Janet Wilder wrote:
> On 11/14/2011 4:25 PM, W. Baker wrote:
>
>> We never had thickened soup. it wa served, liquid with carrot slics
>> floating in it, sometimes noodles or, even beter matzo balls. I
>> often make it putting the boned skinned chicken that has given its
>> all to the soup back in the soup and often keep the vegetables other
>> than the carrots in it too, makign it into a one dish meal. Matzo
>> balls are now only for very special occasions like Passover.
>
>
> I can't even imagine thickening chicken soup. My late mother-in-law
> used to put the carrots in the blender and then put the pureed carrots
> into the soup. Got the kids eating carrots :-)
>
> I make matzo balls twice a year. Rosh Hashanna and Pesach. That's it.
> Those are the two times a year I make latkes, also.
>
> This year there will be about 8 people at my house to eat brisket and
> latkes for Chanukah. The friend I invited last year invited a whole
> bunch of other friends for this year. I just ordered a brand new
> Cuisinart from Kohl's. They had quite a deal and I'd been jonesing
> for a big one for a long, long time.

I don't know how you cook your brisket, but I HIGHLY reccomend the recipe
Nach Waxman's Brisket from The Silver Palate. It really is the best brisket
I've ever had, by a long shot.