Sunday at the cottage

The cottage so called, has a bedroom with 2 twins,
two bedrooms with kings, a basement with a queen
and two twins and a pullout double sofabed, and a
living room with a pullout double, so it could sleep
14, plus more on the four porches if necessary for
kids with sleeping bags. Full not badly equipped
kitchen (dull knives), two full baths, parking for
5 cars. Well into four figures a week, but a full
house would make that a bargain indeed.

Lull period, with four residents only, plus it was
leftover time from the previous horde, so they decided to
make a salad, a ladylike choice, fine with me, and so I
made a tuna fish omelet (there was leftover from the Nicoise).
to which they all said eww, but once it was made they all
deigned to taste and found it good. It's a good thing I made
a bigger omelet than I could eat myself.

Monday was spag Bol made a couple days previous and allowed
to age in the downstairs fridge (ah, yes, two full-size
fridges with largish freezer compartments). I held out a
pound of ground beef to make chili with as well for my
lunches and for those as wanted. The Bolognese was onions,
garlic, celery salt, beef, cream, tomatoes, the usual herbs,
that was about it. It tasted like the first of my two usual
Bols, one is the good one, not too acidy, with dairy product,
the other, acidy but okayable with some butter or extra olive
oil. Market Basket vermicelli, which is as nice as any of the
big name brands.

Tuesday
I pounded some chicken breasts thin and did the usual seasoned
flour, seasoned egg, and seasoned panko thing to make
Schnitzel, for which I caramelized a pound of onions for sauce.
I forgot to serve the onions, which sat around to garnish
burgers and dogs and cold cuts for lunchtimes. Baguette from
Iggy's, which survived freezing and thawing pretty nicely.
Bonnie made pea salad for this - frozen peas, water chestnuts,
wasabi almonds, scallions, in curry mayo.

Wednesday there was enough left for a meal of spag Bol for five.

Thursday
Burgers and dogs, the former being Tops' best, hand-formed by
me, griddled, the latter Hofmann's Snappy Grillers, griddled
in burger fat, all with your choice of condiments, cheese,
cooked onion, and/or chili.

Friday
We considered going back to the Valley Inn for the weekly
fish fry, but Jane's friends Bob and Lori came over to spend
the night, and ww were going long on food, so I made chicken
stir-fry with green peppers and more onions and fried rice.
This went over pretty well, and Jane said, Bowling Green
doesn't have a good Chinese restaurant, why don't you move
there and start one? And, after missing a beat or two, oh,
Bonnie, you can teach in the BGSU music department. This was
met with the silence it deserved.

Saturday
More darn chicken! so I made pojarskis. They were not the
best I've ever had, but they were in the top half. I used
about a quarter the butter called for in the recipe and
used leftover panko in addition to the flour.

--mm
Chicken cutlets Pojarski
cat: main, Russian, French, Polish, whatever
servings: 4

10 oz white breadcrumbs
milk
12 oz chicken meat
12 oz butter at room temperature
salt and pepper
grated nutmeg
flour
6 Tb butter
lemon slices
your favorite mushroom sauce

Soak breadcrumbs in milk and squeeze dry. There should now
be about 12 oz.

Grind chicken and beat butter into it; add the breadcrumbs
and beat those in as well. Season.

Divide into eight portions and form into cutlet shapes.

Dust with flour and saute in hot butter until golden on
both sides. Serve with lemon garnish and mushroom sauce.

Adapted from Raymond Oliver, who uses veal, to comport
with what I had at the St. Petersburg restaurant
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