Another “look what I made” format food post, chicken paprikash made with what was once this recipe, but has habituated and drifted over time. Served over rice ( I’ve never been terribly found of Spätzle, and rice is more my habit than noodles) and sugar snap peas, which make an amazing if slightly improbable combination. Also a glass of Moroccan-esque iced tea: it is brewed at unusually high temperature from gunpowder tea and fresh mint leaves, and it is sweetened beyond all reason, but I feel wrong calling it Moroccan tea because it isn’t pulled and is served cold. I love having time to cook, even when I know it is just a lull in the standard semester storm.
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