Spaetzle

Tried the goulash. Kids don't like goulash. I think it's the complex flavors. Little kids don't really care for a lot of flavors. That's why they like Kraft Macaroni over really good homemade Macaroni and Cheese made with three different cheeses and nutmeg and eggs and evaporated milk. Baby did like the spaetzle plain and dry. Tae just liked the carrots. Jax didn't much care for any of it; although he did eat some spaetzle. I may try to modify goulash so it is simple so the boys might like it.

The spaetzle- I love making spaetzle. I whisked together 4 extra large eggs and 1 1/2 cups milk. Then I added 4 cups of flour and 2 tsp of salt and mixed it all together with a wooden spoon. I spread several scoops of the thick "batter" on a cutting board. Then I used this to scrape small sections of batter into boiling water (you'll dip the edge of the scraper in the boiling water, and the noodle will fall right off). After all the spaetzle floated to the top, I used a mesh scoop to fish out all the spaetzle and put it in ice water. There was enough batter to make five batches. My guess is that just as crepes are best really, really thin, spaetzle pros probably pride themselves on really thin spaetzle. That Graham Kerr Bash n Chop made it easy.

So thumbs up on the spaetzle- thumbs down on the goulash.

The picture above is my rendition of goulash next to a glass of "the Little Penguin" shiraz which is a pretty darn good cheap Australian red wine. I liked it better than the Llano Estacado cabernet we got. I think the next time I try making goulash I won't use balsamic vinegar and I'll tone down the spices. BTW "the Little Penguin" wines would make good Christmas gifts. The cork has little penguin "footprints" on it. Too cute!