Last week my friend Daniela invited us to come to her home to bake Grittibanz in honor of St. Nicholas day. These are breads that you shape into boys and girls. They are traditionally made around the time that people are celebrating St. Nicholas day on December 6th.  Daniela patiently showed Jackson (and the rest of us) how to form his bread and he was thrilled with how they turned out.  It was a fun afternoon together with friends….oh yea, and the bread and hot chocolate were divine!!

Another St. Nicholas tradition is for the kids to put their boots out and when St. Nicholas passes by he puts oranges and peanuts in their boots. this may be a tradition we start next year along with the Grittibanz! Here in Switzerland they have a tradition of going out looking for St. Nick. They often take lanterns into the woods and look for him there at night. I am convinced Jackson would not have slept until at least next Dec 6th had we taken part in the woods hunt, so we passed!  That sounded a wee bit scary for us!

For those of you that want to try to make some Grittibanz here is the recipe Daniela used. It is actually the same you could use for Zopf bread. It is so soft and delicious!! After we made our little people we used the extra dough for Daniela to show us how to braid the Zopf loaves.

Bread Recipe for Zopf (as well as Grittibanz)

500g flour (4 1/2 cups)
1 tsp. salt
1 big spoon sugar
1 package of dried yeast. 7g. how much is that? maybe 1 tsp.
75g butter (1/3 cup)
300ml milk (1 1/4 cups)

mix all the dry ingredients. melt the butter, add the milk and warm it (not too hot, or it kills the yeast bacteria). mix it with the rest, pouring it in the middle and stirring, then kneading (the longer the better) until it is nice and smooth and shows bubbles if you cut it with a knife.

let rest for 1 hour or so in room temperature or warmer  (should raise to double size).

form the people. Take ball of dough and elongate it. Cut a slit in the bottom to make legs. Cut a slit on each side to form arms, cut out triangles above the arm to make the remaining dough into head.
mix an egg with some milk and brush it over the dough people.
bake them 20 min with 200 degrees Celsius.
enjoy!

if you want them (or a braided bread) fresh for breakfast, make the dough in the evening and let it rise through the night in the fridge.

Thanks, Daniela for teaching us something new and “Swissy” to take back with us!

As excited as we are to go home I was a bit sad to miss out on the coziness and charm of Bern Christmas. The Swiss do a wonderful job with the lights, decorations and Christmas markets! I love all of fresh greenery and white lights. Last weekend we spent Saturday morning with our friends Nick and Kima at the Basel Christmas market. We didn’t buy a thing other than lunch but we enjoyed visiting and eating lunch at the market.

GIANT pretzels

Stolen!! (this picture is for my mom)

Crepes and Waffles was the name of a restaurant where we met Nick and Kima for ice cream many a Sunday afternoon…fun to see a Swiss version! Fun memories.

A couple of days ago Seth was working in a nearby town, Murten. The boys and I drove and met up with him to check out the Christmas market there.  It was much smaller than the Basel market but the setting was beautiful.

When given a choice of riding a pony or riding this piece of plastic Jackson will all conviction picked the plane. He can’t say his daddy never offered a pony ride!

We still hope to do a quick walk through of the Bern market but time is tight!

Cookie decorating this year was a family affair. Come to think of it I don’t know if Seth has ever iced cookies in our whole married life. He even got to wear an apron this yr per Jackson’s instruction! My mom was able to whip up 6 kinds of cookies when I was growing up. For us this year it is just one kind! Classic sugar cookies with bright icing and sprinkles! We have tried lots of recipes over the years but I think “The Joy of Cooking’s” Rich Rolled cookies are the best!  And this is how it went….

There was laughing and crying, messing and cleaning, and lots of sugary cookies!

ps- I am off to the Embassy bazaar to sell some baked goods and stocking stuffers!! I will let you know how it goes! My sweet friend is coming to play with the boys so I am actually going ALONE!!!  Haven’t done that in a while.

(Disclaimer: although it may appear that I have had an abundance of time to blog lately…well, quite honestly I haven’t. But at times it is a good and much needed distraction and I hate falling behind. So humor me with yet another picture post. It’s either feast or famine around here. You may not hear from me for a while)

Monday we enjoyed what will be our last Annual Onion market in Bern. We got up early…let me rephrase that, we were up early, and headed out a little after 7 AM. The party was already going and the streets were full of vendors selling all things onion. There were lots of things for sale like garlic bread, onion tarts, decorations, gluwein and lots of confetti!  We had some hot garlic bread and enjoyed the bustle before getting on the bus and taking Jackson to preschool. With all of chaos of confetti, bonkers and city streets we decided it was better for Nana to forgo the outing so we brought her home a big piece of onion quiche!