C's Final Notes from Alsace

There certainly is no shortage of cows here to supply wonderful milk for cheese and cream.  Munster is the most noted Alsacian cheese and it has nothing to do with the munster we get at home--creamy and a bit stinky with a soft redish rind.  It often has cumin seeds in the cheese or they serve it with cumin seeds sprinkled on the plate.  One night we even had it with a bit of maple syrup (from Quebec).   This is the season for white asperagus.  It is on every menu often paired with deux jambons and deux sauces.  I must say I prefer Maine asperagus from Five Islands Farm. And, pork is king.  We are not eating the Provencale heart healthy diet.

 Note to Susan who will probably never look at this blog.  Filling your tank with petrol would take your breath away.  Our first tank of gas cost 70E or about $95--or about 1.18E per liter.  Ouch!  Also your wood pile is miniscule compared to the wood put away in Bavaria for winter.   They are all so neat--all pieces the same size and stacked in a precise straight line.  This is one of the sloppier piles we saw.

Now we are off over some snowy passes to Burgandy.   I will prefer this wine.  The reisling is very interesting and better than most reislings we have at home,  but I am looking forward to discover what Burgandy has to offer.