Erev Shabbos #22- The No-Cooking Shabbos

Wow, this has been a crazy week. NBD is really sick- a cold turned into bronchitis- and so I've been in full Ima mode. So, when two of our wonderful neighbors invited us out for both meals, this made my Erev Shabbos into a non-cooking week, allowing me to catch my breath.

When my husband and I were in our first year of marriage, we managed to maintain a good balance. Sometimes going out, sometimes eating at home, sometimes traveling to another state- we were bounced around while we were living in the US.

I had already been away from home for the 3 years before that, and Mr. NMF had been away for 5, so we were kind of used to going from one place to another, packing up suitcases, and generally never knowing where to place our aching heads.

So that was what I looked forward to when I came to Israel: a home. I was so grateful to never have to go out for meals, never have to visit anyone, just relax and enjoy my own Shabbos table. I think we stayed home for weeks upon weeks, before accepting an invitation to go out for a meal, and then hurry home to our couch.

So, when I called up a friend of mine, I was shocked to learn that she, who has been married for 6 months, has never made her own Shabbos meal. Her in-laws and parents live close by, and they always expect the young couple to show up for all the meals, if not to sleep by them as well.

And, she enjoys it. Never having to cook, prepare, serve, wash, clean up- all of this was taken care of for her. As she put it to me, eventually the young couple would no longer be so young, and they iy"H would have a brood to take care of. So, until that time, the parental units were getting the pleasure of having the couple come over while they could.

That was such an interesting concept to me- to enjoy going out, rather than staying at home. I was so grateful not to have to shlep all over the universe, while she was enjoying every second of shlepping.

Each to his or her own. But this week, I'm very grateful not to have to prepare. NBD is going to want to be held once she wakes up from her nap, and that leaves me with almost no hands to do anything. So thank you kind neighbors. We look forward to seeing you.

A Gut Shabbos Everyone!

Old Fashioned Cooking

There was a wonderful article in the New York Times on good old home made cooking.

Remember when your grandmother would make you a bowl of meat and barley soup, the author asks- why don't we make these type of things today- she queries. And so she went home to make herself a hearty bowl, and learn a bit of frugality.

I laughed while reading this article. Why? Because that's what Jewish Moms have been doing throughout the ages- cooking with what they had, using every last drop, and making delicious, hearty, homemade meals for their growing families.

It's not something new to me to use every part of the chicken, or to make hearty soups or cake with coffee. I don't need twelve types of spices or a specific cut of meat to make soup. And, frankly, neither does any other type of Jewish Mom that I've met. The best meals are those turned out with a minimum of fuss, and less than 5 ingredients. Oh, and even better, if most of those 5 are made from scratch.

I've gone to houses to eat, and the best chicken always seems to be the one roasted in its own juices, with just paprika, or duck sauce, for seasoning. The best potato kugel always seems to contain just that- lots of potatoes, lovingly grated (or chopped in a food processor- I'm not getting into that debate on which is better. Suffice it to say that my mother made mashed potato kugel.)

So, who really needs the fancy cookbooks or the elegant recipes that take hours? All we really need is a nice Jewish Mom cooking, throwing her love and care into every bite.

Challah Types

It's interesting. Challah, the egg bread made by Jewish people the world over, has now become a gourmet art in itself.

Every person that makes challah has his or her own style of making it, and heaven forbid you suggest to any one of them to change even the smallest of details.

Down to what topping to use on your challah, or how to braid it, challah has become individualized to the extent that one simple type of food can be individualized.

Creativity for some of them knows no bounds- what with sprinkling a cake crumb topping on your challah, or black sesame seeds, or even the insides- chocolate surprise, fruit, garlic, or just your simple raisin bread.

The flour you use also makes a difference- sometimes showing who you are as a person. For the health nuts, they use pure spelt or rye flour- no wheat for them. For the mostly healthy, whole wheat is the flour of choice, and some moderately healthy people use a half and half mixture of whole wheat and regular. High gluten is for those who were once bakers, white flour serves for most an individual, and I'm sure there were other flour choices that I missed.

Some paint their bread with an egg wash, others with water, some add sugar, and others add oil.
Any way you do it, braid it, or make it, challah is one of those things that a Jewish person can't spend a holiday without.

Speaking of holidays, even the way you shape your challah shows something about you.
Some make a crown out of their challah for Rosh Hashana, others just a plain knot. Some use the woven braid technique found in A Taste of Challah, while others use the plain round braid technique. Some do twelve challahs, others do pull apart round breads. Some just give up and bake their challah in a loaf pan just as it is.

