‘Never trust a skinny Chef’ – these wise words by Thomas M. Valdes inspired me to write my own cook book – of course with a little help from my friends. Although I have my dinners served by my staff and by Auntie Gudrun when she comes with the Bollerwagen I’m actually quite interested in cooking. My favourite is the Bearian Kitchen with decent food not spoiled with lots of veggies. I understand, though, that some of you prefer the ‘green food’ and that’s OK for me – as long as you don’t try to make me eat it…..

Thank you all for your contributions to my cook book. Bon Knuppetit!

Your humble servant, Herr Knut

Knutsepot (even called Hutsepot) – from Patricia Roberts

Veggies: 3-4 carrots ( cut in slices)
1 leek (cut in thin rings)
2 onions ( cut “ à la julienne”,very small pieces)
1 branch of white and green celery ( à la julienne)
2 rapes ( in cubes)
1/5 KG of Brussels sprouts
¼ of white cabbage ( à la julienne )
Potatoes ( in big pieces )
Meat: Lamb ribs and neck ( in rather good pieces )
Oxtail and shank ( in rather good pieces )
Porc ( trotter, ear ,tail int the whole)
Spices: pepper,salt,nutmeg,thym,rosemary

Preparation :

Stew the onions in a bit if butter,add all the meat,add pepper,salt and the spices and cover it with water.Let it stew for about 30 minutes. Then add all veggies ( except potatoes) let simmer for about 90 minutes on a low fire ( do not stir) Add than the potatoes and let simmer for another 45 minutes. If you don´t like the pork part you can use pork meat for stew in big pieces.You also can add some smoked bacon. But the special kick give some juniper pearls.

You need a lot of hunger,and a lot of time to prepare,but the result is mmmmmmmmmmh………

Enjoy the hutsepot, Patricia

Photo of Herr Ober by Viktor

Here are Bea’s receipes with one of our very traditional German Sunday meals.

Beef Rouladen

4 slices of Roulade
50g minced meat pork
50g minced meat beef
4-8 slices of bacon
Hot mustard
1 carrot , 2 big onions,a small slice of celery, 1 leek
Pepper and salt.Tomato purree

Put pepper and salt on the beef slices,
Apply them with hot mustard
Put one or two slices of bacon on the Roulades
Mix the minced meat and season it with salt and pepper, (also some garlic,who likes)
Apply the minced meat on the bacon.
Then make some 4 rolls and and close them with some toothsticks.
Season them with salt and pepper and aply them not to much with hot mustard.
Cube the veggetables
Now sear the rolls in a mix of oil and butter.or another good dripping.
Add the veggi cubes and roast them for a while.Add one spoon of tomato purree and roast it for another minute for a minute.
Put some water in the pan and stew it for round 90 minutes.
After the meat is soft,take it out of the pan,purree the veggitables add some water and some red wine secco until you have a creamy sauce. Put the meat back into the pan and let him simmer for 10 minutes on very low power.

Red cabbage

One deep frozen red cabbage with apples
Salt, sugar,
1 teaspoon redcurrant jelly
1 knifepoint clovepowder
½ teaspoon cinnamon

Heat the red cabbage. Add the jelly,the clove and the cinnamon, season with a bit of salt ond sugar. The taste must be sweat sour.

- Well,  Gordie, would you be so kind and make the red cabbage PINK. Otherwise I’ll show you what the real Hell’s Kitchen is like!

Bread dumplings

3 very dry rolls
3 eggs
1/8 l milk
Salt , parsley

Cut the rolls into little cubes. Season the milk with salt and cut parsley Put the liquid on the bread cubes and mix it After 20 minutes mix the eggs with the wet bread Make dumplings from the bread. If it is too soft,add some flour

Put the dumplings into a big pot with boiled saltwater, and let the simmer for 20 or 30 minutes.If the Dumplings come on the top of the water they are done. But for test take one dumpling and cut through. Serve the dumplings with the roulades,the red cabbage and the sauce.

Bon appetit, Bea

Borsch – the favourite soup of Rasputin

1 big beetrote
1kg meat for making soup
200g onions
500g carrots
500g potato
1 white cabbage
500ml tomato juice

Put meat, beetrote and choped onions in boiling water and let it simmer for one hour. Then, take the meat and beetrote out and put choped carrots, potatos and cabbage in the soup. Boil for 15 minutes. Rub the beetrote and cut meat into small pieses. Put everythin in the soup and boil for 5 minutes. Lastly, add tomato juice and let everything boil for 5 minutes. Add salt and pepper for best taste.

