The tides has shifted in the past two weeks and brought on a change that I never could have prepared myself for.
Losing team Sarah.
Exactly one year ago, I welcomed an intern into my kitchen by the name of Sarah Rothberg. Almost instantly I loved this sweet, goofy and eager to always do her best kitchen helper. She always brought bright ideas to the kitchen as well as a worth ethic I have never come across quite so intensely. Early on she picked up on my all over the place nature and she grounded me and made sure to write down every single one of my floating creative thoughts. Never did she take time off, she was and is the definition of dependable.
Sarah became my first ever employee. With her on my team I knew we would be capable of any task- no matter what size. Sarah quit her job to come spend her days in my kitchen and soon after I signed the contract to begin my new paleo bread book Every Last Crumb. (releasing this fall 2014)
Capable we were..through some of the most intense and exhausting work days of our lives. Sarah happily brought her "A" game even on the days when recipes needed 16 trial runs. I loved her company even when everything went wrong, and the garbage disposal broke because we were both too exhausted to think straight.
Fast forward to a few months ago- and yet another adorable Sarah joined the team. Sarah Durie came at just the right time- and found us on her own! She jumped in and learned our routine astonishly fast and played a vital role in helping us finish Every Last Crumb.
When I tell you I love team Sarah- I can't really describe to you how much I adore these girls. The many days we spent with music blasting and ideas flying back and fourth between us in the kitchen to solve recipe riddles, are moments I will NEVER forget.
I could NOT have finished this book without Team Sarah. Could not. If I could have held on to these girls forever- I would have. We often joked that I attracted jewish Sarah's and I'm so thankful that I did.
Sarah Durie has started the next phase of her career and has moved to Houston Texas to study nutrition. This super talented girl has so much to offer the world! I know she's going big places <3
And Sarah Rothberg, she unexpectedly was offered a fabulous job offer in New Mexico while visiting family the week after we finished Every Last Crumb. As a result she very quickly had to pack her things to move across the country.
Losing these darling girls at once..oh man. I was a mess. Still am some days..but I'm slowly pulling it together. More than anything I miss these two, as friends.
Sarah Rothberg created this delicious Paleo Matzoh Ball soup. I can't think of a better way to send this sweet girl off than sharing with you today just how much she means to me and by posting her recipe for Matzah ball soup. I'm so incredibly proud of her and can't wait to see the way her bright future unfolds.
Team Sarah, my dearest Jewish girls- THANK YOU from the bottom of my heart for being part of my kitchen and life <3
- 4 Large Peeled and Chopped Carrots
- 1 heart of Chopped Celery
- 1 Large Peeled Parsnip
- 2-3 Medium chopped Onions
- 1/4-1/2 cup chopped Dill
- 1 Whole Chicken
- Chicken Broth (enough to cover chicken in a stock pot)
- Salt and pepper to taste
- Cilantro (or Parsley) for garnish
- 4 Eggs
- 1 tsp Salt
- 1/4 tsp Pepper
- 2 TBSP Oil
- 2 TBSP WAter
- 2 1/2 packed Cups Blanched Almond Flour
- Prepare the vegetables, peel and chop the carrots; chop the celery; Peel the parsnip; peel and chop the onions. Place in a large stock pot OR crock pot.
- Chop dill and add to the stock pot or (crockpot).
- Prepare the chicken, by taking out the innards and rinsing the outside with water.
- Place in a large stock pot.
- Fill stock pot (or crock pot) with enough water to cover the chicken.
- Add the bouillon cubes.
- Bring soup to a boil over medium-high heat, and simmer 3-4 hours (the more time the better).
- Season with salt and pepper to taste.
- Take off heat and strain soup base into a soup terrain; let cool. (You will come back to this, to shred the chicken and add back the amount of vegetables you want to your soup)
- While cooling, prepare the matzah balls.
- In a bowl combine the eggs, salt and pepper; whisk vigorously, until frothy.
- Stir in oil, water, and .
- Set in refrigerator for 2 hours.
- Take the matzah ball batter out of the refrigerator and boil a pot of water.
- Roll matzah ball batter into 1-1/2 inch balls and drop in the water; reduce to simmer and cook for 20 minutes.
- Remove finished matzah balls with a slotted spoon and set aside.
- Shred chicken into soup, with vegetables, remove bones and skin.
- Sprinkle with cilantro or parsley.
- Add matzah balls to desired amount of soup and enjoy!
You can use a mix of water and chicken broth to make the soup! However the more broth you use- the better the flavor will be!
This week I interviewed a giant group of applicants and have welcomed 2 new ladies to my team! I'm very excited to work with them- you'll be seeing and hearing from them in the months to come!