A gazillion years ago we went to Munich, Germany. Or maybe it was 2003. Same thing.
I have German heritage, so German food satisfies some deep, wonderful, hearty need in me. Or it could just be that I really enjoy pork and beer. Either way, when I travel to Germany I savour my meals.
Munich excelled on the food front. We would start our day in the market where we would eat weisswurst: chubby, white sausages that you slice open lengthwise and eat without the skin.
Locals say that weisswurst should never hear the church bells at noon. It’s a lovely way to say that these sausages are prepared daily without preservatives, so eat them in the morning and don’t dilly dally.
Add in a soft pretzel and a beer that you need to lift with two hands, and you’ve got yourself a breakfast of champions!
One day for lunch we found an old, dark tavern across the river where there were wolfhounds lying under the tables (you can’t even make this stuff up).
I spotted “Pork Knuckle” on the menu and my mind was made up. Who knew pigs had knuckles? Who cares? I ended up with a huge platter of sauerkraut in front of me, and placed on top was a succulent, slow-roasted ham hock.
Those wolfhounds might have thought that I was in over my head, but they were mistaken.
Right in the centre of the city is Munich Residenz – a royal palace that shames all other palaces with its opulence and extravagance. It is an incredible peek into bygone European royalty. We toured the rooms there and gaped at the floor-to-ceiling riches.
Remember when you thought having that spotted throw cushion next to the plaid blanket on your couch was too much? Take comfort in the Residenz design manual which states (roughly translated), “A room can never have enough patterns, or gold, or cherubs painted on the ceilings.”
I loved it in all its unapologetic glory. It was saying, “You go ahead and search for DIY decor tips on Pinterest, darling. This is how it is really done.”
“Of one thing there is no doubt: if Paris makes demands of the heart, then Munich makes demands of the stomach.”