Blog/May 2017/May 26th
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May 26th
Another busy week, as usual. It was also a bit fraught, since we heard just as shabbat entered that my mom was hospitalized and possibly in a bad way. It was a long, long shabbat.
B”H! She weathered the experience as she seems to always do, but she was in the hospital for the better part of a week, and is very happy to be back home. We’re still not quite sure what the actual problem was, but she’s doing reasonably well.
Apart from that, we’ve all been working, as usual.
One day I decided to make bread and tomato soup for dinner. None of it survived the encounter with our ravenous maws. I’m making another bread today, pita. If it doesn’t turn out, at least we do have other bread in the freezer. As I’m writing this, the dough is rising…
From a satisfied customer of mine: “Thank you for making 8th. So far to me it looks like an excellent modern Forth without the hangups of the other options, and with added convenience (types!) for users.” Just one of several kudos received this week; definitely improves my attitude when I get nice feedback!
The eponymously ebullient leader of the USA came through Jerusalem this week, snarling up traffic as usually happens when any vehicles whatsoever are on the street, ever. Though I would like to, I can’t really blame him for the traffic: just yesterday we went to the shuq, and it was a three-hour round-trip (which should have been at most an hour and a half, including shopping).
At the shuq, we picked up some amazing fruit. The nectarines smell like heaven (so to speak: “heaven” presumably doesn’t smell. Also, the shuq doesn’t smell so great). Compared to the listless, lifeless, odorless ones we got from the “Rami Levy” supermarket… well, let’s just say they’re not the same thing at all. Also at the shuq, I found out from a reliable source (the Arab hawking cherries) that the Saudis came to Israel and bought up the entire crop of cherries from the Golan: that’s why they are so expensive. You heard it here, first!
The lovely Esther is abandoning us today, to attend a knitting event in Tel-Aviv. So even though she did make the shepherd’s pies listed below, it’s my turn to up my game and produce the rest of the shabbat food. I feel confident my house-mates will be happy with the results, since I never make questionable culinary decisions!
This shabbat the three of us will enjoy:
home-made pita,
regular and veggie shepherd’s pie,
onion soup in the crock-pot,
garlicky green (or yellow) beans,
eggplant,
something with mushrooms,
egg salad,
tuna salad,
rice,
various salatim,
nectarine-cherry-cranberry crumble,
and fresh summer fruits.
Until next time,
shabbat shalom and ḥodesh tov!
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