Month: November 2019

Beautiful Christmas Door Decoration Ideas

Christmas is nearly thumping at the entryway. The trees have been trimmed; the mantle has been enhanced, and the Christmas menu has been chosen. However, shouldn’t something be said about the front entryway? How might you leave the front entryway unfilled? All things considered, it is the principal thing that your visitors will see while going to the gathering.

 

Chrismas Decoration

 

There are a great deal of Christmas entryway brightening thoughts for each home. Whatever subject or style you have at home, there are a few incredible Christmas entryway enlivening thoughts for you. There’s generally a wreath or some sort of Christmas stylistic theme holding tight the entryways. Truth be told, Christmas wreaths alone come in different kinds. You’ll be astounded at what number of Christmas improvements are out there for your entryway. Let’s take a look at these great ideas.

Chrismas Decoration

More door decorations at:

https://jihanshanum.com/beautiful-christmas-door-decoration-ideas/

 

Soup Dumplings (Xiaolongbao)

Shanghai Steamed Soup Dumplings (Xiaolongbao), by thewoksoflife.com

Soup Dumpling Recipe Instructions

Below, you will find step-by-step detailed instructions with photos. For the full recipe card in condensed form, scroll down to the bottom of this post.

Step 1: The Aspic

The first thing to make is the aspic, or meat gelatin, which will create the soup in the soup dumplings.

You’ll make a pork soup with bones and skin (don’t freak out at this! The Chinese—as well as all of the world’s great food cultures—have learned to utilize every part of an animal and leave nothing behind to waste!), which will help you create a smooth, firm aspic once chilled.

You can use the skin from a skin-on pork shoulder and buy pork neck bones or ham bones. If they’re not readily available in your local market, ask the butcher.

  • ½ lb pork skin (225g), cut into 1-inch strips
  • 1 lb (450g) pork neck bones (you want neck bones that still have meat on them!)
  • water
  • 2 slices ginger
  • 1 scallion, cut into 3 pieces
  • 1 tablespoon shaoxing wine

In a small pot, add the pork skin and pork bones and cover with cold water. Bring to a rolling boil, and immediately drain and rinse off the bones and the skin. This gets rid of any impurities.

Rinse out the pot and put everything back in. Add 4 cups (950 ml) of water along with the ginger, scallion and wine. Bring the pot to a boil and then reduce the heat to low. Cover and simmer for 2 hours.

After 2 hours, turn off the heat, allow the soup to cool, and strain the liquid into a bowl. As to the leftovers in the pot, you can discard them or go the Chinese route, which would be to drizzle some light soy sauce over everything and start grazing).

Once the liquid is completely cooled, cover and refrigerate overnight.

This is what you’ll have the next day. Meat jello!

Pork aspic, by thewoksoflife.com<img class=”aligncenter wp-image-6443 size-full” src=”https://thewoksoflife.com/wp-content/uploads/2014/08/shanghai-soup-dumpling-08.jpg” alt=”Pork aspic, by thewoksoflife.com” width=”600″ height=”692″ srcset=”https://thewoksoflife.com/wp-content/uploads/2014/08/shanghai-soup-dumpling-08.jpg 600w, https://thewoksoflife.com/wp-content/uploads/2014/08/shanghai-soup-dumpling-08-260×300.jpg 260w” sizes=”(max-width: 600px) 100vw, 600px” />

Step 2: The Dough

  • 1 cup all-purpose flour (130g)
  • 6 tablespoons warm water (90 ml)

In a mixing bowl, add the flour and warm water 1 tablespoon at a time. Work and knead the dough for 15-20 minutes. The dough should be very soft and smooth. Cover with a cloth and let it rest for 30 minutes.

Step 3: The Filling

  • 1 pound (450g) ground pork (70% lean 30% fat)
  • 2 tablespoons shaoxing wine
  • 3/4 teaspoon salt
  • 1/2 teaspoon sesame oil
  • 3/4 teaspoon sugar
  • 3 teaspoons light soy sauce
  • 3 tablespoons water
  • A pinch of ground white-pepper
  • 1 tablespoon minced ginger
  • 1 heaping cup of your aspic, diced into ½-inch pieces

Take your ground pork and put it in the food processor. Pulse for 30-60 seconds until the pork resembles paste. In a mixing bowl, add the pork and all the rest of the ingredients except the aspic.

