Monday, August 1, 2011
Berlin, part II.
Sunday, July 31, 2011
Berlin, part I.
After our damp train trip from Much, Sam and I headed Northeast to met our friends John, Lauren, Will and Carmen in Berlin for a week in the city. The entire European vacation came together based on one inebriated and spontaneous evening with these four last October.
We were at a charity event in town, eating and drinking and gawking at all of the socialites with the means to attend galas like this on their own dime (each of us had scored complimentary tickets in one way or another). Well, a few glasses of wine later we were feeling like socialites and started bidding on the silent auction. Seriously, when you bid in a silent auction, you are about 98% certain you will never win. And the wine and the foie gras from the evening had a feeling a little bit daring, so for a cheap thrill, down went our name to bid on a one week stay in Berlin, followed by a drunken pinkie swear we would all be in if we won. An hour later, much to our disbelief, we won. And that, my friends, is how we ended up in Berlin together in a lovely apartment overlooking the Berlin Zoo and the Tiergarten.
The city was incredibly interesting, if a bit more cosmopolitan and urban that one imagines when they think of old Europe. It only makes sense. After all, Berlin was basically leveled after the war, and built back up in two competing movements - a Western capitalist effort and a Communist socialist effort. The history of the city captivated throughout our visit, from it's days as an old European power, to the Nazi rise and occupation, through the Cold War and The Wall, to today.
The Memorial to the Murdered Jews of Europe sits in the center of Berlin. It is a very modern and conceptual large-scale sculpture that visitors can walk through and interact with. There are multi-height coffin shaped stones that lead into a maze of stone, and it is designed in a way so that any direction you walk, it always looks as if the exit is uphill. Attached to the memorial is a very moving museum with photos and correspondences tracking the stories of holocaust victims alongside the history.
Munich.
So the jet lagged make pretzels.
By the end of the morning I will have photos of the trip posted to the blog, plus the smell of baking soft pretzels throughout the house to add ambiance to the effort. And if I am extra lucky, tonight my husband and I will break out our souvenir 1 liter beer mugs from the Hofbräuhaus and sip on some suds while we snack on pretzels and reminisce. As they say in Germany, "Guten Appetit.'
Recipe courtesy Alton Brown
Ingredients:
1 1/2 cups warm (110 to 115 degrees F) water
1 tablespoon sugar
2 teaspoons kosher salt
1 package active dry yeast
22 ounces all-purpose flour, approximately 4 1/2 cups
2 ounces unsalted butter, melted
Vegetable oil, for pan
10 cups water
2/3 cup baking soda
1 large egg yolk beaten with 1 tablespoon water
Pretzel salt
Directions:
Combine the water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. Allow to sit for 5 minutes or until the mixture begins to foam. Add the flour and butter and, using the dough hook attachment, mix on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes. Remove the dough from the bowl, clean the bowl and then oil it well with vegetable oil. Return the dough to the bowl, cover with plastic wrap and sit in a warm place for approximately 50 to 55 minutes or until the dough has doubled in size.
Preheat the oven to 450 degrees F. Line 2 half-sheet pans with parchment paper and lightly brush with the vegetable oil. Set aside.
Bring the 10 cups of water and the baking soda to a rolling boil in an 8-quart saucepan or roasting pan.
In the meantime, turn the dough out onto a slightly oiled work surface and divide into 8 equal pieces. Roll out each piece of dough into a 24-inch rope. Make a U-shape with the rope, holding the ends of the rope, cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel. Place onto the parchment-lined half sheet pan.
Place the pretzels into the boiling water, 1 by 1, for 30 seconds. Remove them from the water using a large flat spatula. Return to the half sheet pan, brush the top of each pretzel with the beaten egg yolk and water mixture and sprinkle with the pretzel salt. Bake until dark golden brown in color, approximately 12 to 14 minutes. Transfer to a cooling rack for at least 5 minutes before serving.
Saturday, July 16, 2011
Summer Swimming.
Monday, July 11, 2011
The (fishy) fruits of our labor.
We had fish prepared three ways: with lemon and herbs, cooked on blanked cedar, and stuffed with bacon pieces. While they were all delicious, stuffed with bacon was the best! What is it about bacon that makes things taste so good. We ate all ten fish sitting together on the patio, enjoying the cool Colorado summer nights. It was so good, and it almost seemed unfair because it was so easy to catch those darn fish.
It was easy because we cheated a little bit, and we went to a stocked trout pond near Mt. Evans to do our fishing. You see, my parents were feeling upset that they had never taken us fishing. They kept saying "One of our great regrets is that we never took you girls to catch fish." Honestly, if not catching fish with your daughters is one of your only regrets, I think you are living a pretty great life. But who wants to live with any regret? So we went fishing and it was fun.
The scenery was lovely, and the place rented fishing poles, stocked bait, and basically guaranteed as many fish as you could catch. Not more than 90 seconds after the first cast, we were already reeling in the fish. They even gutted and cleaned the fish for you when you were finished (unless you're Blake, in which case you gut and clean your own fish).
I am not going to lie, there was a bit of guilt involved in catching the fish. It is sad to pull a lovely living thing out of its habitat and let it suffocate at your own hands. And pulling that hook out of the throat was a bit gross and a lot painful on my sense of kindness. But eating that fish, and feeling that sense of satisfaction for having caught my dinner, quickly erased the gross parts of fishing. Plus, it's good to wipe a regret off the list.
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