Return to regular weekends

Its been some time since I've posted a menu, but its time to start again.

The holidays are all over, (Thanksgiving and Chanuka). The intense fall has past and winter is now visiting the country with cool evenings and pleasant daytime temperatures. The rains of the past week were a good start, but we really need more cloudy, overcast, wet days. Nothing in the forecast, but we can still hope.

This weekend, we have one family eating over for lunch. Dinner is just 6, which is pretty small for our crowd. I've been in isolation for most of this week so my wife kindly volunteered to cook for this weekend. Much appreciated.

Shabbat Parshat VaYechi
Dinner - 6
Orange Soup (Pumpkin)
Beef Burgundy
Prepared Shnitzel
Noodle
Green Beans

Lunch - 14
Crock-pot Chicken
Leiah's Best Fried Chicken
Deviled Eggs
Roast Eggplant
Quinoa
Green Salad
Israeli Salad
Guacamol
Rice

Comments

A change of pace (Kidney Failure)

I have been trying to keep this blog focused on hospitality and food. God though has other plans for his creations and I find now that I will have to expand the scope to cover new topics. I'll try to continue blogging about my menus and our guests, but expect more posts that have little or nothing to do with food. In February of this year, My second oldest son, Asaf was diagnosed with Chronic Renal Failure. Simply put, both his kidneys are damaged and scarred from some infection or defect that happened years ago. They will likely cease to function sometime within the next six months. The good news is that there is no immediate danger to his life. Kidney Dialysis is a viable option and can maintain his health for up to ten or more years if necessary. Unfortunately, the process is not easy and there are potential side effects. Given Asaf's generally excellent health and age, Kidney Dialysis is considered only a stop-gap measure and not a long term solution. The best solutio...

Pesach 5768 (2008) Overview

Pesach is just around the corner and preparations are already underway. Our current guest list includes 7 gentlemen from a post-high school yeshiva program and two young ladies. Our total count stands at 17 for all five meals. My wife and family are already working on cleaning the house. Some of the dry goods purchases have been completed, and now we are looking at the protein purchase (butchers bill) and the fresh produce. To get the process started off on the right foot, we are making menus. In the general way of things, I expect these menus to change over the next 10 days. Yet, I want to keep them online and get your input. Do you think they are too light, too heavy, or just plain not enough for our hungry guests? Let us know! There are five major meals that we need to prepare. Friday Night Dinner Early Shabbat Lunch (which must be eaten before 9:30am and that needs to include bread) Shabbat Lunch (around 1:30pm, that cannot include bread or matzoh) Seder Dinner First Day ...

Family, Friends and Guests

Another week, and this Shabbat is going to be busy. We have four guests from NCSY who are in Israel for a summer program. They will be eating dinner with us, but eating lunch with the rest of their group. My sister and her family are coming over from Alon Shvut. Her husband works with groups from the states during the summers and is almost never home for summer Shabbatot. To top it off, we have a few friends who are temporarily alone. Their wife or husband is away for Shabbat. They will add some flavor to tomorrow's lunch. Menus are pretty simple this week. All stuff I've made before. I'm in a bit of a rut, partially because the vegetables this year are less plentiful than last year. Its a shmita year and even though we hold heter mechira, there is just less good produce. Partially, its because I need some ideas. I havn't read a new cookbook in while. I'll try and review some old ones this weekend. I've talked to professional chef's who go throu...

Weekend Hospitality

Search This Blog