Do you even remember me when I was a beer-swilling, gala-hopping street hockey player? You don't, do you? Well, I was.
At the developmentally critical ages of 3.5 and 5.5, I have begun to feel pressed to teach my emerging men more about their Germanic heritage. This is partly because some of my most fond memories from childhood are my father and Grossmutter teaching me those things, and partly because being German is just plainly awesome.
Anyway, around here we call this Bubenschule (or, "schooling the boys"), and it includes, among other things authentic German cooking. Now, I know having the skills to both recognize and create Kirschtorte, Zwetschenknoedel, Sauerbraten, Stollen or Vollkornbrot for Abendbrot (German verions of High Tea, or, in American: "afterschool snack"), Lebkuchen, Gluehwein, Spargelzeitsuppe or home-canned kraut is not a necessary life skill, but it is a Braun skill, and thus must be passed on. While Hub sometimes fears I am training my children to become dirndl-wearing alpine wives, I assure you cooking rustic ethnic German cuisine is a fine ability for any lad to have in his rucksack.