Butter Coma

On a lucky break, my job sent me to Switzerland.  I dragged the spouse along this time.  Last time I got to go to the central Swiss area it was summer.  Bee-you-tee-full.

Winter. Still bee-you-tee-full. Unless Europe suddenly gets struck by a storm for the ages.  Now, granted, Switzerland only got the southern edge of it. But considering he average temps for December are around 40-50 F and we had 20 F and about 8 inches of snow.  Not really what I had talked the spouse into.

Oops.

However, we did have a marvelous time. Particularly when I took Tim to the Old Swiss House for his birthday for table side made Weiner Schnitzel (one of the spouses Top 10 entrees).  SO...we walk in. You are hit with a wall of melting butter. It's beyond imagination.  It's....heavenly.  It's intoxicating.  I think I briefly blacked out.

The owner of the restaurant for the past 50 years greeted us and gave us our table, Hanny is about one of the most fabulous people I have ever met.  Before she took over the restaurant (remember 50 years!) she was a flight attendant for Swiss Air. Back when air travel was the real deal and not the flying Greyhound busses we have now. WOW.

So, Hanny helped us with a wine selection, she seemed pleased that we wanted to try a Swiss wine. I'm sure she would have been more pleased if we selected a bottle from her premium Rothschild collection, but she took great care of us in that department.  By the way, Hanny's wine cellar contains about 30,000 bottles.  Have I told you I love this woman?

Tim got a cream of celery soup with shaved black truffle on it.  OMG. He threatened to knife me if I didn't stop taking the truffle. (See previous posts--I'm a truffle whore).  I got foie gras with spiced apples and....oh damn, there was something else there.  For dinner, of course Tim got the schnitzel and I opted for the local fish that comes out of the lake.

Now.....here comes the presentation of the schnitzel.  First the present the meat that's been pounded down to about paper thin.  The egg wash and the breading.  And they truly prepare it table side.  Oh, and the butter, Tim's preparation had approximately 1 cup of butter in it.   ONE CUP. REAL BUTTER.  It was served with noodles and a breading crust they make from the left over breading/butter.  It was damn good stuff.

My fish was to die for also. Locally caught each morning, it had the consistency of a snapper.  Very well made.  Couldn't ask for more.

Do you know what happens when you are infused with butter for two hours?  You go home and smell like butter.  We were cracking up.  It was like being around smokers...however, much MUCH better.

And you know what happens when you consume about a cup of butter?  You sleep for 14 hours.  (Actually, I don't know what my excuse was...just damn comfortable I guess)

The Dying Lion of Lucerne

The Cathedral of Luzern-our hotel was right by it

Last day--Tim finally got to see that the area was surrounded by mountains!

Stock Island Restaurant Review

We usually tear down to the waterfront in Key West for our dose of grub, and we did make our obligatory visit to B.O.'s Fish Wagon and the Treetop Restaurant.  But we thought we'd give the local grub a try.

The restaurant at the marina isn't open due to some financial mismanagement, so we went over to Safe Harbor and the Hogfish Bar and Grille. It was darn good, however, a bit pricey.  Great atmosphere tho.

It's full of the character you expect from a Keys Bar.  They do Baja style fish tacos and I really recommend those. They buy their fish dip from a local distributor, Smilin' Bob's.  It was darn good and you can order it online.

Afterwards we wandered around the marina, and here's another reason you just gotta love the Florida Keys:

Now, how can you argue with a multi-tasker?
(Click on the pic to read the sign)

Another place we tried on Stock Island was the Rusty Anchor.  But, wait, aren't you saying that sounds like a place out of some '70s sitcom?  Well, you wouldn't be that far off.

It is actually quite good and the owner makes a specialty Conch steak that I just had to try. It was actually quite good and nicely tenderized (or else it would have been a rubber chew toy).  There's a lot of historical fishing pics and some things from the neighboring Naval Air Station there.  Everybody was very nice and definitely a locals hangout.