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Springtime is here!  Sort of!  Although the weather has been decidedly un-springlike for the last couple weeks (gray, rainy, and generally yucky), there have been occasional patches of sunshine and happiness and I have tried my best to make the most of them.  A couple of weeks ago it was particularly nice around here so I decided to take a brief trip into the nearby woods on a culinary adventure.  As always, my first thoughts were directed to my readers and their entertainment, so I made sure to document the trip for posterity.  It is with that in mind that I bring to you part two in my " Highlights of Swiss Cooking ." Bear's Garlic Salad Step 1: Go to a nearby wooded area.  It doesn't have to be a particularly large place, but it probably has to be in Europe somewhere and it helps it's only lightly wooded so that the underbrush gets direct sunlight.  I chose the small wooded area on the northeast side of EPFL. Step 2: Look for a patch of ail des ours ...

I worry sometimes that this blog is getting off-track, thus, with this post I hope to return it to its original purpose: making fun of weird stuff in Switzerland. That is what the people want, and that is what they shall have. As mentioned in the previous post, the weather here is finally starting to change. A couple of Sundays ago, in fact, it hit the blistering heights of 55 degrees. What could I do but take to the sidewalks of Lausanne and soak in the city. First off, I'll say this for the people of Lausanne: they know how to take advantage of good weather. Morally broken by months of abysmal, depressing, seasonal-affective-disorder-causing weather, they heroically emerge from their caves at the first hint of a sunny day, heavy coats left at home in favor of slightly less heavy coats. And how do they greet the spring? Why, how else? Fig. 1: As ski season ends, petanque season begins. Although more of French thing, petanque is fairly popular in Switzerland. Well-maintain...