Herb-speckled spaetzle (posted 1/16 for 1/4)
Happy New Year to all! And Happy Birthday, Mom!
What about New Year's resolutions? Some of mine are: to start re-organizing and cleaning out closets and drawers on a regular basis. I actually did a pretty good job with the home desk, and before New Year's too. Also, to put away the clean stacks of laundry in the bedroom and not wear directly from them instead of reaching into the drawer for them(something my son does everyday!). Another, to try to keep cooking with the Dorie club while taking my masters courses but I am allowing some breathing room here; aim for 2 a month, my choice, and respond to 3 blog posts for each week, regardless if I cook or not, and the 3 response blog posts must be different each week. So in a way, I will be the part-time, 'now you see me, now you don't blogger', and will be sprinkling words of admiration and praise for the other Doristas sporadically as well. I am trying to refine 'balance strategies' for work, life, family, friends, and interests, and give each quality if not quantity.
When I read about the spaetzle, I recalled a conversation with my neighbor friend who's Oma made this for her and her sister many times when she was growing up. Her version included strong swiss and limburger cheese (I know, limburger?) but she loved it. So I thought I would rope her in to cook this dish with me, she being a spaetzle expert and all.
My husband is putting away some dishes we use for Chinese food in one of my corner cabinets. Seems there is a lot of extras sauces and stuff in the cupboard. Guess I will tackle that 'clean-out' next as he casually said, 'do all of these dishes go into this cupboard?' lol