Ilana-Davita has hosted her first Kosher Cooking Carnival, and she named it the “Green Edition” because it is mostly meatless recipes and because it is almost Tu B’Shevat, the holiday of the trees. I thank her for including my matzo ball recipe and my ratatouille.
Looks like Tu B’Shevat will occur this year on Monday, February 9th. Maybe I’ll do a little collage of tree photos in honor of the day. It was always strange to me, growing up in snowy cold New England, that one celebrating the planting of trees in February. But Israel has a much different schedule than here, so I suppose February is a good time there to plant a tree!
Speaking of matzo balls, my middle son (he’s twelve) made the matzo balls on Friday. I dictated the recipe to him by heart, as I was rushing off to take a shower about an hour before Shabbat. When he asked “how much oil,” I yelled, “some.” The matzo balls came out absolutely delicious. When I asked him how he did it, he claimed he “worked the balls a lot.” Which is sort of the opposite of conventional wisdom on how to make a good matzo ball. He also made a “chocolate chip pie” using a muffin recipe cooked in a round pie tin. That got devoured, too. And I had enough time to make my cole slaw with red and green cabbages, brussel sprouts and garlic spread.