Food Friday

Here it is-- Shabbat dinner all cooked before noon.
On these short wintertime Fridays. It makes life easier to get everything done early. Roasting everything in the oven is both a time and a fuel saver.

The chicken is made with herbs  Provencal and lemon and stuffed with celery. The yams have lots of ginger and cinnamon on them . The string beans with za’atar from Israel and balsamic vinegar. I may make some sort of an apple crumble, to go along with the beautiful raspberries.


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