Plumbing saga

( a tale of water and faucets )

Shabbat menu

• wine, challah (with multigrain flakes)
  
• olives, zaatar
  
• soup: butternut squash, celeriac, onion, garlic, chickpeas, lacinato kale, salt and pepper, and another bag of organic vegetable broth made this spring
  
• chicken, some baked with chipotle mustard, some baked with sugar-free cran-citrus compote
  
• brown rice mix (brown rice, black barley, radish seeds)
  
• sauteed zucchini with roasted tomatoes (frozen from this summer's farm share bounty)
  
• red sauerkraut
  
• sorbets (lemon, blueberry, blood orange) and lemon pizzelle
  
• figs, cashews, cherries marinated in Maraschino
  
• tea