Monday, November 24, 2008

A Culinary Rubicon


On Sunday, I ate my very first matzo ball. I’ve had hamantaschen. I’ve enjoyed borscht and blintzes and babka and bagels with lox. I’ve had latkes and kugel. But never matzo ball soup.

Digging through a kitchen cabinet, I unearthed an old box of Manischewitz matzo ball soup mix. Don’t know where it came from. Hey, it’s a sunny but cool afternoon, not much going on – what the hell, let’s make some matzo ball soup.

It was a little salty, and I think I made the matzo balls a bit too large (didn’t realize they would plump up while boiling). Pretty good, though. Enough left over for lunch today, too.

So…cross that culinary achievement off the list!

Here's a Brautigan poem from "The Octopus Frontier" (1960).

The Winos on Potrero Hill


Alas, they get
their bottles
from a small
neighborhood store.
The old Russian
sells them port
and passes no moral
judgement. They go
and sit under
the green bushes
that grow along
the wooden stairs.
They could almost
be exotic flowers,
they drink so
quietly.
----
What kind of wine goes with matzo ball soup?

2 comments:

Rob Hardy said...

Wine recommendation: Manischewitz.

Pat Fuller said...

Exactly! And he even knew how to spell it.