sarah in nyc

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on September 24, 2023

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a meaningful Yom Kippur.

Yom Kippur

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And Now the Flood

So what were you doing Monday at 3AM? I assume that you were probably sleeping. We were sleeping at 2:59 AM. But at three the phone rang. It was our lovely night shift doorman letting us know that there was a leak into the apartment below us, and perhaps there was something that we needed to turn off. We went into the room next to our kitchen, in NYC real estate parlance it is the maid's room where back in the day when every middle class family had a maid living in that room. A maids room is where one of your kids might live or it might be used as a home office. We use ours as our basement. We have old college text books and textiles that have been given to me from friends, plastic bins with Costco stuff, a box of rags, a big stack of ironed tablecloths, laundry waiting to be folded and the stuff the kids left in the apartment when they moved out in short our maid's room is a small room sized junk drawer. Anyway after a few minutes of groggily looking around we realized two

Connecting with the past

A few months ago I had a craving for my father’s chicken fricassee. If my father were still alive I would have called him up and he would have talked me through the process of making it. My father is no longer alive so I turned to my cookbooks and the recipes I found for chicken fricassee were nothing at all like the stew of chicken necks, gizzards and wings in a watery sweet and sour tomato sauce that I enjoyed as a kid. I assumed that the dish was an invention of my father’s. I then attempted to replicate the dish from my memory of it and failed. A couple of weeks ago I saw an article on the internet, and I can’t remember where, that talked about Jewish fricassee and it sounded an awful lot like the dish I was hankering after. This afternoon I went to the butcher and picked up all of the chicken elements of the dish, a couple of packages each of wings, necks and gizzards. My father never cooked directly from a cook book. He used to read a batch of recipes and the

Madeline's tallit and a whole lot of other stuff

Although there are times that my readers may feel like my brain is as scattered as a bird's, I do try to write somewhat coherently. Times like this when I haven't been posting as often as I would like (Passover and the flood just took up too much room) topics start stacking up like the chocolates on Lucy's conveyor belt. I will try to do my best to not get too overwhelmed and produce the blog equivalent of Lucy madly stuffing those chocolates into her mouth. I actually began fitting in snippets of time to work on Madeline's tallit. I drafted the letters on paper and then traced them onto sheer cotton batiste. I marked out 2 1/2 inch squares on the cotton using a ruler. I pinned the drafted letters onto a bit of ivory woo/mink coating and satin stitched the letters using some blue silk. The mink fibers in the wool has been spun into yarn along with regular lamb's wool. The result is really soft and cushy.The silk came from a reel that I purchased when the Scalamand

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sarah in nyc

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