Get into my belly!
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You have good taste! I love matzoh ball soup!
It’s hard to find here in Fargo, North Dakota. I can only find matzoh ball mix at one local store (nearby where I live). Otherwise, I have to settle for Amazon.
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By coincidence, I’m making the shiksa version of this today: chicken & dumplings. First time I’ve ever tried making my own.
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It’s about time for me to make the Eastern North Carolina version of the shiksa version: chicken and pastry. Adding that to my to-do list once I’m off the road for a few days.
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Bring married to a shiksa, it’s the best of both worlds.
We love chicken and dumplings too.
Is chicken and pastry the same as chicken pot pie? Cause that’s good too!
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You are all making me drool, and I’m thinking I’ll make my next dinner my favourite chicken stew. I spent this evening baking lemon scones, oatmeal raisin cookies, cornbread (mine is more like corn cake), and I made
cream of mushroom tarragon soup; the cornbread won’t have a problem pairing with the chicken stew of future days.
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That bread looks good. I saw some YouTube videos for baking your own bread - I may try that!
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It’s more of a dumpling density thing. In chicken & pastry they’re more of a thick noodle than an actual dumpling—closer to the Midwest chicken & noodles version.
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I’ll have to check that out.
Anything with bread, noodle or biscuit added can’t be bad
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Two pork cheeks are in the slow cooker, bubbling away in a mixture of madeira and mirepoix stock, with red onions, mushrooms, sage, caraway seeds, juniper berries and a dash of white balsamic vinegar.
They will be served with buttery mashed potato and asparagus tips (steamed, then drizzled with sesame oil).
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A few years ago we smoked some pig jowls and constantly referred to it as “face bacon”
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I’m embarrassed to say it comes from a Martha Stewart recipe - I’ve been making it since I was 14 and can basically make it with my eyes closed during a forest fire. If you expect it to be cornbread-y, or anything authentic, you’ll be horrified, but if you think of it as a sweet, corny accompaniment (or warmed with jam for next-day breakfast), you’ll enjoy it. I just halved the sugar and it suits me just fine:
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Never apologize for Martha. That woman went to prison and came out banging
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Baked ravioli.
I have the advantage of my mom’s tomato sauce. It is really easy to make as you can grab the ingredients for cheap at any supermarket, Walmart, etc.
Here’s the recipe:
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Anything with buttermilk in it is automatically on its way to being yummy.
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Today, I didn’t feel like any cooking. I made Campbell’s tomato soup. 
And this evening, I had a bowl of Marshmallow Mateys.
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I was babysitting all day yesterday, but somehow I managed to bake a GF / DF carrot cake with made-from-scratch icing.
My first attempt and it was a hit!
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Tonight will be heart shaped pizzas. The dough has been fermenting since last night. I make pizza about once a week. A Baking Steel and 50% hydration dough really changed the game for me.
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