Well I really have no reason to cook since the husband enjoys it so much and I find it such a chore. That said, I did help out this week by making the spaetzle! We had bought a spaetzle maker (basically a slotted metal plate like a cheese grater with an open-bottomed container that slides across the plate) but hadn’t tried it out yet, and this week seemed like a great opportunity to use it and fill in some space on the plate! We followed the recipe on the spaetzle maker package which gave us a really thin batter, but I’ve tried it once now and know what sort of consistency to shoot for. Also on the plate is a pork rib roast, cooked on the rotisserie on the grill, covered in maple sugar, salt, and crushed pepper and brushed with homebrew amber ale, vinegar, salt, and pepper while on the rotisserie. Then we have bacon wrapped asparagus, a bowl of cucumbers with salt and pepper and vinegar, and a nice glass of Blaufrankich from Chaddsford Winery. Everything came out AMAZING and made for a really nice dinner.
Ingredients:
Pork Rib Roast – M&M Creek Valley Farm
Asparagus – Clover Hill Farm
Spaetzle – Whole Wheat Pastry Flour from the Mill at Anselma and butter from Handmade by Abby
Bacon – Countrytime Farm
Cucumber – Clover Hill Farm
Maple Sugar – Miller’s Maple
Wine – Chaddsford Winery
Non Local – homemade vinegar, salt, pepper, homebrew amber beer