Ok… it’s not actually called Jelly Meat. It’s actually called Aspic – or in Austria – Sulz. But I call it Jelly Meat. Because that’s what it looks like. It reminds of the old Whiskers ad… Whiskers time, chunky tuna; Whiskers time, jelly meat… remember that one? No? Just me, then.
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In mid July, I went and did something crazy… I took a trip Italy.
Italy, as you surely know, had major problems with Covid early on, and it’s pretty much still seen as a no go zone by most. Almost everyone I know cancelled their planned Italian holidays this year.
But when a friend wanted to take me away for my birthday weekend, all we really wanted was to see the ocean, smell the salt and swim in the sea.
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Austrians tend to do the reverse of what I’m used to – they eat a big lunch and then only need a small snack in the evening, rather than a full cooked meal. One of the most common evening ‘snacks’ is Jause. I’ve already written a blog about Jause, but I’m going to take it one step further now. Because Jause, although when you order it at a Jause Station or mountain huts, will be served with specific meats or spreads, is really just a general term for ‘putting stuff on bread’. Essentially it’s an open sandwich.
I’m originally from Melbourne, Australia. If you haven’t heard, Victoria (the state where Melbourne is located), is currently in the middle of a pretty serious lockdown. This was even reported in Austrian news, which means, it’s huge. Melbourne is now in week 4 of a six week planned lockdown, but from the numbers it seems like they’re going to be stuck in there longer.
I’m quite often asked in Austria if I learnt German at school. My answer: “No, I learnt Indonesian,” is usually met with very blank stares.
When I began high school in Australia it was mandatory to learn one semester each of French and Indonesian.
an aussie in austria 