Wide Angle and Schnitzel

I tried out the new wide angle lens. This is a 17/40 so it does not take panoramic views.

This is the wisteria growing over my sons pergola.

It is planted in a perfect location with southwest exposure and all day sun. It is abundant to say the least. It is looking like "Little Shop of Horrors".

This is a shot of his backyard. Just three years ago none of these plants were here except for one big old pine tree. It is becoming a jungle. The red maple was bought for 1.95 at the end of the season and was a mere twig. Look how much it has grown in just 3 years.

Here is a pic of my raised beds with the wide angle. It manages to pull in more than a normal lens would. If these raised beds don't produce this year they are coming out in the fall and I am going back to lawn.

Again, you can see how much more the wide angle covers. I need a lot more practice with it.

My raised beds are full of radishes right now. I will plant tomatoes and peppers later in the season. I plant lots of herbs in pots so they are right outside the door when I need them.

Pork Schnitzel Recipe
This is a very good way to make inexpensive schnitzel using pork instead of veal. I like it better with pork because it is more tender. I had some pork tenderloins which I needed to use before the expiration date.

I cut them into 1 # thickness and placed them between double sheets of saran wrap. Then covered them with more saran and pounded them out to about 1/8 inch thickness with a rolling pin.

After they were pounded, I layered them on a plate and sprinkled them with sea salt and freshly cracked pepper.

When they were ready for coating I placed flour, beaten egg and corn meal in three separate plates. First you dip a piece of pork into the flour and press to coat on both sides. Then you dip both sides in beaten egg, this holds the cornmeal. Finally you press it to coat in the cornmeal.

I like to use a cast iron skillet in which I have melted a bit of butter and some olive oil.

Fry on both sides until golden and crisp.

Keeps these in a 180 degree oven until ready to serve. They make great sandwiches but I served them over angel hair pasta tossed with a bit of butter and topped with a fried egg and capers.

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