This Is Not About Food

Nomi and Dina, born 2007 and 2009

Sometimes food is personal.

In 2003, while I was recovering from surgery, my Catholic father-in-law went all out and attempted to adapt the family Easter Meal for his Jewish soon-to-be daughter-in-law. Instead of stuffing the Chicken Rolatini with the planned feta and spinach, he cooked up egg whites with the spinach and rolled it inside of two servings. Just for me.

Through this simple act I saw I was loved, that he was adapting even though the changes were outside of his normal practice. Most importantly, and closest to my heart, is the knowledge that he had made space for my Jewish values in his Catholic home.

If only this held true about politics. Too often, it seems that those with the power to enact law and practice are trampling over the rights of those they are sworn to protect and represent. The political powers that be are currently using Women's Health as an election year wedge issue, and there is nothing kosher about the attacks that are raining down upon those who are brave enough to speak up in our stead.

Eat Me.

I've been reading Kenny Shopsin's book "Eat Me: The Food and Philosophy of Kenny Shopsin." You may know him from such excellent Netflix Streaming documentaries as I Like Killing Flies. Regardless of where the inspiration appears, reading Kenny Shopsin will give you permission to do as you will with Eggs. For instance, you could stuff them with Morningstar brand faux bacon and caramelized onions in a bastardization of Scallion Pancakes.

Which is exactly what I did.

All Purpose Rolling Bread

The Dough Also Rises.... Back in the Batter Again... Yeast and Potatoes, We Hardly Knew Ye...

How about just - "I rolled out a double batch of dough to 18 by 36 inches, filled it with Samosa Filling, wrapped it up like a jelly roll and baked it. How frikin' cool is that?!?"

A Recipe for Real Life Dinner

Step 1: Turn on PBS Kids after a day at the NYS Museum with Honorary Aunts home for the holidays. Supply small ones with snacks and sippy cups.

Step 2: Turn heavy pot on medium heat. Two twists of olive oil. Add a chopped onion as you're heating up the pan. When you hear it start sizzling, add one pound of beef from the Monday Manager's Specials at the Nisky Coop. As the rest of the veggies end up diced, toss them in - leftover potatoes from the Chanukah latkes, celery, carrots. Break up the beef and keep stirring as you go.

Step 3: Add a good Tbsp or two of Zatar (or tsp each of dried thyme, oregano and rosemary) and kosher salt. Cook for 10ish minutes, until potatoes are starting to soften, a fond is starting to form, and the spices are starting to smell delish.

Step 4: Refill sippy cups. Mediate conflict over merits of Blues Clues over Wild Kratts.

Good Smells

So, there's an old joke about onions and it goes something like this:

A young woman has just gotten married, and wants to make a chocolate cake for the couple's first dinner. So, she calls up her mother and says, "Ma, can I have the recipe?" 

"Sure, bubbie," her Yiddishe Mama says. "The first thing you do is put some shmaltz in a pan, or oil if that's what you got, chop up an onion, put it in and fry it."

"Ma," says the young bride, "onion for a chocolate cake?

"What?" says her mother. "You want the house should smell good?"

Just Another Grocery Store

Shop Rite is a mile from my house. And it's fine. Quite nice actually. Clean facility, fresh enough produce. Pleasant staff.

And it was busy in the beginning. Overtly so. Now, I walk in, and it's the same number of people I'd see any other place, which I suppose is a good sign for a new place. But, all those sale prices are not sustainable, nor is the stock on the shelves, as the specialty items seem to quickly sell out.

Chicken Soup with Matzo Balls from Scratch

I am tempted to say, "'nuf said." It is the first time I have ever, ever done this. When I tell you it took me many, many a month, will that make it sound more or less intimidating? In my brain, less. Anyone who does this over the course of merely a day or two has my undying admiration. Presenting the Noshing Timeline: