Sukkot prep, still in progress

[magid]

done

• groceries bought (except for eggs, but I don't absolutely need them so it's ok)
  
• lulav and etrog bought
  
• porch cleared (enough to fit four more chairs, anyway)
  
• food cooked
  
  • roasted beets and sweet potatoes
    
  • Brussels sprouts (I wonder if I should marinate them in something, rather than having them plain.)
    
  • baked winter squash (three kinds mixed together; for serving they'll go with salsa)
    
  • banana-applesauce cake
    
  • apple crumble

to do

• put up schach (I was too nervous to put it up today with the high winds)
  
• cook more
  
  • bake challot (on the second rise now)
    
  • chicken with brown and wild rice (once the bread comes out)
    
  • cranberry relish
    
  • kiwi granita (as long as I've got the food processor out...)
    
  • spicy almond noodles
    
  • sauteed eggplant and peppers (with some tomato product)
    
  • sauteed napa cabbage with soy sauce and sesame oil
    
  • mushroom barley soup
    
  • turkey (during the day tomorrow on time bake)

None of what's left is particularly difficult, but I'm tired.

also

• after carving the turkey, start turkey soup
  
• for Shabbat
  
  • turkey meatloaf
    
  • gefilte fish
    
  • re-evaluate veggies after yom tov in light of farm share bounty
    
  • possibly something with polenta

Comments

[cellio]

Please tell me about spicy almond noodles?

[magid.livejournal.com]

Usually I use some kind of thinnish long Chinese noodles I can find in the fridge case, but I forgot to get those, so I'm going to use some dry Asian noodles instead. Cook according to directions. While they're cooking, mix some Szechuan spicy sauce (I use SanJ brand) with almond butter, and thin with some water until the consistency is thinnish and as spicy as you like. Once the noodles are drained, mix in the dressing.

I've added things like shredded carrot, scallions, and such, but really, they're good alone, either warm or cold.

[cellio]

Ah! Thank you; that sounds yummy. I was reading it as pasta and actual (whole, slivered, or whatever) almonds, not Asian noodles and almond butter. I was having trouble imagining my interpretation working well. :-)

[magid.livejournal.com]

Slivered almonds would be a nice garnish.

[estherchaya.livejournal.com]

Brussels sprouts (I wonder if I should marinate them in something, rather than having them plain.)

Heat some olive oil with garlic in it, toss in the brussels sprouts, move around to coat evenly, add a pinch of kosher salt and you're done. They can still be served cold, but heating the olive oil and garlic will help infuse the garlicky flavor in the veggies.

[magid.livejournal.com]

Sounds yummy. I suspect it depends on how much I get done tonight (ie how much time I'll need with other dishes in the pareve frying pan).

Newest oops: realizing I forgot to get a turkey roaster. I have 9x13 pans, but that's likely not enough. Gr.

[surrealestate.livejournal.com]

mmm... i miss your cooking.

[(Anonymous)]

It all sounds so wonderful!