Agreeable Consequences

Our grand-daughter has already made several serious career choices for when she grows up.

It began as being a painter / artist, as everyone praised her early Picasso-style drawings as being produced by a prodigy of extraordinary talent.

This quickly faded, and, liking cats and dogs, a vet became her second profession of choice. This has recently been dropped as she feels she could handle the warm furry outsides of animals, but the squishy liquid insides are a cause of concern.

When she discovered the self-scanning gizmo at the Migros she wanted to devote her life to shopping there, or, even better, becoming a scanning specialist.

Her latest stage brings with it the wish to become a little-kids primary school teacher so she can go back in time and have a school-free Wednesday.

This has resulted in several recent school-related conversations, with some surprising results.

When quizzed about her favorite day at school, Tuesday was craftily mentioned. This just happens to be the day that she comes here for lunch (of either macaroni and cheese or hamburgers) and is the envy of her entire school class who all march off to the faded lettuce and refried polenta of cuisine scolaire.

However, the absolute day of choice is Friday, due to Conséquences Agréeable. I had first thought this was some sort of a board game like Monopoly or Diplomacy or Labyrinth teaching the young blossoming minds the beauty of a morally-ordered world.

It turns out to be much more personal and devious. As each school week wears on, the thumb tack under your name moves from green, through yellow and orange into the red depending on your behavioural errors. If, by Friday afternoon, you are still in the green or yellow, you can spend your time doing nothing—laughing, giggling, whispering. This state of affairs is called “agreeable consequences.” If you have messed up in a possible multitude of ways (including faults of your parents forgetting to sign a report card, for instance) your thumb tack marches relentlessly at each error one step closer to the red.
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If you are in the red field by Friday, you do not enjoy “agreeable consequences” but their opposite – dire consequences – work: dastardly multiplication tables, writing out lines, French dictation and correction. This is, of course, an 8-year-old’s nightmare which can–among the very best students–lead to precocious parental signature forgery.

This little piece of elementary psychology is only introduced in the 5th year of primary school (the year when Wednesday morning classes are begun) by the very sharpest of teachers. I like to think that our grand-daughter longs for a purer and simpler time of the truly agreeable 4-day week of her earlier school years.

And I am sure that her smug, selfish, lazy happiness created through the misfortune of others is an entirely unforeseen by-product of Friday afternoon’s “agreeable consequences.”

The Ex-Xmas Tree

Everyone knows about Christmas left-overs. With the turkey, you make sandwiches, stews, and a final swan-song turkey-noodle soup. The rest gets given to the cat until not even he will touch it any more. The carcass is unsentimentally thrown out with the garbage.  Leftover champagne, on the other hand, becomes a delightfully refreshing breakfast beverage.

However, left-over Christmas trees are a different story. They have had a moment of true glory and domestic beauty. They have been bought, created, and imbued with those most powerful of emotions: delight, nostalgia, and wonder. They have become your friend.

When I first came to Switzerland, my Swiss-German mother-in-law had real candles and wicked sparklers on her Christmas tree. I was terrified, and in pitying tones was assured that the tree was so fresh that not even a blow torch could catch it alight.

burned treeThis was seriously confusing, as in Canada the tree is brought into the house any time after the first of November. There used to be coloured light bulbs that got hot enough to singe the branches. By Christmas Day, the thing was well on its way to being a piece of naked tinder with a few forlorn candy canes and bits of tinsel. There were needles everywhere.

Not wanting to be thought of as wimpy Canadian, I, too, took up this Swiss naked-flame tradition, and it was found so charming and delightful by English friends that they did manage to burn out their London living-room. After this event, I slowly and craftily changed to electrical lights and the big Christmas tree water bucket (a tasteful green) became redundant.

There are no community January Christmas tree-burning ceremonies here, instead the individual trees are dragged in the direction of the compost bin. They can be seen littering the sidewalks and poking out of garbage chutes. They have angel hair and golden ties from the chocolate ornaments that used to be on them. In this post-Christmas world it is a depressing and sorry sight.

