“American artist, photographer and professional wanderer who, after 20 years of roaming, put down roots in a 100 year old Bavarian farmhouse and fell in love with the Alpine village and its residents (both 2-legged and 4-legged).”

Dandelions

Many years ago when I first came to Germany, I arrived with a suitcase full of my American ideas.  My mother, a consummate gardener, perceived the golden yellow blossom of the Dandelion flower as a mortal enemy.  “It just one is let to survive, the entire yard is ruined”.  So she spent many hours of her life, stooped in the battle of pulling those nasty deep roots.

Thankfully I was saved from this burden by my first German landlord.  At our first rental apartment I lovingly tended the garden much to the joy of my landlord until one day he found me, furiously pulling out all the Dandelions.  He ran out and asked me what I was doing and there my education began.  He instructed me on how for the bees the Dandelion might be the first pollen they collect after a long Winter in the hive.  How they use the Dandelion to feed their many animals such as parrots, rabbits and even the cows eat it.  They are extremely healing plants as well.  “So why are you throwing them out”.

So now, each May as the rolling fields of Germany bloom golden as the sun and vibrate with the rumbling tone of the bees, I smile and think of how much I have learned and how much more time I have on my hands.  Lets face it, you can’t look at a mustard yellow pasture and not smile.

To learn more about the much falsely maligned Dandelion here are a few links:

Some refreshment:
http://wellnessmama.com/4505/iced-lime-dandelion-tea/

Healing properties:
http://umm.edu/health/medical/altmed/herb/dandelion

Let them Bee:
http://www.theguardian.com/lifeandstyle/gardening-blog/2015/may/12/dandelions-pollinators-wildlife-garden

 

Laura Boston-Thek

American artist, photographer and professional wanderer who, after 20 years of roaming, put down roots in a 100 year old Bavarian farmhouse and fell in love with the Alpine village and its residents (both 2-legged and 4-legged).

 

A little Nip of Courage – Schnapserei Spitzingsee

I love Schnapps, there I’ve said it.  I am not sure if it is my Irish ancestry but my Grandmother and my mother were both known to have made various alcoholic concoctions.  Their favorite being a simple mixture of honey, lemon and whisky to fight a cold.  These magical, herbal mixtures have been handed down through time.

So on a chilly dark day while hiking on Spitzingsee my girlfriend mentioned she discovered a new locally produced Schnapserei we had to make a slight detour and try a few out.

The shop is located near the church directly in the village of Spitzingsee.  Its rather hard to miss with the life size plastic cow reproduction out front.  Insidetypically historic Bavarian interior, you might almost miss the shop owner behind the counter through all the copious beautifully hand decorated bottles.

A former restauranteur, he now plays with his hobby of Schnapps and liquor manufacturing.   The shop offers you such creative combinations like Lemon-Pepper, Chili-honey and Bauernbrot Schnapps.  I personally am going back for a bottle of his homemade Gin.  Which he makes very traditionally with Juniper berries and “none of those fancy boutique things.”  This is really Gin made as it should be.

So, next time you up on Spitzingsee and are looking for just the right nip of courage to help you get to the Rotwand Gipfel.  Stop by and tuck a bottle or two in your backpack.  One for encouragement and the other for recovery.

Laura Boston-Thek

American artist, photographer and professional wanderer who, after 20 years of roaming, put down roots in a 100 year old Bavarian farmhouse and fell in love with the Alpine village and its residents (both 2-legged and 4-legged).

 

 

Schliersee Neuhaus Blacksmith

 

The Hammerschmiede in Neuhaus is located next to the Brunnhof cafe and is an easy walking distance from the Joseftal Waterfall and is a great excuse to visit all three locations.   There is a long history dating back to 1720 for this working blacksmith shop and the present “Smithy” Josef Geisler, has been making hand forged tools there since 1952.   I simply adore visiting him and sharing his incredible hand crafted tools with all my guests but mostly I love just spending time with Herr Geisler. If you see shovels and rakes leaning against the wall outside his door and through his windows the fires glowing, more than likely he is working inside. Just give the door a tap, he might here you over the hammering but you will always be greeted with a big smile. Its the perfect stop for all the men in your group. In his small showroom you can find cow bells, hammers, axes and even that perfect pan for your next Paella party. My latest group brought home a beautifully forged long axe…not assembled of course but what an heirloom that will be back home in Minnesota.

Historische Hammerschmiede
Josef Geisler
Schliersee/Neuhaus im Josefsthal
Aurachstraße 2
08026/71004

Laura Boston-Thek

American artist, photographer and professional wanderer who, after 20 years of roaming, put down roots in a 100 year old Bavarian farmhouse and fell in love with the Alpine village and its residents (both 2-legged and 4-legged).

