Day 11 – What To Do?

I see the moment coming when I have little more to say about what will become routine here in Frankfurt. I’m yet to visit the west side of the city or test how far I can walk along the Main River before I’ll want to catch a train back, so there are options. There are also pending dates with family and friends on the calendar and visits to cities well outside of Frankfurt, but I need to get a few nights of proper sleep so I can wake up at 5:00 a.m. or so in order to get an early start. Then there’s the weather to contend with because if there’s a downpour, there is nowhere to dip into other than underground train stations, but those are not always nearby.

Regarding the weather, this is the one obstacle I’m not really prepared to contend with. Sure, I have my rain jacket and an umbrella, but if I decide to stay in, I have very little to entertain me. I do not have unlimited bandwidth, nor do I even have a kitchen. The forecast shows rain and thunderstorms for the next five days, and I’m paying attention to travel restrictions within the EU. As of early June, a visit to France may not be in the cards. Speaking of weather, places to go, and things to do, I need to get out before the rain starts again.

Finding bakeries are offering tables outside again so that we can sit down and enjoy breakfast is a welcome relief. The tables and chairs had been stacked and locked with cables running through them, letting people know that they were not welcome to sit there, and so that’s just what I’m doing this morning. Not having to grab something to go and eating it underway is far more civilized in addition to allowing me to spend another small part of the day not trapped inside an apartment.

This brings me to the question I hear a lot, “Why isn’t Caroline with you?” This is not a vacation, and as much as I was hoping prior to leaving the United States that I could carve out some of that, it just isn’t possible yet. Vacations are times when we move away from routines to assume temporary new ones while we are out traveling. The key, though, is that we are allowed a broad amount of spontaneity, spontaneity that is difficult to come by during a pandemic, as enforced in Germany at least. Some of the inconveniences look awkward to me, such as waiting in line to enter a department or electronics store or maybe even having to make an appointment first. I hope I don’t need an article of clothing or a USB cable while I’m here.

In the last few days, museums started opening for those willing to make a reservation first, and while this is possible due to falling infection numbers, they are going up in Frankfurt again, which could bring new restrictions. How does one vacation under these conditions? So, Caroline is at home, and it is looking less and less likely that maybe I could bring her over before the end of June. When Europe opens for travel, it will be for the people of Europe first, and those travelers will have to provide proof of their vaccination or having had COVID. America is nowhere close to offering our citizens certification of proof. This means that while Europe may want U.S. tourists to return, they will have to resolve the issue of our belligerence regarding the issuing of certification that meets any security requirements against forgery. On the other hand, my CDC card has been accepted everywhere without much friction at all.

There’s nothing like the arrogance of youth and the angst that comes with it to blind a person to the importance of being present in their space and not just their head. I lived in Frankfurt and the surrounding area for ten years and somehow, I missed that the former wall that surrounded the city here had mostly been turned into parks and green areas. Back then, I could have been reading in a cave and been as happy and aware of what was around me as a hermit who spent his life under a bridge.

Now, here I am in the later stages of life, and I kick myself for not being more aware of my surroundings, but maybe I’m fooling myself, and the necessary awareness was there while the mind needed more attention due to neglect suffered early on, inflicted by those who didn’t themselves possess the intelligence to know how to guide a child. Flowers, in this regard, are lucky; they pass on genetics, pollinating insects are naturally drawn to their vibrance, and the human eye takes delight. We, on the other hand, are difficult and messy; we are certainly not flowers in any sense of the idea.

No matter what we build, will people ever construct a building that can cast shadows as beautiful as this display in the park as the sun spills through the leaves? I do admit that stained glass can have an equally appealing nature, but that’s the exception until I find something else to contradict me.

I’ve been walking through Bethmann Park, part of which is a Chinese Garden,  and I already might have to change my mind about human construction, as light traveling through a pagoda does hold a lot of intrigue.

It was just a few days ago that Caroline was serenading me with a ukulele and her sweet voice from so many thousands of miles away with her own rendition of “You Are My Sunshine, My Only Sunshine.” Seeing this put a smile on my face as it felt nicely serendipitous.

Masks, baseball caps, hijabs, branded clothing, makeup, hairstyles, types of clothing, and preferred methods of travel are all masks for the masses. The only difference is which cultural hegemon is dictating what will be stylistically acceptable. Here in Europe, there’s no small uproar regarding Islamic headdresses for women. Some in the West look at it as oppression of women’s free will, and yet when a major bank or corporation dictates that their workers conform to particular styles of uniform, be it shirt and tie or a smock, we’ve deluded ourselves into believing that this is still freedom. Cultural style is fluid; if it weren’t the average peasant would own a single pair of clothes, only the wealthy would be the only ones allowed to wear purple, and strict rules would govern how much hair is to be seen. When we pander to the angry who don’t like what they see, we empower them to ask for more intolerance.

