It’s been a great experience learning about Swabian culture, and I’ve learned a lot. My favorite recipe that I tried, though, was this one for spätzle. The dominant flavors of this thick, hearty pasta were nutmeg and white pepper, although there are a few varieties different from the one I made. This dish fills you up quick, so it’s best served in small portions or as a side dish.
Today I tried this recipe for flädle uberbacken, a sweet pancake dish that’s baked with applesauce, raisins, and almonds, but with my own modifications. The supermarket had run out of plain applesauce, so I used cinnamon applesauce. I had run out of white flour, but I still had spelt flour (which is also a Swabian ingredient) so I substituted the last 1/4th cup of white flour for spelt flour. Instead of milk, I used vanilla-flavored almond milk for a dairy-free version.
Here’s what I’ve learned from this project so far:
I’ve been reminded of how much of our planet is covered in water by having coordinates land in the ocean more than anywhere else.
I’ve been reminded how big certain places—Antarctica, Africa and Australia, for example—are.
It has changed my interactions with people. I’m learning more about where they’re from, and thus, more about them as people. Food is something everyone loves and feels connected to, and everyone’s an expert when it comes to favorite regional foods.