On Natto, Flower Bread and Apricot Dumplings

First of all I can say that my natto experiences finally proved successful.


While according to an instruction I found on the internet the natto had to be in the joghurt maker for 24 hours, then additionally in the fridge for 48, I observed that keeping the soybeans warm for 48 hours proved to be a more prosperous solution for my natto.

Also I had to increase the amount of natto I make to the maximum that fits in the joghurt maker, as I would eat so much of it, that it didn’t even survive those 48 hours in the fridge that it needs to settle.

When I bought the joghurt maker a couple of weeks ago, I had no idea what a handy bargain that would be, as now I am using it around the clock, literally.

The selfmade natto really tastes great and I made it part of my daily diet: twice a day I now enjoy a small portion of those fermented soybeans.

All natto aside, I also managed to try out some very nice bread recipe.

Sunflower Bread

Called a sunflower bread, it doesn’t actually contain any sunflower seeds, but it looks a little bit like a sunflower. I found the recipe on this website, and although google translate tries to convince me that it is Italian, I am actually quite sure the page is in Romanian (otherwise, where the hell would I get 500g of weasel?).

I’m not 100% pleased with the outcome yet, but it’s heading towards the right direction, and I think it really looks nice.

And finally I had another very delicious meal yesterday: my almost-mother-in-law made some wonderful selfmade apricot dumplings for me.

I absolutely love filled dumplings, and as I am not good at making them myself, I am always looking forward to when I get them made for me.

My noble plans of eating those 8 large dumplings over a period of 4 days were completely in vain though, they were so delicious, I hat to eat all of them on the very first day.

Apricot Dumplings