Shabbat menu

• grape juice, rolls
  
• soup: flageolet beans, butternut squash, already-sauteed onion and mushrooms, black pepper, tarragon, oregano, spicy Tofurky (vegan) sausage
  
• roasted onion, cauliflower, zucchini, and red fingerling potatoes (that were a bit rosy on the inside!)
  
• dry-fried green beans

I was going to roast fruit, maybe make a more obvious protein, but I ran out of oomph (and shopping time, for the protein). Possible supplements to this include: Camembert, hummus, baby carrots, fresh fruit (mostly citrus) and banana-walnut bread (When Pigs Fly is addicting, and this is sufficiently dessert-like to fill that role.)

Also, late last night I made a batch (7 half pints, as it turned out) of persimmon chutney, a first for me. Chutney being infinitely permutable, I looked at recipes online, then did with what I already had in the kitchen (no diced apple, for instance). What went in: cider vinegar, brown sugar (not a lot), raisins, two lemons (minced zest and juice), minced slices of crystallized ginger, powdered cayenne pepper, a diced onion, the guts of 16 persimmons in varying states of ripeness. I tasted a little of the juice, and it's a bit astringent... I hope it ages into something more mellow.