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My havdalah candle finally melted down so I bought a red, white, and blue one at Moisha’s for 99 cents. I think it’s so cute! The red part reminds me of Twizzlers.
The other Shabbat find was a 72-count box of Shabbat candles for $2.99. The best part is that they lasted for 3 hours. So it was a great bargain.
Now if only Kedem grape juice was on sale…..
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Anyone that reads my blog can figure out that I’m not the typical Ashkenazi chick. When it comes to cooking, I definitely fall in the fusion culinary school. Why? My mother was from the Deep South and my father was a Sephardic Jew from the Caribbean. So I was exposed to tons of different cuisines that I found use similar ingredients. Toss in my love for Mediterranean and Asian cuisine and you can see my very interesting pantry.
So for my first food post, I’ll do a modified version of a traditional Ashkenazi Shabbat dinner. Still heavier than every day, but no hot soup or cholent in the summer. For me this is important since I don’t have an air conditioner 🙂
Check out the menu after the jump!
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The temperature is rising and my food is cooling down. One would think that summertime Shabbat meals require less prep but that is not true. However, I learned that EVERY Shabbat meal requires prep.
During the summer, I use fresh produce to my advantage. Salads and simple fruit desserts start emerging. I hate cooking in the summer so I tend to pare down my recipes accordingly. Here are some of my tips:
- Cook at night/early morning. Why slave over a hot stove in the heat?
- Bake once. Make a double batch/freeze. I do this especially with kugels, desserts, and meat dishes.
- Use the stovetop. Oven put out tons of heat.
- Try one pot meals.
- Go to the backyard and use the grill. I live in an apartment so this doesn’t apply to me.
- Cook foods that taste good at room temperature.
- Salad, salad, salad. It’s cool, refreshing, and easy to prepare.
- Fruit! I love melon , grapes, and strawberries during the summer. I even freeze grapes and use them as ice cubes!
- Turn off the lights. During the summertime, I turn on my fluorescent lights because they are cooler than incandescent lighting.
- Don’t make chicken soup and/or cholent. I can see some people passing out at the thought of no cholent, lol. Alternately, you can make cholent in a crockpot (less heat output.) Some people make a lighter version of cholent so it won’t be as heavy. It depends on your creativity and comfort level.
What are your tips for summertime cooking?