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Books by Rochelle Krich

  • : Now You See Me...

    Now You See Me...
    A Molly Blume Mystery
    "One of this year's best mystery intriguing, engrossing, and even enchanting tale magnificently and beautifully told" - Bookreporter
    "A gripping tale of deceit, revenge and murder" - Jerusalem Post

    "A well-crafted mystery that is also a powerful exploration of the tragedy of unintended consequences. Krich excels at creating suspense through her characters' struggles and mistakes...a page-turner." -- Library Journal

    "Krich puts a sure finger on the painful spots where ordinary kids' problems turn into murderous melodrama—all at a bargain price." - Kirkus Review

  • : Dream House

    Dream House
    Agatha Award Nominee
    "Tantalizing...engaging" - Booklist

  • : Blues in the Night

    Blues in the Night
    Agatha Award Nominee
    "A sleuth worth her salt" - NY Times Book Review
    "A fresh new presence...Smart, resourceful, and curious--not much escapes her." Sue Grafton


    Winner of the Mary Higgins Clark Award
    L.A.Times Bestseller
    "Krich once again expertly mixes Orthodox Jewish faith with crisp, whodunit plotting....An engaging thriller...Krich never misses a beat" (Publishers Weekly)
    Winner of the Calavera Award

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April 27, 2005



I always thought the secret of making good matzo balls depended not so much on making them, but on what to do with them afterwards -- that is, the recipe my mother uses (and that I've since co-opted) is to use the usual eggs/matzo cereal/water mix, put it in the fridge for 20 minutes, then when the soup is boiling, to dump them in and make sure the soup is covered for at least 20 more minutes.

But it's never foolproof, and mine always come out differently each time as well...


The great matzo ball debate continues. For years, I enjoyed my mother's knaidlech, which usually turned out hard, to her chagrin. Then I started making them and they stayed fluffy for the most part, without use of soda water. I've yet to discover the secret: is it the brand of matzo meal that determines the texture? Personally, I think the length of time that you keep the batter covered and in the fridge makes a difference. Most recipes call for a minimum of twenty minutes in the fridge; I've often made the batter and left it twenty-four hours in the fridge.
I love watching how they expand from the large olive-size balls that I shape them into, slowly becoming Ping-Pong-size balls, then often small tennis-size balls. It's watching the shrinkage that occurs when you remove them from the water that hurts. My ego deflates a bit, along with the size of the matzo balls!
But as long as the "ta'am" (taste/flavor) is there, why should we really care about size and about texture?

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