In Switzerland, the Pasta Plausch is a favourite menu item for many. In my last job, Thursdays in the canteen was (and still is) known simply as Pasta Plausch, a day where the lunchtime menu would feature a large pasta buffet to the delight of the employees. On offer were usually a few different types of pasta with a selection of sauces including bolognese, carbonara, Napolitana and pesto.
I have a terrible weakness for cooking magazines. Even when I left Australia and moved to Switzerland, I couldn’t bear to give up my monthly fix of Donna Hay, Delicious and Gourmet Traveller magazines that I was prepared to sacrifice a portion of my salary to fund an overseas subscription to all three magazines (at a cost of double to triple the local price), and consequently buy a new bookshelf just to house my burgeoning collection.
On top of that, my French and German teachers have been perpetually reminding me that the best way to expand my vocabulary is to read the local newspapers. Except that reading the news in French and German is not a very exciting task for me, especially since I am not even in the habit of reading the news in English. But as I do enjoy very much learning French and German and am ever struggling to one day reach that point where I can declare myself fluent, I have been fuelling my magazine indulgence by also resorting to publications in French and German. The consequence is that I have an almost expert breadth of vocabulary when wanting to discuss recipes and cooking techniques in a foreign language, especially in German when I am perhaps using words which even a local would not be familiar with, but such a vocabulary is unfortunately not very useful for other daily chit-chat.