Guten Tag and Welcome to my Blog!
When you read my blog it might be helpful to have a little bit more background about the blogger. My name is Dunja Bounds, I, born and raised in Germany and moved to the US 20 years ago. I live in the beautiful Pacific Northwest – this is when its not raining – with my husband Mike, 1 cat (Jack) and two Australian Cattle Dogs (Murphy (in the photo) and Luna).
My mum always said: “Liebe geht durch den Magen” which loosely translated means that you win a persons heart/love by making them great food. I can confirm that this statement applied for my husband, he says he loves everything I cook, with one caveat – I have to make meals with no vegetables – imagine that! Thankfully I have my “foodie friends” who appreciate all my food even the one with veggies. My true love though belongs to chocolate, so over time this blog might transform more into a dessert blog.
Have you ever had the realization that what you cook/eat has most likely something to do with the place you are in, the activity you are performing or the people you are with? I thought, it would be interesting to see what collection of recipes a year filled with places, activities and friends would yield.
I hope you will enjoy my blog.
13 thoughts on “About Me”
I am a fellow dessert lover, and enjoyed looking at your blog tonight. Your pictures are beautiful! I look forward to seeing more of your posts.
Thank you Shari for the very nice compliment! I just started blogging, so my “inventory” is a little bit sparse but I hope that within the next year I will be able to post at least one recipe a week. I completely share your dream of opening a bakery, so you have to keep me informed when your dream comes through!
Sie sehen aus wie eine sehr süße Frau! Und du bist so hübsch 🙂 (Entschuldigung, ich bin aus Kanada und mein Deutsch ist nicht wirklich gut) I love your blog, I am now following it 🙂
Danke Arielle. Wo hast Du denn Deutsch gelernt? Meine Freundin hat dieses Foto in Las Vegas aufgenommen, ich sehe nicht immer so aus ;-). Ich folge Deiner Seite jetzt auch! 🙂
Danke! 🙂 Ich habe gelernt Deutsch im Schüle wann ich war ein Teenager aber ich vergaß alles. Jetzt ich lerne von mir (by myself?). Die Sprache ist ein bißchen schwer aber ich mag es zu viel! My grammar and the order of the sentences are completely wrong haha i’m still working on it! 🙂
Da hast Du Recht Arille, Deutsch ist extrem schwierig zu lernen, das ist ganz super, dass Du immer noch Deutsch sprichst und verstehst!
I’ve nominated you for the Liebster award! http://wp.me/p4Q6mS-2r I hope you don’t mind 🙂
I’ve only just started following your blog recently, but there are so many creative and interesting recipes!
Thank you so much for the nomination! I see you and I have a pretty similar taste and I just started following your blog! So much to cook and so little time. I am looking forward trying out some of your recipes. I think Lemon Lavender cake will have to be baked soon!
Found your blog while browsing through recipes! Love it!
Thanks for stopping by! I hope you will try some of my recipes and let me know how they turn out.
I will! 😊
I tried your recipe for Zwetchgendatchi tonight and I am delighted to tell you that it is the real thing. My Mama was from Augsburg and I have tried unsuccessfully for years to replicate her Zwetchgenkuchen. Finally this is the real thing and I will use it every year going forward. Your point about using 2/3 of the dough is now well-taken, after the fact. I had to give it lots of extra baking time to get it done. But it’s amazing to taste this for all the warm memories it brings back. Thank you so much!
Hi Rosalind, I just saw the comment you left, so strange, something must be off with my notifications. In any case, I am soooo happy that the recipe worked out for you. I guess I could try to figure out how to get the recipe down to 2/3rd of the dough but this way I know it works out and I can use the left over yeast dough for other purposes. Thank you for leaving the comment, every time I eat Zwetchgendatchi it reminds me of Germany and it sounds like you baked it just at the right time when the “Italian Plums” were ripe!