HOW-TO: Homemade Tea Bunches!

As these last days of winter trickle away (at least we're hoping these are the last days) I have been looking for new things to sip and warm me up. The Glühwein season is over, and coffee just isn't doing it for me. I have a big selection of packaged teas, but they're boring me. So I started to make my own.

I used some great recipes found in a German Women's magazine, all of which use a combination of whole spices, root plants like ginger and other interesting ingredients like lemon grass and various herbs, many of which I had hanging around in my spice cabinet anyways! This has been lots of fun and the possibilities are endless.

Ginger Infusion

I can also imagine that these could make great gifts, with the ingredients either packed up in teabags or wrapped in cloth ready for preparation (see photo above!). Here are some delicious recipes:

TIPS:
A normal kitchen sieve works great.
If you have a thermos, use it! Just drain your tea right into the thermos. It will stay warm all day and you won't be able to get enough of it!

Ingwerguss – Ginger Infusion (citrusy and zesty)

1 small piece of ginger root (about 1.5 inches)
1 organic orange (or a regular one, well scrubbed)
Honey

Grate ginger into a glass carafe, or wherever you will be brewing your tea. Immediately add two tablespoons of honey or agave nectar and stir. Peel the orange into a spiral (or just make pieces, but make sure to take only the orange part, and leave the white). Add 1 liter (about 1 quart) of water, let steep for five minutes. Remove orange peel and enjoy!


Heiße Tasse – Hot Cup (spicy and refreshing)

2 tablespoons dried peppermint leaves (or a handful of fresh ones)
A pinch of chili powder (or ½ of a small dried chili)
Two cinnamon sticks
A dash of nutmeg (preferably freshly grated)
4 whole cloves


Break the cinnamon sticks in half, add the spices and chili power and peppermint leaves, and pour a quart of boiling water over the spices. Let seep for 5-8 minutes and the drain off the spices and serve. Sweeten with honey, if desired.

K and K Drink (Kardamom und Koriander)

4 cardamom capsules
1 tsp coriander seeds
1 piece lemon grass

Crush the cardamom and the coriander in a mortar and pestle. Cut the lemon grass into medium sized pieces and crush them with a rolling pin. Put everything into your carafe and add 1 quart of boiling water. Let seep for 10 minutes and sweeten with honey, if desired.

Pikant-Tee (Lightly Piquant)

3 tablespoons fennel seeds
1 teaspoon dried green peppercorns (found in spice aisle)
2 tablespoons dried peppermint (or a handful fresh)
3 pieces Star Anise
1 quart water

Crush the fennel seeds and the green peppercorns in a mortar and pestle. Put the crushed spices in a carafe with the star anise and the peppermint leaves. Let seep for ten minutes, drain off the spices.

Citrus Drink with Bay Leaf

1 organic orange (or regular one, well washed)
3 bay leaves
a dash of cinnamon
¼ cup orange juice
3 tablespoons milk

Peel the orange in a spiral and place peel in carafe along with the bay leaves and cinnamon. Brew with 1 quart water for 10 minutes and then drain off the bay leaves. Serve with a splash of orange juice and milk.

Enjoy the warm and cozy refreshments!

YES YUNS DID IT (transl: yes we did! in pittsburghese)

And a MUCH MUCH overdue tribute to my beloved Steelers and their Superbowl Victory #6
Our handmade Terrible Towels, English and Polish versions.

Real German Cuisine Challenge: Kalbsrahmgulasch

Ingredients (read about ziplocked cream further on..)

This is my second cooking session as a participant in Amiexpat's Real Germany Cuisine Challenge

This week, we made "Kalbsrahmgulasch" or Creamy Veal Gulasch. Mmmmm. The recipe can be found HERE

I started out by chopping everything and clariying the butter (heating it and skimming off the "white stuff". I used a handy trick I read somewhere on the internet and used kitchen scissors to chop my tomatoes. Then, I used the scissors to cut up my veal.

chopped onions and tomatoes

I browned the veal in the clarified butter, added the chopped onions and sprinkled with paprika, and then, finally, topped everything with chicken broth. I used chicken broth instead of the recommended beef broth because a) i am not one of those people who makes their own broth so b) the only one without MSG at the store was the organic instant chicken broth.

Then, everything got to hang out and simmer for a while. When I say a while, i mean an ETERNITY!! Ok, so i am not one of those people who is very patient. I like food that involves a lot of activity and not a lot of waiting. And I didn't start cooking until 8pm. So... instead of letting it all simmer happily for the recommended 45 minutes, i only waited 30...

sizzle sizzle

And then added the cream, salt and pepper. Now I had a little adventure with my cream on the way home when it burst in my shopping bag (which i noticed as I was waiting for the ubahn as a white puddle started to form..) but i managed to rescue the dinky german plastic container with a foil lid by slipping into one of my newly purchased ziplops. That's right, call me Ms. Resourceful.

Anyways, I had just enough cream left and, to me, the whole thing looked a little TOO creamy. So I added some tomato paste and some Sriracha sauce. Then I let it cook away, finishing it off with some Crème fraîche (which, indeed, is very cheap in Germany) and lemon zest (i couldn't resist licking the Crème fraîche spoon..yum yum).

In the meantime, I made rice in my rice cooker (basmati, cause that's what i had..) and heated up yesterday's baguette in the toaster oven. Here's the finished product.

DELICIOUS! The only thing I would change would be...my patience. I think the meat really could have used those extra 15 minutes. Next time...

It DID taste like an Indian dish! But in a really cool fusion German way. Yummy yummy.

the final product

By the way, Christina, thanks so much for starting that. I am having SO much fun(and my boyfriend is too!!!) ! I look forward to every week and can't wait for Kässpatzen!!

After a while, I'll have Artur do a guest blog post and rate my German cooking skills :)

up up and away!

Germany vs. USA: the culture clash

Ok, let's play a game.

Everybody list their favorite thing about living in Germany (either in this forum or on their blog... i'll link you here), and their LEAST favorite thing. It can be anything. We're going for the two extremes here. Don't worry about stereotyping or generalizing or whatever. Just vent (or rave!) Here are mine:

MY FAVORITE THING ABOUT LIVING IN GERMANY IS:

Man: "the biggest idiots always have the most beautiful wives"
Woman: "oh, you flatterer, you"

Lots and lots of vacation. Unlimited sick days. Only working 252 days a year (that's 70%! a total of 104 days not working)

MY LEAST FAVORITE THING ABOUT LIVING IN GERMANY IS:

The lack of silliness in everyday life. I totally can't joke with the cashier or the waiter. Not really, anyways. And my girlfriends just don't have a sin for the absurd. Or for self deprication. Or for making a fool out of themselves. Which is why they need Fasching. A designated day to make a fool out of yourself.

Ok! Your turn! what do you think?

Bremen—the traveling musicians and other tales from the North

Bremen at night

My Valentine's day present came early this year. At 3am. When I asked Artur, in the midst of our party on friday evening, how long I could sleep in. He answered:

"mmm..hmmm… it would be better not to sleep at all"

we packed, cleaned up the remnants of our party, threw out our guests and headed for the train station to hop an ICE at 6:50 am. Destination: Bremen.

The Hansastadt, the home of the traveling musicians, and almost on the North sea! I was thrilled as I drifted off to the gentle 220kph swaying of the ICE. When I awoke what seemed like hours later, I was awed by the scenery outside my window.

WOW! The north looks so different! The houses are different, the trees are different.. it's like being in a different country!

And then, the train announcer: In a few minutes, we will be reaching Würzburg.."

Oh, MAN! Still in Bavaria. Maybe I need to get out of Munich more often if Northern Bavaria already seems so different to me.

our spacy elevator

We dozed the rest of the way and checked into our space themed hotel after many mishaps with the Bremen tram system and fighting our way through the screaming chanting Werner Bremen fans. And when I say space themed, I MEAN space themed. There was a Saturn painted behind the reception, our room was curiously outfitted with early 90 style slanty metal, blue and yellow furniture. Even the elevator was lit with blacklights which illuminated a Disney world style planet and star mural on the shaft walls. Freaky. But despite the theme, it was a rather sterile business hotel, very nice, with the best feature being: the FREE minibar. That's right. Of course, there were only two beers, a coke, a water and an orange juice. But you better bet we took everything with us when we left. Along with the shampoo, soap and shower caps. I considered taking the slanted chair…

this sign says "weapons and dangerous objections forbidden between the hours of 8pm-8am

