One IKEA start-box later... we were cooking!
It came with everything, including a kitchen timer, tivets, garlic press and a weird manual can-opener. The cold weather, abundance of left-overs, and a ridicuolously huge supply of apples and pears has had me cranking out casseroles and cobblers.
However, my latest piece de resistance, has been the ability to reverse engineer the most delicious cutlet (Schnitzel) recipe from Bergwith, a restaurant at the top of a hill on Petersbergenstrasse, in Graz of course! It's got a really delicious garlichy-but not bitter or overpowering-flavor that truly surpised me when I tasted it. A squirt of lemong and you're in Schnitzel heaven...It took me three tries but I was finally able to perfect it!
Knoblauch Schnitzel (Austrian Garlic Cutlets)
This recipe requires a ridiculous amount of dishes, so if you're like me and don't have a dishwasher consider using paper plates or... make a big batch - freeze the rest for later and you won't need to do all those dishes quite so often.