What's Cooking? - Morning Glory Muffins

Sophia starts German Kindergarten tomorrow. We still haven't worked out an arrangement for her to receive vegetarian meals there, so I will pick her up at 12:30. They have a snack at 9:00 which the kids take with them. They call it a snack. What time do the kids wake up? It will be breakfast for Sophia. We baked these muffins this afternoon and she will take one to school along with some yogurt. These are really healthy so I feel great about sending them with her.

The recipe is from:

1 cup all-purpose flour

1 cup whole-wheat flour

3/4 cup sugar

1 tablespoon ground cinnamon

1 teaspoon baking power

1 teaspoon baking soda

1/4 teaspoon salt

2 cups grated carrots (4 medium)

1 apple, peeled cored and finely chopped

1/2 cup raisins

1 large egg

2 large egg whites

1/2 cup apple butter

1/4 cup canola oil

1 tablespoon vanilla extract

Optional topping (I usually leave this off in case we want to share...never know about nut allergies):

2 tablespoons finely chopped walnuts or pecans

2 tablespoons toasted wheat germ

Preheat oven to 375 F. Coat 18 muffin cups with cooking spray. (I usually fill 12 regular size muffin cups and then put the remainder in mini muffin cups. Watch out though because the minis are done sooner than the regulars.)

Whisk all-purpose flour, whole-wheat flour, sugar, cinnamon, baking powder, baking soda, and salt in a large bowl. Stir in carrots, apple, and raisins. Whisk egg, egg whites, apple butter, oil, and vanilla in a medium bowl. Make a well in the dry ingredients; add the wet ingredients and stir with a rubber spatula until just combined. Spoon the batter into the prepared muffin cups, filling them about 3/4 full. Combine walnuts and wheat germ in a small bowl; sprinkle over the muffin tops. Bake the muffins until the tops are golden brown and spring back when touched lightly, 15 to 25 minutes. Let cool in the pans for 5 minutes. Loosen edges and turn muffins out onto a wire rack to cool.

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Papercrafting - Sardinia Layout 4

Usually, I like to have people in my layouts, but I really liked the sunset pictures that we took at the Arbatax port so they get a layout all their own.

Supplies:

Cherish: Scrapbook Layouts Made Beautifully Simple

CTMH Majestic Blue paper pack

CTMH Hollyhock Ink

CTMH White Daisy Ink

CTMH Alphabets Stamp Set

CTMH Alfresco Stamp Set

CTMH Abundance Borders

CTMH Foam Squares

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Kids' Activities - Home Tweet Home

Sophia likes to have her own projects to work on while I work in my craft room so I picked up this bird house for her to paint. It kept her busy for quite awhile and now she likes to look at it hanging from our garage.

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Shopping - Weiden - Floh Markt Store

I've been seeing signs for the Floh Markt in my Weiden neighborhood for awhile now and I finally popped in to take a look. They had all kinds of dishes, toys, art, records, etc. Things you might expect at any second hand store, but maybe more fun for an American living in Europe. I don't care much for knick knacks but I do have a weakness for pottery. The multi-colored vase is Bavarian and the punch set is Italian. Different countries but the colors and patterns go together nicely. The red and white vase doesn't have any markings but I liked the color and design.

The man at the store was very nice. When he saw were interested in something he offered to lower the price. He gave Sophia some chocolate while we were shopping and then as I was paying he searched all over the store for a present for her which ended up being a plastic dog which she adores.

The store is located behind the Holz Kreativ toy store. Its address is:

Frauenrichter Straße 145
92637 Weiden in der Oberpfalz, Germany

They are open Thursday, Friday, and Saturday from 9 am to 4 pm.

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Papercrafting - Sardinia Layout 3

This one layout was originally supposed to be two, but I forgot to order one of the Tharros pictures and neglected to enlarge another. My three pictures felt a little skimpy for a two page layout. So, I combined the two themes into one layout. It worked pretty well. There wasn't room for a journaling box on the Spiagga Torre del Corsari page, but the pictures tell the story so it's okay. I punched circles of sky out of photo scraps and cut them in half for the blue scallops, again wanting to add more of nature's beautiful color.

