Week in Review: A pretty quiet week - it was my sister, Lori's birthday on the 7th. Here's a picture of her, taken this summer when she received her second masters degree. Bob went up to the Quinnesec mill in the U.P., and I subbed two days. Oh, I'm sure you'll be relieved to find out that the Brad Miller snowman still stands, unmolested, at this writing. It's comforting to know that this blog is not being monitored by riff-raff and scalawags.







The Biggest Loser Competition begins: Wednesday was the first weigh-in day for the five Biggest Loser contestants. I am pleased to report that I was the big loser this first week, dropping five pounds. (Remember though, that I was retaining cabbage from New Year's Day)


The Bread Snowman: For you who wondered about the bread snowman with the spinach dip tummy (scroll down for photo), the snowman is made from two loaves of frozen, white bread dough. Just thaw it and knead in 1/2 teaspoon garlic powder and 1 teaspoon dill weed. Press into a greased snowman (or other) pan. The snowman is a Wilton pan. You can buy it online, I would think, or you could borrow mine if you want. It would be a welcome treat at any Super Bowl party - and it would be especially enjoyable if you just happened to be watching Brett Favre on your television screen, playing in that Super Bowl.


Saturday Night Dinner: Nick and Stormy came over for supper and I served up some German food - wiener schnitzel, rotkohl (red cabbage), and German potato pancakes. This was a little intense because you're frying the veal and the potato pancakes at the same time. I had never made any of these dishes before, and I ended up overcooking the broccoli because I was so engrossed in the frying, but I think everything turned out well. The dessert was not German, just cherry pie. Nick and Stormy brought two bottles of wine - a sauvignon blanc and a riesling - and then we had one more bottle - the house wine, a Beaujolais by Monsieur Louis Jadot. (nothing German about him, either)

I didn't take any pictures but, of course, you remember Nick and Stormy from earlier posts. If you'd like, you can scroll down until you find them. Just look at them and imagine them wearing different clothes and eating different food!

Recipe of the Week: Is the Wiener Schnitzel. I got the recipe from Ruth Reichl's book Tender at the Bone. The Book Babes read this some time back and really enjoyed it and the recipes.

Wiener Schnitzel

1 & 1/2 pounds veal cutlets
1/2 cup flour
1 egg, beaten
1 cup finely ground bread crumbs
salt and pepper
6 tablespoons butter (okay, I used more)
1 lemon

Pound each cutlet thin between two pieces of waxed paper.
Place flour in a flat dish or plate large enough to hold the cutlet. Place beaten egg in another dish, bread crumbs in a third. Season each with salt and pepper.

Dredge cutlets in flour. Dip into beaten egg. Dip into bread crumbs until thinly, but thoroughly coated. Place on waxed-paper-covered platter and place in refrigerator for about an hour.

Melt 4 tablespoons butter in large skilled. When sizzling, brown cutlets quickly on each side until golden. Remove to platter.

Melt remaining two tablespoons butter in the same pan. Squeeze lemon juice into butter and pour over cutlets. Serves 4.

GenieBen Sie das Essen!