A Closer Look

We combined our pear spaetzle with sea scallops this morning.  We also found a better means for cooking the spaetzle.  After poaching them they saute beautifully in brown butter which concentrates the pear flavor.  Furthermore, our adapted cooking method (dropping the spaetzle out of a zip loc bag with a hole cut in the corner) allows for larger spaetzle and a more functional means of cooking to order.  Anyway, I wanted to show our evolved spaetzle in a new dish.