Sometime this week, I'm gonna make a big pot of matzo ball soup. Stay tuned for a recipe/picture.
In the meantime, check this out ...
Passover starts at sundown tomorrow and we've got you covered over at AOL Food. Check out our Matzo Ball 101 (the secret ingredient, as we reveal, is schmaltz -- more than a sentimental moment, it's literally chicken fat!) and oodles of other recipes including a delectable-lookin' merlot-drenched beef brisket. So take a gander before you hustle out the door to do your shopping tonight.
2 comments:
Glad to see you back Django. Can you even get schmaltz anywhere in Tennessee?
I celebrated Passover for the first time in years. I even did it twice, because some people in Israel go by the observation of the barley crop. The month of Aviv is named after the appearance of ripe barley, and by that observation, Passover was on Friday. Thus I celebrated it twice. It should also be noted that the Last Supper was not the Passover because it was a day early, despite what the Synoptics say. John is the only one who got it right.
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