Monday, September 6, 2021

Rosh Hashana - Pandemic Year 2

 Another year is rolling in for Jewish people around the world.  Again, we will not be celebrating as we normally did before Covid 19.  

EREV MENU
2 homemade Challah 
Chopped liver from New England Soup Factory
Chicken Soup (Matza balls also, but made separate) from the Temple Emanuel Sisterhood Cookbook 
Vegetarian Soup from the New England Soup Factory
Hummus
Red Pepper Dip (from the Persian Bride Cookbook)
Chicken cutlets
Chickpea Bake
Instant Pot Potato Kugel
Roasted Asparagus 
Dessert from “The Tray” - listed below

DAY 1 - served on the porch
Chopped Liver (see above)
Soup (see above)
Hummus
Red Pepper Dip
Knishes from The Butcherie in Brookline
Chicken from the Barefoot Contessa
BBQ Tofu
Basmati Rice with Carmelized onions and lentils and potatoes (from the Persian Bride Cookbook)
Guest is bringing vegetable 
Fruit
Dessert from “The Tray”

Day 2 - Guesting, but bringing desserts

THE TRAY
Strawberry Whip (see my blog)
Chocolate Rugelach
Butterscotch Blondies
Zucchini Bread
Honey Cake Biscotti from The Kosher Holiday Baker
Chickpea Flour Cookies from The Persian Bride
Salted Chocolate chip cookies

Persian Red Pepper Dip

The Making of the soup

Zucchini bread

Hone Cake Biscotti

Butterscotch Blondies

Chocolate Rugelach

The making of the matza balls

Salted Caramel Chocolate Chip Cookies

Challah

Chickpea Flour Cookies


Monday, July 19, 2021

Mango Sorbet - no ice cream maker needed

 While it has not been a great weather summer, we are eating summer foods.  I love sorbet and found a great recipe for sorbet.

1 large bag of frozen mango from Trader Joe's

4 T maple syrup

2 T lime juice


In a food processor, pulse the mango so there are tiny bits.  Add the maple syrup and lime juice.  Process for 1-2 minutes.  Every so often lift the top and smoosh the mango sorbet around.  Then continue to process until you have a smooth sorbet.  Might take 4 minutes of processing.

Pour into container and freeze.

Enjoy.

Wednesday, June 30, 2021

Gazpacho - a refreshing cold soup

 

Gazpacho - a refreshing cold soup

1 cup freshly chopped, peeled tomatoes
1/2 cup chopped green pepper
1/2 cup chopped celery
1/2 cup chopped, peeled cucumber
1/4 c chopped onion
2 tsp finely chopped parsley
2 tsp finely chopped chives
1 clove garlic, minced
2 1/2 T wine vinegar
2 T EVOO
ground pepper (a few twists)
1 t Worcestershire sauce
2 cup tomato juice

Combine all ingredients a glass bowl, and stir to mix. Cover and chill for several hours.

Wednesday, March 31, 2021

Strawberry Mousse (Kosher for Passover; and dairy free)

 

Strawberry Mousse




Ingredients

 

  • ·         1 quart of strawberries
  • ·         1 ½ c sugar – divided
  • ·         3 egg whites
  • ·         1 tsp lemon juice

Instructions

  • ·         Puree strawberries in food processor with ½ c sugar.
  • ·         In mixer, beat egg whites until stiff.  Gradually add 1 c sugar and 1 t lemon juice.
  • ·         Add strawberries and whip 10 minutes.  Watching to see if mixture is firm.
  • ·         Pour into container and freeze.
  • ·         Take out 15 min before serving

Thursday, March 11, 2021

March 12, 2020 - Last Day of "Normal" Life

 One year ago, at the end of my work day, I packed up my laptop, my keyboard, my mouse and my docking station and headed out of the office with a care package from my company.  The care package included some wipes and hand sanitizer.

I decided that night driving home, I wasn't sending my kids to school the next day.

I was thinking of my cousin, Jeff, who had died in Hong Kong in early February, of what was thought to be pneumonia.  

Here is a post from last year.

I remember getting home on March 12 and finding out the kids would NOT be going to school for two weeks.

I remember stopping at the grocery store for a few more things (where I saw people with carts piled high with toilet paper).  I remember thinking how does a pneumonia type illness require rolls of TP?  I remember thinking to buy shelf stable milk, because how was I going to eat cereal without milk.

I remember getting home and thinking about where to set up my home office.  Adam had already set up shop in our dining room.  I pulled out our folding bridge table, and got to work.  Step 1 of home office.  Set up table and docking station.  

I remember on March 13 that after sitting on a wooden, kitchen chair for the day, I was going to have to get smarter about sitting.

Little did I realize that day 1 and day 365 were going to look similar.  Working from home for a year.  Eating as a family for a year. No guests into our home.

A week into the pandemic, I wrote this post.  Little did I know that my BCC fellow parent and carpooling parent was going to become the CDC director.  I trusted Rochelle. Our boys sang together at BCC, and I had told her how nervous I was in April 2017 of letting Mark fly to London with BCC. She really listened and offered her own advice.  And in March, 2020, she was talking to BCC kids about a pandemic.  She talked to Temple Emanuel of Newton about the pandemic.  She talked to the Mayor of Newton and the Gov. of Massachusetts.  Later, she spoke to President Elect Biden.  The world and the US is lucky to have Rochelle.

March 20, 2020 I wrote this post.

Things I have learned during the year.

Science is real.  Science changes and you need to be flexible.

People are people.  Cherish community.

Reach out to friends. Have people over on your lawn. 

Support local business.

Enjoy your family.  

Try new things.

Be a good community member.

Wash your hands. Wear a mask.

Text friends and family.

Call friends and family.

Don't forget to vote.

Speak up when you see injustice. 

Help the community.

Thursday, February 18, 2021

Weitzman's Meals for the Week

 Friday:

Challah

Soup

Baked Feta Pasta (The Tik Tok rage)

Roasted Asparagus


Saturday:

Take out from Juniper in Wellesley


Sunday:

Korean BBQ sirloin tips or tofu

Rice

Roasted carrots with honey and pomegranate molasses


Monday

Smitten Kitchen's sweet potatoes and chickpeas

Green Beans


Tuesday:

Homemade pizza


Wednesday:

Barefoot Contessa's orchiette (I did use vegetarian sausage)

Friday, February 12, 2021

Menu Planning

 Last week's dinners:


Friday night

Home made challah and dinner from Dushez


Saturday Night

Smitten Kitchen's Sizzling Beef Bulgogi


Sunday Night - SUPERBOWL

Homemade cornbread

Vegetarian Chili with Chili 9000

Rice

Potato Skins

Hummus with carrots

Sour cream dip with cucumbers


Monday Night

Leftovers


Tuesday Night

Pasta Alfredo - light


Wednesday Night

Omelets 

Homefries from Sunlight Cafe


Thursday Night

Dinner from Sweet Greens