Raclette Party Swiss Favorite Event and Food

When guests arrive at our house for the first time, we always throw a raclette party to give them an authentic taste of Switzerland. Raclette is not only a food; it is an event.

This popular mountain dish, made from the alpine raclette cheese, has been around for centuries. Raclette, recorded in texts from German Swiss convents in 1291, dates back to medieval times. Cow herders used to melt this cheese over campfires when moving cows to and from pastures in the mountains.

Originally for this hearty, peasant meal a large raclette cheese round was heated over the fireplace then poured over potatoes. Hotels and restaurants in the mountains still use this method. Most people living in our area own an electric, tabletop raclette grills, which makes preparing the meal easier.

I love raclette because guests cook their own meal by heating sliced cheese in individual metal trays. The cheese is scraped onto small potatoes. Or it may also be served on bread like we do. Dried meats cured in the mountainous regions, such as beef, Parma hams, and viande des Grisons, can be heated on the grill top and served also. Tiny vinegary pickles and onions always accompany the dish.

The French serve raclette with a Savoy white wine, a Riesling or a pinot gris. According to the locals, one should drink only wine with raclette because water will harden the cheese in the belly creating indigestion. However, I have yet to see someone get sick even from imbibing, bubbly Coca Cola with the raclette meal.

At our house, we never had a guest who disliked raclette; in fact most people love it.

“Oh raclette, love it! Best meal of my life!” said Charlotte, Larissa’s sister who clapped her hands in delight and marveled. “Takes potato skins to a whole new level.”

My family enjoyed this so much on visits to Switzerland that I once hauled a bulky raclette machine across the Atlantic, so they could savor the meal stateside. Fortunately this is no longer necessary. You can order the raclette cheese and the grill from where else but a shop in New Glarus, the mini Switzerland of Wisconsin..

Order from New Glarus.

Imported raclette cheese is expensive. So at our cabin in Wisconsin, we use the excellent local products, the Colby, cheddar, or Swiss from Mueller’s Cheese Factory outlet. Although my French husband would disagree, I find the American cheese also suitable for this dish.

Raclette makes the perfect convivial meal to share on a cold winter night. The piping hot potatoes, heat from the grill and wine will toast your toes and warm your hearts.

Bon appétit!

Skiing Above the Clouds

When I first moved to Switzerland 20 years ago, I was sick every winter and friends told me, “Go above the clouds to breath.” Sure enough if you drive up into the mountains the cloud curtain opens revealing blue skies. Though we live in a picture perfect country with pristine views of the lake and mountains, we are surrounded by smog and fog, which becomes locked in over the basin every winter. That’s why each weekend people here fasten skis on their car hoods and head up.

Without access to mountains when I was growing up, I never learned to alpine ski. The only descent I conquered was the bunny hill at the golf course. Even though I am still wobbly sliding on 2 sticks, I love cross country skiing. To a flatlander from Illinois, cross country skiing in the mountains is every bit as challenging as downhill skiing due to the steep inclines.

Although I can only ski for no more that an hour or so, for 9 euros ($9) you can spend an entire day on groomed trails with spectacular mountain views. Our favorite spot, only a half hour away is La Vattay, on the plateau between the Valserine and Menthières in the Jura mountains.

Over 90 miles of trails wind through the pine filled forests and onto the open plateau where cows graze in the summer. Though I have skied the same route many times, I still get stymied because I am unable to navigate the 60 foot drop offs that end in sharp turns.

Luckily strategically placed gym mats are propped against trees at the bottom of curving slopes. To me those bright red mats are like STOP signs, so whenever I see one I pop off my skis and proceed by foot to the bottom of the steep incline. The only “snow plowing” I learned as a kid involved my back and a shovel, not my legs and skis.

If you grow up in this area, skiing is like riding a bike. You learn at an early age and never forget. Schools here take kids on ski day outings and across Europe people plan vacations around the sacred “ski week” holiday, a mandatory February break from school.

Depending on weather conditions ski stations are open from the end of mid December to end of March. Alas each year the ski season is shortened due to lack of snow. Global warming is wreaking havoc on the lower level of ski resorts.

But until the day snow becomes extinct, I will keep heading up going above the rim where I breathe, glide, breathe, slide, and savor life above the clouds.

Who Stole My Keys?

Everyone loses keys and teachers are notorious for it, but to prevent misplacing mine, I devised a foolproof plan. I wear them. Like charms on a necklace, my bike, car, house, locker, and school keys hang on a lanyard around my neck.

Since I literally run between three departments –English, PE and learning support – my keys open every gym, storage facility and classroom in 5 different buildings. I was dumbfounded when in the blink of an eye between unlocking the changing room door for the PE students and locking up equipment after class, my keys vanish into thin air.

