Total ticketing tourist tricksters

Okay, my Austrian girlfriend had put this tick into my ear: you ought to go to Bregenz and see the See. No, sorry, see the lake-theater (German: Seebühne) built right into the water. How cool can you get! Very!!

Yes, I can very much recommend it if you like Austria (CHECK, our backyard, unless our politicians come up with stupid ideas),


if you like operas (CHECK, especially if hubby is more into the mainstream operatic ones featuring real songs he can sing) (can he sing?),

if you don’t mind being cramped up for about 2 1/2 hours on the hard plastic seat (CHECK, don’t forget fat cushions and yoga class beforehand) (forget about breaks or walking or standing up in between),

if you had a yummy dinner (CHECK CHECK at La Scarpetta in Dornbirn and the Kleines Gasthaus am See, bliss, except fot the three screechers & wailers whose parents couldn’t care less about their offspring’s wails),

So, if you don’t mind all the above- mentioned things, then a weekend trip from Munich to Bregenz (about 2 1/2 hours cramped in a car) and lots of extra cash is just the thing!

Our Travel Agency took out a chuck by charging our credit card the minute we booked with them.- that is a NO-NO. Normally, your card gets charged for 20%  immediately as a kind of promise and the rest about a week or two ahead of the event. Our agency  pretended now to know about this etiquette, but I had a long talk with them. After all, there such things as a Terminüberweisung and the bank will make sure the money is transferred right on time.

The hotel chosen in Dornbirn was the right size and category and not too far off from the Seebühne, about 20 km along the B 190, but had definitely seen better days and did NOT have AC. Nor did it have appeal. However, it boasts a very good breakfast, albeit missing the more expensive choices, but I don’t breakfast that much anyway, and the employees are nice and offer cushions and shuttle bus and those things you didn’t know you’d need.

Our escapism took us first to the interesting Rolls-Royce museum in Gütle (8,-€ adult), then the Seilbahn/ incline up the Karren of Gütle (Oh yes, the view iS WORTH it! free overlook in plastic over the precipice) and a great lunch of Lumpensalat (a sausage – cheese – red-onion- vinegar – oil dressing kind) with good beer and even better Almdudler (what? you don’t know the famous lemonade with herbs?).

The hot afternoon was spent in the Waldbad / Gütleright next to the river or creek without much water in this drought, but interestingly full of big and small smooth rocks and pebbles. The Waldbad offers many treats for families, well run.



“Carmen” by Bizet is most certainly in all the operatic books and Wiki. The scoop was the fantastic Bühnenbild/ backdrop done by a lady from London with two gigantic hands tossing the cards of fate. At times, the cards will be lowered at ground level to go partially underwater, so the crowd gets emphatic with skirt tossing and head banging and running and splashing each other, which is just the build-up of suspense to Carmen’s tragic end (how did the singer manage that death scene???) – no, I’m not cheating, you go there yourself, please!





Beat you to it fellas, it’s BBQ season!

Hot fellas, HOT! That’s the way to do it, uh-huh. “Mütter können  nicht ständig die Welt retten, sie müssen auch noch kochen.” – “Mothers cannot constantly save the world, they have to cook as well”. Or, as I once read in a diner’s in the Mojave desert: “What took me two hours to cook, should take you at least ten minutes to eat”.

Which is why it is sooo much fun getting the guys to do the cooking instead! What male can resist the glow of hot coals and firewood? The pleasure of popping sounds when the ignition fluids start burning? The joy of wearing a long apron round that pot belly proclaiming Himself  the King of Kooks? ah, cooks, ahem.


Meanwhile the helping housewife will have marinated the steaks in pineapple juice, pepper corns and sunflower oil over night.

She will also have fixed up some tasty SIDE dishes (and not overwhelming Himself’s sense of Heroism, such as

noodle salad (4 p.)

300 g pasta (I like Pfiffli the best) cooked al dente, about 10″, cooled

1/2 cucumber, peeled and diced

1/2 each yellow and red bell peppers, sliced and diced

1 onion or spring onions, chopped

4 pickles with curcuma, chopped

some spoonfuls of fresh/ frozen corn

(1/2 a round of Lyoner (or mortadella) chopped; only if not so much meat available)

some spoonfuls of mayonnaise  ( > Mahón, capital of Menorca)

1 cup of yoghurt, plain

salt, pepper, curcuma, pickle marinade to taste

Blend all ingredients and toss well, cool before serving. You can leave out the Lyoner if you’re having steaks and other meats.

Another delight is the salad Caprese: Tomatoes and Mozzarella with olive oil and lemon and fresh basilic leaves.

Do not forget the 5 l Barrel of beer, the crusty breads and Brezel, the ketchups and sauces and mustards (ah, that mustard joke!), the Smores for the kids and Big Kids after the BBQ is over, the fresh fruit salad and of course some homemade cake.


Mustard in French:  moutarde de Dijon:

Two men happen to meet after having been in Africa for many years and agree to go to a restaurant together. As neither has been in France for a very long time, they begin to notice other people asking for a yellow paste which is spread thinly on the steak-frites. Since he is now well-off, the man on the left asks for a pot of this “moutarde”, dips in his spoon and puts a spoonful into his mouth.

His eyes begin to water, but he swallows the whole spoonful heroically. The second man asks, “Why are you crying all of a sudden?” The first replies, “Oh, it is nothing. I just happened to think of my poor father who was almost eaten by African cannibals.”

The other, encouraged, also dips his spoon into the moutarde pot and attempts to swallow. He, too, suddenly has teary eyes. Asks the first man, “Why are you crying now? Is the moutarde too spicy?”

Says the second, “Ah no, I was thinking of your father, you know, and wishing he had been eaten by those African cannibals!”



BFF – fresh fruit and cake

BFF – fresh fruit and cake

BFF –  Best Friends Forever! Fresh fruit of the season combined with a simple cake recipe that goes a long way, because adaptable to your needs. If you have guests, you can just up the recipe to 250 g each or downsize to 150 g each ingredient. 

Preheat your oven to 200° (360° F)

You need:

200 g butter / margarine (1 cup = 250 g)

200 g sugar, white refined or cane sugar

2 – 3 eggs

Schnapps or vanilla or butternut aroma (a dash)

200 g flour

2 tsps. baking powder / soda

about 2 cups / 500 g fresh fruit: apples, rhubarb,  red currants, plums (or mix!)

nuts for topping if you like

lots of cinnamon on top of the apples or quinces or plums or pears

a bit of extra sugar for sour berries

20180722_apple cake.jpg

Whip the butter and sugar till creamy, add in eggs one by one and beat till frothy. Add in the flavoring / aroma and beat some more, till the sugar is dissolved.

Put in the flour with the baking soda and stir in carefully. Add nuts and / or raisins if desired.

Spoon the batter into a cake form (mine is 26 cm) lined with baking paper at the bottom. Spread evenly. Top on the fruit and press into the batter delicately.  The fruit will sink in while baking. Bake approx. 35 min. on the 2nd bottom-most rack or until a toothpick inserted will come out clean again.

The above photo shows my currants while ripening from green to a brilliant red as of end of July, as well as plums, pears, and gooseberries. Yes, I am busy. But then again, straight from Mother Nature’s abundance into my mouth, yumyum! Enjoy!