Top and Cathy

With no kids to talk about, Cath and I have a million stories about our dogs, particularly our first dog, Top. Don’t parents always have the most pictures and stories about their first born?! A German friend called Top “Einmalig”, which translates to “one of a kind”. This story, from 1981, involved Top, Cathy hitting a tree with our car, the MPs, the German Polizei and a little old lady. We were stationed in Würzburg, Germany at the time.

Cathy and Top, Around the Time of the Story.

Cathy had been shopping at the commissary and was returning home with both Top and our groceries in the back seat. Here is her version of what happened.

#—#

Top and I were on our way home from shopping at the commissary at Leighton Barracks in Würzburg one afternoon. As we entered a traffic circle, I must have been going a little too fast, as the groceries fell over onto Top and scared him. Out of my peripheral vision I saw him try and jump out my car window. I caught him by the collar and pulled him back into the car, but of course I didn’t pay attention to where I was driving. When I looked back at the road I was heading straight for a tree, which I hit. I must have only glanced off of it because the car was fine, or so I thought at the time.

I kept driving and stopped at a red light, where reaction to the accident set in. I said to Top in the back seat, “Well at least we are still together and OK!” I looked in the back and Top wasn’t there – he jumped out of the window after all. I pulled over and imagining the worst, got out of the car and looked under it, making sure I hadn’t dragged him by his leash. No Top there, so that was a small bit of grace, but where was he, and what to do?

I was near the American MP station, so I drove there.  I repeated the story of what happened, and they decided it would be prudent to call the Polizei.  

In Germany, they treat their animals and trees well. Really well. If you illegally kill an animal or damage or fell a tree, there are hefty fines. Hearing we were involving the PoIizei, I naturally became concerned and worried about both them and a potential fine. My only real interaction with the Polizei up to this time was at the German airports where they guarded against terrorists, were always in riot gear and carrying automatic weapons.  You didn’t mess around with them.

The Polizei arrived and looked a bit stern at first.  I explained everything again, this time in German, and at one point I think I saw one of the Polizei hiding a laugh or a small smirk.  I should point out you generally didn’t see the Polizei laughing.   In this instance they were quite nice and helpful.  We determined the tree wasn’t really damaged and they let me go with a warning to drive more carefully.  

As I was getting ready to leave, it turned out something was wrong with the car, as it was making a funny noise. The MPs and I decided to leave the car at the MP station and have someone pick me up. We called Hindenburg Kaserne where Max was stationed, but he had deployed to an undisclosed location in the field and was unreachable. His company said they would send Lieutenant Smrt (yes, that really was his last name – it had no vowels) from his Company to pick me up.

I was waiting on a corner for LT Smrt’s arrival when all of a sudden Top, seemingly without a care, trotted down the sidewalk towards me, trailing his leash. I grabbed him and sat on the corner hugging and holding him, crying tears of joy and relief. A little old lady who was walking by, stopped and asked me what was wrong and “Ist dein Hund krank?” (Is your dog sick?) I looked at her and just couldn’t go through the story a third time, and for a second time in German. I said the easiest thing that came to mind. “Ja. Er hat Krebs.” (Yes, he has cancer.) She petted Top, wished us good luck and looking sad, walked away.

We’ve told this story over the years and it always gets a chuckle. I laugh at myself a bit in the telling. We spoke fluent, or near fluent German at the time, but I was so overwhelmed with emotions, the “Krebs” story was the best I could do. 

#—#

Top was with us for 16 years, dying, not of cancer, but old age in 1997. By then he was a world traveler, having crossed the Atlantic three times, visited numerous European countries and several States back home. He truly was Einmalig and we still miss him and his antics.

Top – With and Without a Haircut.

Addendum:

Here are three previous blogs about Top.

• I don’t know if our dog,Top, could bark in both German and English, but he had a fluent understanding of the two languages … We discovered this outside our local Bäckerei (Bakery), when an old German lady bent down, looked at Top and said “Gib mir deine Pfote”. As she extended her hand, Top […] Continue here: https://mnhallblog.wordpress.com/2020/07/15/our-bilingual-dog-top/
• Next month, it will be 25 years since our first dog, Top, passed away. He was 17 at the time. I was recently thinking about him, as we placed baskets on couches and chairs, so our current dog, Carmen, couldn’t hop up for a quick snooze while we were out. We weren’t that smart with Top. He was a covert couch sleeper the entire […] Continue here: https://mnhallblog.wordpress.com/2021/12/01/let-sleeping-dogs-lie/
• Top was our first dog, but not our last. When he died in 1997 at seventeen years of age, I think we cried for three days. We still have a book with all of the sympathy cards our friends sent us. If you want to know a bit more about Top, here’s the eulogy we read when we spread his ashes at Tibbet Knob, on the border between Virginia and West Virginia […] Continue here: https://mnhallblog.wordpress.com/2017/01/09/top/

American Ingenuity

American ingenuity – we see it applied every day in all kinds of ways. Recently, I needed to look no further than a couple of local breweries, where in addition to great beer, they are serving Sausage Gravy Pizza and Bratwurst Pizza. I put those ideas in the borderline genius category.

Pizza – it’s almost as American as apple pie. Yea, it originated in Naples, Italy, but we Americans have made it our own. For me, from pizza at Sam’s* in my hometown, to New York Sicilian at West Point, to Chicago deep dish, to rediscovering the simple pleasures of a Pizza Margherita, it’s been a great journey. Of course, these days you can find almost anything on a pizza including the outstanding combination of prosciutto, arugula and a balsamic reduction at Ava’s in St Michaels, MD.

