During this guided tour we learnt much about the castle and Heidelberg's history while admiring its ancient monuments and ruins. We were also shown the enormous 58,000-gallon wine barrel. Constructed in 1751 from 130 oak trees, the barrel is reportedly the largest wooden barrel in the world ever to have been filled with wine. Unfortunately, it is filled no longer. We checked! The keg is "guarded" by a statue of the famed Perkeo, an 18th-century dwarf who once served as both court jester and keeper of the royal wine keg. Perkeo, despite his size, was reportedly quite a prodigious drinker. According to legend, his death came about when he mistakenly drank a glass of water!

Walking alongside the moat, we entered the Gun Garden through a triumphal arch known as Elisabeth's Gate. It was supposedly built in a single night by Prince Elector Friedrich V in 1615 as a birthday present for his English princess, Elisabeth Stuart. This beautiful garden was bordered by a stone wall overlooking a scenic view of the town. In awe we gazed out over its rooftops and tall church steeples.

According to our guide, Mark Twain visited Heidelberg in 1878 at this exact spot and remarked: "I have never enjoyed a view which had such a serene and satisfying charm about it as this one gives". We couldn't agree more.

Amazing sights from within the ancient Heidelberg Castle

Why did you decide to study this German language program?
I had studied German for a few years before and wanted to get better at it.

How are you finding you studies?
Very good!

Has the program lived up to what you thought it was going to be like? Has it surpassed your expectations or…?
The program has been really good as well as the atmosphere in school.

What do you think is the BEST thing about studying here?
The town and the people are great. And of course the weather this summer.

What is the most interesting thing you have done or discovered in Heidelberg?
The most interesting thing is that I have met and gotten to know so many people from different parts of the world.

What so far has been your most memorable experience in Heidelberg or other parts of Germany?
When we swam in the Neckar River in the middle of the night.

What kind of tips on living and studying in Heidelberg can you give other potential students?
Plan your shopping. The stores are not open on Sundays.

What do you prefer to do when you are not in class (i.e. afternoons, nights and weekends)?
Read, watch movies and do things with the other students.

How did you find the relationship between students and teachers?
Very good.

If you would have to describe your stay in Heidelberg in one word (or a few other words) what word immediately springs to mind?
FUN!

What do you think is the most valuable lesson you will take with you when you leave this program and Heidelberg (apart from having learnt to speak German) and how do you feel your experience here in Heidelberg has changed you (if it has)?
My view on living in another country has changed I think. I could definitely see myself living in Germany.

Do you think you will come back to Heidelberg / Germany? What for especially?
I will definitely come back to Heidelberg. It is a beautiful place. If not sooner I will come here for the football world championships.

Finally, what words of wisdom / advice would you give others who plan to come and study here?
Watch out for the traffic, especially the people on bikes.

In the afternoon, at approximately 5:30, we had a cooking workshop. We were about to learn how to make Käsespätzle (a very famous dish from Schwaben). Like all good cooking demonstrations, our chef Tina had already made a sample the night before so that we could first taste it and see what the final product should look and taste like. We were then given a step-by-step guide showing the simple techniques used to making this famous dish. As she demonstrated, Tina shared with us stories of what her mother and grandmother used to do or say when they made the Spätzle.

She also showed us a variation to the recipe which was her family's traditional way of cooking. A copy of the recipe (see below) was handed out as a guide for when we cooked Käsespätzle on our own! To complement this dish, we were given a taste of Weldebräu, Germany's famous beer. We learnt that Weldebräu is produced in Schwetzingen, a beautiful town close to Heidelberg which is also known for its amazing castle. This culinary experience was most enjoyable giving us once again a deeper understanding of German culture. Cheers to Spätzle and Weldebräu!

2 geschlagene Eier
Wasser
1½ cups Mehl
½ cup Milch
1 Teelöffel Salz
1 Zwiebel (klein geschnitten)
1½ cups geriebener Käse
Butter oder Öl

Das Mehl, die Eier und das Salz in einer großen Schüssel mit einem Kochlöffel vermischen. So lange Wasser hinzugeben, bis sich ein zäher "Brei" gebildet hat. In einem großen Topf Wasser mit 1 Teelöffel Salz zum kochen bringen. Während Sie die Spätzle zugeben, sollte das Wasser immer kochen.

Geben Sie immer eine kleine Menge des Teigs auf ein Holzbrettchen. Dieses sollte während der Zubereitung der Spätzle immer feucht gehalten werden. Mit einem ebenfalls feuchten Messer (oder einem Spätzleschaber) schneiden Sie nun feine Streifen von dem Teig ab und schieben Sie diese ins kochende Wasser. Die Spätzle sind fertig sobald sie an der Oberfläche schwimmen. Lassen Sie sie gut abtropfen.

Nun geben Sie die Zwiebel in eine Pfanne und braten sie bis sie goldbraun sind. Die Spätzle zugeben, heiß werden lassen, den Käse darüber streuen und so lange erhitzen, bis der Käse geschmolzen ist.

Guten Appetit!

Käsespätzle Recipe

2 eggs (beaten)
1½ cups flour; sifted
½ cup water
½ cup milk
1 teaspoon salt
1 onion (diced)
1½ cups cheese (grated)
butter or oil

In a large bowl mix flour, eggs, water and salt. Beat with a wooden spoon until batter leaves the sides of the bowl. If needed add a few more tablespoons water. Bring a large saucepan of water to boil with 1 tablespoon of salt. Keep the water boiling as you add the spätzle.

To cut the spätzle (noodle) place 2 tablespoons of batter on a board (preferably a wooden board). Moisten the board with a teaspoon of boiling water. Using a knife (a special implement called Spätzleschaber may be used), cut fine strips of batter into the water. Once the noodles rise to the top, drain them and transfer them into a casserole dish.

Saute the onions in butter or oil until golden brown. Sprinkle the cheese over the noodles and onions then stir until melted.

Enjoy!

Christina is one of our Program Advisors based in WLE's Heidelberg office. She is originally from the "Pfalz", a famous wine region in the south-western part of Germany. Previously Christina's work experience included working in Orlando, USA for Walt Disney World. She is a certified translator and holds a degree in Foreign Language majoring in English. She is fluent in German, English and speaks conversational French and Spanish. Her responsibilities include providing information, assistance and advice to students, processing applications and enrolments. Her love for the local culture and life is a valuable source of information to students studying in Heidelberg.

Two weeks ago, she attended the WLE seminar in Beijing and spent her first day riding a bicycle on one of the busy roads in the university district. Her passion for promoting different cultures and languages is an inspiration to us all!