Supplies:

CTMH Magestic Blue Paper Pack

CTMH White Daisy CS

CTMH Hollyhock CS

CTMH Outdoor Denim Ink

CTMH Hollyhock Ink

CTMH Desert Sand Ink

CTMH Daydream Stamp Set

CTMH Alphabets Stamp Set

CTMH Journaling Jots Stamp Set

CTMH Gold Photo Hangers

CTMH Ribbon

SU 1 1/4 Circle Punch

Micron Pen

Brads from stash

Versamark

Glue Dots

Glue Dots Mini

Imagine: Fun, Fabulous Layouts for Every Scrapbooker

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Papercrafting - Etsy Inspired Blog Hop

I had a lot of fun playing along with the last blog hop. If you like card making you should play too. It starts here.

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What's Cooking - Curried Red Kidney Beans and Cauliflower

I hadn't even started cooking when Kenny got home. I had only prepped everything, with the spices mixed in a little bowl. As soon as he walked in he knew we were having Indian food. The yummy spice scent gets even stronger when you add heat. This recipe would definitely help mom's hospital escape their routine.

Serves 6 to 8

281 calories/serving

3 tablespoons vegetable oil

1 large onion, chopped

1 cinnamon stick

1 bay leaf

1 tablespoon EACH minced fresh garlic and ginger

1 teaspoon EACH fennel, cumin seeds, and cardamom

1/4 teaspoon cayenne

1/2 teaspoon EACH ground coriander, turmeric, and garam masala

1 can (14.5 ounces) whole peeled plum tomatoes, without juice

1 serrano chile, stemmed, seeded, and minced

About 1 tsp. salt

6 cups cooked red kidney beans (about four 14 ounce cans), rinsed and drained

1/2 head cauliflower, cut into 1/2-to 1-inch florets

1 to 1 1/2 tablespoons freshly squeezed lemon juice

1/2 cup loosely packed cilantro sprigs, coarsely chopped

6 to 8 cups hot cooked brown rice

Heat oil in a heavy-bottomed 4- to 5-quart pot or saucepan over medium-high heat. Add onion and fry, stirring occasionally, 2 to 3 minutes, or until slightly softened. Stir in cinnamon, bay leaf, garlic, ginger, fennel, cumin, and cardamom and fry, stirring, 2 minutes. Add cayenne, coriander, turmeric, and garam masala and fry, stirring, 1 minute. Shred tomatoes into pot with your fingers. Stir in serrano chile, salt, kidney beans, cauliflower, add 1 1/2 cups water. Lower heat to medium-low, cover, and simmer 20 minutes, or until cauliflower is tender and liquid has thickened into a velvety-looking sauce (add more water if necessary).

Season beans with salt. Stir in lemon juice and cilantro. Serve hot over borwn rice, with plain yogurt on the side if you like.

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Papercrafting - Sardinia Layout 2

I used the paper piecing technique for the first time on this layout. It is a simple concept. Stamp a base image. Stamp the image again on colored paper. Cut out. Adhere over the base image. Can't believe I haven't done it before. It is a great way to achieve color without coloring. I paper pieced the top of the yellow umbrella and the bucket.

And, again, I used Versamark to stamp virtually invisible journaling lines. To think I used to trace lines, journal, and erase.

Supplies:

Imagine: Fun, Fabulous Layouts for Every Scrapbooker

CTMH Majestic Blue paper pack

CTMH Hollyhock CS

CTMH Buttercup CS

CTMH White Daisy CS

CTMH Desert Sand Ink

CTMH Outdoor Denim Ink

CTMH Hollyhock Ink

CTMH Tiny Typewriter Alphabet Stamp Set

CTMH Daydream Stamp Set

CTMH Journaling Jots Stamp Set

CTMH Liquid Glass

Glue Dots

Micron Pen

Versamark

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What's Cooking? - Butternut Squash with Cumin Couscous

The recipe competition at my mom's hospital takes place in September with the dishes to be served in the cafeteria in October. This is a fabulous fall dish.