Sam’s Pizza – Still Great After Seventy Years.

Currently, I need to say two local breweries have caught my attention with outside the box thinking.

The first is Death Ridge Brewery, located on a farm off of Route 229 about halfway between Warrenton and Culpeper. Their beers are excellent and they have wonderful views of the Virginia Piedmont. They have their own kitchen and often a food truck, but you should really try visiting on a Sunday, when they do it up right. They have bluegrass music all day long, and there’s typically a food truck. The real reason to visit on a Sunday? Their Sausage Gravy Pizza, which is only served on Sundays.

Sausage Gravy Pizza – You Know You Want to Try It!

I kid you not, it is outstanding. Does it taste like sausage gravy? Yes. Does it taste like Pizza? Again, yes. I’m not sure exactly how they do it. If I had to guess, I’d say they blend some mozzarella in with their homemade sausage gravy, and it turns into a wonderful, delicious, perfect Sunday lunch. The pizza probably has about a bazillion calories, but who’s counting?

Cathy About to Enjoy a Sausage Gravy Pizza.

The second place to try is a new brewery in Warrenton called Silver Branch, Warrenton Station. It took over the location of the former Wort Hog Brewery**, which only lasted a couple of years. Silver Branch, like Death Ridge, has good beers, with excellent IPAs and great European varieties, including Pils, Saisons, Stouts, and a Belgian Tripel that will knock your socks off. They have a full food menu including moules (mussels), a bratwurst sandwich with frites and several good pizzas. My favorite? “The Wurst”, a bratwurst pizza with caramelized onions – a brilliant idea!

Now you might think the Germans would have “invented” the Bratwurst Pizza, or at least served it, but I’m doubtful of that and never saw it when we lived there. Cathy and I were stationed in Germany for 9 years with the Army and loved both the country and the people. Having said that, the German people live up to at least one stereotype – They in fact are an “orderly” people and tend to follow rules. As a result, they serve bratwurst in Germany, and they serve pizza in Germany at Italian restaurants. The two together?! Niemals! (Never!) I’m glad someone at Silver Branch thought “Hmmm. I like brats. I love pizza. AND, I enjoy drinking bier with both of them. Let’s play around in the kitchen and see what we can come up with.” Pizza, brats and beer – what could possibly go better together?

“The Wurst” – Just say “Ja!”

I still enjoy a Cheese, Sausage, Mushroom pizza from Sam’s when back home in Ottawa, or a Greek pizza from Joe & Vinnie’s here in Warrenton. Still, it’s nice to know there are new options, and with American Ingenuity, pizza continues evolving. In the meantime, if you are here in Fauquier County, I highly recommend trying both Death Ridge and Silver Branch, for their beers, and their pizza. You can’t go wrong unless you try and do both on the same Sunday, in which case you might overeat. 😉

Addendum:

• * Sam’s Pizza made, and still makes, some of the best pizza in the world. It’s where we went in high school and continue to stop by to this day when back in Ottawa. Here’s a blog about Sam’s and the year 1972. “It’s not easy to eat pizza 100 times in one year. I know this because my good friend Howard and I did it 52 years ago in 1972…” continue here: https://mnhallblog.wordpress.com/2017/04/14/sams-pizza-in-1972/
• ** Wort Hog was one of the first breweries to open in Fauquier County and people were quite excited when it arrived. Unfortunately, it had a couple of problems – their beers weren’t all that good, and service was mediocre. Other than that, it was a fine place. :-). Fauquier County now has 11 breweries – if you don’t make good beer and don’t have decent service, you’re not going to make it. There are too many choices.
• You can learn more about Death Ridge Brewery here: https://www.deathridgebrewery.com/
• You can learn more about Silver Branch, Warrenton Station, here: https://www.silverbranchbrewing.com/warrenton-station/

Snow Satisfaction

In 1988, Cath and I enjoyed a ski vacation in the village of Ischgl, Austria, known for both its skiing, and its Après-ski activities. It also presented the opportunity to ski from Austria to Switzerland, as long as we brought our passports. As is usual, Cathy had the last word after we completed the run.

While stationed in Germany in the ‘80s, we took many ski vacations to Austria, sometimes for a long weekend, sometimes for a week. We often went with our friends Jim and Res to the Austrian town of Nauders on the Italian border. The skiing was great there and we enjoyed many fun trips with them.

Good Times With Jim and Res on One of Our Ski Trips.

In ‘88, Jim and Res couldn’t get away, so we decided to go on our own and try a new location. We eventually settled on Ischgl, a village in Austria’s Paznaun Valley with nearly 150 miles of groomed downhill trails. It’s also known as something of a party town with a multitude of Après-ski bars, clubs and restaurants.

We had a great time that week and the town lived up to both its ski and Après reputation. We would ski in the morning, have lunch and a bier at a restaurant on the mountainside, and then ski all afternoon. Eventually, we skied our way back to town and stopped at different places for a drink. Afterwards, we walked to our Gasthaus, cleaned up and went out for dinner, and maybe dancing later. Finally, we’d make it to bed, sleep like the dead, and then do the same thing the next day. It was wonderful, and an easy thing to do when in your early thirties.

