I’m officially calling the Winter Christmas Season ‘Open’! Last weekend was the first Advent weekend (for all the Heathens among us this is significant only in that it means we can start tucking into our advent calenders chockies)…which coincided nicely with the start of the snow.
I celebrated by using the cold as an excuse to stuff my face with delicious steaming Grünkohl (green cabbage) cooked with smokey sausages:
Unfortunately, I’ll admit that this is one of the times that the photo really fails to do any sort of justice to the meal…
Also- most of you are looking at this with an Aussie mind, and can only see limp green cabbage, mashy potatoes and a sad looking Coles-type sausage.
Firstly, this is no flavourless, Aussie BBQ sausage, but is instead is a smokey delight. The cabbage has been sitting, simmering, in the presence of this sausage, and is now a vegetable-based extension of the aforementioned flavour explosion.
(You’ll notice that, being German, they’ve also managed to sneak a bit of potato into the meal!)
Secondly, try to take yourself out of whatever nasty 40 degree C context you currently have going on down there, and place yourself, and your poorly-protected extremities, into the -2 degree ‘ever-so-lightly sprinkling snowflakes’ context of Potsdam markets. Like so:
(It’s not REALLY snowing, but it is at least snowing enough that I can guarantee that the fluff on my hat is not dandruff)
And in this context, what could be better what could be better than a steaming plate of Grunkohl mit Knacker?
Unless of course it is an equally steaming plate of Dampfnudel (a dough ball) with cherries and vanilla sauce (custard):
I could pretend that Sabine and I shared one (as we did the cabbage), but that would be a lie.
I also managed to partake in some Feuerzangenbowle.
Do you remember the word from last week??
Literally, it means fire tongs punch.
For those who don’t think their mulled wine (glühwein), is sweet enough or alcoholic enough, you simply get some sugar (in a cone shape), soak it in large amounts or rum, and set fire to it- so that the syrup then runs into the gluhwein: