So a recent Sunday, as a treat to our hard weekend of writing, Dominic and I rode our bikes to Emmerting, a nearby village, for some sweet treats at the Eisalm. We weren’t the only one’s with the same idea. By the time we arrived bikes and cars were lined up along the road, while a line was making it’s way out the door. I’m a firm believer in going where the locals go and I clearly hit the jackpot with the Eisalm which, despite its popularity, is a small dairy farm/ice cream parlor operation. The selection was modest with about 10 flavors and a few specialty desserts. The flavors included the classics like Schkolade (chocolate), Edbeer (Strawberry) and Vanille (Vanilla) and a few flavors I’ve found to be popular in Germany Haselnuss (hazelnut) and Straciatella (vanilla with chocolate chunks). The Eis at the Eisalm was different than American ice cream, which has a fattier tongue feel. Their Eis was grainer, like it was made with a water base rather than a cream or milk base. Regardless of the new texture to my tongue I enjoyed my Blueberry yogurt and the sneaky bites I stole from Dominic’s Haselnuss. Next time I’ll get the warm raspberry dessert, it looked fabulous!
I scream, you scream, we all scream for Eis Cream, no that wasn’t a typo. Eis is the German word for ice cream. It sounds similar to its English cousin making it an easy word to recall during my transition from my mother tongue of nasally American English to the guttural Hoch Deustch aka high German. Well the goal is that I learn “proper”’' German before I learn what non-Southern Germans consider the “hill billy slang” also known as the Bayerisch dialect. I personally like the dialect spoken around me in the Bayern State. They soften many of the words giving the German language a purr rather than the bark found in the Hoch Deutsch. Other than dialects there seems to be many dividends between Bavaria and the rest of Germany, but I digress, I was originally talking about Eis.
So a recent Sunday, as a treat to our hard weekend of writing, Dominic and I rode our bikes to Emmerting, a nearby village, for some sweet treats at the Eisalm. We weren’t the only one’s with the same idea. By the time we arrived bikes and cars were lined up along the road, while a line was making it’s way out the door. I’m a firm believer in going where the locals go and I clearly hit the jackpot with the Eisalm which, despite its popularity, is a small dairy farm/ice cream parlor operation. The selection was modest with about 10 flavors and a few specialty desserts. The flavors included the classics like Schkolade (chocolate), Edbeer (Strawberry) and Vanille (Vanilla) and a few flavors I’ve found to be popular in Germany Haselnuss (hazelnut) and Straciatella (vanilla with chocolate chunks). The Eis at the Eisalm was different than American ice cream, which has a fattier tongue feel. Their Eis was grainer, like it was made with a water base rather than a cream or milk base. Regardless of the new texture to my tongue I enjoyed my Blueberry yogurt and the sneaky bites I stole from Dominic’s Haselnuss. Next time I’ll get the warm raspberry dessert, it looked fabulous!
1 Comment
|
Categories
All
Archives
January 2017
|