Tuesday, 2/7/17

I am feeling fairly cocky after another succesful dinner. Spaetzle (from the NYT; I was intrigued by their disc shape and thought they were pretty good but I would just use my spaetzle maker next time. I mean, if you actually own a spaetzle maker you should use it) that I made in the morning and then sauteed with leftover garlic butter, plus chicken breasts baked with maple/mustard sauce adapted from here  (I added soy and sriracha, and simmered the marinade  with a little butter to make a sauce). I also roasted some carrots with cumin seed and tossed them with lemon juice and avocado, from a recipe at SK that I just reproduced from memory. Everyone was happy and Carter even ate a couple of carrots.