Ludmila

This soup is perfect on a cold day in Moscow but of course, you can eat it where ever you are! Fräulein Flocke would of course, prefer pink beetrotes……

This is my favourite meal from my home-country Austria.

Unfortunately Caren hates this meal and will never cook it for me. I wonder if this will be available for me in Knuipe in future. I am sure Troijka will like it as it is very greasy. Next time I come to KNUIPE I will bring a bottle of Austrian Enzian with me for Raspi’s joy I will have to bring a spare bottle for Quality Control.

Käsknöpfle (Kas-Spatzn, Spatzli) from Bregenzer Wald in Austria

Ingredients

500 g flour
5 Eggs
Salt
a track nutmeg
little milk
200-250 g of grated cheese
(2-3 Varieties)
Salty water
1-2 SP oil
1 large onion
1 / 2 TBSP flour
1 / 8 Butter

Preparation

With eggs, flour, salt and some milk make a firm dough, easily to be cut and leave for about 1/4 hour to rest.
Now boil the salty water with 1-2 spoons of oil.
Plan small portions of the Spatzli dough into boiling water, boil again and take it out with a sieve.
Insert into a bowl in layers: first layer is cheese, last layers in Spätzli
Finally add a small amount of the water the Spatzli were boilt in and add roasted onions and butter.

TIPPS:

The cheese mixture should include 2 parts of spicy mountain cheese, 2 parts Rhine Valley or raclette cheese and 1 part of Rässkäse. Per person approximately 100 g cheese mixture.

It is advisable to serve an Austrian fruiterer after the meal!

Bear hugs from Bernd

Dear Bernd, this is my kind of food and I can assure you it will be served every week in the Knuipe. I recommend that you come very early….. you know our strict QC policy! Your pal, Knuti

Mosselen met friet/Mussels with fries (from Patricia Roberts)

First of all, most non-Belgian people talk about French fries; but actually fries are typically Belgian.

Take 1 kg mussels per person, wash them thoroughly in cold water with salt and then in sweet water (3 to 4 times). Remove all open and/or damaged mussels (because otherwise you will find the way to the toilet very soon). In a very big pot (well, pending on the quantity of course), you let some butter melt, add onion cut in big pieces, carrots, celery and leek in very small pieces, and steam these veggies during a few minutes. When almost ready add the mussels, add pepper and salt and parsley and let all cook during about 5 minutes. From time to time, shake the pot well and READY. The mussels are ready when all shells are open.

Serve with fries (upon own choice, you can add some white wine, paprika and whatever you like, but I prefer the natural taste). If you wish so, you can also give a mussels dressing (2/3 mayonnaise, 1/3 custard, some pepper, salt and fresh garlic and eventually some yoghurt).

Photo by SpreewaldMarion

Gentse waterzooi (is a meal between a soupe and a main dish)

Ingredients for 4 people:
1 rather big chicken , 2 leeks, 1 small celery, 2 large carrots, 2 onions, parsley, thyme, salt, peter, potatoes.

Clean the vegetables: Cut the white of the leek in rings, cut celery, carrots and onions in fine slices.
Peel the onion and half a clove in lamprey. Place the chicken in water with the onion, the green of the leek, the leaves of the celery, the parsley. Let everything cook about 25 minutes.

After the chicken meat is tender, then remove skin and carcasse from it. Put all chicken meat back in the bouillon with the rest of the vegetables and potatoes and let everything boil for about half an hour. If everything is ready, you may wish (upon own choice) to ticken this soupe. In such case, let some butter melt, add flour, then add some of the bouillon, the yellow of an egg, and cream, and mix all these ingredients on a rather high fire. Add this to the soupe and decorate with the parsley. Eventually, you can also offer some bread.
Little detail: you can replace the chicken by fish and let me tell you one thing: THAT IS YUMMY !!!

Paling in ‘t groen

Ingredients: 200 gr eels per person, , 2 onions, 100 gr chervil, 100 gr parsley, 100 gr chives, 100 gr zurkel, 100 g spinach, 100 gr cress, 50 g lemon balm, the juice of 2 lemons, 2 lemons
1 bottle white wine, 1 / 2 liter water, cornstarch, eel herb (oregano), butter, possibly with a dash of cream and the yellow of an egg

Preparation

Remove the eels thoroughly of blood and bone and let him several hours in lightly salted water to rest. Cut the slippery eel into pieces of ± 5 cm. Chop the onions and the herbs very finely.
Melt some butter in a not too high the pot and bake the onions therein. Add the eel there and let him stew. Pour the white wine and water and add the herbs and green veggies to it. Boil the eel and spicy group for about 2 minutes and remove from the cooking pan. Thicken the juice/bouillon with the cornstarch. Let boil and carefully add the eel again. Remove the pot from the heat and finish with lemon juice and chopped vegetables and herbs. Stir well, add a dash of cream if necessary to yolk. Let cool to room temperature and garnish with lemon slices.

