Hello dear Readers! I hope your weekend was a more cheerful than mine.
My weekend was not horrible but I had some sad news from the family. I’m praying that the rest of 2010 is better than the first couple months.
On to happier things. Today is roommate K’s 22nd birthday. Last night we went out and celebrated, and even after 6 separate hand washings the stamp on my hand is still visible. Oh the tattoo (thankfully not permanent) of slight inebriation, how thou annoy me. When I first turned 21, I though getting stamps on my hand (instead of underage X’s) was the coolest thing. Now I just have a blue skeleton laughing at me from my right hand.
Last night was also the last hockey game I’ll see as a college student. I’m turning the corner on school and I have all these “lasts” coming up. Last spring break, last spring quarter, last round of classes. And, as excited as I am to enter the real world I’ll miss school. I’ve been in school since 1993; I was a 4 year-old kindergartner. Not going back to school in the fall is going to be so strange.
All these “lasts” are bringing me down, and when I’m down I make soup. Lost of soup. Enter the Matzo ball.
I love Matzo ball soup. It is one of the most comforting foods known to mankind, according to me. How, you may ask, did this staple of the Jewish tradition end up in steady rotation in my kitchen? Blame, or thank, the kosher food aisle in the supermarket. I saw a Matzo ball mix and figured I’d go for it. It totally worked and now I can be in Matzo ball heaven any time I wish.
Some of you may be saying, “Well, you didn’t make real Matzo ball soup because you used a mix.” Fair point. However, it tasted fine to me and I don’t want to bother with buying Matzo flour or whatever. The brand I use is Manischewitz, and the product is “Matzo Ball Mix.” The box, which runs about $3.00 (I think), contains two packets of Matzo ball mix. Each packet makes 9 to 12 balls. I make them on the smaller side and usually get about 15 to 18.
1 package of mix
2 Tbs. vegetable oil
2.5 quarts of cold water/chicken stock/veggie stock
4 quart pot
1. In the bowl combine the mix, eggs and oil with the fork. Chill in the refridgerator for 15 minutes. Bring the water or stock to a boil.
2. Wet hands and roll balls about an inch big. They puff up when they cook. After they’re done cooking, they’ll be about double their original size.
3. Drop the balls into the boiling water or stock. Reduce the heat and cover. Simmer for 20 minutes.
I use veggie stock because it gives more flavor. I don’t understand boiling the Matzo in water when you’re just going to put it in a different broth or stock to serve it in (at least if you’re making soup). I also like to add carrots, cut into coins, and onions to my Matzo ball soup. Just put them in when you’re boiling the stock.
What are your go to comfort foods? Do you have any lasts coming up in your life?