How to Use the ICE train

When I first moved to Frankfurt, Germany, I wanted to see everything in Europe on a budget! The best way to travel is by train. There are the local trams, the Regional trains, and the ICE or Inter City Express high-speed trains. Each train has a very well-organized process and it helps to have it quickly explained. For instance, once you purchase your ICE ticket, how do you know where to get on the train to find your seat?

This short video below shows you how to quickly find out!

 

 

20190619_080537 ICE Train in Binz

Traveling While Sick: Tips & Observations

The morning of my flight from Johannesburg, South Africa to Frankfurt, Germany I started an earnest sinus infection/summer cold. Here’s what I did right and what I would change if I had to do it all over again…

This is what worked well:

  • Scheduled 24-hour layover in new hotel
  • Hall’s cough drops in a carry-on bag
  • Advil in a carry-on bag
  • Z-pack antibiotics (proactively prescribed from fantastic nurse practitioner)
  • Giant bottle of water to take on the plane
  • Best carry-on bag design
  • Cash
  • Shopping in airport
  • Very-close-to-airport hotel

What I would change:

  • Type of hotel
  • Should have been located near some restaurants

So, I stayed at a sister brand hotel– it was really new, and really cute. Hip. Trendy. Lower cost. Here’s why:

  • No in-room coffee
  • No executive lounge
  • No room service
  • No restaurant
  • No wi-fi in room

I learned on this trip just how spoiled I am with a full-service hotel, meaning the big, full service with a restaurant, a snack room, an executive lounge, room service, coffee-at-will in my room. In these big hotels, I can work in the room, in the lounge, in the lobby, but in these trendy scaled down hotels, it is designed for a different crowd. Folks who have kids, don’t work from their room, are not spending any time in their room except to shower and to sleep.

So, I dragged myself around the coffee bar/check-in a few times during the day, looking so pathetic, the guest manager/clerk helped me microwave my soup, find the spoons, and made me coffee. I ended up sleeping throughout the day and night, recovering from the crud that had ushered me out of Africa.

Moxy Hotel, Frankfurt, Germany
Welcome to the 2nd Floor!

Note: I have found incredible hospitality at the hotels that I have stayed at — caring people, ready to help. Because I have been a road warrior, I have had several instances of being quite ill during my stays throughout the United States and Europe. Here’s a shout out to every room service person who helped me with hot water and lemon, disinfecting the bathroom [don’t ask], the folks in the restaurant who prescribed lime juice with salt for my throat so I could deliver training to a crowd, and proceeded to procure it for me from the kitchen, and I could go on…Everyone at these places deserves to be treated kindly and with respect. I love you all in the hospitality industry!!!!

 

Shout out to the room decor designers! This is what I was waking up to when I was so sick in Frankfurt, Germany at the Moxy Hotel.

cute boy mural

Travel: One Suitcase – 5 Weeks, Pt. 2

Goal: two cities, five weeks, one suitcase (must weigh less than 50 lbs to win)

So, added to last week’s styles are sturdy clothes for winter in Johannesburg, with excursions to see lions, leopards, Victoria Falls (on the border of Zambia and Zimbabwe), and I hope to see some elephants, rhinos, giraffes, and zebras as well as all manner of springbok and other deer. I will still be working and trying to find some great candid photos of some of the life in South Africa.

Fully Packed

It all fits! And I weighed the bag on my digital scale — 24 lbs! Of course, that is before beauty products. This exercise is helping me with my packing anxiety. At least for the short term.

So, for my trip to Frankfurt, and then the next four weeks in Joburg, I have added layers. Here’s the bullet list:

  • Cargo pants, heavy weight and ready to be destroyed
  • Camouflage print pants
  • African wax print skirt
  • Vintage yellow polo sweater
  • Yellow cardigan
  • Olive lightweight wool sweater
  • White T-shirt
  • White thin cotton turtleneck
  • Black T-shirt
  • Mauve T-shirt
  • Metallic tank sweater
  • White rain shell
  • Hiking boots
  • Birkenstocks
  • Black flip flops
  • Olive drab jacket with “flair”
  • Three scarves, one cotton gingham, one rayon, one polyester (all white background, with black and a hint of accent color)

I think that I might be doing at least one more adjustment…

St. Valentine’s Day: Anticipation

hermes-scarf-valentine-2017-2I find myself in Paris this St. Valentine’s Day. As if I were some amazing writer, world traveler, or jet-set member. All of which, I am not. And yet, here I am, living a romance novel character’s dream…let’s be honest, my dream!

