When I was a child, we had a sweet main course at least once a week. Beforehand, a vegetable soup came to the table and for the main course my grandmother had freshly baked a curd strudel, apple strudel, buchteln, pancakes or, in winter, mice. In the fall, apples were piled into pyres and baked until crispy. Bread or curd pancakes were served with pickled cherry compote from the jar – of course everything was homemade and from our own garden.