Cathy Catching Some Rays on the Slope at Lunch One Day

We learned we could ski from Ischgl, across the border and into the duty-free town of Samnaun, Switzerland. As the crow flies, about 10 kilometers separate the two towns, but It’s farther when skiing. Looking at the map, the route was a combination of ski lifts and Blue and Red trails. (in Europe, Blue are considered easy and Red are intermediate trails). Although we didn’t need passports to enter Switzerland, we would need them to re-enter Austria. We decided to give it a go the next day and have lunch in Samnaun, before returning to Austria.

Ischgl on the Right. Samnaun on the Left.

It was a perfect day with a blue sky as we started towards Samnaun. Through a combination of skiing and a couple of chairlifts, we arrived at the red trail heading into Switzerland. As we descended, it was nice skiing, but then we came upon an icy, relatively steep cat-track, connecting on its far side to a steep descent to the village of Samnaun. Several people stopped there gathering their breath, before continuing. The mountain was on the right side of the track. On the left side, the ground dropped rapidly away into an unskiable valley. As we were watching, many people had problems on the ice and were falling, so some caution was warranted. We were about ready to go when someone came zooming down the slope from above, cut his skis into the snow and ice to turn onto the cat-track and… the skis didn’t grab the ice. Instead of turning, he shot off the side of the mountain, traveled through the air for about 40 feet, and then landed 20 feet below the trail in the snow. Hmmmm.

That caught our attention, particularly Cathy’s. The guy was OK, but now needed to find one of his skis and then climb back up the side of the valley to reach the trail. He couldn’t ski out from where he was.

We watched awhile longer, and then I said to Cath it was time to go. She disagreed and wanted to wait a little longer. More time went by and Cathy still wasn’t quite ready. Finally, I said something like “We can’t stay here, and we can’t go back up. The only way out is down the cat-track.” Eventually we started and slowly made our way. Cathy reverted to snow-plowing and her edges grabbed on the ice. After what seemed like forever, but in reality was probably two or three minutes, we made it past the cat-track. A few people were crashing and burning around us, but we had nary a fall. All that was left was the final descent.

We stood there congratulating ourselves and I pulled out my flask for us to share a short shot of brandy. I filled the cap about half full and handed it to Cathy. She looked in the cap and said, “Really? Do you think I could have a double?!” We both laughed and I filled the cap to the brim. She shot it down, handed it back, and took off on the final descent into Samnaun. After pouring myself a short one, I put away the flask and tore after her, eventually catching up. While the slope was a little steep, the snow was good and we arrived in town without mishap.

Cathy on the Slope.

We took off our skis and found a nice looking Gasthaus. I don’t remember what we ate, but the bier we drank with lunch tasted awfully good. After lingering a while and doing a little shopping, we took a cable car back up the mountain. Following a short ski, and then an additional chairlift ride further up, we arrived at the border crossing into Austria, where we dutifully presented our passports.

Once through customs, we skied down the slope into Austria. We made a couple more runs, and decided to call it quits. It had been a tiring day.

We skied into town to a bar/restaurant we discovered earlier in the week, and after stacking our skis outside, walked in. The place was quite crowded. We found a small table, settled in, and ordered biers along with a couple of Poire Williams*, a French eau de vie (we called them Poor Willies).

As we sipped our biers, the band began playing and their first song was The Stones’ “Satisfaction”. We, along with half the crowd, jumped on the dance floor and started dancing in our ski boots. As we were dancing, the crowd, a mishmash of Austrians, Germans, French, Dutch, Italians and others from who knows where, were all singing at the top of their lungs “I CAN’T GET SNOW… SATISFACTION!” It was one of those perfect moments you can never replicate, but forever remains clear as a bell in your mind’s eye. To this day, I feel my boots hitting the floor in time with the music, hear the crowd singing to “Satisfaction” and see the look of laughter and love in Cathy’s eyes.

Eventually it was time to leave. We went outside to find our skis and make our way home. As we were standing there, Cathy grabbed her crotch with one hand and started pulling at her clothes. I burst out laughing and said, “What the hell are you doing?!” She looked me straight in the eye and answered, “I am adjusting my balls. I kicked that slope’s ass today!” With that, my wife threw her skis over her shoulder and started walking home.

Addendum:

• Poire Williams is the name of a French eau de vie (literal translation – “water of life”), a clear brandy made from pears. Poire is the French word for pear, while Williams is the type of pear. In Germany and Austria, they make an equivalent bottling called Williams Birne Schnaps. Both are strong, and nothing like the peppermint schnapps we know here in America. Depending on the quality, you might either sip or shoot it.

Ochsenschwanzsuppe

In America, we often ignore cuts of meat used to make excellent dishes elsewhere – beef cheeks and pork jowl are two examples. Oxtail is another. When we lived in Germany, Ochsenschwanzsuppe (Oxtail soup) was a classic you rarely see here. It’s an OMG wonderful dish I’ve made a couple of times now.

Of course, many hear the word Schwanz, and immediately think of the Mel Brooks film, Young Frankenstein and the scene with Inga (the great Terry Garr) using the pseudo-German word schwanzstucker*. I can assure you, there is no schwanzstucker in this Ochsenschwanzsuppe. 😉

Young Frankenstein – Worth Watching Again, Just for the Schwanzstucker Scene!

In today’s world, what we are really talking about is beef tail, but I’m going to stick with Ochsenschwanz, or oxtail, which is what it was called when we originally learned about it in Germany. Plus, it sounds cooler.

Oxtail; You Can Actually Order it in a Butcher Shop These Days.

