Favorite Foods That Make My Mouth Salivate

In response to Dancing Elephants prompt 32 0f 52.

Most of the meals that I’ve savored have been in European countries. I haven’t eaten in any American restaurants that excite me in that same manner. And ethnic places here tend to adapt their food to the American palate. The country that has offered me the best memories while eating and drinking is Germany.

My first introduction to Europe was in 1978. I chaperoned senior Girl Scouts to Adelboden, Switzerland. We stayed at the International Girl Guide Chalet. Our driving route took us through Germany, Austria, and Switzerland. We visited iconic cities and stayed in Youth Hostels.

My daughter, Chris, celebrated her 14th birthday when we toured Germany. I walked the cobblestone paths past a bakery. A strawberry Kuchen in the window caught my eye. There was an idea. I entered the shop, said “Guten tag” and left with the kuchen in a bakery container. We had two forks to eat it with.

I found Chris and invited her to go with me to the banks of the Rhine River. We sat on the grass and enjoyed every delectable bite. The memory is a birthday we’ll never forget.

Have you ever tasted traditional apple strudel? Every forkful takes me to another plane. It is heavenly. The flaky crust is light with apple slices nestled inside. Powdered sugar is sprinkled on top. It tastes best when taken fresh from the oven.

My husband and I visited Hans, my German son, in Mittenvald. He was in the Alpine Corps, completing his required military service. I met him on a climbing trip in the Sawtooth range of Wyoming. He and my son, Bob, were eighteen at the time. The three of us formed a unique bond by climbing many peaks. In the end, I asked if I could be his American mother.

He had the weekend free and drove us via the Autobahn into Austria. His family had their retirement chalet in the mountains there. I felt I was seating beside an Indy driver. The speed was dizzying, his driving skills impressive. My initial fear turned into respect and admiration. Brent sat in the rear seat, trying to keep his breakfast down. He gets motion sickness.

At last, we arrived at the most beautiful alpine chalet I’ve ever seen. His neighbor ran across the lawn with a steaming towel-covered dish in her hand. She explained that his mother had asked her to bake a strudel for us. It was fresh from the oven.

I glowed inside, “Oh my God, what a gift. We get to stay in a chalet high in the mountains and also enjoy a hot apple strudel.”

Hilda let her son travel to America to climb with a mountaineering club. She worried about his welfare the entire time. He returned home with stories about this American woman who adopted him. Even took him to Yellowstone where he saw a herd of Bison and rode horses on a trail ride. Hilda was so overjoyed and grateful. Her son was cared for by another mother. She didn’t know how to repay me. The chalet stay and strudel were her gift.

My other fond food memory is the delicious Jagerschnitzel meals I enjoyed while traveling in Germany. It consists of crisp breaded pork cutlets served with rich mushroom gravy. It is often served with a side dish of spaetzle, a German noodle. A mug of lusty German beer is a must accompaniment.

My first experience with German beer was on a mountaineering trip in Munich. Our hotel was located next door to a beer hall. I marveled at the dirndl-dressed waitresses carrying four beer mugs with one hand. On another visit Brent and I went to the Hofbrau House, a popular beer hall on any tourist circuit. German beer is full-bodied. It puts our American beers to shame.

Hope you’ve enjoyed my fond memories of eating and drinking in Germany.

This is written as a prompt response to editor Vidya Sury, Collecting Smiles suggestion:

Thank you to the DEP editors Dr. Gabriella Korosi, Vidya Sury, Collecting Smiles, Dr. Preeti Singh and Annelise Lords for this positive publication.

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