I’m realizing, slowly and with resistance, that I’m starting to have to make decisions that really matter. The big kind that pull your life in another direction.
I’ve watched friends, some close and some faded, take these plunges and applauded them with pride. I’ve seen them settle into an address across the sea, create families and homes with their bare hands. I haven’t settled in anywhere in a while. I’ve had one foot out the door the majority of my life, eager to spread myself as wide as possible. Travel aggressively, avoid commitment at all costs. As I grow up, I’m finding more and more comfort in the quiet moments. Moments where I’m sitting still with loved ones surrounded by my life’s little souvenirs. I’m working to find the balance of spontaneity and familiar comfort. So far, so good. I’ve got a playlist for when I’m feeling a little butt hurt with growing pains;
On the topic of accepting my homebody side, here is my old stand by matzo ball recipe. It’s a variation from one of my most worn cookbooks, Mama Leah's Jewish Kitchen. I’ve passed this cookbook back and forth from my mother, grandmother, and friends. I’ve lost track of how many times I’ve texted my mom at all hours eagerly begging her to text me a recipe from this cookbook that I’m randomly craving. Make your own hearty chicken stock and toss in these perfectly fluffy matzo balls if you’re ever feeling home sick. This may not be your comfort food, but I promise it’ll warm you up just as if it were. If you’re unfamiliar with matzo ball soup, get familiar! It’s the perfect elixir in my opinion, and will keep you going through the colder months.
what you need;
Beat together the eggs and olive oil. Add salt, pepper, soup. Then gradually add in the matzo meal until blended thoroughly.
Cover and refrigerate for 30-45 minutes.
Bring a large pot of salted water to a boil. Take a small bit of your matzo meal mix (whatever size you want your matzo balls to be), dip your hands in ice water and roll the mixture into a ball.
Gently drop the matzo balls into the boiling water, lower heat to a simmer, cover, and cook for 45 minutes.
When the matzo balls are done, they should float to the top. You can cut one in half to check if they’re done. The center will look darker and raw if it still needs more time. If so, leave at a simmer for another 10 minutes or so.
Remove with a slotted spoon and add to your chicken soup. Slurp it up!
Add some desired vegetables but keep it simple. You can make the stock the day of or ahead of time. With this batch I added some celery and onion but I almost always add:
matzo balls (for 15-20)
4 tablespoon olive oil
1 teaspoon salt
1/4 teaspoon pepper
4 tablespoon cold chicken soup
1/2 cup matzo meal
small bowl of ice water