![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
Sukkot planning
Yes, it's Yom Kippur tonight (until tomorrow evening). G'mar chatimah tovah and tzom kal to those fasting.
But my planning brain is leaping ahead to the more involved holiday (making the assumption that I'll be written for life through the end of the month, at least. I hope so...)
First, getting the sukkah built. This isn't too hard, since the structure is up, and all I have to do is get the schach on. However, it does mean clearing some things off the porch, and the rainy weather is not conducive to this. Not that I'd put the schach up until after Y"K, but I could've gotten the porch cleared (for chairs). And it would be nice to have more substantial walls, given how chilly it's likely to be. I don't think I'm going to manage that, however; there's just too much to do.
Second, getting a lulav and etrog. This one just takes time, going to the Israel Bookshop Sunday morning, and deciding how nice a set I want. It's fun to pick out my own arba minim, though I'm one of the few women there.
And third, the food. Right now, I have lots of guests:
Sukkot 1 dinner: 7 adults and one infant
Sukkot 2 dinner: 5 adults
Shabbat dinner: 5 adults and 2 children
Shabbat lunch: 7 adults, one child, and one infant.
And I don't have anything particular planned for what food when. So, here goes nothing.
I should do a large challah baking, enough for all the meals, and put the ones for Shabbat in the freezer. I have lots of honey to go with the challah. I have wine/grape juice, so that's easy. In general, Sukkot is cold enough that hot soup for starters is the way to go, especially thick soups that hold heat longer than thinner ones.
All of the meals will be buffet-style; I don't have a narrow enough table to fit in the sukkah with enough room for people on either side. So having things like hummus and other dips aren't as practical as at a sit-down meal. (Though if it rains, and we eat inside...)
Sukkot 1 dinner: I'm thinking something Thanksgiving-ish. Mushroom-barley soup to start, turkey, cranberries, winter squash, something green, perhaps stuffing (but perhaps not), banana-applesauce cake (with ginger?) or apple pie to finish, along with tea.
Once the turkey is carved, the frame and other less-useful bits go directly into a soup pot for turkey soup (with onions, sweet potatoes, and whatever else appeals).
Sukkot 2 dinner: mushroom-barley soup and/or turkey soup, depending on quantities. I don't want to assume I'll have enough turkey for dinner, so a tray of chicken parts cooked with rice and vegetables is likely. Cranberry relish again? Some kind of green salad, possibly spicy almond noodles (if so, nix the rice with the chicken in favor of more vegetables), and whichever dessert I didn't serve the night before. Tea, of course.
The tricky part about cooking for Shabbat is that I won't have time Thursday, so it's Wednesday after the chag ends, or Friday afternoon.
Shabbat dinner: I'm assuming I'll have soup enough left, of one sort or another (augmented if needed) for dinner, so that's a help. Turkey meatloaf (a 2 or 3 pound one), potatoes and/or winter squash, broccoli or some other green vegetable. Not sure about dessert, but one local guest offered to bring something, and she makes great desserts, so perhaps I'll foist that off.
Shabbat lunch: no soup, since I can't reheat liquids. Possibly fish? Or knishes? One person has severe allergies; I'm not sure if Butcherie-prepared foods are ok or not. Must check. I think chicken and rice again, with different veggies (or use barley instead of rice? Wild rice?). Maybe cranberry relish (notice a trend yet?). Sauteed vegetables of some sort, and a salad. Dessert: hrm. Not sure yet. Probably another baked fruit something.
Much will depend on what comes in the farm share and from Boston Organics. Luckily there's the farmer's market on Friday, too.
Other constraint: what will fit in the fridge and freezer.
General plan of attack for cooking (given that Sunday afternoon is taken):
Bake Saturday night/early Sunday morning (bread, cake, pie).
Bake trays of chicken and meatloaf at the same time, rotating top/bottom halfway through, sometime Sunday after I've bought them.
Do top-of-stove side dishes while poultry bakes. Or in between putting up the sukkah. Or while bread rises. Or any other time I can fit them in.
Cook the turkey Monday during the day, on time bake.
Shopping: turkey (I wonder if I should reserve one?), turkey roaster, 4 chickens in 8s, 3 pounds of ground turkey, 9 x 13 pans, grains as needed, Chinese noodles
Produce needed: sweet potatoes, onions, broccoli, mushrooms, salad greens, tomatoes, whatever else looks nice
But my planning brain is leaping ahead to the more involved holiday (making the assumption that I'll be written for life through the end of the month, at least. I hope so...)
