So as I mentioned yesterday, we observed Second Thanksgiving on Shabbat. But that wasn't the only cooking I did this weekend. Starting with Wednesday night, I cooked the following:

To bring to our hosts on Thanksgiving Day:

-- Wheat-free (though not gluten-free) pumpkin bread (adapted from recipe from oracne)
-- Cranberry-apricot chutney (recipe from scarlettina ( Read more... )

Yesterday we hosted for Shabbat lunch. I made the following:
-- Roasted turkey
-- Herbed stuffing
-- Mashed potatoes
-- Roasted squash

(mabfan is quite fond of Thanksgiving food, and we have a tradition of Shushan Thanksgiving/Thanksgiving Sheini/Sfeika d'Yoma) in our household ( Read more... )

In this week's The Brookline Parent, I discuss how I started having Muffin and Squeaker help me in the kitchen and the types of tasks they like to help me with. Click to read Cooking with Kids.

Busy weekend:

-- Made pizza for Shabbat dinner (well, pre-Shabbat dinner, since the girlies go to bed right after candle lighting this time of year).

-- Made chicken salad (recipe made up totally on the fly) for Shabbat lunch.

-- Made yummy, yummy potato salad to go with the aforementioned chicken salad ( Read more... )

-- We're having what I've termed "snizzle": could be snow, could be drizzle ( Read more... )

Is it nolad if I put frozen food on the platta on Shabbat?

This week, we're home for dinner and out for lunch. Our original set of guests (new neighbors and their two-year-old son), for whom this menu was originally tailored, had to cancel on us, but by then mabfan and I were in the mood for fleishigs (meat) (which I had planned due to the new people factor). And thus we have same menu but different guests. Our ( Read more... )

Is 46 degree weather too warm to serve cholent with Shabbat lunch?

This one was specifically requested by one of our Shabbat dinner guests.

Poll I Yam What I Yam

Poll The Day After