June 4

Weekend Trip to Soest

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So S and I went to Soest this weekend. (For you English speaking folk: Soest is pronounced like Sohst. You’re welcome.)

Wikipedia tells us that…

… because of the fertile soil (dominantly brown silty clay loam,) the area around Soest was occupied long before 836 when the village is first mentioned in the Dagobertsche Schenkung, although the origin of this document is historically uncertain. But there is no doubt that Soest has been inhabited for a long time; excavations in the last two decades have uncovered signs of habitation stretching back more than 4000 years.

4000 years. Imagine that!

But we didn’t go to study history. Plan was to meet with our friend U. She lives approx. 1.5 hours from Soest in one direction, we live approx 1.0 hour from Soest in the other direction, and so we like to meet in the middle, because it’s really such a nice place. We wanted to meet on Sunday, and so S and I decided that we could maybe spend Saturday with some shopping. Soest is a great place if you like to go shopping.

In the end I spent around 230 Euro on clothes (yes… summer clothes… definitely can’t wear sweaters in that awful weather), we also took a walk around Old Town and later had dinner at our favorite restaurant.

I had brought my Canon Powershot and took some pics with it, but I haven’t developed them yet. To be dead honest: I didn’t feel inspired to take photos with it. Continued using the iPhone after a while.

So please take a look at lovely Soest.

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And then it was time for aspargus. White aspargus, of course. And with Hollandaise, of course. Mmmmmhhh…

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2 thoughts on “June 4

    1. Heidisblog2016 Post author

      We have aspargus season over here. Usually starts in April (depending on the weather) and traditionally ends on June 24. We’re ONLY talking about fresh aspargus from the field. No greenhouse crap or something. Over here we call it The Queen of Vegetables. Of course you can get white and green aspargus year round, if you like. But most people only eat the white one during the season when we get it fresh from the German fields. No imports etc. It tastes HEAVENLY.

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