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Memorial Day is hot on our heels. Summer has been seeping into our wet spring weather in bits and spurts, but will be playing for keeps in just a matter of weeks. That means beach days, air-conditioning and matzo ball soup? Actually, yes. Matzo is seasonally malleable and a perfect conduit for summer’s essential flavors: tomato, basil, corn. You needn’t wait for fall sniffles to boil up a batch of stock; just roll your balls with a blend of summery herbs and spices and sit down to a dinner that does more to memorialize the varied cultural tapestry of our collective heritage than most backyard barbeques will do this weekend.
I’m proud to announce the release of my first Boston-based publication in 614 HBI eZINE. Charged with sparking thoughtful conversation among Jewish women, in the hot-off-the-presses pages of this Brandeis University publication, I’ve adapted a story I’ve told here before about my Mamma, her cancer, and the matzo ball soup recipe that binds us both to generations of women who have faced down hard times in our family’s history. This holiday weekend, I encourage you to memorialize your own family traditions and seek out the tastes of home. If you’re in need of inspiration, you can read my article here to find out how best to prepare a steaming bowl of Jewish medicine soup for all seasons. Matzo in May? Eat it Up!