Happy Holidays, everyone! Wishing you a fun-filled holiday break with good food and warm drinks! Here are a few ideas:
In 2013, I am so excited to be devoting myself to the creation of my first cookbook, which seemed like a pipe dream last year at this time. I am so grateful to everyone who has inspired and supported me creatively up to this point! In this new year, I encourage you to take a creative leap, start a new project (even if it seems crazy) and make time for something you’ve been wanting to do- you never know where it may lead.
Happy New Year!
PS- I found this video by Tina Roth Eisenberg on “the importance of side projects” especially inspiring. You might, too!
Combine a couple pinches (or a half teaspoon each) of cinnamon, paprika, chili powder, garlic powder and sea salt. Mix spices well in a bowl (or bag!) with 5 or 6 diagonally (oval) cut carrots plus 1T olive oil and 1t sesame oil. Roast at 400 for 20 minutes on a cookie sheet until the edges are crispy brown. Enjoy warm!
Spring has sprung in the woods! Passover is this week and to kick it off, we hosted a first-night Seder. We spent 2 days cooking all the traditional Jewish dishes: Matzah ball soup, Haroset (a paste of dried fruit and nuts), Farfel (quiche-like squares), Tzimmes (a sweet potato carrot dish), plus a roasted chicken with rosemary and lemon. The seder plate has items that represent different parts of the meal and the Passover story of slavery and freedom, including a hard boiled egg, horseradish, parsley, matzah, a shank bone and the modern addition of an orange. In this story of Exodus, when the Jews fled Egypt, they didn’t have time for their bread to rise, so this week we eat matzah instead of bread as a reminder that there are still people today who seek freedom. Chag Sameach and Happy Passover!
Photos and illustration by Erin Gleeson