Food for Shabbat

[magid]

I'm still tired and underinspired, unfortunately.

• grape liquid, rolls
  
• hummus, za'atar (if I get around to it)
  
• potato-leek soup garnished with chives* from the porch
  
• homemade sort-of baked beans (anasazi beans, small white beans, and some black-and-white cow-patterned beans boiled together, then baked with sauteed onions and garlic*, crushed tomatoes with basil, chipotle mustard, local honey*, dried mushrooms (for umami), black pepper, and brown rice miso)
  
• spicy tofu* sauteed with broccoli*, onions, garlic*, and crimini mushrooms*
  
• baked sweet potatoes*
  
• roasted cauliflower*, zucchini*, and red onion*
  
• Medjool dates**, nuts, halva, honey-halva spread, tea, etc.
  * organic
  ** Do they count as local if I bought them where they were grown?

I expect I'll be recycling some of this into Shavuot meals, which starts Sunday night (and runs for two days outside Israel).

PS. I miss Israeli salad, especially the cucumbers (and especially for breakfast).

Comments

[(Anonymous)]

Hope Shabbat refreshes your tired self and inspires you, though it does appear to be good inspiration evident in your menu.

Mmm, potato leek soup. And porch chives!

I am having sweet potato too!

Yes, I say it does count, since the obtainment of the dates was not the purpose of your travel.

A lovely, nicely-rounded menu.

Strange that Shavuot follows Naso this year and not Bemidbar.

Israeli salad and fresh Israeli vegetables for breakfast I agree are wonderful.

Stay cool!

[magid.livejournal.com]

Somehow, in the rainy coolness that was Friday, I couldn't quite believe the predicted heat for yesterday, so the fans weren't turned on. Alas.

Thanks for your kind words. Now to figure out how to use what's left for the chag tonight!