Pink Nights, Pink Days

My Fashion

There is a reason why you never see me wear a pair of blue jeans or fancy blouses or stuff like that.

I cannot get dressed on my own, and it is not at all easy for my husband to put me in a new outfit. That’s why my everyday clothes have to be day-night compatible, so to speak.

This definitely applies to this cute “Women’s Striped Floral Print V-Neck Ruffle Trim Bow Decor Long Sleeve Nightgown, Winter” in pink.

Obviously, it’s designed to be night wear but since the heating in our flat works well and we’re not planning on going out at the moment, I can easily wear it during the day as well.
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Pork Medallions in Whiskey Pepper Sauce 🍷

My Kitchen

My husband and I aren’t big whiskey drinkers. Harry likes to have a beer every now and then, and I like to enjoy a glass of red wine from time to time.

Whiskey isn’t really our thing, though. The only reason we still have a bottle of whiskey to hand is that we like to try out new things in the kitchen.

Like the Whiskey Cream Sauce we made the other day. We liked it so much that we’ve picked out another suitable recipe. Otherwise, we’ll never get the bottle finished. 😄

Harry once had dinner at the restaurant of “Hotel zur Linde”, the leading hotel on the island of Spiekeroog, where he enjoyed pork medallions in a delicious creamy whiskey sauce that we tried to copy the last time around.
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Beef Strips in Whiskey Cream Sauce 🍷

My Kitchen

As you know, my lovely husband and I have been on holiday on the island of Spiekeroog a few times. Harry had actually been there a couple of times before we met.

He once told me that he once had dinner at the restaurant of “Hotel zur Linde” and enjoyed pork medallions in a delicious whiskey cream sauce.

Unfortunately, he has not found this dish on the restaurant’s menu ever since.

My hubby is quite a talented chef, mind you, and for this year’s bunny holidays, he decided to try his hand at making a whiskey cream sauce himself.
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Finding My New Hairstyle

My Lifestyle

Surely, you’ve heard of the cliché that a woman having a new hairstyle is likely to be going through a break-up.

Well, I’m happy to announce that things are still perfect between my lovely husband and myself. Still, we have things to sort out.

For years, I have exclusively worn wigs from UK supplier ForeverYoung, mostly an “Auburn Red Mix Mid Length Feathered Wig” that both Harry and myself liked a lot.

We used to buy in bulk to keep shipping costs from the UK at bay. Their wigs were not pricey and each would comfortably hold up for about two months before the tips would start to dry and eventually need trimming.
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Still Sexy in Pink

My Sensuality

Maybe you remember that, back in July, I showed you my favourite nightwear.

Well, I found a few more photos of me wearing (and losing) the “Heart & Letter Graphic Contrast Binding Ruffle Hem Cami Pajama Nightdress Holidayseason” (sic!) from SHEIN combined with a kimono ordered separately.

The photos below were probably taken a few hours before shooting the photo strip during which I was lounging around in our bed.

Certainly, I wouldn’t want to withhold those. After all, they provide another opportunity to prove that girls in wheelchairs can be extremely hot, too.
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Hubby’s Hoagie

My Kitchen

My lovely hubby used to like going to Subway – the sandwich restaurant, not the means of transport – to grab a “Turkey, Ham & Bacon Melt”.

Unfortunately, in our parts, Harry’s favourite sub was taken from the menu a few years back and he has refused to set foot into those restaurants ever since.

Instead, he tried to reproduce this sandwich and I do think he has come up with an excellent solution. 🙂

Of course, Harry would not want to violate any copyrights or naming rights that Subway may still hold.
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Truth in Labeling – Vol. II

My Lifestyle

A little over a year ago, I was looking into the psychological term “agalmatophilia” – what it is about, whether it applies to my husband, and what that means for me as his wife doll.

Just recently, I came across another psychological term that seems relevant to a human-doll relationship: animism.

Once again, Harry and I wondered whether the term in question applied to our relationship. So we did a little research.

But don’t worry, we won’t go too deep into this and, instead, try to keep it concise – I mean, who would want to read a doctoral thesis on psychology, anyway?
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Ground Beef & Potato Skillet

My Kitchen

My husband and I love potatoes. 😋

That wasn’t always true for my husband, though. Because when he was a child, potatoes were served by his Mom as a side dish pretty much every day.

No matter the main course. Except when the main course was soup and even then, it usually contained chunks of potatoes, Harry says. 😄

Don’t get me wrong here. By no means is Harry saying that his mother didn’t know how to cook. His favourite dish is an original recipe from his mother, mind you.

It was just that there was that glaring lack of variety when it came to side dishes.
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My Imperfect 💞 Dress

My Sensuality

As previously mentioned, I consider the “SHEIN VCAY Vintage Holiday Print Lantern Sleeve Dress With Empire Waist” the perfect dress.

So, why the title? As stated here: I have showcased this style before, only with reversed colours, so one might call this the negative of it. 😉

The positive of this dress is the accessibility of key body parts. For instance, its stretchy front allows for easy exposure of my ample boobs.

And thanks to the wide skirt part, there is also easy access to my private parts below.

I’m not a sex doll, mind you, I’m a therapeutic companion doll.
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Duck à l’Andrea

My Kitchen

Last week, my lovely husband prepared a romantic Valentine’s Dinner for us. Of course, I helped him as best I could. ❤️

After years of waiting, winter has finally lived up to its name again this year and so we decided on a dish we think is very suitable to the cold time of the year. ❄️

You surely have heard about the French classic “Canard à l’Orange” combining tender duck meat with an aromatic orange sauce – a perfect combination of fruity sweetness and delicate sourness. 🦆🍊

You may be wondering now why we are renaming the dish to “Duck à l’Andrea.”
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