During the Advent season we visited all our usual Gasthäuser to wish them a Frohe Weihnachten. We didn't get to many others as we both ended up with colds before Christmas and over Christmas week. We are now back to good health. The following pictures tell the story of our Christmas season: where we went, what we ate and what we had at home.
It has been traditional for the women to meet with the men at their Gasthaus before Christmas. The group of us below.
In May of this year we had Beef Wellington at home. It had been in the freezer, with enough for a meal. It was excellent. With it, we had a 1997 Chateau Haut Carmail Haut-Medoc red from Bordeaux.
Our meal and wine
Our next celebraton was with the German veterans, also a party we attend every year. It was in the hills at a Gasthaus south of us and east of the university city of Freiburg.
A few of the guests with Adolf Zanger, the MC, standing on the left and standing on the other side of the table, Heinz Duchardt, both of them friends of ours.
The meal that Hans had was Ochsenbrust with Meerrettich sauce. He said it was excellent.
That is the boiled breast of an ox and is a specialty in our part of Germany. Horseradish, a specialty as well, is grown in a small town near Offenburg, just north of Lahr. From that, the Meerrettich sauce is made.
We go to the Deutscher Hof every second Monday to meet at the Stammtisch with the group below and, of course, we always go before Christmas. Ruth, the Wirtin, always has Pretzeln and Brötchen on the table. I have Weissherbst wine and Hans, a Pils or two.
On December 17th we both went to the Linde in Wallburg for chicken. Usually I go alone as it is my special place. Hans comes every so often as he isn't the chicken lover that I am. Here is where I think, watch, listen and enjoy every mouthful of chicken, French fries and her great salad. It is also where I decided that I would write a blog back in 2009. The Linde was a much visited Gasthaus by Canadians when they were still here with the military.
On the right, the Schnaps bottles ready to be tried. I had a liqueur and Hans, a Schnaps, all on the house. Perhaps he had two. (He just said that he did!)
The lady of the farm!
On 2nd Advent Sunday, we had a pork dinner with Truffel sauce at home. Shown at left.
On 1 December, we had spaghetti Bolognese. Hans makes a wonderful sauce. He always adds plenty of red wine to it and lots of Italian seasoning. He was given the recipe by Mama's Spaghetti Restaurant on Yonge Street, Toronto in the mid seventies. With it we had, of course, a good Chianti.
In the early afternoon of the 24th, we visited our last Gasthaus. the Kleiner Meierhof. This is where we go frequently as we not only know Erich and Sylvia well (the Wirt and Wirtin), but we know almost everyone at the Stammtisch. That is where we sat that day, although I don't have a picture of it. We were there for about an hour only as supper was coming up at home. This is the tree in the Gasthaus.