Bremen itself was charming. The Rathhaus and the Dom were the most beautiful buildings, and I fell in love with the surrogate city symbol, the Bremner Musikannten.

me in front of the "Bremerstadtmusikanten"

We spent Valentine's evening in a cute little corridor of clubs and restaurants where we drank two amazingly giant 4 euro cocktails and ate Mexican food, which for German standards was pretty good. I actually was hoping for fish, since we were so close to the north sea, but by the time evening rolled around we were so beat that we didn't have the energy to walk too long to find a place. The down blankets in the hotel were the best part of the day.

a giant tribal mask

In the morning we ate breakfast and braved the snowy gray weather into the city towards the giant and fascinating "Übersee" museum. You know how some museums manage, with a little effort, to make the most benign displays fascinating? This was one. We actually spent hours reading the descriptions of various plants, animals and customs from all over the world and examining the collections brough back from the first German colonists. Did you know that residents of many tropical countries weave themselves "sleeping bags" out of straw to keep out the mosquitos. Great idea!

Afterwards, we had time for our last two missions: take a picture in front of the Bremner Musikanten sculpture, and eat Pommdöner. The first was accomplished in a flash, the second was a bit harder. We had seen a sign for this wonderful Döner creation on saturday, and were now determined to feast on it for dinner. A cone of french-fries topped with pieces of döner. Could it get any better? This had to be a Bremen specialty, as we have never seen this in munich. After three tries, we hit the jackpot.

All in all a wonderful romantic surprise and a fun Ausflug. We would do it again anytime and take this moment to remind all those other Expats out there to get out and explore Germany!

Alka Seltzer Vitamins

That's right. Vitamins in Germany don't come in pill form. They come in fizzy tablet form. In a fancy tube. I really like them, although the first time I purchased them I didn't realize that they were fizzy dissolving pills, and stuck one in my mouth to chew up on the commuter train. Big mistake. I had pink strawberry flavored foam coming out of my mouth and nowhere to go. Oh dear.
Now I drink my daily multivitamin. It probably doesn't really help, but it sure tastes good (a LOT better than alkaseltzer) and I think the packaging is a pretty cool idea.

I wonder if they would be a hit in the US? I wish they would just make Crystal Light or other drink mixes in this fancy fizzing dissolving form, and not in that clumpy one. It would be a great marketing ploy "fit and fizzy"....

It's COLD outside! Don't open the window!!!!

I am having a cultural war at work. A war of windows. A war of fresh air. I war of warmth.

Ok, so here's the thing. I like "fresh air" like any other. But I have to say, I much prefer warmth. I admit it. I prefer stale warm stuffy air to fresh clear ICE COLD winter air. I don't like to shiver at work. I don't like to feel like I have to wear a sweater. I do not feel like imitating camping when I go to the toilet. I HATE FRESH AIR!!

I know that this is a very German obsession. It's driving me insane. Does anyone else have this cultural clash? There's a great article about the German fear of the "Zugluft" here, which seems to be in complete contrast to the "fresh air" obsession. In the summer, opening the windows is taboo, because of the "evil breeze". In the winter, opening the windows is a necessity because of the "stuffy air". Are they just on a mission to scare us expats away? What's the deal with the hypocrisy?!?! Somebody help me!!!!!!!

Real German Cuisine Challenge: Semmelknödel mit Pilzen

Me and my first Knödel

I am tagging along with American Expat and other expat Germany bloggers in working our way through the cookbook "Die Echte Deutsche Küche" for the Real German Cuisine Challenge.

Our first week's attempt is Semmelknödel mit Pilzen (link to recipe here), which is known, in Bayern, as Rahmschwammerl. Delicious, plus, I had never made my own Knödel before, and if my destiny is anywhere near becoming a German Housewife (he he) then I'd better master this one.

The ingredients

I started by cutting everything: chopping mushrooms, whizzing onions and parsely through the food processor, then soaked the bread in the warm milk.


Then, I cooked everything for the dumplings and had a blast forming them into lovely bready spheres (kind of like making a snowball. I had to fight an urge or two to throw one across the room) and plopped them into the boiling salt water (but not before making a cute little "test dumpling" to make sure they didn't fall apart).
The sauce cooked up quite nicely and I (unlike Amiexpat) did use Shitake Mushrooms, along with Austerpilzen and rehydrated dried mushrooms Artur and I got as a gift from his relatives in Poland (hand gathered, of course). It cooked up nicely and had lots of flavour, and the lemon juice was a lovely touch. I didn't need anything to thicken it—I just let it cook off for a while.