Oxtail is high in protein, has abundant collagen and is a source of healthy fats. With the high collagen and connective tissue content, oxtail was made for long, slow cooking in dishes such as this soup. It’s a great winter dish. I’ve learned from friends who also cook that it is core to many other ethnic dishes as well. As an example, my friend Antoine Freche says, “Oxtail is the preferred bone source when creating a “silky-smooth” broth for Vietnamese Pho. Oxtails are best since they contain more collagen than a regular beef bone. The collagen is what makes the broth silky-smooth.”

I have to agree with Antoine. The broth in this soup is wonderful. It is a different flavor than a typical beef stew and packed with umami**. Silky and smooth are both great descriptors, but so are tasty, delicious and “OMG this is so f’in good!” I’m already thinking of ways to use this broth for other dishes – it really is that outstanding.

This recipe combines a rich beef and vegetable broth with paprika and pepper to add some bite, along with sherry and cream to round it out. It’s finished with a roux. It takes a while to make but is sooooo good. If you don’t have quite enough Oxtail, add some chuck steak, or some other roast to make up the difference.

Traditionally, Oxtail soup is served as a first course in Germany at restaurants or special events. They have two main versions of Oxtail Soup there – one is a clear broth with beef bits, the other is a “gebundene” (bound) version and is a little heartier. This recipe is a gebundene soup.

Ochsenschwanzsuppe – This is Soooooo Good, and Packed With Umami.

While the original version of this recipe was for a first course, Cath and I have it as a meal. With some bread and a small salad, it’s hard to beat. If you want to add a little to it for a main course, cut up a carrot or two and simmer with the sauce in the final 1/2 hour. As with most soups and stews, it’s better the day after you first cook the broth. The meal is certainly guest worthy, but I won’t judge if just you and your partner eat it by yourselves over two or three days. By the third day, it will be mostly just broth left, but that doesn’t matter. You’ll still be marveling at how tasty it is.

Ochsenschwanzsuppe Recipe.

Addendum:

• * Here’s the scene from the Mel Brooks film, Young Frankenstein. It’s a great scene with Inga (Terry Garr) using the pseudo German word schwanzstucker. Gene Wilder’s reaction is classic: https://youtu.be/QuHw5ivCs1A?si=_nb9DdTWr1rlTXF1
• ** Umami is a fifth category of taste in food (besides sweet, sour, salt, and bitter). For me, the best description is one of savoriness, or perhaps earthiness. Umami means “essence of deliciousness” in Japanese.
• Pork Jowl is sometimes considered traditional in Southern Cooking, particularly in a pairing with Black-eyed Peas for good luck on New Years Day. You don’t see it cooked that way much anymore, with folks substituting fatback, or bacon instead. It’s also used in Italy to make Guanciale, a cured meat considered essential for an authentic pasta carbonara.
• I have a heavenly recipe for Beef Cheek Daube (stew) that is served over saffron risotto. Like oxtail, it is full of collagen. The first time I made the dish, two of our local grocery stores said there was no such cut of meat as beef cheeks. I ended up going to our wonderful local butcher shop, The Whole Ox, who knew immediately what I was talking about, and got the cheeks for us. The recipe is so good, we once served it on NY Eve.

Developing A Wine Palate

Do you know the best way to develop your wine palate? Drink more wine. I believe Cath and I have that covered. We began drinking wine together (legally) in 1974 when she started working for the FBI in DC. Seriously. We’ve had more than a couple of bottles together in the past fifty years.

After Cathy moved to DC in 1974 to work for the FBI, I’d visit from West Point for the weekend. If we were doing a “special” night out, we’d always order a bottle of wine. I think we felt more like adults. Now mind you, neither of us owned a car, and metro wasn’t here yet. We’d take a bus from her apartment to Old Town Alexandria and usually go to The Wharf, one of the nicer restaurants in town. After a seafood dinner and bottle of wine, we’d dutifully wait for the bus and take it back to her apartment. ;-). A taxi was out of our price range.

Our real wine education came after we married and were stationed in Germany in the ‘80s. Yea, we drank a lot of good German bier, but we drank our fair share of wine as well. Not only dry German and Austrian whites, but also French, Spanish or Italian reds when we traveled to those countries. Spending nine years in Europe significantly broadened our exposure to what wine could be.

Cath, Dad and I at a Weinfest in Germany around 1987.

Returning to the States in ‘89, we discovered California wines, which we’d pretty well ignored before then. Cabs, Merlots, Zins and eventually Pinot Noir’s – Our taste buds grew once again and sometime in the ‘90s we installed our first wine rack, which held about 110 bottles.

After moving to the farm in ‘99, we renovated the kitchen around 2005 and put in a wine cooler – we could store 250 bottles in it, which seemed like a pretty reasonable number. Except it wasn’t. And so…

In 2011 we discussed putting in a wine room with a separate chiller. To be honest, I think Cathy was feeling a bit guilty about the money we were spending on her horses and she readily agreed we needed a cellar. Of course, she would benefit from the cellar as well. And so, we bit the bullet and installed it.

The Wine Cellar – Not quite at Capacity.

Our cellar holds around 950 bottles, although if you wanted to stack cases on the floor, you could add another 200 or so. I’d point out this is a drinking cellar. This isn’t a cellar for storing trophy wines. Everything in the cellar is meant to be consumed … over time. It’s stocked to our tastes. You’ll find sparkling wines, Virginia wines from a couple of our favorite vineyards (Linden and Glen Manor); California Pinots, Merlots, Cabs, and Zins; French, Italian, Sicilian, Spanish, South African and Portuguese reds; whites from a number of locations in the States and France; and some dessert wines. There’s a bottle of Georgian wine in there somewhere (the country, not the state). There are a couple of bottles from the late ‘90s, and then probably just about every year from 2000 to the present. We like the cellar and we like the inventory. We enjoy putting a dent in it with friends.

