Food Friday

This week was a challah baking week.

The other two challot are in the oven warming for tonight's meal. This week I decided to guild the lily and fill the strands before braiding. Some are filled with a mixture of cocoa, honey, cinnamon and ginger and a bit of water to turn it all into a spread.  I ran out of the  cocoa paste after two challot  were done (because I mix up such additions without measuring) so one of the four challot has just a tiny bit of the paste and some cut up candied orange peel and one has just the candied orange peel. If I were a commercial bakery, the fact that there is variety in my challot might be an issue, but since I am just worried about pleasing the folks eating at our table  the element of surprise when cutting into our challot just adds to the pleasure of the moment. 

Our chicken is made with red spices.

 

Those red spices are sumac, smoked paprika and hot paprika. 

Our vegetable dish is a little unfortunately looking, but tastes really good.

 It is a mix eggplant marinated artichokes and chickpeas all roasted together with the juice of a lime. Despite the fact that it looks like wet laundry, it tastes bright and summery. 

Shabbat Shalom!