Overall rating: delicious, fairly easy, and very authentic. This will go on my list of German meals to make for my family when I go home. I can't wait for next week's Rahmgulasch (Creamy veal goulash).

"Bush is dead"?! and other problems of the press

According to BBC Ex president George Bush is dead. He's not, of course, but apparently one of the technicians for a South African TV station wishes he were: the technician was "testing" the rolling headline system and "accidentally" pushed them button to go online, upon which the headline was on air for about three seconds. He meant to use it as a test phrase. Makes me wonder how often those little headlines running along the bottom of the page are just tech guys fooling around…

Apparently, the new policy is to now test all headlines is "gobbledygook" language so that the same error doesn't happen. I'll be on the lookout for the next "dsfkljsdkiuwsxcnx,yqweesa asdjsdf" headline post when I'm in South Africa.

This makes me think a lot about newspapers, and the press, and free speech, and bias in news coverage. I find German TV news to be wonderful and German newspapers (with the exception of a few) to be horrendous. Kind of the reverse of the US. I am especially disturbed by the frequent (daily, rather) photos of naked women. What's the deal with that? In my opinion, Bild and the like make our McPaper (USA Today) look like top journalism. As Artur pointed out, one of Bild's favorite tricks is to turn an unsubstantiated fact into a headline by adding a question at the end. Like: "Popcorn Causes Cancer! (is this true? Find out on page 11). I am also quite disturbed by the fact that all three "McPapers" in Germany usually have some form of the same headline. And when all else fails and there isn't any gruesome or scandalous news, there's always the favorite three topics: sex, the weather, and the price of beer.

Copy of the "Bildzeitung" claims "My dog ruined my marriage"

What do you think about German news media?

Oktoberfest 2009: the logo meets...Vegas?

Those Münchner love their Wies'n (the Munich resident's term for Oktoberfest, because it takes place on "Theresienwiese" or "Theresa's Meadow") There's no sadder moment for many than the second weekend in October, when it's all over. Now here we are, in the middle of Fasching, only four months after the Dirndl and Lederhosen Hochburg is over and the city is talking about it again. Because, the new logo was announced, unveiled on February 5th at the Stadtmuseum. And it's a giant pretzel. But not just any giant pretzel: it is completely devoid of salt or that lovely golden pretzel color, and there are no dancing Dirndlmädels or Stout Burschen in sight. It's a modern word pretzel. A feat of bakery, a neon parade of words twisted into that oh so famous shape. Oktoberfest 2009 meet Las Vegas.

courtesy of Muenchen.de

I, personally, am not a fan. Oktoberfest isn't something modern! It isn't "hip" or "innovative" or "sleek". It's old and dusty and traditional, boisterous and loud and heavy with customs and family heirs. It's a wonderful stereotyped thing that should continue to embrace its own kitschy yet authentic heritage. I liked, for example, the slightly modern take on the traditional in 2006:

And, can someone tell me what the deal is with the early 90s color scheme? Who decided that jaggedy neon letters and graffiti like motifs were cool again?! Were they ever? Apparently the 2012 Olympic committee thinks they are…

Bring on the Bretzen, but the baked kind, please!! Anyways, this logo will find a place with all the other Minikrugs to expand my memory collection. Maybe the nostalgia will grow on me…

Stripes on the Run (Zebras escape from Augsburg Circus)

Escaped Zebras! In Augsburg! Today, four Zebras escaped from a circus. From a circus! Pedestrians cornered one, but the police chased the other three through Augsburg (65 Kilometers from Munich) until they finally caught them. But then, one escaped again, and they needed two hours to corral him.

I can't help but make allusions to an old fashioned police chase and escaped prisoners...

