Real Estate Investing, Kuchen and Raw Fish

I was reading an interesting blog post the other day talking about Dolf de Roos and his real estate investing info. Truth be told, I was considering a little real estate investing myself, but I kinda gave up on the idea after I realized how much money I’d probably need to get started.

Even more so is that I have always dreamed of owning places all over the world. I mean seriously, can you imagine honey pots in Paris, Costa Rica, Bora Bora, Vienna and Berlin?

I can. 🙂

That’s what got me looking into the whole thing in the first place. Since Dold de Roos considers himself a “citizen of the world” I thought I might learn a thing or two from him. He apparently has invested in real estate all over the world and made a fortune doing so…..ah the idea of making a fortune.


Whenever I travel, I like to try out local foods. Food is such a part of culture, and how can one really experience another culture without diving into its culinary realm?

When I was in college, I live for three months in Germany. I was there with a group of American students, so it wasn’t a total-immersion experience, unfortunately, but I did find some in my group that wanted to get as close to that as possible, so we worked on developing friendships with some of the locals in the town. We met them through an English conversation program that we helped with.

We were super excited when these new friends would invite us to their homes for cake and coffee.  Germans are known for their Kuchen—especially the layered variety—and our friends always made the best of these. We would go to their homes for a couple of hours, make conversation in our stumbling second-year German, and try not to inhale their desserts too quickly.

The place where we were based was a youth hostel at the top of a hill, accessed by a steep cobblestone street. Herr Muller, who ran the hostel, was himself a Master Baker. Every morning we had cheese and crusty white rolls for breakfast. And maybe once a week, he’d make us his most excellent layered Kuchen. We were very lucky to have a Master Baker providing our meals!

When we went on excursions and were let loose for lunch and dinner, I and my friends always searched for out-of-the-way cafes and restaurants where we’d be least likely to run into obnoxious American tourists (!!).  They made us cringe. Plus, we wanted as genuine a German dining experience as possible.

We usually found these experiences in Ratskellers—pub-like restaurants that were below ground level, underneath what were formerly city hall buildings. I remember them typically with stone floors, heavy-beamed ceilings and somewhat dim lighting.

We tried all different kinds of foods in the Ratskellers, including raw fish. I never acquired a ravenous taste for this, but I did order it several times, and felt like I’d done my best to experience that sector of German cuisine.

It always helped to finish off the meal with a large slice of Kuchen and a cup of coffee.

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