TOUR IN
GERMANY
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MUNICH
We were fortunate to have a deaf certified tour guide
in Munich only. Her name is Diana Sailer of Munich. She is
fluent in ASL. Her deaf grandfather had to hide in the Bavarian
Alps during WWII to avoid sterilization.
Nymphenburg Palace -- The former summer residence of the rulers
of Bavaria is located in the west part of the city in the middle of
one of Munich's most beautiful parks. Five generations of Wittelsbach
rulers
were involved in the construction of this Baroque castle.
The building of Nymphenburg Castle began in the reign of the
Elector Ferdinand Maria: overjoyed by the birth of his son and heir,
Max Emanuel, he had the central section built for his wife in the style of
an Italian villa (Agostino Barelli, 1664-74). In about 1700, Max Emanuel
commissioned Enrico Zuccali and Antonio Viscardi to extend the castle
by adding galleries and pavilions.
Interior of the Palace
One of the different wall paintings
Hallway inside the Palace
The famous "Gallery of Beauties" of Ludwig I with portraits
of 36 beautiful women from all levels of Munich society.
King Ludwig I was a womanizer.
Munich's Neo-Gothic Town Hall (City Hall)
at the Marienplatz (St. Mary's Square) with
glockenspiel (rotating figurines) in its tower
Munich at night.
The central plaza by Town Hall
Captain Iron-Y, the human statue, makes gestures
whenever someone donates money in a cup.
Getting ready for the pork loin dinner at the famous
Hoffbrauhaus (the most popular beer hall)
Fatty and roasted pig being cut to serve all of us.
Yucky . . . everybody loves potato dumplings (just kidding).
They could pass as sponge balls.
Try this RECIPE (up to you)
KARTOFFELKLOSSE (German Potato Dumplings)
from Fredericksburg (Texas) Home Kitchen Cook Book
2 pounds potatoes
2 eggs
1 1/2 teaspoons salt
1 cup flour
pinch of nutmeg
Boil potatoes tender, drain, peel and mash or put through
a richer. Add other ingredients and knead until smooth.
Roll one sample dumpling into a ball the size of a small egg
and drop it into a pot of boiling water. After it rises to the
top of water, let it cook about 3 minutes. If it falls apart,
add more flour to rest of dough; form into balls, then boil
12 minutes. The true Kartoffelkloesse have one or two
croutons pressed in center of each ball.
To make croutons cut slices of bread into small cubes and
fry a light brown in butter or bacon fat.
These dumplings are wonderful served with any meat stew
or with plain onion gravy or left-over gravy of any sort.
OR YOU PREFER SPLIT PEA SOUP???
HERE IS A RECIPE FOR YOU.
SPLIT PEA SOUP (modified)
from Fredericksburg (Texas) Home Kitchen Cook Book
Cook 1 cup split peas in 2 cups water until done.
Strain through sieve and add 1 teaspoon salt.
Put aside.
Melt 2 tablespoons butter in saucepan, add
1 chopped onion, 1 cup chopped carrots.
Cook until tender. Then add 1 tablespoon flour;
2 cups water and peas, season with dash of allspice,
celery salt and black pepper. Cook a few minutes.
Puree the mixture in a blender.
Then heat some more minutes before serving.
YUMMY!
