I am back from Germany. Well, I am, but my bag is still there. The airline decided, without asking for my opinion, to leave my suitcase behind. I would have been volunteering to stay longer with my luggage, but as I said, no one asked. How wonderful it would have been to gain more days with my loved ones. As always when I return from home, for though I am coming home, I have the feeling of missing out on so many things, it sits in the back of my head, makes my heart heavy, a thought like unfinished business and time playing an unfair game with me. Why are clocks ticking so much faster while we rather put them on hold? If someone knows the trick of stopping the rushing clock or simply slowing down would be fine too, please share with us.
All that’s left are my phone snapshots and the goodies in my bag, which will arrive at night – hopefully. For the first time I decided to travel without my camera and regretted this, it’s just not the same. But I have to admit, it is less weight to carry around and snapshots are fine… most of the time. Here we go 10 days in Germany in snapshots, mainly food related:
travel snapshots: visiting Germany
I am a sucker for farmers markets and this is one reason I prefer going to Germany in summer months. Well I changed my mind lately, would you have asked me a month ago, I would have said December is the right time, because of the Christmas market, my fail-proof advent season mood enhancer. But the abundant range of fresh berries and flowers are just tempting. Dear German citizens, I am sorry for your bad spring weather but thanks to that the asparagus season is delayed and I was able to eat my weight in white asparagus.
It felt so good to be back in my old neck of the woods, as it felt good to be back in my mom’s kitchen. After all, it’s the place I learned to bake and later to cook. Lately, my mom admitted being a lazy baker, I had to shake my head, you think you know someone… So I took the turn of being in charge of dessert and other sweet treats. Contrary to my expectations (or not if I think about that) I got reactions like: “please just a small slice”, “I have to watch my waistline!” Seriously? I got them after all, the lady who started with the tiny piece, ended up swallowing three big ones and had to stop herself eating more. My mother-in-law loved the rhubarb chocolate cake, fresh out of the oven, slightly cooled, the dark chocolate chunks still warm, who can resist? I also made a buttermilk version of baked pudding and due to special request glazed lemon buttermilk pound cake. Some red plums were declared as not enjoyable and bad tasting. They got their triumphant comeback as I topped the apricot and almond cake with them and just ate the apricots.
I took my two sisters for a ride and we visited Münster. Actually, I was napping on the back seat while they were driving and fighting with the GPS, jet lag does that to me. Münster is one of the cities which has it all, a vibrant university town with historic flair. It seems to me like everyone is riding a bicycle and on his way to meet up with friends for some coffee or beer. It was the perfect weather for strolling up and down the cobblestoned streets.
Cafe Birkenwald in Münster had been on my go to list for many months. Actually, I was eager to get my coffee fix there since I discovered a coffee in the forest on Liz & Jewels lovely blog. Don’t look for this charming café in the forest but in the trendy waterfront area, a nice location where you can find even more cafés, restaurants and everything you need for a night out and the breakfast afterward.
A proper German breakfast is known for its variety. There should be marmalade, cold cuts, cheese and boiled eggs. And of cause Brötchen (rolls) or at least fresh bread. It doesn’t have to be just sweet or savory, the mix of both is what I like about it.
One of our must-have for BBQ and simple way to cook mushrooms on the grill: sliced, seasoned with salt, pepper, minced garlic, paprika powder, green onions (all of that or just what you like) and drizzled with olive oil, wrapped well in aluminum foil and cooked until done (vegetarian and vegan-friendly).