........how are the piggies and hens?? Did you harvest some beans?
The pigs have all moved to the freezer, I think we'll be putting more in, in a couple of weeks. Hens are still growing, we hope to be getting eggs in another 6 weeks. No bean harvest yet. There are a few fields being harvested, they are actually running pretty good, from what I've been hearing.
....Amish comfort food. The rivals are the dumplings, which seem to suggest spaetzle to me, do you agree?.....
Yes, I think it's a regular thing on Amish tables. I've never had spaetzle, but I saw them making it on Food Network and it's pretty much the same. I think they run spaetzle through a grater to get rice size pieces, rivels are torn off for bigger chunks, about the size of a pencil eraser up to the size of your little finger tip.
......What do you know about this soup?.......
All I know is I've been eating it since I was a kid, on both sides of my family. The recipe is stupid simple.
Mix an egg into a half cup of flour and a couple big pinches of salt with a fork, roll it onto the counter dusted with flour and keep kneading and adding flour until it won't take any more (about another half cup). Divide the dough into 3 or four pieces and tear little pices into the boiling soup stock.
Stir occasionally to keep them seperated.
As the steam rises, the dough in your hand will get sticky, roll it in the flour some more and keep tearing and adding pieces. When it's all in the soup, I usually sweep up the extra flour on the counter top and add it to the soup, it's usually not more than a teaspoon or two of dust and crumbs. Boil as long as you like but 5 or 10 minutes is enough.
When my wife learned to make it, she fooled around with rolling it out and cutting it with a pizza cutter. It tasted the same, but there is something wrong with eating uniform rivels in your soup..... she has since come around to the old tried and true. Most of the time, I'm the one that makes this dish, although she sometimes get's the stock ready and calls me to make the rivels.
Give it a shot, it's a pretty hearty dish that's really fast and easy to make. We make and can our own turkey & chicken broth here, but we've used Swanson broth at my in laws, it's almost as good. Most of the flavors come from the onions, carrots, garlic & herbs anyhow.
Let me know if you make it, how it turned out and how you liked it.