Programming Note

We are getting ready to leave Zell am See. I have been so busy dealing with international relocation fun, that I really have not had the time to reflect and commit to this blog. I still have pictures from our trip to Croatia, Montenegro, and Albania, my tour through Germany with the in-laws, my sister and brother-in-law's visit. I have a feeling that once I get to where we are going, I will have some free time to reflect and share. Will probably have more fond memories too.

Because so many things in this world make sense, I leave you with a picture of my latest creation: cheddar-cheeseburger with BBQ sauce, and homemade onion rings.

Cute Towns with Mountains and a Lake Competition: Bled, Slovenia

I had read rave reviews about Bled and since we already live in a cute Alpine town with a lake, we had to go research and compare. Sure the lake was bigger, and there was a cute church on an island that you could boat too, plus there was a castle that overlooked the lake. There seemed to be a lot of great possibilities for hiking and at the time, the World Championship for rowing was being held there.

We did not stay the night, but we did grab a bite and walk around the lake.

A Post About Food

This year has been a hard year. But, I should be happy. I have my arms and legs. I have food. Although it appears as if this post was posted sometime in June of 2010, it was really posted in April of 2011, and just shows up out of order because that is how blogging operates. I suppose that is a good way to stay on track with things. I have plenty of other things I should be doing, writing at the moment seemed right, and I wanted to write about something that makes me happy other than alcohol.

Food.

Although food and alcohol do go well together.

Observe Exhibit A: Jausen stuff.

Oh how I miss the Jausen. Jausen is typical Alpine Austrian food. You find it at lovely places like Ebenbergalm. This fine meat and cheese selection is from a local farmer and was made in our very own Zell am See. The meat and cheese is served on a wooden plate, and is served with mustard, pickles and horseradish.

Exhibit B: Bauernbrot

Also made from the same local farmer who produced the meat and cheese selection as seen in exhibit A. Delish with a big pat of real butter, which is the only way to go in Austria.

Exhibit C: Pinzgauer Kasnocken, Hausgemacht

That is right people. Authentic Kasnocken made with the real Pinzgauer cheese that is only made in Pinzgau and only in a certain season. I even made the spaetzle homemade and fried the onions!

Exhibit D: Pinzgauer Kasnocken made by a real Pinzgauer

In a big pan for Jason's birthday. This was consumed with a million beers and somehow we managed to find our way down the mountain, but not without herding a few cows.

Exhibit E: Spargel Zeit

My sister and brother-in-law visited in the prime of white asparagus season. We took advantage by purchasing kilos of it and consuming it with equal amounts of hollandaise sauce. Peeling them was some work but well worth it!

When there are bad times in life it pays to think of good. Thank goodness for food and photos.

Hot Pastry: Burek!

While in Slovenia I could not eat enough of this cheese filled goodness. They were only 2 Euro!

Our Very Own Schnapsbrennerei

Jason really wanted to be able to make his own schnaps. He does drink quite a bit (like any good Austrian/German) and in away I can appreciate the process as it does require some science. So I gave him a Schnapsbrennerei for his birthday.

Jason tried the first batch while I was traveling with my sister and brother-in-law. I came home to a strange black film all over the kitchen and half the dish soap was gone. I will chalk that up as a learning experience (FAIL).

His second batch was Marillen and it turned out a little better, flammable, but I am confident that we won't be going blind after drinking it.