Yom Kippur
100908.aspxFor a holiday requiring
fasting, there is certainly a lot of cooking involved. Yesterday afternoon,
for our Erev Yom Kippur meal, I roasted a chicken. It was a beautiful
specimen too - from New Seasons of course - and it was completely
pasture-raised on
Kookoolan Farms in Yamhill. It just doesn't get any better than that!
Beautiful Bird from Kookoolan Farms
I also made a gratin with potatoes and onions from Bella Terra Organic
Gardens in
Zillah, Washington - and used Washington apple smoked cheddar. Okay - this
was delicious too.
Tonight, to break our fast and mark the end of the Rosh
Hashanah holiday, I prepared my famous
matzo balls and served them in a stock made from that gorgeous chicken,
shredded chicken meat and local organic carrots.
Happy New Year