NYT Creamy Tortellini Soup from the freezer, warm baguette, butter. There was a dirty Gibson rocks.
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Dinner started off with dolmades and apple cider while watching the pre-game show.
Time for kickoff. I had a little Lady Laurier Athabaska cheese, Première Moisson pate de foie, a small caesar salad,kalamata olives and a couple of Ryvita.
Time for dessert! Carrot cake and oolong tea.
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Veal-Cabbage Gulasch with Sage and “Spatzenknoedel” (Flour Dumplings) from an essen & trinken recipe - the veal gulasch is a mix of cubed veal breast, green cabbage, bacon, shallots, garlic, sage, flour, marsala wine, caraway seeds and bay leaves cooked in veal stock. Finished with some lemon zest and juice and a little bit of honey. The spatzenknoedel are dumplings made in franconia by mixing flour, eggs and milk and cooking some balls of the dough in water until they float. The gulasch is topped with some crispy fried sage leaves and a drizzle of the sage butter.
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Thanks for sharing this; I’m going to try it!
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Love it.
Seeing your red sauce pics put me in the mood for braciole.
that looks good.
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That looks excellent. The dumplings are new to me.
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Our last dinner(and lunch )in Naples FL was Publix fried chicken and some sides, coleslaw and potato salad. Real good chicken, but the smallest size was an 8 piece pack and the two of us just couldn’t eat it all, my sister will try to pawn it off on one of her lovely neighbours 
.
Some random parting photos of the beach and various birbs that I spotted. Twas a good trip, a good time was had by all we got a lot of stuff done around the condo.
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Nice capture of an osprey…they are usually more shy than that
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We see so many when we visit our buddy on the Space Coast. I love the flora and fauna down there.
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This one was just hanging out in the sun, moisturized and unbothered . Very cool looking bird.
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So nice to have a cozy, quiet evening with my PIC and the boys, and wake up well-rested to tackle a new week 
Not much on the agenda today, so I spent a LOT of time watching the hellions wrassle each other around the living room, and chasing one of them out of the kitchen sink more times than I cared for. Jonesy flew off the stove when he apparently got on the still hot burner I’d blanched the broc on 
, so hopefully/maybe that taught him a lesson (probably not, tho) #oneorangebraincell
The broc was for a stir-fry with that fantastic Lao sausage @Bigley9 got for us, a handful of shrimpies, mung bean sproutz & baby bok choy, ample amounts of bird peppers, ginger & garlic, since Ssspicy Sssunday didn’t happen yesterday 
As usual the heat from the 6 chopped bird peppers wasn’t enough for us, so we added more heat with that dreamy Viet kumquat hot sauce. I love the word kumquat. It’s almost as much fun to say as pappardelle 
The only issue was that we didn’t have any old rice in the house to make proper fried rice. I even stopped by a Chinese place near us asking if they had any day-old rice. The owner laughed and retorted in the negative. I was tempted to ask how THEY are making today’s fried rice with, but didn’t 
He suggested I cook the rice today and have the fried rice tomorrow. Non-starter, as I had my mind set. My boo made a buncha rice when he got home around 4pm, and we put it in the fridge.
So — obviously the texture wasn’t ideal, and I sorta combined two WoL recipes (the veg fried rice plus the brown sauce for shrimp and broc), but it was easy & tasty.
Looking forward to another cozy night with the fam, given several evening obligations coming up.
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Bahahaha. I’d also made smacked cukes I completely forgot about, as I had stashed them away in the fridge 
Well, damn. Guess we’re having those mañana.
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I made fresh linguine with a butternut squash, sage and cream cheese sauce tonight.
Also, Icelandic cod baked with the last fresh tomatoes from my garden, some olive oil and Pernod.
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Have you ever made Schupfnudeln, @honkman?
Steak night! Top sirloin served with convection oven fries, and a salad with tomatoes and homemade ranch dressing.
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Years ago, but every time you make gnocchi, you also make more or less Schupfnudeln as the process and dough is quite similar (and we have made more often gnocchi)
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