♦ Meant To Be

Dear Shaina,

So what, exactly, does switching it up look like?

You: I’m worried about you… Should you still be driving, is your house too big for you to take care of, why do you have so much stuff?!
Soon enough.

Me: Let’s travel to exotic places and spend all our money on extended VRBO rentals, new furniture, house remodeling projects, yoga classes, dental work, more stuff, etc…we’ll try to fit in a visit to you.
Working on it now.

No, you do not sound like a stressy 20-something deep in crisis. Who doesn’t need a bi-monthly pep talk?…I love you just the way you are and I think you’re great! Does that count for this month? That’s never gonna change.

Happy to switch it up. You go first!

I am enjoying a no Labor Day weekend with a stay-at-home cooking marathon in preparation for Rosh Hashanah. It is such a luxury to cook in advance and not have to fit all the holiday preparation details in between working hours. The chicken soup, brisket, honey cakes, apple cakes and potato blintzes (a first for me) are done.

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The potato blintzes are a hybrid recipe; crepe dough from Bubbe’s cheese blintzes and the potato filling from her knishes. I made the crepe batter in my Vita Mix and it took 30 seconds and not even one lump! My Cuisinart effortlessly chopped the onions and blended the potatoes and fried onions. I used all my pots and pans and extra large bowls to boil potatoes, sauté onions, mix the filling, make the crepes and flash freeze it all. I pretty much trashed the kitchen, overfilled all my freezers and sampled enough fried onions and potato filling to have attached them to my DNA… if that is possible.

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I love what you are doing with the cleanse this year. Although I am fortunate to not have to worry about how much I spend on groceries, I learned at the hands of a master who taught me how to love grocery shopping and create healthy, nourishing, satisfying and tasty meals on a very tight budget.

My mother (Bubbe) always researched the food specials of the week and bought whatever she could on sale. Even after she couldn’t go to the grocery store herself, she gave me a list of what to buy each week…and I did. She hand-picked each green bean, each apple, each cherry to make sure she got the freshest items (no wasteful rotten spots for her). She never spent money on plastic storage bags or containers (she reused the food containers and plastic bags that her purchases came packaged in) and she never, ever threw out food (leftovers are what you eat the next day). We never had soft drinks or chips or candy in our house unless their was a party. She bought very little processed food and made almost everything from scratch. The things we thought we were missing out on (Oreo cookies and Wonder Bread for me) turned out to be not so good for us anyway.

It’s Rosh Hashana. It’s Zayde’s yahrsteit. I’m cooking Bubbe’s food. You are promoting a cleanse that raises personal awareness and global consciousness about food justice. I’m thinking that things are just as they were meant to be.

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Wishing you the sweetest of New Years and may we all make it into the Big Book of Life for a safe, healthy and productive year to come!

Love,
Mom
xooxoxxoxoxo
Red Cabbage Slaw

I am serving this Red Cabbage Slaw at our erev Rosh Hashanah dinner this year. It has apples and honey in honor of the holiday and it’s an easy do-ahead dish that doesn’t require oven space. Other than the honey, it can be prepared Cleanse friendly and it is very cost efficient. A head of red cabbage makes a whole lot of slaw! And it gets better the longer it sits. If you are preparing this for the Cleanse, but want some additional sweetness, omit the honey and add a half cup of raisins ($.50).

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Yield – 20 servings
Total Cost: $8.35
Cost per serving: $.42

  • 1/2 cup extra virgin olive oil ($.50)
  • 1/2 cup fresh squeezed lemon juice with the zest from the lemon used for the juice ($1.00)
  • 2 teaspoons honey (.20)
  • Kosher salt and freshly ground pepper to taste
  • 1 head of red cabbage, thinly sliced ($1.50)
  • 2-3 large carrots, grated into thin strips ($.40)
  • 1 large apple, cut in small pieces ($.75)
  • 8-12 ounces of sugar snap peas, thinly sliced crosswise ($4.00)

Whisk oil, lemon juice and zest, honey and salt and pepper to taste in a large bowl. Add remaining ingredients and toss together. Adjust salt and pepper as needed.

Refrigerate for a few hours or overnight before serving.

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