where others come for vacation ...
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Cindy, her husband Chris and their 3 Kids - Naya, Teo and Solia are on a year-long trip around the world. They both took sabbaticals from their work, the kids out of school, put their stuff into storage, rented out their home in San Diego and off they went -- seeking out new experiences & adventures into the unknown, making new friends and catching up with old ones..
So when she pings me to ask if I'm in town while they're out & about in Europe, I just ask her to come-on over. And what a lovely time we all had together -- morning walk, talks, baking Zopf together, visiting the local Cheese store, hiking along the Angel's path in Seelisberg, savouring Crêpes & Hot Chocolate, enjoying authentic veggie Chinese dinner (Thanks to Cindy and Solia), and of course an Indian meal.. (Gotta have that!)
Though I've known Cindy for a few years, it's the first time that I'm meeting her hubby and kids, but it felt like we'd known them for a long time. We're amazed at how independent and easy-going the kids are. They earn their own money by doing house-hold chores from which they not only buy their food, and pay for their health insurance, but also pay back the taxes to their parents. Wow!! These kids are ready to take on the real world head-on...
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It's been a year now since Mutti bid us Adieu. The Wymann Family gets together in Beckenried Church for the First-year memorial service. It's a cold grey day, and though the Church is not heated, it's warmer inside. The family sits together on the first two Benches - Three generations of the Wymann family - Sons, Daughter-in-laws, Daughter, Son-in-Law, Grand children and Great Grandchildren - Mutti's Legacy. All gather together to fondly remember her one more time.
The Service begins and we all sing the selected Hymns at the appropriate times. I wonder where Mutti's Soul is? Can her Soul witness her Family gathered together or has she moved on? I remember the day i saw her for the first time - stepping out off the Ship @ Beckenried Ship Station.
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As we're sitting and talking over a cup of coffee in the late afternoon, I ask Lukas his views on putting up a Stall at this year's Samichlais market in December. And so it began.. for a couple of weeks, we debate over the menu: Indian food vs French Crépes.. and finally we settle on the offering: Indian Crêpes, French Crêpes and Hot Chocolate... All Gluten free, fresh, homemade, organic and locally sourced.
Sounds romantic, but is it do-able? Of course there'd be a lot of prep work. First & foremost: we're newcomers in this game. We have no idea how many portions to prepare for, and if people would be willing to try something entirely new, and wholesome.. They're more used to the regular Bratwurst & Bratkäse. We slowly work through the logistics: From booking a stall; creating & testing recipes; making a list of raw ingredients and necessary utensils/tools; contacting local farmers for milk, eggs et al; defining the schedule; stall decoration; booking Crêpe griddles; creating menus; to even creating an iPad app for ringing in the sales..
We save all our tracking data (mostly excel sheets) on the local server. And 2 days before the event, my Mac overwrites the file on the server with a zero byte file 
We cannot believe it - our weeks of preparation, including recipes is lost - in the blink of an eye. Slowly, we re-do the logistics.. recreating the recipes; the lists of items et al..
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Where Tradition meets Enjoyment...
As soon as the spring arrives in the mountains, Alpine tradition of "Alpaufzug" starts. The "Älpler" or alpine farmers along with their animals leave their valley homes and head up to the alpine pastures on the mountains. For 3-4 months their home is the "Alphütte" or simple alpine huts. Thus begins a strenuous "Cheese season" with little comfort.
From early morning until late at night, the farmers are busy milking; making cheese & butter; feeding animals; caring for their claws; cleaning pastures; preparing wood; cooking and looking for lost animals. And this seven days a week. They cannot even think of having a rest-day. Nevertheless, every so often they make time for an "evening" of music and dance.
As the days get shorter in autumn, the grass and herbs grow slower, it is time to drive the cows down to the lower "Stafel" (mid valley) and later down into the valley. With a melancholic heart, the herds set off towards the valley. The festive alpine descent of the decorated animals "Alpabfahrt" is accompanied by thousands of spectators and many festivities.
Back in the valley, in accordance with an old custom, the cheese produced by the dairies is shared amongst the Älplers. The "Chästeile" marks the celebratory end of the Alpine Summer. This is also an opportunity for folks who could not buy cheese directly on the Alp to do so now.
And so, I happily headed out to the "Altes Schützenhaus" with Lukas where the Nidwalden Alpine Cheese Market is being held. I look forward to the cheese tasting sessions and to buy a good hunk of flavourful Cheese.