A friend of mine said once: “Veganism is spreading. It’s spreading like a virus.” I really like how she said this. And in May I also tried to spread “the virus” a bit more in Tromsø.
Yes, we’re going to my home country, to Germany! Or well, there are some rumours that Schupfnudeln – the dish I want to present you today – are from Austria. However, I always got to know them as typical dish from southern Germany, so I’ll just pretend they are German :)
This recipe is already known in a similar way since the thirty years’ war when soldiers made longish pasta (and the German word “Nudeln” means pasta) out of flour and water. Later on they added potatoes which are nowadays the main ingredient of Schupfnudeln.
Blue sky, almost no clouds, a lot of sunshine, a perfect view and just such a calm environment.
While writing that I’m sitting in the middle of the forest next to Trondheim. And it’s awesome! Actually my initial plans were to go to Östersund, Sundsvall and from there to Höga Kusten (Sweden) to hike along the gorgeous-sounding coast.
Well, but I’m a bit chaotic.