It is in places like this that IT professionals keep the digital world moving…including Gussie’s World! My Daddy works in places like this every day, too. Daddy always calls me his “little assistant”!
A special thank you to all of the IT professionals on their special day!
As you all know, Team Gussie is 100% committed to Dachshund Rescue and the shutting down of puppy mills.
Since it is September, we thought we would share the other cause that is close to our heart.
September is Childhood Awareness month.
This is a something that is close to us because a few years ago, it impacted our family.
One of Mommy’s cousins was diagnosed with a childhood cancer.
Thankfully, she is 5 years cancer free and is doing amazing.
Sadly, not all children fighting cancer have the same outcome.
*In the U.S., 15,780 children under the age of 21 are diagnosed with cancer every year; approximately 1/4 of them will not survive the disease.
*Childhood cancer is the leading cause of death by disease of children in the U.S.
*Childhood cancer research receives less than 1% of government funding from the NCI and less than 4% from the NIH.
*Only three new drugs have been approved for use in children cancer treatment in 30 years –compared with hundreds of drugs that have been developed specifically for adults.
We hope you all will join Team Gussie in the fight to save all the dachshunds and the fight to cure childhood cancers!
Statistics found on nayafoundation.org
Here is a Wiener Schnitzel recipe from your favorite wiener!!
(Don’t worry you don’t use real wiener dogs!)
- 1 cup all-purpose flour
- 3 teaspoons kosher salt, divided, plus more for seasoning
- 2 large eggs
- 2 tablespoons heavy cream
- 2 cups fine plain dried breadcrumbs
- 1/2 pound veal scaloppine or eye round, cut across the grain into 4 equal pieces
- Freshly ground black pepper
- 2 cups vegetable oil
- 3 tablespoons unsalted butter
- 1 lemon, cut into 4 wedges
- Curly parsley or lettuce
- Special equipment: A deep-fry thermometer
- Line a large baking sheet with a double layer of paper towels. Whisk flour and 1 teaspoon salt in a wide shallow bowl. Lightly whisk eggs and cream in another wide shallow bowl until the yolks and whites are just streaky. Mix breadcrumbs and 2 teaspoons salt in a third wide shallow bowl. Pound veal slices between sheets of plastic wrap to 1/8″-1/16″ thickness, being careful not to tear. Season lightly with salt and pepper.
- Prop a deep-fry thermometer in a large deep skillet; pour in oil so that bulb is submerged. Heat oil over medium heat to 350°F. Add butter to skillet and adjust heat to maintain 350°F.
- Dredge 2 veal slices in flour mixture; shake off excess. Dip in egg. Turn to coat; shake off excess. Dredge in breadcrumbs, pressing to adhere; shake off excess. Transfer slices to skillet. Using a large spoon, carefully baste the top of the veal with the hot oil. Cook until breading puffs and starts to brown, about 1 minute. Turn and cook until browned, about 1 minute longer. Transfer to paper towel-lined sheet. Repeat with remaining veal slices.
- Divide veal among plates. Garnish with lemon wedges and parsley or lettuce.
Recipe courtesy of Epicurious.com