Cooking up goodness in the kitchen today with my two sous chefs. Both kids helped make the cake and Jessi loves helping with anything in the kitchen so I had her chopping mushrooms, cutting herbs in the garden, and adding veggies to our veggie broth for our soup. I'm trying two new recipes this year: a honey mustard broccoli salad with toasted sunflowers seeds and apples (from Sprouted Kitchen) and I'm swapping out my usual Moist and Majestic Honey Cake for a Chocolate Honey Cake (both by Marcy Goldman) because, let's get real, my family is all about desserts with *chocolate*!
We took a small family break to watch last week's Great Food Truck Race. Love that show.
Mike then sliced the brisket, I made the broccoli salad while the kids finished up lunch and then folded their laundry, and now the Porcini and Fresh Mushroom Tart is in the oven. I'm taking another break before I need to get the kugel and brisket going and start heating up the matzoh ball soup.
