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Relatives and Friends

Its been four weeks since the holiday's and it looks like the students are once again thinking of visiting places in Israel. We were asked to host two young ladies from Michlelet Lindenbaum (Brovenders) this weekend. We almost had two boys from another school, but they backed out on Thursday. In addition, my mother-in-law arrived yesterday. She will be staying with us for a few weeks. My wife spend the past week madly cleaning the house and organizing everything. I think its a blessing, since the house was looking very crowded with lots of stuff left out all over the place.

One of our good friends left suddenly on Sunday night to stay with his mother in the states. She was diagnosed this summer with advanced cancer. His family will be eating with us this evening. Its a hard time for their family. Our community is relatively homogeneous as far as adult ages (Between early 40s and mid-50s) and many of our parents have failing health. The community as a whole is very supportive.

Shabbat Parshat TO-L'DOT
Dinner - 16
Soup
French fries
Corned Beef
Restaurant-Style Buffalo Chicken Wings (See below for my version)
Sauerkraut
Deep fried Egg Plant

Lunch - 11
2 Chickens x8
Slow cooked pepper beef
Spinach Pesto
Chicken and rice (from the Sephardic kosher kitchen)
Deep fried green beans


Baked Buffalo Wings:
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 cup all-purpose flour
  • 1 teaspoon paprika
  • 1 teaspoon cayenne pepper
  • 1 teaspoon salt
  • 20 chicken wings
Mix the powders together and place in a bowl. Clean the chicken wings and split into halves. One by one, place the wings in the bowl and turn to cover. Set the wings on a baking tray for 2 hours. This step should not be skipped. The salt in the mixture draws out some of the water in the chicken and wets the flour, creating a batter on the chicken. Put the wings into a 400 degree oven for 30-45 minutes. These wings are great from the oven, or can be refrigerated and reheated the next day.

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