magid

In which Sunday included far less than I’d hoped

2026-04-13T00:54:57Z

Today I’d had the intent to finally put the Pesach kitchen away so I can start cooking, but that hasn’t happened (yet? Maybe posting this will get me to do it?). I was already underslept by a lot, and today’s must-do’s were emotionally raw. ( Read more... )

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Pesach cooking

2026-04-01T16:23:39Z

Tonight is the start of Pesach. For the first days, I’m hosting no meals at home, but bringing food to both seders and almost half a meal to Shabbat dinner. I can cook on yom tov, but prefer to minimize it, plus I’m not leaving the oven on for three days, so cooking will be on the hot tray (variable temp options) if it happens. Oh, and later I’m to go to Seder1Home to help with their prep, which is why I got up early to cook here even though I’d taken the day off.

a lot of chocolate-matza clusters (70-80, using 4 of the six bags of chocolate chips I had to get because there were no bars of plain chocolate at the Butcherie (I did manage to avoid the other option, which was “chocolate flavored chips”)), spiced with ginger, cayenne, nutmeg, cinnamon, and salt (going to all three meals)
six heads of roasted garlic
a dozen hard-boiled eggs
tray of roasted veggies 1: golden beets*, purple-top turnips*, potato*, carrots* (seder 2)
tray of roasted veggies 2: carrots* and purple-top turnips (seder 2)
tray of roasted veggies 3: potatoes, sweet potatoes, onions, red beet* (Shabbat dinner)
tray of roasted veggies 4: halved eggplants, which then were scraped out and drained, then got added to
a spread of the eggplant, smoked paprika, sauted onions and baby bella mushrooms, some of the roasted garlic, plus walnuts and walnut meal (may add minced hard-boiled eggs at individual meals) (likely some to Shabbat dinner)
potato salad (oil and vinegar dressing) with hard-boiled eggs, scallions, parsley, and cucumber (may add pickled beets* at individual meals)

Still to make: carrot*-radish* slaw (Shabbat dinner; can make Friday once I make an eruv tavshilin), and whatever food for lunches (could be matza-with-toppings (cheese, whitefish salad, egg, eggplant spread), could be matza brei (with onions and scallions) or eggs-and-vegetables, could be some form of a beef stew or tsimmes (if the former, with potatoes, onions, carrots, tomato paste, a touch of hot pepper paste, possibly zucchini and tomatoes; if the latter, with onions, carrots, sweet potatoes, prunes, diced limes).

I forget betweentimes that I really do like my Pesach chopping knife; it’s a reminder that I should be sharpening my rest-of-the-year chopping knife much more frequently.

Chag kasher v’sameach to those observing.

* locally sourced

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A Wednesday

2026-03-26T02:03:48Z

Work was lower key today, now that a deadline for $PrintedThing has passed (so much last-minute scrambling, including deletions due to no longer wanting to feature $CompanyThatDidStupidThings, as came to light yesterday). There are still some ongoing things, but without that one piece, it’s easier to cope with them.

I checked the forecast, and was appalled to see highs in the high 80s (°F): it’s not even April yet! We shouldn’t get those temps in Boston until late May at the earliest. ::sigh::

I was on to check my section of the eruv this week, and decided to do that after work today instead of before work tomorrow. Usually I start near the East Somerville T stop and head approximately outbound. Since I was already on the Green Line, I took it to the other end of the section and worked my way back. It was just enough different that it kept me on my toes.

I ended by a 109 bus stop, and decided to go to Costco before heading home. I was walking around the casino hotel, and realized they’d probably have a nicer bathroom than Costco, so now I’ve finally been inside the Encore building, though only a small fraction of it. It’s impressive, with fun mosaics in the floors, and the feel of a very very upscale mall, plus conference space (not to mention the hotel and casino). I think some of the landscaping includes mugo pines, so I may have a way to make actual mugolio this year. This Costco didn’t have much that was useful for Pesach; at least I finally bought the new pillows I’ve been wanting for months.

My feet are tired now; turns out I walked >6 miles today, some of it carrying some heavy groceries.

Weird idea: given that I can find tapioca starch kosher for Passover, shouldn’t I be able to find whole tapioca pears kfP? (Not that I’ve seen this.) And if so, I could use them not only for pudding, but also maybe in a savory application like a kfP cholent variant.