First, getting the sukkah built. This isn't too hard, since the structure is up, and all I have to do is get the schach on. However, it does mean clearing some things off the porch, and the rainy weather is not conducive to this. Not that I'd put the schach up until after Y"K, but I could've gotten the porch cleared (for chairs). And it would be nice to have more substantial walls, given how chilly it's likely to be. I don't think I'm going to manage that, however; there's just too much to do.
Second, getting a lulav and etrog. This one just takes time, going to the Israel Bookshop Sunday morning, and deciding how nice a set I want. It's fun to pick out my own arba minim, though I'm one of the few women there.
And third, the food. Right now, I have lots of guests:
Sukkot 1 dinner: 7 adults and one infant
Sukkot 2 dinner: 5 adults
Shabbat dinner: 5 adults and 2 children
Shabbat lunch: 7 adults, one child, and one infant.
And I don't have anything particular planned for what food when. So, here goes nothing.
I should do a large challah baking, enough for all the meals, and put the ones for Shabbat in the freezer. I have lots of honey to go with the challah. I have wine/grape juice, so that's easy. In general, Sukkot is cold enough that hot soup for starters is the way to go, especially thick soups that hold heat longer than thinner ones.
All of the meals will be buffet-style; I don't have a narrow enough table to fit in the sukkah with enough room for people on either side. So having things like hummus and other dips aren't as practical as at a sit-down meal. (Though if it rains, and we eat inside...)
Sukkot 1 dinner: I'm thinking something Thanksgiving-ish. Mushroom-barley soup to start, turkey, cranberries, winter squash, something green, perhaps stuffing (but perhaps not), banana-applesauce cake (with ginger?) or apple pie to finish, along with tea.
Once the turkey is carved, the frame and other less-useful bits go directly into a soup pot for turkey soup (with onions, sweet potatoes, and whatever else appeals).
Sukkot 2 dinner: mushroom-barley soup and/or turkey soup, depending on quantities. I don't want to assume I'll have enough turkey for dinner, so a tray of chicken parts cooked with rice and vegetables is likely. Cranberry relish again? Some kind of green salad, possibly spicy almond noodles (if so, nix the rice with the chicken in favor of more vegetables), and whichever dessert I didn't serve the night before. Tea, of course.
The tricky part about cooking for Shabbat is that I won't have time Thursday, so it's Wednesday after the chag ends, or Friday afternoon.
Shabbat dinner: I'm assuming I'll have soup enough left, of one sort or another (augmented if needed) for dinner, so that's a help. Turkey meatloaf (a 2 or 3 pound one), potatoes and/or winter squash, broccoli or some other green vegetable. Not sure about dessert, but one local guest offered to bring something, and she makes great desserts, so perhaps I'll foist that off.
Shabbat lunch: no soup, since I can't reheat liquids. Possibly fish? Or knishes? One person has severe allergies; I'm not sure if Butcherie-prepared foods are ok or not. Must check. I think chicken and rice again, with different veggies (or use barley instead of rice? Wild rice?). Maybe cranberry relish (notice a trend yet?). Sauteed vegetables of some sort, and a salad. Dessert: hrm. Not sure yet. Probably another baked fruit something.
Much will depend on what comes in the farm share and from Boston Organics. Luckily there's the farmer's market on Friday, too.
Other constraint: what will fit in the fridge and freezer.
General plan of attack for cooking (given that Sunday afternoon is taken):
Bake Saturday night/early Sunday morning (bread, cake, pie).
Bake trays of chicken and meatloaf at the same time, rotating top/bottom halfway through, sometime Sunday after I've bought them.
Do top-of-stove side dishes while poultry bakes. Or in between putting up the sukkah. Or while bread rises. Or any other time I can fit them in.
Cook the turkey Monday during the day, on time bake.
Shopping: turkey (I wonder if I should reserve one?), turkey roaster, 4 chickens in 8s, 3 pounds of ground turkey, 9 x 13 pans, grains as needed, Chinese noodles
Produce needed: sweet potatoes, onions, broccoli, mushrooms, salad greens, tomatoes, whatever else looks nice
no subject
no subject
And there aren't slides, or moats, or anything like that, sadly.