Hi Ladies, My favorite day of the week is when I take a walk "with" the three of you and the podcast. Loved travelling with you! Hope to hang again soon.
Comments on the episode:
Sammy's Roumanian is the restaurant with the syrup jars of chicken fat.
Best matzo balls are made with chicken fat and chicken soup... the ones on my blog are (immodestly) seriously the best
I resonated with the chilies. There was a time a couple of years ago when we had an abundance of chillies, making tomato chilli jam, chilli sauce, preserved chillies, and freezing them, but one day after having dried quite a few decided to blend them in the food processor. I thought I was going to die. I couldn’t breathe with the fumes, had every exhaust fan going in the house and opened every external door and window. First and last time….🌶️🌶️🌶️🌶️🌶️
Hi Ladies, My favorite day of the week is when I take a walk "with" the three of you and the podcast. Loved travelling with you! Hope to hang again soon.
Comments on the episode:
Sammy's Roumanian is the restaurant with the syrup jars of chicken fat.
Best matzo balls are made with chicken fat and chicken soup... the ones on my blog are (immodestly) seriously the best
https://muchadoaboutstuffing.com/the-passover-tale-of-golda-lox-and-the-perfect-matzah-ball/
But, you can make them with olive oil and veggie stock and serve them in a vegetarian roasted parsnip soup and it's a real hit.
Love you all xoxo
Elise Meyer
A masterclass on grilled cheese.
I resonated with the chilies. There was a time a couple of years ago when we had an abundance of chillies, making tomato chilli jam, chilli sauce, preserved chillies, and freezing them, but one day after having dried quite a few decided to blend them in the food processor. I thought I was going to die. I couldn’t breathe with the fumes, had every exhaust fan going in the house and opened every external door and window. First and last time….🌶️🌶️🌶️🌶️🌶️
I loved your discussion on "lists."
Beautifully written.
Thank you for giving so much pleasure.
Ruth isn’t afraid to share a recipe, bucking the trend of so many cooks here on Substack…
🙄