The 10,000

Before my American Landsleute get too bunged up about the possibility of accepting 10,000 refugees next year* and the terrible risks involved with helping people (yes, I agree there is always a risk when helping people), know that Germany, with its population of 81 million and being half the size of Texas, took in over 400,000 refugees between September 1^st and mid-October this year. Estimates are that Germany will have taken in 1 million refugees in 2015.

In 2013 about 127,000 asylum seekers came to Germany, and in 2014 there were more than 202,500. Let me repeat: in 2015, we’re talking about 1 million (1,000,000) new refugees in Germany.

*Taking in 10,000 refugees in this crisis is a little bit like going to your neighbor’s house during a flood and offering to help bail out the basement with an eyedropper. Just sayin’.

Fond du Lac, WI flood, 2008
"Anyone got an eyedropper?"

People and politicians are fighting about this all over Germany. Many communities have formed friendship groups to aid the refugees in whatever ways they can, but there are also Pegida groups and individuals filled with hatred and fear who participate in protest marches and rallies, burn down facilities meant for temporary refugee housing, and spread their hatred and fear through social media.

Many people (including Americans) were shocked and saddened for perhaps 48 hours by the photograph of Aylan Kurdi that made headlines around the world not long ago. By now (according to a Bloomberg poll) 53% of Americans don't think the U.S. should accept any Syrian refugees, and the governors of half of the states have said they will refuse to accept refugees. (Uh, sorry guys, apparently you don't actually have the power to decide that.) It's good to know that some Americans recognize the need for humanitarian aid in this crisis.

But lately I’ve read about this grumbling over being forced to accept 10,000 refugees and the risks involved with doing so – some of them might be terrorists!! Yeah, that’s possible. Among the terrorists responsible for the recent Paris attacks, I believe one of them might have entered Europe with the flood of refugees. [UPDATE: No, none of them came to Europe with the refugees. They were all European nationals.] Four of them were French citizens, if I'm not mistaken.

I’ll make this short and go back to writing about nice things as soon as I can. This is the world we live in. Those who need to shout against helping refugees should do as they must. But those who also call themselves Christians – what exactly are they learning in their church? Did Jesus say "Love (and help) your neighbor as long as it poses no risk to you"? Remember “WWJD?” (“What Would Jesus Do?” – a slogan American Christians wore on t-shirts and bracelets several years ago.)? Would Jesus turn the refugees away and say it’s too risky to help them because some among them might be terrorists? I am not claiming to know, because Jesus never spoke in my ear. But then I’m not one of those who display Christian slogans or attend church regularly.

I don't think it's necessary to make such a big fuss about accepting 10,000 refugees in a year. There must be at least 10,000 lunatics with easy access to guns loose in the U.S.. Americans' safety and security are not guaranteed by refusing to offer sanctuary to 10,000 refugees fleeing from the same demons they are afraid of. It seems a wee bit contradictory to shake fists on the one hand shouting "We will not be afraid! If we show we're afraid, then the terrorists win! Show them we're strong! God bless America!" and on the other hand to say the U.S. shouldn't help people who are fleeing from terrorists because of the fear of potential risks.

Help or don't help. Whatever. But all the fuss over whether or not America should bring an eyedropper to a flooded village sounds a little silly to me.

This post was brought to you by Sometimes I Just Can't Keep My Mouth Shut Productions.

Regular programming will resume shortly.

11. November, Martinstag

Martinstag sneaked (snuck, for American and Canadian readers) up on me this year! I should have wished M well, I should have made a reservation at the restaurant, I should have prepared or purchased a small gift and a lantern...but since I still use an American calendar (yes, one of those old-fashioned paper ones) which doesn't mention Martinstag, I'll be scrambling this morning to make up for my forgetfulness. I've already noted it in next year's calendar, so I will have no excuses then.

So if you'll allow me, I will re-publish last year's post about this special day. I was pretty thorough, and I don't know what more I could write anyway.