Wine Tasting in South Africa.

Now here’s the funny part. Although the cellar is ostensibly mine, Cathy has a palate that blows mine away. She’s much better in blind tastings at guessing the grape and where the wine is from. She recognizes the flavors and can talk about them. And if a wine has turned bad or is corked? She can tell just by smelling the wine before she’s even taken a sip. These days, when we go out to dinner and order a bottle of wine, I usually just tell the waiter or sommelier to let her taste the wine. She’s really good.

I suppose we’ve consumed thousands of bottles of wine over the last fifty years – at home or in restaurants; on picnics and vacations; at wineries; and of course with friends and family. There are lots of good memories associated with those bottles and gatherings.

Good Memories. Always.

“In vino veritas”, is a Latin phrase that means “In wine, there is truth”. The truth is we are still improving our palates, one bottle at a time.

Cathy says life is too short to drink bad wine. I think I agree.

Illinois Militia – 1984

In 1984, Cath and I were back home in Ottawa for her 10-year high school reunion. I was waiting in line for a drink when a guy approached me. “Hey, aren’t you Max Hall? Didn’t you go to West Point?” I answered, “I am and I did. Why do you ask?” “I’m Joe xxx. We would love to have you come talk with our local militia.” What?

I was a Captain in the Army at the time and had recently returned from four and a half years in Germany with 3ID and VII Corps. Cath and I were stationed in Ohio and returned to Ottawa for the weekend of the reunion.

Me, About the Time of the Encounter – 1984 or ‘85.

Me: “Sure. Where’s the National Guard meeting these days, and what kind of unit is it?”

Joe: “Oh no. We aren’t with the National Guard. We started a private group as a militia. We fire our guns on weekends and do some tactical training. We want to be ready to fight the communists.”

Me:

Joe: “It would be great if you came out to meet with us and give us a talk. I think you could provide some real inspiration!”

Me: “Really?! Where do you all meet?”

He gives me a location south of town in the country.

Me: “Hmmmm. That’s great, but rather than meet there, I think we should meet on LaSalle Street, not far from Bianchi’s Pizza.”

Joe: “Really? Why there?”

Me: “We could go the Army recruiter’s office on LaSalle Street and get you guys signed up. We are always looking for a few good men!”

Joe: “What?!”

Me: “We could meet at the Army recruiter’s office. We are always looking for a few good men to enlist. If you really want to fight the communists, we could use you. I’ll be deploying back to Germany in a year. We could probably even work it out for you to join my unit!”

Joe:

Me: “That’s what I thought. See you later and quit bothering me… Bartender – I’ll have a gin and tonic please.”

Yep. Those militia toy-soldiers who always say they are going to defend our country were around 40 years ago as well. They are still eager to play soldier these days, as long as they don’t have to do anything to, you know, actually defend our country as a soldier.

*** Feel free to share this blog. ***

Addendum:

• I don’t recall Joe’s actual name. I just remember that he was in Cathy’s class and I knew him some from high school.

Tim and Bobby’s Visit

In the ‘80s when we lived in Germany, several family members and friends visited us. To “help” them overcome jet lag, we made sure the first couple of days were action packed with eating, drinking and activities to keep them occupied. It almost proved one friend’s undoing in 1987.

Our old friend Tim visited us several times while we were stationed in Germany. In 1987, he asked if he could visit and bring his friend/work buddy Bobby along. They planned to visit us, and then tour parts of Germany, Austria and Northern Italy, eventually arriving back in Germany for Oktoberfest in Munich. We of course said yes and looked forward to their arrival.

Tim and I at a Bierfest during a different visit.

They flew to Dusseldorf one morning in September and then took the train to Worms where we picked them up. Tim recently recalled the train paralleling the Rhein River for part of the trip, when all of a sudden the train shook a bit. He looked out the window and saw two F15s flying low, following the path of the Rhein as well.

After arriving at our home in Rheindürkheim, we ate lunch. Tim and Bobby may have slept for a couple of hours, although I don’t remember for sure. Later, we gave them a tour of town and walked along the Rhein River. That night, we went out for dinner at a local Gasthaus (pub) called Sportheim. We knew the owners, Vroni and Wolfgang well, and Tim knew them from a previous visit. It’s safe to say they greeted Tim like a long lost relative. It was a great evening and Bobby joined right in. We spent several hours at Sportheim and after many biers and wines, eventually made our way home. We may have drunk a brandy or schnapps, before making our way to bed and a good night’s sleep.

The next day, amazingly, none of us were the worse for wear. After a hearty breakfast with some good German bread, sausages and cheese, we drove around to show Bobby the area. We went into Worms, the city where Martin Luther made his famous statement “Heir stehe ich” (here I stand) before the Imperial Diet in 1521. Basically, it’s where and when Protestantism started.

That evening, we had a special treat in store for the guys. The Rheindürkheim Feuerwehrfest (Fire Department Festival) was going on in town. There were about 1,000 residents in Rheindürkheim and a majority of the adults would be at the Fest. It was a classic German wein festival with a huge tent, oompah band, dance floor and lots of adult beverage.