Serves 6 to 8

1 butternut squash (2 pounds

4 tablespoons olive oil, divided

1 package extra firm tofu, cubed

1 large yellow onion

2 cloves garlic, finely chopped

1/2 teaspoon cayenne

1/4 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1 1/2 teaspoons ground cumin

1 cup canned petite diced tomatoes

1/3 cup raisins

1 32-ounce container vegetable broth

1 15.5-ounce can chickpeas, drained and rinsed

2 teaspoons kosher salt

1 1/2 cups couscous

2 tablespoons chopped fresh flat-leaf parsley leaves

1/4 cup (1 ounce) almonds, chopped

Halve and peel the squash. Remove the seeds and cut the squash into 1-inch chunks. Heat two tablespoons oil in a Dutch oven over medium-high heat. Add the tofu, cooking without stirring until golden brown on one side. Turn tofu and cook on the other side until golden brown. Remove from Dutch oven and set aside. Heat remaining oil in the Dutch oven over medium heat. Add the onion and cook for 5 minutes. Add the garlic, cayenne, cinnamon, nutmeg, and 1 teaspoon of the cumin and cook for one minute. Stir in the tofu, quash, tomatoes, raisins, broth, chickpeas, and 1 1/2 teaspoons of the salt. Bring to a boil. Reduce heat, cover and simmer for 10 minutes. Uncover and cook until the squash is tender, 15 to 20 minutes. Meanwhile in a medium saucepan, bring 1 1/2 cups water and the remaining cumin and salt to a boil. Stir in the couscous. Cover, remove from heat, and let stand for 5 to 10 minutes. Fluff with a fork. Divide the couscous among individual bowls and ladle the squash over the top. Sprinkle with the parsley and almonds.

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What's Cooking? - Three-Bean Chili with Vegetables

The hospital where my mom works is conducting a contest to collect recipes for the cafeteria to update its menu. I thought I would submit a few. I really like this recipe because it tastes great, it can be made ahead, it serves lots of people, it incorporates lots of veggies, and guests can garnish it to taste. It is mild so even small children enjoy it. I include hot salsa as a garnish so it can turn into a spicier chili if desired.

Serves 16

211 calories per serving

1 1/2 tablespoon canola oil

2 cups chopped onion

2/3 cup shredded carrot

4 garlic cloves, minced

4 cups water

2 cups frozen whole-kernel corn

1 cup chopped red bell pepper

1 cup shredded zucchini

2 tablespoons chili powder

2 teaspoons dried oregano

2 teaspoons ground cumin

3/4 teaspoon salt

2 (28-ounce) cans crushed tomatoes

2 (16-ounce) cans pinto beans, rinsed and drained

2 (16-ounce) cans kidney beans, rinsed and drained

2 (15-ounce) cans black beans, rinsed and drained

1 (6-ounce) can no-salt-added tomato paste

1 1/2 tablespoons rice vinegar

1 cup chopped fresh cilantro

1 cup shredded reduced-fat cheddar cheese

1 cup reduced-fat sour cream

Salsa, as desired

Heat oil in a large stockpot over medium-high heat. Add onion, carrot, and garlic; saute 5 minutes. Stir in 4 cups water and next 12 ingredients (through tomato paste); bring to a boil. Cover, reduce heat, and simmer 25 minutes or until carrot is tender, stirring occasionally. Stir in vinegar. Top with fresh cilantro, cheese, sour cream, and salsa.

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Papercrafting - Sardinia Layout 1

I don't know if it's because I'm out of practice or if it's because it is late at night, but there are a few things I would change if I were to go back and do this layout again. But, it is what it is and maybe next time I can keep my plan in my head before I sabotage the next step.

There are a few things I do like. I like the pop of Hollyhock for the June title, though I wish Sardinia were emphasized. (I originally intended to have the Sardinia title in the same size and color.) I like that the circles are punched out of photo scraps. I loved the color of the water so much I wanted to incorporate it in a secondary way. And, I love that you can use Versamark to make virtually invisible journaling lines.

Supplies:

Imagine: Fun, Fabulous Layouts for Every Scrapbooker

CTMH Mystic Blue Paper Pack

CTMH Alphabets Large and Small

CTMH TIny Typewriter Alphabet

CTMH Journaling Jots

CTMH Outdoor Denim Ink

CTMH Hollyhock Ink

Xyron Xyron 150 Machine Assorted Colors-1-1/2 Inch by 20 Feet Permanent

Glue Dots Glue Dots 3/16 Inch Mini Dots, 252 Clear Dots on Sheets

Paper Shaper - Large Circle

Versamark Watermark/Resist Ink Pad

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Papercrafting - ETSY Inspired #49

This week's ETSY Inspired shop is MelissaKate. I fully intended on adding some red flowers to my card, but once I got the vellum circles on I liked the simplicity of leaving them alone with a simple sentiment. Still, I love this painting which is part of a series.

Supplies:

CTMH White Daisy Cardstock

Hot Off the Press Pastel Vellum (Ancient - Glad to find a use for it!)