On November 11th Americans celebrate Veterans' Day. This date is special in Germany as well, as it is Martinstag, or the Feast Day of St. Martin. If your name is Martin, this is your day!

The tradition of the Namenstag goes back to the Middle Ages. Birthdays were not seen as very important, and often a person didn't even know his own birthday. Perhaps this was because the mortality rate among infants and children was rather high, and by the time a child had made it through the most critical period, the family members may not have recalled on exactly which day the child had been born. Dates other than significant church calendar dates weren't terribly important anyway.

A child named Martin therefore celebrated his Namenstag on 11. November every year, because that was the day assigned to the name Martin (to honor St. Martin of Tours). The Namenstag or feast day was normally assigned based on either the baptism date (as in the case of St. Martin of Tours) or the death date of the saint. Although the custom began with Christian origins, it has become more of a cultural thing than a religious one nowadays. At the same time, the Namenstag tradition is more common in Catholic regions and in Catholic families. Protestants don't have to feel guilty about recognizing the day, though, since Martin Luther was baptized on 11. November.

There is at least one saint assigned to every day of the calendar, but some Namenstage are more significant than others and recognized with various traditions or rituals. One that's known throughout the western world is, of course, Nikolaustag, or St. Nick's Day, which is celebrated on 6. December. There's a really lovely story behind the tradition of hanging stockings by the fire that are filled in the night with treats, which I'll write about at the appropriate time.

In Germany Martinstag is (somewhat surprisingly) not a holiday, but it is recognized and celebrated by many. Like the American holiday of Thanksgiving, a bird is the traditional beast to be consumed, but while Americans prepare and eat turkey, Germans cook and serve goose. And of course there's a story behind that!

"Die Gänse haben St. Martin verraten, dafür müssen sie jetzt braten."

St. Martin of Tours was a Roman soldier who was baptized when he was an adult and became a monk. When the citizens of Tours wanted to make him a bishop, he did not feel up to the task and ran away. While his pursuers were hot on his tail, he hid in a barn full of geese thinking they'd be thrown off the trail. Unfortunately the noisy beasts weren't too thrilled with their visitor who was stepping on their food and stinking up the joint, and they honked their disapproval and annoyance. His goose was therefore cooked, as they say, and he sheepishly accepted the ordination.

The quote above is "Because the geese St. Martin betrayed, today they land upon our plate." (I tried to make it rhyme, but it sounds much better in German.)

"Run, damn you! RUN!"*

*Photo credit

November also happens to be the time of year when geese are fattened and ready for eatin'. Not everyone could afford a fattened goose, so it was also common to serve a duck or chicken. And not everyone wants to eat goose. It's a very fatty bird, with about 30% fat to its meat. In its defense, though, it's also high in protein and minerals such as iron, magnesium, and zink. M has had goose on his Namenstag before, but I have never tried it and don't recall ever seeing it on a menu in the U.S.. Last year we had dinner at our favorite restaurant, where they served a special Martinstag menu of Martinsgans. It was delcious! (We're hoping to dine there again tonight, but I since I forgot to call for a reservation, I might be baking a bird myself tonight. Hopefully they'll still have a table available, but I'm not going to bet on it.)  Update: They do have a table! My bird's back in the freezer (and by bird, I mean two duck legs).

And here it is. Goose, stuffing, dumplings, roasted chestnuts, Rotkohl, and gravy.

For those who want more history and tradition...the Martinsgans was served traditionally on 11. November as the last big meal before the Advent fasting time. At the end of Advent, goose was served again - on Christmas Eve. If I'm not mistaken, the "Christmas Goose" is mentioned near the happy end of the well-known Dickens tale. Nowadays approximately 10 million geese land in an oven or pan between Martinstag and Christmas.°

In the Middle Ages the traditional Christmas dinner was a Schweinbraten - pork roast. Why was this replaced by goose? The most popular explanation is that Queen Elizabeth I was in the middle of a Christmas feast of goose when she received the news that her navy had defeated the Spanish Armada. She took this as a good omen and declared the goose as the Christmas Roast in 1588.