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Midday cuteness

2026-03-24T17:07:49Z

There was a drop-in work event today, Barn Babies, by the college my department is part of, which is how I got to see the adorableness that is smol animals, including a piglet, a goat, a few dogs, and a lot of rabbits and chickens that were being held by folks after being wrapped up in little towels, a little loaf of rabbit or chicken. (Looking was enough for me as a quick break from actual work tasks, especially since it got me outdoors to go to another building.)

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Bus updates: CT2 & 85

2026-03-24T12:12:16Z

There are three bus routes that end by my work. One I take when I don’t walk the whole way, one I take to Brighton (friends and/or shopping), and the third, the 85, goes from Kendall Square to Union Square (Somerville) (it claims to go to Spring Hill, but that was cut off the other end years ago due to some construction and never put back afterward).

Until early next month, that is. The powers that be at the T have decided to merge the CT2 route, which currently runs from Ruggles to Sullivan (southish and northish on the Orange Line, but with the route wiggling west from the train route, going through the medical area, and not-close stops to make it more express, as befitting a “cross-town” bus), with the 85. Although the route will be almost the same as the CT2’s much longer path, for some reason, the name CT2 is being retired, and the new route will become the 85.

The new route bypasses the last stops of the old 85 route, leaving the Spring Hill area without much bus service. I use the current route as a convenient way to get to Market Basket after work. The new route will mean a longer walk to make that happen, though still doable. On the plus side, it will go past Sullivan to Assembly Square, which I haven’t visited in ages, so maybe I’ll manage to get there some time. (Also helpful for folks who have jury duty at the courthouse.)

I took the 85 (old route) last night, and the bus driver was Not Happy about the route change, partly about how it leaves that part of the Union Sq area unserved by buses, and partly about how the route will be moved from one T garage to another, after a previous change left the current garage down a route already.

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The End Is Nigh

2026-03-24T01:30:19Z

Thursday night I went to a performance of Liars and Believers’ The End Is Nigh at the Foundry, which has a black box space.

It was an impressive show about three contestants on the last game show on the air at the end of the world as we know it (complete with ridiculous ads). The expectation is that as they deal with this week’s Horsemen of the Apocalypse, only one will be left standing (this week’s Horsemen included War, Famine, Plague, and Ecological Disaster), but not only did the three work together to overcome the various situations, the supporting musicians found themselves changing, no longer believing that the pain and suffering of others was enjoyable entertainment.

The show is very accessible, with all the dialogue projected on the backdrop. The set was bare bones, using things like tarps. The costumes were varied, especially given there were at least 18 characters among the 6 actors. There were masks, shadow puppetry, and more, and a lot of really funny moments along with a serious message about treating people as full humans.

Another interesting show by this group; I look forward to talking about it with the director at first seder.

I went with a friend I haven’t seen in months, back from her travels. We caught up on the walk home (I spotted a witch hazel in bloom, planted in a microclimate that was office building on three sides so obviously just a bit warmer), doing our usual talking for ages at the point where our paths diverged. It was long enough that we saw six cop cars going by in one direction at the end of shift change, then another six coming out, plus another two after someone’s car was stopped in the middle of Inman Square. The car ended up being impounded, so my guess is drugs, but really, I have no idea.

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A soup conversation

2026-03-22T23:32:11Z

I thought of Minoanmiss when I read this dialogue from Thomas Gray in Copenhagen: in which the philosopher cat meets the ghost of Hans Christian Andersen (Philip J Davis), pp. 37-29: ( Read more... )

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Winter share, 11 of 11

2026-03-18T21:23:40Z

I was surprised to find a boxed share at the distribution site; it just doesn’t feel that cold. I pulled out the kitchen scale to get weights.

a big bag aka 2.5 lb of spinach
6 lb carrots
2 lb beets
3 lb enormous red radishes (some bigger than the beets), Scarlet Queen variety
3.5 lb little round potatoes

First thoughts: the farm email had said there would also be collard greens from one of their neighboring farms; I’m disappointed that they didn’t come (and nothing else was substituted, either). Other than the spinach, these will all last well, so I can use them now and through Pesach. And other than the R.O.U.Ses (Radishes Of Unusual Size), these are all pretty easily used-in-almost-anything veggies for me, too.

The summer share starts sometime in June (tbd based on spring conditions); it’s always a bit dd to have no pickups on my calendar.

