A Freezing Weekend

I wrote this post last Friday, December 13.  But because I hadn’t edited it yet, it wasn’t published.  I also felt kind of funny writing about our Shabbat menu.  But the food came out good, and it was pretty filling, so I figure, why not.  Plus, it’s my only real-time snowstorm post.

Last Friday Yitzchak and I had an argument (more like a fight) over whether or not we should buy a radiator.  No, that’s not really what we fought about, that was just the trigger.

In the end, we decided that at the moment we didn’t need it, and we didn’t know if the winter would get cold enough that we would need it, so it could wait.  When the time came, we would rethink our decision.

The time came Wednesday afternoon.  Now, in all honesty, last week the temperatures were in the 20’s and high teens, and they suddenly dropped the low teens and single digits.  BIIIG difference.  Last week we got maximum five minutes of rain.  This week we had a power outage and it rained long enough for the parking lot to accumulate maybe a centimeter of water before it drained.  The parking lot, by the way, is big.  (If you’ve been following my blog, it’s in the picture Yitzchak took of the view from our kitchen window, posted around the time of our move.)

While Jerusalem, Judea, and Samaria are enjoying fifteen centimeters of snow, we just have cold weather.  Really cold weather.  Today’s high is 6 and the low is 1.  Tomorrow’s prediction improved around mid-morning today, rising from a high of five and a low of -2 to a high of 6 and a low of zero.  Not great but better.

So now all Yitzchak and I can think about is making sure we stay warm.  And part of that is having warm food for Shabbat.  Here’s what our Shabbat menu usually looks like:

Friday night – some kind of heavy soup, challa, maybe chumus/ techina.

Shabbat morning – mashed potatoes/couscous, salad, stir fry/cooked vegetables/baked green beans.

Shabbat afternoon (seuda shlishit) – salad, egg salad/tuna salad/deviled eggs, remains of mashed potatoes/couscous, chumus/techina.

Today we decided that we wanted cholent.  Last time I tried my hand at cholent was a few months after we got married, when we were hosting a friend and her fiance.  It flopped, big time.  I haven’t tried since.

But today we wanted cholent, and I wanted kishke, so I’m trying again.  We also decided that we felt like being “fancy” and so our Shabbat menu this week looks like this:

Friday night – challah, heavy soup.  Maybe a bit of kugel.

Shabbat morning – challah*, cholent (with vegetarian kishke that is basically flour, carrots, oil, and onions), kugel, salad.

Shabbat afternoon – kugel, salad, challah, chumus (hummus).  Maybe we’ll make eggs and maybe not.  (In the end, the eggs were used up after we prepared everything else.)

Ah, and obviously, every week we make a cake, usually either a yellow cake or a chocolate cake.  More on that later.

Hopefully, the weather will warm up.  Because this is awful.  In all honesty, though, I’m praying for a few centimeters of snow on Sunday morning so that a) I don’t have to feel guilty about leaving early, and b) I don’t have to teach half a class.  Because at this rate, it doesn’t look like everyone else will be back to normal by Sunday morning, and we have a LOT of out-of-town students.  It’s no fun teaching half a class – to say the least.

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*This is a guttural ‘ch’, it isn’t pronounced like “chair.”  You can listen here.

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4 thoughts on “A Freezing Weekend

  1. Pingback: Sarah Drus ‘s Kugel Yerushalmi – Jerusalem Kugel (Parve) | Stephen Darori on Family Recipes and Cooking

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