I’m Julia and I have a big obsession with food! I love haute cuisine but I also love burgers and especially all things sweet :-)


My blog reflects all the thing I crave: sometimes healthy, sometimes not-so-healthy but definitely delicious!

Julia-and-PeterI started this blog together with my husband Peter. He is a great cook and introduced me to many of my most loved foods like avocados and coriander. In my opinion, he’s the better cook in our home (I might be the better baker :-) ) but we make a good team and share the same philosophy in the kitchen!

Weeknight dinners have to be quick and easy but always tasty for us. But on the weekend, we love to make a feast and cook extravagantly. Because you know: Calories don’t count on the weekend!

Most people at our age will go out to party on the weekend, we love to spend our time in the kitchen. The big advantage is that we can invest the money we save in food and kitchen appliances :-)

We started this blog to share our love for food!



  • Shirley

    Good eveningi just bought a air fryer and trying to see if I can get some helpful tips. I’ll be cooking chicken wings and pork ribs tonight, any suggestions on temperature and how long to cook them? My air fryer didn’t have a guide book.

  • Phil

    Hi Julia and Peter. I noticed that you have special German food section. Are either of you of German descent? I’d like to make a traditional German apple cake but need a recipe. Thank you.

  • Carol Ann Nogueira

    I am so happy I came across your page. I tried many of them, and love them very much. I have made several times Blueberry Loaf and just outstanding.

  • Alexander

    Love the banana bread recipe and you’re correct, it’s the best. What time/temp changes do you recommend when cooking in a muffin pan instead of loaf pan?

    Looking forward to trying more recipes:)

  • Sean Edwards

    Hello Julia,

    I’m wanting to try your pork hock recipe, images look amazing! Can you tell me about what temperature to shoot for after the boil? Is it a simmer?

    Thanks and can’t wait to try it!


  • Kristie Condry

    Hi, Julia
    Hello from Texas this morning on September 14, 2018. I just stumbled upon your website and your receipes and so far I I love everything about them and everything about you and your husband, too!
    I’m going to use your recipe for buttercream frosting for some cupcakes I have made!
    I have two questions for you. One, do you have a book out and, secondly, how long should an egg stay out to reach room temperature ?
    Thank you for your lovely and easy site,

    • Julia

      Hi Kristie,
      thank you so much for your lovely comment! I don’t have a book out but I’d love to write one in the future if the right opportunity comes my way!

      Room Temp Eggs: It takes about 30 minutes for the eggs to get to room temperature (depending on how warm your house is!). You can also put the eggs (with their shell) in a glass of warm water for 5 minutes to get them to room temp faster!

      Have a great day!

  • Steve and Belinda Mantooth

    Julia and Peter,
    I have made this recipe twice and absolutely love the wonderful different zucchini bread. The crushed pineapple is fantastic. The toasted coconut on the glaze moved it up another level. Thank you so much for sharing your recipe. I added a 1/2 mashed banana on one of loaves. I am making a double batch now for my office. My husband and I share the kitchen, too. It is one of our favorite things to do.
    Keep up the Great Mixin and Cookin.
    Steve and Belinda from Ocoee, TN

  • Shirley Cooper

    Hi Julia,
    I’m Shirley from Junction City, Kansas. I got my air fryer a month ago and love using it Julia!!! Going to sign up for your newsletter. Thanks for sharing your recipes and tips!!
    Shirley Cooper

  • Jason

    Hi Julia

    My name is Jason and I’m writing a blog post for an upcoming cold brew coffee website, and I’d love to feature your recipe.

    It’s a roundup of over 100 great coffee-based recipes, and I thought this one would be a great fit:


    Would you be OK with me using one of your images from the article? I’ll of course provide attribution and a link back to your content.

    Many thanks for your time, and I look forward to hearing from you!



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