Jägerschnitzel

Deutsches Küche ist zum Abendessen (German cuisine is what’s for dinner).

One of our favorite entrees is breaded pork loin cutlets (Jägerschnitzel) served with sides typical of German cooking. Today’s meal consisted of the cutlets served with braised Brussels sprouts (Rosenkohl, or “rose cabbage” in German) and an excellent hot German potato salad (Heißer Kartoffelsalat) recipe that The Better Half found. She also put some tomato and avocado garnish on the plate for color.

Lately, we have been dipping into our ancestry in hopes of locating some of the graves of our forebearers as we tour parts of the country in coming months and years. Despite our love of German, Italian and some French cooking, my family lines mostly seem to have come from England, whose cooking we can do without (Spotted Dick?? Really??).

The ancestry quest has gone pretty well, having located two cemeteries in Colorado, a couple in Massachusetts and one more in South Carolina which contain the remains of ancestors going from grand parents to a couple of generations back from that.

During our excursion to witness the Great American Solar Eclipse, we are planning to visit my great grandmother on my Mom’s Dad’s side in Montrose, Colorado and to visit numerous relatives’ graves in Pueblo, Colorado, including my paternal grandmother and grandfather as well as that grandfather’s folks, another set of great grandparents.