Not in the clamor of the crowded street, not in the shouts and plaudits of the throng, but in ourselves, are triumph and defeat.--Henry Wadsworth Longfellow

REDIRECT ALERT! (Scroll down past this mess if you're trying to read an archived post. Thanks. No, really, thanks.)

Due to my inability to control my temper and complacently accept continued silliness with not-quite-as-reliable-as-it-ought-to-be Blogger/Blogspot, your beloved Possumblog will now waddle across the Information Dirt Road and park its prehensile tail at http://possumblog.mu.nu.

This site will remain in place as a backup in case Munuvia gets hit by a bus or something, but I don't think they have as much trouble with this as some places do. ::cough::blogspot::cough:: So click here and adjust your links. I apologize for the inconvenience, but it's one of those things.

Monday, February 09, 2004

Food and Tiny West-Central European Principalities? Hey, let's ask the Possumblogger!

You know, when you've been working hard and want to come home and fix something the whole family will enjoy, why not look for some liechtensteinian food recipes!

And since Possumblog, named after a tasty North American marsupial, is the only returned result, why not go and see what he has to offer!

Well friends, you'll be glad you did, because here is a recipe (via TastyCooking.com) for some yummy Knopfli!

Cooking Recipes Ingredients:
1-1/4 lbs. of flour
1 egg
2 pinches of salt
water as needed

Cooking Recipes Directions

Put flour, egg and salt in a bowl, add milk. Mix and add water as needed so that the dough is not getting too tough nor should it be soft. The dough requires a certain consistency so that the knopflis can be properly processed by the knopfli maker.

Put the knopfli maker on top of a pot of boiling water and proceed to make one batch.

Let the knopflis boil up about a minute and scoop them into a bowl, keep them warm, preferably in the oven.

Repeat until you have used all the dough.

Grate Swiss cheese, emmenthaler, Gruyere or Appenzeller cheese (Harvest Moon Cheddar cheese or other cheese may be substituted.) Gently toss the knopfli with the cheese.

Brown onions and spread on top of Knopflis which are now ready to be served. Serve with potato salad and a glass of red or white wine.

MMmmmmm--flour...and EGGS! Man, what WILL those Liechtensteiners think of next!

Now, some of you may notice that the recipe calls for a special tool, a knopfli maker. These are very difficult to come by outside of Liechtenstein, but here is a link to a photo of one so you'll know what to look for. It just fits right on top of the pot of boiling water.

Glad to be of service to you all!

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