It is a very famous recipe, though I do not like it so much.

Rheinischer Sauerbraten (Caren’s favourite)

Ingredients

• 2 kg beef
• 1 carrot
• ¹ / ₄  celery
• 2 onions
• 1 slice pumpernickel or 1 piece cooking gingerbread.
• 20-30 raisins
•  0.3 beef broth,
• Chicken or Vegetable fond (cube brewing)
• 0.1 l Vinegar with herbes or Balsamico vinegar
• 0.1 l red wine vinegar
• 0.6 l dry red wine
• 200 ml sugar-beet-sirup
• 30 g clarified butter  4 juniper berries
• 2 Piment grain
• 10 ungrained pepper
• 2 bay leaves
• 1 small  thyme Salt , freshly grained pepper

 Preparation

Cut the vegetables , insert all ingredients except dripping , raisins, brewing and bread in a lockable bowl and add the meat. Leave for 5-7 days in the marinade, turn round the meat daily. 
Cook the marinade for 30 minutes and then strain it.
Fry the spiced meat from all sides in clarified butter and the sugar-beet-sirup.
Remove unnecessary grease and add marinade
Cook for 100 min and add crumbled pumpernickel and raisins
Cook for another 20 minutes

TIPPs

Serve with noodles or dumplings, red cabbage and apple-puree. Prepare for several days, deep-freeze the portions, when heating them up again the aroma increases.

Bärentatzen / Bear-Paws

250 g Zucker / sugar
250 g Mandeln / almonds (feingerieben/finely ground)
1 Esslöffel Kakao
1 Tablespoonful
3 Eiweiß / eggwhite
125 g Schokolade / chocolate (feingerieben/finely ground)
1/2 Zitrone / lemon (Schale abreiben und ein Schuß Zitronensaft / grind the paring and add a twist of lemonjuice))
1/2 Teelöffel Zimt / cinnamon teespoonful

Die Eiweiß steif schlagen, die Zutaten darunterheben, kleine Kugeln formen, in Zucker wälzen und in eine Muschelform geben. Die Muscheln auf ein Backblech mit Backpapier auslegen) geben und über Nacht trocknen lassen, bei 180 Grad 15 Minuten backen.

Eggwhites are to be whipped to stiff consistence, mix all ingredients behind, make small balls and press them into a scallop (plastic form). Lay the dough on baking tray using baking paper and let dry over night. Bake 15 Min. at 180 degrees C.

Finnish fries – Mervi’s best recipee

This is a very exotic dish and amazingly easy to prepare. Start boiling some potatoes. All you have to do after that is to start blogging and forget all about it. The smell and the smoke from the kitchen will tell you when they’re ready. I quarantee these fries are very …. hmm….. black…..

Photo by Sanna

YIKES, YIKES AND YIKES!!!! My best recipee for Auntie Mervi is that she really should stay out of the kitchen!

Karelian Hot Pot – from Teddybärenmutti

Ingredients:

1 lb. beef stew meat, chopped into 1″ pieces
1 lb. pork stew meat, chopped into 1″ pieces
1 lb. lamb stew meat, chopped into 1″ pieces
1 Tbsp. olive oil
2 large onions, peeled and sliced
1 tsp. salt
2 tsp. peppercorns
8 whole allspice
2 bay leaves
3 cups water

Preparation:

Brown beef, pork, and lamb stew meat on all sides in olive oil over medium-high heat. Place half of the sliced onions in the bottom of the crockpot, cover with half of the meat, and sprinkle with half of the salt, peppercorns, allspice, and a bay leaf. Repeat the layers. Pour in 2 cups water, cover crockpot, and allow to cook on low heat for 6-8 hours.

Serve Karelian Hot Pot as the Finns do, with mashed potatoes and cranberry or lingonberry preserves (see below)  on the side.

 It’s  impossible – I should say almost illegal –  to eat this dish without a beer and a schnaps!

