EASTER MONDAY

Bonding on Easter Monday with NOYTUBE BFF Dana together with our Kids:)
European countries celebrate Easter and Easter Monday as public holidays. In several countries in Europe Holy Week and the week after Easter is a student and school holidays. Since her 2 kids just came back from Germany after easter vacation we decided to have a half-day bike with our kids at Praterallee.

Really we all had great time together with our kids and the weather was so friendly. Everyone enjoyed biking.

Then we decided to have our late lunch-early dinner at T.G.I.F. (Thanks Gos It’s Friday)http://www.tgifridays.at/

This was my son’s dinner–Balsamic Glazed Chicken Caesar

Balsamic-marinated chicken breast fire-grilled and drizzled with balsamic glaze. Served with chopped romaine tossed in Caesar Vinaigrette with shaved Parmesan, crunchy croutons and fresh grape tomatoes.
— at T.G.I. Fridays.

…and Roni’s Cheese Burger
— at T.G.I. Fridays.

My Dinner<<< Jack Daniel’s® Ribs

A full rack of seasoned baby back pork ribs is slow-cooked in-house, then fire-grilled till fall-off-the-bone tender and basted in Jack Daniel’s® glaze. Served with crispy seasoned fries and ginger-lime slaw.
— at T.G.I. Fridays.

BFF Dana’s Chicken Quesadilla
They came with caramelized onions, peppers and cheese and are served with avocado ranch dressing and pico de gallo chile. The chesse is great!

Daniel’s tower also an art of chicken quesadillas with avocado ranch dressing.

My son tried also the Pecan-Crusted Chicken Salad

Warm and crispy pecan-crusted chicken served on a bed of chopped romaine lettuce and mixed greens tossed in Balsamic Vinaigrette dressing with dried cranberries, Mandarin oranges, sweetened pecans, celery and crumbled bleu cheese.
— at T.G.I. Fridays.

WE ENJOYED THE FRESH FLAVORS OF MEXICO
The Mexican kitchen is a celebration for the palate. The combination of briefly roasted meat, fresh vegetable and spicy sauces wrapped into thin flat bread or pita from wheat (Tortillas) or (Tacos) already began its triumphant advance years ago outside from Mexico. The kitchen chef continued to go still another piece and to interpret the classical prescriptions again. On the one hand with strong Bleu Cheese Dressing, so the English Touch on the other hand with Sriracha Sauce and fruits, to the south Asian kitchen ajar. Also the Southern State kitchen of the USA could do their influence with spicy BBQ or Southwestern Sauce and in south California Shrimps not to be missing. Said like a celebration for the palate. In addition fruit cocktails and Mexican beer.

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