We made our way to the fest, found some local friends and settled in. Of course we drank our share, and ate brats and other German food, such as curry wurst or roast chicken. We also listened to the music and took turns dancing with Cathy and some of the other ladies in our group. It was a great time. Eventually it was getting late, and the fest was coming to an end. We were going to head home when one of our German friends, Michael, told me several people were going to an after party at the Zenit, basically a local Navy VFW club and wanted to know if we wished to join them. I’d been to Zenit several times and immediately said yes. For Tim and Bobby, it’d be an even greater look at the local culture. Cathy, always the wisest of us two, declined and said she was going home. We left the fest and after dropping Cath at home, walked to Zenit.

Now Zenit was actually a dry-docked ship that was turned into a club. Rheindürkheim, was on the Rhein River and traditionally, most young men of the town served in the Navy instead of the Army. That’s why their “VFW” club-equivalent was in a ship.

The Zenit in Rheindürkheim

As we arrived, we made our way to the bar and bought a couple of biers. I nudged Tim and pointed out a picture hanging in Zenit. Tim’s a history major and I thought his eyes were going to bug our when he saw who it was – Admiral Karl Dönitz*, supreme commander of the German Navy during WWII. Dönitz also took over the German government after Hitler killed himself and it was he was who actually surrendered to the Allies in May of ‘45.

We had a good time at Zenit. The party was eventually winding down when our friend Hans approached me. He and his wife Inge were having an after-after party at their home and wanted to know if we wanted to stop by. Their home was actually on the way back to our house and I again immediately said yes. We joined a group of 15 or 20 people and dutifully walked or stumbled to Hans and Inge’s house.

At Hans and Inge’s there was no oompah music. What was playing on the stereo was the soundtrack from the movie “Dirty Dancing”, released earlier that year. I remember chuckling about it at the time.

I believe they served coffee and dessert for those who wanted it. I also distinctly remember Inge walking around with a bottle of homemade schnapps and pouring people small glasses/shots. Schnapps in Germany is nothing like the sweet stuff we think of as schnapps here in the States. It’s similar to Italian grappa or French marc and can definitely have a rough edge to it. She asked if we wanted some and of course we all said yes. Bobby didn’t yet know about real schnapps. We all toasted with a “Prost”. Bobby took a small sip and may have actually turned green. He looked around and saw a nearby plant, where he discretely poured the remainder of his schnapps.

A bit later, Inge came back by, saw Bobby’s empty glass and refilled. It. At that point Bobby looked at the glass and then leaned into Tim and said, “Tim, I don’t know that I can do this for the whole two weeks.” ;-).

We left a short time later and walked the 3 or 4 blocks home and immediately went to bed.

The next morning, everyone was moving a little slowly and there were probably a couple of hangovers among us, or at least there should have been. I also know this – Tim and Bobby were no longer suffering from jet lag. ;-).

They would leave us a day or two later and head south by train. We linked up with them in Munich for Oktoberfest about ten days later and they told us tales of their travels and the good times they enjoyed. At Oktoberfest itself, other than Cathy throwing her shoulder out on a rollercoaster ride with Bobby (another story, and no, alcohol wasn’t involved), we had a grand time.

Addendum:

• * Dönitz was the architect of the German U-boat campaign during WWII. He was by his own admission, a dedicated Nazi and supporter of Hitler. Following the war, he was indicted as a major war criminal at the Nuremberg trials on three counts: conspiracy to commit crimes against peace, war crimes and crimes against humanity; planning, initiating, and waging wars of aggression; and crimes against the laws of war. He was found not guilty of committing crimes against humanity, but guilty of committing crimes against peace and war crimes against the laws of war. He was sentenced to ten years’ imprisonment. After his release, he lived near Hamburg until his death in 1980.
• Here’s another story involving Tim and Germany – In 1986, we found a way to ship a Keg of German bier from a Monastery, home in a transport plane: https://mnhallblog.wordpress.com/2019/10/09/shipping-bier-from-germany/

Returning Home from Germany

In June of ‘83, I returned to America after serving 4 1/2 years with the Army in Germany. At the time, the Post-Vietnam dislike of soldiers was still alive, a decade after the war. Returning to the States, I had a good experience at the airport that still gives me shivers today.

Captain Hall in Early 1983. Commander, HHC, 34th Signal Battalion.

It’s different now and we as a country, or at least most of us, have learned to separate politics from the people serving in uniform. Back then? Post-Vietnam? We weren’t so great about how we treated our soldiers. I remember someone spitting at me as a cadet while walking in New York City in the mid-‘70s. In 1979, right before we first deployed to Germany, a woman from our church commented to my mom about how terrible it was that they as taxpayers had to pay for Cathy to go to Germany with me, and for us to be able to take some of our belongings with us. AND this was a woman from our church I’d know since I was a child.

Of course most family friends, and our close friends were great with us, but past that? Things were often ambiguous. None of this was as bad as soldiers put up with during Vietnam, but it would be years later before we (as a country) really learned to separate politics and our respect for our soldiers.

In June of ‘83, I turned over my Company Command in Stuttgart, Germany. I had a couple of weeks of additional work I needed to do, so Cathy flew back ahead of me. Finally it was time for me to go home and I flew on a commercial flight wearing civies. We landed at Dulles and I made my way to customs where the line seemed about a mile long. Several flights arrived at the same time, and the line wasn’t moving.

As I stood there, I noticed a young lady walking down the line looking at people in the line. Eventually she arrived in front of me and said “Are you in the Armed Forces?” I’m sure my short haircut and bearing probably gave me away.

