Sometimes forced “sick days” make sure you enjoy your home – not just bounce in between events. When Mom’s sick, it puts a damper on the kids’ plans. They took great care of me, but I wanted us to still enjoy our weekend, without anyone’s eyeballs glued to the TV.
At this point, I needed the miracle cold cure, so I browsed my cookbooks found a recipe for Matzo Ball Soup from the ultimate Domestic Goddess, who doubles as a mom so it brought a validating level of comfort to the recipe.
Growing up, whether to bribe the kids to eat soup, or to fill up the men, we always made Hungarian Langos. Soup from scratch is no small undertaking, neither is Langos. Fortunately I’ve found ways to make both easier.
I prepped the soup to for the slow-cooker. I added garlic for extra cold killing.
I used just chicken legs – I don’t cook whole chickens – and left it for 4 hours.
I made the laziest version of Langos starting with pre-mixed bread.
I stuck the tray of rolls in the mildly warm oven to “rise”. With my grandmother, I would laboriously knead the dough, wait for it to rise, knead it again. Today I hoped my grandmother watching over me forgave me knowing that even with the abbreviated version, I loved feeling her next to me!
When I cooked the Langos, they cooked a little too hot. Knowing we’d eat them anyway, I put them in the oven to stay warm and got back to the soup.
I never tasted Matzo Ball soup before, but my son fretted all day because his first experience with them grossed him out. I knew I could make them at least the same if not better, so the bar wasn’t too high. They rolled out nicely
and cooked well and we poured magical golden soup over them, lit candles and sat down for our meal.
As usual a unanimous rating evaded us.
Although I’d been tired before starting, and so tired after I didn’t post about it until this morning, mustering up old traditions and warming the heart of this house with new ones warmed me with much gratitude.