Ich War Hitlers Letztes Aufgebot: Meine Erlebnisse Als SS-Kindersoldat

Gunter Lucks

By Günter Lucks, with Harald Stutte as co-author

The content of this book is saddening and heart-wrenching, yet at times whimsical and amorous. The story unfolds itself right in the midst of World War II, in the year 1945, when the author, Günter, was only 12 years of age. He revealed how growing up in a socialist-oriented family had, ironically, strengthened his belief in communism, and how he trooped to the front line at the age of 16 with nothing but a patriotic divination to champion the rule of the proletariat. The five-year long journey as a child soldier and mostly as a war prisoner took him to places faraway from his fatherland – Slovakia, Hungary, Romania, Russia (the Soviet Union back then) and Poland – before he was granted permission to return to Germany in 1950. It was this first-hand experience of war and the subsequent defeat of the communist rule that gradually got him critiquing his own convictions for communism.

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Ladurée Macarons Buzzing In Town

Macarons 1

Macarons 3

I made a spontaneous decision today to visit the all-hyped up store in town – the Ladurée boutique that just opened shop at Takashimaya in Singapore. These macarons are probably the most expensive I’ve ever tasted in my life, and they are justifiably expensive for several reasons: (1) They are imported from Europe to Singapore rather than produced here in Singapore; (2) The reputation and fame of the Ladurée store is supposed to be unbeatable, what with the Ladurée story starting back in the 1860s. That was when the Ladurée family began selling food items like pastry, chocolates and tea to the Parisian high society; (3) Given the fact that the Ladurée store is located in Champs-Elysées (among other places) in Paris, one should therefore expect the macarons sold here to be competitively priced as well.

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Food Blogging For Dummies By Kelly Senyei

foodbloggingfordummies

I’m really glad that I found this book in the library last month. I’m even happier that I borrowed it (I’ve always refused to borrow any books from the Dummy series due to its explicitly derogatory implications). After reading through this entire bible about food blogging, my food blog (yes, this one here) finally obtained its long awaited refurbishment.

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Korean Jajangmyeon (자짱면)

Jajangmyun 2

Jajangmyeon (or Jajangmyun) originated from the Chinese (Beijing) version of Zhajiangmian (炸酱面), which means ‘noodles with fried sauce’. The key difference between the two versions is the type of bean paste used to cook the sauce: the Chinese uses fermented brown soybean paste which is mainly salty; the Koreans use fermented black soybean paste which includes caramel and is hence not as salty. The secondary difference would be the ingredients added into the sauce: the former has their sauce stir-fried with minced meat; the Koreans fry theirs with loads of vegetables.

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The Original Panna Cotta With Pomegranate & White Wine Syrup

Panna Cotta with Pomegranate Sauce 1

Panna Cotta with Pomegranate Sauce 2

Panna Cotta, which means ‘cooked cream’, originates from Italy and is a lighter, more jelly-like and less sweeter version of its denser cousin – the mousse. The most authentic form of Panna Cotta is the original vanilla flavour, cooked simply with cream, milk, sugar and vanilla seeds.

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