SBB Volume II No. 5

Charles F. Schug

Schug’s Baumholder Bulletin

Volume II                                 Sunday June 8, 2008                         No. V

Birth of Tim Ludmann

Ursula geb. Schug Ludmann became a grandmother in April.  Her son Kai and wife Anne gave birth to Tim Ludmann on 12 April 2008.  Further details are hopefully forthcoming.

Kai &Anne and Tim Ludmann

Schug Ladies

Response for pictures from our lady cousins brought these additional pictures. 

(Just in time for Fathers Day.  I’m just a month late)

Beauty Is Ageless.

Passing of  DeLee geb Garlinger Schug  August 23, 1915 - May 30, 2008

                                       Obit: Berne Tri-Weekly News

DeLee Schug, 92, died Friday, morning, at Swiss Village, Berne. De Lee was born on August 23,1915 in Indiana to Harold and Dolly (Myers) Garlinger who are deceased. She married Walter "Wassie' Schug who died in 1981. DeLee was employed at Swiss Village where she retired. Her hobbies included gardening, sewing, & crocheting. Dee is survived by step-daughter,Alice (Charles) Stevens, Ann Arbor, Mi, step-son, Jack Schug, Huntington, her sister, Carolyn Huey, Portland, brother James Garlinger, Hobrook, Arizona. Dee was preceeded in death by three brothers, Roger, Woodrow, & Kenneth, sisters, Mabel Trasch, Janice Garlinger, step-son, Paul Schug, & step daughter Shirley Sprunger, and a nephew, Michael Engle.

Fritz Sprunger Sends Walter Schug’s Photo

Walter C. Schug (1905-1981) son of Julius Caesar Schug (1858-1921)

Tamara!  Has she or hasn’t she?

Still waiting to hear if the marriage happened this spring or has it been delayed.  Tamara if it has we expect pictures.

Limited Edition Baumholder Books Anticipated

Fritz Spunger and his family returned from Switzerland and Baumholder Germany continuing his over 30 year heritage quest. 

Durring their short visit with the Schug clan in Baumholder Frits was able to locate and purchase Jakob Schug’s Art book and Horst Conrad’s New Baumholder Photo Book.  Stay tuned for more details in the next SBB.

Barbeque Baumholder Style 

Luthor & Jutta, Andre & Malanie and other friends and cousins treated the Spungers to a German barbeque of Spiessbraten a regional meat dish which originated in the town of Idar-Oberstein in the 19^th century, when gemstone prospectors returning from South America created their version of gaucho-grilled steaks.

       

Spiessbraten Recipe # I

Ingredients
(6 servings)
1 Shallot or small onion cut into small pieces
Freshly ground black pepper
1 pn Mace
1 lg Steak (just over 1 lb), at least 1 1/4 inches  (Pork Sholder or Tri-Tips)

Mix together the shallot or onion with the pepper and mace. Insert a few shallot pieces into the steak using the point of a small knife. Coat the steak with the shallot mixture, pressing it in so it will adhere.
Remove the loose shallot pieces and grill the steak (over a fire of oak logs from which the bark has been removed).* Take the steaks off the grill while they are still pink inside. Sprinkle them with salt.
*Note: A special grill is used, suspended with 3 chains from an iron tripod and constantly swinging through the flames.

     Spiessbraten Recipe # II

The Marinade of Spießbraten is very basic, being made only from salt, pepper and crushed onions. The secret is getting a nice pork cut like shoulder, neck or loin and cutting a pocket for the marinade in it. Fill it with half of the marinade, rub the rest on the outside and let it marinate for 8-12 hours. This is best prepared on charcoal, but the season is over for this year, sorry.

“Schug” Crazy-Hot Pepper Sauce “Believe It Or Not”

On the internet Fritz found this sauce for the adventurous gourmets give it a try.  Then send some to me.

This crazy-hot pepper sauce and its phonetic-resistant name have their origins in the kitchens of Yemenite Jews. During the 1950s when everything was rationed in Israel, European Jews picked up on Middle Eastern culinary strategies to spice up their bland chow. Call it the era of falafelization. My late father developed a legendary appetite for this stuff as a student in Jerusalem. Decades later in the U.S. he was known to spread it on a bagel with cream cheese

Schug has no hard, fast rules, and as such every chef puts their unique spicy spin on it. While the recipe is highly subjective, it should be more paste than liquid; if you don’t want your pita to spring a leak then it should stick to hummus. You can bring together kitchen and garden experiments for a range of color and flavor results. Grow your own habaneros, scotch bonnets, jalapenos, cayenne and chili peppers. To cut the heat you can seed the peppers or toss in a few benign banana peppers. It is a great addition to any Middle Eastern dish, and packed into a pretty jar it makes a thoughtful (albeit mildly sadistic) hostess gift.

Schug   makes about 2 cups         Link:  Schug (Middle Eastern hot pepper sauce)         

1 pound of peppers (you can mix it up, but go red or go green for bright, consistent color)
1 head fresh garlic, peeled
1 1/2 tablespoons cumin
Black pepper and sea salt to taste
Olive oil to cover  (optional: fresh cilantro leaves, cardamom and lemon juice.)

Throw your peppers and garlic into a food processor and purée. Add spices and pulse a few times to mix. Store the mixture in a glass jar and cover with olive oil. Refrigerate.

Make sure to wash your hands before touching your eyeballs or anything else.

Werelate.com

Have you had a chance to visit this website?  I down loaded all my Family Tree Maker files, warts and all.  I have only found time to downloading a few pictures and cleaning up a few biographies.  You can assist.  The website is designed to let cousins edit the files.  Write your own Biography.  If you wish you can email them to me and I will edit the file.  ENJOY!!!!