Tuesday, October 14, 2008


it should be noted, in the interests of posterity and accuracy, that in the rundown of my three (THREE!) parental figures' (i don't count the woman my dad married because i refuse to acknowledge that alcoholic harridan as family) lists of "favorite children in decreasing order of favoriteness" i came in the BOTTOM of ALL THREE. i would be upset about it but i've been middle-child resolved that that's my lot in life since i was a kid. before you get all child-services outraged, my mom admitted that it's not so much "favorite" as "children i see eye-to-eye with." basically, being the independent, headstrong, stubborn, smart, and hyper-self-reliant kid means that your parents don't cozy up to you as much as they would if you showed a little vulnerability now and again. parents like to be able to parent, i guess, as opposed to being told "i don't care what you think" and then going quietly and resolvedly about your business.  

given that i've been sneezing my signature, forceful, irrepressible sneezes since about 10am this morning, spraying my keyboard with a fine mist of virus-impregnated spittle and given the heavy, throbbing, tenderness of my sinuses, all signs point to me coming down with a cold. BLAST. the last thing i need.

so i set to work combating the sickness the only way i know how: with an arsenal of global grandma folk wisdom.  in other words, i channeled my inner bubby and turned 2L of my 9L yield of turkey stock into matzoh ball soup.   i love me some jewish penicillin, hard.  so i took the turkey stock and heated it up with some sliced carrots, diced sweet potato, sliced celery, and chopped leftover turkey.  when the veggies were tender, i turned the heat to low, seasoned generously with salt and pepper and threw in sliced scallions, and chopped parsley, dill, and thyme.  

meanwhile, i made the matzoh balls and boiled those off.  to make matzoh balls you stir everything together, let it chill for an hour or overnight (i fast-chill it by sticking the stainless steel bowl in the freezer for 1/2 an hour) scoop them into balls (i use a 1.5" ice cream scoop)  and drop them into a pot of salted, boiling water.  i cook them until they're swollen and puffy (30-45minutes) at a steady simmer.  you can test one by pulling it out and slicing it in half.  the matzoh ball should be the same colour and consistency throughout...if the centre is still kind of dense and dark, then throw it back in.  then i put a couple of matzoh balls in a bowl and ladle the soup on top.  

easy!  delicious!  yields lots of leftovers!  good and good for you!  

so the peeps delivered the bed frame tonight.  i found out that the reason it was so cheap is because it's a teak veneer.  ah well, serves me right for thinking i had found the steal of the century.  still, it's easy to put together, sturdy, and was a decent price for our soon to be spare bed in our soon to be (?????) home when we upgrade to our queen (??????).  it lends a dignified air to our room and i really do love the built-in side tables.  look!  (disregard the reclining dotytron) and the el stupido cat:

it feels nice to be elevated off the ground...i'm sure i'm in for a rude awakening when i fumble for the now-farther floor during my middle-of-the-night pee run.

okay...i'm trundling off to bed with some "watchmen" and the photo issue of "entertainment weekly" to lull me to sleep, in the hopes that i awake tomorrow in a better state (not likely - i feel like my sinuses have more to give, yet).


matzoh balls

4 T. chicken fat (or neutral oil - i use canola, because i tend not to have a tonne of chicken fat lying around...much to my eternal disappointment)
2 T. seltzer or club soda
4 eggs
1 T. sugar
1 1/2 t. salt
pepper to taste
1 c. matzoh meal

- stir everything together until well mixed....you can add thinly sliced scallions, chopped dill or parsley or thyme if you like.
- wrap bowl with plastic wrap and store in fridge for at least 1 hour or overnight. - cook as directed above

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