Very Belated Blessings

This post has patiently waited to be published for about a month now. So I now give you a quick insight into the happenings of January 11 -13.

Emily and I have had the privilege of hosting the homeland Wiebe Christmas this year. Jen and Dave flew into KC on Thursday evening. We started the festivities by having a pesto, roasted garlic and gorgonzola pizza at Waldo's pizza. Jen's reaction was to say "this is some intense pizza." Well, if the occupation of your taste buds by a foreign power is intense then I would agree. Thankfully the supreme pizza we ordered was much more agreeable and welcome.

Early Friday morning we all (Jen, Dave, Em and I) drove down to Augusta for Dave's interview at the Municipal Airport. Upon arrival at the interview Dave was informed that the manager was sick so we drove right back to Gardner, expressing frustration and napping along the way. Thankfully we were excited enough and enjoyed being together, sharing witty banter all the way back. In Gardner we started a Bourne movie marathon. Mom and Dave arrived around 6:30 pm on Friday Night and we enjoyed Chicken Diane, a buttery culmination of chicken, mushrooms and spice. Here is the recipe if you are interested:

Chicken Diane

6 oz. uncooked dry pasta

3/4 (1 1/2 sticks) unsalted butter

1 tbsp. plus 2 tsp. Cajun Magic Poultry Magic

3/4 lb. boneless, skinless chicken breasts, cut into strips

3 c. sliced mushrooms (about 8 oz.)

1/4 c. minced green onion tops

3 tbsp. minced parsley

1 tsp. minced garlic

1 c. chicken stock

Cook pasta according to package directions just to al dente stage. Immediately drain and rinse with hot water to wash off starch, then with cold water to stop cooking process; drain again. To prevent from sticking together; pour a very small amount of oil in palm of your hand and rub through pasta.

Mash 4 tablespoons of the butter in medium bowl and combine with Poultry Magic and chicken. heat large skillet over high heat until hot, about 4 minutes. Add chicken pieces and brown, about 2 minutes on first side and about 1 minute on the other. Add mushrooms and cook 2 minutes, add green onions, parsley, garlic and stock. Cook 2 minutes more or until sauce is boiling rapidly. Add remaining butter (cut into pats), stirring and shaking pan to incorporate. Cook 3 minutes and add cooked pasta. Stir and shake pan to mix well. Serve immediately. Serves 2.

After supper we opened stockings and enjoyed the evening. Now on to the important part of our Wiebe Christmas tradition. Semmel and Cervelatwurst!! For those of you who know me or have been lucky e nough to enjoy this treat, you know just how wonderful life can be. Semmel is a hard, yet soft roll. Cervelatwurst is a summer sausage like log of delicious raw meat. Our tradition is to have this meal as brunch on Christmas morning. Piping hot Semmel are buttered and a frozen slice of Cervelatwurst is inserted to create a mini sandwich. A Wiebe can consume up to 10 of these in a sitting. Below are recipes for the daring.

Semmel

6 cups - Flour

2 1/2 t0 3 cups - Water (luke warm)

1 scant tbs - Yeast

1 scant tbs - Salt

Dissolve Yeast in warm water. Gradually add flour and salt while mixing. Whip with a wooden soon or dough hook until dough looks blistery with small air pockets. Preheat oven to 495 degrees. Spoon dough onto a greased sheet in lumps roughly 1 1/2" in diameter. Bake for 10 - 12 minutes or until slightly browned.

Cervelatwurst

1 1/2 lbs - Fresh Beef (leanest possible)

2 tbs - Vegetable Oil

2 tsp - Liquid Hickory Smoke Flavoring

Salt and Pepper to taste

Mix ingredients thoroughly by hand. Form into a 1 1/2" round log on aluminum foil. Freeze overnight or longer. Slice and serve on hot Semmel. Eating Semmel and Cervelatwurst leaves one satisfied and very happy to be alive. I highly recommend it.

This picture is of the Wiebe orchestra. We are for hire. If interested call 316.283.0821 and ask for our manager, Gilbert. He should have our schedule and a sample CD. We specialize in the awkward and avant-garde, combine classical and bluegrass with no technique.

If was a great weekend and we miss having everyone around. If you are bored, just can't stay away or want to join the band, give us a call. We would love to have you over.
Jon