It's a blog for foodies around the world. Here you can read about recipes , new ideas and old techniques. You don't have to be a gourmet, just someone who really LOVES food and drink!!!!
With today being Good Friday, the usual question about food and drink is being replaced with a request. Consider your neighbors this Easter and Passover season as well as family. Feed and nourish them if they are having difficulty feeding their own. Lend them a couple of dollars or share bounty from upcoming gardens this summer.
This is Holy Season by the generous, thoughtful, and considerate the rest of the year too.
Today is ome of the holiest days of The Christian calendar.It is a time for reflection as well as observing Christ's Crucifixion and Entombment. It's also a day to relfect on what we can do to improve the lives and diets of those around us.
The weather may be warming but there are still hungry families who need food. Consider volunteering at your food pantry or soup kitchen. Plan your garden to include overage for those in need.
Today is a somber day of reflection. Think about what you can do for people whi are not as lucky as yourself..
This Good Friday ,remember the traditions that make this day holy and somber .Many give up meat ,.A few even forgo dairy and eggs. It's up to you on how you want to observe.
I relied on a family recipes noodles with eggs, from my Swabian German American grandfather's family.It was always made on Good Friday and was a filling dinner after visiting the church.I made it vegan by using Just Egg and then took a traditional route by subbing in spaetzle. It's served with peaches , as many German dishes are served with fruit instead of vegetables.
Today is a day full of somberness and prayer. Pray for those around the world that they can have an Eastrr weekend full of traditional foods and rites wherever they are.
The holidays teach us one thing - to rely on tradition.It's what guides us through celebrations and holy days. This also includes time homored recipes used in many an Easter or Passover meal.
This was on my mind as I bought spaetzle and risotto at Aldi's today. It's a Swabian German custom to have noodles and eggs on Good Friday, one of the holiest and most somber days of the Christian calendar. I'm taking a family tradition and updating it by subbing in the spaeztle for egg noodles. (although I suspect the original dish used them.) It's served with a side of sliced peaches as all German dishes have some kind of fruit incorporated in the dish.As for Easter it's a new tradition of risotto and fresh asparagus This replaces the old one of again the Swabian influenced ham served with beans and potato salad. I've made this every year for the past few years. Yes, I'll bake the Easter lamb cake , following in my Mom's step. I'll mix in the Dream Whip as she did for a denser, richer cake, but add my own spins. There willbe Just Egg instead of real eggs, almond milk instead of cow's. The icing will have vegetable shortening like hers in it to give it the perfect texture for the crumb coat and rosettes.I may give it a dash of either lemon or grapefruit juice just to zing it up.
Others are also relying on family recipes. Many will be observing Passover starting April 5th. There will be variations on moms' and grandmothers' brisket recipes. Home chefs may add cayenne pepper for some spike and heat.Others will try a brown sugar rub that gives the surface a crackly crust.. Tzimmes, the carrot and stewed prune side dish is always served but the family recipe will get some new ingredients.It could be lemon or lime juice to cut all that sweetness or maybe star anise .Kugel that Passover staple may be savory on a few tables this year.It's suually a sweet dish but there are several savory ones that feature spinach and mushrooms. Easter is usually ham or lamb. A few home chefs are eager to try Eric Kim's pineapple ham featured in Wednesday's New York Times Food section. This is like a retro dish from the Fifties, complete with golden pineapple rings. The glaze is made with Dijon mustard ,brown sugar and fresh juice from both pineapples and lemons. Some may use their granny's recipe and add a ginger ale based glaze on it. as for th elamb, it's usually baked with rosemary sprigs.and fresh lemon juice. There will be updating with an olive oil rub or the addition of red wine vinegar.
Tradition guides us.it guides our cooking.It gives the template for traditionak dishes that can be given new spins and updates.
it is Good Friday , the holiest day of the Christian calendar. All of our prayers should go to those suffering around the world and especially in the Ukraine and those displaced elsewhere.
Hope and pray that they can enjoy their Palm Sunday and Easter without fear and with a good meal. The same goes for those observing Passover.
Some of us have already begun our Easter baking yet our prayers are not only for a well turned out cake but for everyone to enjoy a holiday full of sweets and Spring hopefulness.
It's Good Friday and all Christians are observing this holy day of observation. We think of Christ and His sacrifices but we should also think of His generosity. Planting a Spring garden for not just yourself but for others exemplifies this .
Think of others as you plant. Aim for overage where you can donate your harvest or give to neighbors or family in need. It's a good thing because everyone loves fresh fruit and veggies. It's also good for kids to show them that there's a world beyond processed food and sweets. They can even help in picking tomatoes and strawberries. If you're turning that bounty into pickling and jams , remember to make a few jars extra too. They make nice gifts for any essential workers you may know.
This is a day for reflection and sacrifice. It's also a day of planning and how you can help your community. Think about this when you start planning your Spring garden.
Posts