It’s now two minutes past the time that severe thunderstorms were supposed to arrive. I’ll blame their delay on the train service because Deutsche Bahn is probably behind everything that’s broken here in Germany. What’s not broken though, at least from my view, are the plentiful green areas. There’s a serious need for housing in Frankfurt, and yet the green areas have not been sold off to build another billion Euros worth of highrise apartments and shopping. There are areas such as Gallusviertel that have been dramatically renovated due to reclaimed land previously used by the freight train system, and while I’ve not been over there to explore it, I’d wager that quiet green spaces have been included in order to improve the quality of life.

This is in comparison to where I live in Phoenix, Arizona. In the desert, our money-grubbing money lords only see green when it is available in the form of cash. Every bit of desert that can be covered with profit is used. If you want nature, you have your car to jump into and go find it somewhere else. Our neighborhoods are dead zones not meant to be livable unless you consider staying in your backyard and not being able to walk anywhere else, living. Tourism is not happening right now in Germany, and yet the streets are full of people walking around at 11:00 in the morning, seemingly just meandering. There’s time to stop and look at fountains, smell the flowers, or have a beer at a nearby park bench.

My eye is on the sky, looking for the approach of dark clouds so I can make my way over to the Historical Museum of Frankfurt, but I think my stomach is starting to hint at having an early lunch. Meanwhile, my brain is asking, what’s wrong with sitting right here next to the fountain at Bockenheimer Anlage? I’ll tell you what’s wrong: I’m still an American and haven’t deconditioned myself yet to accept that I can just sit here doing next to nothing. I say next to nothing because here I am with my laptop in said lap, and I’m writing, though, at the same time, I’ve been watching a family of swans traverse the pond while nearby birds sing to me. I think my stomach will win this one.

Even at midnight, I don’t believe I’ve ever seen the Alte Oper (Old Opera) with so few people here. If you look at many of the photos I’ve already shot on this journey through the pandemic in Germany, you might notice how deserted everything feels.

This is the Paulskirche (St. Paul’s Church). It played host to the 1848 legislative body, which was the first time in German history that government leaders were freely elected.

I have a bad feeling about my choice for lunch here at Haus Wertheym at Romer, but I’m just around the corner from Jutta’s, and so if rain arrives during my meal, I’ll have but a short walk to get out of the potential downpour. I’m having five different sausages on sauerkraut with Bratkartoffeln. I’m also next to the Historical Museum which is open until 6:00, so maybe I’ll make it in there today. Eating out three times a day is becoming tiresome.

Lunch was quite okay while the humidity was becoming oppressive. I’m overhearing conservations about how restaurants will open their dining rooms to those with vaccines or current COVID tests and that outside seating will be open to all this coming Monday. Yet another iteration of normal is on its way.

Another day, another photo of Jutta. That’s the face of someone happy to have just been the recipient of hugs.

The rain started falling, and those earlier forecasts of severe thunderstorms had me on guard, so now was the time to visit the Historical Museum of Frankfurt.

Caroline saw this as I populated this post with photos; she made a few guesses but was wrong about its exact purpose, though she knew what its relative purpose was. So, to correct her, it is not a butthole dilator. But that’s close: it was used for helping a pregnant woman dilate the birth canal while in labor. To be honest, I don’t know why these aren’t sold at sex shops for hanky panky.

The father of a young Wolfgang Amadeus Mozart effectively scratched into the window where he and his children were staying in Frankfurt, “Mozart slept here.” If you think this is hard to see, you should have tried finding it among the eight panes of glass that make up the window that was saved. Leopold Mozart carved this using a diamond ring back on 12 August 1763.

There’s no denying among the intelligent that a holocaust happened here in Germany and the surrounding countries that the Nazis occupied. The attempted mass extinction of Jews was the primary aggression, but many, many others were being swept up for the cause of slavery and the “cleansing” of society. A dark chapter for sure, but one I’m happy to see Germany putting on display to acknowledge the savagery.

The Allied bombing of Frankfurt destroyed much of the city; the ensuing fires destroyed even more. One family donated to the Historical Museum a lump of glass that was once their dishes which melted in their cupboard during one such firestorm. Strangely enough, a teacup and sugar bowl remained intact, though locked in what remains of their dishes.

Zyklon B, the notorious “Gift” gas used to kill 100’s of thousands if not millions. “Gift” in German is poison, so there’s no cheeky nonsense from me regarding what this was. It was death in a can, and it came from right here in Frankfurt. The name of the company that made this product was Degesch, part of the industrial conglomerate known as I.G. Farben.

