Wednesday, July 16, 2014

#ISTE2014 A Special Post for a Few **Spaeztle** Friends

While at #ISTE2014, I attended the TechSmith party at De Biergarten in Atlanta, GA. It was thoroughly enjoyable chatting with Twitter & FlipCon folks face to face over some GOOD German food. There was Foosball and even pictures with our heads atop German attired folks (Here are some pictures from Kristin D.) We chatted about FlipCon vs ISTE, general ed tech issues, the value of open-source internet, and at one point with Brian Bennett, a very important topic: how to make homemade Spaetzle (Brian Bennett & Aaron Sams make sure you read the post script).

ISTE, while a mind-blowing event in itself, can be overwhelming, and I found the small TechSmith gathering a hospitable, intimate affair.  It was so nice to enjoy the company of like-minded folks over food and drinks without having to shout over the gaggle of the throng and the cacophony of a DJ. It was so interesting to see how small pockets were sewn into the fabric of ISTE-- the Blogger's cafe and Welcome lounge being two such spaces where people collected in the conference center in addition to other small events like drinks with Class Dojo, dinner with Edmodo, and TechSmith's reception. And while I value the ways companies show their appreciation for their users, I greatly appreciate the smaller communal events more so than a big blow-out bash because in the end it isn't the product or technology that matters-- it is the COMMUNITY of PEOPLE that make an event worth attending or a product worth using.

P.S. Speaking of Spaetzle....

Back at home this week I had a hankering for Spaetzle, and as promised for Brian and Aaron, here is my homemade Spaetzle recipe and a video of the process (Sorry for the flipped camera half way through. I forgot which way I was holding my phone, but hey, you get the idea-- and rather apropos since that is how we all met!)

  • 1 1/2 cups flour
  • 1/2 tsp salt
  • 1/8 tsp baking powder
  • 1/8 tsp nutmeg (add more as suited to taste)
  • 2 eggs
  • 1/2 cup milk

  1. Combine flour, salt, baking powder, and nutmeg in a large mixing bowl.
  2. Stir in eggs and milk.
  3. Use a Spaetzle maker or colander (too difficult with slotted spoon) to drop the batter--about 1-2 large spoonfuls at a time-- into a pot of boiling water.
  4. The batter will rise to the top and after about 1 minute or so (but not longer than 2), scoop out the Spaetzle into a bowl with a bit of butter. 
  5. Cover the bowl with a cloth and continue to drop the batter into the pot. Repeat steps 3 & 4 until all batter is gone.
  6. Serve.  
I usually make my great-grandma's meatballs and sauce to have over the Spaetzle in the winter. It is a red sauce, but not the same marinara sauce that you would have with spaghetti. Very hearty & comforting on a cold day. Come for a visit and I'll make it for you in person!

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