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It was purim week, so we were busy getting ready for that celebration, among other things.

I made my last batch of sourdough breads pre-pesaḥ, and discovered that the hint I had been given — that rice flour is what you need to use on a banneton to ensure the dough releases — is spot-on!

We had our traditional purim meal with the same friends we always do, and it was a lively crowd. Esther’s choices of salatim to make were inspired and delicious. Good times!

One of the side-effects of purim, is that one receives gifts of food from friends and acquaintances. That’s fine and good, but it gives you a real insight into just how many varieties of junk-food there are on the shelves in the stores. Something to research…

News of Great Import:

Work-wise, well, it’s good to have work. It would be a bit better if my clients didn’t all wake up at the same time!

We managed to get the “kids’ room” (aka “Guest Room #2”) in better shape. I reassembled the beds, we cleared out some stuff. We’ve got more to clear out of there, but it’s looking good. Next week we should have both guest-rooms in proper shape. Then I can concentrate on getting my office into proper working condition.

The weather’s been moist and very cold (a lot below average). Warming up for shabbat (still below average), then cooling again for next week, with more drizzle anticipated, thanks to an “omega block” weather pattern.

This shabbat we’ve been invited out for a meal. For the rest::
homemade ḥalla, mushroom soup, chicken piccata, rice, various salatim, and various desserts.

Until next time,
shabbat shalom!



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