A sort of jewel case

[sovay]

I saw my mother this afternoon for the first time in more than a month. She took a picture of me through the window of her car. When she got home, she sent it to me captioned "The crouching cat."



I took her to see the cherry blossoms, by which I mean that I walked down the street and she followed me driving. It is terrible not to be able to embrace people you love, but it is better that they stay alive to be hugged later.



The cherry blossoms in their full ornament.



Actually, I suspect cherry blossoms have a pretty decent grip on reality.



The sky full of blossom.



My mother's photo and caption: "The masked photographer creeping up on the wild blossoms."



And one of the rare hothouse blossoms to be found within our apartment. Note the tiny corner of soulful fang.

We skimmed the schmaltz off the soup this afternoon (and saved it to cook with, because we're not barbarians), re-simmered with the bones and vegetables, and then strained it out at last into proper soup. Everyone else I know seems to be baking all the time. I suppose this is the pesachdik equivalent.

Comments

[sovay]

because I couldn't think of anything I'd cook with a few tablespoons of ginger scallion chicken fat.

Ginger scallion is also a very particular flavor. Our schmaltz is full of rosemary, sage, basil, and peppercorns, so it might turn into fried potatoes or something.

Someone in the Daf Yomi Discord asked what a Shabbat-scented bath bomb would smell like, and I suggested schmaltz.

It's either that or candle wax.

[rosefox]

I suppose I could have kept it to fry dumplings in. But I never cook with schmaltz and didn't grow up with it as a thing, so I don't know anything about smoke points or whatever.

Now I want dumplings. *sob*

[sovay]

But I never cook with schmaltz and didn't grow up with it as a thing, so I don't know anything about smoke points or whatever.

I grew up with schmaltz, but only started to experiment with cooking with it as an adult. It has a higher smoke point than butter or olive oil, but nowhere near as high as canola oil or ghee.

Now I want dumplings.

I hope your future contains dumplings soon!

*hugs*