Bayerische Semmelklösse
A few weeks ago, I went to help the sheep community install a new roof for their hay barn. Lunch was served at the Linsenbreit home and Oma Babette made a wonderful lunch.
Something about the German food is just plain wonderful, but something about Frankish food (Bavaria) is even better. I just had to ask the name of this wonderful dish and Andrea said it was Bayerische Semmelklösse. I tried several times to say that, and each time I was corrected. I even spit and nearly swallowed my tongue while attempting to say it, but still to no avail.
No matter what you call it, I knew I had to eat more of it. I took the liberty of setting up a cooking lesson for my wife. After exhausting my German vocabulary and playing a short game of charades, Babette agreed to teach the art of Bayerische Semmelklösse cooking to my lovely bride. Stacy was a little skeptical at first, but in true Bayerishe fashion, the Linsenbreits sent Stacy home with a large portion of the dish they had made together. They were only supposed to teach Stacy and eat the soup themselves; but our neighbors are just the kind to give you the shirt off their backs.
Stacy really outdid herself with this fine dish!
Well, Stacy gave the dish a go and I must say; she did quite well. One of the downsides was the extra butter she used in the bread crumb mixture. By the second time she made the meal, it was absolutely perfect. Now, Stacy really wants me to say how hers was better than Babbette’s, but I don’t dare insult our generous neighbors with such needless comparison. I am one happy man to be married to Stacy Byers. She is even a better kisser than she is a cook!