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.