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Journal

When, while the lovely valley teems with vapour around me, and the meridian sun strikes the upper surface of the impenetrable foliage of my trees.

Guido Grohmann 2. November 2016

Saarbrücken Recipies

With Zwiwwelschmeer — literally “onion grease” — the name says it all: it’s a wonderfully messy, extremely tasty, and hearty dish.

Guido Grohmann 31. October 2016

Saarbrücker Geschichten

The Saarbrücker Zeitung was founded by Bernhard Gottfried Hofer, whose descendants still live in Saarbrücken today.

Guido Grohmann 21. October 2016

Saarbrücken Recipies

Dibbelabbes (or Schales) is probably the most famous dish from the Saarland. It’s a hearty potato casserole.

Guido Grohmann 19. October 2016

Saarbrücken Recipies

The previously described “Mehlknepp” (flour dumplings) are mixed with boiled potatoes and a bacon-cream sauce — thus, they are “married.”

Guido Grohmann 17. October 2016

Saarbrücken Recipies

Gefillde, literally “the filled ones,” are dumplings stuffed with liver sausage and/or minced meat.

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