White Borscht
I made soup this week, and it was just what I needed — a hug in liquid form.
I had never made borscht before; I thought it was a Polish dish, Russian perhaps; I didn’t know it was Ukrainian. The recipe was in Sam Sifton’s NYT Cooking newsletter last Wednesday. The second I saw it, I wanted to make it. I love potatoes.
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The recipe is by Gabrielle Hamilton, another NY Times writer and author of Blood, Bones & Butter, which I now want to read. The soup was delicious, and I will make it again, I’m sure.
Get the recipe and try it yourself (potential paywall) here.
Belfast
This morning I watched the most beautiful movie. I’m sure most of you recognize the picture. It’s called Belfast — one of the best movies I’ve watched in a very long time. No wonder it has been nominated for several Academy Awards, including best picture! I think everyone should see it.
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Enjoy your week!