Last night, we made Currywurst with Spaetzle & Karoten for a fun Sunday supper. I had never even seen Currywurst before so it was very hard for me to micro-manage a dish that I had never cooked. I had made Spaetzle once before. The Spaetzle bring back wonderful childhood memories of my German grandmother Hildegard making them over a steamy boiling pot in her kitchen. I find it interesting that something as simple as flour, eggs, and milk can transform into a wonderful heartwarming pillow, becoming the star of a meal. Handmade German sausages were sauteed in butter until bronzed and then cut into bite-sized chunks. A curried mixture of tomato sauce, balsamic vinegar, and spices were then added to the pan mixing with the meat and sharing each others flavors while reducing. Since I do not have a Spaetzle maker, I have previously run the thick batter thru a colander to create the pasta. Being impatient, I used a whisk this time to ribbon it into the salted boiling water. After they set up and drained, I sauteed them simply in butter with a little garlic powder, cracked black pepper, and fresh parsley. Buttery, dilled carrots rounded out the dish and operation German Comfort Food was completed.