My husband and I have been here to Paris twice before, we’ve walked past that amazing fixture of luxury restaurants, Maxim’s, and I have always put it out of my mind that I would ever have a meal there. After all, royalty has dined there. But everything has become more accessible now, here in our time, in the new century. Even Maxim’s.

My husband made reservations for us this evening at 8:00 p.m. I am going a little crazy with excitement. I will wear a black, elegant, almost tuxedo-like suit, with a satin blouse, and as my key accessory, I will wear my Hermes scarf.

Hah! I shouldn’t even own an Hermes scarf! Again, another gift from my loving husband who goes out of his way to make me feel like we are part of the elite class. And truly, I am wealthy. I am married to a man who is truly my partner. We share love and adventure daily. He knows me, he gets me, and he makes me laugh. I am rich!

 

 

Frankfurt: Dornbusch Farmer’s Market

20160920_104011
Flugente very frisch! It’s what’s for dinner tonight!

Today, regardless of the calendar, felt like autumn, Herbst in Deutsch. The clouds settled in yesterday and the dip in temperature and the crunch of dead leaves left no one in doubt of the season. I have been here for nine, almost ten months; waiting for autumn, my favorite season.

Although I have been trying to live every “American in Europe” cliche, today was the first day that I did my shopping, my main shopping on foot, in a local farmer’s market, in our neighborhood. Yes, I have shopped at the big farmer’s market in Konstablerwache, but mostly to take photos and eat waffles. Today, I was armed with a loose idea of a menu:

  1. Poultry
  2. Vegetable
  3. Fruit

I didn’t expect more than four or five rickety stands set up. I thought that there wouldn’t be many people. Ha! There were easily twice or even thrice that many vendors and not one of them in a rickety stand, well, maybe one. Instead, there were highly evolved, refrigerated cases that are part of the trucks themselves. There was fresh fish from one vendor, fresh beef and pork from another. There was a wall of rotisserie chickens roasting happily at one booth. The vegetables were a colorful palette of greens, purples, reds, and orange. Large vegetable stands, at least four of them, renewed my faith in farm-to-table. As I ambled down the center of the street, I saw another refrigerated case, a long, well stocked poultry case. In it was this beautiful bird, labeled flugente. This bird was whispering to me, “cook me”, so I asked in my preschool German, ” Sprechen Sie English? Was is das?”

He said it was “a duck, very frisch!”

“How fresh?” I asked.

“Yesterday night.”

I had hit it. The holy Grail of optimum ingredients. And this, in Dornbusch, after my incredible weekend in Paris.

So, that is how I ended up with the freshest “duck”, [personally, I think it’s a goose], for our dinner. But how to prepare it?

I asked the poultry vendor and a little woman three people down, took over. She started describing a recipe with zwiebeln to anyone who would listen. I know that “zwiebeln” means “onions” and I turned to her and she turned to me, said her English wasn’t that good, and then described how to cook this bird.

Flugente Recipe, by a friendly older woman at the Farmer’s Market

“Onions in fett til tey are soft. Bird in pan and some wasser. Cook til da¬†string runs clear, is det¬†right? string?” She motioned with her hands.

“Juices” I added, then nodded my head for her to continue.

“Then add some Calvados and some cream to deh pan.” She made a whisking motion with her hands.
I nodded. “Got it.” I also squeezed my eyes shut and sighed. Heaven. She continued,

“You can add some apple to the onions, not too much, but to balance. Keep it in the pan.”

Have I said it before? “I love Germany!”

I will post a photo of the end result tomorrow.