Yom Tov 5769 Post III

[mamadeb]

Soup is simmering. Pot roast and casserole are in the oven. I used a real (read non-disposable) roasting pan for the pot roast and a very deep rectangular pan for the casserole - it fit perfectly. 4 onions, about fifteen chicken thighs, and nine potatoes, plus a can of diced tomatoes I should have added layer by layer. Doesn't matter. It'll be good. Both covered with foil and in a 350° oven.

Then I take a shower and get dressed and get lunch and more produce (just salads.) plus stuff we'll run out of during yom tov like cereal and soy milk. Next step - make the noodles for the soup and the spinach kugel since I have room for it in the oven, and the veggies for the stuffing. About three pm, take out the oven stuff, and put in the stuffing, and the kugel muffins. Remove the veggies from the soup and add water and carrots.

Comments

[mabfan.livejournal.com]

Having the cereal and soy milk over yom tov is quite important.

[mamadeb.livejournal.com]

It certainly is. That's my breakfast everyday, and it's especially necessary for Rosh HaShanah with the late lunches.

[mabfan.livejournal.com]

My daily breakfast is usually bran flakes in soy milk, although this morning it was a whole wheat bagel and cream cheese.

The late lunches...I hear you.

[mamadeb.livejournal.com]

My synagogue has the practical custom of having kiddush after shacharit instead of musaf, so people get a bite to eat.

Of course, that "bite" is cake, so that lets me out, but at least it's someting.

[mabfan.livejournal.com]

Do people stick around for mussaf? Or, let me rephrase that – how do they make sure people stick around for mussaf?

[mamadeb.livejournal.com]

Easy.

We have it *before* the shofar blowing. No one's going anywhere.