Wednesday, June 1, 2011

the secret of matzo ball soup



I roll out my dirty well loved yoga mat on a spot away from the mirrors because I am so easily distracted.
When I can easily see myself my mind wanders and I take notice of things.
My mismatched outfit.
The hole in my inseam.
The smeared banana that runs across my backside at the exact height of my 2 year olds' noses.

The class begins.
I sit crossed legged and anchor myself to the ground.
This means I spin the meaty part of my thighs and separate my sits bones behind me so I am more grounded.
You won't find that term in any medical literature. Sits bones, is a yoga term used to describe the bony part of your butt.
If you're absently leafing through your current edition of Grey's Anatomy, you will find it referred to as ischial tuberosity.
Somedays it feels like there's an awful lot of spinning to reveal the ischial tuberosity.
Another good reason to stay away from the mirror.




But it is important to be grounded.
You must root to rise my instructor, Holley, reminds us.
Which leads me to matzo balls.
Naturally.




My mother in law once told a story about an aunt of hers who made the best matzo balls.
Spongy, yet firm and bursting with flavor.

Everyone wanted her recipe.
They begged and pleaded.
They offered her money and special favors.
They wept at her table.
But she would never give up her secret.


She made them alone, in the middle of the night when no one was watching.
Then she died.
When her family was packing up her kitchen they discovered her secret.
Her cupboards were packed full of manischewitz matzo ball mix.



Sometimes your roots come from birth.
Sometimes they come from marriage.
And sometimes they come from a box located in the International Aisle of the grocery store.
It really doesn't matter, so long as you are grounded.

Matzo Ball Soup

Matzo Balls:

1 box of Manischewitz Matzo Ball mix.
Prepare according to directions. The secret is time. They come out best when left in the fridge over night. 
  
Use a basic chicken soup recipe. Go ahead and pour it out of a can if that's how you enjoy it.
I'm not here to judge.
However it is simple to make just click here .
For this recipe I substituted star pastina for quinoa, but you don't have to.

Form the matzo dough into firmly packed golf sized balls.
Bring the soup to a rolling boil, drop them in and cover tightly.
According to the back of the box, they will be ready in about 20 minutes.
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