This soldier is celebrating Victory in Europe Day on the 8th of May 1945 in front of the I.G. Farben headquarters building. At the end of the war, it became the Command Headquarters of U.S. Forces Europe for the duration of the occupation

This guy stood outside some building on Kaiserstrasse, and if it weren’t for all the time I spent in the redlight district of Frankfurt in front of the Hauptbahnhof, I may have never seen him

I’ll likely be heading back to the Historical Museum of Frankfurt as there’s much to see, and a few hours wasn’t enough to truly see the 2nd and 3rd floor of the new part of the museum, and consequently, I didn’t get to visit the older side of the museum.

The stack of books in the back of the photo represents the German National Library, and the five books standing up is the old I.G. Farben building, now a branch of Goethe University.

I wasn’t a graffiti artist before I left Germany in 1995, but today, I leave my mark on Frankfurt.

Is this the sign that the dreaded severe storm of the century is approaching?

This photo is only here because it represents a distant part of our past from a club we used to visit called the Batschkapp. In front of that club was a smaller bar and music venue. Elfer Club is now located in Sachsenhausen and even if it were open, there’s no chance we’ll ever see a need to visit, but isn’t that the nature of memories that are better left behind us?

In my ongoing journey into Grüne Sosse and Handkäse mit Musik, Caroline directed me down a series of small streets to some places popular with the apple wine crowd, which automatically suggests traditional Frankfurt food. The first place I came to was Frau Rauscher and they made space for me. Five German lads sitting near the entry acted as the welcoming committee and spent about 15 minutes talking with me. While they played their dice game we talked about what brought me here and life during the pandemic.

This is the spitting Frau Rauscher, which Caroline should tell you more about as she asked that I be sure and snap a photo of her, so here’s her contribution: “Rauscher” is the name for apple cider as it is in the process of fermenting into apple wine. Frau Rauscher refers to a legendary drunk female who was known for stealing punters’ drinks and, when challenged, would spit the drink back into people’s faces instead of returning the glass. A popular ballad in the local dialect describes how one day, she was seen with a big bump on her head, and police were called to figure out whether she had knocked her head while drunk or whether her husband had hit her. The fountain was erected in 1961.

I could have a dozen photos of Frankfurt’s skyline before I leave Germany, and I don’t think I’d ever grow tired of enjoying it.

This monument to Caroline and I has been here for a number of years, but who wants to brag that they’ve had a monument built for them in their lifetimes? Yeah, Frankfurt loves us, and we love Frankfurt.

Porky Excellence

Wagyu Bavette and Mangalitsa Secreto

When I was a kid, I read magazines such as National Lampoon, Mad, Hot Rod, Omni, and Popular Mechanics. On the back of some of them, I’d find ads for mail-order companies from which I could order product catalogs for things I dreamed of one day being fortunate enough to buy. When I became a teenager, I graduated to reading Force Mental, UnSound, Fangoria, and began exploring alternative music and how to make horror films. As a young adult, I brought in Film Threat and an old favorite called the JLF Catalog that dealt with “Poisonous Non-Consumables.” I’m sharing this reminiscing about the old days when there was a delta between the initial discovery of something and the arrival of catalogs or other materials, educating me about the new-to-me subject matter. Another delta occurred after I put in my order while I sometimes waited weeks before I’d take delivery of that special something.

UPS Map Arizona

That age is over, as we are now in the era of instant gratification, where everything is accessible right away, which brings me to the reason for this blog post today. I’m at a coffee shop watching a map that shows me where my UPS driver is with a 32-pound box filled with dry ice and frozen Mangalitsa pork I ordered on Friday. This isn’t the first time I’ve had fresh food shipped in from other places; I’ve had pizza from Buffalo, New York, sent to us, frozen walleye and perch from northern Canada, and Wagyu beef from Idaho. Ordering perishables from companies I only discovered minutes before offering them a credit card number, sometimes receiving shipping confirmation on the same day I placed my order, is such a magnitude of amazing that I have to slow down and recognize it is part of my reality. Of course, if you were born after 1995, this is your normal, which I suppose puts me in a similar situation to those people who would fondly recollect the days before the cars, planes, TV, and smartphones.

Today’s cache is a type of pig that is otherwise not available in the state of Arizona. While there was a local farmer we were able to buy Mangalitsa from, their land has been sold to developers who are building homes, so that is that. But isn’t a pig just a pig? Nope. Mangalitsa is a serious breed apart from other pigs, with red meat instead of pink and a type of fat that claims to be as healthy as olive oil. When I come to think about the time from my early life to now, I suppose the biggest change is how compressed the entire process is. Then again, this level of indulgence where I can buy fresh products in an environment in which shipping is so efficient and relatively inexpensive was never available before, except maybe for the ridiculously super-wealthy who could privately fly goods in.

