Wiener Schnitzel is a treasured Austrian dish, which translates to Viennese cutlets. Believe it or not, by law the cutlets must be veal. Yes… you can turn pork and chick cutlets into schnitzel, too. Today, we’ll make the real deal.
Super Simple Wiener Schnitzel
4 (4-6 oz) veal cutlets, pounded to ¼“ thick
¼ c flour (plain or brown rice), seasoned with ½ – ¾ tsp salt
2 lg or x-lg eggs, well-beaten
½ – ¾ c breadcrumbs (fine, panko style, or combo)
High smoke-point oil for frying (ie. grapeseed, peanut, canola or lard)
4 lemon wedges, for garnish
Dredge 1 cutlet at a time in flour, dip in egg, and lightly toss in crumbs (without pressing them in). Immediately place in oil preheated to 350°F in large, heavy skillet for 2-3 min per side; drain briefly on paper towels, garnish and serve immediately.
KISS Tips: For extra flavor, fry entirely in butter… or add 2 T to oil after turning cutlets over. You can also give the schnitzel treatment to other proteins, such as pork, chicken, turkey, venison, or wild boar. Serve with salad, a green veggie, or noodles on the side.
One of my Grandmother Gulumian’s favorite veggies to cook was acorn squash. She’d halve them, roast them, and then fill them with mixed veggies in a creamy alfredo sauce. Here’s my favorite recipe twist.
On National Read a Book Day, choose something informative, uplifting, or engaging. Make it serious or silly. Turn the pages with care or adjust the audiobook level to suit you. Pick any book you’d like… Naturally, I’d love it if you choose one of my 20+ titles. The conclusion to my historical fiction Destiny trilogy will be released late this Fall, but now would be a good time to catch up with “Destiny of Dreams: Time Is Dear” or “Destiny of Determination: Faith & Family.” Just hinting.
I love pizza… and always with cheese. Okay… not often with JUST cheese. But add some buffalo mozzarella slices, and ooh-la-la!
I guess I truly do not care how many days of the year get dedicated to the love of bacon. I am there! In celebration of several food favorites, I offer you:
Bacon Cheddar Popcorn.
KISS Tips:
“Courage without conscience is a wild beast.”
Super Simple Smores
Graham crackers, snapped in half to form squares
Chop Suey epitomizes American Chinese cuisine. Both Chop Suey and Chow Mein are stir-fry dishes. Chow Mein is an authentic Chinese dish, while Chop Suey is totally Americanized. In preparing Chow Mein we typically mix the stir-fried ingredients in with our noodles (or rice), but Chop Suey is served on its own or with rice, perhaps, on the side. So, as today is National Chop Suey Day, feel free to use leftover or fresh proteins and any assortment of veggies that you would like.
“Sometimes I wonder whether the world is being run by smart people who are putting us on or by imbeciles who really mean it.”
We can all get a bit curmudgeon-like from time to time. Well, here it is… an official day to live and let go. Let’s release whatever negative we may be feeling… resentments, grudges, or anger. Whether accepted or not, we can try to make a gesture to reconcile. Kiss and make up.
Or cook up a sandwich-sized bacon weave to fully top your next burger or BLT. Serve up your eggs with bacon. Add crumbled bacon to your macaroni & cheese, salad, chili, or any other dish. I love bacon. Every time I cook bacon, I tend to prep 3-4 pounds at a time. There are ALWAYS great uses! And it freezes great, so I get a lot of bacon but only make the mess once.
Lately, a favorite request when we attend events, is to bring my Sassified Bacon Jam Dip, served over BBQ Roasted Cream Cheese. (The jam freezes well, but I do not prefer the texture of frozen/thawed cream cheese. However, I have never had any leftovers to consider!)
Open foil wrap around cream cheese and brush top and sides with bacon drippings; sprinkle heavily with BBQ seasoning. Then flip, top-side-down into oven- or grill-safe pan. Score top ½“ deep into ½ – ¾“ diamonds. 
Then brush with bacon drippings and sprinkle with BBQ seasonings. Bake in 275°F oven (or closed grill) for 45 min. Meanwhile, in some of remaining bacon drippings, cook onions over med-low heat to med heat for 10-12 min, stirring several times. Stir in sugar, vinegar, and chili sauce. Then stir in bacon. Mound over the hot, roasted cheese block and drizzle with more sauce, if desired. Serve hot with buttery crackers or scoop-style chips.
” If your morals make you dreary, depend on it, they are wrong.”
Today’s thrill seekers will find all sorts of new technological craziness. Not your thing? Well, you can always try a never-leave-the-ground virtual reality roller coaster, offering all the thrill with total safety.
What makes you happy may or may not be quite different from what makes me happy. All good. Choose happy, even when it’s not guaranteed. Let something happy happen for you… and let it be contagious.
“This is your Monday morning reminder that you can handle whatever this week throws at you.”
On this day in history…
August 12 is National Middle Child Day. Middle children may not get as much attention as first-borns or as the youngest babies of a brood. But we usually try harder!
Please include everyone in Hawaii in your prayers.
August 10 is National Shapewear Day. Honestly? Seriously. Okay… I am skipping the Shapewear because I am in shape. Don’t hate me. Round is a shape.
Sometimes we can make ourselves happy. Sometimes we share happiness with others. Most times, happiness is a decision.
“Be slow to fall into friendship; but when thou art in, continue firm & constant.” 
Super Simple Oysters Rockefeller
To know me is to know that my white wine must be mega chilled (yup, and I add ice… lots of ice). It also must be crisp and dry, never buttery and most assuredly never oaky. Chardonnay grapes are delicious, but few winemakers age in stainless, rather than wooden barrels. Yum yum thanks to those who do! I started drinking white wine with mega sweet types, which no longer appeal to my taste buds. Give me a crisp, dry pinot grigio… or pinot gris… or sauvignon blanc any day. Of course, there are those that tell me that not having developed a taste for the “better” white wines, such as Chardonnay, screams that I have no class. I protest! 4th IS a class! (And, oh yes, I am known for tossing in a few frozen raspberries.)
Harry’s Bar in Venice, Italy originated a peachy beverage named for the artist who famously worked with the color of the beverage. The true Bellini is an absolutely luscious sparkling cocktail. Typically, we find it made with peach puree or nectar and prosecco or champagne. Sometimes a bar goes Super Simple splashes champagne into Peachtree liquor.
True Bellini a la Harry’s Bar