In these potential end of days, I turned to some comfort food last night (and not much different than @Ann_T's above).
Chicken soup...with dumplings matzoh balls.
One of my better chicken stocks from frozen parts and an old hen (in my market, called a gallina). The matzoh balls were light as a feather. Initially, I thought they would fall apart, as they were so moist, even after resting in the fridge for an hour or two. But I was able to form almost balls, and they held together beautifully, and practically melt in the mouth.
Cooked in salted water with a touch of saffron.
