On Thursday and Friday, I buckled down and baked and cooked my heart out. Tuvia and I were heading down to the Poconos for my last weekend before heading off to Middlebury, so I wanted to make Shabbos meals fit for celebration of not only Shabbos, but also my last weekend around. So what did I make?
For Shabbos dinner, I made Garlic Chicken with Orzo (sans Parm cheese as a topping, of course); some Parve Kishkah; a Strawberry, Sunflower Seed, Cucumber and Lettuce salad with Balsamic Vinaigrette; and of course the Challah.
For Shabbos day, I put together my first Cholent. It was a somewhat scary endeavor, especially since it seems like the ability to make a Cholent is like a ticket to Jewish success (I'm only half-joking, of course). I used this recipe as a base, but didn't make it exactly like this. There were some beans, onions, potatoes, barley and beef, and the base was the same, but as Cholent goes, it was mostly "a little of this, a little of that." We also had Challah, and I consumed some of my delicious salad.
For Seudat Slishit, I brought out the Kugel I'd made (not precisely like this recipe, but close), some challah, lettuce leftovers and whatever else was laying around.
I wish I had photos, but alas, Shabbos doesn't allow for photography. It was nice to spend my last pre-Shabbos cooking, doing something I won't get to do for seven weeks and probably for the next year when I head back to campus in August.
T-minus four days and counting.