You might wonder why I’m writing my first blog entry from Germany if this blog is about my life in California. But there is a simple explanation to it. I just didn’t have time to start writing during my fall semester and now that I’m on Christmas break, I’m finally concentrating on blogging.
The title of this blog entry is explained rather easily, too. It’s my husband’s (he is an American) first time in good old Germany. Some of you might have read the “About the Author” page, so you might know that I’m from a small town north-east of Munich, Germany. You know, close to the city of the world-famous Oktoberfest.
Anyhow, after being in the U.S. for a year and a half, I’ve decided to visit my family back home and show Justin what a German Christmas is all about. I promised him snowy, white festivities but instead he got a warm (10°C/ 50 F) no-snow holiday.
We started with a rather troublesome 12-hour flight with a young child to my right (yes, I know it’s very cliché!) and a woman that had to recline her seat all the way back, leaving me with 10 inches of space between me and my small TV screen. We spent the next days jet-lagged between getting up at 6 am and crashing on the couch at 6 pm because our biorhythm was so out of synch.
Nevertheless, we made it to some of the world-famous German christmas markets and Justin got to taste Glühwein, warm mulled wine with spices and tart flambeé, a French pizza-like “Flammkuchen” specialty with sour cream and bacon. We also bought some “Apfelkücherl”, which are fried apple rings in dough, rolled in cinnamon and sugar.
The second christmas market we visited was nestled in the courtyard of the Thurn and Taxis Castle. After the sun had set, we were freezing and decided to go for another hot beverage. We bought ourselves Lumumba, however instead of rum, we added amaretto into our hot chocolate.
The vendors here were also a little different. They offered specialties such as fire-grilled salmon, a variety of sweets and the world-famous Bratwurst on bread.
Another delicacy that stands out is the Hungarian Baumstriezl a.k.a. chimney cake which is yeast dough rolled around a stick and baked in a wood-fire oven. To top it off they roll it in a mix of cinnamon and sugar. It’s pretty delicious. For anyone who is interested in seeing how it is made, I’ve found a small video: click here
This was the first part of our special series about Germany. I will tell you more about all the different foods we eat and the sights we’re going to visit in the upcoming days! Thanks for reading.