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Taken from wolfshark:

I'd like to see the people on my friends list post about something that they've seen or done or heard that's hopeful. Then ask the people on *their* flist to do the same.

My mother has a boyfriend. I find it very hopeful that love can happen more than once in a lifetime, even after both have had long happy marriages, and that they might find happiness again with each other.

Last Days of Pesach

Otherwise known as the "Pot Roast Chronicles".

Pot roast is an ideal yom tov dish. It's a one pot meal, so you don't have to worry about sides, although you can if you want. It's easy to make - just toss whatever you use over the meat and cook. It cooks itself, too, so you don't have to watch or baste or anything. It can be made on top of the stove, which is useful on Pesach because some people don't use their ovens. It feeds a crowd. It not only reheats beautifully, it's better if it sits, so it can be made ahead. This is useful on second day holiday, when you have to do all the cooking after dark. And, since it's made of a large chunk of meat, it's too expensive to have more often so it just feels festive.

We had three different pot roasts in the past four days. :)

( Read more... )

And I still have leftovers.

Anyone want them?

Long. Incoherent. Thingy.

( Rambly Harry Potter Thoughts )

Kitniyot! Yum!

I have my kitchen back to normal today, and my husband requested tofu for dinner, since we've been eating meat for several days straight.

Tofu is kitniyot - made from legumes, which Ashkenazi Jews are forbidden to eat during Pesach. Kitniyot are things made from seeds or beans that could be made into a a flourlike substance. That's all beans and peanuts (although there's a disagreement about peanuts), seeds such as cumin and mustard, plus rice and corn. And, for some reason, kasha.

Pesach wasn't difficult enough, obviously, although I *am* grateful I don't have to check rice.

Anyway. Tonight's dinner was tofu with green beans and mushrooms over brown rice. And, of course, I used soy sauce and sesame oil and hot peppers to season it it. It was so good.


I haven't replaced my vegetable oil yet, so I used olive oil. I heated that up and added two microplaned cloves of garlic and a lot of ground ginger. I know, I know, but I forgot to buy the fresh stuff. I also added chopped celery. Then I put in pre-sliced shiitake mushrooms and about two handfuls of green beans that I'd prepared by breaking off the tips and then breaking the beans in half. At this point, my husband came home with fresh ginger, so I grated about an inch of that in. I also tossed in the red pepper flakes, some light soy sauce and some sesame oil. Then I added a touch more. I then diced a package of extra-firm tofu and put that in, and added a bit of water so things would steam a little. When the beans were cooked, I served it over brown rice I'd cooked in my rice cooker.

It was mildly spicy and very yum.