sarah in nyc

I cook for my mother last week. Now it has become time to cook Rosh haShanah food for my family. This year,  the two days of holiday are followed by Shabbat, the dreaded three days of Yom Tov. While in theory it can be lovely, three days in a row of long services and big meals can frankly be a bit wearing, and wearying. Yesterday I tackled the laundry that my boys had sort of done while I was gone. I also began cooking. I made two small roasts and a tzimmis. The pot below is large enough to hold a 30 lb. turkey. It was completely filled to the brim with  raw sweet potatoes, white potatoes, carrots and meat.  Both the meat and the tzimmis take a long cook.   I also baked a bread, and we made pizza for the family. Yesterday was one of those pricelessly hot and muggy New York days. Cod Ed held back power. We were unable to run the air conditioner. I could not stand the heat, but I stayed in the kitchen. The meat and the tzimmis are all neatly packaged in m...