I answered “Yes ma’am, the Army.” and she said “Follow me.”

I walked with her for quite awhile and we finally arrived at the front of the customs line. One of the stations opened up and she walked me over to it. The guy behind the counter looked at me and asked for my passport, or my military ID and orders, which I produced for him. He took a quick look, handed my papers back to me and then said, “Thank you for your service. Welcome home to the United States of America.”

I still get a shiver typing those words today. It was the first time someone went out of their way to thank me for what I was doing, and then welcomed me home to boot. It was such a little thing, but plainly had a huge impact on me. I remember it clear as a bell forty years later.

I’ve thought about this story lately. Probably since Panama in ‘89, and certainly since the First Gulf War, we’ve thanked our soldiers and shown respect for them. Unfortunately, an annual poll conducted last November by the Reagan Institute shows respect for the military dropping from 70% in 2017 to 48% in 2022. Much of the drop was attributed to people (from both sides) trying to politicize the military, or what the military was doing.

To be quite frank, most people today have no connection with our armed forces. Their sons and daughters aren’t in our military. If fact, over 70% of American youth today aren’t qualified for the military. They are overweight, or are doing illegal drugs, or are doing legal drugs that make them ineligible for military service. I fear that for many, saying thank-you is a cheap and easy way to feel good, while not really caring about our troops. Maybe I have that wrong, but I’m not so sure.

As time progresses, I’m hoping we as a nation can adult enough to remember to mentally separate politics and the soldiers serving in the military. I hope that we can take a couple of minutes to genuinely thank our troops. Not pro forma, but really thank them. We continue to owe them that much.

Addendum:

• in a side note, in the 4 1/2 years we were gone on that tour, I only made it back to the States once. That was to attend my sister Tanya’s wedding. When Roberta married the next year, we couldn’t afford another trip home. It was one of the many family events we would miss over the course of our almost 9 years overseas.
• Thanks to my wife Cathy for input to parts of this blog. As an Army wife, she too remembers those days. Like me, she is also concerned about the lack of connectivity between our society and our military today.

Max

I always suspected it might be true. Still, it was a bit jarring to find out it actually was true. Here in America, there are more dogs named Max, than people named Max. A lot more. In fact, there are about 8 times as many dogs as people named Max. I’m honored … I think.

Growing up in Ottawa, Illinois in the ‘60s, Max was a unique name. I believe I was the only Max at McKinley Grade School and it caused a bit of a problem. When filling out forms or headers for formal tests, teachers never believed my name was just “Max”. They were convinced it must be Maximillian, or Maxwell. I’d dutifully tell them no, it was just Max. I know at least a couple of them called mom, as I obviously didn’t know what I was talking about. Mom would let them know I DID know my own name, thank you very much.

Of course Maxwell Smart in the ‘60s, Mel Gibson as Mad Max and Russell Crowe as Maximus in Gladiator spread the name a bit more. And, Cathy’s Dad was named Max (I believe he was the first Max I personally knew). Over time, it wasn’t quite as unique among us humans.

As I grew older, one of the things many people said when they first met me was “Oh! I know a dog named Max!” We would of course have a chuckle. Sometimes they would ask if I could sit, or stay, and I’d do a reasonable dog imitation. I drew the line at rolling over.

Time passed. People became more inventive, or more sharing. I learned of several horses named Max, a Cat named Max and even a Guinea Pig named Max. And then of course there was the occasional person with a mother or daughter named Max. Years ago, friends in Germany wanted to name their beagle Max (pronounced Machs in German), but checked with me first to make sure I didn’t mind. I didn’t mind and thought it was cool, although they also pointed out they weren’t actually naming him after me ;-).

Max, the Beagle.

Which brings us to the present.

The Washington Post recently ran an article about dog and people names and the overlap between them. It turns out Max is the second most popular dog name in America right now. Only Bella (of Twilight Saga fame) is a more popular name for dogs.

Max is Pretty Popular as a Dog Name.

So how popular is Max? If you gathered 100,000 people and 100,000 dogs together in a park, 351 dogs would be named Max, while only 44 people would be named Max (for Bella, it’s 357 dogs and 20 people). At the other end of the spectrum, only 80 dogs, but 411 people would be named George.

Outnumbered a Bit on the Human Side.

Yep, if you know a “Max” (other than me), he’s more likely a dog than a human.

What’s in a name? Max means “The Greatest” and I agree it’s a great name for either a man or his best friend. The Baby Center, (an online site with a wealth of knowledge about babies, including names) had this to say – “Max is undoubtedly a cool name, but if you’re considering it, keep in mind it’s also a common pet name. In fact, Max is the most popular name for dogs in the United States, right up there with Toby, Bella, Riley, and Molly.”

We should all be so honored and appreciated.

Addendum:

• Thanks to our old friend Steven Buxton for sending us a picture of Max the beagle. We had so much fun with Steven and his folks Jim and Res back in the ‘80s.
• It turns out this is my 300th blog. I started this effort in October of 2015 and it’s evolved over time. Back then, I’d push something out every couple of weeks, or when I could get to it. The last couple of years, it’s been more or less weekly. For better or worse, my topics have remained as diverse as ever. I’m still small scale, but 300 blogs and 7 plus years of continuity – I’ll take it. I think Live Life Exuberantly remains a valid title for the blog, and one of my ongoing life goals. Thanks to all who continue reading my wandering posts.
• If you want to read the full WaPo article about dog and human names, you can find it here. (And check out how popular your name is as a dog name). You may need a subscription to read it, I’m not sure – https://www.washingtonpost.com/business/interactive/2022/people-names-for-dogs/

Eggs and Dichotomies

I recently enjoyed a fun and funny New Yorker article, by Rachel Syme. While reading, I became aware of two dichotomies simultaneously – First, she is a wonderful writer, whose prose blows mine away. Second, I know how to cook a perfect soft boiled egg, while she does not :-).