Xyron Create-a-Sticker

CTMH The Good Life stamp set

CTMH Black Ink

CTMH Liquid Glass (Surprisingly transparent under vellum)

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Travel - Five Days in Scotland

This is our spur of the moment itinerary for a five day trip to Scotland in August. We had Sophia with us who is almost five. It was a good time to go with her because all of the places we visited started charging admission at five so we inadvertently saved a bunch of money by traveling just a couple of months before her birthday. She, like many other little girls, is interested in castles so this was a great trip for her. But, she was most happy when she was outside skipping rocks in a mountain stream, touring the castle gardens, or playing at the beach.

If you plan on going to Scotland during high tourist season you MUST make reservations in advance. We only had a reservation at the hotel airport for the first night. We almost spent the second night in our car because every family room in the whole country seemed to be occupied. Not all hotels and B&Bs take children. There weren't even any sites available for tents or RVs. We were about ready to just get in the car and drive to London when an old man took pity on us and gave us an extra room in his house for 20 pounds a night. That was a huge bargain. We forked out the same amount for a light lunch. So, we decided to stay for the rest of our visit. Sophie and I had to share a twin size bed, and we had to use his bathroom and listen to his snoring, but we didn't want the headache of finding something else and the price sealed the deal.

Scotland is overrun with tourists in August, but there is enough to see that we weren't bothered by too many people at the places we visited. It rained quite a bit, but mostly in the early mornings and afternoons. We kept raincoats and hats with us. It was a little chilly even late in the summer so we layered sweatshirts with our raincoats.

Things close down relatively early. We went to dinner in Inverness leaving our car in a parking garage. We returned at 7:30 to find the garage closed. We thought we were in trouble with either a large fine and/or a long wait to retrieve our vehicle. We called the after hours number on the sign, told them which garage we were in, and a man arrived within five minutes to open the gates. We only had to pay for the time we were there. What a relief!

Day 1:

Blair Castle

Day 2:

Abernathy Highland Games

Cawdor Castle

Day 3:

Beach at Redpoint

Inverewe Garden

Day 4:

Driving tour of Loch Ness

Glen Shiel Battle site

Eilean Donan Castle

Isle of Skye

Day 5:

Hopetoun House

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Travel - Vegetarian Food in Scotland

Scotland is not a culinary destination. Just about everything that we tried was familiar and bland...baked potatoes, mac and cheese, egg salad sandwiches, cheese sandwiches. We did find some spice at an Indian restaurant and Kenny wanted to give special credit to the veggie chili at the Smith and Jones Pub in Inverness. There was actually a little bit of a kick to the chili.

Though we are not raving about the food, we did find at least a couple of vegetarian options everywhere we stopped. There was even veggie sausage offered as part of a full Scottish breakfast at the Edinburgh Airport's Quality Hotel. And, everything was well marked, right down to the beef gelatin that Kenny found in his mints.

I really enjoyed the tea culture. Even though it is August, it was damp and chilly and it was nice to have a warm cup of tea with breakfast or for a little afternoon pick-me-up.

We noticed that dinner is often served from about 6-9...earlier and you choose from a bar meal and later you're often out of luck unless you can find an Indian or Chinese place which tend to stay open later.

Most accommodations offer breakfast so it can be difficult to find a place to eat breakfast out.

Here's what we ate on our trip:

Day 1:

Breakfast at Edinburth Airport's Quality Hotel - Full Scottish breakfast including scrambled eggs, beans, veggie sausage, grilled tomato, hash browns, mushroom, flatbread, tea, and juice.

Picnic lunch at Blair Castle - Baguette, egg salad, carrots, and English plums from Tesco.

Dinner at Pancho's in Aviemore - Pizza margarita and hot cocoa. We showed up about 9:30 and the cooks had to decide whether they still wanted to cook. The hostess told them we were a party of three and they agreed.

Day 2:

Breakfast at Mackenzie's in Aviemore - Meat free Scottish breakfast including scrambled eggs, beans, toast, grilled tomato, and hash browns.

Lunch - Snacked on ice cream and pastries at the Abernathy Highland Games.

Dinner at the Smith and Jones Pub in Inverness - Sophia had mac and cheese. Kenny and I indulged in the chili cheese fries, salad, and onion rings.

