Shadow(s)

Mere shadows of ourselves…

…nothing more was left after the bachelorette party of my friend Tanja. We celebrated the [in Germany called "Junggesellinnen Abschied"] one week before the wonderful white wedding - to make sure there´d be enough time for the “recovery mode”.

It´s a usual rite of passage in Germany. The girls (no guys allowed) meet at home, holding a hen party. It may be an occasion to hold a pamper party or compare products like lingerie or women´s sex toys or to play games like “truth or dare” or inviting a stripper.

Some bachelorette parties include a trip to party cities but many happen at local bars or at home. A common practice for bachelorette parties is to consist of a bar tour combined with a scavenger hunt which usually has an erotic theme.
The bride-to-be is invariably dressed in some fashion so that everyone in the bar instantly recognizes her as being the subject of a bachelorette party. Usually, she will be wearing a wedding veil and a t-shirt, which is to be signed by guys she and her girls meet in the bars that night. The bachelorette is often quite drunk by the end of the night, as both her girls and the guys she meets in the bars will continually buy her drinks.

Well, we started at home and went to some bars and discos later on - returning early in the morning. We´ve had a bunch of fun. But… my lips are sealed - I´ll leave it at the shadow photo!

Are there any similar rites of passage in your part of the world?

Thanks for stopping by - happy weekend ya all!

No Homer J. today…
… he´s off to support Danielle´s Blogathon:

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Welcome to my TT Edition #19 - the Special Edition “Currywurst”!

Most of you know I´m a participant of the fantastic Cyber Cruise . We´ve been to many great destinations so far, each port was hosted by another fellow blogger. One of my ports has been Berlin, Germany. I´ve posted about one of Berlin´s local delicacies: Currywurst. Since many of you asked in comments or via email and google sent a huge amount of people searching for “Currywurst” I´m willingly coming up with this Currywurst special (including facts and the original recipe of a “Berliner Currywurst) to satisfy your wishes:

13 facts about Currywurst

1.) The legend says that the currywurst was invented by a Berlin sausage vendor,Herta Heuwer, in September 1949
2.) Feeling rather bored, she supposedly created a sauce of curry, several spices and ketchup
3.) She served the sauce on bite-sized bratwurst slices
4.) Other sources claim that the first Currywurst was served in Hamburg in the 50s (NO WAY *LOL*)
5.) Hamburg´s Currywurst was served with a cooked sausage
6.) Opinions are divided on the invention and correct serving
7.) Grilled or cooked, sliced or served whole – this is not just a matter of taste, the question divides the nation
8.) Currywurst lovers in North and Central Germany like their sausage in pieces
9.) A southern currywurst is usually accompanied by knife and fork
10.) Everybody agrees on the side dish: fries
11.) Currywurst is definitely not a dietry nourishment: 100g (0.22 lb) contain 256 calories!!!
12.) Be that as it may, currywurst is (the) king (of German fast food)!
13.) How to prepare a traditional

“Berliner Currywurst” - The Currywurst recipe:

You may ask your local butcher for Bratwurst (frying sausage) and cook just the sauce…
… or you can produce the sausages on your own!

Ingredients - sausages:
300g minced meat (pork) (0.66 lb / 12 oz)
1 /2 bowel (lamb)
7 tablespoon of whipped cream, liquid, unsweetened
1 teaspoon of curry-paste, mild
1 teaspoon of turmeric
1 /2 teaspoon of garam masala
1 teaspoon of coriander
1 teaspoon of “five spices”
1 pinch of salt & pepper

Please fill the minced meat into a bowl, add the liquid whipped cream and the spices. Thereafter use a handmixer to puree the trimmings to a creamy mass. Fill the mass into a icing-bag ( 0.3 inch nozzle) and fill the lamb-bowl with the mass. Strag the filled bowl into 3.5 oz / 0.3 feet sausages by tieing them up with yarn. Poach the sausages in hot water (about 3 minutes) and let them cool.

Ingredients for the typical curry-sauce (4 sausages):
1 bottle of tomato ketchup
2 onions
3 tablespoon of chili powder
3 tablespoon of sweet pepper spice
3 tablespoon of curry powder
2 tablespoon of Worcestershiresauce
5 tablespoon of vinegar
Tabasco at will

Heat the ketchup in a large saucepan(Caution! It might slosh!) and add 1 tablespoon of curry powder, 1 tablespoon of sweet pepper spice and 2 tablespoon of Worcestershire-sauce. Let simmer over medium heat for about 20-30 minutes after bringing to a boil. Meanwhile peel the onions and hash them. Put the hashed onions into a pan and season them with 1 tablespoon of chili powder, 1 tablespoon of sweet pepper spice and Tabasco at will.

Sauté the onions. Then add the vinegar and stir the ingredients. Add 3-4 tablespoons of the curry-sauce.
Caution: I highly recommend NOT to try the spicy onions before you´ve added the sauce. It might cause some very ugly experiences in the restroom… at the latest the morning after.

Cut in the sausages and fry them for 3 to 4 minutes each side, or until cooked through. Slice into pieces 1/4 inch to 1/2 inch thick. Thereafter arrange the slices of one sausage per person on a plate and season the sausages with curry, sweet pepper spice and chili powder (if you like it hot).Add the curry-sauce on the sausages and serve the onion-sauce in a bowl to dose by oneself.
Ideal side dish: french fries.

Welcome to Berlin! Enjoy your meal! =)

Happy Easter ya all!
Happy TT and thanks for stopping by,

And now…
… our moment of Homer J.:

Homer: My ears are burning.
Lisa: I wasn’t talking about you, Dad.
Homer: No, my ears are really burning. I wanted to see inside, so I lit a Q-tip.