Photography Giveaway for a 30$ Coupon for Amazon

photography Giveaway for a Coupon for Amazon

April is the bestest month and do you know why? 'Cause I have my birthday now, that's why. And as a true spring child I love more than ever colorful landscapes and places, especially when they are accompanied with a good book. So, I decided to host a little photography contest for all of you as my readers and my site is one of the best presents this year. So thank you all for being here! Go along, read the how-to-enter. :) 

#readthatwhilestareat photos of mine in Bremen uni-campus and in Engel Weincafe in Bremen

#readthatwhilestareat photos of mine in Bremen uni-campus and in Engel Weincafe in Bremen

How to Enter :

Take a picture that contains part of your book (the pages or the cover) and the view that you have everytime that you pull your eyes off the book (aka the place where you are) .

Upload this photo telling us what do you read & where do you read this on Instagram, Twitter or Facebook (make sure that the image is visible to everybody in Fb) and add the hashtag #readthatwhilestareat so I can find it.  Also tag me as @inwhirlofinspiration ( If you upload the photo on Instagram), as @WhirlofInspo ( if on Twitter) or as "In Whirl of Inspiration" ( for the Fb uploads).

Additional entries can be collected too, all these in the widget below:

(every participant is allowed to share 1 photo)

*And a big thanks to kerdiseto, diagonismos & ediagonismoi for being big media sponsors.

Strawberry & Walnuts Baked Brie

Strawberry & Walnuts Baked Brie Recipe

So the other day I made these superb cheese, mushroom & rosemary crackers and instead of eating them all bare. I had to find for them an appropriate topping. The answer for this is one and only one; cheese and fruits. Yeah I am that predictable. So, I tried strawberries and walnuts baked brie and it was gone in minutes.

Strawberry & Walnuts Baked Brie Ingredients for Recipe

Strawberry & Walnuts Baked Brie (for 1 person)


:: 200gr of brie

:: 1/4 cup of walnuts

:: 1/2 of chopped strawberries

:: 1/4 tsp chopped (fresh) rosemary

:: a little ground salt and pepper


Preheat oven to 250°C.

Mix walnuts, strawberries, rosmary, salt and pepper in a bowl. Squash the strawberries a bit and let the mixture stay for the aromas to mix.

Place half of the mixture on top of brie. Flip & repeat.

Bake for 5-7 minutes, until it's nice and oozy. Serve along with your crackers.

To answer: "Can I eat the white skin, which surrounds brie?" - Yes, you can, cause it's an edible mold. The skin is formed naturally by molds and bacteria on the surface of the cheese. It starts out as fine white hairs and grows to what the French call 'poil de cha't, or cat fur. The fur is then rubbed off, and underneath is a thin rind encasing the nearly fluid interior of the brie. The rind protects brie from the air and delays drying and loss of flavor. If you remove the rind, you should eat the creamy center within a day or so.

Whether you eat the rind or not is up to you, some people do like it, others don't. The rind has a rather tangy/earthly tasting, and some people think it is the best part of the brie. A brie's rind should feel firm and silky, not hard and crusty, and can be eaten alone or mixed on the bread with the cheese.

Strawberry & Walnuts Baked Brie Recipe
Strawberry & Walnuts Baked Brie and rosemary and mushroom crackers

Bon appétit!

On my Way to Bremen & some Love Links

As you are reading this post, I will be on my way to Bremen (yay!), for a quick trip. If you have been in Bremen before and know the best places around don't hesitate to share them with me in the comments below.

As this is a 100% pleasure trip, I will be able to share with you bits and bytes of the city on my Instagram (new account, consider to follow), Twitter and Facebook account. Make sure to check. :) And when I will be back, you will have your traditional extensive list of go-to places.


Until then check my week's great findings:

:: The news of 4,7 billion years or how the scientists saw gravitational waves from the Big Bang. In other words, we have evidence that it really happened.

:: The BEST adventure, fantasy and science magazine that you will find; the Dodo magazine.

:: Researchers at Sony - CSL in Paris have developed an online storytelling game through which they are conducting research. It is basically an online game of collaborative comic book writing. It is meant to be a fun experience and one which will help them better understand the creative mind.

:: Such a great article on how to stop procrastinating and start writing!

:: March's track addiction, True Detective's opening video is true art.

:: This guy will search around Africa stories that make you smile, wanna support him?

:: And this hilarious guy using Disney and Pixar character's voices to sing Frozen's "Let it Go"


That's all for now, have a great weekend my friends!

Cheesy Crackers with Mushrooms, Dill & Rosemary

Cheesy Crackers with mushrooms, dill and rosemary

What I love to do is host small gatherings for my friends at my place, prepare something delicious to eat, usually something cheesy (cheese plates or my famous stuffed with melting cheese bread ) and accompany it with red wine and board games (do you play Munckin, it's super addictive). And we all know that cheese and crackers are meant to be together. It's love at first sight food relationship. So some time now I was trying to find a variation of the classic cracker recipe that you can find here and there in the internet. And I think I finally did so. 

Cheesy Crackers with mushrooms, dill and rosemary - the ingrediants

Cheesy Crackers with mushrooms, dill and rosemary

(make prox. 25 round crackers)


:: 1 cup of flour

:: 1/2 of  water, room temperature

:: 1/2 cup shredded cheese

:: 4-5 dried mushrooms

:: 2 tablespoons butter at room temperature

:: a small bunch of dill

:: 10 leaves of fresh rosemary

: 1/2 teaspoon salt

:: ground pepper & sweet paprika


1 hour before starting cooking, let dry mushrooms soak in a 1/2 a cup of hot water.

Preheat oven at 250°C before doing anything else. Then, in a big bowl combine all dry ingredients (flour, shredded cheese, butter finely chopped mushrooms, dill, rosemary and seasonings) and either with hands or with a food processor combine them well. Then add water. Preferably use the water that you soaked the mushrooms in it, for extra flavor. Knead the dough until you have a moist but not wet one.

Remove dough from bowl and roll out on a floured surface. Roll so dough is about 1/2 inch thick and cut into small circles using a jar's cup (like me) or any other cookie cutter to create shapes.

Bake at 250°C for 15-20 minutes. The crackers will slightly puff as they bake. Just keep an eye on them and when the edges are golden brown and crispy looking then you know they are done. Store in an air tight container for up to a week

Cheesy Crackers with mushrooms, dill and rosemary

Happy cooking ya' all!