Tonight, Tyler and I made challah, celery, and mushroom stuffing for tomorrow's feast.
|"Challah for the Motherland!," as my Jewish best friend likes to say.|
|So many questions for this recipe. How much is a sprig, the whole branch or just bits of a branch? What do properly wilted onions look like? How can I tell if something is "just slightly cooked through" without eating it? Why does this smell so good?|
The best part, other than getting to eat it tomorrow, is that I got to use my cast iron pan for the first time! I am just like Ma Ingalls.
You can just about see everything in those pants. Mmm mm.