11 Years, 4 Months, 1 Week, 6 Days

Empty Bottle

Four-thousand one-hundred fifty-three days or 11 years, 4 months, 1 week, and 6 days ago, I split and chopped up a bunch of vanilla beans and divided them between two bottles of organic vodka in order to make my own vanilla extract. Today, I used the last drops of that 11-year-old vanilla. Knowing this day was approaching, I went looking for the same bottles of Vodka 360, bought two, ordered a lot of beans, and set them to do their extraction thing back in late June 2020. When I open the first bottle it will have been aging for 8 months while the second bottle shouldn’t be opened for about 5 more years. Should you wonder what calls for such perfect vanilla, its beautiful fragrance is wafting through our place right now along with the sweet scent of eucalyptus honey and coconut oil. I’m making another batch of sprouted and dehydrated granola. Life’s little luxuries.

Steak Season

Cattle Exchange burlap bag from Canadian, Texas

Fresh from Canadian, Texas, this burlap bag containing over 10 pounds (4.5kg) of ribeye steaks just arrived at our front door. Steak season is a short one only running from October 15th through December 31st. Our first order of six steaks arrived back in October and I grilled our first 21-ounce (0.6kg) slab of cow b during our road trip up to Oregon in November. Since then, two more steaks have joined their brethren in the afterlife. It must have been their ghosts talking to me because at the last minute on the 31st of December, while most people were considering what level of inebriation they’d attempt to forget 2020 with, I sprung into action, deftly pulling the trigger on my big steak purchase. Now our freezer glows brightly with the treasures of beef that are typically only enjoyed at the Cattle Exchange up in the Texas Panhandle.

So are these steaks really worth the expense? That’s hard to say as I’m inclined to romanticize things and these particular steaks are associated with one of the most spectacular 4th of July celebrations Caroline and I have ever enjoyed. Back in 2006, we booked ourselves into the Arrington Ranch BnB that was featured in the movie Castaway; dinner was had at the Cattle Exchange. This wasn’t my first time there; the year before, traveling cross country with my mother, she and I happened to stop in while passing through Canadian, Texas. Seeing a brochure about town, I decided after my amazing meal that Caroline and I would return, and that’s just what we did. It’s kind of sad to think we’ve not been back in the intervening 15 years, but at least we can order steaks from them for 10 weeks at the end of the year.

Tragically, I won’t be having a steak tonight as I’m in the middle of a 5-day fast. Come Tuesday though, I’m fantasizing about some chanterelles served up with a flame-broiled steak. By the way, I’m well aware of just how indulgently fortunate I am. Not a bite of one of these steaks is eaten without some profound gratitude that luxuries like these are able to be had. Rest assured, I feel the exact same way about the nearly dozen different dried Korean plants we’ve had delivered recently that will be accompanying our upcoming bibimbap.

Burmese Curry Paste

Burmese Curry Paste

How many times have I heard, “Yeah, I don’t really like curry.” It’s inevitable that my response to that is, “Oh, which one? Or do you mean all of them?” At its base, curry means ‘sauce’ but in its breadth, it incorporates traditions from at least 20 countries, each having its own variation that is often nothing like a neighboring version. For example, when we look at the four main types of Thai curry we’ll see Red, Green, Yellow, and Massaman and each has its own flavor profile. Red curry starts with red chilies while green emphasizes basil, green eggplant, and kaffir lime leaves. Yellow curry is all about turmeric, lemongrass, and galangal while Massaman starts with a Persian influence bringing palm sugar, star anise, cloves, cinnamon, and peanuts into the recipe.

The American idea of curry likely comes from a spice mix in grocery stores called “curry” and focused on turmeric (found in mustard), cumin, and coriander (common in Mexican food), ground ginger, along with black pepper. I’d venture to say that most who decry the savory dishes made with a variation of these ingredients are actually voicing their intolerance for the particular aromas of the dishes that they are unfamiliar with, and that has more to do with their xenophobia that is still rife in our society. So, from just having eaten a lunch of chicken and green bean Tikka Masala curry and hoping to cook a Rendang (Indonesian beef curry) later today, I’m here to share how to make a Burmese curry base.

