Today is a very special day!
Today …. 20 years ago I married my SOUL MATE …. MY BEST FRIEND …. THE LOVE OF MY LIFE …. THE FATHER OF MY BEAUTIFUL CHILDREN …. THE GENTLE PUSH BEHIND MY MANY SUCCESSES ….. SHOULDER TO CRY ON AFTER MY FAILURES …. THE VOICE OF REASON …
…. the one that keeps me grounded, but allows me to keep my head in the clouds ….. to dream …. to soar … to grow …. to pursue my passions …..
…. the one that always believes in me …. my biggest fan & truthful critic …..
…. the one that is on my side even if I am wrong ….. the one that says “SORRY” too many time just to keep peace ….
….. the one that gives up half of his closet for my shoes & purses ….
….. the one that sends me flowers even when he is far away “JUST BECAUSE” to brighten up my day …..
…. THE ONE THAT PROVED OVER & OVER AGAIN THAT HE WILL NEVER LET ME DOWN …. HE WILL NEVER LET ME SUFFER …. HE WILL ALWAYS BE BY MY SIDE NO MATTER HOW BAD THINGS GET …..
…. the one that I am proud to call my HUSBAND!
Unfortunately, we won’t be able to celebrate our ANNIVERSARY together because he is miles & miles away working hard (there will be a raincheck) ….
…., but I will be going out & celebrating in style with my best friend who has direct orders to provide everything my little heart desires
…. yes, that’s my man making sure our ANNIVERSARY will be special for ME!
Last night I made one of my hubby’s favorite dishes …. SAUERKRAUT & BACON SPAETZLE …..
Before hubby dated me he never had SPAETZLE ….. I remember first time I made him SAUERKRAUT & BACON SPAETZLE he was in heaven & hooked.
Born & raised in Slovakia I grew up on Spaetzle or as we call them in Slovakia Halušky.
After I moved to Austria I was introduced to Austrian Spätzle . They were the same as grandma’s Halušky just little bit smaller.
I make both kind of SPAETZLE for my family.
When I make spaetzli as main dish I prefer to make larger spaetzli – halušky .
When I need a side dish for goulash or other dish with sauces I make Austrian spaeztli.
So as I said last night I made SAUERKRAUT & BACON SPAETZLE to celebrate the eve of our anniversary.
SAUERKRAUT & BACON SPAETZLE is very easy ….. filling & cheap dish to make. You can leave out the bacon for vegetarian dish or use smoked sausage for a little different taste.
There is special instrument called Spaetzle Hex you can use to make spaetzle, but I use the old-fashioned cutting board & knife method my grandma used to.
…. why mess with perfection, right? ….
This recipe served 6-8.
Ingredients for Spaetzle:
- 3 cups Flour
- 2 tsp Salt
- 3 Eggs
- 1 cup Milk
STEP 1: In a bowl combine all the ingredients well. You should have fairly thick, but moist dough.If the dough is too thick just add touch of milk. Some people add pinch of nutmeg , but I prefer my spaetzle without it.
STEP 2: In a large pot boil water.
STEP 3: Put about 1/4 of the dough onto small cutting board with handle and with butter knife keep cutting off little tiny chunks and keep dropping them right into the pot. Keep the cutting board right on the edge of the pot while doing it. When you’re the spaetzle should be floating atop. Pick them out with large slotted spoon, drain and place in a dish with little bit of melted butter so they don’t stick.
STEP 4: Repeat the process till all dough is gone.
Ingredients for Sauerkraut:
- 1L Wine Sauerkraut (drained, but not washed)
- 1 Onion (chopped)
- 8 strips of Bacon (chopped)
- 1 tsp Caraway Seeds (optional)
- White Pepper
STEP 1: In a large skillet fry the bacon till half done. Add onions and saute for about 2-3 minutes or till bacon is crunchy and onions are golden brown.
STEP 2: Add drained sauerkraut, caraway seeds, salt and pepper. Saute till sauerkraut is nice and soft, but not mushy.
STEP 3: Add cooked spaetzle into the skillet, stir well and serve.
You can prepare SAUERKRAUT before you make your SPAETZLE and just add them into the skillet as they come out of the pot.
Don’t forget …. Keep Smiling …. Keep Cooking!
This recipe is linked to:
Bibi's Culinary Journey