I subscribe to the New Yorker, which has great writing on a multitude of topics. One of the features of my subscription is that I receive emails a couple of times a week with reading suggestions. Last week, the email shared several food related articles, and one of them immediately caught my eye. Maybe it was the lead in … “The Ridiculous Egg Machine That Changed My Breakfast Game – It breaks all my kitchen rules, and yet, every morning, I make myself a fussy little hotel breakfast.” I’m not a kitchen gadget guy, but this sounded intriguing. I knew I was either going to love it, or hate it.

Both Reads were Good, but Syme’s Article Caught my Eye First

The article WAS good, and interesting. I enjoyed the way she wove the story of the egg machine into her own background and family history, while adding something we all crave – a little pampering while at a hotel. She talked about short getaways, and the enjoyment of coffee in bed, and wonderful little breakfasts, including soft boiled eggs.

It made me think of my own introduction to soft boiled eggs. Growing up, eggs were a family staple, particularly on weekends. Saturday mornings often saw eggs scrambled, over easy or sunny-side up, with toast and bacon on the side. Hard boiled eggs? Sure. Always at Easter, but also occasionally for a snack, and a big dose of them in mom’s potato salad. Soft boiled eggs? I don’t remember mom (or dad) ever fixing them. I believe the first time I ever ate one was while stationed in Germany in the early ‘80s. On one weekend trip, we spent the night in a small village Gasthaus. The next morning we came to the dining room for breakfast, where we were greeted with charcuterie, a cheese board, and thick slices of bread, along with something else – soft boiled eggs in small holders, with a tiny comforter over the top of the eggs to keep them warm. The presentation was funny, practical and magical all at the same time. The eggs themselves? Both simple, and delicious. I was hooked.

Of course, we then had to make them at home, which led to us buying the little egg cups, and the tiny spoons needed to scoop out that golden delight from the center of the egg. We made them for a year or two, usually on the weekend when guests were staying the night. Then, as is often the case, we got out of the habit, and eventually stopped making them. For thirty years.

The Egg Cups Sat Unused for Thirty Years

After retiring about eight years ago, I rediscovered the egg cups, and brought them back into use. I’m usually up earlier than Cathy, so we eat breakfast separately. Once about every week or two, I take the four minutes and fifty seconds needed to make a soft boiled egg. Just. The. Way. I. Like. It. A little bit of memory, delight and tastiness all in one egg.

Four Minutes and Fifty Seconds to a Nice Breakfast

Which brings me back to Rachel Syme and her article. The twin dichotomies we share are perfectly summarized in her breakfast description in the article: “Mornings at home were for English muffins with a scoop of marmalade, or muesli with a splash of almond milk. Low-risk stuff. Foolproof … What I kept fantasizing about was a perfect plate of soft-boiled eggs, with a silky, spreadable yolk the consistency of honey. I knew I wasn’t going to be able to manifest this fantasy on my own. Enter the egg machine.”

In a million years, I would never come up with the phrase “…with a silky, spreadable yolk, the consistency of honey.” I mean, that is a perfect description. It makes me hungry just reading that line. And then, she adds the kicker “ I knew I wasn’t going to be able to manifest this fantasy on my own. Enter the egg machine.” I wanted to scream out “Rachel! You too can do this. All it takes is four minutes and fifty seconds! Really!”

So there you have it. We all have our talents, we all have our fantasies, and those of us who are lucky enough, recognize the limits of the former, while trying to reach the latter. If Rachel Syme can achieve breakfast nirvana with a DASH Rapid Egg Cooker, who am I to judge? In the meantime, I look forward to reading more of her wonderful writing, and maybe learning a thing or two along the way.

Addendum:

• Rachel Syme is an American Journalist living in Brooklyn. She is a 2005 Stanford grad, and in addition to The New Yorker, has written for Rolling Stone, Elle, Salon, the New York Times, Esquire, GQ and The New Republic. If you want to learn more about her, or read some of her other prose, you can find it here: http://www.rachelsyme.com/
• Here is a link to her article about the egg cooker: https://www.newyorker.com/culture/kitchen-notes/the-ridiculous-egg-machine-that-changed-my-breakfast-game
• A link to the Dash Rapid Egg Cooker at Amazon can be found here: https://www.amazon.com/Dash-Rapid-Egg-Cooker-Scrambled/dp/B09CQF4SWV/ref=sr_1_3?crid=12S9WKBQR7VDH&keywords=dash+egg+cooker&qid=1654524511&s=home-garden&sprefix=Dash%2Cgarden%2C235&sr=1-3
• I do note there are lots of recipes for soft boiled eggs out there. They mostly differ based on how firm you want the yolk to be. My four minute fifty second recipe is from Joy of Cooking and produces a firm white, with a thick, but still liquid yolk. If you want a firmer yolk, go up to 6 or 6 1/2 minutes, which will provide a jammy yolk. After that? It’s on the way to becoming a hard boiled egg. A couple of similarities were in all of the recipes: slowly lower the egg directly into simmering water so it doesn’t crack, and the water should only be simmering, not a rolling boil.