Good Morning

Sunrise in Feldbrunnen

And the sun was rising this morning. After the misty start to yesterday, it was a bright early morning, although very cold. There is still a frosty layer on the grass outside with minus temperatures, so it can only get warmer. I took two photos this morning and a bird obliged with a flight show on the second, probably a crow as they are the only flying objects at the moment.

I notice that the days are now becoming longer. We have not yet had our daylight saving whatever, but at the moment it is fine with me: lighter in the morning and longer lighter in the afternoon which gives me a chance to go for a walk.

Valentine's bouquet

Yesterday I paid a visit to the supermarket in the morning. Mr. Swiss had a few bits and pieces to buy in the household department in the basement, so I took my flower photos when we entered the supermarket and what did I see. I knew it. Why bother to buy flowers on Valentine’s Day, when you can buy them half price a day later. They had the most beautiful arrangements with red roses and lilies, still looking fresh and romantic on 15th February. It is not the same? Of course it is, flowers are flowers, and what is in a day – it is the half price thought that counts. I did not buy any, as I do not do Valentine and neither does Mr. Swiss who was already at the bottle bank depositing the empty plastic cola bottles. He probably did not even notice the special prices.

I made my experience with mother’s day, and christmas. Just a little patience and you can save quite a lot, after all it is the thought that counts, even if it is half price.

I was again allowed/ordered to drive home yesterday from the supermarket. There was almost no traffic on the road and so I had time to pay attention to the silly details that exist when driving a car. These days you do not have dials in the car for the speed, but it all shows up numerical, which I find much easier. It is all a question of not going too fast or too slow. It seems that I was way too slow on the finishing stretch, but the sun was shining, the road was empty and I was enjoying the passing secenery.  Otherwise we survived, although there was a small problem with parking in our underground parking lot. Thank goodness we own two spaces next to each other which saves time for me. I really do not see the point if the car is parked in a straight line or not. You can straighten it out again when you drive away, but this could lead to a discussion about everything looking better.

The suggestion has now been made that not only should I drive home  but also drive when we depart. No problem – it is all the same but in reverse.

Mr. Swiss has to go to town this morning to see the doc and I also need a prescription for my diabetes tablets. There is also a butter problem. It all started two days ago when we forgot to replenish the butter in the supermarket and Mr. Swiss had to go on an extra tour in the afternoon. I like to cook with butter. I grew up in England using cooking fat for everything, but since I discovered butter, I find it much better, and we can get a special butter in Switzerland costing a little less for cooking. It is one of the big reasons why I dislike english cooked food so much. At home or in restaurants it all has that aftertaste from the fat they use for cooking. It seems that our special cooking butter is a joke, because this special butter is just as good as the normal bread speady butter. Forgetting butter once is OK, but forgetting it again yesterday is a real sign of diminished alerts in the golden oldie brain. I wil get through this morning, but then it is a zero situation, so Mr. Swiss will also be on a butter replenishing mission.

Eventually when we have over come the morning and I have finished my household tasks there will be a clear afternoon. If the weather holds I will be out again making the surroundings uncertain with my camera.

I will be back – a threat or a promise?

9 thoughts on “Good Morning

  1. Good morning, Pat. ‘A threat or a promise ?’ Yes that put a smile on my face. A promise is better I think. I could have given you some of our butter because we are overstocked and it’s frozen right now. This morning I will go to a supermarket because they have chicken breast for just €2.50 a kilo so it’s definitely worth going And they have Greek yogurt for €1.69 a kilo and we use lots of that too. I loathe going shopping but love eating so I must go. Yes, you said that the flowers would be half price and you were right. We have bright sunshine here today and the forecast is for 21c. Sounds perfect to me. Have a good day, Pat.

    Liked by 1 person

    • I do not eat yogurt because it does not agree with me and I do not really like it. I have never frozen butter, although I know you can, but I go shopping at least three times a week, and Mr. Swiss in between, so I do not need to freeze it.
      We had super weather today, and I went for a walk this afternoon. The sun was shining and it really puts you in a good mood. With the camera on my shoulder I was happy.

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  2. Butter is not ideal to cook with, as it browns – which is undesirable. So butter should only ever be used with oil (it does not brown then that easily). Butter contains only 80 % of fat and among the other 20 % are milk proteins that burn when the butter gets brown. There is also water, which makes for undesirable squirts from the pan. Much better to use oil. I use rape-seed oil, a lot of people use sun-flower oil, as those two can be heated to higher temperatures than extra virgine olive oil and are more neutral in their taste.
    Grandma used to cook with lard, too – but that is not ideal, either.
    Coconut fat is not a desirable fat – not only because those palm plantations are ecological undesirable, also because the fat of coconut is saturated.

    Sorry, I am a Know-It-All, I know … but I like eating – and I like to know what I stuff in my pie-hole.

    Liked by 1 person

    • I have never had a problem cooking with butter. All fat burns eventually, you just have to keep an eye on the pan. I lived with an Indian-Swiss family for two years and Indians cook with Ghee (eingesottene Butter) which I have also tried, but after a while the smell lingers in the kitchen. There are various types of fat and oil to cook with, all having their advantages and disadvantages, but I like butter – what we call Kochbutter. If you do the chemical analysis you find that he has more of this and less of that, but in taste I do not find a big difference and it is cheaper that the so-called “Tafelbutter” which I rarely buy. In England butter is not so expensive (Switzerland it is expensive), but I grew up in a family that used the so-called cooking fat. It is one of the reasons why I do not like english food so much, it is the smell and taste that I do not like. I am happy with my butter. I fry with it, add it to the pasta and the rice.
      I have used oil for cooking, but I prefer the taste of butter in my fried stuff. I do not even notice that it spits so much when being heated. Rape grows in our village, very pretty yellow fields, and we can also buy the oil which has become quite popular over the past years. I use olive oil in my salad sauce, otherwise I like my butter for cooking.

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  3. In Switzerland you’ve got more varieties of butter than on our side of the border, i. e. Bratbutter (frying b.), Kochbutter (cooking b.) and whatnot. Nobody was able to tell me the difference. What would happen were I to confuse the frying with the cooking kine? Oh no – that doesn’t make sense in English. While kochen and Kochbutter only refer to cooking in a saucepan, braten can only be done in a frying pan. Oil was probably invented for cooks who can’t make up their minds.

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    • I do not do a scientific analysis when I cook. If I like it I use it, and have no time for going into details. I do not like brat butter because the smell hangs around in the kitchen forever. All the other butters have their advantages and disadvantages I suppose, but they all taste the same. Kochbutter is just as good for spreading on breading as any other butter and is cheaper. It was once discovered in a TV programme analysis that there is not a big difference. I know what I prefer and what I like to cook with, all the rest is just a complication.

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