Mixing ground pork dumpling filling, by thewoksoflife.com<img class=”aligncenter wp-image-6442 size-full” src=”https://thewoksoflife.com/wp-content/uploads/2014/08/shanghai-soup-dumpling-07.jpg” alt=”Mixing ground pork dumpling filling, by thewoksoflife.com” width=”600″ height=”399″ srcset=”https://thewoksoflife.com/wp-content/uploads/2014/08/shanghai-soup-dumpling-07.jpg 600w, https://thewoksoflife.com/wp-content/uploads/2014/08/shanghai-soup-dumpling-07-300×199.jpg 300w” sizes=”(max-width: 600px) 100vw, 600px” />

Whip everything together thoroughly, for about 2 minutes. You want everything to be extremely well combined, and the pork should look like a light, airy paste. Gently fold in the diced aspic, and do not over-mix.

Mixing pork and aspic to make filling, by thewoksoflife.com<img class=”aligncenter wp-image-6444 size-full” src=”https://thewoksoflife.com/wp-content/uploads/2014/08/shanghai-soup-dumpling-09.jpg” alt=”Mixing pork and aspic to make filling, by thewoksoflife.com” width=”600″ height=”420″ srcset=”https://thewoksoflife.com/wp-content/uploads/2014/08/shanghai-soup-dumpling-09.jpg 600w, https://thewoksoflife.com/wp-content/uploads/2014/08/shanghai-soup-dumpling-09-300×210.jpg 300w” sizes=”(max-width: 600px) 100vw, 600px” />

Cover and transfer the filling to the refrigerator until ready to make the dumplings. If you’re ready now, you can put it in the freezer for 15 minutes to allow it to firm up and make assembling the buns easier.

Step 4: Assembly

Lightly dust a clean work surface with flour and roll the dough into a long cylinder/cigar, about an inch in diameter. Cut the dough into small equal pieces weighing about 11 grams each (the dough chunks should be a size resembling that of gnocchi).

Dumpling wrapper dough cut into small pieces, by thewoksoflife.com<img class=”aligncenter wp-image-6447 size-full” src=”https://thewoksoflife.com/wp-content/uploads/2014/08/shanghai-soup-dumpling-10.jpg” alt=”Dumpling wrapper dough cut into small pieces, by thewoksoflife.com” width=”600″ height=”399″ srcset=”https://thewoksoflife.com/wp-content/uploads/2014/08/shanghai-soup-dumpling-10.jpg 600w, https://thewoksoflife.com/wp-content/uploads/2014/08/shanghai-soup-dumpling-10-300×199.jpg 300w” sizes=”(max-width: 600px) 100vw, 600px” />

Roll out each piece into a round disc about 3 – 3 ¼ inches diameter. Keep everything under a damp cloth.

Prepare your bamboo steamer. You can line it with cheese cloth…

Single soup dumpling with many folds, by thewoksoflife.com<img class=”aligncenter wp-image-6436 size-full” src=”https://thewoksoflife.com/wp-content/uploads/2014/08/shanghai-soup-dumpling-01.jpg” alt=”Single soup dumpling with many folds, by thewoksoflife.com” width=”600″ height=”902″ srcset=”https://thewoksoflife.com/wp-content/uploads/2014/08/shanghai-soup-dumpling-01.jpg 600w, https://thewoksoflife.com/wp-content/uploads/2014/08/shanghai-soup-dumpling-01-199×300.jpg 199w” sizes=”(max-width: 600px) 100vw, 600px” />

…napa cabbage leaves, or these lovely bamboo steamer discs, which can be found in some Chinese restaurant supply stores (if using these, you must brush the discs with oil first!).

Steamed Shanghai Soup Dumplings (Xiaolongbao), by thewoksoflife.com<img class=”aligncenter wp-image-6445 size-full” src=”https://thewoksoflife.com/wp-content/uploads/2014/08/shanghai-soup-dumpling-11.jpg” alt=”Steamed Shanghai Soup Dumplings (Xiaolongbao), by thewoksoflife.com” width=”600″ height=”902″ srcset=”https://thewoksoflife.com/wp-content/uploads/2014/08/shanghai-soup-dumpling-11.jpg 600w, https://thewoksoflife.com/wp-content/uploads/2014/08/shanghai-soup-dumpling-11-199×300.jpg 199w” sizes=”(max-width: 600px) 100vw, 600px” />

When all that is prepared, take out the filling. You’ll be making each bun one at a time. Place about 1 tablespoon of filling in the middle of your dumpling skin. Pleat with as many folds as you can muster: 12-18 folds should do it.

