Rose Vetter, Editorial Coordinator
     When it comes to cooking, my mother was my greatest source of inspiration.  Having lost her mother at the tender age of two years, she grew up being abused at the hands of her stepmother.  When Rosa was barely twelve years old, she was taken to the city of Neusatz to work as a maid.  There, under the strict tutelage of her “Herreleit” employers, she became an excellent cook - and never looked back. 
     Mother cooked with a passion and took great pride in her cooking.  She was a perfectionist, always maintaining that food should not only taste good, but look appetizing as well; also, one should never stray far from the stove while cooking.  Her strudels were masterpieces and have become legendary among our family and friends.  I have fond memories of helping mom pull out the paper-thin strudel dough, each one of us on opposite sides of the table, being careful not to make any holes.  During the post-war years, when, as refugees, we lived on various farms in Germany, mom would naturally help out in the kitchen.  She would introduce Danube Swabian dishes; and when there was little else left to eat, there were always ingredients at hand to make a simple Einbrennsupp, which became a great favourite of our host families. ~Rose Vetter

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