Lingonberry preserves

3 cups fresh or frozen lingonberries
1 Tbsp. grated orange zest (optional)
1 cup water
2/3 to 1 cup sugar

Preparation:

If using fresh berries, wash well and pick through to remove leaves and any bad berries (alternatively, defrost frozen berries). Place berries and orange zest, if using, into saucepan with water. Bring to a low boil, reduce heat to medium, and cook until the berries begin to burst (about 15 minutes). Remove from heat, stir in sugar to taste, and refrigerate.

Note: If the preserves seem too watery, drain off the excess syrup and use it to make a delicious lingonberry juice – simply combine 1 part syrup with 2-3 parts water or sparkling water (1/3 cup syrup with up to 1 cup water).

Karelian Hot Pot is very yammy but salmons are the bear’s best friends!!

August is the season of crayfish parties

This isn’t exactly a recipee but I’d like to tell you about the crayfish parties in Finland and Sweden. They take place every August and are considered as high lights of a year. The light summer nights are turning dark again so the colourful lanterns look extra nice in the garden or in the dining room. Everybody’s wearing a crayfish hat and of course, the napkins follow the theme.

The menu consists of crayfish, buttered toast, different kinds of cheese – preferable very spicy cheese. Some people even serve a meat dish but it’s not necessary. Naturally there must be lots of beer and schnaps! It’s a custom to have a schnaps per every claw! Especially in Sweden it’s also a custom to sing a ‘snapsvisa’ (a short song with witty lyrics) to accompany every schnaps. I can assure you there’s a lot of singing in a crayfish party!

Hello there, where’s my schnaps?

Nothing compares to a nice nap after the dinner. No need to get up until it’s time for a little snack…. or two….

To be continued…..

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I enter a dream state as I head to the airport on April 1–hard to believe that I’m really going to Bearlin again…how lucky can a girl get? I arrive at Tegel and before I know it, I’m off to see my buddy…

I love the build up of entering the lion’s gate and quickly walking to the left and as I walking I eagerly look for that first glimpse of the enclosure….and what do I see but two bears! Wow!

And along with those two beautiful bears, I see wonderful, smiling and familiar faces….What a magical place Zoo Berlin is….a tranquil and beautiful old zoo that houses the most beautiful bear in the world….Knuti….and his friend Gianna…two bears for the price of one!

I don’t know exactly what it means, but Knuti peed for me the first day–hadn’t seen him do that before…and then when visiting Ko Raya–well, she pooped for me….little gal; big poops….made me laugh.

Snapshots of memories include the phone ringing in my hotel room….it’s a woman asking if Willy was there with me….caren!!–she and bernd are just delightful company.

Another snapshot is seeing Ralph periodically each time with his newest polar bear purchase. And an added dimension to this trip was a film crew of three who were around and about–whever we went!

Snapshot of Joe’s: we gather and give each other little treats–each person going around sprinkling goodies at each place…this time I brought Hershey’s kisses with a sticker on the bottom from Knuti & Gianna…And Mervi gave all the knutsbands Knutsteiner t-shirts–very festive and fun…And dear Pepper was such a good girl–she made it fun, too.

Snapshot: Easter morning at Knuti’s enclosure receiving Easter treats from knutian… & then off to see Bearlin with Knutitours….Dumba was an excellent guide and she pointed out places of interest along a journey around Bearlin that really gave one a good feel for the city…You know, Checkpoint Sergei and so on. Oh, it was such fun to stop by the City Bears and see them again.

Snapshot: Nikolaiviertel….oh, my that was a beautiful area…and what a surprise when we came around the corner to find Teddy’s famous teddy bear shop OPEN! Oh, joy! TBM and I ran like the dickens right into that shop. Oh, the knutitour was really splendid!

Snapshot: Zur Knuipe….Knuti menus that they laminated; Mr. Knuipe was thrilled to receive a picture of his place with the Waiter in front as well as a Knutsteiner t-shirt. The menu was all of Knuti’s favorite foods…The singing polar bear was one of the major entertainments–It was Raspi singing “My Girl” to Flocke–pretty in pink….and every once in awhile I’d shout “Raspi” and wave to the back of the room….It was the best time…

Snapshot: We all piled into a taxi heading over to Dumba’s….I looked out the window as we passed “Willi’s bar” and remarked: “Oh, that must be where Willy is”….the taxi driver asked was Willy a friend; we responded: “No; he’s a bear.” …Who are these crazy people?!

Snapshot: Knuti feedings–always fun and the boy is always entertaining…on his 40-month birthday, I brought him a croissant–I swear he never tasted the morsel as it slipped down his throat….

