Trip to Bavaria, teil 3 and 4 months after the fact

When I visit my relatives my trip, like Gaul, is divided into 3 parts. I usually spend the first part with my relatives in Oberammergau/Bad Kohlgrub, with a side trip to Munich. The second (usually short) part is spent with relatives near Augsburg. This year I saw the Augsburg relatives when they visited my aunt in Bad Kohlgrub, so I skipped that leg. I usually end my trip visiting another cousin and her husband near Mühldorf. In a bit of good fortune, one of her sons was having his son baptized that weekend, so I was able to go to that.

The family gathered outside the chapel











The Taufe was held in a itsy bitsy chapel within walking distance, so we walked.

Walkin' to the chapel ...
Walkin’ to the chapel …









The ceremony was lead by a deacon and not a priest and was absolutely lovely. Afterward, we gathered at my cousin’s son’s house for some Leberkas and Alte Liebe

Taufe Lorenz  18.10.2014 025
Mmmmm, Leberkas u. Kartoffelsalat.










My last evening in Bayern was spent at the Unertl restaurant in Mühldorf, where we had a lovely dinner, great conversation, and a Weissbierlikör that was pretty amazing.

A Weizen and a weizen Likör. Guess which is which?
A Weizen and a Weizen likör. Guess which is which



What’s for dinner?

Say you have some leftover quinoa cakes from 2 days ago. And a head of cauliflower in the refrigerator, just sitting there, all lonely. Ah, you say, this equals dinner!  Slice and roast the cauliflower with some olive oil, salt, and pepper. Reheat the quinoa cakes, top with a tomatilla salsa and dinner is on the table in less than an hour.

Essen - quinoa cakes u. cauliflower
Essen – quinoa cakes u. cauliflower


After walking a couple of miles today, I decided to spend the rest of the day in the kitchen. In addition to starting a batch of homemade sauerkraut, I also made a couple of quarts of chicken stock, AKA, liquid gold. That done, I fired up the grill.


As you can see, there was still snow on the ground even though it was 61 degrees (Farenheit) outside.

I chopped up some red cabbage and apples for a rot kraut and made a molasses and bourbon sauce …


.. to go with the Ozzy-brined bacon-wrapped pork chops.


It went really well with the Aventinus.


Jim Harrison Poem

From “Broom” (fom Songs of Unreason, coming out in November:

To remember that you’re alive
visit the cemetery of your father
at noon after you’ve made love
and are still wrapped in a mammalian
odor that you are forced to cherish.
Under each stone is someone’s inevitable
surprise, the unexpected death
of their biology that struggled hard as it must.
Now go home without looking back
at the fading cemetery, enough is enough,
but stop on the way to buy the best wine
you can afford and a dozen stiff brooms.
Have a few swallows then throw the furniture
out the window and then begin sweeping . . .

Spaetzle tweak

In the spirit of Mark Bittman’s, Food Matters, I have been monkeying around with my spätzle recipe in an effort to make it more healthy and I think I have hit upon a formula that works. First, I caramelize some onions in a large skillet. I have also been know to use a leek, chopped into small pieces and added after the onions have started to brown. Set a big pot of water to boil. For the spätzle, I use:

1 cup regular flour 3/4 cup whole wheat flour 1/4 cup cornmeal (fine is better) nutmeg – about 1/4 to 1/2 tsp pinch of salt 2 eggs enough water to make the dough about the consistency of pancake batter.

I make the spätzle in batches, using my mom’s old spätzle maker, but you can use a colander with holes and a wooden spoon to force the batter into the pot of gently boiling water. About a minute after the spätzle rise to the top, remove them with a slotted spoon and add them to the skillet with the onions. Repeat until you have used all the dough. Stir the spätzle/onion/leek mixture. Serve. Add grated cheese at the table.