Shabbat menu
Jan. 25th, 2008 04:15 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
magidaka, the trying-to-keep-up-with-veggie-infusion edition. Cooking on winter Friday afternoons when it's sunny is amazing, the sunlight coming in the windows at just the right angle and dripping off the food.
There's also much cheese and lox about.
* Mangoes are a tricky fruit for me, I think because I never had one when I was young, so their flavor is complex in a way that I'm not always in the mood for when I want fruit, especially if I'm tired or in need of more comfort food. In chopping up the mangoes, I discovered that slightly underripe mangoes can be fine even in that sort of mood, because the complexities of the ripe fruit have not yet developed. Plus, I always tended to prefer underripe, crunchy fruit as a kid (I never liked truly ripe pears, for instance, once all that lovely crunch is gone. Which is why apples are so excellent :-)
** There were navel and other (presumably Valencia) oranges in this week's box. I cut the huge navel oranges first, and was surprised to find that the flesh was more that of a pink grapefruit, though the navel structure was definitely orange. They were mild in flavor, far milder than I expect from an orange, but chalked that up to the color. Then I started on the other oranges, and they, too, were almost tasteless. I abandoned my original plan to have some cut up fresh ones, and put them all in to roast.
- grape juice, rolls from When Pigs Fly
- sauteed red onions and broccoli
- roasted sweet and white potatoes
- a dish of sauteed onions, garlic, slices of Tofurky Italian 'sausage', crimini mushrooms, already-baked sweet potatoes and butternut squash, white and red chard, a can of pinto beans, black pepper, and hot sauce
- roasted mangoes* and oranges**
There's also much cheese and lox about.
* Mangoes are a tricky fruit for me, I think because I never had one when I was young, so their flavor is complex in a way that I'm not always in the mood for when I want fruit, especially if I'm tired or in need of more comfort food. In chopping up the mangoes, I discovered that slightly underripe mangoes can be fine even in that sort of mood, because the complexities of the ripe fruit have not yet developed. Plus, I always tended to prefer underripe, crunchy fruit as a kid (I never liked truly ripe pears, for instance, once all that lovely crunch is gone. Which is why apples are so excellent :-)
** There were navel and other (presumably Valencia) oranges in this week's box. I cut the huge navel oranges first, and was surprised to find that the flesh was more that of a pink grapefruit, though the navel structure was definitely orange. They were mild in flavor, far milder than I expect from an orange, but chalked that up to the color. Then I started on the other oranges, and they, too, were almost tasteless. I abandoned my original plan to have some cut up fresh ones, and put them all in to roast.