Shabbat cooking

This is the last Friday afternoon before the time change (don't forget to fall back tomorrow night). In the summer, I get used to cooking the Shabbat food Friday afternoon, since there's plenty of afternoon in which to bake bread, then cook a main course and side dishes, sometimes even have the table set. In the winter, the timing changes completely. I surprised myself last year when I didn't switch to cooking most of the food Thursday night, as had been my wont. I managed to cook on Friday, but that was due to careful planning, having bread dough ready to go into the oven on time-bake (along with other baked dishes, sometimes) before leaving for work in the morning, for instance. It worked, though perhaps some of why it worked was not hosting as much as I'd done before. Two meals for me, and perhaps one or two other people, is entirely different from cooking dinner for eight. I hope that these winter Shabbatot are more social this year, while still managing not to cook much on Thursdays; I like having that evening available.

This week's food was inspired by the veggies in the farm share. ( Read more... )

I have two dining room chairs in my car, waiting to be brought in. I'm so excited to have my first meal with such nice chairs around my table!