Clothespins and Wild Pig Gulasch or: my adventure in cross country skiing in the alps (spitzingsee)

After a long month of studying for finals, it was time for some Erholung in the Alps. I signed up for a cross country skiing course with the Deutsche Alpen Verein and headed off Saturday morning to catch the train with my group. As if to further attest to my American chaotic nature, I managed to miscalculate my ubahn ride and nearly miss the train. Due to my lateness, I couldn't find the group I was supposed to share a ticket with, so I just hopped onto the train and hoped for the best, realizing very quickly that I was in the wrong section and that, since the train splits into three pieces after a short ride, I would have to hope over two sections before that happened if I wanted to get to my destination. I ran like a madwoman to the next section and the first stop, nearly losing my sleeping bag from my hiking pack in the process, praying that the doors wouldn't shut and the train wouldn't drive away before I reached the entrance. After repeating my mad dash at the next stop, I made it into the correct train car – which was oh so apparent due to the many hundreds of skis and snowboards packing the aisles. To make a long story short, I did locate my group (the only ones with the very long cross country skis) and managed to repress my flusteredness all the way to Fischhaus-Neuhasen.

There, we boarded a bus and rode up and up into the mountains until we reached the tiny town of Spitzingkirche. There, I rented my equipment (I was apparently the only non professional who didn't already have grade A equipment with me—something oh-so German) and trekked with the rest of the group 15 minutes down icy roads to the Albert-Link-Hütte, our base for the weekend. What a view.Upon arrival, we changed clothes and met our course leader outside—it was a bit chaotic, given that two other Cross Country Skiing courses, a ski tour course and an Avalanche Survival course were also staying there and getting ready to head out into the snow. Nonetheless, we managed to march down to the practice course together and spent the morning practicing everything from balancing on our skis to correctly shifting our weight. We even played a game where we had to try to pin clothespins on the other members of our group while wearing our skis and tripping over each other and the know.

By lunch, we had all the steps together, and we were finally allowed to try the full thing, and before we knew it we were (inching) down the practice track like (non) professionals. But it sure was fun, and the Alpine scenery was spectacular. Lunch never tasted better, especially because the menu at the Gasthaus is quite extensive and oh-so-delicious. I ate a gigantic baked potato with Kraüterquark and shared a Kaiserschmarrn for desert. Mmmmmmmmmm.The "weather station" at the hut. And carved wooden faces.

We spent the afternoon working on going downhill and stopping, and when the sun started to set we headed into the Hütte for an evening shower and a delicious meal in the Gaststübe of Wild Pig Gulasch and beer. And nothing tastes better than a beer in a warm cozy room after a day in the winter air. Mmmm. The Wild Pig, it turns out, had been shot by the owner's husband—he wanted to take a weekend to go hunting with his pals, and his wife told him "alright, but only if you bring back something that we can use". It turns out he did, two big bristly somethings, which we devoured in delicious gulasch form with Butterspätzle and Blaukraut. shoe dryer in the hut

After a night of intermittent sleep—I kept waking up dangerously close to the edge of my very high up bunk bed—one look out the window revealed a much winterier landscape. It had blizzarded in the night, and everything was white white white. I lifted by head from my hay pillow (that's right. It smelled like a giant Chamomile tea bag and was very crunch) and headed down the ladder. OUCH. My calves were quite sore. Very sore. I limped to breakfast but was immediately revived by fresh coffee, boiled eggs, ham and wurstaufschnitt, cheese, yoghurt and delicious bread made in wooden ovens on the premises. Then, we headed out to face the snow. I learned the hard way that rental skis aren't always well taken care of. Since the snow was so wet, it immediately stuck to my well worn skis, despite spraying them with multiple layers of "deicing" spray. I trudged along, hardly gliding, very frustrated, and by lunch I was so exhausted that I could hardly move. But the group convinced me to go out one more time, and our instructor lent me his fancy schmancy skis, so I was in good shape again to enjoy our last jaunt through the snow covered woods. Amazing and beautiful.

We had to run 15 minutes uphill to catch the bus to the train, and when I finally got home I was completely exhausted but I had enough energy left to unpack my delicious souvenirs: freshly baked wood stove bread, game (hunted) salami and smoked Bergkäse. Dellllliiiiccciiiouuuusss. Anyone interested in joining me for my next cross country ski adventure?

Food Buy: “Provencal Wildlachsfilet” from Aldi

For my fellow Germany residents, I present the first of hopefully many "product reviews"... so that, in this jungle of foreign food, we can find what's good...

This beautiful piece of herb-encrusted salmon is from Aldi: cheap and kitchy (but somehow loveable) Aldi.