I can't end without mentioning another Martinstag tradition that those of you living in Germany may see in your villages - the Martinsritt. Elementary school children make paper lanterns (with candles inside) in school and then gather - usually in the early evening - with their teachers, classmates, and parents, and parade through the streets singing songs about St. Martin. There is almost always a rider dressed in a Roman costume with red cloak on a horse leading the procession. The parade ends with a bonfire and snacks for all. This tradition reminds people of the story of St. Martin before his conversion, when he was a Roman soldier who came upon a poor man freezing in the cold winter. Martin stopped his horse, split his cloak down the center with his sword, and gave the homeless man half of his cloak to keep warm. The next night as Martin lay sleeping, he saw Jesus in his dream wearing the half of the cloak he had given the homeless man. This story (yes, told even in public schools) helps to teach young children the value of sharing and being kind to strangers.

My daughter The rider is wearing a red sweatshirt instead of a red cloak,
but this will have to do until I actually witness a Martinsritt.

Had I known of this story when I was a child, I would have asked my dad to tell it to me over and over again. My mom would have felt touched that I wanted to hear a story about sharing, but really it would have been because there was a horse in it.

11:11 (am) on November 11th every year is also the official start of "the Fifth Season", or Fasching. Things don't get nutty until the weeks before Ash Wednesday, but the season has begun nonetheless.


°Source: "Dem heiligen Martin zu Ehren." Schwäbisches Tageblatt; Südwest-Presse/Neckar-Chronik. 31. October, 2014.

Southern Germany: Wegkreuze

If you go walking, cycling, or running in southern Germany, you're bound to pass one dozens of these. This is called a Wegkreuz or Feldkreuz, which translates to "wayside cross" or "field cross". Bavarians and Austrians call them Marterl.

They are often found at intersections of walking paths, and they are typically made of stone (some are made of wood or metal). Most Wegkreuze were erected in former centuries and often have the year it was dedicated inscribed on it somewhere as well as (sometimes) the name of the person or family who sponsored it.

The Wegkreuz is generally a Catholic thing, which is why they are more commonly seen in southern Germany than in the north. The top is nearly always a crucifix or an image of Mary and Jesus, and the base includes one or several inscriptions such as a Bible verse, a message to passers-by, or a poem.

The poem on this Wegkreuz reads:

      Wenn tiefer Kummer Dich betrübt,

      kein Pfad des Lebens Dir mehr glückt,

      so eile hin mit mutigem Gebet

      zum Kreuz das an dem Wege steht.

      When deepest sorrow brings you down,

      no path of life brings you success,

      hurry with courageous prayer

      to the cross that stands upon the trail.

Another thing you'll notice is that there are often fresh, seasonal flowers at the base of the Wegkreuz, planted either in the ground or in a pot. Someone is taking care of those flowers. It could be a family who lives nearby, the church community, a local foundation, or just someone who cares.

There is sometimes a bench near the Wegkreuz for those who want to rest and reflect, and I have often seen someone sitting there. I always wonder if they are just using the bench because it's a peaceful place to sit awhile, or if they are praying or remembering a loved one.

In earlier times a Wegkreuz was erected in remembrance of someone or as a show of the family's or individual's faith or gratitude. When Christians passed one they often paused a moment, made the sign of the cross, and/or said a prayer. Farmers on their way to their fields would probably pass several of these crosses.

The Wegkreuze also helped with orientation as important pathway markers in the days before trail signs. The one above is at a crossroads of five different paths, and if M asks me where I went walking on any given day, I can tell him I went "down the hill by the tennis courts and took the second path left after the Wegkreuz". Some of them are even shown on hiking maps. There are also Wegkreuze that mark a dangerous place or remember an accident that occurred at that spot.

