Wednesday, April 14, 2010
Tuesday, April 13, 2010
Saturday, April 10, 2010
Friday, April 9, 2010
End of winter term and the kids are on Spring break!
Bronwen discovered a love for dinosaurs. She had a hard time prying her self from this table to go see the other displays.
Tuesday, April 6, 2010
Monday, April 5, 2010
This year Passover and Easter occur in the same week. While we no longer celebrate Easter as our spiritual holy day, we are sensitive to our family and friends and we do enjoy the traditional tastes and fellowship of Easter.
Saturday, April 3, 2010
Makes 8 to 12 matzo balls
1/2 cup matzo meal
2 eggs, lightly beaten
2 tablespoons reserved chicken fat or vegetable oil
1 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons chicken stock or seltzer (which both of our mothers swear by for making the balls extra light)
2 to 3 quarts prepared chicken stock (recipe above)
1 carrot, thinly sliced
A few sprigs of dill
Mix all matzo ball ingredients in a bowl. Cover and place in the refrigerator for 30 minutes.
Bring 1 1/2 quarts of well-salted water to a brisk boil in a medium sized pot.
Reduce the flame. Run your hands under water so they are thoroughly wet. Form matzo balls by dropping spoonfuls of matzo ball batter approximately 1-inch in diameter into the palm of your wet hands and rolling them loosely into balls. Drop them into the simmering salt water one at a time. Cover the pot and cook them for 30 to 40 minutes.
About ten minutes before the matzo balls are ready, bring prepared chicken stock to a simmer with the sliced carrot in it. Ladle some soup and a couple matzo balls into each bowl and top with a couple snips of dill. Eat immediately.
Recipe courtesy of Smitten Kitchen