Oh, hi guys. Hilary here. Reporting live from my living room, watching Shark Week, actively planning how to avoid open waters for the rest of my life. I’m also feeling pretty happy with myself for having just made raspberry mules. Also, vodka. Good vodka from Batch 206, which happens to be a baseball-player’s-stone’s-throw away from the futon on which I sit.
This is another Passover-related recipe, but they are by no means strictly for Passover. Meaning, I’d encourage you to make them every day. Every. Single. Day.
This particular recipe was adapted from a recipe given to me by my mom (hi, Mom!) from her ancient Jewish holiday cookbook. I think this page in particular has a fossilized fly smashed between some of the instructions. It’ll probably stay there forever, as each year we point out, “Look! That bug is still there!” and then turn the page.
Half of these I made the traditional way with simply honey and almond extract and the other half I added a swirl of raspberry jam and chocolate chips.