R"H planning
Sep. 11th, 2007 11:55 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
magidIn lieu of scribbling long lists on stickies...
Pre-yom tov: light a huge candle, set up the electric burner on a timer, and make an eruv tavshilin.
First night dinner I'm hosting. Current menu ideas:
wine/grape juice, multi-grain challah sweetened with maple syrup, apples and honey (both local), turkey, bread stuffing (possibly with When Pigs Fly six grain and pumpkin seed bread, also onions, mushrooms, sage, etc), cranberry something, green salad (no tomatoes), possibly another cooked vegetable, and something simple for dessert (fruit, pareve chocolate, or cranberry something instead of with the main course).
First day davening with Tehillah at Harvard Hillel (I've been honored with glilah! I'm still sort of shocked by this). Lunch at home, of whatever leftovers appeal or whatever I want to prepare that doesn't require an oven (possibly a huge batch of tomato salad with feta).
Second night davening if it happens with Tehillah, then out to dinner. I'm bringing roasted peppers, also perhaps other roasted veggies, but separately, given the pickiness of the eaters.
Second day davening with Tremont St. traditional minyan, conveniently at Youville Hospital (read: if necessary, I can duck home during yizkor to futz with kitchen things). I'm hosting lunch afterward, and I think it will also be a meal based on leftover turkey, with some new veggies and salad (with tomatoes this time) tossed in for good measure, possibly a loaf of gefilte fish. Really, it depends on how much is left from Wednesday and what I get from the farm share (maybe a stir fry?).
I'm out to dinner for Shabbat. Given the location, I'll be delivering my lunch contribution before I settle down for dinner, so bring green salad with poached chicken on the side (salad greens, arugula, tomato, peach and/or apple, scallion, sunflower seeds, diced poached chicken breasts flavored with garlic and pepper, maybe some lime; no nuts, no mango). Depending on how things work out, I may be carrying a second set of keys for the arriving houseguest as well.
Shabbat lunch is at noon, around the corner from the dinner plans. With the salad already brought over, I'm footloose and fancy free.
To be decided: other davening choices, and whether I want to go to the class Shabbat afternoon about layning one's own aliyah on Simchat Torah. (They're mostly short, other than the big important ones, so this is theoretically doable. Nervous making, because I haven't layned in years, and barely did then, but maybe I should change that. Though it's hard, the whole public performance aspect of it...)
Of the food to be made, bread is rising and will be baked tonight. Ideally, I'll make the chicken breasts tonight (in the wok, leaving the oven pareve), and the rest of the Shabbat salad can wait until Friday for veggie prep. Around the bread schedule, the oven will be dedicated to roasting things (thank goodness the weather is cool), at least a tray of peppers, and likely a tray of other root vegetables, possibly some other combination as well, depending on the farmer's market. I want to deal with the rest of the peaches, so a fresh peach salsa with a few, cran-peach jam (maybe with some plums?) with most of the rest, leaving a couple for the Shabbat salad. If there's time in the canning pot, a batch of applesauce would be good, but that's unlikely. I should make the stuffing tonight (so I can acquire the bird and cook it slowly tomorrow during the day).
Tomorrow, make some cran-thing, and whatever veggies on top of the stove, possibly gefilte fish.
To get at the Butcherie: a turkey, pareve chocolate, possibly some overpriced pareve dessert if I cave.
To get at Trader Joe's: two packages chicken breasts, possibly a pound of ground turkey for just-in-case (stir fry, burgers, meatballs, whatever back up thing).
To get at the farmers' market: salad greens, arugula, red peppers, possibly potatoes or something else that looks nice.
Pre-yom tov: light a huge candle, set up the electric burner on a timer, and make an eruv tavshilin.
First night dinner I'm hosting. Current menu ideas:
wine/grape juice, multi-grain challah sweetened with maple syrup, apples and honey (both local), turkey, bread stuffing (possibly with When Pigs Fly six grain and pumpkin seed bread, also onions, mushrooms, sage, etc), cranberry something, green salad (no tomatoes), possibly another cooked vegetable, and something simple for dessert (fruit, pareve chocolate, or cranberry something instead of with the main course).