The above Wegkreuz is actually on the edge of a farmer's field across a highway from a walking path, so you only see it from a distance. Only by taking a picture of it and zooming in was I able to see that it was put there in 1924 in memory of World War I ("zur Erinnerung an den Weltkrieg 1914-19"). The top of it is a stone carving of Mary with the crucified Jesus in her lap, and the inscription under that says 

O Maria, schmerzensreiche Jungfrau und Mutter aller Christgläubigen, bitte für uns

O Mary, sorrowful virgin and mother of all believers in Christ, pray for us.

There are thousands of Wegkreuze in Baden-Württemberg alone. I'm not an overly religious person, but there's something comforting to me about them. Someone cared enough* to pay good money to have a semi-permanent monument placed in that spot as a reminder to all who pass by that God is there. They are not in your face like Christian bumper stickers announcing that the driver loves Jesus, they don't ask for donations, and they don't preach. 

*Yes, I know that some people paid for such monuments in the hopes of increasing their chances of getting into heaven or in penance for some sin committed - to each his own.

Today there are few new Wegkreuze erected in the traditional sense on hiking trails and at crossroads. These days it is more common to see a new wooden cross on the side of a road marking a place where someone was killed in an automobile accident, such as this one between our village and the next. Notice the autumn leaf necklace - someone placed that recently, though the date on the cross shows the year 2000.

There are three such markers within a short distance of each other on this highway.

For cyclists, hikers, runners, and wanderers, the traditional Wegkreuz signals a fine place to stop for a rest, perhaps a snack, or even a group meeting point to start or end a tour. Along with a bench you may find a garbage bin, and the setting is commonly under a group of shade trees which can provide needed relief from the blazing summer sun.

All of the above Wegkreuze are within an hour's walk from our home, and I would really like to know the story behind each one.

October Highs and Lows 2015

Our October weather felt more like November - gray and dreary almost every day. But the rain held off for the most part, so I was able to reach my 10,000-step goal almost every day. To be honest, it's good walking weather - the sun is nice, but not sweating is nicer. At one point on one of my walks in the valley the sun came out and warmed right through my fleece just at the moment when John Denver's song "Sunshine on my Shoulders" started on my little MP3 player. That's right, I often listen to John Denver while I walk, like all the cool people do.

So here we go...

HIGHS

• a walk with M to the Uracher Wasserfälle on a beautiful autumn afternoon.

"Not exactly Niagara Falls, is it?"
But look at all those visitors!

the ruins of Hohenurach

• M's birthday dinner at Straub's Krone. This was my starter:

• horseback riding!!! I finally called the stable near us to set up a riding lesson. I've had two lessons, and I'm pleased to say the instructor already has enough trust in me to leave me alone while I get the horse ready. I asked her to let me know when she thinks I'm ready to join the Friday ladies group, and she said I could join them now. "They don't ride better than you." Nice!! But they ride for an hour, and I don't think my butt body is up for that yet!


• trying a new recipe that we both liked - Whisky Chicken! It needs tweeking, but we both agreed it has potential even though it's chicken (M says chicken doesn't really count as meat because it's not a steak). The whisky - we used  Glenmorangie because it's all we had - goes into the sauce and is then flamed - very exciting, and it smells divine! Can you tell we're missing Scotland? 


• meeting my friend H for Kaffee und Kuchen and a chat. We hadn't seen each other for a while because of our vacations, so we had lots to catch up on. I drove home along a new (for me) road without using the GPS - another driving baby step! And the fall colors were still gorgeous.


• driving to Esslingen on the spur of the moment for a short meeting, and not being panicky or afraid at all! The drives there and back went well - three traffic jams, of course, but that's normal. And I was able to buy a new pair of obnoxiously overpriced walking shoes (what I can buy at Kohl's in Wisconsin for $35 cost €119 in Esslingen - and the Euro and dollar are nearly equal these days).