Watch the video in our Carrot Ginger Pork Bun post. The technique is very similar. Basically, as you fold, you’re constantly using your thumb to push the filling into the resulting little “bag” that you’re creating with the dough. For this one, you’re just making more folds.

Make sure the top is sealed. If the filling ever gets too wet or hard to handle, put it in the freezer for another 15 minutes and start again.

Pork and aspic filling on thin dumpling wrapper, by thewoksoflife.com<img class=”aligncenter wp-image-6437 size-full” src=”https://thewoksoflife.com/wp-content/uploads/2014/08/shanghai-soup-dumpling-02.jpg” alt=”Pork and aspic filling on thin dumpling wrapper, by thewoksoflife.com” width=”600″ height=”902″ srcset=”https://thewoksoflife.com/wp-content/uploads/2014/08/shanghai-soup-dumpling-02.jpg 600w, https://thewoksoflife.com/wp-content/uploads/2014/08/shanghai-soup-dumpling-02-199×300.jpg 199w” sizes=”(max-width: 600px) 100vw, 600px” />

Place the buns in the lined steamer basket, about 1 1/2 – 2 inches apart. 

Soup dumplings in steamer before cooking, by thewoksoflife.com<img class=”aligncenter wp-image-6438 size-full” src=”https://thewoksoflife.com/wp-content/uploads/2014/08/shanghai-soup-dumpling-03.jpg” alt=”Soup dumplings in steamer before cooking, by thewoksoflife.com” width=”600″ height=”902″ srcset=”https://thewoksoflife.com/wp-content/uploads/2014/08/shanghai-soup-dumpling-03.jpg 600w, https://thewoksoflife.com/wp-content/uploads/2014/08/shanghai-soup-dumpling-03-199×300.jpg 199w” sizes=”(max-width: 600px) 100vw, 600px” />

Step 5: Steaming

In a metal steamer pot or wok, boil water. If using a wok, put the water at a level so that when you put the bamboo steamer into the wok, the water rises about ½ inch up the bottom of the bamboo base. You never want the water to touch the dumplings inside, though, so make sure not to fill it too high!

Make sure not to fill it too low either, because if all the water evaporates, you could end up burning your bamboo steamer. See our post on how to set up a steamer if you’re not familiar with steaming foods in Chinese cooking.

Once the water is boiling, put the bamboo steamer in the wok or steamer pot, cover with the bamboo steamer lid, and steam over high heat for 8 minutes. Immediately remove the bamboo steamer from the pot and serve.

Step 6: Eating!

Ok, so there is definitely a proper way to enjoy these dumplings. Put away the soy sauce, because it has no place on the table right now. What you want is Chinese black vinegar.

Pour some out into a small, round dish or bowl, and top with some very thin matchsticks of ginger. You can also dilute the vinegar with a tiny splash of water to make the flavor a little more delicate.

Take out your two utensils—chopsticks and a Chinese soup spoon (a fork would just butcher these and the soup would dribble out all over the table. It would be a tragedy of Shakespearean proportions).

Carefully, slowly peel the xiaolongbao off of the steamer basket and dip it into the vinegar.

Chinese soup dumpling and vinegar, by thewoksoflife.com<img class=”aligncenter wp-image-6440 size-full” src=”https://thewoksoflife.com/wp-content/uploads/2014/08/shanghai-soup-dumpling-05.jpg” alt=”Chinese soup dumpling and vinegar, by thewoksoflife.com” width=”600″ height=”902″ srcset=”https://thewoksoflife.com/wp-content/uploads/2014/08/shanghai-soup-dumpling-05.jpg 600w, https://thewoksoflife.com/wp-content/uploads/2014/08/shanghai-soup-dumpling-05-199×300.jpg 199w” sizes=”(max-width: 600px) 100vw, 600px” />

