Unlike in previous years, we had given no consideration to an end-of-school-year holiday this time around because we and our passports are a little travel weary at the moment. But then Anna Grace asked if we could take the end-of-school long weekend to enjoy Zugspitze and to see Schloss Neuschwanstein again. The former has long been on her personal to-do list after Jack posted a snap from atop the peak during his Boy Scout Camp Counselor summers in Garmisch; and weather prevented her from an Instagram atop Germany’s highest peak on a previous visit. As for a Neuschwanstein return visit, well, aren’t most teenage girls princesses at heart?
Traditions: Fleischerei. The local butcher. Having spent numerous Saturdays walking with my grandmother to her preferred butcher, I certainly appreciate the couple of locales that I frequent here in Vienna.
Fleischerei Ringl has been at this location since 1924, a testimony to their quality (Herr Ringl makes the sausages himself) from free range animals on Waldviertel farms. And like any savvy business, in order to maintain their success they keep abreast of their customer’s changing palates with offers like the “Extrawurst Ohne Mehl” (a gluten-free sandwich meat kind of, sort of, like American bologna), but still offer classics like “Rindfleisch Gelee” (beef aspic).
A “gorge”ous outing a couple of weekends ago, into the Vienna Woods. The temperatures were unseasonably warm (30°C) in Vienna so we escaped to wander one of the nearby cool and shady gorges, Johannisbachklamm.
On the day before we departed for Minsk we elected to remain close to home because, well, procrastination meant that we had not even opened a suitcase, much less put anything into it, so we perhaps could not idle away the entire day.
Dante’s Little Mentioned 10th Circle: The AIS Vienna Loop
We think Clayton Theodore has an addiction. To hiking.
At least there was Schnitzel.