• trying another chicken recipe that M liked well enough - Jamie Oliver's Hit 'n' Run Traybaked Chicken. It's SO easy!! I used regular paprika, though, and we're pretty sure it needs the smoked paprika (which our grocery store didn't have). They also didn't have boneless skinless chicken thighs, so I had to skin and debone the things myself. Not my favorite thing. But I also threw in a breast to see how that would turn out, and although it was ok, the thigh meat is much better for this recipe.


• our fourth Kochkurs - this is something we totally enjoy doing together, and it's almost even a social thing!

LOWS

• I've got nothing here. In an entire month, I can't think of one single thing that would count as a "low". That's kind of breaking the rules. Of everything that went on, something had to have been the low point. Oh wait, I've got one:


• cleaning. I don't love cleaning, but it's got to be done, so there's no sense in whining about it.


• I suppose paying €119 for a pair of damn gym shoes wasn't a highlight, either. But they are really comfortable.

Thermomix Successes of the Month

• Marmorkuchen and Banana  Bread: Obviously those baked in the oven, but I used Thermomix recipes and the machine for measuring, mixing, and chopping.


• Apfelmus (Applesauce): I should have left out the optional Vanillezucker, but it was easy, had a great consistency, and tasted good.

third try: possibly perfect this time
(For my second try I didn't peel the apples. It was ok, but I prefer it without chunky bits.)

• Chocolate pudding: I probably could increase the sugar a bit, but it was good. I don't love the film that forms on the pudding as it cools, so if anyone knows a trick to avoid that, let me know.


• Frischkäse (like cream cheese): mix and heat Quark (like plain yogurt), Schmand (like sour cream), a frightening amount of Butter, and 1/2 teaspoon of salt for 6 minutes. Cool. Easy peasy, and a good spread. Now if only I could find good bagels...


• Carrot-Apple-Walnut Rohkost Salad: basically just chop everything together with walnut oil, salt, and pepper. This one's a keeper!


• Hefezopf (braided yeast roll): I wish you could have been there when M returned from work as I was trying to mould a third of the dough into a long, floppy dough roll. Rolling it on the counter wasn't working (I'd floured the surface and shouldn't have), so I was dangling it in the air while rubbing it and letting gravity help. "This isn't working well!"  "You're holding it wrong." Awkward (and yet hilarious)...

not perfect yet - I'll have to try again

• Tortellini-Mushroom Casserole: Not the best, and sadly not great as leftovers. But it was not a failure!

• Quittenmarmelade (quince jam) with Quitten our neighbor gave us! We just made this today.

Other Moments

• Two gentlemen from the Watchtower showed up at the door to tell me that many people wonder, when they pray, if anyone is listening*. I actually pulled the "Oh, gee, sorry. I'm from the U.S. and I don't speak German." They had their pamphlet in English, too. No, not that either. But I wished them a nice day.
  *I don't wonder that. I think if there's a greater power up there, He's got better things to do than listen to my drivel. I only pray in gratitude, but I do that nearly every day, usually during my walks.


• A guy came to our door selling apples. I like apples, but every time I buy even just 3 from our vegetable guy, they sit there for weeks until I either force myself to eat them or stuff one in the cavity of a chicken I'm baking. He took 3 different apples out of his apron and cut off pieces for me to try. I told him I'd buy five apples, but we really can't use more than that. His minimum was 10 kilos. I do not need and cannot use even 2 kilos of apples. But you guessed it - after saying "Nein" at least three times, I bought 10 kilos of apples. They're now in a box in the cellar. He said they're from somewhere near the Bodensee (he gave me the town's name twice, but I didn't understand it), and he said they'll last in the cellar for 3 months.
  
  It was right after his visit that I called the riding stable to set up lessons. At least I'll have somewhere to take the apples when I get sick of eating and baking with them.
  
