It was Every Other Friday, on Saturday, and Kevin made lobster spaetzle. He got a 2 1/2 pound lobster, cooked it and removed the meat. He made a stock with the shells, and then a sauce with the stock — and butter, and cream. That, with the cut-up meat, went over his home-made spaetzle.
On the side was asparagus, from our friends Elsa and Andre, pan-grilled with thyme.
We drank a Treana viognier blend, from California’s central coast.
Sucks to be us, eh?