We had a very nice lunch on their terrace. A got to eat Matjes herring and I got Gruene Sosse which is a local sauce made with herbs that grow in the region: parsley, chives, chervil, borage, sorrel, garden cress, and salad burnet. People argue about the correct way to prepare this dish, so if you ever make it, do NOT put it through the blender if you are going for authenticity.
I know this because Christian's mom had invited us for coffee and home made kuchen and we stopped at her beautiful house after the cars. She was not impressed with the description of my order. Even though I enjoyed it, I have a hunch I missed out on the real thing. The dessert she made was an amazing roll with whipped cream and a sponge like cake. Afterwards she served these cheese cookies spiced with caraway seeds and washed down with white wine and some Japanese whiskey.





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