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Today in food prep

2026-03-06T22:10:23Z

roasted sweet potatoes* with cumin
sauted Beyond with onions to serve over hummus
red cabbage*, carrot*, and purple starburst daikon* slaw with soy sauce, sesame oil, sesame seeds, lemon juice, and toasted cashews
cucumber-mango salad with tajin seasoning
sauted parsnips*
matza balls to put into
soup with veg* stock, dried baby lima beans, carrots*, and onions
seitan to put into
a saute of onions, carrots*, zucchini, Baby Bella mushrooms, king oyster mushrooms, and wood ear mushrooms
ginger* cake from Salt, Fat, Acid, Heat

* locally sourced

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Winter share, 10 of 11

2026-03-04T22:53:02Z

2 pounds of parsnips
1 largeish red cabbage
3 small bags of spinach
3 pounds of potatoes
4 pounds of carrots (swapped for more potatoes, because I am still inundated with Previous Carrots)
1 medium-large rutabaga (which, unlike last year, is actually a rutabaga, not a Macomber turnip, yay! (I like Macombers too; I just like rutabagas more, so if I have to choose only one, it’s an easy decision))
3 0.75-oz packages of basil (swapped for another rutabaga)

First thoughts: parsnip slices sauted in butter/Earth Balance, with nutmeg or possibly a spice mix. Various cabbage and carrot slaws, possibly with daikon, since I still have at least three big red ones. Roasted rutabagas. Colcannon with potatoes and spinach.

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Blood donation

2026-02-27T02:40:45Z

It was time for another blood donation, and I finally found time to do that today after work.

I got lucky: the intake person managed a finger stick that didn’t hurt (this is usually the worst part of donation, so it’s noticeable*, and the phlebotomist was also excellent. (Also, very attractive.) We were chatting for the 5 min or so it took to drain enough blood, and it turned out that his sister graduated from $MyEmployer, 19 years ago. Which surprised me enough that I used my outside-my-head voice to say that either his sister is much older, or he looks seriously younger than he is. Turns out he’s 20, and all his siblings (and half-siblings) are seriously older than him: his father is in his 70s, and could be his grandfather. Whoa. He mentioned that he would’ve liked the chance to be a kid with siblings closer in age to hang out together, but did have the advantage of many more adults invested in him (in a way that made me think of Clara Barton.**)

On the way out, I recognized the other phlebotomist who’s my birthday twin, and he said that {other woman in a donor chair} was also our birthday twin, so we had a birthday triplets moment :-)
(And I got to tell her that we also share our birthday with The Count, from Sesame Street.)

* apparently Children’s Hospital and possibly also the Red Cross have ditched the finger stick (to determine hemoglobin levels; too much or too little (much more likely) disqualifies the donor for the day) in favor of something non-invasive. I’d really like MGH to get with the program.

** also apparently, I keep thinking Clara Barton thoughts around when donating blood. I suppose it makes some sense.

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221 Mt Auburn St

2026-02-24T00:35:59Z

I’ve had a couple of (regular corpus maintenance, not fixing) appointments at Mount Auburn Hospital recently, and I decided to walk rather than bus. The first time, I figured I’d get to check out the progress at 221 Mt Auburn St, but no dice: the street is not only blocked to vehicular traffic for a couple of blocks (non-trivial; it’s a somewhat major street), but also pedestrians. I feel so badly for the folks who used to live there.

( backstory )

Demo photos by week available at:
https://www.cambridgema.gov/Departments/capitalbuildingprojects/projectsinitiatives/221mtauburnstreet

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Blizzard!

2026-02-23T23:59:50Z

Yesterday morning, $Municipality announced snow emergency parking would be starting at 8a (the snow didn’t start until after dark), while $Employer announced later Sunday that today would be a snow day, with regular operation starting tomorrow morning at 7a. Alas for me, that I can work remotely, so I didn’t get any benefit (other than the lack of commute).

The wind today was impressive, snow whipping around so strongly that walls were coated in white, not just roofs. It’s slowed now to just snow, having already dropped what I think is over a foot of snow (the drifts make it difficult to be certain; a recently posted news article lists amounts ranging from under half a foot out on the Cape, to almost three feet in Dartmouth). It looks beautiful from the comfort of home; I’m very glad not to be out, though.

My porch is filled with snow; I haven’t been able to open the doors to the porch since MLK weekend.

eta, 7:50p: The city isn’t lifting the snow parking ban until 5p tomorrow, and my functional boss has said that tomorrow’s work sessions will be online tomorrow, just like today, so I can work from home again tomorrow if I wan/if Outside looks less navigable than I’d like.

