I remember when Kaylee was looking to spend her senior year of high school in Argentina. Julie and I, of course, were a little worried about our baby going so far away, and other than the surprise trip to a hospital we really did not have much to worry about. The one thing I remember from the preparation was a quote by an exchange student that had already returned. “I decided I was going to make my exchange year the year of “YES.” As long as it was not illegal I told myself that no matter what someone asked me to do, I was going to say yes, and enjoy the experience as much as I can.” Of course there is a difference between being an 18 year old vs someone in their mid 50’s. We probably have not said yes as often as we should, and we spend far to many Sundays recovering in the apartment instead of being out exploring, but we are trying.
One of the ways we have expanded our horizons the most is in food. Whenever we go someplace new, we make sure to order what we think is the most strange thing on the menu. (Seriously though, the fresh octopus we had in Portugal has been one of the best things we have ever eaten.) One big change is that we almost never buy pre-made meals any more. This is primarily because since I am not working I have time to cook, so about the only thing we buy pre-made is Rösti (a local take on hash browns) and Pasta. Well the pasta is going to be cut down a lot in the future.
Julie had a gift card burning a hole in her purse; so we hopped a train to Zürich last Saturday and went to Globus. Most of you have never heard of Globus, but think high priced department store and you are on the right track. We almost never shop there. Everything is priced significantly higher than any other store. However, since Julie had the gift card we decided to check it out. As we were walking around the store, Julie saw this and said how she had always wanted to learn to make pasta. So on the spur of the moment she picked up the machine, a spaghetti attachment, a drying rack, and some kind of ravioli contraption. The ravioli thing looks like a cross between a pizza cutter, and one of those tools used to put screen in a screen door. 🙂
We brought it home, and decided that since Monday is a holiday, (Does anyone in the US get Easter Monday off? That is actually a thing here, but I did not realize it until this year, because the last two Easter’s we have basically been shut down due to Covid.) we would use the afternoon to try and make fresh pasta. The recipe is pretty easy. You buy a specific kind of flour and then mix a little olive oil and 1 egg for every 100 grams of flour. I also added a little salt based on some of the things I read online. Mix everything up well. Roll the dough into a ball, and let sit for about an hour while wrapped in plastic wrap. Flatten the ball with a rolling pin, and then start running it through the big rollers on the pasta maker. It takes a total of about 18 trips through the roller and then you roll it through the attachment on top of the machine to make the shape. I actually made a video of using the machine, because WHAT ELSE DO I HAVE TO DO? 🙂
Making pasta is a lot more work than buying a bag of stuff in the grocery store, but honestly the results are worth it. The taste and texture is so much better than anything we have bought in the store. One thing we have learned here, is there is a big difference between regular pasta and premium pasta in the grocery store. Well the fresh stuff makes the premium stuff seem second rate. I highly recommend it. The other benefit is that until I do this enough to really figure out the machine, it is a great way to cook together. If you watched the video, the pasta maker is a lot easier with two people than only one. Now, maybe if we had bought the PREMIUM pasta maker that had an electric motor instead of a crank…… but that will be for the next gift card!
I think I am going to have a fun time experimenting with this. Just like I have really enjoyed learning how to bake bread. My next bread adventure BTW is to make Julie some English Muffins. The two stores that used to carry the muffins, locally, stopped carrying them, so Julie needs to find an alternative. Our recent trip to Munich found Julie searching through the grocery stores, where she picked up a month’s supply of muffins, but that is running out quickly!
Sechseläuten is the name of the Spring Festival in Zürich. The translation of the word is “The six o’clock ringing of the bells.” This goes back to medieval times when the work day was from sun up to sun down. That scheduled worked fine in the winter, but starting in the spring and then through summer it meant that the workers got the shaft because they were paid per day, and all of a sudden sun down meant a much longer work day. So the guilds in Zürich came up with a solution. Each spring the Grossmünster started ringing the bells at six pm to signify the end of the work day. So now the day is a festival in Zürich. The festival ends with the burning of the Böögg. At 6 pm next Monday the pyre is lit, and the tradition is that the faster the Böögg’s head explodes the better the summer is going to be.
The festival has been called off the last two years due to covid. In fact, 2020 was the first time in recorded history the festival was canceled. Last year the festival was canceled, but the burning of the Böögg was moved to Andermatt. (See the video below.)
Next Monday, I will be downtown Zürich for the parades, and to watch the head explode live!
According to Wikipedia. The fastest time has been 5 minutes 7 seconds, and longest time is 43 minutes 34 seconds. I am hoping for a record, because I really want a good summer!
I know I have talked many times on here about trying to learn German. I had, for me, a major success this week that I wanted to tell you about.
Each year, Julie and I have to renew our visa. Honestly, it is a pretty easy process, but it is kind of a pain. We are supposed to surrender our Aufenthaltstitel (residency permit) and then wait 4 – 6 weeks for the new one to show up. Normally it is not a problem to be without the card. If we are going anywhere, we simply use our driver license and passport. This year, though, I did not want to surrender the permit card, because we will be traveling back to the US before the new one would arrive. Not having the card does make it hard to get back through customs at the airport. Without that card, the border agents, give us a lot of grief about exceeding the 90 day policy as a tourist in Switzerland. So my success was that not only was I able to do the whole transaction in German. I was even able to ask about keeping the cards until the new ones arrived since we are going to be traveling internationally in the next few weeks.
What made the transaction even more special to me, is the town clerk realized I was trying valiantly to do this in German. He kept replying to me in English and then he would stop himself and switch to German! This almost never happens. The normal thing is that once the Swiss person realizes that I am not fluent, they immediately switch to English, and everything from that point on is English not German. It really does make it hard to get better.
I hope you are having a fantastic week. I will write again next week with hopefully some good pictures and video of the festival.
One thought on “21 April 2022”
Really special that the agent worked with you to use your German! That was Stephanie’s frustration in Brazil , they would switch to English on her most of the time.