Burmese Curry Paste

This recipe is turning out to be difficult for me to convey as my 10-year-old notes were only 25 words long. Faced with walking away forever from Little Rangoon’s pork belly curry and jackfruit curry, this was one of the first things I made, even before they closed up shop. It’s incredibly easy to make and freezes well, which is good because while its preparation is simple enough, it takes a lot of simmering before it’s done. There are no out-of-this-world aromas that arise from a wicked blend of spices, it doesn’t even really look all that appealing, but when Burmese curry wraps up its ingredients you are presented with an incredible dish with crazy amounts of umami that will turn any dish into comfort food.

Burmese Curry Paste

As you can see above this all starts with onions, lots of onion, red onions to be specific. You’ll need a deep pan to cook this curry base because when you start the onions still have a lot of volume but are going to cook down, way down.

Ingredients:

  • 10 pounds of red onions
  • 1 bunch of cilantro (maybe 2 for your liking)
  • 1 cup of paprika
  • 12 bay leaves
  • 1 cup of oil such as peanut, canola, or avocado

Preparation:

Chop onions into large slices, this will be blended later so uniformity is irrelevant. Chop the cilantro and keep in mind that a fine chop here is not required.

Heat oil over medium heat and add onions and cilantro at any time. Stir in paprika and allow this mass of onions to cook. Along the way, you may have to add more oil and with no hard rules as to how much there should be, I wouldn’t worry about ruining your curry base with too much or too little. The same goes for the amount of cilantro and paprika you prepare this with.

Once the onions have cooked for about an hour and are looking similar to the middle photo, remove them batch by batch to your blender and puree the onions and cilantro.

When you are finished blending them, return them to the cooking pan adding the bay leaves, and simmering this mixture on medium-low heat for another hour. Place it in jars and freeze what you won’t use in the next month. As I write this it reads strangely that I keep this in the fridge for about a month, but it’s worked for us for the past 10 years, so your mileage might vary.

That’s it but we’re not done here yet as I had a tip written in the margin that is important to fish dishes you might make with this curry base. Double roast your paste by cutting a stalk of lemongrass into 3″ pieces and crushing them with a mallet. Finely chop a thumb-size piece of ginger and add it and the lemongrass to a frying pan with hot oil in it. Fry this for about 30 seconds, add curry base and 1 Tbsp of paprika, cook over low heat until the flavors are merged. It was also noted that you could add garlic, cilantro, and a bay leaf if you desired.

Up next, recipes for Burmese Jackfruit Curry and Burmese Pork Belly Curry. You’ve been warned.

Burmese Malay Noodles

Burmese Malay Noodles

No food challenge here; this is pure comfort. Malay noodles are a savory dish I’ve neglected for years but recently bought the noodles for it, so Caroline and I could get reacquainted. The same goes for Dan Dan Noodles which I’ll be posting about shortly. The key ingredient to making a satisfying version of Malay noodles is to start with the correct rice noodles. The sliced version on the left is almost 1-inch wide while the sheet of noodles on the right can be used but must be sliced first. To slice the sheet it is best to leave them in the plastic wrapper and press firmly with a knife through the plastic to cut 1-inch wide strips.

Burmese Malay Noodles

Before you attempt to peel apart the noodles you must microwave them first, otherwise, they will break. Leave the noodles in the bag and microwave for 1 – 2 minutes depending on your particular oven. Once the noodles are hot and they do get pretty hot to the touch, pull them apart so you have a bowl of noodles that look like this.

Burmese Malay Noodles

Ingredients:

  • 2 – 3 Tbsp oil of your choice, such as peanut, canola, or avocado
  • 1/4 C. Chopped onion
  • 2 – 3 ounces of sliced chicken
  • Chicken stock powder – you could use MSG instead if you were so inclined
  • 3 – 4 Shrimps
  • 1 Egg
  • Rice noodles
  • 1/2 Tsp Sugar
  • 1/4 Tsp Salt
  • Sweet soy sauce or Kecap Manis
  • Beansprouts
  • Sliced green onion
  • Sesame oil

Preparation:

Add oil to hot wok. Stir in onion, sliced chicken, and a 1/2 teaspoon of chicken stock powder in a very hot wok at the highest temperature you can set. Cook until the onion starts to become transparent and the chicken has lost all pinkness. Now add the shrimp and a scrambled egg, stir fry until egg is cooked and well distributed. Add the warmed noodles, sugar, and salt. You may need another small dash of chicken stock powder, use your judgment. Drizzle about a teaspoon of sweet soy sauce over the noodles, continuing to stir the noodles for about 30 seconds. Add a small handful of bean sprouts and a pinch of green onions, you are now 30 seconds away from this dish being finished. Top it off with a small splash of sesame oil and serve it up. Don’t forget that sesame oil is very pungent and a little goes a long way.