Good morning Lounge

[MissHoneychurch]

it is Wednesday, hump day :)
Today at work we will have a "Frankfurt Green Sauce" lunch with a bunch of colleagues. So I will be gone in between for an hour or so (around noon my time). Here is an explanation from Wiki.

German Grüne Soße
There are two traditional types of Hessian Green Sauce which are popular in the Frankfurt am Main and Kassel area. The Frankfurt-style is made from hard-boiled eggs, oil (but not olive oil), vinegar, salt, and generous amount of seven fresh herbs, namely borage, sorrel, cress, chervil, chives, parsley, and salad burnet. Variants, often due to seasonal availability include dill, lovage, lemon balm and even spinach or basil. In more frugal times, daisy leaves, broad plantain leaves, and dandelion leaves were also used. Since the sauce is mainly an emulsion of fat and egg yolk, it may be classified as a kind of mayonnaise (although common mayonnaise uses raw yolks). Today, buttermilk, sour cream ("Saure Sahne" with 10 per cent fat, or "Schmand" with 24 per cent fat), quark, or yogurt is often added in order to reduce the oil content of the sauce. The green sauce typical of the city of Kassel is made with a sour cream base.

The sauce is served with peeled boiled potatoes, accompanying either hard-boiled eggs or roasted beef brisket. Hard apple cider is a typical accompanying drink. This was supposedly Goethe's favorite meal; a legend that his mother invented it is likely apocryphal.

About the Goethe part. His mother did NOT invent it. The Green Sauce got invented when she was dead already. Since I work in the Goethe museum (his birthplace) and we just have an exhibition about her, the lady who did the exhibition invited those for the lunch, whom helped with the exhibition. And some of us bring our own Green Sauce, so we will have different styles. That will be fun :)

Picture of the day (a staircase in the Goethe house)