My chicken soup is coming out pretty well

Lis feels that I use too many vegetables in the stock of my soup, but I think it's okay. At the suggestion of my in-laws, I used soup bones this time; EXCELLENT idea. The only problem with it is that it aspic-ed so well that it was difficult to skim off the fat: I usually refrigerate the soup the night before, and, in the morning, take off the concealed fat. But the soup itself was jelled enough to be basically the same consistency, so I couldn't do my usual thing of just lifting the floating fat off. This does mean that the soup is SO umami that it doesn't need salt, but it's also a bit oilier than I would otherwise have done.

Also, there's going to be a Kol Nidre service tonight at Occupy Wall Street, if anyone's in New York and still looking for a service.