As we had a few days off from formal duties, we decided to head south into the state of Saxony. Lots of history, lots of castles, knights, and broken walls, and the home of a good friend, Frankie.
A train ride was the prime desire of the children but we decided a vehicle would give us more flexibility. An Opel, it turned out, was easily rented and reasonably priced.
Took the driver a while to figure out how to un-secure the emergency brake (German instruction manuals were of little assistance) but we were quickly on our way.
Out on the open roads, Gord easily and comfortably cruising the autobahn at 140 km/h and just as comfortably being passed by vehicles that must have been hitting 180 km/h, we noticed wheat, hay and corn fields hitting maturity a couple of weeks ahead of those in Canada.
Round bales, square bales — pretty much the same systems as home.
We met up with Frankie outside Dresden, a beautiful city graced by the Elbe River (“Able I was ere I saw Elba” has been coursing thru my brain for two days) and he promptly detoured us through the historic 12th century town of Tharandt.
In the middle of town stands this distance marker. It tells, in hours, the distance from Tharandt to many other German towns, when travelling by horse and carriage.
A trip to Berlin would have taken 43 hours. We managed it in two.
The last time I saw Frankie was in the vicinity of January 1st, 2000, in Vancouver, as this hardy German dashed into the Pacific Ocean for a traditional polar bear swim. Photographic evidence exists.
We hiked up the side of a hill, nothing terribly strenuous, and were able to look down into this amazing valley scene, a mere couple of hundred years old. Makes Canada seem a blushing adolescent by comparison.
Ruins are always fascinating. Just a bit of imagining, with some mental images borrowed from Hollywood, and one can feel the lives lived in this very spot centuries ago.
And no doubt the dwellers in these beautiful castle ruins dined on these little nuggets as well. Frankie pointed out their markings and their name — wine snails — they’re exactly the ones that arrive on one’s plate with a pool of garlic butter.
Nicholas informed us they were somewhat aromatic on their own. Perhaps that’s the purpose of the garlic.