Day 3:

Breakfast at Tesco - Scones and fruit

Lunch at the Kinlochewe Hotel - Sophie and I had cheese and pickle sandwiches while Kenny chose mozzarella and tomato.

Dinner at the Rajdhani Indian Restaurant in Inverness - We got the vegetable thali which is our usual choice when it is offered, the kafta (vegetable balls in a medium sauce) for something new, and of course the naan.

Day 4:

Breakfast - Picked up some more fruit and a yogurt drink at Tesco. Supplemented with a strawberry cream croissant and a doughnut from Ashers Bakery in Aviemore.

Lunch at the Eilean Donan castle - Baked potato with cheddar, and scones with clotted cream and jam.

Dinner at the Hebridean Hotel on the Isle of Skye - The had veggie haggis on the menu which we wanted to try but they were out. Instead we had mac and cheese and red lentil soup. There was homemade sticky toffee pudding with ice cream for dessert.

Day 5:

Breakfast was a can of beans in the car. We drove kind of out of the way to a place that advertised breakfast but when we got there they weren't open for breakfast after all. We needed to head back to Edinburgh so we just ate our emergency cans of beans to hold us over.

Lunch at the Stewart Tower Dairy in Perthshire - Baked potato with cottage cheese, cheddar and tomato sandwich, tomato and coriander soup, ice cream.

Dinner at the Hopetoun House just outside Edinburgh - Pesto pasta, tea with pastries and cucumber sandwiches.

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What's Cooking? - Sugar Cookies

Sophia loves cooking, eating yummy things, and surprising her friends.  So, we had Christmas in August and made sugar cookies complete with sprinkles.

 She decorated some bags (with designer paper that I've had since last time we lived in Germany) to hold the cookies.  Then we walked around the neighborhood to make the deliveries.

 This is a flashback to October 2006.  She was helping me make cookies for party favors for her 2nd birthday.  She's been cooking and baking with me since she could stand on the step stool.

Makes 6 dozen cookies

1 cup butter, softened

1 cup granulated sugar

1 egg

3 tablespoons Chai Tea concentrate

2 1/2 cups flour

1 teaspoon baking powder

FROSTING

3 cups confectioners' sugar

1/3 cup butter, softened

2-4 tablespoons Chai Tea concentrate

Sugar sprinkles

To make the cookies, combine butter, sugar, egg, and chai concentrate in a large bowl.  Beat until creamy.  Add flour and baking powder and beat until well blended.  Divide dough into 2 pieces, cover and refrigerate until firm (2-3 hours or overnight).

Preheat oven to 400 degrees F.

On a lightly floured surface, roll out dough to 1/4-inch thickness.  Cut out cookies with a cookie cutter.  Place on an ungreased cookie sheet.  Bake 6-10 minutes, or until lightly browned.  Cool completely on a wire rack.

To make the frosting, blend confectioners' sugar, butter, and chai concentrate in a bowl.  Beat, adding more concentrate if necessary for desired consistency.  Frost the cooled cookies.

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Sophia Update - Kindergarten Schnuppern

The school that Sophie is attending in September is really great about easing the new kids into the program.  Last month we went to a play date at the school and the parents stayed.  Today the kids got to go play for a couple of hours without the parents.

Sophie was a little apprehensive last night when I told her I wouldn't be staying this time, but I reminded her how she didn't even pay attention to me last time because she was too busy playing.  She was a little pokey going out the door in the morning, but she was all set to go with things from people who love her...a backpack and water bottle from Grandma, a dress and lunchbox (the Hello Kitty one that used to hold her CD player), from Grammy, and a snack from me.  Once she got to school she was ready to go and hardly acknowledged when it was time for me to leave.  She got to pick out a cubby and a hook and she hung up her sweatshirt.  She changed out of her brown Crocs and put on her new blue Crocs, hausschuhe, to wear inside.  She put her water bottle and backpack in the appropriate place.  She went into her classroom and barely waved goodbye.  I felt a little teary as I was leaving, but mostly I think because I'm proud of how well she's doing.

This time last year she wouldn't speak to anyone but Kenny, Grammy, and me.  Now she is trying out new languages with everyone.  I asked her teacher how everything went when I picked her up.  Her teacher told me that she did really great, she played enthusiastically, she's a big kid.  When I picked her up she was playing with a little girl that also goes to her ballet class.  I was glad that there was a familiar face there for her.

