Food for Shabbat, mostly local edition

[magid]

I'm solo for dinner tonight, and out at friends' tomorrow, which gave me little impetus to make anything really inspired for dinner. Last night I made rice with cumin, cayenne, and nutmeg to bring for lunch (the request was a starchy side dish that fit a number of allergy restrictions, with the reminder that the kids love playing "name the spice" game :-). So lunch is set. As for dinner, I'm just today finishing the last of the chicken I made for R"H (I could so totally have gotten away with two chickens instead of three). I still have the poached cod bits from this week's fish share, which will likely turn into a mayo-based fish salad. Before work this morning I started in on this week's farm share, roasting a tray of eggplant and potatoes with onion and fresh oregano, plus black pepper. I also baked the end of the apples I picked the weekend before R"H, sliced and seasoned with a little black pepper and a little local honey. I have lettuce, radicchio, and peppers for a salad, too. I think I'm set, and dinner tonight is wholly local, except for the olive oil, vinegar, black pepper, and mayo.

Comments

[mabfan.livejournal.com]

Isn't it great having leftover chickens? Less cooking for the rest of the week!

[magid.livejournal.com]

Some leftover food is great. Too much, less so. I think I ate more than I otherwise would have so as not to waste food, which is less than ideal.

[magid.livejournal.com]

Got a last-minute guest or two, so I'm adding red sauerkraut, and the tomatoes that I picked on the porch for the salad. I remembered the pomegranate I never used last week, which will be nice with the apple stuff, though very much not local.

[magid.livejournal.com]

Actually ended up feeding four guests, so added hummus and matza. Plus there was the end of the apple-cinnamon bread pudding made with pumpkin-date bread, and some pomegranate seeds left over from R"H.