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GetFit

2026-02-22T22:13:47Z

Every year $Employer has run a voluntary exercise program in the late winter, where people form teams to cheer each other on to make weekly goals (minutes of movement, not intensity, so open to a fairly wide range of folks). After last year’s program, there was an announcement that it had been cancelled, presumably as part of the cost-saving measures put in place to mitigate the deficit by the sudden change in tax rate on money from endowments. I was a little sad, but as a wholly non-essential program, it made sense.

This fall, there was an announcement that it would be happening again this year, as part of a different department’s programming, and as an 8- rather than 12-week program.

It’s still motivation to get moving during a time of year it’s easy to cocoon, so I signed up. In the old program, there were weekly goals of however many minutes. In the current one, there’s also a weekly goal, but when I looked at it, I was overwhelmed: the 8th week had over 8000 ‘wellable’ points, with a maximum of 1500/day (for scale: 1 mile walked = 100 points). What?! I started freaking out just a bit, trying to figure out how in the last week I’d manage that many points. Then I was chatting with the leader of the tunnel walk I went on Thursday, and she said that she thought it was cumulative, not weekly, goals. Which made a lot more sense, when I thought about it.

So I’m trying to work in more exercise, but not go so overboard that I injure myself or something.

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Today in food play

2026-02-20T20:57:23Z

soup: turkey stock (made around Thanksgiving, frozen since then) with onions, carrots*, parsley, and matza balls
turkey breast (also frozen since Thanksgiving) topped with smoky tomato* jam, baked over onion, sweet potato*, and slices of Georgia peaches (frozen since the summer)
mashed potatoes* with spinach*, pureed basil*, pureed garlic scapes*, and scallions
sort-of red flannel hash, with onions, pieces of what I guessed is corned beef in the mix of deli ends picked up from the Butcherie, thinly sliced cabbage*, potatoes*, and beets*
the rest of the peach slices baked with a bit of matza meal, Earth Balance, and a a little hot* honey*

* locally sourced

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Food court

2026-02-19T01:00:59Z

I’ve been at $CurrentJob for almost four and a half years. Thursday, for the first time since I started working there, the street-facing half of the first floor was open, a new food court*. I was excited because it includes a new Clover location, a year and a half after the previous Kendall location closed (because the landlord jacked the rent up too high), and it also means there won’t be any more construction noise (the drilling was horrible, even floors above). Unfortunately, when I got home I found a post in a local kosher group noting that the new place doesn’t currently have certification, and the guy behind the counter yesterday didn’t have any idea of when or whether it might happen, so I’ve emailed both the company and the guy who certifies the others. It would be very nice to have a kosher option near work without having to hop on the T. Here’s hoping.

* It’s an odd term; I feel like it should refer to something like a cross between Judge Judy and Veggie Tales.

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Winter share, 9 of 11

2026-02-18T21:50:50Z

Boxed share again, so I pulled out the kitchen scale.

2 smallish bags of spinach
4 dried hot peppers (looks like two different varieties, but the email is not helpful here)
almost 3 lb beets (3 large beets)
almost 7 lb carrots
3 heads of what the email said was Savoy cabbage, but looks a lot more like Taiwanese flat cabbage (one tiny, one small, one medium, about 5 lb)
a jar of giardiniera (swapped for more potatoes because lack of kosher certification)
almost 10 lb potatoes (both my original ones and the swapped ones)

First thoughts: all the roasted roots. Do the pickle thing already, darn it! Baked roots under a protein (fish/poultry). Various cabbage and carrot slaws. Carrot soup. Carrot halwa. Carrots baked with lemon tahini dressing. Any further carrot suggestions?

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Parshat Mishpatim

2026-02-15T02:59:54Z

I tried an experiment, changing when my bedroom light turned off to before 10p, and it worked: I woke up around 6a, had time to laze in bed, and still be a bit early to 7a davening (no, autocorrect, I do not mean “deveining”….), making it to Shabbat davening in shul for the first time in too long. I was the second person there, and ended setting up the mechitzah. People arrived steadily enough that there wasn’t a wait at shacharit, which was great, especially since some regulars weren’t available (it’s not a large minyan).

We read parshat Mishpatim today, and two pesukim stood out from the rest of the laws being discussed, ones that perhaps the people who still support some of the actions of the current regime yet claim to revere their holy texts should remember.

