Nuremberg Trial Courthouse

On March 30, 2018 By Isobar ExpeditionsIn Germany5 Comments

You don’t need to be a history buff to visit the famous courthouse in Nuremberg where the trials of the leaders of the Nazi party were held following the end of WWII. It is a stark reminder of the horrors that people are capable of when their power is left unchecked. It was also probably the most notable use of international law to punish those who committed the atrocities of the Holocaust as well as other war crimes. The courthouse is a short distance from the old town area of Nuremberg, but it is worth taking the time to visit this famous location.

As you take your self-guided tour of the courthouse, there are video stations at the different seats that allow you to see actual footage of the court hearings and listen to the prosecutors, judges, defendants, and others giving testimony. Hearing and seeing these moments from the past is certainly fascinating, although it is almost seems a little surreal. It is important for all generations to understand the significance of what occurred during this horrific period of our history. As you watch the trials through the footage taken at the time, you understand that these were real people, not just mythological figures in history books, who made decisions that seem unfathomable to us now.

Visiting courthouses and prisons aren’t often on the top of anyone’s trip itinerary, but there are times when it is important to make a point to visit these places. As a society, we turn these types of places into museums and historical landmarks as reminder of not only what happened, but also what the human race is capable of if we turn a blind eye to events that unfold around us. These might not be the most beautiful locations, nor should they be, but that doesn’t necessarily lesson the impression that they make upon you.

Travel is not Always Easy

On March 15, 2018March 15, 2018 By Isobar ExpeditionsIn Germany, Photo Challenge18 Comments

We, like many of you, spend a lot of our time thinking about and planning our next trip. Unfortunately, here in the United States, it isn’t as easy to get to places as it is in some other parts of the world. It is even worse when you live in the middle of the country as we do because we can’t even jump in a car and head to another state without it taking at least eight hours. It certainly isn’t the same as our time living in Frankfurt when we could decide to go someplace on Wednesday and spend three or four days visiting another country with a short two or three hour train or plane ride. As we finalize arrangement for our next trip, it is likely that we will spend around twenty hours in the air before we reach our destination. Taking that amount of time just to reach a destination makes it hard to explore as much as we would like. Obviously, just being in Europe doesn’t mean that suddenly you can go wherever you want, whenever you want, but it does make it a little easier. We have been reminiscing a lot lately about our time in Frankfurt and there are days when we miss it terribly.

Looking down the River Main in Frankfurt

Apartment Buildings on Our Street in Frankfurt

Chicken Schnitzel with Mushroom Gravy

On March 7, 2018 By Isobar ExpeditionsIn Germany, Recipes8 Comments

We definitely had a variety of schnitzels while we were living in Germany. One of the first ones that we had was considered a Hunter’s Schnitzel, so we decided to do a version of that for ourselves. Generally speaking, schnitzel is very easy to make and can be done with pork, chicken, or veal. The most important thing for making a good schnitzel is to pound the meat out to be about one-quarter inches thick and ensuring that the entire meat cutlet is the same thickness. Although you can buy a mallet to pound out the meat, we have found that if you wrap the meat in plastic wrap and the hit it with the flat side of a heavy skillet, it works even better to get it to a consistent thickness. The real flavor comes from the sauce, so we decided to make a hearty gravy to accompany the schnitzel. Although we used button mushrooms, you could certainly do a variety of your favorite mushrooms.

INGREDIENTS

4 Chicken Breasts
2 eggs
1/4 cup Whole Milk
1 cup + 4 tbsp All-Purpose Flour
1 cup Breadcrumbs
8 tbsp Unsalted Butter
1 tsp Paprika
4 cups Beef Stock
1 lb Mushrooms – sliced
1 small Shallot – chopped
1 tbsp Garlic Powder
4 tbsp Extra Virgin Olive Oil
Salt and Pepper to taste

INSTRUCTIONS

Melt 4 tablespoons of butter in a large skillet over medium-high heat and then add the mushrooms and shallot. Cook until the mushrooms are slightly browned and the onion is soft and translucent, about 10 minutes. Remove from the heat and remove the mushrooms and onions to drain on a paper towel. Leave any remaining butter in the skillet. In a large sauce pan, melt the remaining 4 tablespoons of butter over medium heat and whisk in 4 tablespoons of flour in order to create a roux. Do not let the flour start to brown. Heat the beef stock in another pan or in a microwave until luke warm. Slowly add the beef stock to the sauce pan stirring constantly. Heat over medium-high heat, continuing to stir. Add the mushrooms, onion, salt, pepper, and garlic powder. Once the gravy has thickened, reduce the heat to low and continue to simmer for 10 to 15 minutes. In three separate bowls or shallow plates you will place the ingredients for dredging the chicken, which has already been pounded to about a 1/4 inch thickness. In the first bowl, mix the cup of flour with salt, pepper, and paprika. In the second bowl, whisk together the eggs and milk. In the third bowl, add the breadcrumbs. Add the olive oil to the large skillet and heat to medium-high. Using one hand, dredge both sides of the chicken through the flour and then dredge through the eggs, and finally place in the breadcrumbs. Using your other hand, dredge the chicken until well-coated with breadcrumbs and place in the skillet. Using separate hands will keep the breadcrumbs from getting too messy from the eggs and flour. Cook the chicken in the skillet for about 5 minutes per side until evenly browned. Since the chicken is so thin, it doesn’t take long to cook and over-cooking will make the chicken dry and tough. Place the chicken on a plate to serve and then cover with the mushroom gravy.