Chilling Out In Germany

Well the chilly Winter weather is slowly creeping in yet again. Last night and this morning the fog was misting quite heavily and the temperatures fell accordingly. Only three degrees travelling home last night. October gave us such a wonderful burst of late sunshine but it has all to soon been snatched away. The trees are bare again and the sodden cloak of brown and gold leaves on the side walks and gardens sit as a blanket of portending doom, heralding the onslaught of ice and rain.

Already, my Winter armour increases in thickness on a near daily basis. The Germans refer to the best method of dressing for the cold as Zwiebeln kleidung or onion dressing (not the salad dressing sort either). Layer upon layer of lighter materials that can be peeled off if not required in the office or on the train and placed back as the temperature falls. The way my legs were freezing this morning I think I will be digging out the thermal long johns for tomorrow.

We move toward Christmas with alarming speed but when I think of the wonderful Weihnachtsmarkt (Christmas Markets) that are held all over Germany with their multitude of Glühwein (spiced red wine) vendors and fabulous stalls of handmade crafts then it helps to ease the transition and gives me something to actually look forward to. The most famous market to visit in my area is the one in Michelstadt in the Odenwaldes.



This market actually draws crowds by the bus load from as far away as England. The plethora of hand made wooden decorations and toys that are created by the local crafts people are outstanding. We now have a brand new train service between Darmstadt and Michelstadt which will provide a direct link to the Glühwein vendors and safely home again afterwards.

So onwards and outwards to the dark dim depths of the oncoming drudgery of Winter, the warmth of Winter fires and encounters with large goblets of mulled wine.

A good mix for making mulled red wine is:

Ingredients:
For each 750 ml (3 cups) of wine:
· 1 stick cinnamon
· 6 whole cloves
· Rind of half a lemon
· 2 to 4 Tbs. sugar
· Cardamon pod (optional)
· Rum, brandy, vodka or schnapps (optional)

Directions
Use cheap wine. Not that cheap, but still cheap, merlot or shiraz will do fine, but will need more sugar. The amount of sugar is inversely proportional to the cheapness of the wine.

Break cinnamon sticks into three or four pieces. Remove rind from lemon in large pieces or one long piece. In saucepot over medium-low heat, combine wine, spices and 2 Tbs. sugar. Heat 1/2 to 1 hour, but do not allow to boil. Longer heating brings out a warmer, more cinnamon flavor. Taste and adjust sugar. Serve, adding a shot of rum or schnapps if desired.

If you do add schnapps, be careful not to inhale while drinking the Wein; you'll choke on the alchohol fumes (I learned this the hard way).
PROST !!!