Chocolate-It's What's for Dinner

When you look at the ingredient list you might think that this is going to be a very heavy dish, but it is actually very light. I can't figure out why.  I mean it's got cheese, bacon, and ricotta. Nothing sounds light there at all! This is ideal for brunch or even a nice Sunday night meal. However, since you refrigerate it overnight you can even do it for a weeknight. I must confess the first time I made this, I cheated and didn't refrigerate it overnight and it still came out great. I only chilled it for about maybe 6 hours? Puffy Spinach Egg Bake (Adapted from Cooking Club) 4 c cubed whole grain bread 6 slices bacon, chopped 1/2 c chopped shallots 10 oz frozen chopped spinach, thawed and squeezed dry 6 eggs 2 c ricotta cheese (homemade) salt/pepper 1/3 t nutmeg 2 c milk 1/2 c shredded Fontina cheese Coat a 13x9 pan with cooking spray. Arrange cubed bread in the bottom of the dish. Saute bacon until browned. Add shallots and cook for 2 minutes until...

Christmas brought a bounty of things: family, friends, significant others, food, drink, food gifts, and food gadgetry. I received a Spaetzle Maker from the eldest's significant other (Gee what country is he from?). Of course, I could not pronounce it correctly - you know that NY accent is very difficult to change! I was very anxious to give it a try (the spaetzle thing not changing the accent thing - that will never happen-it's too ingrained). There was a bounty (is this the word of the day or something? - scream real loud*) of recipes out there. I tried this one because it said they were light and that was what I was in the mood for. Spaetzle (Adapted from Smitten Kitchen ) 7 eggs 1/4 c milk 2 c flour Beat the eggs and then add milk. Whisk in the flour. Let sit for at least an hour in the refrigerator.  It will look very liquidy. Remove from refrigerator. Boil water and add salt. Place a colander or Spaetzle maker over water.  Pardon the elbow in the way there ...