"Eten slope, supen, ... ... langsoom Gohn un pupen - dat to Sleiter " stood on a postcard P., our American guest students, in the 1980s discovered a postcard stand on Niendorfer Baltic Sea beach. It was less the Wohrwoort, the Ps attracted attention, but the image of a bierbäuchigen, a bowler hat and walking stick equipped man who came from the stern little clouds. We had him translate the proverb, and teach him the correct pronunciation. For the rest of his stay, Father reported unexpectedly like to suitable and unsuitable occasions with the proverb that word, and when we visited his Frankish parentage, she too had to learn the pronunciation and meaning ...
has Dusseligerweise this Wohrwoort like a brain worm
set on me, and every time we travel to the Baltic Sea, it comes back to me to mind. Fortunately, we are more of the North Sea type ... Still, the end of February, the wedding day, you go to Hohwacht like, if it allows the job or not, we're going to Berlin. The goal six years ago was more of a coincidence. When
Hotel convinced me find late breakfast and a large spa area that we can have the apartment Friday and Sunday from 11 clock use clock to 18 - three full days off, so to speak.
the first visit, we landed by chance in Ristaurante Basilico, one of the few restaurants outside the hotel that was open so early in the year already and the only one in which we approached the menu. That the place was open, was probably a group that celebrated there - in the follow-up visits it was closed the end of February yet. Vitello tonnato, homemade pasta, Panna Cotta, a lot of wine ... delicious! That there are two who like eten un supen, even the cooking host noticed a PhD and eventually ended up together with a bottle of home-distilled grappa ominous at our table. The next day began strangely foggy ...
night we ate in the restaurant, because the arrangement includes a menu. Puck's gave way Vitello Panna and again. I do not remember everything - no, that's not the Supen to many, but because I did not blogged and I did not notice the details, but the end result: delicious was it. The evening ended with Hochgeistigem in the fireplace room.
A short time later became a gourmet chef of the recommendation and sought a different place of work. His absence and that the restaurant management, which also changed, we realized the next visit at breakfast painful. At dinner, it came into the whole catastrophe. And the menu, I remember very well ... we better widths the veil of silence over it ... But since then I understand why mother warned as vividly before poorly lit places. We were glad to taste the misery only, not to see in full glory need. Before departure, I used the instructions booklet questionnaire very intense ...
in December announced the husband that he would return to Hohwacht. There had been changed back to the chef. Thorsten Scheffauer returned after years of traveling back to the hotel and set up the kitchen again. There is a new restaurant line it with Kirsten Kessler also. And this time the change was already at breakfast - positive. In the hotel Scheffauer the Association
Feinheimisch joined, so that at least 60 percent of products for food and beverages from the region. On the sideboard are labels that provide information about that jams and honey from the honey-yard
Goeken come that the Kam'n Bear; is o) of farm
mountain, the wonderful rose-jam of
Rose Garden at the dike undundund. Unchanged, there is meat and sausage from Galloway, which are grown on surrounding farms.
The husband saw to it that I listed everything he liked, and made me feel at home in search of the manufacturers. Soon I will jam at Goeken order - if I Listen to someone that can just be happy, then I need not pay for a jar of jam shipping costs, but we do let us know. The rose jam, you can even buy the hotel - of course, that which was with.
Under the arrangements, there is now an evening buffet, no menu. In addition there is the à la carte service. A good solution. On the buffet plates were salmon, herring, roast beef on doneness; salads in many variations, pork or salmon with spinach as a main course; chocolat Apple Crumble, mousse, Straciatellacreme and pepper cherries for dessert ... I had of capturing images ban's no pictures, so I simply believe that everything done by the Bank appetizing and tasty was. And the husband was, for Apple Crumble Bake in order. So if anyone has a good recipe: Sure bring it on.
Friday night, we wanted to eat at
PUR Lütjenburg. We were happy to have boiled beef and sauerbraten. However, I struggled a few days with bronchitis and was Friday just after arriving in bed with fever. Fortunately, the husband-sufficient and had ham and cheese (gift from friends in Spain) and canned sausages wrapped. Although they were originally designed as an emergency food where the hotel food is another disaster, but we would always with catering company. In an emergency, it should have been so so for the next day. Saturday we bought cake for PUR - and a few other little things. On the way back on Sunday we were there, too, and took again with cake. If your in the area since: Be sure to look over! For us there's chocolate tarts with apple, pear, walnut and Lemon Curd.
Otherwise, there was the usual in our program: after the arrival of the place stroll; smile that just here, where it is so flat that you see on Monday, who comes on Sundays for tea, one is Edeka called the Alps, then to the right length on the Baltic Sea and marvel at the afternoon left in between across the frozen sea spray. The next day we left for a change in the morning and afternoon down the right and on the third day we start over. In between, it's off to Lütjenburg, or if we have a lot of pleasure in shopping tours and adventure are to Kiel. To warm up the spa area is there, and emission-free Baltic air also makes something of tired ... I'm looking forward to the next wedding in Hohwacht.
The hybrid module is now wired. The photo shows the ring line, which is conducted with power cord. Since the line will be interchangeable, the cables are not screwed her from the rails directly into the terminal block, but made pluggable. 
Saturday I have formed with Styrofoam and chicken wire the ground, then with plaster bandages and brown colored glue covers the ground, then on the - was glued the moss - with lots of glue. The spruce trees and undergrowth was planted, the board on the platform was Gravel surround, and the road from the guesthouse to the bus stop, a gravel road. 
