Monday (A+)
*Assorted Pork Sausages
Kielbasa and brats cooking in our cast iron pan*Fresh Cheese Spaetzle
*Warm Potato Salad with Pancetta & Brown Butter Dressing
Literally the best potato salad I have ever tasted!VABeau selected all of the recipes from Food and Wine Magazine for our amazing Oktoberfest meal. It was the perfect dinner on one of the first truly cool Fall evenings we have had this year. Everything was so good, in fact, that I cannot wait to make this meal for friends and family. While all of the recipes required a decent amount of time, both side dishes can be made ahead of time making your life pre-dinner much easier. I still cannot believe that we made homemade spaetzle, lucky for us the recipe was pretty full proof. Check out the Spaetzle recipe below! Tuesday
*Oktoberfest Leftovers
I could not get enough of this perfect Fall meal! Wednesday (A-)
*Cafe Assorti Take Out
After our run Wednesday night, we decided to make dinner at easy as possible. Nothing is easier than take-out and VABeau had been wanting to try the new Eastern European Bakery/Restaurant that opened in our neighborhood. I was not very familiar with most of the items on the menu but somehow we made great choices for our dinner. We split the Beef Cotelette and Chicken Crepes. The crepes were amazing and I cannot wait to try their other varieties. Cafe Assorti provides a great meal full of comfort foods so I am sure we will be visiting this restaurant a lot during the Winter months.
Thursday (A)
*Fireworks Pizza
We were very bad last week and ate out 2 nights in a row! We went next door to our new favorite bar/restaurant for a pumpkin ale and appetizer with full intention of returning home to cook dinner. However, after the first 2 pizzas were carried past our table, we could not resist. Their pizza is always delicious and their beer selection cannot be beat. This time, however, we tried one of their delicious Fall appetizers, Tempura Battered Acorn Squash. It was delicious and went perfectly with our Fall brew! I hope they make it a menu staple.
Friday (B+)
*Spaghetti and Turkey Meatballs
*Caesar Salad
*Baguette
Friday was the start of my 3 night work weekend. VABeau whipped up a delicious salad in addition to spaghetti tossed with Trader Joe's Turkey Meatballs, mushrooms, and a tomato basil sauce. It was the perfect meal to get me ready for a night full of "snow baby" deliveries.
Saturday
*Leftover Spaghetti and Meatballs
*Caesar Salad
Sunday
*Egg, Pancetta, and Cheese Sandwich for VABelle
*El Tio Grill with our Small Group from church for VABeau
Our church has small groups composed of several couples in similar life stages that meet for dinner and other events once a month. We recently joined a small group composed of young married couples and have really enjoyed the experience so far and the other couples are awesome. Unfortunately, I had to miss our monthly dinner for work but VABeau still joined the rest of our group for Mexican. He was even selected to give the opening prayer at dinner making me wish I could have been there even more. I could not be more proud of my husband!
Fresh Cheese Spaetzle
- 2 eggs, lightly beaten
- 1/4 cup plus 1 tablespoon milk
- 1/4 cup small-curd cottage cheese
- Kosher salt and freshly ground pepper
- 1 cup all-purpose flour
- 2 tablespoons unsalted butter
- 1/2 cup quark
- 1 1/2 tablespoons snipped chives
Bring a large pot of salted water to a boil. In a medium bowl, beat the eggs with the milk, cottage cheese, 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Stir in the flour until a smooth, thick, sticky batter forms.
Spoon the batter into a colander with 1/4-inch holes. Set or hold the colander 1 inch above the boiling water and scrape the batter through the holes, using a rubber spatula. Stir the spaetzle once or twice to separate them.

As soon as they rise to the surface, use a slotted spoon to transfer the spaetzle to a clean colander and drain well.

Melt the butter in a large nonstick skillet. Add the boiled spaetzle and cook them over moderately high heat, stirring and shaking the skillet occasionally, until the spaetzle are browned and crisp in spots, about 5 minutes. Add the quark and snipped chives, reduce the heat to moderately low and cook, stirring, until the sauce is creamy, 1 to 2 minutes. Season the spaetzle with salt and pepper and serve right away.

An Oktoberfest meal is not complete without an Oktoberfest brew. Hacker-Pschorr was perfect and may be my new favorite Fall beer!