Not in this house. We don’t abandon old dead things so easily. Dec 31st finds our Christmas tree stripped of its chintzy ornaments and gutless electrical lights and sporting real burning candles out in the garden. If it survives that, it is hung with bird balls and becomes a huge bird-feeder. The birds, the turkey-stuffed cat and our grand-daughter find this most interesting.

Eventually. Christmas magic melts away, and the tree becomes part of the springtime garden clean-up. The tree has been a virgin, a bride, an acrobat, a servant and finally a corpse. Spring comes and the dead tree goes. The circle is complete.

The Stollen

A few weeks back I bought a nifty little German Christmas cake: a stollen. It was made in Dresden and was completely authentic. It even had a seal and was signed by someone. It was expensive and wrapped in golden foil.

Unfortunately, it accidentally got eaten shortly after its arrival due to a social emergency that featured family members, little cups of espresso, Japanese roasted-rice tea and a Sunday afternoon. The cake wasn’t all that wonderful – in fact, it was dry as saw-dust and I seem to remember my grand-daughter licking up piles of crumbs from the table.

Where I come from, baking a Christmas cake is a spiritual experience. You need a spell of “fruitcake weather” and a Christmas cake happens. The cook, inspired by the cold and snow, has sudden visions of a good solid piece of heavy sticky fruitcake in her hand. This year’s weather has been too warm, the cook (in her shorts and sandals) was uninspired.

Feeling I could improve on the Dresden stollen, I consulted my husband’s family-heritage Koch Buch written in 1966 by Elisabeth Fülscher in Zürich. This door-stopper features 656 pages of delicious Swiss German food – geschnetzeltes Kalbfleisch, Haferauflauf flockensuppe, and Dampfkochtopf—but, sadly, is written in German, so a person has to invent bits of information from time to time.

I found Weihnachtsstollen (Recipe #1651) on page 560 – tucked away between the Hamburger Kloeben and the Streuselkuchen. Seemed like a piece of cake – a sort of fruit bread that needed to rise twice then be baked in a medium oven for about an hour then covered in powdered sugar.

Well, I don’t know what Elizabeth was smoking back in 1966, but in her recipe, after kneading for hours, you divide the dough in two, roll them to the size of plates, then take one, fold it over itself and let it rise again. It seems the other half is discarded.

I checked on tBakingdisaster_thumbhe web, and that side-tracked me even further, as other people add other things to make their stollens even more delicious. The most fascinating addition was the clump of marzipan that could be lodged in the middle and would make a wondrous surprise.

So I have made a super-stollen. It has everything in it – both halves of the dough, rum-soaked currants and raisins, three sorts of candied fruit, and a hunk of marzipan. The only thing I didn’t add was the drop of rose-water because I didn’t have any.

Well, the stollen rose reluctantly overnight down the basement. I then placed it on a chair in front of the oven so it could watch the Christmas cookies baking and get into the mood. It rose a tiny little bit.

I have just taken it out of the oven, and it’s not a pretty sight. While baking it has to be basted with butter (much like a turkey) several times so became quite a dark brown on top. One of the side walls split into a strange geode-type formation and quite a bit of fruit spilled out and burned. It has a mysterious crack through the middle on the diagonal.

The powdered sugar worked wonders, however, and the brown lump is looking quite a bit more festive. Now I just have to add the holly sprig and hope.

Garbage Guilt

My garbage can phobia began exactly 10 years ago. We had just moved to the village, and recycling was still a concept struggling to be born.

In the old days, the large metal community garbage bins were out by the smelly water treatment plant. Situated above ground they were clearly labeled—glass, paper, everything else. Of course, a few fussy people rigorously separated aluminum, tin, plastic and food scraps, but it was with gay abandon that the rest of us pitched a tuna can, a banana peel, a yoghurt bucket and an old jam jar into a big, solid, green plastic garbage bag and threw it all neatly away.

Twice a week you would roll out your private galvanized garbage can full of your personal trash and garbage men in trucks rolled around the countryside and picked it up. Once every couple of weeks you would bundle up your newspapers and put out the bottles. It was a private and orderly world.