Schliersee Spring Pesto

While the final snow melts each Spring, the bright green, very fragrant leaves of the wild garlic plants.  Bärlauch as it is called in German carpet the forest floors in the Schliersee.  The clean color for me is the perfect crisp springtime color but don’t forget the flavor.  Can you believe with a little bit of knowledge you too can enjoy this amazing ingredient all for free.  Foraging for “free range” fruits, nuts, herbs and spices is a great pleasure of mine.

One of my favorite and easiest things to make with the bärlauch leaves is a classic pesto.  In most cases you could just use a basil pesto recipe with great results.  It is incredible to freeze and enjoy as a treat in the deepest darkest times in Winter….just spread it on some crusty bread and voila…Springtime.I have had great success using it to rub on a chicken before roasting or toss some potatoes with a few heaping spoonfuls of pesto and roast until crisp.  Imagine this addition to your Easter buffet.

One bit of warning before you go out exploring to discover your own patch of wild garlic, please familiarize yourself with the details of the leaves and the plants.  Lily of the Valley is quite the imposter of Wild garlic and can be a dangerous mistake so please take a moment and read this article explaining the differences of each.

http://paulkirtley.co.uk/2012/lily-of-the-valley-convallaria-majalis-ramsons-allium-ursinum/

 

Here is also a great simple Bärlauch (wild Garlic)  Pesto recipe:

ingredients:

1 bunch of ramps (about 10 stalks)

1/2 cup toasted walnuts

1/2 cup grated Parmesan

1/3 to 1/2 cup olive oil (I used about 1/2 cup)

Salt & pepper

Squirt of lemon

Directions:

Wash the ramps and cut the hairy ends off the bulbs. Roughly chop the leaves and remainder of the bulbs. Also roughly chop the walnuts, then place both the ramps and walnuts in a food processor. Pour in the cheese and start processing, slowly pouring in olive oil until you’ve reached a consistency you like. Taste for salt and pepper, and squirt in some lemon juice to taste.

I put my pesto in jars and coat with a layer of very good olive oil and keep them in the freezer to enjoy all year long.  They make wonderful gifts as well.

 

Laura Boston-Thek

American artist, photographer and professional wanderer who, after 20 years of roaming, put down roots in a 100 year old Bavarian farmhouse and fell in love with the Alpine village and its residents (both 2-legged and 4-legged).

Schliersee Dogwalks

Whenever I travel anywhere, the first thing I do is explore a few great routes for my dog and I to walk daily.  Since moving here to Schliersee I have to admit many days that is a tough decision. Which amazing walk to explore.  Many days I let my dog choose.  After all he is a Terrier and has his own opinions on where we should wander.

In late Winter when most of the valley floor has lost its snow and my snow loving dog and I are feeling a bit depressed to see it all melt, we have a secret path that normally reaps rewards.  Our favorite walks originate in the Neuhaus part of Schliersee.  This is a great one if you arrive by train to the Schliersee area.  From the station you follow the signs for Bockerlbahnweg, it will have a small train engine symbol.  Behind the Pfannilift in Neuhaus is where you begin to enter the forest and normally the snow will begin there.

http://www.schliersee.de/wandern-berge/genusswanderungen/bockerlbahnweg.html

Another of my dog’s favorite walks which is great for all ages and fitness levels is the Filzenweg.  This is a beautifully shaded walk which follows along side beautiful crystal green streams and affords you views of mountains and wraps around an alpine moor.  My dog loves to be able to hop in and out of the stream at will to cool off and quench his thirst. This walk can be short or long depending upon how far you or your four legged companion wishes to travel.  If you are looking for a longer walk, you can do just the one loop or you can cross over Spitzingstrasse and add the Kleine Moorwanderweg.

A great place to park for the Moor walk and the Filzenweg is just off Spitzingseestrasse and Auerachstrasse.  Dog toilet bags are provided near the tennis club along the path but please consider always carrying your own supply.

https://www.google.de/maps/place/Filzenweg,+83727+Schliersee/@47.6999171,11.8867726,17z/data=!3m1!4b1!4m2!3m1!1s0x479d89ff0b6e3765:0xedbff527293f68e

 

Laura Boston-Thek

American artist, photographer and professional wanderer who, after 20 years of roaming, put down roots in a 100 year old Bavarian farmhouse and fell in love with the Alpine village and its residents (both 2-legged and 4-legged).