Food for Shabbat

[magid]

• grape liquid, rolls (bought)
  
• vegetable soup: red onion, carrot, celeriac, and rutabaga, with salt, pepper, and cinnamon
  
• roasted vegetables: red onion, turnip, and beet
  
• baked brie with apricot chutney, served with water crackers
  
• crustless quiche with cheddar and sauteed spinach and red onion plus some tandoori seasoning
  
• roasted chestnuts
  
• fresh pineapple
  
• caramel choffee-bean chocolate things from Trader Joe's, and/or coffee-bean chocolate from Taza

Bonus: math editing giggle of the day:
"Add a positive number and a negative number where both numbers are the same."

Comments

[magid.livejournal.com]

Notes:

The soup was mostly carrot-y once pureed, and spicy with black pepper. There is much left over: I should freeze at least half of what's left, since it was a huge batch. (I have 5-6 kinds of soup in the freezer; I suspect I'll be eating those down more once the deep winter share ends in March, unless I start doing more pickling again. No clue why I've been lame about that recently).

I also had some sliced, lightly-salted slices of watermelon radishes, which are much less sharp than regular radishes, also prettier (as long as they don't sit around for hours). I need to put them in a not-quite-radish box in my head, to remind myself to eat them faster, since I do like them once they're sliced up.

Never got around to the pineapple.

Also, finished off a bottle of Baron Herzog Contour 2007, some of which was in the soup. Yum, though my tolerance seems to be down; less than half a glass made my cheeks feel rosy...