The Hindenburg

[Eva Elisabeth]

Wiener (Vienna) Schnitzel is actually Austrian...Well, I agree on Strudel and anything bakery (and chocolate).

Spätzle are easy and quick to DIY - stir (with a muddler) or knead
4 eggs,
0.66 lbs of flour,
some salt and
~ 125ml (small teacup) of water (amount depending on egg size, also more for whole grain flour, which I'd prefer - whole grain spelt flour)
until the dough is smooth and blisters. Let it rest in a warm place for 20 min., then roll it out (just with a spoon, not as meticulously as for cookies!) on a chopping board and chop stripes of the dough into boiling water. The Spätzle are ready when they swim atop (takes two minutes...).