One of the nice things about being an adult is that you get to cook the things you feel like eating. When I looked in our fridge to figure out how to flavor this Shabbat’s chicken I spotted half a cabbage. I decided to make stuffed cabbage flavored chicken. I shredded the cabbage and put it in the bottom of the roasting pan. I topped the cabbage with the chicken and added a couple of cans of diced tomatoes and spiced as I do stuffed cabbage with cinnamon, allspice paprika, ginger, brown sugar black pepper and sour salt and raisins. By the time the chicken was done the pan was filled with lots of watery looking juice. I asked my son to cook it down until it was somewhere between the viscosity of maple syrup and honey. My son was happy to comply. He had initially suggested adding something like couscous to absorb the liquid. he’s right, it would have worked, but I wanted the meat liquids to be thick and syrupy, and not at all starchy. My son...
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.