Gently transfer the dumpling to your soup spoon…

Dipping soup dumpling into black vinegar and ginger, by thewoksoflife.com<img class=”aligncenter wp-image-6441 size-full” src=”https://thewoksoflife.com/wp-content/uploads/2014/08/shanghai-soup-dumpling-06.jpg” alt=”Dipping soup dumpling into black vinegar and ginger, by thewoksoflife.com” width=”600″ height=”895″ srcset=”https://thewoksoflife.com/wp-content/uploads/2014/08/shanghai-soup-dumpling-06.jpg 600w, https://thewoksoflife.com/wp-content/uploads/2014/08/shanghai-soup-dumpling-06-201×300.jpg 201w” sizes=”(max-width: 600px) 100vw, 600px” />

…and take a tiny bite out of the skin on the side of the soup dumpling to make a little hole. Proceed to slurp the soup out of the bun (Carefully. It’s HOT). Then, with a little more vinegar, finish the whole thing off in one bite.

Repeat as needed until all of the Shanghai Soup Dumplings are gone!

By the way, as if it could get any better, a side benefit of this soup dumpling is that it’s full of collagen from all that pork skin, which is a major skin-booster. Xiaolongbao are delicious AND can help you stay young!?! Come ON!

<img style=”border-width: 0px;border-style: solid;border-color: #666666;” width=”150″ height=”150″ src=”https://thewoksoflife.com/wp-content/uploads/2014/09/shanghai-soup-dumpling-12-e1569441411964-150×150.jpg” class=”attachment-150×150 size-150×150″ alt=”” srcset=”https://thewoksoflife.com/wp-content/uploads/2014/09/shanghai-soup-dumpling-12-e1569441411964-150×150.jpg 150w, https://thewoksoflife.com/wp-content/uploads/2014/09/shanghai-soup-dumpling-12-e1569441411964-200×200.jpg 200w, https://thewoksoflife.com/wp-content/uploads/2014/09/shanghai-soup-dumpling-12-e1569441411964-100×100.jpg 100w, https://thewoksoflife.com/wp-content/uploads/2014/09/shanghai-soup-dumpling-12-e1569441411964-500×500.jpg 500w” sizes=”(max-width: 150px) 100vw, 150px” />

Soup Dumplings (Xiaolongbao)

Shanghai Soup Dumplings, or xiaolongbao (小笼包)—perhaps the most perfect single bite of food ever conceived by man—do not require much introduction. Paper-thin wrappers envelop perfectly seasoned pork filling and rivers of hot, flavorful soup. If you want to make more of these, you can multiply this recipe as needed!
Prep Time1 d
Cook Time30 mins
Total Time1 d 30 mins
Course: Dim Sum
Cuisine: Chinese
Servings: 6
Calories: 294kcal
Author: Judy

Ingredients

For the aspic:

  • ½ pound pork skin (225g, cut into 1-inch strips)
  • 1 pound pork neck bones (450g, you want neck bones that still have meat on them!)
  • water
  • 2 slices ginger
  • 1 scallion (cut into 3 pieces)
  • 1 tablespoon shaoxing wine

For the dough:

  • 1 cup all-purpose flour (130g)
  • 6 tablespoons warm water (90 ml)

For the filling:

To serve:

Instructions

The Aspic:

  • In a small pot, add the pork skin and pork bones and cover with cold water. Bring to a rolling boil, and immediately drain and rinse off the bones and the skin. This gets rid of any impurities. Rinse out the pot and put everything back in. Add 4 cups (950 ml) water, ginger, scallion and wine. Bring the pot to a boil and then reduce the heat to low. Cover and simmer for 2 hours.
  • After 2 hours, turn off the heat, allow the soup to cool, and strain the liquid into a bowl. Once the liquid is completely cooled, cover and refrigerate overnight.

The Dough:

  • In a mixing bowl, add the flour and the warm water 1 tablespoon at a time. Work and knead the dough for 15-20 minutes. The dough should be very soft and smooth. Cover with a cloth and let it rest for 30 minutes.

The Filling:

  • Take your ground pork and put it in the food processor. Pulse for 30-60 seconds until the pork resembles paste. In a mixing bowl, add the pork and the rest of the ingredients except the aspic. Whip everything together thoroughly, for about 2 minutes. You want everything to be extremely well combined, and the pork should look like a light, airy paste. Gently fold in the diced aspic, and do not over-mix. Cover and transfer the filling to the refrigerator until ready to make the dumplings. If you’re ready now, you can put it in the freezer for 15 minutes to allow it to firm up and make assembling the buns easier.

