American Week in Aldi Süd

Aldi (grocery store), which is in the US and many other countries but was founded here in Germany, has “American Week.” They sell items that are “American” the week before July 4th. It’s funny because most of the Germans have no idea what that is. I saw on one German blog that they assumed it was American Week in Aldi because President Obama was recently in town. News Flash. You’re wrong.


Aldi Ami

Most of this stuff isn’t that special. It isn’t really anything you can’t get in Germany, however it’s packaging has an obnoxious American flag all over it and they write the product in English. Whoopty Doo. There are some things that are pretty gross and as an American, I am upset that they would make us look even more ridiculous and fat with false advertising.

Step right up to the freak show! They seriously have no clue!

American Sauces –

Ladies and Gents, Prepare your eyes for the sore of a lifetime! I give you the razzle dazzle of sauces…the splish splashy excitement offfffffff……..The 2 in 1! Sounds like a bad porn but the thing is, it’s mustard and ketchup in a single tube OR…(the excitement doesn’t end there) ketchup and mayo in a single tube! DISGUSTING! I’ve heard of the peanut butter jelly in a jar thing, which I will NEVER EVER try but this is just taking it too far. Really really gross.


Next up in the Sauces department is the catastrophe of Sandwich Sauce (or you may have seen the “Hamburger Sauce” I posted on the facebook page. Either way, what is it? And why would they assume we always have sauces on our sandwiches?! Mustard sometimes, mayo sometimes, but no special kind of sauce. Get with the program, Germs! As for the hamburger sauce…I make my own but it certainly doesn’t look like chunky mustardy curry mess. Just a side note.


Moving on with the program we come to the sweets:

I don’t even know what to do with this. What the heck is peanuts and flakes, anyways? And chocolate covered peanuts? Not something we Americans indulge in on the regular, unless of course they are in M&M packages. If even says on the carton, “from an original American Recipe.” This is bad. Real bad. And if it’s chocolate covered corn flakes you’re trying to put by me…well, I got news for you people. Thats just weird.


This bothers me to the core. I have nothing against the Brits, in fact, my dad lived there for several years and some of my fondest memories are from there. However, DO NOT MIX US UP!! We are not the same culture, we don’t even speak the same bloody language. So, why on earth would they suggest that the Americans like sweet popcorn?!?! (Note: the word “Süß” on the bucket means its coated with sugar.) I know the brits do this after my first time going to the movies and ordering popcorn in England. A mistake I’ll never make again. Just so ya’ll know…we like ours with butter and salt. Amen.


Theres a bunch of other things I’m not too fond of but I think I’ll let it go for now. I will, however, give them MASSIVE points for getting peanut butter right. This stuff is the closest I can find to Skippy or Jiff. I’m more of a skippy girl myself but you get the drift. It doesn’t taste like cardboard. Unfortunately, it only comes around once a year so I have to stock up. I threw 8 of these babies in my cart and Toblerone had to stop me from taking them all. I go a little bit overboard. But the jars are small! I mean, come on!


Regardless, beggars can’t be choosers in the world so I take what I can get. Or just wait until I go home and take everything I can get there! If you’d like to dig deeper and take a look at what Germans think of our eating habits,
you can see the rest of the items here.

If someone asks you what is American food, what do you say? What is our food?

My answer is normally, we are culturally diverse so its a mix of a hundred different cultures. But I’m interested to see what you think is “American” food.

Until next time, Readers!!! xoxoxoxoxoxoxo

(All pictures belong to

The Best Pork Tenderloin Marinade Ever!!

I’ve been working on this little ditty for a long time now. I mix all sorts of random things together and hope it turns out good. I’m still perfecting this but I’ll let you in on my little secret so far! 🙂 This is only one of the variations I make but seems to be the winner around here and SO easy!!!

What you will need:

Pork Tenderloin

Balsamic Vinegar


Rotisserie Mustard (or if you don’t have this Dijon Mustard would work also)

Spicy Mustard  (of your choice)

1 small or medium onion

I add in a few dried spices like Chili flakes, Basil, and a pinch of rosemary

flour or cornstarch

Here’s How:

Depending on the size of the tenderloin, that will dictate how much of a marinade you make. I try to make a little extra to have more sauce since Toblerone LOVES any and all gravy.

Pour a good amount of balsamic vinegar into a small bowl. I usually use about 1/2 a cup or a little more. Then add in 2-3 teaspoons of honey. You can add more later if you want it a little bit sweeter. Next I add in the Rotisserie mustard, approximately 3-5 teaspoons. Mix together.

Then I add in the spicy mustard about 2-3 teaspoons. Again, this is based on how you like it. The Honey will make it a bit sweet so I feel the more mustard the better.  Add in any extra spices you like (ie: basil, rosemary, garlic, etc.) and stir together.

Cut up the onion so it’s in thick long pieces and place in a zip-lock bag. Put the pork tenderloin into the bag as well and then pour the honey mustard mixture over the pork. Close the bag, refrigerate. Here’s the trick: I usually let it sit in the refrigerator for 2 days or so. The longer the better!

Dirty Minds....cut it out!

Cooking this beast is simple, really! There are two ways to do this. You can cook it in the oven or on the stove but I usually do it on the stove. First, heat your pan on high heat. Place only the pork tenderloin in the pan (not the marinade – that comes later) and cook all sides. It’s ok if the outside is charring, that’s what you want. It hold all the juices in so the meat stays moist as you cook it longer. So first things first, char that baby!!! Once all sides are “crusty” then turn the heat down slightly and let it cook, turning occasionally. This is about 10-15 mins, maybe more depending on the size.

In a separate sauce pan pour in the remaining marinade and a touch of flour or cornstarch. Heat on low while continuously stirring. Once pork is cooked and sauce is warm, cut the tenderloin into large pieces and pour sauce on top. Serve immediately. Done and DONE!

I hope you enjoy it! Just give it a try…I PROMISE you’ll love it!

Until next time, Readers!!!! xoxoxoxoxo