Starting the new year right

The students are back in town. We have three young ladies for shabbat from one of the Beis Yaacov schools. Its parshat Ha-azinu, so the conversation is likely to be on the safe side. Breshit is open to serious interpretation, but we have two weeks before that hits.

Its the Shabbat before Yom Kippur, and we are trying to prepare ourselves. Some years, we are very in tune with the seasons while in other years, there is less of a connection. This year feels like somewhere in-between. We have much to be thankful for the past year, and many good things to look forward to in the year to come (god willing).

My wife is back on the Atkin's diet, so starch items are clearly starch. I don't use thickeners or starchy additives (like carrots) in most of my dishes.

Shabbat Ha-azinu
Dinner - 10
Green Salad with Cilantro, Jalepeno pepper and onions
Soft Taco shells

Lunch - 13
Pargiot and peas braised in white wine
Mashed Potatoes
Brussels Sprouts
Israeli Salad


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