Chanukah starts at sundown on December 12th.
Shakshuka is comfort food as much as grits and a good cornbread are comfort food. It’s warm, spicy, eggy, and can be paired with anything crunchy and crispy which is just what your doctor and grandmother prescribed for a rough morning. Shakshuka has been curing aching heads and broken hearts for generations in North Africa and the Middle East.
Plus, it’s fun to say.
Got a lot of tomatoes in the garden? Hit the farmer’s market recently? Went on a Whole Foods run? Found a random can of Trader Joe’s pickled green tomatoes in the pantry? None of the above but always wondered what to even do with green tomatoes? Good. I have a bit of a passion for green tomatoes, so get your serrated knives out. Continue reading “Y’all Come Back, Nu? A Very Southern Shabbat (& Recipe)”
On January 11th, Jews in Birmingham and around the world will be sitting down to the first seder of the secular year. It isn’t Passover just yet.
It is Tu B’Shvat (usually pronounced: Too Bish-vat), the New Year of the Trees. There are technically 4 different New Year’s celebrations in Judaism which take place at the start of or in the middle of Jewish months.
While you are gearing up for the Iron Bowl tomorrow and wondering what you’ll eat, we have a suggestion. Turkey! You know you have it. You know you are going to eat it. All that leftover turkey means so many recipe possibilities!
In my family we have a turkey-sandwich making competition on the day after Thanksgiving. We take slices of bread and pile them high with our favorite concoctions: macaroni and cheese and gravy, dressing and cranberry sauce and gravy, green-bean casserole and mashed potatoes and cheese and gravy. All with turkey right on top. And more gravy. I cannot tell a lie. We are gravy crazy.