This post is mostly about food. It is about the food I have been making for Rosh Hashanah and the food I have been making for us to eat until then. Earlier in the week I baked bagels. That was a simple mid-week bake. I only used half the dough for bagels. The rest was pulled pulled out of the oven in the form of a cute heart shaped loaf. Yesterday was challah baking day. My husband discovered apple butter this summer and suggested that it would make a yummy and appropriate Rosh Hashanah stuffing for our challot. I remembered that I had actually filled challot with apple butter a couple of years ago and it was a bit too wet. so I microwaved some apple butter with tapioca starch (and probably some spices-- I was working too quickly to account for every ingredient in the challah ) to thicken it up. Above is the thickened apple butter and below you see it in use before being rolled up. How many challot did I make? I have no idea. I made several of them small. Three will en...
A blog, mostly about my work making Jewish ritual objects, but with detours into garment making, living in New York City, cooking, and other aspects of domestic life. A note about comments: I love comments from readers, from spammers, not so much. I approve comments before posting them so comments are not cluttered with junk. It may take a few hours before your posts appear. Be patient. If you are a real person with a real comment it will be posted.