Like many people out there in these times, I am required to take all of my holidays this year. There goes my secret plan of saving them all up and taking 6 months off next year!
This requirement is kind of sucky, because holidays to me generally involve getting on aeroplanes, visiting other countries and changing time zones. And in Covid time there is none of that. I’m used to packing a bag, and packing as much as possible into every day, tasting new and exciting foreign foods, and running on empty. Usually my holidays end with me needing a holiday from my holiday.
I realise it’s a first world problem, because I am thankful to have a job and also to have holidays that I can actually take. So I figured I was better off taking the bulk of them in summer, when the weather was warm.
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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 
how it goes these days… it seems that everyone is on some kind of special diet… everyone is intolerant to something. Look… it’s not like I don’t believe them, because I know plenty of people who have legitimate intolerances… but it’s almost like sometimes… well… I don’t really believe them.
Austria is well known for many different types of food – some you will definitely have heard of: strudel, schnitzel, goulash etc. Each region also has specialities they call their own. Though consider that Austria has nine states in a total of 84,000km² (compare that to Australia’s 8 in 7.7million km²) – this means that a dish ‘local’ to one area is very often found in other places too.