WOODWORK WED: SAWDUST & GRAIN MILITARY PEN CHALLENGE 2016

My Entry into the Non Lathe Pen Turning Category

HEY YA'LL....PLEASE CHECK OUT MY VIDEO FOR THE MILITARY PEN CHALLENGE!!!!

*****SAWDUST AND GRAIN MILITARY PEN*****

Woodworking and Baking Together? Is this Crazy Talk?

WOODWORK WED. HISTORIC BARNWOOD N.Y. MINUTE~BY MOM

This is a Project Video that I did with Shane's Hobby Shop. I LOVED this project so much and to date is my favorite!!!

Sticker Update

Great Job on this Collaboration with Me!! Here is Shane from Shane's Hobby Shop!!!!!

FOODIE FRIDAY: Spaetzle Noodle DIY W/ Mom & 3 Homemade Meals

Hey ALL...try making some easy noodles for any night of the week!!! Foodie Friday is a NEW Addition to my Channel "Know What Mom Knows" on YouTube I hope you enjoy it :-)

Thanks for Watching :-)

If  YOU, or anyone makes it, I would LOVE to know how it turned out for you, and a Picture of your end results would be fantastic so that I could post it on my Facebook Page or USE inside a Future Video. Feel free to send any picture or pictures (even video) to me at KnowWhatMomKnows@Gmail.Com

OR

Post directly to my Facebook Page: KNOW WHAT MOM KNOWS

SPAETZLE NOODLES

3 Large Eggs

1/2 teaspoon Kosher or Sea Salt ~ (in a pinch you can use regular table salt)

1/2 Cup Water 

1 3/4 All~Purpose Flour

Boiling Salted Water

And depending on WHAT you do with your spaetzle, if you simply want to use it as a side dish or even in a main dish, you will need about 2 Tablespoon Butter OR Olive oil.

Parsley is an optional item, but I love Parsley in with this spaetzle. Fresh OR Dried

For Variety u can use Milk or even Sour Cream for the Liquid :-) 

In a bowl, beat together until very well blended the eggs, salt, water and flour. Feel free to alternate ingredients for ease of blending! Bring a Large Kettle or Stock Pot of salt water (or broth or soup) to a Boil. For a Large Pot of Water, use about 1 Tablespoon of Salt. Place a Colander Strainer with Large Holes over the Boiling Water so that the bottom of the colander is about 2 to 3 inches above the water level. You do NOT want the colander to be sitting on top of the water. Keep in mind as water boils, it can rise up some. Or, you can use a Spaetzle Maker from a Specialty Shop. Ladle about 1/4 to 1/2 cup of the batter into the colander Strainer and then force the batter thru the holes by pressing with a large spoon or rubber spatula. You want the batter to fall into the water as little droplets of dough. When Spaetzle floats to the surface, it is almost done cooking. Give it a quick stir, wait about 10 SECONDS. Do NOT dump out your boiling liquid, instead, use a small strainer or slotted spoon, and take out the noodles, and then RE FILL the colander with more batter and continue this process until ALL the batter has been used up and cooked.

You CAN make this ahead, Cool, cover and refrigerate for as long as 3 Days or Freeze for as long as 2 Months. This Recipe serves 4 to 6 people as SIDE Dishes, Or as used within a Main Dish it will serve 2 to 4 People.

***Note***

Shane and I LOVE Spaetzle so much, that when him and I make it, we OFTEN Will eat one whole batch of this no matter WHAT Application we use it in, side dish or main :-)

TIP:

For Variety u can use Milk or even Sour Cream for the Liquid :-) 

Many ppl make it this way, I do too, but did simple for this particular video so that everyone would for sure have the ingredients to try making it . What ever you choose for the liquid, just make sure that your mixture is neither too thick, or too thin....it has to be able to sit inside the strainer for a few seconds without all pouring out of it, and then it also has to be thin enough to squeeze thro the holes of the strainer. For EXTRA fancy, they DO sell in Specialty shops...an actual Spaetzle Machine, but they cost a lot and do the same thing a .99 cent strainer will do from the dollar store :-) ))

TIP:

You CAN make Spaetzle ahead, place it in almost a single layer on top of some wax paper on a sheet pan, and freeze it. Then place the noodles into a freezer bag to pull out whenever you are ready for it. No need to thaw!