DAY 724 - road clearing austrian style & naughty french toast

the sun was shinning only a few hours ago

WOW.....I didn't realize how close we were to reaching our target of 731 days.  It’s only fitting then that this post comes just as we are about to move out of our apartment and hit the road again.   It’s a funny feeling as time has flown by & it seems like only a few months ago that we left Australia for this adventure, but it also seems like ages ago. 

We're being held captive by all this snow.  We initially intended on leaving Bischofshofen on 16 March, but then the cold snap came.  Europe is in the throes of winter again and it doesn't look like it’s going to end anytime soon.  In a moment of brilliance I decided to sell our Ski's, snowboard & passes last week from the back of our car boot (like a true Aussie scab) so we haven't been able to get on the slopes to enjoy it.  It was hilarious and I was the talk of the Ski Resort car park.  Word got around that I was from Australia, so lots people just came over for a chat.  They wanted to know what I was doing here, what Australia was like and then coming back later to see how I was going with my sales.  I even had a taxi driver, couldn't speak a word of English, but he kept dropping is clients off in front of me, just in case they bought something.....how’s that for free advertising!  The Austrian's are such great people & we will really miss them.

We have wonderful landlords here, so it nice to have not been in a rush to say goodbye.  We've been able to get in the last of our Deutsch-lisch,  google translated & hand gesture conversations before we leave & Loni presents us with a bit of home cooked food every now and then (which is super yummy) so wheres the rush!!

It has also given us a good chance to give Wher'dmadaygo a bit of TLC before we hit the road.  She's been resting quietly these past 3 months high up on the farm with a million dollar view.   The soggy ground and snow didn't want to let go at first, but Rupert didn't let that stop him.  He pushed and pushed and I have absolutely no idea how he did it!  Rupert v 4.5ton Wher'dmadaygo - Rupert won!  No machines or tractors where used in this process, just sheer brute man power.  We're wondering how we can bottle him up and take him with us for all those sticky situations we get in around Europe.

We had a wonderful day trip the other day to see the beautiful town of St. Wolfgangsee.  On our return decided to take a high mountain pass back to the farm only be to held up by the authorities as they needed to clear the road.

It will be sad to say goodbye to the Holzmann's & Austria but also excited about seeing Germany, Denmark, a bit of Sweden, Netherlands & Belgium as we head north and then back to UK for more cold weather.  

Wolfgangsee

We also booked a cruise to check out the Norway Fjords yesterday, which we will do in May from UK.  We are running out of time, so this is the best option and at 399pound per person, it is a total bargain and soooo much cheaper than trying to take the camper through super expensive Norway with its hefty tolls & fuel costs.  

We are missing home, and work, so plan to be back in Australia by November.  There is so much that we haven't seen or done yet, but it will be nice to have a few places to discover when we return in later years.  

Thought it was about time to post a recipe as it’s been a while.  Not an Austrian dish, but it’s a great winter comfort food, especially for a lazy Sunday morning brecky whilst enjoying our spectacular view of the Alps.  It’s also really good for those fellow campers out there, who only have a hob as no oven is needed.

naughty french toast

Ingredients

·         1-2 small banana's

·         a nice handful of blueberries

·         1-2 large eggs

·         1 tablespoon golden caster sugar

·         4 slices of medium-cut white bread

·         butter, at room temperature

·         low-fat Greek yoghurt, to serve

·         optional: icing sugar, for dusting

To prepare 

Peel the banana and mash in a bowl, add the blueberries and lightly crush.
Crack the eggs into a separate shallow bowl, add the sugar and beat with a fork.
Place bread in the sweet egg mixture till soaked through on both sides.
Pick up the bread and let the excess egg drip off, then pop on a plate.
Smear most of the banana & berry mixture onto one slice, leaving a little gap around the edges, leaving a little of the mixture left over for serving.
Put the other slice on top and press down with a egg flip to help them stick together.
Put a frying pan on a medium heat and add a knob of butter and melt.
Fry for 2 to 3 minutes on each side, until golden brown & crisp.
Transfer to a plate, serve with a dollop of yoghurt and the remaining fruit mixture on top.
Dust with icing sugar.

anniversary lunch at Wolfgangsee