I Am So Proud of Our Rolls (and Jenny would be too)

It's only our first attempt so some of them are ugly, but they get prettier after they're baked.  

(recipe from the Tassajara Bread Book)

sprinkling the rolls with poppy seeds and sesame seeds before baking

right out of the oven

It's finally schnitzel season

And high time too.

I am a proud member of the My Husband Cooks Club.

A Typical Dinner at Our House

P's perfect turkey Bolognese sauce.  This time he added some finely chopped chipotle peppers on top for some extra smokey heat.

And for dessert--coffee and chocolate ice cream over homemade vanilla cake.

Loot

What P brought back from Europe: Pischinger Eckerl (my favorite Austrian chocolates), Italian pumpkin flour, Julius Meinl cups and saucers, 7 tubes of his favorite Estragon mustard, sock yarn from Ursula, pink pepper corns covered in powdered chocolate (never heard of that--do I season with it or snack on it?), homemade apricot and plum jam from Viennese friends, Rum Kokos (his favorite chocolate), pretty pencils, Wiener Werkstatt earrings, soap.  Lucky me I didn't go this time...