  I really need to stop answering the door.

Kochkurs: Wild, Kürbis, & Quitten

This weekend M and I attended our fourth cooking class at Straub's Krone, and this time the main ingredients were wild game, pumpkin, and quinces. Once again we had a great time, and even I am becoming more comfortable taking on various tasks (though if I had my druthers I'd keep my participation to observing, listening, and taking pictures - and eating!).

The menu for today was:

Wildterrine mit Quittenchutney & Blattsalaten

Wild Game Terrine with Quince Chutney and Salad

Kürbiscremesuppe mit Kürbis Apfel Frühlingsrolle

Pumpkin Cream Soup with Pumpkin-Apple Springroll

Rehrücken im Pfannkuchen Pilz Mantel, dazu zweierlei* Rosenkohl

Saddle of Venison in a Pancake-Mushroom Jacket, with Two Variations of Brussel Sprouts

Kürbismousse mit Quittenkrapfen

Pumpkin Mousse with Quince Doughnuts

*Zweierlei is another brilliant German word that has no perfect equivalent in English. When you see "zweierlei" on a menu followed by an ingredient, that means what you'll find on your plate is that ingredient prepared in two different ways. This was "zweierlei Rosenkohl", and we had loose blanched brussel sprout leaves as well as brussel sprout puree.

As always we began with Martin Straub (the Chefkoch) going through the menu explaining what we'd be doing as well as telling us what substitutions can be made, answering our questions, and elaborating on his instructions. One of the participants this time was on a gluten-free restricted diet, so Martin explained the changes he'd made for that: rice cakes in place of breadcrumbs, gluten-free flour and where to buy the good stuff, etc.. I took notes ("If Quitten are steinhart, add Wasser & cook longer") because I can't remember anything unless it's written down. Since both languages are swirling in my head, my notes come out in messy Denglish.

Then it's time to don our aprons and plunge in! Martin knows me well enough by now to suggest easy tasks for me, which I appreciate. I took care of the brussel sprouts - a tedious, repetitive job which was perfect for me. It's not that I'm helpless in the kitchen, but when I'm part of a cooking team, I lack the confidence to do unfamiliar things. I'm often afraid I didn't understand exactly what I am supposed to do, and that freaks me out. Martin knows that M, on the other hand, can do pretty much anything in the kitchen with confidence. So when M is taking care of a task, Martin can tend to his other students. 

This is a 1- or 2-man kitchen, and there were 7-8 of us in there!
For schnibbling we stood at the outside of the counter.

We spend about two hours doing every preparation step that can be done first, under Martin's guidance. He asks, "Ok, who wants to cut the meat (wild boar)?" and someone steps up. "Who wants to start on the pumpkin?" and so on. Even if you have never worked with pumpkin or quince before (as M and I have not), he'll explain very clearly what you need to do.

I seriously have no idea how he keeps that all straight. When he's doing it himself and with his crew, ok - but with strangers? With strangers he has no idea whether they know what to do or not? And he never loses his cool or gets upset - it's not like cooking with Gordon Ramsay! If someone screws something up, he either says "Ok, let's do it again", or he shows us how to fix it. The cooking class started at 10:00 and ended around 16:00. I have a hard time keeping my patience for 45 minutes teaching the Englisch-AG!

M dealt with the pumpkin for the mousse and the soup.

The butternut squash next to him makes me think of Jerry from the Veggie Tales.

Two of the other participants peeled and cut the Quitten. I had never in my life heard of Quitten, even when translated into English - quinces. I was certain we don't have those in the U.S., but when I was in Wisconsin in June I visited a friend and we wandered through her garden. She has a quince tree! 

I have to say, the Wildterrine was really tasty, but the Quittenchutney topping was amazing!

Wildterrine mit Quittenchutney & Blattsalaten

M is pretty sure we're going to make this at home next time we have guests - if we have them when Quitten are in season.

