Belated l’shanah tovah! Or in goy-speak, happy Rosh Hashanah, aka the Jewish new year! Having been raised Jewish in New York, I grew up under the assumption that most people knew at least a little about Judaism. Yes, obviously I was very mistaken and that was quickly made clear to me in the first few weeks of college in rural Ohio. Now that I’m back living in NY, I celebrate it with my family in a very millennial, non-religious way. In short, I go to synagogue/temple with my family because it matters to them, and I go to the meals/cook/write about it here because food matter to me. Plus family heritage and whatnot, you get the point….
I’m thinking about running tally of how many times I’ll start a post off with the phrase “it is hot as BALLS here” for the remainder of the summer, because:
a) I think it at least five times a day
b) I watched too much South Park as a kid (thanks Dad, sorry Mum)
c) it seems to be the primary factor in everything I’ve cooked, or more accurately haven’t cooked, in the last few months…
If you’ve ever heard of the New York institution that is Serendipity III, then this post needs no further explanation. If you haven’t, well, it’s basically one of the greatest things ever created- the flavor of hot chocolate, but FROZEN. That may not sound as exciting as I’m attempting to convey, but have you ever had a milkshake or frozen chocolate drink that really tastes like chocolate? Before anyone says it, do not even think of mentioning the Dunkin Donuts drink they market as one, because while I am a proponent of all things chocolate, it doesn’t come close to the original. People don’t wait three hours to get a table at DD so that they can try one, and drinking one with a friend will not create a 15+ year tradition of going annually. …
Confession: This is a revised post from my old blog. I figured as I begin the process of setting up this new site, I ought to transfer some of the old recipes that I don’t want to lose. Also, I’m lazy. It’s been quite fun to re-read what I wrote at the time, which was in my final months of college, as I was preparing to graduate. In other words, I started blogging more because that was less scary than applying for jobs….
As much as it pains me to admit, I’ve been reflecting a lot on the last few months. Granted, this mostly has to do with bigger-picture items, such as jobs, future careers and potential living arrangements, but also with cooking. Whereas June was a culinary celebration of all food, July has been somewhat (albeit necessarily) restrained. It got brutally hot, which is usually less of a cooking deterrent for me, but even worse, all that food rejoicing started to show, and I was not pleased about that at all. Especially since I didn’t have safety net of moving back to Ohio, where I would make up for all my summer indulgence, to fall back on.