Neuschwanstein near Füssen in Bayern, Southern Germany is a 19th-century Romanesque Revival palace on a rugged hill above the village of Hohenschwangau. It was commissioned by Ludwig II of Bavaria as a retreat and as an homage to classicial composer Richard Wagner, who paid for the palace out of his personal fortune and by means of extensive borrowing, rather than Bavarian public funds. The name of the castle derives from one of Wagner’s opera’s character, the Swan Knight. Ludiwg slept only 11 nights in the castle. Many rooms were inspired by Wagner’s operas. Wagner himself never visited the castle, as he died before its completion. The castle is one of the most photographed buildings in the world, even if photography is not permitted inside. There is no throne in the castle, as the Throne Hall was not completed before Ludwig’s death. The Sleeping Beauty Castle’s design in Disneyland was inspired by Neuschwanstein. The designer of the castle was Christian Jank, who was not even an architect but a theatrical designer. In 2012, the castle appeared on a €2 commemorative coin.
German designers created these HouseBoats, cause of the lack of Space for new Buildings. This is fucking awesome. I wana live in one of these!
Das Schaschlik. This is a sort of German-Balkans-Middle Eastern fusion dish very popular in Germany and often found on “Imbiss” fast food stands. The sauce is spicy-savory and really delicious. For 10 skewers.
The meat: Wooden skewers, soaked in water so it won’t burn - 2 pounds of beef chuck (or pork or mixed) in cubes - 3 large onions, quartered, separated into 3 layers - Salt & pepper The Sauce: 5 tablespoon sunflower oil - 2 large onions + whatever is left from above, sliced - 3 large red or yellow bell peppers, cut into chunks - 500 grams of bacon, sliced - 3 cups chicken broth - 3 cups beef broth - 1 pickle, diced - 1/4 cup pickle juice from the jar - 2 tablespoons medium mustard - 3-5 tablespoons Hungarian Sweet paprika powder, to taste - 1 teaspoon cayenne pepper - 1 bay leaf - 1 pinch of ground cloves (optional) - 3/4 cup Heinz tomato ketchup or other quality ketchup - Salt and pepper to taste - Some chopped fresh garlic, to taste (optional)
Cut onions into 3 cm chunks. Thread meat on soaked skewers, alternating meat and onions, no more than 5 chunks per skewer so it cooks evenly. (If some onions are an odd shape, trim them. The skewer needs to lay flat.) Brown the meat in a skillet with sunflower oil. (You can do these in batches and reserve on a plate.) Sprinkle with salt and pepper while they are warm. While the meat is browning, gather your sauce ingredients. (When skewers are browned you can then put them in a pot to finish simmering after the sauce is made, otherwise reserve to a plate while making the sauce). For the sauce, brown the bacon in the same skillet. Add onions and peppers; cook for 5 mins or until tender, then add a little broth to deglaze pan. Add remainder of the chicken and beef broth, chopped pickle, pickle juice, mustard, paprika, cayenne, bay leaf, cloves, ketchup, and salt and pepper. Cook on low until everything is well blended. Add meat skewers to the sauce. Meat should be covered with the sauce at all times. You can divide meat and sauce into 2 pots to accomplish that. Simmer over low heat for 1 hour,covered, then cook uncovered for another hour. This will reduce the sauce and make it nice and thick. Remove bay leaf and cloves. If desired, use a food processor to blend the sauce smooth. Serve 2 skewers per plate with rice, bread, and a fresh green salad. French Fries are another favorite to go with this dish.
Sunset on the island of Borkum, Niedersachsen (Lower Saxony), Northern Germany. It’s the largest and westernmost of the Ostfriesische Inseln (East Frisian Islands) in the Nordsee (North Sea), due north of the Dutch province of Groningen. Mentioned as Burchana Fabaria (Island of Beans) by Strabo and Pliny the Elder, Borkum by the time of Charlemagne was part of a larger island called Bant, which consisted of the present day islands of Borkum, Juist, and western Norderney.