Saturday lunch: spaetzle

Today's lunch was a little cooking experience. I started by sauteeing some finely diced ham in olive oil, added some chopped napa cabbage, then added some pre-made spaetzle and cooked until they spaetzle started to brown a bit. Just before serving, I topped with some grated emmenthaler and let that melt. We ate the delight topped with chopped chives.