06 July 2010

All we ever hoped for.

A rare, non-goofy photo of my family. I love them both so.
In one of Shaun's appointments this week, his doctor from BHFC (before heart failure crap) said he's quite confident Shaun will rebound and work through this. Though heart failure is not something one gets over, the doctor said given his age and willingness to change his lifestyle, it should be manageable. I guardedly accept his assessment, but if he turns out wrong, I'm gonna hunt him down and knee him in the groin.

I think that's reasonable.

1 comment:

Sam Kaiser said...

Just catching up on all of your troubles. Sorry to hear you guys have had to go through hell the last couple of weeks. You'll pull through though and be all the wiser.


I'm sure it's a pain to find low sodium dinner ideas. So I did a little google search and found a version of schweinschnitzel that has 89mg of sodium per serving. Somehow I don't think breaded pork that has been pan fried is particularly good for you... but it is low salt and tasty.


4 Pork Loin Chops,Boneless
2 T Olive Oil
3/4 c fine bread crumbs,Low Sodium
2 eggs
1/4 t Pepper
2 lemons

Heat the oil in a large skillet at medium high heat. Place each chop between two sheets of plastic and pound with the smooth side of a meat tenderizer until thin (1/4" - 3/8"). Beat the two eggs in a bowl that is wide enough to dip the meat into. Spread the bread crumbs onto a plate or flat surface. Take each cutlet, season with pepper and dip both sides of meat into eggs to coat. Then coat the entire cutlet with the bread crumbs. Place in hot oil and cook on both sides until golden brown. It only takes about 1-2 minutes per side. Serve each cutlet with half a lemon on the side. Some people go ahead and squeeze the lemon onto the schnitzel before serving.

Yield: 4 Servings