LoL @Antje77 I dread to think how that sounds to Geman ears, but who cares? You've made yourself understood and if you were all on the beer afterwards, I doubt if anybody remembers!I have absolutely no clue about the rules in German, but I've worked with groups of German guests on sailing charter ships for many years nd I'm perfectly capable of telling them what ropes to pull or how to tie a knot, and I have no trouble at all holding my own at a conversation about just anything with a beer after sailing, even though I'm grammatically mangling the language.
English is different, much of my English comes from reading, my German only comes from the need to communicate verbally
Evening @shelley262 That wild salmon looks so succulent and tasty. I sometimes cook salmon in a parcel, but have yet to try it with the Pacific sockeye.Dinner shared a wonderful large piece of wild salmon that bought in a flash sale before Easter and froze it - so defrosted it and then cooked in a baking parchment parcel with lemon, dried dill and butter
View attachment 67053
Served it with green beans and two new potato chips from freezer ( I had previously par boiled and frozen in chip shapes) and glass of dry white wine. Pudding - had LC berry crumble with spoon of hm yoghurt.
Lots of underage school and church groups as well, so mostly no drinking involved.LoL @Antje77 I dread to think how that sounds to Geman ears, but who cares? You've made yourself understood and if you were all on the beer afterwards, I doubt if anybody remembers!
Sounds like a lovely daySuperb hotel breakfast, cold buffet of turkey and Emmental ( Paul had fresh figs and a spoon of honeycomb, I was very envious) then eggs florentine without the muffin but with side of bacon and mushroom. This kept me full for most of the day.
Coastal walk then a few lengths of the pool. Lunch around 2pm was a gin and soda!!
4pm cup of tea and. dGF peanut butter egg.
D- at Rick Stein’s Fistral place: grilled haddock with watercress and spinach salad, Tartare sauce. Couple of glasses of Sauvignon blanc. View attachment 67055
Sleep well @Antje77 and bon voyage!I packed my bag for the weekend without making a list, and I'm genuinely looking forward to the weekend with very little anxiety.
My friend and I concluded I must have been abducted by aliens and replaced by someone else.
For now, I'm taking this new easier life as a holiday from a nasty chronic condition to save myself from disappointment if one morning things are back to my normal. And if it lasts longer, we'll reassess.
I also 'fixed' my car!
I was going to fiddle with the fuses (right word?) because this helped the last few times. But there was too much wind so I had to hold on to the hood with one hand.
Then I remembered the first thing to do with malfunctioning electrical appliances is to turn it off and back on again: disconnecting and reconnecting the battery was easy with one hand.
Et voilá, the car works again!
Now I'm going to try to go to sleep before midnight, and after that it will be chaos, food- diabetes- and activity-wise for two days!
I might wake my grains up again - I'm missing my morning glass of kefir!@jpscloud with you on the weird weather it's been summer heat but wild wind - t shirt on and heating fully off, yet a few days ago needed heating on to warm bathroom first thing.
Breakfast kefir then two boiled eggs and LC roll.
Lunch last spoon of home cooked rhubarb and hm yoghurt and a few squares of LC chocolate
Dinner hm chicken curry and LC roti with a drink of gin and soda ( plus a slash of my hm sugar free ginger, rhubarb and lemon cordial) pudding LC cinnamon cake with decaffeinated coffee.
My new Sauerkraut is getting bubblier by the hour as it warms up - think will try some on Monday to see how sour it is - and my kefir is fermenting much faster. This morning's kefir was really thick and bubbly - lovely taste though.
That's one problem with purple sprouting broccoli - the colour disappears when it's cooked so you end up with green broccoli. Taste should be good still. I don't mind mushrooms that are a bit past their best. I think the flavour is better. Shame the steak was chewy though.For lunch I had a sirloin steak with fried mushrooms and steamed purple sprouting broccoli. The steak was a bit chewy, the mushrooms were a bit old, and the broccoli shrank a lot during cooking and lost its nice purple colour. So hardly a success, so no picture.
Tomorrow, I'm having Welsh lamb chops with proper broccoli, plus as yet undecided accompaniments.
The taste wasn't great, so overall a bit disappointing. I hope the lamb chops deliver tomorrow.That's one problem with purple sprouting broccoli - the colour disappears when it's cooked so you end up with green broccoli. Taste should be good still. I don't mind mushrooms that are a bit past their best. I think the flavour is better. Shame the steak was chewy though.
Absolutely @jpscloud. Completely agree.I don't believe we're ever too old to improve our wellbeing and quality of life x
That côte de boeuf looks lovely, along with that broccoli, which looked way better than mine did. @LivingLightly would be proud of us, though!Dinner- shared a cote de boeuf, it was gorgeous ( but very pricey) charred broccoli ( the tenderstem type which I know would not meet the approval of @LivingLightly - it does seem ubiquitous) It was a very enjoyable meal though. View attachment 67070
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