Monday, March 29, 2010

Happy Passover 2010

I'm up to my elbows in matzoh ball mix and brisket fixings and wanted to wish y'all a 'chag sameach' while I had the chance. Blogging will be light/sporadic for the next couple of days while I'm busy cooking up a storm. It would be great if you could drop by for a taste because damn, I'm good.

Cooking update: Just tasted the chicken soup. It's 2 die 4. And the matzoh balls--they'd float away if I didn't put foil wrapping on top. Brisket's still cooking. My secret: cook it at a low temp for a long time. Of course, the red wine, onion, garlic and fresh rosemary help, too. Alas, I can't thicken the juices with flour to make a delectable gravy, as I would during the rest of the year.
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10 comments:

  1. Marky MarkMarch 29, 2010 at 10:57 AM

    you mean you don't deliver? Looks good--chasg sameach.

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  2. scaramoucheMarch 29, 2010 at 10:59 AM

    Thanks, MM. No, I don't deliver--except at home and whatever I can cart over to the relatives. Happy holiday to you and yours, too.

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  3. Marky MarkMarch 29, 2010 at 11:45 AM

    Thanks. I will try-recovering still from major surgery so if nothing else this one will be memorable!

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  4. scaramoucheMarch 29, 2010 at 12:14 PM

    Sorry to hear about the surgery; glad to hear you're on the mend.

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  5. JosephineMarch 29, 2010 at 12:17 PM

    All the best to you & yours this Passover, Scaramouche.

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  6. scaramoucheMarch 29, 2010 at 12:19 PM

    Thanks, Josephine.

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  7. Ms. Doubt49March 29, 2010 at 1:36 PM

    Beautiful table! Chag Pesach Sameach. Ba shana aba' a bYerushalyim

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  8. Jim RMarch 29, 2010 at 2:02 PM

    You're making me religiously hungry Scaramouche.

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  9. scaramoucheMarch 29, 2010 at 2:22 PM

    Thanks, Ms. D.

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  10. scaramoucheMarch 29, 2010 at 3:35 PM

    You'd be even hungrier if you could smell it, Jim.

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