But it’s certified by the Marine Stewardship Council, and it only cost 4,99€!!!! For 700g of Wild Caught Pacific Salmon.

This is what it looks like frozen.

Here it is, in its aluminium foil “boat”

The verdict: DELICIOUS! Moist, flavourful, fresh, and no bones. A big bargain that I’ll have to rebuy. Plus… it was so easy. Oven on, fish in, 40 minutes later I had a meal. I served it with rice cooker rice pilaf (sautéed scallions in butter in the pan, toasted the rice, added water and hot sauce, mixed in chopped fresh dill and chives at the end)

british tourists lick and hug frozen tuna

"Tuna is a very expensive fish," Takagi said. "One tuna can easily cost more than 1 million yen ($11,000). But some tourists touch them and even try to hug them."

Check out this article about the tourist boom at the Tokyo tuna market. Oh those British...

They Strike, I Bike (or "The Tragic Tale of Floyd the Fahrrad")

Today, the union of public transit workers incited a "Warnstreik" all across Bayern. It made me realize just how dependent we are on public transit—I literally had no idea how I was going to get to work. All the ubahn and trams were out of service—the busses were running on a limited schedule.

In the end, after much consideration of my options (taxi, walking for 1.5 hours, limited and unreliable bus service…) I decided to shake the ice off of good old Floyd, my neon pink (and nearly rusted through) bike.

Floyd is a relic from my very first weeks in Germany and represents my first successful German language purchase (which consisted of pantomiming "brakes", "gears" and "lights".) He is, as his name would suggest, pink. You may recall from this post.

But Floyd's adventures have taken a toll. The gears are broken, the handbrake cable snapped and hangs dangerously frayed (and has cut me numerous times) which leaves me only with my kickback brakes, and the luggage carrier which supports my basket has lost a bolt and so it clangs around dangerously on the left side.

But he served his purpose this morning and got me all the way down Lindwurmstraße past various fruit vendors, including one selling oranges for 49 cents a kilo out of a stolen shopping cart, through Sendlinger Tor Platz, down the hill whizzing past the new Jewish Museum and past the Neue Rathhaus and the Opera, through Odeonsplatz at the foot of the Theatinerkirche and up Leopoldstraße all the way to my office building directly at the Siegestor.

And it was like tugging me out of my Winterschlaf. Munich! Outside! At its most beautiful and lively! Luckily, the weather was (slightly) warmer than usual and the roads were dry. I really enjoyed it and felt part of Munich's urban outdoors once again.

My next goal: buy a new bike (sorry, Floyd..)

Zucchini Garlic Soup with Prosciutto-Feta Grilled Cheese

I discovered this recipe at the Kitchn today and it sounded delicious. Monday has become something of "soup and sandwich" night for Artur and I, so it fit the bill. I started out by heading to Aldi and picking up the only two ingredients I didn't already have (and i am not one with a well
stocked pantry...): Zucchini and Onions (I usually have onions, actually..)

Then I went to work. I started out by melting a hunk of butter and sweating 9 cloves of chopped garlic and 4 sliced shallots until soft. (the recipe does call for onions, but as we walking europeans know.. toting a 3 kilo bag of onions along with the rest of the shopping can do a number on your muscles. So I sprung for the much smaller bag of shallots).

Then, I grabbed my oh-so-handy "cucumber cutter" and mandolined all six zucchinis into the pot. Flew by like a breeze.

I let those babies cook away under cover and, in the meantime, boiled water in my Wasserkocher and dissolved two cubes of chicken boilloin. I really wish they sold cans of chicken broth in Germany!! But these fancy schmancy organic cubes did the trick just as well.

Once the Zucchini was soft, I let everything simmer and mingle for about 15 minutes. The recipe calls for 45...but I was HUNGRY! Then off to the blender in three batches and voilà!

While the soup was simmering, I assembled my sandwiches by thawing whole wheat Toastbrot and slicing my delicious chunk of marinated feta from our neighborhood "middle eastern market" and combining yellow tomatoes and prociutto.

Then off into the pan! I grilled the sandwiches (butter side out, like any good grilled cheese deserves) until toasty and plated everything up. The soup got an extra dose of "crema di balsamico" (my absolute favorite easy gourmet condiment) and fresh chives and dill. Absolutely delicious.