Good local cooking

We visited Muenster on a Sunday and found that the city was barely alive. I’d hoped to find an interesting place which I remembered. I did find it, but it was closed. We turned to a pub nearby since it was full of families. This was not a bad choice, because we had a really wonderful meal. A meal at a pub is unlikely to be a fancy lunch. This was the next best: very well cooked local food.

The Family really lucked out with her order of smoked salmon with Reibekuchen. You can see the crisp looking potato pancakes in the featured photo with a pot of mustard. The honey-mustard dressing for the Reibekuchen was characteristic of Westphalian food: a nice balance of salt and sweet. The Family was ecstatic about her food. Although my oven-baked meat was not photogenic, it was tasty in a very earthy and solid way. Well-cooked traditional food stands next to successful innovative food any day, as far as I’m concerned. So this this was a meal the two of us remember fondly.

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The wonderfully fresh food of Spain

This lovely plate of fresh food was part of our dinner. Olive oil is drizzled over the toast. Then it is covered with avocado and topped with salmon in one case, and a base layer of tomatoes topped with Iberian black ham in the other. Some more olive oil is poured over everything. The taste of the food preserves the freshness of the ingredients. That is what I think of as Mediterranean food, and Spain has it in spades.

As for the olives, Spain has extended the variety of olives beyond what I’ve eaten before. The ones in the plate here are spicy (you can see a bit of bay leaf in the photo).

While we shared this plate The Family said, "They deal so effectively with the hot weather in their food. Why can’t we do the same?" I held my tongue. After all she insists on scalding hot tea irrespective of the weather. She thought for a while and said "Our tomatoes are not so tasty." That was something I could agree with.