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The first holiday impressions

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visit !!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

After three weeks, I now was on vacation I have now been there! And that of FLO! : D On Monday, he landed in Londrina is good and we enjoy it very much. It is wonderful to keep FLO back in the arms. Not comparable with phone calls:) And it's very nice for me here now to have someone from the home where I can show everything. Next Week we will again on vacation ... juhu make holiday is sooo beautiful. Diesemal issue in the south of Brazil to Florianopolis. I am very curious how it down there so is after I explored the entire north coast.

Frostbite On The Tongue

Nagy Vásárcsarnok: Market Hall to beat

The great market hall in Budapest - many travel guides call it as "worth seeing". After doing work today had to spend at home to receive the chimney sweep (which gave me the task of wiping on the gas boiler dust), I spent my free Tuesday afternoon (the only of its kind per week) with a trip to the advertised Market Hall. Otherwise, I find in my everyday FSJler actually rather not have the time on the usual tourist routes to walk through Budapest ...
And indeed: it is something special, if you search a range of goods of all kinds in one place. The hall was completed in 1896 on the ground floor is home to many shops of all stripes. Of fruit and pastries on Palinka to meat, it was all to offer. Deal of the day a butcher: a whole pig. The pacifier is visible in the photo only to have an extra charge, I explained the abattoir sales specialist. At many levels we find the so-called Hungaricums: Typical Hungarian paprika pastes in various foods such as sweet (bitter) and devilishly sharp execution, peppers, Alcohol ... In the basement are stacked as the final live fish swimming in aquariums containing fish estimated three quarters and one quarter of water. After all, you can choose when shopping the same fish fresh - except the one as top left, which already runs drives around in the water. Otherwise, there are in the basement of Mark Hall explore a shop crammed to the last square inch with Asian food and cooking equipment. A few blocks further is the Hungarian after panting in sweet-sour vinegar pickles taste buds at its expense: shell to shell lined up the goods in green-yellow shells together. Who is strong enough, can also equal a ten-liter glass of this for strangers once getting used to Hungarikum to carry home.

Photos: Benedict G. Kroll, a year Hungary