Five teachers help retrace my steps on the great missing key caper. We empty wastebaskets and look behind toilets, under shower stalls, in sinks, on wall bars, under trampolines, on top of shelves and beneath ball bins.

When our search turns up empty, I deduce – someone grabbed my keys out of the door while I chatted with another student. I drag my burly colleague, a former rugby star, to the cafeteria to interrogate the suspects. The boys told us to check with the girls outside at the picnic table; the girls sent us to the smokers’ corner off campus. One guy took the cig out of his mouth long enough to say, “Pas moi, madame” and dump out his book bag as proof. He suggests I see the rest of his class that would be heading to history.

Panic set in. I made a mental, to-do checklist – empty locker, remove valuables from desk, see janitor to deactivate keys to the gyms, department offices, and equipment rooms. Frantically, I call my husband to explain insisting, “Change the house locks. Sell my car before it is stolen.”

“Why would you carry every key you own?” my husband asks.

“So, I won’t lose them.”

“But they are lost.”

“Not lost, stolen!”

I am hyperventilating when I walk into the history class and plead to the students, who I had just confronted in my PE lesson. “Don’t say anything now. No questions asked. Just bring my keys back; my life is on that key chain.”

“Désolé Madame, we haven’t seen your keys.”

Dejected, I walk back to the gym where a younger colleague with better eyesight is locking the gym door and shaking his head. No luck. I urge him to search one more time.

So we repeat the process. While I peek under gym mats, Frederic strolls out of the storage room swinging a hook filled with red bibs. Low and behold, behind the bibs dangling from a black UWSP lanyard is a beautiful set of keys. I hug him and then take off.

“Hey,” he hollers. “Where are you going?”

“To apologize to those kids.”

“Wait! Don’t forget your keys!”

I grab my keys, race across campus, knock at the classroom door and eat humble pie as I appeal once again to the students asking for forgiveness.

Then I stroll back to the gym smiling. My faith in humanity is restored by my colleagues’ kindness and my students’ integrity. With my keys jingling ‘round my neck again, all is right with world.

From Corporate World to Homestead – Reinventing in Retirement

In my final year of teaching, I have been a basket case of emotion, while my husband appeared to waltz effortless from the corporate world to the homestead in retirement. When Gérald lost his job; he found a new life. What happens when a caring boss goes head to head with the powers that be in the cutthroat, save-at-all costs, corporate world? At perpetual odds with top management for the past 5 years of his career, losing his job was inevitable, but what surprised me was how much happier he is now without his printing career.

I chose the early retirement option, while I always assumed Gérald would pursue his career into his 80s. After working long hours from the age of 14, instead of pining over his lost job, he embraced early retirement and found the freedom liberating.

Gérald worked in the printing business for 36 years producing everything from carton packaging to brochures to books to newspapers. As director of a newspaper printing firm, he lived on the edge ever ready to meet the impossible demands of clients and shareholders in a dying industry. Sleeping with one eye open, he waited for emergency phone call in the middle of the night. How do you put out a half a million copies every night without making a mistake somewhere along the line of distribution?

To be honest I thought he would be lost without the constant buzz. Instead he found time to enjoy his passions long overlooked when trying to make ends meet as a director, father and husband.

Now he plays volleyball, manages the neighborhood association, and serves as CEO of my website. He fired the gardener and finds pleasure in doing his own yard work and is giving our home a much-needed facelift after 2 decades of neglect. He learns new sports, helps me coach, and takes online classes. And he cooks gourmet meals and serves up fare that would put most restaurants to shame.

As my final school days approach, I look to him for inspiration. For the past 30 plus years, I have worked with kids. What will I do with my hours if I am no longer helping students write papers, organize schedules, navigate exams and wait for the next bell to ring?

personally designed wine labels from colleagues

With his new found joie de vivre the Frenchman demonstrates that happiness and fulfillment is attainable even after one quits the day job. And he bowed out of his arena with so much class. While I was crying over the injustice and worrying about his mental state being put out to pasture, he sailed into retirement with the same grace that he faced each day in a field filled with adversity. I admired his dignity as he spent the last 6 months training his replacement and preparing his staff for the transition of management. Then after the fanfare of colleagues, clients and employees heartfelt farewell, he never looked back, content in knowing that he served his company as an honest, well-respected, hardworking leader.

He left his profession with his integrity intact.

Half Board and Silent Hotels A Good Combo

If you enjoy being away from the crowd and love fine dining, booking a night in the Hostellerie de L’Ardève is a win/win situation. Perched at 1350 meters, adjacent to Ovronnaz and Les Mayens de Chamoson, this hotel offers a stunning view overlooking the Rhone Valley and the Alps. The annex to the hotel, le Chalet de Kalbermatten, was built at the beginning of the 20^th century and is protected as a historical landmark.