Shmot/Exodus 22:21
וְגֵ֥ר לֹא־תוֹנֶ֖ה וְלֹ֣א תִלְחָצֶ֑נּוּ כִּֽי־גֵרִ֥ים הֱיִיתֶ֖ם בְּאֶ֥רֶץ מִצְרָֽיִם׃
You shall not wrong or oppress a stranger, for you were strangers in the land of Egypt.

Shmot/Exodus 23:2
לֹֽא־תִהְיֶ֥ה אַחֲרֵֽי־רַבִּ֖ים לְרָעֹ֑ת וְלֹא־תַעֲנֶ֣ה עַל־רִ֗ב לִנְטֹ֛ת אַחֲרֵ֥י רַבִּ֖ים לְהַטֹּֽת׃
You shall neither side with the mighty to do wrong—you shall not give perverse testimony in a dispute so as to pervert it in favor of the mighty—

(and the next pasuk is about not favoring the poor either; I think that is currently not our issue)
( Read more... )

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A Haymarket run

2026-02-13T17:58:57Z

I went to Haymarket (Boston's weekly open-air market that’s been meeting there for about three centuries at this point) for the first time in ages. I was in need of onions and potatoes, and open to whatever else appealed. Few things are local or organic, but the prices are excellent; caveat emptor definitely applies, since things can be ‘cook now’ in their lifecycle.

What I bought:
- a bunch of flat-leaf parsley ($1)
- a head of hydroponic butter lettuce ($1)
- 2 eggplants ($3)
- a pineapple ($2)
- 10 lb onions ($6)
- 2 bags of potatoes (3-4 lb total; $2)

There were berries for tomorrow’s celebration of romantic love, a choice of strawberry or raspberry in heart-shaped containers (and many more in regular quadrilateral packaging, as usual). I’m a bit leery of getting berries there, having had one subpar experience, so was easily able to resist.

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Winter share, 8 of 11

2026-02-04T22:55:08Z

Another boxed share due to the cold weather, so I was inspired to pull out the kitchen scale again.

about 9.5 pounds of carrots
about 4 pounds of Yukon Gold potatoes
about 4 pounds of red daikon
two medium bags of spinach
2 4-ounce containers of salad mix sprouts from the Gill Greenery (alfalfa, China Rose radish, and crimson clover)
0.75 pounds of little shiitake mushrooms from Mycoterra Farm

First thoughts: a lovely bowl of ramen with mushroom, carrot, and spinach. Slaws with carrot and/or daikon with either Asian-ish or mustardy dressing. Carrot halwa pudding. Potato salad, possibly with sprouts. Mashed potatoes with spinach. Baked potatoes. Fried potatoes. (I like potatoes….).Pickled daikon and/or carrot, possibly with ginger and other flavors toward bahn mi-style pickles. Some kind of saute to feature the shiitakes, likely with onion, carrot, and tofu.

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Hinenu

2026-02-04T02:07:28Z

I won a copy of Hinenu (David Shlachter) from LibraryThing, and it arrived a couple of weeks ago. I had a bunch of library books out so it sat for a bit, until I got an email from Lehrhaus that the author was going to give a talk tonight. That got me to read it Friday night so I could be prepared for the talk.

This is a gorgeous, full-color book using profiles of 100 Israelis as representatives of the entire population of the recently achieved 10 million. He uses a variety of demographic axes: age, gender, religion, native/immigrant (including region of origin)/non-citizen resident, and region lived in. The design is beautiful, with a full-page spread for each person, approximately one page of text facing a full-page photo, plus a smaller second photo. Under the big photo there’s the demographic information, which is also color coded. The photos are incredible. I found the choices of which colors to use for which age ranges led to some photo captions in those colors that were quite difficult to read (lacking enough contrast). I appreciate the thought that went into the design; it would work better for me with just a few different particular color choices.

The profiles are organized in decade order (and oldest to youngest within the decade), oldest first. I hadn’t realized until reading this just how young Israel skews: 18 profiles were of people aged 0-9, and another 17 were aged 10-19. So a third of the population is under 20. I understood why there were so many younger profiles, though that meant a number of the later (younger) ones were from a parent’s perspective, which I found inherently less interesting than the ones in first person.

Because it mirrors the population, I got a better sense for how the country’s demographics are in general; I know my experiences there have definitely been skewed/siloed, so this helped me.

I appreciated the author’s notes on the project at the end (and agree that there were a few too many surfers!).

