Friday has rolled around again. It's a challah baking week. Amazon.com Widgets I braided the challot in two ways. The two loaves on the right were braided using two spice filled rolls of dough folded in half an braided together. the two challot on the left were braided using four fat strands. This is what the dough looks like when it is time to form the dough. It holds the shape of a finer poked into it. It does look like a belly button here. After the loaves were baked, they looked like this. I was thinking about the challot we ate last week in Ann Arbor. They were imported from Columbus by my friend Helene. They were good, but like all store bought challah, sort of a different species entirely from a good home baked challah. And speaking of different species, my friend Vivian, of the various textile treasures bequeathed to me, gave me a new box of treasures. Vivian explained to me that her late grandfather had owned a small leather goods factory in Ger...
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.