Image if you will … it’s 20:15 on a Sunday evening in Germany. Anywhere in Germany. Anywhere at all in Germany really. The show is on. Tatort. The familiar flickering of the super sized boob tubes cast their long familiar ambient spells and stun their captive audience into a mute fascination. It begins …
It’s only TV I know … and TV is furniture but it’s the fun kind of furniture to sit and watch. Germans love watching their TVs. Especially on Sunday evenings when Germany’s longest running crime series airs. Tatort first aired in November 29, 1970 and continues to this day.Funny thing is I remember this show from it’s black and white days when I was still a younger lad.
And I believe that now that I’ve begun to settle into the weekly viewing habit, and rather anticipating the next show that I’m beginning to become more German. You see, it’s tradition in many households to watch this sometimes riveting crime scene murder investigation.
Watch Tatort on Sundays and investigate together here with us at 20:15
And yes it is a little different than the run of the mill ‘mercan crime shows. I find that this show in particular makes the viewer think a bit as she/he tries to figure out the current case and what makes this show rather interesting is the fact that often an unanticipated twist takes you places you weren’t anticipating. That’s one of the reasons I like the show.
No, I don’t always like the episodes but that’s to be expected but I’ve come to like this or that detective duo and the particular chemistry that make them work, or not work.
And in the months preceding my move back to Germany a couple of years ago, I used Youtube to watch as many of the online shows as I could to get the language back into my ear and head. Now that that’s in there my Sunday evenings are scheduled, ha.
It’s always interesting to discover what kind of a story and writers came up with. See you on the couch next Sunday evening; German style.
Dense fog and moisture in the air, dewy wetness on all things still green and those turning color too.Rusting leafy foliage falling away baring their now stark treed host. Dried corn plants shuffling their crinkly leaves await the harvesters blade and the pale early morning sky fuzzy misted over as the sun begins to burn through with a cool and bright effort. And pumpkins dotting this or that field or ornamenting this or that farmer stand or door steps.
Yup, it’s fallish out there folks.
And I’ve got a hankerin’ to be out there, to spend time in the thinning woods. Where green turns to rust and mushrooms show themselves off against the leaf littered forest floor, some pretty, some ugly and all of them fascinating.
Yesterday I gave in to that hankering and hunkered down the evening before to prepare my daypack for a short day trip into the local deciduous woods. The air felt fresher, the temperatures chillier and my step quicker so as to generate a bit more body temperature even though my wool mix hoodie kept me snug and warm.
It being a Saturday morning, the forest lanes and roadways (this is Germany and the woods are crisscrossed with ‘Waldwege’) were empty. I had the place mostly to myself. And as I often do, I wondered where the wild boars were. But most of all I was anticipating my first cup of outside coffee.
If you’ve ever made a delicious cup of hot coffee outside you may know the pleasure I speak of. No, not a cup of instant crap but the real ma-coy, boiling water poured into a coffee filter over a large cup. The result a brew so good that it nearly blends into the surrounding beauty. Ah ok, so the heady scent of a freshly brewed cup of java out there is kinda out of place as it were but it does the body good. If you prefer a good hot cup of tea would also do the trick I suppose but coffee is my choice for moments like that.
I spent some time looking around and gathering a bit of firewood, smallish bits and processed them into suitable sizes to accommodate my Bush Boxmulti fuel pocket stoves’ small size and then set to building the fire that would boil the water that would release the intense flavored coffee into my cup and then my mouth. It took a little while but the time spent doing the work was well worth the efforts.
By the time my cup was filled, the sun had begun to shine on the spot I’d selected for the coffee ritual.
It’s a holiday today. It is also a Thursday. That means that some of my work colleagues are using a bridge day (Bruecken Tag) to build a longish weekend. I forgot to plan ahead and hence I work tomorrow.
Frohnleichnam – Corpus Christi (it’s a feastday I hear, but unsure what to eat)
It is only a holiday in the Bundeslaender of Baden-Wuerttemberg, Bavaria, Hesse, Northrhine-Westphalia, Rhineland Palatinate und Saarland.
Celebrated 60 days after Easter Sunday.
Not too sure what the feast consists of. But am pretty sure that most Germans I’ve spoken to and I presume many others as well do not have the faintest notion as to what this holiday actually means or represents. Now I belong to that select group of ‘don’t know’ people. I will try to enlighten you and myself.
It seems that Juliana de Cornillon, living in a convent style arrangement in Liege, Belgium kind of wished for another holiday after lent, one especially dedicated to the ‘Blessed Sacrament‘ for which she had a particular groove on.
Perhaps she did or did not have repeating ‘visions’ of Christ for 20 or so years; which she kept secret, in which she allegedly had been instructed to plead establishment of the feast of Corpus Christi. She managed to convince those with some special clout and there you have it, Bishop Robert instituted the new holy day in 1246.
The sun blessed the goings on with shine and for 2.20Euros your plate looked like the ones below.
Long lines at the drinks/eats ticket booths, long lines at the radish tables, longer lines at the drinks tables, long lines at the sausage grill table and lines at the two porta potties way in the back.
gour·mand [goor-mahnd, goor-muhnd] 1. a person who is fond of good eating, often indiscriminatingly and to excess.
Gourmands radish perspective: salted radish with a piece of ‘Bauernbrot’ (farmer bread) with butter
Eat your radishes. They’re good for you.
Radishes and their greens provide an excellent source of vitamin C. Radish leaves contain almost six times the vitamin C content of their root and are also a good source of calcium. Red Globes also offer a very good source of the trace mineral molybdenum and are a good source of potassium and folic acid. Daikons provide a very good source of potassium and copper.
Radishes, like other member of the cruciferous family (cabbage,kale, broccoli, Brussels sprouts), contain cancer-protective properties. Throughout history radishes have been effective when used as a medicinal food for liver disorders. They contain a variety of sulfur-based chemicals that increase the flow of bile. Therefore, they help to maintain a healthy gallbladder and liver, and improve digestion. Fresh radish roots contain a larger amount of vitamin C than cooked radish roots. Radish greens, contain far more vitamin C, calcium, and protein than the roots.
Murray , Michael N.D.. The Encyclopedia Of Healing Foods.
New York: Atria Books, 2005.
Centers For Disease Control And Prevention-5 A Day.