The northern morning drew with not even a spot of snow...rather too hot for the end of 2022. We were still clutching our palms together in prayer for a change in the weather, but things were not looking too great.
Arno went for a invigorating run on top of the old city wall. Well, the weather actually prooved to be excellent for sighseeing...so after a most generous German breakfast, served by the 'biker's wife', we checked out of Hotel Gasthoff tur Linde. We still had a few photo's to take and a few souvenirs to be collected!!
So Rotenburg is famous for a very spesific (nowhere else in the world to be found) delicatessen, called "Schneeballen", snowball in English. It is is a deep-fried shortcrust pastry.The name give justice to this round snowball-like shape, about 8-10cm in diameter. Traditionally it was covered in white cofectioner's sugar. It is also known as a Storchennest (stork's nest). Today Schneeballen comes in al sorts of flavours, with dark chocolate, nuts or whatever the baker's hand fell on, as centers to the dough-ball. Onced baked, it gets covered in icing sugar, chocolate of caramel. The displays in the baker's windows are a crowd-stopper. It defo stopped us!! We purchased a coffee flavoured one and of course a chocolate one. The taste, I presume depends on the quality of bakershop you purchase it from...ours were quite dry, but such a unique taste experience.
After hitting a few famous instagram-photo spots, we waited for the clock tower on the square to struck the hour. A display of music and dancing figures entertained us from above. Since this was our last stop in Germany, I just had to aquire a few samples of Penninger Echt Bayerischer Obstler, short for 'appel adn pear schnaps'
Die traditionellen Obstsorten für einen bayerischen Obstler sind Äpfel und Birnen. Durch die natürliche Reifung auf bäuerlichen Obstwiesen erhält das verwendete Kernobst ein intensives Aroma. Nach dem Brennen wird das Destillat noch etwa ein halbes Jahr im Eichenholzfass gereift und entwickelt dadurch einen reifen, harmonischen Geschmack.
Just before midday, we joined the other travelers on their way to the slopes of Austria and France on Highway 7, headding south. We added Östenreich to our list of countries visited for this trip, by stopping for fuel and buying some gifts for our host families of the night.
This pipsqueak country is located in the heart of Europe’s alpine region, between Switzerland and Austria. It is home to around 38,500 peeps. Covering an area of 160km², it is the fourth-smallest state in Europe and the sixth-smallest in the world. Inspite of its compact size, the Principality of Liechtenstein offers everything you could wish for: mighty big mountains , a vibrant cultural scene, cute alpine villages and plenty of opportunities for entrepreneurs.
We really had a hard time finding the access road into the coutry...we keep on missing it on the motorway!! Not much was happening in Vaduz at the time of our visit. Either the peeps were siesta'ing or it was a public holiday. BUT...we found the tourism office and we purchased our mandatory little fridge magnet. After a few cartwheels and handstands done in the deserted parking garage, we were on our way for the last streach....into BIG BIG mountain coutry.
We navigated around Europe's beloved sumer holiday destination, the Bodensee, direction Zurich. Philippa had a wish to visit the Lindt chocolate factory, but unfortunately mama left it too late.... Luckily, there are OTHER chocolate factories in Switzerland, so we consoled her, with a: 'We will go to a chocolatrie'... she was not totally bemused with this...but nou ja...
Switzerland-big mountain coutry for sure. Those Alps are just breathtaking; the motorways through the mountains - enginering crafts, and the turquoise lakes.... Concerning though, was the lack for snow. Unbeknow to us, Europe was experiencing a unpresedented winter 'heat-wave'. Temperatures rose with more than 20 degrees and even the snow on the high mountains started leeking into the rivers. There was absolutely nothing we could do about that.
Our drive along the Walensee and the Obersee, took us around the Zugersee to our final destination for the day: Meierskappel. We arrive around 6pm at Elsabe and Hugo Stalder. Elsabe is one of my dad's cousin's. Although we have been staying with them in the past (last time was about 13 years ago) she had to give us directions again… Surprisingly, it all came back to me, as we negotiated the little streets of the farm village of Meierskappel. Their cosy wooden house has been build by themselves 20 years ago. They have now separated the house into two living units, since their sons has started their own families. Everything in Switzerland is just so well set-out, planned and structured. It's a mind-set of order!!
They have invited two other couples to join us for dinner who were also our hosts for the night. Gabriella and Vusi(a farmer) would host Alana and Philippa. Nina and Thomas stayed with Elsabe and Mary and Walti ('bacon' farmers) were hosting Arno and myself. We had a very traditional meal of raclette(melted cheese, scraped off the BIG CHEESE, dripped over some steamed potatoes.)
Something sour needs to be eaten with this rich dish, so gurgens, pickled mini-mealies, onions and salad provided the balance to this meal!! Not to mention the most delisious dessert. Well, and of course the white/red wine and kirsch (very strong cherry 'whiskey').
It was a super welcome to Switzerland. An evening of meeting new friends (they have all accompanied Elsabe to South Africa for a trip or two), trying to understand each other (only Gabriella speaks English….the others…..not that much!!) and just enjoying the warmth of a Swiss style hospitatlity.
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