At the talk tonight, I heard more about how the author came up with this idea and found people to fit the needed profiles, as well as how it’s changed him. He also talked about some of the challenges (some people would’ve liked to have participated, but feared retaliation from their community, for instance). There was a short 9-min video about the book, including some of the people profiled; it was great to hear their actual voices. He’s an engaging presenter, very curious about people, so I was glad I went (plus I got my book signed).

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Friday cooking

2026-01-30T21:16:51Z

I didn’t manage breakfast until midday, radiatore pasta with a mix of somewhat random things, including the end of some ajvar, Earth Balance, pureed basil*, pureed garlic scapes*, salt cured olives, green Manzanilla olives, fermented hot pepper*-carrot* sauce, chickpeas, and smoked sardine fillets.

The weather has me wanting hearty food, so I'd defrosted a package of beef shin meat, perhaps a pound, and realized that I wasn’t sure which type of beef stew I wanted, so I split it between two pots, a soup for dinner, and a cholent for lunch tomorrow.

The soup: onion, sweet potato*, the end of some corn* and red pepper* relish (canned 8Sept24), the end of some lemony zucchini* relish (canned 19July24), pureed garlic scapes*, a quart Ziploc of sauteed spinach* & turnip greens* (frozen 17Oct25), the canned chickpea liquid, a pint of crushed tomatoes (canned 22Aug25), some crushed Manzanilla olives, lemon juice, farro, some caramelized onion hummus, half a dozen pieces of beef, and some almonds.

The cholent: onion, potato, purple-topped turnip*, carrot*, barley, smoky tomato jam (canned 18Aug23), TVP, fermented hot pepper*-carrot* sauce (made Sept25), umami seasoning, miso, the rest of the package of beef pieces. and mustard. I wish I still had some farm share cabbage, but that was gone a while back.

* locally sourced

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Let it snow, let it snow, let it snow

2026-01-30T01:11:07Z

Sunday into Monday we got a good sized snowstorm, almost two feet of snow (the biggest storm since 2022). Work announced the campus was closed Monday, but those who could work from home should, so I did (no people distractions, but no large screen either, so maybe a wash?). Tuesday I was feeling a bit off in the morning, plus the forecast was cold, so I worked from home again (Cambridge schools were closed, the parking ban in effect until 5p, but the library was open because…?).

But the forecast is staying cold for a long while (where cold = doesn’t get above freezing even during the day, often single digits F at night), so yesterday I ventured out for the first time in three days. As always, sidewalk conditions varied widely, some fully cleared to the ground, some cleared pathway for just one person, some clearly tramped down by folks walking through when the owners/landlords hadn’t bothered. My usual bus stop was useless, with no way to get from the sidewalk to the bus, so I walked to the next one, which was fully cleared.

One advantage of the cold is that it’s mostly not in a melt-freeze cycle, which means there’s a whole lot less ice than there could’ve been. Still, I’ve had a couple of slips (though no falls, thank goodness). And curb cuts are not reliable, either. I thought of it as a 2D ant farm for humans, as the paths change over time, as huge hills of snow get moved about (the city is bringing snow to Danehy Park, with possibly overflow to Harvard’s Allston campus, the unbuilt part near the Mass Pike entrance).

I checked the Massachusetts drought monitor today (it’s updated Thursday mornings), certain that at least those numbers would be better, but somehow, nothing has changed since last week, despite two feet of snow? Is it because the snow hasn’t melted yet? It’s not obvious to me.

The drifts on my porch are tall enough that I can’t open the screen doors (outward), so the blue jays will not be getting almonds until I can.

The forecast has snow again this Sunday, but I don’t know whether that means some frosting on top, or a new layer with noticeable depth. I don’t want to buy anything tomorrow for the nationwide general strike, so I really hope I’ll be able to get groceries Sunday before it starts (I will be out of onions, potatoes, and eggs by then).

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Food for Shabbat

2026-01-23T21:12:28Z

mashed purple-top turnips* and potatoes with sauted onions and spinach*
savory carrot* kugel with chocolate-chili seasoning, baked under chicken wings seasoned with hot and smoky paprika
carrot* and purple starburst daikon* slaw with sesame-lime dressing

Available for more salad: Persian cucumbers, avocado, watermelon radish*, yet more carrots.

* locally sourced

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::ponder::

2026-01-23T00:17:12Z

If vampires weren’t tall and thin, but rather short and squat, would they be hemogoblins?

This question brought to you by the color red: I had bloodwork done this morning.

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