It was a cold snowy day and a great day to cook soup, bread, and sauce.

We started the day making chicken stock and turkey stock, using the carcasses I had saved and froze and fennel fronds and stalks also saved.  I added an unpeeled onion, garlic cloves, bay leaf, salt, pepper, carrots, celery and celery leaves.  Cooked it over 5 hours, then strained and put into containers for freezing.  We ended up with 5 quarts.

Next I made four loaves of challah.  Very labor intensive but these are delicious.

Then I decided I should make some marinara sauce.  I found a recipe for sauce from Ralph's Italian Restaurant in Philadelphia.  Perfect sauce, with fresh basil, onions, garlic, oregano, salt , pepper, crushed tomatoes,  tomato paste and parsley.  I think it is my favorite sauce so far.

The end of the day!

Who would think that something so easy would be so delicious? Cut potatoes into quarters or smaller, place in a bowl.  Pour some olive oil in the bowl add minced garlic, salt and pepper, bake for about 45 minutes, toss with parsley and yum.  Taken from a recipe by Ina Garten, just not as specific, easy, fast and good!

Yesterday I cooked 12 pounds of brisket for a Holiday dinner tonight.   The recipe I use is in the book Kosher Revolution by Gelia Hochkenberg.  This my new favorite brisket recipe.

This afternoon we will thinly slice the briskets and reheat.

The photo was taken after searing and before it was cooked for 5 hours.

Happy Hanukkah!!

Latkes!!!!