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US recipe. Super classic! This particular recipe is a very light (that is, not so hearty) soup - the only vegetables in it are celery and onion. Very far from the thick stew I am used to having with dumplings! I used a stewing hen to make it, so I simmered it for longer than the recipe called for. I might try it with a roaster and the shorter cooking time just because that will probably give a lighter still flavor which might be nice when it's not really cold out but I want chicken soup. There is cream, which is always odd to me just because mom's home cooking never included cream, but not so much as to make it seem like a cream soup, if that makes sense.
The dumplings are basically biscuit dough, though light on the butter, rolled out and cut into little strips and then simmered in the broth. Before you cook the dumplings you take out the chicken pieces (so you can strip the meat off the bones) so they have plenty of room to bubble around, and then add the meat back in. They end up almost like noodles. I like! The book calls these "slick" dumplings.
ION, I have a lot of Starting Stuff energy right now. I hope some of it eventually turns into Following Through the Stuff I Started energy, but I will worry about that later.
Friday was Simchat Torah and i took the opportunity to buy electronic versions of the Torah for the iPad and phone with the intention of keeping up with the weekly parshas (Simchat Torah marks the week when you start with Genesis, so a convenient time to start that particular project). Seems pretty doable, really. Commentaries, maybe later, we'll see. And, yes, I see the paradox in spending my Shabbos reading Torah on an electronic device. That's why the lady is Reform.
Also toying with doing NaNoWriMo this year. I've got a project I could work on and a super flexible schedule, so why not? It would be nice if I could establish some kind of discipline about something; if it's writing, that would be especially nice.
The dumplings are basically biscuit dough, though light on the butter, rolled out and cut into little strips and then simmered in the broth. Before you cook the dumplings you take out the chicken pieces (so you can strip the meat off the bones) so they have plenty of room to bubble around, and then add the meat back in. They end up almost like noodles. I like! The book calls these "slick" dumplings.
ION, I have a lot of Starting Stuff energy right now. I hope some of it eventually turns into Following Through the Stuff I Started energy, but I will worry about that later.
Friday was Simchat Torah and i took the opportunity to buy electronic versions of the Torah for the iPad and phone with the intention of keeping up with the weekly parshas (Simchat Torah marks the week when you start with Genesis, so a convenient time to start that particular project). Seems pretty doable, really. Commentaries, maybe later, we'll see. And, yes, I see the paradox in spending my Shabbos reading Torah on an electronic device. That's why the lady is Reform.
Also toying with doing NaNoWriMo this year. I've got a project I could work on and a super flexible schedule, so why not? It would be nice if I could establish some kind of discipline about something; if it's writing, that would be especially nice.