…and waiting for Knuti and Gianna to play–well that took until the last day…

and getting a close-up of the 3 ladies also took place at the last minute….

Well, saying goodbye to Knuti is never easy…I have a hard time with it, I must admit….I find a moment and tell myself I must leave now…and I linger and take in his wonderfulness and watch him intently and tell him all the things I need him to know–most importantly that I love him dearly and that he means so much to me….I start to walk away and I look back a couple of times….I find this reassuring….as I look back, there he is doing his thing at his enclosure…And I can count on him being there and doing that until I see him again….I love that bear….xo k-j

More Photos

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Since the readers of Knuti’s Weekly have fallen in love with Willy here are some new photos of our surfing beach boy:

“Hallo, Raspi?….It’s me, Willy”

“Everybody’s gone surfin….surfin USA”

 ”Twinkle, Twinkle, little star….”

“Bet you thought I was an elephant, huh?”

“Hey, watch me now…”

“How do you like this trick?”

“Oh, I’m sooo worn out from surfin’ with Raspi…”

“I’m forever blowin’ bubbles….”

 ”Hey! Look at me! I’m on a Dave Matthews Band Album! Cool!”

 ”Aren’t I something underwater?”

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Willy is silly; and he has a lot to be silly about these days. This wasn’t always the case. Willy spent his cubhood in a circus. There wasn’t anything silly about those days. Working in 100+ degree heat well-beyond a polar bear’s endurance; not enough water; and a too small cage…

Willy is a survivor. U.S. Authorities rescued Willy and his friends when the traveling Mexican Suarez Brothers Circus reached Puerto Rico in 2002. That’s when Willy’s life made a complete turn around. Willy has been at the North Carolina Zoo since then and has been well cared for and well loved ever since.

Willy is 24 and very special. People come from miles around to see him. He is friendly, funny and loves to put on a show! Willy’s favorite tricks are playing hide and seek; blowing bubbles right up against the glass wall; high-fiving visitors; and sticking his head in a bucket.

Willy is Wilhelm; he is 800 lbs.; and Willy likes ice! Back in November, 2009 a local ice company donated 2 tons of ice cubes for Willy’s enjoyment. The ice was covered in maple syrup! The frozen treat was thoroughly enjoyed by Willy. He laid on the ice, dug into the ice, rooted in the ice, napped on the ice and best of all, his beautiful tongue slurped up that delicious maple coating. Then Willy took a “n-ice” nap in it!

Willy’s other bear pals: Masha (who died 2 yrs. ago) joined him at N.C. Zoo. The other bears went to zoos in Detroit and Washington state. Remember the poignant story of Barle and her cub Talini at Detroit Zoo? Barle was another survivor of the circus. Barle became a first time mama and had to teach her baby to swim. Barle had to learn to swim herself in order to teach her cub. The triumphant pictures of them swimming will fill your heart with joy.

Willy is grateful, full of life, and one funny polar bear dude. Did I tell you that Willy is famous? He’s on the cover of The Dave Mathews Band album. Ain’t he something? I love Willy.

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Picture credits: Simone R, Christina M, Viktor, Monika, Manuela R, Doris W, SylviaMicky & Hartmuth

Presented by Miss Flocke, fashion consultant in the pink.

Hallooooo! It’s me; Miss Flocke!

Yes, I know I’m pink all over….it’s my favorite color….I am a world-famous fashion consultant…here to present to you my man (o.k., my bear)

Here we are: The Trojka

I got to thinking…… The Hat makes the man….well, in this case, the bear…… Miss Flocke presents: Knuti: A Bear of Many Hats!

Brown Bear Vagabond

When Knuti hits the road, he wears his jutebag hat which allows him to roam the countryside unrecognized! (O.K., the mud helps too…)

Naked Chicken Cloche

While swimming, Knuti goes for a sleek look that only his naked chicken hat can provide

The Birthday Boy Hat

Our boy celebrates birthdays on a monthly basis…of course he has a birthday hat!

Mysterious Knuti Hat

Certain moods require vails…when Knuti is feeling mysterious, he wraps his head in trendy green netting…add a carrot for color contrast…

Log and Pipe Hat

How clever my Knuti is! Here is his one-of-a-kind hats with it’s own cooling system….what a bear!

Knuti’s Gardening Hat

Knuti is a excellent gardener and excellent gardeners have natural green hats, of course!

Tree Hat

O.K., maybe he went a little overboard here….The Tree Makes the Bear?