In 1968, several hoteliers, who believed noise is a social intrusion undermining our health and happiness, created the Relais de Silence. Hotels listed in this guide are often difficult to find, they are hidden in the countryside, by the sea, along the banks of a river, on an island, at the edge of a mountainside or along a side street in a busy city. They are known for their peace and quiet. Located in a natural environment, in comfortable buildings with unique character, Silent Hotels must offer a warm welcome stressing quality of life and gastronomy. Each is reflective of the unique style of the country where it is located.

It is usually a gamble, but to reserve a room with demi pension (half-board), a fixed rate that includes breakfast and the evening meal, is a better deal. Our hotel, a 3 star, also known for its gastronomy, was a good bet. We were not disappointed.

Friday we were served a Russian salad followed by sea bream in lemon sauce with mini potatoes and zucchini au gratin. Desert, an apricot cauflirori, an egg flan with a scoop of rhubard/honey ice cream was served on plates of ardoise, which looked like the old chalk slate we wrote on in grade school. On our walk the next day we found unfinished pieces of slate chipped off the mountain side.

Saturday night, our starter was the traditional “assiette valaisane”, which is a plate of artistically arranged cold cuts – salami, dried beef, cured ham served with pinky sized pickles and baby white onions. The main course was chicken in cream sauce accompanied with risotto and scalped zucchini.

Dessert, a vanilla ice cream soufflé, was the house specialty. The Frenchman charmed the waitress into trading the menu fare for a wild blueberry tart. Why does your husband’s dessert always looks better than your own? Souffléd ice cream – not for me. It was tough and chewy, but Gerald’s tart was exquisite.

We were in the Leytron and Chamoson wine territory, so naturally a glass of Humagne Blanc or Johannisberg Grand Cru, local favorites, were recommended. Every spare inch of soil on the mountain ranges, southern flank was filled with vineyards.

I am not sure what it is about that mountain air the wets your appetite, but, no matter how much you devoured the night before, the next morning you are hungry again.

In Europe breakfast is often included and in mountains it is usually copious. On a self-serve sideboard an enticing display of cereals, fresh fruits, paper thin slices of salami and ham, and thick chunks of cheese of local cheese as well as a choice of bakery fresh breads and croissants and homemade preserves awaited. All to be savored with piping hot coffee or tea.

Over breakfast, from the brasserie we had a panoramic view of the mountains enticing us to go hiking, if only to work up our appetite for the next gourmet meal.

In Team Sports Girls Win Even in Loss

I am sure a lot of people back home wonder why I am still coaching in Switzerland, the land of ski, where basketball is a minor sport at best. Facilities are limited, practices sporadic, and talent questionable.

But I still get a kick out of coaching the varsity girls. Last Thursday after teaching until 5 pm, the team and I hopped on 2 different buses and 3 different trains, to travel to Zug to compete in an international SCIS tournament. We lost every game except one, but the results don’t tell the whole story.

When we were down by 20 points against the American School of Vienna, who went on to win the tournament, we came back within a couple baskets. We fought intense battles, losing by a point or two in other games.

Sometimes you play your hardest and still finish next to last. Normally I would be frustrated, but after our final game, I felt content. Our losing tournament was really a success. My players bonded together, improved with every game, and built long lasting memories. They learned to play all out every game even when falling behind.

Though I hate to lose, winning is no longer the be all of my existence. One becomes wiser with age; I know that regardless of the score, the value of team sport is immeasurable. Team competition helps girls grow stronger and healthier, better prepared to negotiate conflict, overcome set backs and believe in themselves.

This year, my players are going through tough issues that come with adolescence. During a scary time period where terrorist attacks, date rape, and random violence reign, they take those tottering steps toward adulthood. They face challenges with heartache and tears: break ups with boyfriends, friends falling out, college rejections, academic pressures, poor grades. But when they come to practice, they run hard, forget their troubles and giggle again.

They make up crazy systems of attack with even sillier names, like double D – sounds like a bra, not a double pick, high post play – Quiznos, peanut butter, and Dani boy.

Towards the end of one game earlier in the season, when we were ahead by 20 some points, our point guard called out, “Mississippi.” I watched in disbelief as all my players sat down on the court except for our point. While our opponents froze in bewilderment, stunned by our bizarre, sit-down offense, our guard dribbled right up the middle of the key for an easy lay.

And I laughed. Gotta love Swiss basketball.

This would never happen in America.

Though I am still every bit as competitive; I still study the game, call crucial time outs, diagram perfect plays, I am more mellow about the outcome. I understand that by just competing and being part of a team even my least talented players will learn lessons lasting lifetimes.