Travel? Why Not! Munich

Travel

• 8 hours NYC to Munich Airport
• 2 hours London airports to Munich
• 13+ hours, London St. Pancras to Munich Central by rail via Paris (sleeper train) Not much of an option.
• 40 minutes Munich Airport to Munich on S-Bahn 1 or 8(either Central or East stations)
• 15 minutes Paddington/Heathrow via Heathrow Express
• 30 minutes Paddington/Heathrow via Heathrow Connect

Sights

• Hop-on Hop-off Munich City bus tour
• Marienplatz, lots of sights around this plaza.
• Munich Residenz, multiple museums in former Palace including the Treasury displaying jewels from former Royals. Near Marienplatz
• HofGarten, Court gardens of the Residenz
• Main Deustsches Science and Technology Museum on the Isar River
• Alpine Museum - Mountaineering museum, near the main Deutsches Museum
• Bavarian National Museum, armour, musical instruments and the history of Bavaria.
• BMW Museum, next to Olympiapark via the U3
• Nymphenburg Palace and Park
• Munich Botanical Garden, next to Nymphenburg Palace

Beer Halls/Beer Gardens

• Augustiner Keller, near Central Station
• HofBrauhaus Beerhall, near Marienplatz
• Lowenbrau, near Central Station

Good things come to those who wait

Finally, the Meyer's Lemon has buds, and lots of them. Had re-potted the plant over the winter to make sure the graft was above the soil, also trimmed some roots and not too long after I saw new growth and now buds. Hoping for a huge crop of lemons.

 

Grecian Windflower (Anemone blanda), people say you plant these and forget them, but for us they never seem to increase in population.

 

Hosta, won't bloom for quite awhile. This batch will be moved soon.

 

Lilac, hard to believe this will become the gorgeous, scented bloom we look forward to.

 

Glory of the Snow (Chionoxdoxa Luciliae)

 

We have already had crocus, hyacinths (blue and pink), daffodils and Siberian Squills blooming.

Corned Beef

In honor of St Patrick, I converted a plain old beef brisket into a something that tasted exactly like Corned Beef. I used the recipe from Michael Ruhlman's book Charcuterie, and cut the recipe in half.

• 2.8 pound beef brisket
• 2 liters water
• 1 cup kosher salt
• 1/4 cup sugar (I used raw sugar)
• 1/2 oz pink salt (6.25% sodium nitrite)
• 2 tablespoon pickling spices

Bring the water, sugar, salts and 1/2 the pickling spices to a simmer in a pot to dissolve the salts and sugar. Let cool to room temperature, chill. Place brisket and brine into a 2 gallon zippy bag and leave in the fridge for 5 days.

Cook in a slow cooker all day with water, a beer, the remaining pickling spices and some potatoes and carrots. The plan was to eat the potatoes and carrots, but they were too salty. They had sacrificed themselves for our pleasure.

Looks like Corned beef, tasted like corned beef, no one died.

 

So 2 Passes and one Fail, Corned beef, roasted Cabbage with fennel and supremely salty root veg.

 

Another Success - Paella #2, just as good as the first. This time there were 5 diners and we still had lots of leftovers.