Assembly:

  • Lightly dust a clean work surface with flour and roll the dough into a long cylinder/cigar, about an inch in diameter. Cut the dough into small equal pieces weighing about 11 grams each (the dough chunks should be a size resembling that of gnocchi). Roll out each piece into a round disc about 3 – 3 ¼ inches diameter. Keep everything under a damp cloth.
  • Prepare your bamboo steamer. You can line it with cheese cloth, napa cabbage leaves, or these lovely bamboo steamer discs, which can be found in some Chinese restaurant supply stores (if using these, you must brush the discs with oil first!).
  • When all that is prepared, take out the filling. You’ll be making each bun one at a time. Place about 1 tablespoon of filling in the middle of your dumpling skin. Pleat with as many folds as you can muster: 12-20 folds should do it. Make sure the top is sealed. If the filling ever gets too wet or hard to handle, put it in the freezer for another 15 minutes and start again.
  • Place the buns in the lined steamer basket, about 2 inches apart.

Steaming:

  • In a metal steamer pot or wok, boil water. If using a wok, put the water at a level so that when you put the bamboo steamer into the wok, the water rises about ½ inch up the bottom of the bamboo base. You never want the water to touch the dumplings inside, though, so make sure not to fill it too high!
  • Once the water is boiling, put the bamboo steamer in the wok or steamer pot, cover with the bamboo steamer lid, and steam over high heat for 8 minutes. Immediately remove the bamboo steamer from the pot and serve.

Eating:

  • Ok, so there is definitely a proper way to enjoy these dumplings. Put away the soy sauce because it has no place on the table right now. What you want is Chinese black vinegar. Pour some out into a small, round dish or bowl, and top with some very thin matchsticks of ginger.
  • Take out your two utensils—chopsticks and a Chinese soup spoon (a fork would just butcher these and the soup would dribble out all over the table. It would be a tragedy of Shakespearean proportions).
  • Carefully, slowly peel the xiaolongbao off of the steamer basket and dip it into the vinegar. Gently transfer the dumpling to your soupspoon and take a tiny bite out of the skin on the side of the bun to make a little hole. Proceed to slurp the soup out of the bun (Carefully. It’s HOT). Then, with a little more vinegar, finish the whole thing off in one bite.

Notes

Makes 18-20 dumplings, about 3 pieces per serving.

It’s not really a good idea to freeze these, as they’re so delicate.

Nutrition

Calories: 294kcal | Carbohydrates: 17g | Protein: 15g | Fat: 17g | Saturated Fat: 6g | Cholesterol: 54mg | Sodium: 503mg | Potassium: 246mg | Fiber: 1g | Sugar: 1g | Vitamin A: 20IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 2mg
Can’t wait to try this recipe.  Looks really yum !

Conversation Questions–Gifts

Gift, Christmas, Surprise, Packed, Packaging

 

  • What kinds of gifts do you like to give?
  • Have you ever re-gifted something?
  • If you don’t like a gift, how long should you keep it?
  • What gift will you give your home-stay family when you leave?
  • What was your last gift?
  • What gift will you give your boyfriend/girlfriend for their birthday?
  • Is there a special gift you like to get?
  • What kinds of gifts do you like to get?
  • Do you ever give or get a knick-knack as a gift?
  • How did you like your last gift?
  • Did you ever get a gift you didn’t like?
  • What gift do you recommend someone give in your culture?
    • For children?
    • For parents?
    • For spouses?
    • For boyfriend?
    • For Girlfriend?
  • What gift would you most like to get?
  • What was the best gift you ever received?
  • How do you thank someone who gave you a gift?
  • What kinds of gifts do you think the other people in the class need?
  • Who was the last person you gave a gift to?
  • Is it enough for a husband/boyfriend to give flowers to his wife/girlfriend on her birthday?
  • What are the times of the year that you give gifts?
  • What are some of the things that you do not give as gifts in your country?
  • What do you think of people who give gifts?

http://iteslj.org/questions/

How to wrap perfectly packaged gifts

The genius hack that will help you wrap your presents.

