and voila, Roz' glasses.
My dad on the other hand took a saw to his glasses and made this awesome three eyed one. The left over part was then turned into Mikey's.

 What did I tell you? Evil people, those Roar Omega Roars.
(My mum got mad at me, when I said I looked more like the Scare Pig. I would have made an amazing Scare Pig.)

My Mikey is already eleven years old! I got him when we were on vacation in England. But I didn't buy him, exactly. No, I spent all my pocket money, trying to fish him out of one of those claw machines. (You know, 'the claaaaaw - OOooooo~') He was expensive, but I was so happy when I finally got him! :D


Now, to the movie.
IT.WAS.AMAZING.
I don't want to spoil you, but that's all you need to know, really.
Baby Mike is the most adorable thing EVER, and please, can I just adopt him? How a ball with one giant eye can look that cute is beyond me.
There is a reason why Randall always has that squinting glare! And it's adorable. And the cupcakes! Also, hearts.
And Roz!

Okay, I'll stop here (because didn't I, only a few posts back, say, that's I wouldn't ramble? And look at what I'm doing).

So anyway, go watch the movie. Now.

Mixer optional #2

I love everything chocolate.

So as promised yesterday, here’s the recipe for the dessert: brownies.

These brownies are amazing. Not only because they taste delicious, but also because you can substitute pretty much everything, and they’ll still turn out amazing.

270g granulated white sugar
150g buttery spread
2tsp vanilla extract
2 eggs
90g flour
70g Dutch-processed cocoa powder
2tsp baking powder
120g sour cream

You can easily substitute the cocoa with chocolate, the sour cream with either greek yoghurt or crème fraîche, the white sugar with white and brown sugar, etc, etc.  

Preheat your oven to 180°C.

 Beat the buttery spread and sugar until creamy.

 Beat in the vanilla extract and eggs.

 In another bowl, meassure together the flour, cocoa powder and baking powder.

 Fold the flour mixture into the buttermix.

 Stir in the sour cream.

 Butter or spray a pan, pour in the batter and smooth the top.

 Bake for about 15-20 minutes.

Guten Appetit!

Mixer optional #1

No, I am not abandoning my blog already. I had planned to have the stool I had repainted as next post, but since it’s been raining for over a week now, I couldn’t take any pictures outside.

(Now you may ask why I’m not just taking a picture inside. For these three reasons: 1. There is better lighting outside; 2. There’s not really much space in here…; and most importantly 3. I’d have to clean)

Not wanting my blog to die this early on, I decided to at least post a recipe or two in the meantime.

I love recipes for which you don’t need any electric equipment – mostly because there is less washing up for later. So here you go, one meal today, and one dessert tomorrow.

Grießnockerl

You may ask yourself 'what the heck are – is that a B?' at this point. First off, no, that is not a weird looking B, it’s ß, a sharp sounding S.
Grießnockerl, if you want to trust my translation skills, are semolina dumplings. I actually only found out today that Grieß was Semolina in English. Sounds more like a sickness to me…

Anyway, Grießnockerl are the main ingredient of Grießnockerlsuppe, or semolina dumpling soup (which sounds really weird).
I got this recipe, which is so simple, you could almost not call it a recipe, from my grandma. Who, by the way, is probably the best cook to have ever walked this earth. No, I am not kidding. She makes vegetables taste delicious, she’s magic.

100g semolina
50g butter
1 egg
salt

 I made 5 times as much, in the pictures, so I could freeze some of the dumplings.

 Beat together the semolina and the butter until it looks like bread crumbs.

 Well...sticky breadcrumbs.

 Add the egg(s) and salt (to your liking) and mix everything together to form a dough.

 If the dough looks too soft, just add some more semolina.

Now go make some soup. (I usually just use stock cubes, and maybe carrots, if I have any)

 Now back to the dumplings: You can do it like I always do, and just spoon out some dough and drop it into the hot soup. Or, if you are bored and want nicer looking dumplings, you can take two spoons and make them all uniform. My sad attempt at a nice looking one on the left, and the way I always do it, on the right.

Note #1: If you dip the spoon into the soup before plopping in dumplings, the dough won’t stick to the spoon.

 Note #2: Keep in mind that the dumplings will soak up the soup, meaning they will expand. So don’t make them too big, because they will get bigger. (who am I to say anything, just look at those things!)

After all your dumplings are in the soup, keep it on medium-high heat for some minutes, then turn it down to a low heat and let it simmer for ten more minutes.

Now the hardest part: turn off the stove and leave.
Yes, you read that right, the soup is done cooking, but you’re not allowed to eat it!

When you let the soup sit like that, the dumplings will absorb more soup, making them fluffy. If you eat them right after cooking, the center may still be firm, which doesn’t make them taste bad, but come on, fluffy is always better.

After half an hour, take a dumpling and cut it in half (or take a bite). If the center is still firm, your dumplings are probably pretty big, so maybe let them simmer a bit more, on low heat.

 Guten Appetit!