Cooking for Shabbat began last night with this soup -in- formation. What you can’t see is a tea ball filled with pickling spices and a glug of vinegar. Earlier today I pulled out the vegetables, mashed them in a tea towel lined strained and then after the vegetable mash was cool I squeezed all of the juices out of the soup and added them back into the pot. The left over squeezed out cellulose was then thrown in the trash. If I composted, I would add those dead vegetables to the compost pile. This morning I put up the challah, and them made the idiot chicken. We call it idiot chicken because you can be an idiot and still make it come out delicious. You coat the chicken with lots of herbs Provençal and then squeeze the juice of a lemon or two over the whole thing and then cook until the chicken looks completely dead. This is the first variety of chicken each of my kids has made. It’s crazy easy to make and tastes impressive. It often gets made here on short Fridays like ...
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.