Planning for Shabbat
Aug. 26th, 2005 01:19 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
magidCandle-lighting is 7:10 this week, so it all has to be done by then. Well, by 7:28 at the latest, but I'd rather aim for candle-lighting than plan to use the 18 minutes.
I bought some of the fluffy pita at the Butcherie yesterday, so I'm not baking bread this week. I haven't been baking bread much at all lately; I think the motivation to do it for just me is lacking, especially since I then end up with so much leftover (another indication that I'm hosting much less than I used to. I should probably change that.), and there's only so much bread pudding one can make (and again, consume). (Side note: most pita in this country is not good; I got spoiled in Israel, where the flatbreads are excellent. This one brand seems to have it right (some Canadian company, I think, but it's not in front of me).)
First in the oven will be roasting potatoes and onions, and possibly a tray of something else as well if something appeals at the farmer's market. While that's cooking, boil the edamame, and start sauteeing vegetables (right now *checks the farm list*, I think that's onion, garlic, pepper, and broccoli). If there's time, make a dessert or two: banana-applesauce cake. And if I buy enough peaches, some kind of peach crisp, perhaps with crystallized ginger. Once the pareve stuff is done, roast a turkey thigh. I think this will also be with peaches, using some of the watermelon pickle (which is vastly more gingery than vinegary), mango, and hot peppers. Somewhen in there, make a tomato salad, though not with feta, obviously. And I have a couple of excellent dumplings from Ruth's to round out the menu.
Also to do in between times: get some prescriptions renewed, and do a load of laundry. It would be nice if there were time to do errands in Harvard Square, but time is not that elastic, and they can be done next week. Oh, and I should get some books from the library, too.
PS I have this whole head of celery, and I'm realizing that it's unlikely I'll be making soup soon (my one use for celery, other than in stuffing). Does anyone have favorite uses that someone not very enamored of celery would like?
I bought some of the fluffy pita at the Butcherie yesterday, so I'm not baking bread this week. I haven't been baking bread much at all lately; I think the motivation to do it for just me is lacking, especially since I then end up with so much leftover (another indication that I'm hosting much less than I used to. I should probably change that.), and there's only so much bread pudding one can make (and again, consume). (Side note: most pita in this country is not good; I got spoiled in Israel, where the flatbreads are excellent. This one brand seems to have it right (some Canadian company, I think, but it's not in front of me).)
First in the oven will be roasting potatoes and onions, and possibly a tray of something else as well if something appeals at the farmer's market. While that's cooking, boil the edamame, and start sauteeing vegetables (right now *checks the farm list*, I think that's onion, garlic, pepper, and broccoli). If there's time, make a dessert or two: banana-applesauce cake. And if I buy enough peaches, some kind of peach crisp, perhaps with crystallized ginger. Once the pareve stuff is done, roast a turkey thigh. I think this will also be with peaches, using some of the watermelon pickle (which is vastly more gingery than vinegary), mango, and hot peppers. Somewhen in there, make a tomato salad, though not with feta, obviously. And I have a couple of excellent dumplings from Ruth's to round out the menu.
Also to do in between times: get some prescriptions renewed, and do a load of laundry. It would be nice if there were time to do errands in Harvard Square, but time is not that elastic, and they can be done next week. Oh, and I should get some books from the library, too.
PS I have this whole head of celery, and I'm realizing that it's unlikely I'll be making soup soon (my one use for celery, other than in stuffing). Does anyone have favorite uses that someone not very enamored of celery would like?
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Date: 2005-08-26 06:17 pm (UTC)(The bulk of freezer space is taken up with nuts, raw meat, whole-grain flours, cranberries, butter/margarine, and a bit of already-cooked food (greens, especially; they come in such large quantities that I can't eat it all at once.)