Drawstring Hat

Who said a hat has to be a hat? Knuti is a trend-setting bear…that’s why I love him so….Pants can be a hat, too!

Knuti’s Midsummerbear Hat

Knuti has a hat for all occasions….here he is crowned in flowers for his midsummer celebration

Knuti’s Sombrero

Who said hats have to be wore on the head?

Knuti’s Papi Hat

This, of course, is Knuti’s favorite hat!

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Hallooo, it’s me, your Knuti….Today I bring to you my newest fashion statement:”My Scarf Has Many Moods” I will show you how you can reveal your mood with just a twist of your scarf!

So, work with me babe…take your scarf…and let’s go….I will show you how versatile a scarf can be!

Why, you can say, “Go away…I want to be alone…”

Or, you can say, “Hey! I feel like dancing!”

Oh, yeah…here I am…Herr Energetic!I am stretching my neck; I’m working out here…Work with me, babe….

Then there are times I simply must disappear…You understand…a boy needs his alone time…

Do you have days when you feelAll tied up in knots?….Knuti, too….

But then I twist that scarf and twirl it around!And I say, no to knots! Yes to life!

And when I want to be mysterious….Why I just where my scarf like this…What do you think?

And now, REALLY mysterious…Or really silly…take your pick!

I prefer really silly…

I’m good at silly….

And this is your Knuti asA modern art paintingI think, Mondrian…or maybePaul Klee….Head of Knuti…

Well, whatever your mood…Let your scarf enhance it…Be creative!

Be a bear with attitude!

And mostly, have fun!

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This is my cousin Gohgo; she lives at the Tennoji Zoo in Osaka, Japan. She heard the old adage: “An apple a day keeps the doctor away.” Well, Gohgo thought that if she eats lots of apples, she’ll remain really healthy! So far it’s working great for her!

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Hallo, lovelies! Here I am–au naturelle–to show you how I remain so healthy and handsome–here are my secret beauty tips! Now this is not only about wearing your birthday suit, Nein, this is about becoming one with nature and utilizing Nature’s natural resources to beautify, soothe and revitalize!

Here I am in knuti’s spa enjoying the very popular tree trunk massage–you can try this at home! This simple treatment exfoliates and brings luster to your fur (or skin)!

Here I am in the algae pool enjoying a leaf masque and full body treatment. Reduces stress and revitalizes!
(ball is extra)

Here I am during my mud and herbal body wrap. This treatment revitalizes the fur (o.k., skin) and lifts your spirit!
No expensive products needed! Just mother nature! (cover your body with your jute bag for deep heat treatment)

Here I am enjoying the polar snow-cap massage and facial. Following this therapy you will have a healthy glow about your face and fur (o.k., skin).

Brought to you by KWM’s fashion expert Knuti-Judi, the eminent photos by Viktor

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Dear readers and followers of fashion! You can forget all about Paris, Milan, New York! The  centrum for the new trends is Bärlin and Herr Knuti is the hottest designer in the whole world. His latest collection ‘Knuti Kouture’ is a smashing hit and all the movie stars, super models and other members of the jet set are travelling to Berlin to see the trendiest outfits on the bearwalk. Knuti’s Weekly’s fashion expert Knuti-Judi is almost breathless after seeing this week’s fashion show!

Here is the ever-popular jutesack scarf-especially handy when one has a sore throat….

Yes, yes…Herr Knuti, Kouture King, says capes are back!

And for the wee ones, a bib–comes with pocket for toys! Ingenious!

Here we have the new jacket for the season….comes with hood for those polar bear days….

Here’s a clever combination of scarf and pillow for those on the go…

And here we have the collection’s innovative new bridal trend…demonstrated by Herr Knuti–the bustle-train!!

Which Herr Knuti has taken the road less traveled and suggests–
wearing your bridle-train-bustle in front!!

One of the latest trends is the painted look! Here’s a painted cape – lightweight and washable!

A full length two-toned coat for Arctic Wear. Fur-paw gloves sold separately.

Herr Knuti knows blondes have more fun but the new fashion trend is luxorious, long, brown hair!

Related posts:

1. See you in Bärlin! 24.8.2009 Photos by Doris Webb, Jessie, Hartmuth, Monika One big...
2. My scarf has many moods! 23.6.2009 by Knuti (with a little help from Knuti-Judi), Photos...
3. Knuti, a bear of many hats 5.8.2009 by Knuti-Judi Picture credits: Simone R, Christina M, Viktor,...

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