Historic Heidelberg Castle

On July 26, 2018July 26, 2018 By Isobar ExpeditionsIn Germany4 Comments

Heidelberg is a very popular place to visit in Germany and it is certainly a wonderful city with a charming, historic feel. Clearly it is a popular tourist destination and top among the sites to visit is the castle that looms large over the old town. No matter where you are, the castle is clearly visible on the hillside above the city that lies on the Neckar River. One of the more interesting things is that as you walk around the castle grounds, the castle takes on quite unique perspectives.

View of Some of the Most Preserved Parts of the Castle

When we visited the castle, we decided to take a guided tour since we often like to hear about the history and see sights that are sometimes only available by tour. Unfortunately we were disappointed with this particular tour although we really enjoyed the castle itself. Our disappointment was partially due to two young children who misbehaved and disrupted every aspect of the tour, however, even if that hadn’t been the case, it would not have been worth the small price that we paid. The castle has been in a state of constant flux since its original construction in the thirteenth century. What is left today is a ruin of a castle, but that doesn’t mean that it isn’t worth seeing, because it definitely is.

It is hard to imagine how beautiful it must have been during the height or its glory, but it must have truly been grand. It helps that it was a gorgeous day when we visited, which added to overall beauty of castle and the city. The castle grounds are no longer filled with lavish gardens, but it is still a beautiful place to visit. Today, the castle is rented out for weddings and special events, so one of the reasons that we didn’t like the tour was the subliminal selling message that we heard throughout the tour. Although the castle is clearly in decay, it is still very much worth visiting if you get the chance to visit Heidelberg.

Freßgass in Frankfurt

On May 2, 2018 By Isobar ExpeditionsIn Germany3 Comments

We were fortunate when we were in Frankfurt to live just a couple of blocks from Freßgass (Fressgass), which is a pedestrian street with shops and restaurants. Freßgass literally means grazing street and we probably ate at one of the restaurants almost every day. There are also a lot of high end shops on the street as well as some typical malls with department stores. With so many places to eat and shop, it is obviously quite popular and can be very busy at times.

Regardless of the time of year, Freßgass is a great place to take a leisurely walk, window shop, and just generally people watch. All of the restaurants have outdoor seating with umbrellas or tents over top of them as well as heating lamps for the cold winter days. One of the things that we love about Europe is the willingness of people to sit outside regardless of the weather, even sitting outside on a cold and rainy day because of the heat lamps. You can find every type of food from traditional, upscale, carry-out, to street carts with bratwurst and pretzels.

If you are interested in high-end clothing stores from top designers, then you can find anything that you are looking for. We didn’t do any shopping in those types of stores, but did take advantage of the department stores as well as electronic stores while we were there. Also, twice a week, there are outdoor markets with flowers, fruit and vegetables, as well as novelty items. It is also only a couple of blocks from Old Town, so if you have had your fill of modern shops, the historic area is just minutes away. It is also the place to be during the many festivals as well as during the Christmas season to find the largest markets. In other words, you can pretty much find anything you want in this area that is in the heart of downtown Frankfurt.

Beer Braised Bratwurst with Homemade Sauerkraut

On April 18, 2018 By Isobar ExpeditionsIn Germany, Recipes4 Comments

We had several types of sausages during our time in Europe, but bratwurst was one that we had several times. Unlike here in the United States, bratwurst is not served on a bun unless you are getting it at a festival or market, but we enjoy the convenience of eating them on a bun. To try and replicate the experience of eating bratwursts in Germany, we decided to braise our bratwurst in a German pilsner and make our own sauerkraut. Just like cooking with wine, if you are going to braise your bratwurst in beer, be sure to choose one that you like and would drink on its own. Making sauerkraut was surprisingly simple, but if we do it again in the future, we would probably put it in a slow-cooker and cook it even longer than we did for this recipe. We did go to a local butcher to get a high quality bratwurst as that is an important feature of the bratwursts that we ate overseas. Due to the weather, we broiled our bratwurst, but grilling them would certainly be the best. It turned out to be quite simple and delicious.

INGREDIENTS

4 Bratwurst
2 Bottles of Beer (German Pilsner)
3/4 Large White Onion – diced
1 cup Water
1 cup Distilled White Vinegar
1 Head of Cabbage – small, cored and shredded
1/2 tsp Celery Seed
1/2 tsp Onion Powder
1 tsp Red Pepper Flakes
1 tsp Garlic Powder
1 1/4 tsp Sea Salt
Ground Pepper to taste

INSTRUCTIONS

Combine the water, vinegar, 2/3 of the diced onion (which is half of the onion diced), cabbage, 3/4 teaspoon sea salt, celery seed, onion powder, 1/2 teaspoon garlic powder, and black pepper in a large saucepan and turn the heat on high. Mix the cabbage until the seasonings are evenly distributed and bring to a boil. Cover with a lid and simmer, stirring frequently, for 30 to 45 minutes and the cabbage is tender. In a medium saucepan, combine the beer and onions and bring to a boil over medium-high heat. Add the bratwurst, red pepper flakes, 1/2 teaspoon garlic powder, 1/2 teaspoon sea salt, and pepper, be sure that the bratwurst are completely covered with liquid. Simmer the bratwurst for 10 to 15 minutes to allow them to absorb the flavor. Grill or broil the bratwurst for about 5 minutes per side and the skin is evenly browned. Serve on buns with Dijon or spicy brown mustard and sauerkraut.