Buttered Lips

I'm heading back to Germany, with a side trip to Italy, in October. My friend and I always choose some cooking challenges for ourselves and one of them I want to tackle this time is homemade Flammkuchen. The direct translation is "flame cake". The best way to describe it is like a French-German 'pizza'. It was originally only made at home by bread bakers, to test the heat of their wood-fired ovens. The Flammkuchen / Tarte flambeé was put into the oven, after the coals were pushed to one side. If the oven was ready, the Flammkuchen would be done in two minutes, with the edges crispy and dark brown. The basic, traditional "Elsass" (Alsace) recipe is a very thin crust, with a topping of crème fraîche, speck (German bacon) and onions. There are variations, but the original is pretty damn perfect. SO, that's what I want to conquer this time around!

Hello, my fellow kitchen-obsessed friends ♥ It's been ... a while. Two knee replacements later (and, NO, I'm not old enough for that - humph) PLUS the mess of a pandemic has put a damper on my cooking instruction.
I haven't posted here for far too long, which I really should have been doing while in recovery, but somehow, I didn't.
This year has been ... a LOT. For every single person on this planet. This wasn't what we all had in mind when we wanted world understanding, hey?
Cooking has and always has been my solace and therapy. I just haven't had the energy to do more than create and eat what I made. But, still, I took notes, took pics and had fun, which I can now share with you all, going forward.
To get things going, how about we all comment on what our favorite dishes or baked yummies we have made during this bizarre time? And, while we're at it, we may as well share some flubs and thumbs down kitchen experiments. It's all good here!
Disclaimer: I grew up with a very German great-grandmother, my Oma, and was raised with many peasant foods which used ALL of the animals and plants.