I always feel a little like a dog chasing its tail during the Yom Tovim - I never feel like I've completely caught up with myself before the next hag begins. and so it is today - just began defrosting chicken and, of all things, a chicken breast "pastrami" style. The butcher said it's delicious. The breast has been rolled into a roast, pickled and coated with pastrami seasoning. I bought it partly out of nostalgia for the seasoning, as I gave up red meat more than 25 years ago. I'm planning to roast it with potatoes and carrots. What could be bad?
Also on tap, a colorful vegetable tagine with sweet and regular potatoes,carrots, parsnips, dried fruits, barley and again, delicious evocative seasonings - this time, cardamon, cumin and cinnamon. I can't wait to smell the kitchen once this gets cooking!
Finally, with just 2 of us at home (miss you, pook) we have a lot of leftover challah. That will be transformed magically into a challah kugel, much like a delicious sweet bread pudding. (So good, hot or cold!) This week, I think I'll serve it with a warm blueberry sauce from Trader Joe's. Add to that a simply fabulous - and simple - pareve chocolate cake with powdered sugar, and voila! A great Sukkot dinner.
Hag Sameach, and keep cooking.
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