Of course, when the schools are closed because of snow days, the studio is definitely not on my schedule. There is so much work to be done and I want to start a new painting….maybe next week.
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Werner’s is located in Mission, Kansas on Johnson Drive. Just walking in the door is a treat….the aromas are incredible. Sure wish I had some of their Havarti to pop into a Pretzel roll!
Check out their webpage http://www.wernerswurst.com there you will find their address and phone number as well as menus, specialty items, catering info, etc. If you go around lunch, you can treat yourself to a schnitzel sandwich! If I were you, I’d have them put a slice of Havarti on it!
http://www.kingarthurflour.com/recipes/classic-pretzels-recipe Yes, I do order the non-diastatic malt powder from King Arthur, and it makes all of the difference in the world.
I should also tell you that when you Google the pretzels, there are several web pages with step by step instructions on shaping and dipping your pretzels, complete with photographs. It would be a good thing to read them first.
One other tip….when you go to Werner’s, buy some Black Forest ham, sliced fairly thin. Open up a warm freshly baked pretzel, add a little butter and tuck that Black Forest ham and a little Havarti or Swiss cheese in it and get yourself a glass of Riesling wine or a cold beer and prepare to feel like you are living the good life!
A big pot of soup is on everyone’s mind this time of year. I have shared so many of my favorites over the last 2 years, but I think I have another one for you.
Here is a soup that is a perfect companion for a pretzel. Simply skip the slices of bread, grate the cheese and sprinkle on top of each serving of soup, then dip your pretzel in the soup! YUM! Hope you enjoy it!
Riesling Cheese Soup
1/4 cup vegetable oil
2 tablespoons butter
1/2 cup diced onions
1 cup diced cauliflower
2 potatoes, cut into 1/2"cubes
1/2 cup carrots, cut into 1/2" cubes
1/2 cup Somerset Ridge Vineyard Riesling Wine
4 cups chicken stock
4 ounces Canadian bacon, diced
5 ounces Gouda cheese, grated
Salt and pepper to taste
Heat oil on medium-high heat in a 1.5-quart saucepan. Add onion and sauté until softened. Add cauliflower, carrots and potato; sauté for 5 minutes. Stir in chicken stock and bring to a boil. In a small skillet, heat the butter. Add the Canadian bacon and sauté until lightly browned. Add bacon to soup. Reduce heat to low and cover, simmering until vegetables are tender (about 15 minutes). Pour soup into four individual flameproof crocks or bowls. Top each portion with one-quarter of the cheese. Place under the broiler until cheese is bubbly. Serve immediately with German Pretzels.
With the forecast, I’d better start looking for the next soup I will share with you. Spring is NOT just around the corner!
For you dear sweet loved ones enjoying the warmth and sunshine in Palm Springs,
Kiss Rudy for me!