Sunday morning - Freshly baked bread

Today I did something I've never done before in my life. I got up early to go to the bakery to get fresh bread! I went to Cafe-Konditorei Kirschmair and got a big loaf of their freshly baked Bauernbrot. It's a seedless sour rye. Still warm. Guess what Jim and I are having for breakfast?

Today is a gray day and very windy. That's okay with me, because Jim and I are getting ready to receive our very first guests this afternoon. I will offer them a Brotzeit when they arrive. That literally means "bread-time," so I will put out the various breads and cheeses we have. Last night Jim and I made the seeded crackers again; this time with half rye flour and a lot more seeds, all baked into the crackers. They are very crunchy. Jim thinks they are good. Let's see what our guests have to say. I think I have not perfected the recipe yet.


Jim and I are cleaning the house too. It's mostly the floors that need cleaning. For some strange reason, there is beige carpeting in this house and it needs frequent vacuuming. Attached are some pictures from the house - my herb garden (and CD player) in a very sunny south-facing window, and one of our itsy-bitsy kitchens.

I have been reading up on Tyrolean cooking. Tonight I am making Tyrolean Goulasch with home-made Spätzle (Spatlzn.) There are such great sites on the web!! How did we ever get by before the Internet? Hard to imagine.

When we were cross-country skiing in Seefeld, they were out of trail maps. But I looked it up on the web, and that's how I found out that there was such an extensive network of trails in Leutasch and nearby Scharnitz. Next time we will go to Scharnitz. You can ski over the border into Germany from there.