Taking challah (the piece of dough removed before baking that is known as challah- it used to be set aside for a tahor (ritually pure) kohen) with a bracha is something that I personally do rarely- it takes too much time, and I often times like to make fresh challah every week, which, since I have a small family, only requires taking challah without a bracha. But some take challah with a bracha every single week! If you go to Rebbitzen Kanievsky, in Bnai Brak, on Thursday, you could be part of her challah taking, along with many other women and girls, waiting to say Amen to her bracha.

So, what type of challah person are you?

Erev Shabbos #6- Really Quick Post

And we have finally arrived- the earliest Shabbos of the year- 3:59.
Ouch.

B"H, seems to be relatively under control, at least as much as I can publish a really, really quick post.

So, I'll leave something up for your attention.
Which is better- to make a gourmet Shabbos, with 7 different side dishes and one course over the top- and then have to eat your way through the leftovers the entire week, or to make a much simpler Shabbos- all in one pot, or only 2 kugels- and then finish it all on Shabbos?

I'll leave it to your discretion. In my house, I used to go for the first method, but lately, as I find we don't really finish the leftovers either, till Thursday night, I find that the second works the best. But I do miss the feeling of bringing out thousands of new and delectable dishes.

Gut Shabbos everyone!

A Gutten Moed!

Wow- can't believe I haven't posted since Friday- been so hectic around here!
Cooked up a storm- out of the four pans of chicken I made- only one remains, as my guests have been eating me out of house and home!

All the cute neighbor children helped me hang some more decorations- and of course, I had to repay them with delicious oatmeal-peanut butter-chocolate chip cookies and homemade ice cream.

This year I was declared officially Israeli- so I only keep one day of Yom Tov, as opposed to my Chutz L'Aaretz guests, who are keeping two.

It makes it kinda nice- as they have learned to hint very well.
"It would be so nice if the mixer were on....."
"I would love a hot cup of coffee right now....."
"It seems I have run out of pre-cut paper towels....."

So, while they're keeping Yom Tov, we get to help out, and enjoy the Moed. I finally feel like a real part of this land and people- as I get to participate while the whole country celebrates Chol HaMoed!

Any fun ideas for trips to take?

I hope to post this week every day- but I may be very busy cooking- as I'm having many, many more guests, and they seem to enjoy my desserts.....my 7 drawer freezer has been emptied to two drawers!

Otherwise- Gutten Moed- and I'll be back to regular posts after Succos!

Erev Shabbos

Erev Shabbos in Eretz Yisroel deserves several postings- but here's the first.

It requires much more preparation in Yerushalayim than in America or other places Chutz L'Aaretz (out of Israel).

For example, almost no one works on Fridays, and the groceries all close at 1 o'clock sharp.
Therefore, oftentimes I have to do my shopping way in advance in order to be able to cook for Shabbos, or I have to sit in the supermarket for hours on Friday itself, since there are always last minute things to buy, and it seems like my entire neighborhood forgot to buy something!
If I forget something after 1 o'clock- the motto is do without, or ask one of my wonderful neighbors for help- which they are always willing to give- wonderful people, always willing to lend a hand, or oven space :)

It also feels like this Shabbos particularly is just one Shabbos after a Yom Tov- Rosh HaShana, and then Tzom Gedaliah- I feel like I've been cooking forever!

Although, I should confess- my husband and I got invited out for 3/4 meals on Rosh HaShana, but I'm cooking in advance for Succos as well- so it can get quite hectic.

Not to mention, things always tend to come up in my household- like cleaning (I admit- I dislike my household chores) , laundry, miscellaneous items, phone calls from Israel/America/friends/telemarketers/private numbers that don't show up on the caller ID.....

So, my Erev Shabbos is usually quite hectic.

But in Yerushalayim- there are wonderful things going on:

The neighborhood children all clean up the Chatzer (courtyard) in honor of Shabbos, so everything looks sparkling clean

The shul (synagogue) nearby plays the most beautiful Shabbos music to greet the Shabbos queen- wafting through my open window are such lovely songs

Everyone is cooking, cleaning, bustling around, and generally preparing for Shabbos- the entire atmosphere is so wonderful and spiritual as well, despite all the physical preparations for Shabbos.

And then, the siren blows- welcoming in a new Shabbos, a new chance to connect with my Creator, and time to spend in this holy city of Yerushalayim.

When I light my licht (candles for Shabbos) here, I'm really lighting 40 minutes before Shegiya- actual sunset- since in Yerushalayim, it changes from day to night in a split second. You can actually watch it happen- such a beautiful moment. So, lighting my candles in the daylight is wonderful as well- giving me more time to see the sun fall, see the sky decorated with such beautiful colors....Ma Rabu Maasecha Hashem- how wonderful are Your creations, Hashem!

Gut Shabbos to all!