That's yet another thing about Germany that is special - since they care where their produce comes from, far preferring local produce to stuff brought in from other countries on trucks, they pay attention to seasons. Fall is pumpkin and quince season in Germany, and they happily order dishes with either. But they would be quite sceptical if they saw those on a menu in March. 

Pumpkin is a huge thing here. Nearly every German restaurant adds a special Kürbis menu in the fall, and there's even an annual 9-week long pumpkin festival in Ludwigsburg, which you can read about on the Stuttgart-based blogs Traveling Hopefully and Kaffee und Kuchen. In Wisconsin the only thing I ever heard of anyone doing with (canned) pumpkin was baking pumpkin pie to serve at Thanksgiving. Otherwise we carve jack-o-lanterns out of pumpkins for Halloween, some roast and eat the seeds, and after Halloween - hopefully before the pumpkin has started to rot - it gets thrown away or tossed into a field.

But back to the cooking class...

The saddle of venison was cut from the bone and freed of the fat and sinews, and then browned. The bones were also fried up to be used for the sauce.

"noch ein bisschen Rotwein" = dump a bottle of wine over it
while your students stand there drooling...

Then the venison was wrapped in its pancake jacket, then in a tin foil wrapper like a bonbon.

Most of my photos show Martin doing the steps because I'm never sure how the other participants feel about having their pictures taken, and I try to avoid getting in their way with the camera. Martin often does an example, and then we students take over. Martin is used to my camera by now (though I have a photo from our first Kochkurs of him giving me an exasperated look which clearly said "Enough with the pictures!"), and he knows what I'm doing and pays me no heed.

So we did lots of preparations, managing not to trip over each other too much, and eventually the starter was ready. It was, of course, time for a glass of wine, and Martin had chosen a Rotling - a mixture of red and white. 

We toasted to the fact that no one had yet injured him- or herself or screwed anything up beyond saving, and sat down to enjoy our starter. We chatted, shared some stories, asked Martin lots of questions while we ate.

When we finished we brought our plates to the kitchen where the whirling dervish that is Martin's kitchen assistant had washed everything we'd touched up to this point, and we carried on with the next steps.

Since we now have a Thermomix at home, I was able to confidently use Martin's to mix the brussel sprout puree and then the pumpkin soup. Seriously, all that means is I put the cooked mush into the mixer and pureed it, added some salt, pepper, and nutmeg (Germans put freshly grated nutmeg in just about everything), mixed it again, and poured it into a bowl. Others had done the hard work.

pumpkin cream soup with pumpkin-apple spring roll
The dark bit in the soup is a splash of pumpkin seed oil and pumpkin seeds.

I haven't ever liked anything pumpkin, and still these were both delicious. I would definitely like to do the spring rolls at home, though M would prefer them to also have some meat in them.

Right. I'll bring this post to a close with the rest of the dishes.

main course
venison wrapped in pancake with zweierlei brussel sprouts

Admittedly by this time we were stuffed, and dessert was yet to come. I must say that I'm proud to have been in charge of both versions of brussel sprouts without having screwed them up. M actually saved the loose blanched leaves without even knowing it until 5 hours later when I admitted something I'd misunderstood, but that will remain our secret.

Pumpkin Mousse with Quince Doughnuts

This Kochkurs was every bit as enjoyable as the others we've done. We meet nice people, we learn lots of great tips that help us in our own kitchen, and we eat some truly excellent food that we wouldn't have tried cooking just for ourselves. We don't always cook at home what we've prepared in these classes, but that's not the point for us anyway. We have some new ideas, we've got all the recipes, and we have learned plenty. 

I asked Martin if he thought he could do a cooking course in English or Denglish, and he thinks he could do that. I've offered to translate the recipes and instructions, so bloggers in the Stuttgart area, you may be hearing from me soon! :-)  

You can read about our second Kochkurs from March this year here.