Krapfenzeit

by forumholitorium

Snow keeps falling here in the mountains, but the days are getting longer and the cycle of seasons continues to turn.  Marking the end of Carnival, Faschingsdienstag/Mardi Gras/Fat Tuesday was yesterday, and the first day of Lent is today. In Russia, Maslenitsa or Butter Week also takes place this week. The Chinese New Year or Spring Festival starts with the new moon on Friday (or Thursday in Europe and the Americas); soon it will be the Year of the Dog. This week Tibetans are also celebrating Losar, the new year, Friday through Sunday. Interesting how so many holidays around the world have converged this week.

To celebrate Mardi Gras, my high school French teacher made crepes with us, letting each of us flip a crepe with the pan in one hand and a coin in the other to bring good luck. It has become my tradition to make buckwheat crepes for Mardi Gras (without a coin in my hand). The only Austrian culinary tradition associated with Fasching (as the pre-Lenten season is called) is eating Krapfen – doughnuts filled with apricot jelly and dusted with powdered sugar. Before this week, it had certainly been a few years since I last had a jelly-filled doughnut. For whatever reason, this year I felt it was important to eat Krapfen. The two and a half I ate were fresh from a local bakery and delicious.

In Austria, Lent is a time where it is easy to use “I’ve given it up for Lent” as an excuse not to eat or drink something. On a whim, I decided that I will give up sugar for Lent. Since I am not a “Naschkatze” (literally a snacking or nibbling cat, meaning a person with a sweet tooth), this should not be too hard. A friend gave up sugar last year for Lent and felt she had a lot more energy. As winter winds down, even a little more energy sounds great. I will give it a try.

May you enjoy any celebrations that occur this week!

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