For the fondue (serves two):

>1 1/2 cups dry white wine (6)

Oswald leans toward Napa Valley Chablis.

>11 oz. grated cheese (7),

equal parts Appenzeller, Gruyere and Freiburger

>A pinch of white pepper (8)

>A pinch of freshly grated nutmeg (9)

>Cornstarch (10)

>A splash of kirsch schnapps (11)

Oswald prefers Black Forest brand.

For dipping:

>4 cups 1″ x 1″ cubed french baguette

>4 tablespoons garlic butter

(see recipe below)

>4 small new potatoes,

skins intact

>Baby carrots

with green tops intact

>1 head cauliflower,

cut into florets

>1-2 handfuls snow peas

>1 bunch asparagus

>Chopped rosemary, thyme, basil or parsley,

to taste

Garlic Butter

Whip 4 tablespoons softened butter until white and creamy. Add 1/2 teaspoon minced garlic, 2 teaspoons chopped chives and a pinch of Hungarian paprika.