Then came the advent of the plastic community trash bins located in garbage hot-spots. This inevitably bred a certain sort of citizen: the self-appointed Garbage Policewoman—in my case she was profoundly Swiss, of a certain age, and lived in a sniper-vantage-point third-storey apartment. She had excellent eyesight, mobility and wind-proof hair.

Yes, so I got busted throwing an old apple crate and a little short piece of garden hose into the general container. Filled with an acute sense of civic duty, this particular person defended the integrity of her trash-bags-only garbage bin. Severe and lasting trauma was the result.

Oscar_the_Grouch_a_Palisades_action_figureSince then, garbage sorting has been streamlined. In the village recycling headquarters over by the volunteer fire-truck shed and the community defibrillator, there are: above-ground containers for old clothes, garden trimmings, oil, coffee capsules and batteries; and underground ones for metal, plastic, glass, paper, and kitchen miscellaneous.

To make matters even more emotionally challenging, some party-pooper has plastered the glass deposit chutes with the Alcohol Help Line telephone number.

The municipal council has supplied each household with a personal compartmentalized heavy-duty plastic carry-bag to walk your garbage to the recycling station. It is illustrated with a cross-eyed friendly-looking wild boar that walks on his back legs and wears red running shoes. He cheerfully balances an empty wine bottle on his snout, carries a heap of newspapers on his head, jumps on a plastic bottle to flatten it, drives a snail pulling a compost bucket, flips batteries into a little box and juggles metal cans. There is also a helpful list of things that cannot be put into the garbage, and a map to get you to the cantonal dump.

So, if you need to pitch your old apple crate or a bit of garden hose or all those pre-Christmas cardboard delivery boxes that are starting to accumulate, I would suggest you do it quietly at night and make sure that no one is looking.

Fondue Weather

Well, the cold winds of the north are with us, finally, and it’s time to dust out the fondue pot, locate the matches, and glue the fondue forks back together. Much like BBQs, Swiss fondues seem to be a man’s job. This must have something to do with a genetic throw-back to the Stone Age Alpine cave, a dead mammoth, and a roaring fire.

Sadly, today’s fondue fire has been reduced to a little aluminum cupcake tin filled with blue jelly. The exciting potential for burning down the house is much reduced.

A fondue outside Switzerland is just not the same. Whether it is the cheese, the wine, the bread, the stirring spatula, or the weather, it is a weak imitation of its big Swiss sister. I have an English cookbook that lists milk as one of the key ingredients. Say no more.

A fondue is all about attitude and ritual. It is considered a highly nutritious, celebratory dish. There are no guilty qualms concerning gluten, cholesterol, dairy fats, or alcohol. The event is embraced with gusto and the white Swiss wine, Fendant, flows freely. Kirsch is actually a medical necessity to avoid the formation of the dreaded cheese-ball.
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Losing your piece of bread in the pot is a cause for hilarity, and getting a bit of the burnt cheese at the bottom is a solemn honour. It takes years to learn all this, and get the fondue patter smooth.

There is the first fondue of the year and the last. There are the small personal touches concerning the cheeses involved, the use of binding / fluffing agents, the amount of kirsch, the (highly controversial) offering of pickles and/or dried meat.

My own personal fondue tip involves a St Bernard dog’s licking out the pot at the end which cuts down almost completely on the washing-up process. And in this house the bread (pain bis) is carefully cut into perfectly mouth-sized morsels. Plus, the very idea of adding mushrooms or dried tomatoes is greeted with cries of derision and revulsion. Our fondues are pure.

Our grand-daughter, normally Swissly constituted in every other way, has not yet developed a taste for fondue. Last Christmas we found a miniature fondue set specially conceived for that most radical of fondues – the chocolate fondue. Carefully wrapped, it was presented to her grandfather and has been peacefully been slumbering in its wrapping ever since.

I have yet to find the miniature marshmallows.

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A young Canadian enjoying a fondue on Grouse Mountain, British Colombia. Note the too-large bread pieces, the boiled potatoes, the pickles, and that glass that looks suspiciously like root beer.

