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.
10 comments:
you mean you don't deliver? Looks good--chasg sameach.
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.
Thanks. I will try-recovering still from major surgery so if nothing else this one will be memorable!
Sorry to hear about the surgery; glad to hear you're on the mend.
All the best to you & yours this Passover, Scaramouche.
Thanks, Josephine.
Beautiful table! Chag Pesach Sameach. Ba shana aba' a bYerushalyim
You're making me religiously hungry Scaramouche.
Thanks, Ms. D.
You'd be even hungrier if you could smell it, Jim.
Post a Comment