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One of the specialties of Franconian cuisine is sausage in a jar. The sausage is only roughly chopped, cooked, seasoned very well with regional herbs and then preserved in a jar so that it has a long shelf life. Dark wholemeal bread goes perfectly with it.

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I will bring whole grain bread and fish for our lunch. In Germany usually people don´t cook twice a day. Most people eat bread with sausage, cheese, fish or spread for lunch or dinner or when they are hiking. In Bavaria in the south of Germany we call it „Brotzeit“. It tastes best on the top of a mountain.

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In Germany people like to eat spread (called “Brotaufstrich”) as topping on bread for breakfast, lunch or dinner. There is a huge variety made with cream cheese and vegetables like tomatoes or aubergine such as with spices like curry.

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"Kleine Klopfer" are small bottles of liqueur. These party shots were introduced in the 1990s and have become to a famous and popular kind of ritual at parties especially during carnival. Directly translated it means "knocker" or "beater".

The ritual starts with knocks of the closed bottle "upside down" on the table (as much as the number on the bottom of the bottle shows you), then you open the bottle and drink it in one gulp witout using your hands.

We are going to try it (if ou want) ⭐️

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Ti Punch means "small punch," it is a rum drink that is especially popular in  Guadeloupe.  "Ti " is a creole word for small or little.

Punch - is a rhum and fruit mix with added sugar and spices. It is served as an apéritif before starting a meal, both as a matter of tradition and because the drink itself is strongly alcoholic.

A popular tradition is that “chacun prépare sa propre mort” (everyone prepares his own death). Instead of serving the mixed drink, the host puts out the ingredients, and everyone prepares the drink according to their own taste.