Going Postal

Well, if it had been April 1st, I would have thought that it was the joke news story (this is a cunning Swiss farce played out annually to keep us on our toes.) But it’s not; I’ve checked. So it seems to be true that the Swiss post office (fondly known as the Yellow Giant) is getting set to deliver parcels to people on Sundays via taxi. The postal spokesperson was interviewed and she said that they had to move with the times.

I have had a close financial and emotional relationship with Swiss Post for the past 38 years. Being from Away, means that birthdays, Christmas, books, and clothes have all been serviced for me by them. There was the famous cracked tin of Canada No 1 maple syrup that had leaked right through the cardboard box and had bits of other peoples’ letters and Christmas cards sticking to it. There was the 5- gram over-the-limit parcel that I opened, ate a chocolate, and repacked right at the wicket. I have argued about the sanity of sudden new rules, and have made militant post office buddies.

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The post office in my village closed a few years back. Then the one in the next village closed. The one in village #3 is probably hanging on by a thread of envelope spit.  We drive closer and closer towards the city looking for real live people to help us fulfill our postal possibilities.

The stoned postman (who was an extremely cool part of the long-lost village postal team; he used to hide my mail in the garage) has given way to a brisk young man, who seems to be hurried, harried, and always running late. He delivers parcels if we’re at home; throws them over the fence if we are not. I asked him about the Sunday taxi delivery service and he said he knew absolutely nothing about it. I mean, they don’t even deliver parcels on Saturdays, so how can Sunday be a sudden delivery-day imperative? Everything in the canton of Geneva is shut on Sundays–well, except for the cantonal garbage dump, but that’s another story.

Anyway, I’m looking forward to my theoretical Sunday parcel deliveries. I wonder where I will have to go to collect my parcels if I’m not at home? I wonder if they will use illegal Uber taxi drivers as they are cheaper?

I wonder what they will think of next.

The Voting Kit

It has arrived—big and fat and grey. As a Swiss citizen and a woman, I feel an imperative to vote, no matter how badly. This particular October 18th vote elects our members of parliament and our cantonal representatives.

I carefully peel off the back flap and consider the contents: two voting envelopes, one voting card, one ballot paper, one ballot book (which contains 26 lists of candidates), and two instruction booklets (45 pages total).

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Already feeling tired, I do a quick flick through the lists. Geneva’s not too bad as our quota is a skimpy 11 MPs. The poor Zurich people have to choose 35.

This time around, there seems to be no one I know—no neighbours, no former students, no hockey players. Careful consideration reveals a brick-layer, several militants, an astrologer, a feminist, a taxi driver, a naturalist, a TV technician, a dentist, a janitor, a lady-of-the-house, and a couple of wine-makers. The vast majority seem to be existing MPs, or people in more modest, boring, local political positions.

So, on with the vote. I choose my favorite political parties and I limit myself to the lists that give candidates’ ages. I then ask anyone who’s sitting at the kitchen table in my 5-minute voting window whether then have any pertinent information…something they’ve heard or read somewhere, a picture or a tone of voice they didn’t like; a good idea.

This line of enquiry is quickly exhausted and so you must take the plunge. Choose a list, cross out the names or the professions you dislike, double up with someone you feel might be good, write in the name of a wine-maker as you happen to be drinking a glass of wine.

This moves things along quite well, but, finally there are one or two names that you sort of have to guess at.

Finally, with a flourish and a strong sense of citizenry, you carefully sign your voting card, put your ballots into the colour-coded voting envelopes and lick them sealed, repack and stick down your untorn outer envelope making sure that you don’t accidentally send the whole she-bang back to yourself, and place the hefty unused information brochures in the paper recycling basket. Mission accomplished.

This intense political activity takes me back to a local radio interview that quizzed people in the streets of Geneva whether they thought long-term non-Swiss residents should be able to vote. One perky articulate woman said definitely not, as they might vote the wrong way.

I’m sure glad that we real Swiss know how to vote the right way.

A Mouse in the Chuchichäschtli

Well, you can’t go away for five minutes without all hell breaking loose.