First day davening with Tehillah at Harvard Hillel (I've been honored with glilah! I'm still sort of shocked by this). Lunch at home, of whatever leftovers appeal or whatever I want to prepare that doesn't require an oven (possibly a huge batch of tomato salad with feta).
Second night davening if it happens with Tehillah, then out to dinner. I'm bringing roasted peppers, also perhaps other roasted veggies, but separately, given the pickiness of the eaters.
Second day davening with Tremont St. traditional minyan, conveniently at Youville Hospital (read: if necessary, I can duck home during yizkor to futz with kitchen things). I'm hosting lunch afterward, and I think it will also be a meal based on leftover turkey, with some new veggies and salad (with tomatoes this time) tossed in for good measure, possibly a loaf of gefilte fish. Really, it depends on how much is left from Wednesday and what I get from the farm share (maybe a stir fry?).
I'm out to dinner for Shabbat. Given the location, I'll be delivering my lunch contribution before I settle down for dinner, so bring green salad with poached chicken on the side (salad greens, arugula, tomato, peach and/or apple, scallion, sunflower seeds, diced poached chicken breasts flavored with garlic and pepper, maybe some lime; no nuts, no mango). Depending on how things work out, I may be carrying a second set of keys for the arriving houseguest as well.
Shabbat lunch is at noon, around the corner from the dinner plans. With the salad already brought over, I'm footloose and fancy free.
To be decided: other davening choices, and whether I want to go to the class Shabbat afternoon about layning one's own aliyah on Simchat Torah. (They're mostly short, other than the big important ones, so this is theoretically doable. Nervous making, because I haven't layned in years, and barely did then, but maybe I should change that. Though it's hard, the whole public performance aspect of it...)
Of the food to be made, bread is rising and will be baked tonight. Ideally, I'll make the chicken breasts tonight (in the wok, leaving the oven pareve), and the rest of the Shabbat salad can wait until Friday for veggie prep. Around the bread schedule, the oven will be dedicated to roasting things (thank goodness the weather is cool), at least a tray of peppers, and likely a tray of other root vegetables, possibly some other combination as well, depending on the farmer's market. I want to deal with the rest of the peaches, so a fresh peach salsa with a few, cran-peach jam (maybe with some plums?) with most of the rest, leaving a couple for the Shabbat salad. If there's time in the canning pot, a batch of applesauce would be good, but that's unlikely. I should make the stuffing tonight (so I can acquire the bird and cook it slowly tomorrow during the day).
Tomorrow, make some cran-thing, and whatever veggies on top of the stove, possibly gefilte fish.
To get at the Butcherie: a turkey, pareve chocolate, possibly some overpriced pareve dessert if I cave.
To get at Trader Joe's: two packages chicken breasts, possibly a pound of ground turkey for just-in-case (stir fry, burgers, meatballs, whatever back up thing).
To get at the farmers' market: salad greens, arugula, red peppers, possibly potatoes or something else that looks nice.
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no subject
Date: 2007-09-11 04:05 pm (UTC)no subject
Date: 2007-09-11 04:10 pm (UTC)Shana tova!
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Date: 2007-09-11 05:04 pm (UTC)no subject
Date: 2007-09-11 05:21 pm (UTC)Much better than Hagbah as far as stress goes. :)
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Date: 2007-09-11 05:52 pm (UTC)no subject
Date: 2007-09-11 05:54 pm (UTC)I dunno; hagbah could be fun :-)
(I know I can lift most sifrei Torah straight up from underneath when closed; I've done that for dancing on Simchat Torah. I haven't paid enough attention to the size of this one to see whether it would be fairly easy to lift.)
no subject
Date: 2007-09-11 09:50 pm (UTC)Shanah tovah, Magid.
no subject
Date: 2007-09-11 09:51 pm (UTC)Shana tova to you, too.
Gmar chatima tova.
no subject
Date: 2007-09-12 07:54 pm (UTC)Shana tova!
no subject
Date: 2007-09-12 08:13 pm (UTC)There are some sifrei Torah that are quite small/light, that even a child could do hagbah on. I wonder whether the heavier ones are more modern, with less need for them to be portable and greater emphasis on the art?
no subject
Date: 2007-09-12 08:22 pm (UTC):-)