Our table is set for Shabbat. People we love will be joining us. What are we eating? Chicken stuffed with dried Iranian limes. I softened the dried limes in hot water for a few minutes before stuffing them into the chicken cavities. The dried limes or limoo punch above their weight flavor wise. We are also eating, what has become for us, the side dish of the season, It's potatoes and carrot sticks roasted with olive oil, black pepper and lots of lemon juice. There is some sort of an alchemy that makes this simple combination taste much more complex and delicious than it ought to. You can certainly fancy this up with with some fresh herbs but there is no need to. Salad will be made after I am done writing. Below is either a lovely set custard or a wet mess. I made an almond milk based custard that I had planned to be vanilla flavored but I made some left turns along the way. I steeped cinnamon and mace in the almond milk and then added some bourbon and rose water ...
sarah in nyc
A blog, mostly about my work making Jewish ritual objects, but with detours into garment making, living in New York City, cooking, and other aspects of domestic life. A note about comments: I love comments from readers, from spammers, not so much. I approve comments before posting them so comments are not cluttered with junk. It may take a few hours before your posts appear. Be patient. If you are a real person with a real comment it will be posted.