This is the beginning of the real quiet time in Germany. At the very minute (it is 2 p.m.), all shops close their doors and stay so until 28 December (Monday).

This is the time to bake cookies, listen to Christmas music, or blog. Most other German families are getting ready to drag the tree inside and start decorating it. We did that three weeks ago, a bit later than most Christmas celebrating families in the U.S.A, but much earlier than families in Germany.

Christmas Eve dinner has to be simple and quick – ours will be Sauerkraut, Rippchen (loin ribs), and mashed potatoes. Afterwards it is time to open the window to let in Christkind to deliver the presents.

If you are in Germany, then open your window or step outside around 7 or 8 p.m. There is no sound to be heard, most traffic has stopped, and its total stillness is amazing on this Holy Night.

Räucherkerzen are candles that produce a scented smoke. Commonly found scents are incense, pine, cinnamon and honey.

Coming originally from the Ore Mountains (Erzgebirge) they are often used as part of Christmas decorations, such as Räuchermännchen.

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It has been snowing since late morning and there are no signs of letting up. The streets are deserted and the air is thick with snow.

Overlooking Camp King, Oberursel

Im Rosengärtchen, Oberursel

Later on we will be heading out to an outdoor mulled wine party. We were supposed to bring folding chairs – I guess we can forget about those. Dressed in a snowsuit seems more reasonable and being armed with a hip flask of whiskey (to keep the mulled wine warm) is crucial.

We will be celebrating Julfest (winter solstice). In the old days, people used to set cartwheels on fire and let them roll down the hill, which was meant to fertilize the fields.

We won’t be doing any of that today as we will only gather around a bonfire in somebody’s back courtyard.

Rien ne se fait sans un peu d’enthousiasme.

– Voltaire –
Letters on England (Classics)

I had almost forgotten this retro food until Graham mentioned it. As a child I only got to admire this at other people’s festivities such as New Year’s Eve or some other occasions such as adults’ birthdays, etc. Like many other children, I did not care for cheese, and so I only enjoyed looking at it.

When Graham mentioned the Käseigel on one of our podcasts a couple of years back, I eagerly volunteered to make one for a podcast take. Well, it has taken me two years just to keep my promise. But now I have not only made one Käseigel, but three within a week!

The very first one – kind of like a dry-run on how to make Käseigels – I had kept in the cool stairway, only covered by a plastic wrap. Both kids, after having passed it on their return from school, asked me suspiciously what kind of thing this little monster was out there. Last night my daughter asked me to make one to take to her Humanities class this morning to celebrate the coming winter break.

Here it is, the infamous German Käseigel (literal translation: cheese hedgehog):

Käseigel (pronounced: Kä-se-i-gel)

All you need to create such a 70s-looking appetizer is:

* any kind of melon for the base

* Gouda cheese ( a one-pound packet will make two Käseigels)

* fresh fruit such as tangerines, grapes, etc. (a can of mixed fruit cocktail will also do)

* party-picks, available at most supermarkets

For a kid-size version, half of a big apple may be used.

The Gouda needs to be cut into bite-size pieces, speared with fruit and cheese alternating – to your liking.

The longer I look at this photo, the more this appetizer looks like a celebrated Gaul’s head gear (see Asterix and Obelix’s Birthday – The Golden Book from Amazon de).