Although fall is my favorite time of the year, I have a hard time saying goodbye to my lovely deck and all that goes with it…..hummingbirds, butterflies, the night sounds of the crickets and cicadas. It’s so sad when I walk out onto the deck and it’s completely bare. Once it becomes completely quiet at night, cold weather is on its way. I do not hate the cold weather, but it’s a long wait to fill up the deck again. It is now time for our trees, bushes, and flowers to go to sleep. It must take a lot of energy to sprout leaves and produce gorgeous flowers. I will bid them all goodbye soon and look forward to meeting again in the spring.
Now, what to do when the weather turns? It’s time to cook, of course! It’s time to try new foods and new cooking techniques. I think it’s a great idea to pick out a couple of recipes each season and make them to where you’re so confident that you no longer need the recipe.
This past week I made homemade matzo ball soup. If you’ve ever had matzo balls, you’ll know that the flavors are very basic and simple, almost bland. I was thinking that I’d love to jazz them up a bit with some nice parmesan cheese and maybe some fresh chopped parsley. When I mentioned this to my Jewish friend, she very seriously replied “don’t mess with the matzo.” Matzo not being a family tradition in my house, I think I’d be ok tweaking the recipe, just not for my friend!
Last week I tried Yakitori, a lovely saki marinated chicken kabob with a bokchoy salad, this week matzo ball soup. Next week? Maybe not something brand new but something I haven’t made in awhile….maybe shawarma?
Now I just gotta get the camera out when I’m in the kitchen! My evenings are consumed by hockey practice, swimming and of course, homework.
Have a great evening and keep on cookin’!
Angie
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