“ These boots are made for walkin’ ”

In the last couple of years, I have been able to take off “between the years,” as we call the period between Christmas and New Year in German. How is that period called in your language?

This period is always a good opportunity for some Franzi time. In late 2025, I was able to take a day of Franzi time on one day and an evening of Franzi time on another day.

The day of Franzi time was 10 hours long and it provided for a record of almost 12000 steps taken in these boots. I love these boots. I’ve had them for a couple of years already and you might remember them from my recent trip to Hamburg.

“These boots are made for walkin’ “, Sinatra sang in this 1966 US No.1 hit. Nancy Sinatra, that is, not her father, Frank. True skill acquisition is an active, experiential process, not a passive, intellectual one. Hence, you need to walk in high heels, to master the exquisite skill of looking gracefully feminine doing so. Am I mastering this skill? I am getting there, in an active and experimental process.

I like to walk anyway. Distances that can be covered walking for 30 minutes or so, I often cover walking, sometimes simply for being too lazy to get my bike out of the shed, at other times, because it gives me opportunity for insight and reflection.

I had taken that wonderful dress out again that my wife had bought for me, the one I had already worn out on one of the days in Hamburg.

Portraits of the day

I was “out-and-about” early and headed into town (or into the village, as my wife says) for a day of specific culinary value, as you will see. Franzi has a title and reputation to defend, as the "Culinary Crossdresser," as you know.

A coffee break in the late morning

And then it was time again to head to my favorite place in Frankfurt: “Kleinmarkthalle.” I had lunch (pasta and truffles) at my most favorite place …

… and enjoyed an espresso right around the corner afterwards …

… as well as a chilled and chilling glass of white wine thereafter. I love those hours spent at “Kleinmarkthalle.”

And then it was time to hit a store or two, even though I didn’t need anything.

And so, I left without any purchases to hit what? A wine bar, of course. The wine bar at Frankfurt’s new “Old Town” that you have seen in many of my postings.

And then I was hungry again and went to one of my favorite French restaurants in Frankfurt. And is there any better way to start dinner at a French restaurant than with oysters? (rhetorical question).

Don’t you love oysters? I know, many of you don’t like oysters at all. And I have to admit that I was 40+ when I dared to eat my first ever oyster. If you have never tried them, do so and you will be surprised that they taste very different from how your optical experience expect you for them to taste. I nowadays pass up on very few opportunities to have oysters.

Oysters and Champagne are a match made in heaven. Beyond the luxurious texture and elegant tradition, there is actual science behind this iconic pairing. Researchers from the University of Copenhagen discovered a brilliant umami synergy between oysters and Champagne. Oysters contain nucleotides (from their muscle tissue) while Champagne contains glutamate (from dead yeast cells). When consumed together, these compounds interact to dramatically amplify and enhance the savory umami flavor of both. Your’s truly culinary crossdresser Franziska (with support of Google AI).

Am I addicted to pleasure? Possibly. Do I splurge on food? Probably. Do I love it? Yes!

The main course was another one of these fine dishes I love so much: sole. It is not only the fish itself I love, but the process of it being filleted at the table. The waiter comes to your table with the large tray – with all parts to your dish – and a large tray table, called a “Guéridon.” And then he celebrates the preparation of your plate under your watchful eyes. Yes, I do love it.