Looking for Inspiration

Consistently, for the past 65 days, give or take a few hours, there is always one thing in the back of my mind. Probably not what you would guess, but that thing is: this blog. I am constantly thinking about different ways to approach this, different things to write about, eating new things, reading about eating new things, browsing the food section at the bookstore, the list goes on and on. 

However, after writing that last paragraph, I am proud to say that I am officially living through this blog, and letting it lead a lot of my days. Now this was not my exact intention, but it is close. I knew keeping it up would be a challenge, and it has been, but I am actually learning from this, and really enjoying it. Now that I am into a routine of posting (sort of), I have even started a somewhat of a 'bucket list' of blog entry topics. Things I am reading about, global issues, books and even small things I am learning from fellow international students. I am doing my research. 

Now, in the last two months I have been travelling through non-English speaking countries, and finding English novels outside of an airport was usually a challenge. Even so, if I happened to stumble by a big bookstore, there was usually an "International Bestseller" section with a few English titles to choose from. And, even though there were very few to choose from, they were International Bestsellers.. so they had to be at least decent right?

It was one of these situations in Bologna when I picked up a copy of "Eating Animals" by Jonathan Safran Foer. A book looking at many different aspects of why we as humans eat animals. Initially, from the title, you would assume this is a book on vegetarianism, but it is not. It kind of faces the realities of animal agriculture, while at the same time defining what it means to be an animal, to different cultures and religions as well. 

So, while I keep reading, and think about how to apply it to my blog.. Here is a little piece from the book to keep you thinking as well. :D

"Animal agriculture makes a 40% greater contribution to global warming than all transportation in the world combined; it is the number one cause of climate change."

Brutal eh? 

shannon xx

Mozartkugeln, or Mozart Balls.

It seems as if I left out some important, and largely essential details in yesterdays blog entry regarding Viennese and Austrian food. One of the best thing, or THE best thing about Vienna and Austria is the Mozart Balls. Mozart Balls, or locally and historically known as Mozartkugeln, are chocolate coated balls filled with a almond-pistachio marzipan, and chocolate nougat.

One of the many variation's of a Mozart Ball. 

Paul Fürst, the creator of the original Mozartkulgel, invented and created this hugely successful chocolate in Salburg back in 1890, naming after none other than Wolfgang Amadeus Mozart. Unfortunately, Fürst never thought to protect the name 'Mozartkugel', and after presenting his masterpiece in Paris in 1905, company's were free to make copy's of the Salzburg treat. Today, the original Fürst Mozartkulgel is available exclusively in only 4 specialty shops. 

But don't worry, you can get many other variations (just as amazing) all over Austria. In Vienna, the most prevalent brand that I have seen is Mirabell (Kraft Foods Austria), in the red and gold wrapping. The original Fürst brand is in a blue and silver foil, and much more expensive. I have not yet had the opportunity to sample the originals, however looking at the copies, I don't think I will be disappointed. 

The best so far.

I hope this answers a few questions over my brief mentioning of these chocolate miracles in my last blog entry! And all the more reason to visit Austria in my opinion, spectacular little treats. But watch yourself, they can be dangerous. 

Also mentioned a minor illness, well, as all minor illnesses turn into normal illnesses, I am officially a normal amount of ill. (As you can see by that sentence.. I should head back to bed).

Lots of liquids.. got it. Also thankful for the amazing roommates I have been blessed with, giving me all sorts of strange remedies. Still working up to the sketchy Russian loose leaf tea though.. that may be too much.

More news when my eyes aren't watering! Ciao shannon xx

Glass of the tiny chocolate wonders.. yes, this was a HUGE glass.

Wiener Schnitzel.

What is Austrian food? or even Viennese food? I found myself asking this way too late in the game, when my program counselor and advisor for this exchange began telling me how awful Austrian food was. His words, not mine, described how undesirable traditional Austrian food was, and advised me to eat at the French and Italian restaurants. 
Now, obviously I cannot live in Vienna for 4 months and NOT try some Austrian and Viennese specialties, especially in hosting a blog describing this situation exactly. 

Meh.. would be better without the raisins.. :P

So, to answer my first questions, Austrian food consists of a little bit more than the typical schnitzel or apple strudel. You can find potato salad (served alongside the schnitzel), topfenstrudel (stick to the apple), sachertorte, cheese danish, tafelspitz and Mozart balls, and I am sure a few other boiled meaty things.

Topfenstrudal, or cheese cake strudel, or as I tasted, scrambled egg nastiness. This is as far as I got with this one, thought I was going to be ill. 

Yes, OH-kay, it is not the most desirable and mouth watering list of food you have ever seen, but I would not describe it as horrible. Within the past 2 weeks I have often had the pleasure of sampling many delicious Viennese specialties. However, I have also had the misfortune of slowly chewing a mouthful of what I am convinced was a scrambled egg strudel. (Its was even soggy on the bottom, like store bought pie when you let it thaw in the foil pan.)  YUCK. With this traumatizing event still haunting me at night, I am not yet in the position to make an opinion about Viennese, and Austrian food.


As I am sure many of you know, the most well-known and famous Viennese dish is Wiener Schnitzel (Viennese Schnitzel). Traditionally, a piece of veal cut very thinly,  dipped in flour, eggs and breadcrumbs and then fried in a pan of hot oil until golden brown. Often served with a slice of lemon, that can be squeezed over the meat for added flavour. How could you not love it right? Deep friend meet in breadcrumbs.. its like A&W Chubby Chicken Fingers! 
In Vienna today the dish is almost always done with veal, however other Austrian cities and cities around the world have adapted the recipe and have begun using pork or chicken. These variations are just as readily available today all over the world. 

Obviously a Love.

As for the rest of Viennese food, I have come to realize I either love it or hate it. Unlike the entire country of Italy where I could eat forever and ever.. Vienna is a little less.. desirable. There, I said it. I love schnitzel, hate Topfenstrudal. I LOVE Mozart balls, I hate that they don't have peanut butter. But I guess that is most of Europe.


We'll see, I will not give my final opinion of this strange cuisine yet, it is too early. Who knows, maybe Viennese food will win me over in the next few months. For now, I have another cup of lemon-ginger tea to chug, as I have come down with a slight illness that will be gone by morning. I am optimistic. 


Auf Wiedersan! and Goodnight! shannon xx

Of course, between pastries, trying some local Austrian and Viennese beer is part of the job, this one was excellent!