Food Friday--typing quickly edition

On this beautiful day fall is in the air.

We are eating jerked chicken.

I coated the chicken with the spice mix yesterday morning so that the heat can go down to the marrow of the bones. I have made white rice to calm our mouths. A green salad is yet to be made.

I baked challah this week. Some of this batch will be eaten on Rosh HaShanah.

I made two eight stranded round challot.

They actually aren't that difficult to make and the teeny bit of extra fuss is worth the fanciness in look.

Yes, some of them are slightly over baked. Some of the challot are stuffed with a mixture of

"baking dates"--- essentially a date paste and apple butter. When the bible talks about the land of Israel being the land of Milk and Honey, the honey isn't bee honey but dates. The date paste is thick and not spreadable at room temperature. A little time in the microwave with the apple butter made it spreadable. I added some shakes of coffee hawaij for additional flavoring.

This has been my ear worm for the past couple of weeks because that is the text on this atara.There are ear worms that are way worse.

My head is already tuned to the starting of the new year.

Shabbat Shalom!

Comments

Connecting with the past

A few months ago I had a craving for my father’s chicken fricassee. If my father were still alive I would have called him up and he would have talked me through the process of making it. My father is no longer alive so I turned to my cookbooks and the recipes I found for chicken fricassee were nothing at all like the stew of chicken necks, gizzards and wings in a watery sweet and sour tomato sauce that I enjoyed as a kid. I assumed that the dish was an invention of my father’s. I then attempted to replicate the dish from my memory of it and failed. A couple of weeks ago I saw an article on the internet, and I can’t remember where, that talked about Jewish fricassee and it sounded an awful lot like the dish I was hankering after. This afternoon I went to the butcher and picked up all of the chicken elements of the dish, a couple of packages each of wings, necks and gizzards. My father never cooked directly from a cook book. He used to read a batch of recipes and the

The light themed tallit has been shipped!!!

I had begun speaking to Sarah about making her a tallit in the middle of August. It took a few weeks to nail down the design. For Sarah it would have been ideal if the tallit were completed in time for her to wear it on Rosh HaShanah., the beginning of her year as senior rabbi of her congregation. For me, in an ideal world, given the realities of preparing for the High Holidays I would have finished this tallit in the weeks after Sukkot. So we compromised and I shipped off the tallit last night. I would have prefered to have more time but I got the job done in time. This tallit was made to mark Sarah's rise to the position of senior rabbi but it was also a reaction to this year of darkness. She chose a selection of verses about light to be part of her tallit. 1) אֵל נוֹרָא עֲלִילָה God of awesome deeds ( from a yom kippur Liturgical poem) 2) אוֹר חָדָשׁ עַל־צִיּוֹן תָּאִיר May You shine a new light on Zion ( from the liturgy) 3) יָאֵר יְהֹוָה פָּנָיו אֵלֶיךָ וִיחֻנֶּךָּ M

Chanukah

Last night we lit the first candles of Chanukah. We were joined by our dear friends Alfie and Judy. My husband met them during his college years. I am new to the game since we have only been friends since 1982. I made latkes, lots of them. I took the opportunity to use last night as a dry run for the latke dinner with our kids later in the week. Our kids are eaters. My my original plan was to make the latkes in the air fryer but I realized that it would take too long to do the many small batches needed. Instead I baked the latkes in a hot oven with lots of oil on my baking sheets. I made potato latkes. As a kindness to my husband I did the blasphemy of leaving out the onions. I did add shredded carrots for texture and lots of smoked paprika and black pepper for flavor. I made carrot, apple and dill latkes. I also made summer squash latkes with amba powder and sumac. Unfortunately I had baked them at 350 and not 400 which I discovered is the sweet spot for crispy oven baked latkes. Th

sarah in nyc

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