Spring Has Sprung, Finally

[chomiji]

We have had beautiful weather this weekend, but I haven't taken that much advantage of it. We did walk out for gelato (the Mr.: dark chocolate and hazelnut) and sorbet (me: grapefruit) yesterday afternoon at the neighborhood place (Dolci Gelati), and today we walked to Busboys & Poets for brunch (which has become a near-weekly habit).

I have just finished making 6 quarts of chicken stock. I think this is the best I've made. I used more or less this recipe, which I have bookmarked for later. The main difference between this and what I have made previously is far more carrots (6 instead of 2 or 3) and peppercorns (2 teaspoons); also, leaving the skin on the halved onion, which has an effect on the color. And darn I should have known that (it's one of the common natural fabric dye ingredients, for a golden yellow), and in fact, I remember my late mother doing the same.

The chicken stock is for matzoh ball soup for second seder at my sister's place this coming Saturday. I am the official Matzoh Ball Maker on our side of the family. The first seder will be at our friends Michael and Sharon's. They have asked me to bring a fruit platter, which should be easy, except that I will be working most of Friday. I will try to pick up fresh fruit the night before, I think.

And the Mr. is upstairs doing the taxes, because yes, it's spring. *sigh*

Comments

[blueraccoon]

That recipe is actually really close to how I make soup, although I leave out the onion because I'm not a huge fan of it and no one's ever complained. I don't generally measure, though, I just kind of throw things into the pot until it looks right. I use dill but not parsley, but now I'm considering adding parsley next time.

One thing I have found that is super helpful is to salt in stages. I add salt at first, and then after I've skimmed off the foam I add a bit more, and then about an hour into simmering I add one last bit. I've found this builds flavor better than just adding it all at once and I can be careful this way and avoid over-salting it. (I love salt; my husband not as much, so I tone it down.)

I am the official matzoh ball maker of my friends because I'm the only Jewish person :P I make good matzoh balls, though. My mom's secret, which she passed on to me, was to use the Manischevitz recipe on the matzo meal can, but replace the water with seltzer. This makes the matzoh balls really light and fluffy and oh, so good.

...damnit, now I want matzoh ball soup, and it *is* Pesach on Friday...