Walking Time!

 Flowers on the way 🌸

 

Jul 2nd, 2023.

Brushing Up

After some years, time to have our house painted again.

Scaffolding set up.

And a porta potty 😃

 

Hey, Roger, what are you up for? Ah yes - setting up the outside lamp 😊

 

Jun 29th - Jul 9th, 2023.

Pride Month Celebration

 

In Remscheid, preparing goodies for the Pride Month celebration together with Anna and Markus (we had so much fun 😃). 

 

Happy Pride! 

 

Jun 22nd-28th, 2023.

Floyd Session in Our Demanding Prince

"Hey! Can you pet me NOW?"

 

"I love my malt served in my porcelain plate. Please keep it coming but closer."

 

😀 

 

Jun 24th - 30th, 2023.

Restaurant Session (in Kornelimünster): Sankt Benedikt

On a Thursday evening, we decided to go for dinner at restaurant Sankt Benedikt✨ from chef Maximilian Kreus. Starting with a glass of sparkling wine and some bites.

The amuse bouche. Perfect for Summer weather. 

 

First dish. 

 

With dinner, we had a bottle of 2019 Merlot Belemnit "Réserve" Trocken from Weingut Clauss. 

 

Oxtail and lettuce.

[Ochsenschwanz | Kopfsalat]

The taste was excellent, but we didn't really like the cracker in between the oxtail and the lettuce. Probably it was placed to separate the warm and the cold parts of the dish, but it did not really have any taste and made it difficult to eat (it was hard to crack it). 

 

Dry aged sturgeon from Gressenich with Okinawa spinach (very nice!), peas and Vietnamese coriander.

[Dry aged Stör aus Gressenich | Okinawa Spinat | Erbsen | Vietnamesischer Koriander]

Nicely plated 😊 

 

Pike-perch with pak choi kimchi and lemongrass.

[Zander aus Gressenich | Pak Choi Kimchi | Zitronengrass]

 

As main dish, beef (I forgot to take a picture of the menu, so I don't remember the cut...) with grilled lettuce and Parmesan.

 

With the main dish, a glass of 2019 Chardonnay Fumé from Weingut Knipser. 

 

Sweet time! With a sweet amuse and...

 

...dessert.

 

Jun 22nd, 2023.

Pannel Discussion to Celebrate Pride Month

It is great the support that my company gives to ERGs (Employee Resource Groups). 

As part of the Pride Month, I participated in a panel discussion regarding change (at work, in your community, of yourself). Great discussion and really happy to be an active ally of this great community!

Jun 20th, 2023.

Restaurant Session (in Lommel, Belgium): Cuchara

For lunch, we went to Lommel to one of our favorite restaurants: Cuchara✨✨ from chef Jan Tournier.

They also have a terrace. But actually it was so warm that we decided to stay inside enjoying the air conditioner 😊

We love the decoration.

 

On the big urn, the menu.

 

The black wall - an artwork from Esther Barend.

The glass chandelier is also a piece of art.

I had an Aperitief Chuchara (I think 😊), with yuzu, bergamot, Granny Smith apple and vodka.

[Aperitief op basis van Yuzu, Bergamot, Granny Smith appel and vodka]

 

Roger had the non-alcoholic aperitif: Everleaf Tonic "Marine" 0%. With bergamot, kelp and sand horn.

[Bergamot, kelp and zanddorn] 

The first dish of the lunch menu: tomato. The tomato soup had so much flavour!

 

Eel.

Dexter style cutlery holder 😊

 

Poor Roger. We did the bandage every day new, but he still need to use it for some days to protect the stitches.

 

Lobster.

Delicious!

 

 

This dish is a potato mille-feuille with bacon. A homage to his granny and really good! 😋

 

Spelt bread with...

 

 

...a cauliflower dip.

 

For the next dishes, I had a glass of 2021 Niederberg Helden Riesling GG from Schloss Lieser Thomas Haag.

 

Roger had a mocktail.

The menu would normally continue with lobster and then lam. As we don't like to eat lam, they did a change for us: instead of the lam, we got the lobster as main dish. And replacing the lobster as starter, we got the tuna. We loved it 😍

 

Tuna. This dish is amazing!

 

Quick view to the station where the dishes are plated.

 

As main dish, the lobster. Excellent!

 

As dessert, Dame Blanche. The fine chocolate crackers are not my favorite.

 

To finish, espresso and praliné as gourmandise.

 

As well as a sweet surprise 😊

As always, an excellent gastronomic experience!

 

Jun 16th, 2023.