My parents served exactly the same meal for Shabbat week after week, decade after decade. We ate chicken flavored with Lawry's Salt, either kasha or parley, Friday night we ate a cooked vegetable, and Shabbat lunch we had the same meal but with canned vegetables swapped out for the fresh. While there is some comfort in knowing exactly what you will eat, there is also some tedium in that. I usually don't cook chicken exactly the same way week after week. Last week's chicken made with a gochujang, molasses, and water paste was hauntingly delicious. I think it was among the best chicken I have ever made. I needed that taste in my mouth again. So I made it again. This is the "I am ready for my closeup Mr. DeMille." shot of the chicken. I think that I will make my Thanksgiving turkey with the same flavor mix. You can thank me when you cook your chicken in this mixture. It is cold and damp and grey out. In other words, soup weather. I know this looks something like in...
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.