Christmas is fast approaching and wrapping dozens of presents can be one of the more tedious jobs of the festive season.

But one genius and little-known hack can give your presents a flawless finish, using half the paper and at half the cost.

The ‘diagonal wrapping method’, coined by lifestyle blogger Kallie Branciforte, promises to quickly and painlessly make wrapping easier — and it turns the conventional wrapping method on its head.

  • The 'diagonal wrapping method' (right) promises to quickly and painlessly make wrapping easier - and it turns the conventional wrapping method (left) on its head.
  • a person sitting at a table using a laptop: The genius and little-known hack coined by lifestyle blogger Kallie Branciforte (pictured) can give your presents a flawless finish, using half the paper and at half the cost
  • a person sitting in a living room: The technique is perfect for when it looks like there isn't enough paper to wrap around a presentThe genius and little-known hack coined by lifestyle blogger Kallie Branciforte (pictured) can give your presents a flawless finish, using half the paper and at half the cost
In the video, Kallie lifts each corner of the wrapping paper towards the center of the box. She says the technique is perfect for when it looks like there isn’t enough paper to wrap around a present. Fixing each triangular section to the surface of the box, the gift fits snugly inside.

 

 

For those awkwardly shaped or difficult to wrap presents, Kallie suggests making a gift bag out of the wrapping paper itself.

She begins by cutting a big enough piece of wrapping paper to fit the present.

Next, she folds the paper in half and folds the paper in at each side to create a seam, taping it in place at the center.

To create a secure bottom for the bag, she folds up about a quarter of the paper from the bottom and opens the resulting flap to create an open triangle.

The two outer triangles are folded in and taped together to create the final bag.

The item can then be simply popped inside with the top of the bag folded over again.

a close up of a piece of paper: For those awkwardly shaped or difficult to wrap presents, Kallie suggests making a gift bag (pictured) out of the wrapping paper itself

a close up of a logo: For those awkwardly shaped or difficult to wrap presents, Kallie suggests making a gift bag (pictured) out of the wrapping paper itself

a close up of a red wall: In a final flourish, the top of the bag can be tied shut with a ribbon with two holes punched into either side of the paper to allow a ribbon or string to be weaved through to secure the bag shut.

In a final flourish, the top of the bag can either be taped closed or tied shut with a ribbon.  Two holes punched into either side of the paper allow a ribbon or string to be weaved through to secure the bag shut.

For an even more professional touch double-sided tape can be placed on the inside of the paper seams so no tape is exposed.

https://www.msn.com/en-us/lifestyle/lifestyle-buzz/the-genius-hack-that-will-help-you-prepare-perfectly-packaged-gifts/ar-BBXjUvY?ocid=spartanntp#image=BBXjUvY_2|1

SLIDES © Provided by Associated Newspapers Limited

13 Best German Christmas Markets

From The Conde Nast Traveler

While other countries draw crowds with their holiday traditions, no one does Christmas quite like Germany. Its festive holiday season kicks off at the end of November and runs up until the beginning of January, and includes traditional cookies and cakes like Lebkuchen and Pfeffernüsse sold in stores and markets, decorative trees and wreaths filling public spaces, and picturesque old towns given the fairy-tale treatment with twinkling lights and glowing candles placed in the windows of shops and residences. (All that Glühwein no doubt has something to do with it, too.) One of the best ways to experience the holidays in Germany? A Christkindlmarkt, or Christmas market. Here, in no particular order, are 13 of the country’s best markets.

 

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1

Ravenna Gorge Christmas Market

Why we love it: The snowy Black Forest is picturesque enough come wintertime, but this market in its midst—at the base of the 130-foot-high viaduct—manages to be even more Instagram-worthy. Get off at Hinterzarten or Himmelreich station and take a free shuttle bus to the market, where you’ll find stalls selling handmade Christmas wares and food like Schäufele (smoked pork shoulder) and Käsespätzle (egg pasta with cheese); even more can be found nearby at the Hofgut Sternen Inn, where the German poet Goethe once stayed.

When: November 30 to December 23

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2

Stuttgarter Weihnachtsmarkt

Why we love it: Considered by many Germans to be one of the most traditional markets in the country thanks to its sparkling trees, local artisans, and location, the Stuttgarter Weihnachtsmarkt has nearly 300 stalls set against the backdrop of the Old Castle, which dates back to the 10th century. Sip on the usual mulled wine, sure, but don’t miss the chance to sample some Maultaschen: large, ravioli-like noodles that are a speciality of the region.

