The holidays are over and its time to settle into the real world once again. A friend mentioned that a better term would be the "physical world" to separate the concept from the spiritual world that we occupied during the holidays. Take your pick.
Once again we were invited out for a meal! It is so nice to be able to visit with friends and to not have to wash the dishes afterwards. Tomorrow, we have guests; my wife's best friend and her daughter, a family from the community (two adults and a teenager), and two young ladies who are studying in Jerusalem.
On Tuesday, we finished reading the complete Torah and started again at the beginning. Our family is intrigued and challenged by Breshit. As opposed to the later books which deal with nationalist issues and innumerable laws, Breshit is all about people. We love to talk about how they were real people and not perfect white knights. It gives us hope that even with our own flaws, we can still reach for greatness.
While searching for recipes, I came across my own blog entry from last year. I made chicken Adobo from the Garlic festival cookbook. Let's try that again, this time with the recipe included in the blog! I learned the Adobo is the spanish word for Sauce. Chicken Adobo is a basic recipe in the Philippines.
Lunch - 15
Tas Kebab (rice and beef)
Stuffed Pargiot (zucchini, banana peppers, basil)
Braised Carrots and Celery
Elliot's Chicken Adobo
4 pounds chicken breasts
2 bay leafs
1/2 cup vinegar
1 head of garlic
1 Tsp grated ginger
1/2 cup soy sauce
1/2 cup water
1 tsp coarse ground black pepper
Cut the chicken breasts into bite size pieces. Saute just until they no longer stick to each other. Add the other ingredients and simmer covered for about 30 minutes. Remove the cover during the last few minute to dry it out. Serve warm over rice.