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….
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….
I feel as though I say “I am SO obsessed with ~” about everything I post on here. Which is probably a good thing, and not all that odd considering I am the one who decides what I put on here. Yet despite my general over-enthusiasm for food and cooking, I especially love potatoes. I enjoy chalking it up to being Irish, but really, I think it’s because they are so versatile. They can serve as vessels for delicious fillings, be a bed on which veggies or a filet of meat rests, get sliced up into chips and fries, and so on.
But baked potatoes might be my favorite way to eat them. On their own, or with maybe a little sour cream, they are pretty healthy. However, the same cannot be said for twice-baked potatoes. Baked once, you scoop out the filling, leaving behind a shell, and mix it up with all sorts of delicious things, like cheese and butter and more cheese and… well you get where I’m going. I used to not make them myself out of fear I wouldn’t be able to control myself, but finally on an exceptionally cold day in mid-April (I’ve been a little busy), I broke down and decided to make them.