Food for Shabbat
Oct. 18th, 2010 08:52 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
magidStarted cooking late thislast week, a couple of hours before candlelighting (no surprise that I ran out of time to post before Shabbat, then....), and didn't have guests (again :-(), so it was again use-up-the-farm-share.
potato-leek soup
baked buttercup squash
chard sauteed with onions and sesame-soy sauce
chicken breasts sauteed with a bit of water-thinned eggplant-garlic spread (that I originally intdended to go into green salad, but in the cool weather, salad for one just seems not to happen)
boozy apple-pear sort-of crisp
Also madethislast week: four pints of spicy-sweet carrot pickles, three half-pints of hot cherry pepper pickles, and two big containers of sauerkraut. The square container is just napa cabbage and salt (just part of the larger cabbage; it didn't all fit in one jar), while the round container is napa cabbage (the rest of that head, and the other head), green cabbage (one of the two heads from earlier weeks' shares), a jalapeno pepper, and two tiny Pretty in Purple peppers (peppers from the porch). It won't be kimchee, but that's were I got the idea from. I started two batches of liqueur, one Bosc pear with vanilla, the other yellow heirloom tomato with basil. I hope they come out well. And I crocheted three hats (with another two completed after Shabbat over the weekend.)
potato-leek soup
baked buttercup squash
chard sauteed with onions and sesame-soy sauce
chicken breasts sauteed with a bit of water-thinned eggplant-garlic spread (that I originally intdended to go into green salad, but in the cool weather, salad for one just seems not to happen)
boozy apple-pear sort-of crisp
Also made
no subject
Date: 2010-10-18 06:14 pm (UTC)It's the first week in a loooong time involving neither Jewish holidays nor civil holiday weekends.
I've acquired a small head cauliflower. What's something special I can do with it?
You've been quite productive!
no subject
Date: 2010-10-19 03:54 pm (UTC)I love roasted cauliflower, myself, and that's usually my first choice when I haven't had cauliflower for a while. Cut into chunks, toss with pieces of onion, olive oil and salt, other seasonings if you want, then roast at 425 F for about an hour or until it's browned/caramelized a bit.
Or there's cauliflower with cheese, or mashed a la mashed potatoes. But roasted's my favorite.
no subject
Date: 2010-10-19 08:57 pm (UTC)Was at the auto body shop today for the insurance adjustment / estimate. Everything went smoothly with the shop and the adjuster. Thank you for helping me make things so easy. We'll do the repairs in two weeks, it seems. Denise sends her regards and thanks you for referring me to them.
no subject
Date: 2010-10-19 10:20 pm (UTC)And thanks for the regards from Denise :-)