Coconut Milk Spaetzle

Today is gray.  We got a bit of snow last night, just enough to melt into mud during the day.  In lieu of letting the day get the better of us, we put together an interesting new spaetzle.  We used coconut milk as the base, with a few egg yolks and some salt.  A simple preparation, which I can now expand upon to really get an intense coconut flavor.  Later today, I will toast coconut and then infuse it in coconut milk.  With a super coconut milk as a base, I will remake the spaetzle in order to highlight the coconut flavor.  As we were working the finer points of the spaetzle out, we began work on a dish which features the spaetzle.  The dish is our five hour ribs glazed in smoked Dr. Pepper.  We will serve it with a persimmon puree, sliced jalapeno and toasted sage leaves.  The key from today's initial spaetzle recipe is that I learned and began to think about means in which to truly over intensify the flavor of ingredients.  Sure, an idea is good, but one which really catches your attention is amazing.