I almost always default to pareve soup; it's easier in my kitchen in a lot of ways (and I assume frozen/canned things are pareve unless there are big signs all over it :-). I wonder whether your soup would do better with another simmer?
I adore Sun Golds, but of the ones I picked, a smaller red one was even more amazing (no memory of what kind, just incredibly sweet).
Canning doesn't have to be a big deal. FYI, Tag's in Porter always has canning supplies. (And I can't quite imagine moving applesauce *twice*.)
Sukkah report: the schach went up, there's wood to hold it in place, and some Xmas lights. It's not impressive, just utilitarian...
![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
no subject
Date: 2010-09-27 03:17 am (UTC)I adore Sun Golds, but of the ones I picked, a smaller red one was even more amazing (no memory of what kind, just incredibly sweet).
Canning doesn't have to be a big deal. FYI, Tag's in Porter always has canning supplies. (And I can't quite imagine moving applesauce *twice*.)
Sukkah report: the schach went up, there's wood to hold it in place, and some Xmas lights. It's not impressive, just utilitarian...