Battling the usual post-trip miasma of fragility (brought on by the airplane-induced cough and cold, the suitcase full of dampish clothes smelling vaguely of fish, and the towering heaps of unlovely mail) there is a new and unwanted twist to the tale. A mouse family has moved into the kitchen.

Understandable as this may be in the coolish days of late September, it will not do at all.

There is a definite moral dimension to having a mouse in a Swiss house. It implies bad housekeeping, slatternly ways, possible plague, and total chaos. It is a matter only discussed amongst family and with closest friends. It is a sign of domestic defeat.

There are several stages that lead to mouse awareness and acceptance. The first is denial: that rustling sound is just the onions resettling themselves in their basket. The second is terror: this usually involves the actual sighting of a small rodent scurrying along the edge of the counter. The third is victory through death.

The mice have been living in the kitchen cupboard. This is the most sacrosanct of places. As a matter of fact, in WWII if a suspected German was claiming to be Swiss they made him say “Chuchichäschtli” (gargle it right at the back of your throat). The word means kitchen cupboard in Swiss German dialect and if the accent and inflection were wrong some sort of giant mouse-trap was presumably used on the culprit.

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There are different ways of managing a mouse problem. A traumatized French-Swiss friend came across a mouse in her upstairs bedroom. She methodically removed every piece of furniture and clothing from the room; examined, cleaned, washed and ironed every object; then replaced them all carefully. It took weeks, but the mouse had been cleaned out of existence. I like to think of it reduced to a wafer-thin shadow-mouse folded somewhere in her underwear drawer.

A bachelor buddy of my husband’s, living in an old manor house near Zurich, was tolerant of mice if they stayed INSIDE the bread box. Guests who thought they had been eating seeded bread for breakfast quickly changed to yogurt.

And then there is my brother-in-law’s famous mouse tale. Many decades back, Stanley came down to make his breakfast in a Southern Ontario hippie haze. He put eggs on to boil, and toast in the toaster. A mouse, obviously cleaning up the crumbs at the bottom of the toaster ran out, hit the gas flame and jumped into the pan of boiling water. Told with brio (and sometimes with several additional steps) this has become a family mouse mantra passed down through the generations.

With a battery of traps, I have captured three, and Elena (the cat-minder) two. The plastic Swiss traps were craftily named Power Cat. Henry, the real cat of the house, is pathologically frightened of mice, and makes huge, exaggerated, scaredy-cat steps through the kitchen when there are mice in residence. The Canadian traps were called Victor. Peanut butter was the bait of choice.
The kitchen is now a mouse-free zone.

I think.

Heidi & Hyde

I am Swiss: but wasn’t to begin with. There is no doubt whatsoever about that. Swiss as a piece of Gruyère cheese. Swiss as a tub of marmot fat (yes, you can buy this at a drug store in Altdorf—the town where William Tell shot the apple off his son’s head.) I am Swiss.

blog1heidi Before we progress it is important to establish this. I have spent my entire adult life in Geneva—the real one. I have a fistful of defunct red passports filled with stamps and visas and now punctured with Swiss-cross holes through them. I speak French (with a slight accent, I like to think) and I can swear like a trooper in Swiss German.
In addition to the shocking vocabulary, I also have a Swiss-German washing machine, salad swinger, iron, alp-horn, and husband. These things last forever.

I, and many of my possessions, have survived three St Bernards and a Great Swiss Mountain Dog. I even like Cenovis. I eat muesli for breakfast soaking in big, fat, Swiss cow bio-milk and take turns shopping at the Migros and the COOP. I make a delicious roesti. How much more Swiss can a girl possibly be? (I don’t often talk about it, but I do draw the line at dried green beans and blood sausages, but I’m thinking of working these in as well.)

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Miss Canada in her much-admired hockey dress

However, there are moments when an inner un-Heidi rather Hyde-like creature emerges: a marshmallow-eating, pop-drinking, potato-chip crunching, peanut-butter smearing, chain-sawing, canoeing, gum-chewing, hockey-cheering Canadian throwback to earlier, easier times. Spaghetti in tins and rice in puddings: that’s where a piece of me still belongs.
And so welcome to my world: the world of the perpetual tourist at home and abroad.