I was a little surprised at the short list of school supplies they are supposed to take.  Sophie is a vorschulkind (or kindergartner in the traditional American sense) so she has to take a little bag with pens in it.  That's it.  

They have a longer list of other things.  Backpack, lunch box, water bottle, change of clothes, rain suit, rain boots, and gym clothes (shirt, shorts, socks, athletic shoes).  They play outside here no matter what the weather is like so I guess they have to be prepared.

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What's Cooking? - Vegan White Bean Wrap

This recipe has been adapted quite a bit from the original that appeared in EatingWell magazine.  The original called for an avocado, which I forgot to buy at the store.  So, I added a can of beans and a tomato in place of the forgotten avocado.  The original also called for 1/2 cup of shredded sharp Cheddar cheese which I had but forgot to add.  I didn't miss it because of the nice dressed slaw.  Just seems right without it.  I love all of the colors in this wrap!

Sophia is now allowed to bring a vegetarian lunch to hourly care with her so I made fresh wraps out of our leftovers, cut it in half, and wrapped it in foil.  I was pleased that it did not get too soggy by lunch time.  I made sure to drain the slaw before putting it in the wrap so there wasn't too much dressing.

I served the wraps with tortilla chips and salsa. 

Serves 4

2 tablespoons plus a splash cider vinegar

1 tablespoon canola oil

1/4 teaspoon chili powder

1/4 teaspoon salt

2 cups shredded red cabbage

1 medium carrot, shredded

1/4 cup chopped fresh cilantro

1 tomato, diced

2 15-ounce cans white beans, rinsed

4 8- to 10-inch whole-wheat tortillas

Whisk vinegar, oil, chili powder, and salt in a medium bowl  Add cabbage, carrot, cilantro, and tomato; toss to combine.

Mash beans in another medium bowl with a potato masher or fork. 

To assemble the wraps, spread about 1/2 cup of the bean-avocado mixture onto tortilla and top with about 2/3 cup of the cabbage-carrot slaw.  Roll up.  Repeat with remaining ingredients.  Cut the wraps in half to serve, if desired.

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Sophia Update - Happy Birthday Grandma

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Travel - Self-service flowers in Weiden

I was rewarded for my run the other day because I found this field where you can cut your own flowers and deposit money in the box.  We drive by this field all the time (it is on the 2166 just across from the Fraunricht sign as you're entering Weiden) and I had seen the biergarten sign, but never noticed the flowers.  I was familiar with fields like this because we had one near our house in Stuttgart too.  This weekend, the sunflowers and gladiolas were blooming.  They cost 60 euro cent for each stalk.

This is the bouquet Sophie and I came home with.  She wanted each stalk to be a different color.  The six stalks cost just over $5.

Flashback to 2001.  This is a bouquet I put together when we lived in Stuttgart.  Back then, I was trying to be creative and add things to my bouquet, but I've since learned that it is much more elegant to put statement flowers like gladiolas alone in a vase.

Back in 2001 the gladiolas cost 1 DM.  With a 2:1 conversion back then, my bouquet of six would have cost about three dollars.

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Papercrafting - ETSY Inspired #47

This week's ETSY inspired stop is Julie's Jewels.  She makes beautiful artisan beaded jewelry.

I had some neutral colored fabric scraps from a quilt I'm making sitting out in my craft room so I decided to incorporate them into a card based on these neutral earrings.  I foundation pieced the background and sewed it onto my card base using a beautiful variegated thread in red tones.  I first stamped the heart image onto the background but I wasn't pleased with the results.  I didn't like the quality of the image at some of the seams.  So, I decided to make a trapunto pillow of the same image and appliqued it over the original image.  A little white bow was the finishing touch.

Supplies:

CTMH White Daisy Cardstock

Cotton Fabric Scraps

Variegated Cotton Thread

Cotton Batting

CTMH Heartthrob Stamp Set

CTMH Black Ink

CTMH White Daisy Grosgrain Ribbon

CTMH Liquid Glass

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Weidener Thermenwelt

We like to take Sophia to the Weidener Thermenwelt. It is an indoor/outdoor swimming facility with several activity areas. There is a baby pool with a slide. There is a shallow area for bigger kids that are non-swimmers. There is a curvy water slide that is several stories high. You have to be six to use it alone but younger children can go down with an adult. There is a lap pool, a diving pool, and a couple of warm water spa pools. There are areas of the facility that get activated at different times making a circular current area, bubble areas, and waterfalls.

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