Some animals hibernate in the winter and come out to play when it gets warm. It seems to be the other way around for me. The constantly falling snow has awoken my inner greedy beast – which had gotten buried under a big pile of dead leaves…i mean…papers, books, readings, discussions, presentations etc – and I think I’m ready to come out and play again. Who cares that there are 3 tests and presentations waiting for me after the break? Hopefully I don’t come to regret those words…
The days have whizzed by and last 3 months have been a whirlwind. Now it’s almost the end of the year…but there’s no time to wax lyrical because Christmas is almost upon us.
There are visitors to be entertained, a huge menu to be planned and a looong shopping list to be made. Not forgetting the actual shopping with a hundred other Christmas shoppers – imagine trying to wield a heavy, uncooperative cart around while trying to avoid being crushed by falling jars of red cabbage and irate mothers. The very thought chills more than winter snow…
But as I said…no time to wax lyrical…so here’s a quick whizz through of some of the autumnal highlights we experienced.
‘Tis the season for pumpkins, squash and Brussel sprouts (Rosenkohl in die Deutsch):
Or how about cream-coloured carrots?
But my favourite of the season had to be Federweisser, “Feder” meaning feather and “Weisser” meaning white. It’s a slightly alcoholic wine that comes from freshly pressed grape must (or juice) from the new harvest – usually the grapes that aren’t good enough to make it into the wine bin. Sugar is added and while it’s still fermenting it’s sold in unsealed bottles, which you take home and wait for a week before you drink it.
I drank half a bottle for lunch one day and then passed out on the couch while trying to read a business strategy text…oh wait…I’m not sure if it was the Federweisser or the text…anyway, it’s traditionally eaten with an onion and bacon tart.
This tiny slice of autumn is only what I’ve managed to document…we’ve been eating a lot more but just never had time or patience or the right light for pictures. For instance, we’ve been trawling the fresh markets for cheese and meat; looking for good food in the surrounding neighbourhoods; experimenting with more home-cooked food like crispy pork belly, thai-style fried rice, cinammon-spiced lamb lasagna; on chilly nights: burning our tongues on baked pasta; grilling the hell out of the oven (thought the paper-thin slices of roast aubergine that came out of that were worth it) and pressing the life out of the waffle maker (which I am now banned from using).
And for now, I think I’m going to concentrate on not burning down the house as I prepare a Christmas-eve dinner for 2 and a Christmas dinner for 10…