When: November 28 to December 23

This image may contain City, Town, Building, Downtown, Urban, Human, Person, Architecture, Clock Tower, and Tower

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3

Leipzig Christmas Market

Why we love it: Second only to Dresden, Leipzig otherwise lays claim to the oldest Christmas market in Germany, tracing its origins back to 1458. Here, in front of the Old Town Hall where Johann Sebastian Bach signed his employment contract (he lived here for nearly 30 years), you’ll find everything from a Ferris wheel to a manger scene with live animals to a replica Finnish village—smoked salmon included.

When: November 27 to December 23

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4

Erfurter Weihnachtsmarkt

Why we love it: Erfurter Weihnachtsmarkt sits smack in the city’s well-preserved old quarter, with St. Mary’s Cathedral and the Church of St. Severus part of its backdrop. More than 200 stalls on and around Domplatz, Fischmarkt, and Willy-Brandt-Platz squares sell traditional handicrafts like blue-dyed fabrics and pottery, as well as Thuringian bratwurst roasted on a grill and Erfurt Schittchen, a trademarked fruit bread that dates back to the 15th century.

When: November 27 to December 22

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5

Berlin WeihnachtsZauber

Why we love it: Location, location, location. The 13th-century German capital has about 60 Christmas markets, but the WeihnachtsZauber draws nearly 60,000 annual visitors to the picturesque, white-top tented stands surrounded by a trio of historic buildings: the Französischer Dom (or “French Cathedral”), the Konzerthaus (which houses the German orchestra Konzerthausorchester Berlin), and the Deutscher Dom, which has a five-floor exhibition on the changing history of Germany’s parliamentary system.

When: November 26 to December 31

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6

Nuremberg Christkindlesmarkt

Why we love it: Head to the Hauptmarkt, the central square in the city’s old town, for this market—one of the world’s most popular, with more than two million annual visitors. Each year, the celebrations officially open with a speech given by the Christkind—the traditional gift-giver and symbol of the Christmas Market—from the balcony of the Frauenkirche, a monumental Gothic church.

When: November 30 to December 24

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7

Munich Christmas Market

Why we love it: More than 3,000 lights adorn the 5.3-ton fir tree, the Marienplatz market’s centerpiece. And while the Munich Christmas Market gets a new tree every year—much like, say, Rockefeller Center—the market is quite traditional: Its roots are rumored to date back to the markets held in the city in the 14th century, and Advent music is performed live every evening at 5:30 p.m.

When: November 27 to December 24

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8

Dresden Striezelmarkt

Why we love it: Founded as a one-day market in 1434, the Dresden Striezelmarkt is Germany’s oldest. The annual focal points here are typically the 45-foot high Christmas pyramid and the Stollen, buttery fruitcake dusted with powdered sugar and packaged with a special seal depicting the city’s famous former king, August the Strong.

When: November 28 to December 24

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9

Düsseldorf Christmas Market

Why we love it: Düsseldorf’s Christmas market is actually made up of seven themed markets within walking distance of each other, which means that during the holidays, the city’s entire downtown core turns into a veritable Weihnachtsmarkt. One of the most popular is Engelchen-Markt on Heinrich-Heine-Platz, whose market huts feature wrought-iron angels and white lights, so that the entire area seems to glow. Another, Handwerker-Markt on Marktplatz, is known for its handicrafts; look for glass-blowers, pewterers, and brush-makers.

When: November 22 to December 30

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10

Rothenburg ob der Tauber Reiterlesmarkt

Why we love it: Few Christmas markets are as incredibly beautiful as the one in Rothenburg, a walled medieval city in Bavaria dating back to 950. Come December, the town transforms into a winter wonderland with snow-dusted rooftops, glowing storefronts, and cozy taverns. The market—which has been occurring since the 15th century—is its jewel: Be sure to snag a Schneebälle (or two), shortcrust pastry rolled into balls and coated with everything from powdered sugar to chocolate and nuts.

