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Wiesbaden Farmers market on 23 May 2020
Ingredients & Shopping

Wiesbaden’s Weekly Market during COVID-19

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Tins of meat stacked seven-high
Ingredients & Shopping

Independent producers in Germany delivering food and drink during COVID-19

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Four pretzels on a baking rack from above
About German Food, On the Menu: German Dishes, Publication

German Pretzels [for The Spruce Eats]

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Half-timbered buildings covered in Christmas lights
Mainz, Tours & Classes, Travel

A Guided Tour of Mainz

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The stylish yellow interior of the Parlour at Lindley Lindenberg
Frankfurt, Publication

Frankfurt’s Lindley Lindenberg hotel [for Singapore Airlines’ magazine]

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A half-timbered house with Christmas lights
Christmas, Festivals, Events & Celebrations, Festivals, Markets & Fairs

Christmas in Mainz: Christmas markets and a delicious goose dinner

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Vineyard views in the Mosel wine region
Regional Guides, Travel

What to do in the Mosel: five gorgeous sights and culinary highlights

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Blue Le Creuset dish with lid on on a stove
Publication

Slow Burners: Sauerbraten and Rumtopf

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Trier Hauptmarkt with people and a fountain
Regional Guides, Rhineland-Palatinate

Trier Travel Guide

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River view of the Rheinturm, Düsseldorf
North Rhine-Westphalia, Publication, Travel

Made in Düsseldorf [for Singapore Airlines’ in-flight magazine]

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View of Freiburg with red church, square and lots of trees with the mountains behind
Baden-Württemberg, Publication

Where to eat in Freiburg [For National Geographic Traveller UK]

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A copy of National Geographic Traveller Food UK open at a spread about chef Ricky Saward with pictures of food and Ricky and some text
Publication

The Pioneer: Ricky Saward [for National Geographic Traveller Food UK]

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Flat lay of Frankfurt regional specialties on a red and white checked tablecloth
Eating Out, Frankfurt, On the Menu: German Dishes

Cheeses and greens: What to eat in Frankfurt

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The cover of the National Geographic Traveller UK October 2019 issue
Publication

Publication: The Berlin Way [for National Geographic Traveller UK]

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Three white cows eating hay at Domäne Mechtildshausen
Wiesbaden

Domäne Mechtildshausen: down on the (organic) farm

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Follow A Sausage Has Two on Instagram @asausagehastwo

I really miss my butchers from the Wiesbaden marke I really miss my butchers from the Wiesbaden market, but I’ve found myself a couple of good local ones here. The butchers shop round the corner from our new house could not be cuter or more traditional; these here are slices of their homemade liver sausage 😍
My first fig harvest! Which mainly took place to r My first fig harvest! Which mainly took place to rescue the nearly-ripe ones before the temperature goes back up and the wasps reappear in full force. We’ve two huge fig trees, so I think it’s probably time to ask for your favourite fig recipes 😂 Both sweet and savoury, please!
HAPPY FRIDAY, ALL! What are all your weekend plans HAPPY FRIDAY, ALL! What are all your weekend plans? I think I might head out into this 💚
[This isn’t an ad, I just wanted to share a love [This isn’t an ad, I just wanted to share a lovely, good newsy sort of a product.] . I spent yesterday at our old flat giving it a proper clean before our handover on Friday. And by proper clean, I mean that one of my knees is bleeding from spending so much time on the floor with a bucket and cloth 🤦‍♀️ What delightful fate then, that as I passed @unpetitcafe_ on my way back to the train station, they had these Weinschorle (wine spritzers) from @lieberschorli on display. I’m generally a bit suspicious of bottled wine spritzers, but the lovely cold rosé straight I bought straight from the fridge was gloriously refreshing and far and away the best one I’ve tried so far. It’s 60% Franken rosé, 40% sparkling water, 6% alcohol, 100% vegan, and a portion of the profits go towards supporting @lbv_bayern’s work to ensure that the handsome chap on the label - whose natural habitat is the vineyards and orchards of the region in which the wine is produced - is brought back from the brink of extinction. I’ll happily drink to that ♥️
THE PLUMS ARE HERE! and therefore also the annual THE PLUMS ARE HERE! and therefore also the annual confusion in distinguishing between their different types. These are Zwetschgen, which (thank you, @rachelinmunich 😂) are a subspecies of the damson or Italian plum. Delicious just about any way you can think of, but particular popular round this way in a tray bake or crumble cake. What do you like to make with them? p.s. Would you look at the size of those apricots?! 🍑
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