sarah in nyc

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Tank top tutorial part 2

on March 17, 2010

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A Passover loss

My parents bought this tablecloth during their 1955 visit to Israel. It is made out of linen from the first post 1948 flax harvest. The linen is heavy and almost crude. The embroidery is very fine. We used this cloth every Passover until the center wore thin. You can see the cloth on the table in the background of this photo of my parents and nephew My Aunt Sheva bought my mother a replacement cloth. The replacement cloth is made out of a cotton poly blend. The embroidery is crude and the colors not nearly as nice. The old cloth hung in our basement. We used the new cloth and remembered the much nicer original cloth. I loved that my aunt wanted to replace the cloth, I just hated the replacement because it was so much less than while evoking the beauty of the original. After my father died my mother sat me down and with great ceremony gave me all of her best tablecloths. She also gave me the worn Passover cloth and suggested that I could mend it. I did. Year after year I would mend t

It's off the the Passover races...

The house got switched over yesterday. Please ignore the passive voice. It was not a passive activity. Three of us worked really hard. As soon as the house was switched over to Passover mode and the stove top was kashered and duly foil covered, I got the soup going. This is a 24 quart pot. It now contains 20 lbs. of chicken bones, a large celery root, lots of parsnips, a turnip a large bunch of dill and one of parsley and some spices, leek tops and lots of giant carrots. Tomorrow morning I will start straining the soup. Two dozen eggs are being brined in the fridge in anticipation of their moment of glory on our Seder plates. Using older eggs means that peeling the eggs is a much easier task. This is two of the eight chickens that are now individually bagged and in our freezer. Since you asked they are spiced with smoked paprika, allspice, ginger and black pepper. I squeezed fresh lemon over the chickens when they were mostly cooked. I ate a wing that fell off for part of my dinner

On the road...to Passover

The contents of this pot, after twop days of simmering and several hours of straining and squeezing all of the goodness out of a whole bunch of large root vegetables and 20lbs of chicken bones is now 5 1/2 gallons of beautiful soup. Seven quarts or perhaps nine are now residing in our building's freezer in the basement. My husband moved the soup to the basement so I am not 100% sure how many are now out of my kitchen. Tow of our guests are vegetarian. I needed to make a main dish for them. Perhpas it was memories of old vegetarian recipes from the 1940s that came bubbling up out of the musty corners of my brain but I thought that a nut loaf would be the perfect main dish. I looked at a whole bunch of recipes. many weren't suitable for Passover because they were made with lentils or rice or other beans. Many of the recipes used lots of cheese. That probably was yummy but I couldn't serve that at a meat meal. Several of the recipes called for lots of mushrooms, onions a

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sarah in nyc

Tank top tutorial part 2

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