This was not such a heavy cooking week. The challah was baked last week and a guest is bringing the vegetable matter. I decided to make the meatballs extra fancy by making them with caramelized onions. Who would have thought that something so simple could have such a hauntingly complex flavor. Like lots of the foods that I make, the secret ingredient is time. Here are the meatballs in their completed state. I will probably make some sort of a sauce to put over the meatballs when they heat up in the oven. It will probably be some sort of a sweet, savory vinegary smoky variety, that is some form of home made barbeque sauce. I also made potatoes with lemon and baby spinach. I am pretending that this is a Greek recipe. For all I know it might be, but I made it based on what was in the fridge. I am currently cooking up the mix for what will be tonight’s ice cream, apples, ginger and mixed berries sweetened with maple. As I have mentioned previou...
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.