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Tuesday, December 18, 2007

Munich, December 15-16

After taking the train from Salzburg back to Munich, mom, dad and I checked into our hotel-- the Sheraton Arabella Park. Here's the view from the hotel balcony:

We took the subway back to the city center to Karlsplatz, then walked the pedestrian walkway to the Frauenkirche and Rathaus, drinking gluhwein along the way. To the left is the Christmas tree outside of the Rathaus.

We went to the Hofbrauhaus for dinner. We ordered from the German and Italian menus as our waiter refused to bring us an English one. After two college girls from Oregon sat beside us and received English menus, mom conveniently stowed it in her purse.

When the waiter needed it again, he came searching at our table.

"Where is the English menu?" he asked.

"In my pocketbook," Mom replied.

"Oh, that's okay. You can keep it. Take the German one too."

"I already did," she said.

Found this recipe for gluhwein:


4 quarts dry red wine (zinfandel, merlot, burgundy, etc.)
1 pint brandy
1 cup sugar
6 cinnamon sticks
12 cloves, whole
1/8 tsp allspice
1/8 tsp mace
2 oranges, sliced
1 lemon, sliced

Pour the wine into a large pot and begin heating over low heat.
As it begins to warm, add sugar and spices. Stir until sugar is dissolved.
Add the brandy.
Heat thoroughly, but do not allow to boil!
Add the lemon and orange.
Steep for about 1 hour over low heat.
You may add more sugar during this time if desired, stirring well so it disolves.
Serve hot and garnish with orange slices. A stick cinnamon could also be used.

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