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Food Friday, cooking for us again

We have been eating food lovingly cooked for us  during my motherā€™s Shiva. Each day we have been pulling out  various food units and heating them up for lunch and dinner.

Today is Friday, time to make Shabbat dinner.  Yes, I know that Pesach is coming. But I have about 12 lbs. of flour that needs to be used up and two Shabbatot before we change the house over. So I made challah.

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I decided to make a smaller batch with only 2.5 cups of water and four eggs instead of the usual 3.5 cups of water and 6 eggs. If I were more scientifically minded I would have precisely figured out exactly what percentage to reduce al of the other ingredients. I am not, so I just added less of everything.

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They look good and will probably taste good too.

 

This my sonā€™s birthday Shabbat so I made ribs. This is what I put on top of the ribs before they went into the oven.

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I am trying to use up open containers of condiments before Passover. We tried the Korean hot pepper paste for the first time on Rosh HaShanah. We have eaten a kilo and a half of this pepper paste in six month. Yes, it is that good.

 

I also want you to notice how despite the fact that our condiments come from France, the Middle East and Korea, they play extremely well together, particularly on meaty beef bones. I will add another layer of marinade to the meat when I heat it up. The pepper container is sadly, completely empty. We will have to break out a new one after Passover.

Here you see the ribs and the meatballs cooking away,

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until they were done

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I have lots of time to make a salad. I think we will go dessert free tonight.

Shabbat Shalom to everyone, especially Annette who was worried that I wouldnā€™t cook until Passover.

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  1. UnknownMarch 20, 2015 at 5:21ā€ÆPM

    Beautiful challah, and I'm positive it tastes delicious!

    ReplyDelete
  2. Ann_BMarch 20, 2015 at 7:06ā€ÆPM

    It's dinner time in Boston. I wish I could teleport to you. That looks just delicious. Happy Birthday to your son too.

    ReplyDelete

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