When: November 30 to December 23

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11

Cologne Cathedral Christmas Market

Why we love it: In front of Cologne’s landmark cathedral, this market has what you’d expect of a classic German spread: the Glühwein, the crafts, the twinkling lights. One thing that stands out, though, is its entertainment—more than 100 stage performances throughout the festival, including Christmas swing music and gospel. After you’ve had your fill of tunes—and food—head toward nearby Hohe Strasse and Schildergasse, two of Cologne’s well-known shopping areas, to walk off all those bratwurst.

When: November 26 to December 23

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12

Konstanz Christmas Market

Why we love it: This sprawling market runs from the town center to the shores of Lake Constance, Germany’s largest lake, with 170 stalls and more than 100,000 lights. Tuck in to traditional Schupfnudeln potato dumplings, and spend some time on the ‘Christmas Ship,’ a long ship moored in the harbor with a bar. Just be sure to bring extra layers—it can get pretty chilly down by the water.

When: November 29 to December 22

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13

Freiburg Christmas Market

Why we love it: Freiburg is close to the Black Forest, and as such, its crafts and food reflect the region: You’ll find straw shoes and colorful wooden toy animals, as well as beeswax candles, which you can get made to order at the candle workshop on Franziskanerstrasse. Whatever you do, make sure to eat a Nonnenseufzer, or a freshly made doughnut filled with apples, under the 380-foot spire of the town’s iconic Gothic Freiburg Minster for a classic Christmas scene.

When: November 22 to December 23

 

This article was written by Katherine Lagrave in November 2018.   As always, it’s best to check ahead for the exact 2019 dates.

https://www.cntraveler.com/gallery/the-best-christmas-markets-in-germany

 

Writing fiction Rules from Margaret Atwood

Margaret Atwood’s 10 Rules For Writing Fiction 

 

Margaret Atwood is a Canadian author of poetry, children’s literature, fiction, and non-fiction. She was born 18 November 1939.

She is best known for her novels, which include The Edible Woman, The Robber Bride, and The Blind Assassin, which won the Booker Prize in 2000.

Atwood’s work has been published in more than 40 languages and many of her books have also been adapted for television and film, most notably The Handmaid’s Tale and Alias Grace. HBO is currently adapting her Maddaddam Trilogy – Oryx and Crake, The Year of the Flood, and MaddAddam.

Her latest novel, The Testaments, was joint winner of the 2019 Man Booker Prize, alongside Bernardine Evaristo’s novel Girl, Woman, Other.

Here are her 10 rules for writers, which first appeared in The Guardian.

Margaret Atwood’s 10 Rules For Writing Fiction 

  1. Take a pencil to write with on aeroplanes. Pens leak. But if the pencil breaks, you can’t sharpen it on the plane, because you can’t take knives with you. Therefore: take two pencils.
  2. If both pencils break, you can do a rough sharpening job with a nail file of the metal or glass type.
  3. Take something to write on. Paper is good. In a pinch, pieces of wood or your arm will do.
  4. If you’re using a computer, always safeguard new text with a ­memory stick.
  5. Do back exercises. Pain is distracting.
  6. Hold the reader’s attention. (This is likely to work better if you can hold your own.) But you don’t know who the reader is, so it’s like shooting fish with a slingshot in the dark. What ­fascinates A will bore the pants off B.
  7. You most likely need a thesaurus, a rudimentary grammar book, and a grip on reality. This latter means: there’s no free lunch. Writing is work. It’s also gambling. You don’t get a pension plan. Other people can help you a bit, but ­essentially you’re on your own. ­Nobody is making you do this: you chose it, so don’t whine.
  8. You can never read your own book with the innocent anticipation that comes with that first delicious page of a new book, because you wrote the thing. You’ve been backstage. You’ve seen how the rabbits were smuggled into the hat. Therefore ask a reading friend or two to look at it before you give it to anyone in the publishing business. This friend should not be someone with whom you have a romantic relationship, unless you want to break up.
  9. Don’t sit down in the middle of the woods. If you’re lost in the plot or blocked, retrace your steps to where you went wrong. Then take the other road. And/or change the person. Change the tense. Change the opening page.
  10. Prayer might work. Or reading ­something else. Or a constant visual­isation of the holy grail that is the finished, published version of your resplendent book.

Source for image: Curtis Brown

https://writerswrite.co.za/margaret-atwoods-10-rules-writing-fiction/

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