Jan 31 2014
I was recently trying to explain to a terrific–if not slightly incorrupt–new friend what the word “clusterf**k” means. It was early in the day, I hadn’t slept much the night before, and my watery iced coffee (I love you, Dunkin Donuts, but really, a little more coffee and a little less ice) wasn’t doing the trick. Nothing I said made much sense. She continued to stare at me blankly.
And then it hit me. “You know, a clusterf**k? Like Friday night dinner?”
Light bulb. We suddenly understood each other perfectly.
Oh, Friday night dinner. You’re meant to be the highlight of the Jewish week. Each day we grow closer and closer to you, our anticipation measured by the lists and the shopping and the cooking and then the more shopping to get all the things we forgot, all of it building to a monumental crescendo of hope, promise, expectancy, and all of it ending in complete, unfettered, unmitigated disaster. Read the rest of this entry →
Jan 28 2014
Ever tried hosting your own Shabbat dinner and felt a touch… overwhelmed? Bethany from The Glamorous Housewife is here to help with her new series on Kveller.
Hi there! My name is Bethany Herwegh and I am The Glamorous Housewife. I am thrilled to be starting a new series here on Kveller regarding all things Shabbat dinner. I started making Shabbat meals about nine years ago and I now host about 35-40 meals per year. So though I am not a chef, I do know a few things about cooking and hostessing a dinner party, and I would like to share that knowledge with you.
Once a month I will be laying out an easy and tasty dinner meal based on seasonal products that are geared for the unskilled at-home cook. I know how intimidating it can be to have people over for dinner, especially if you are not experienced around the kitchen, but I think I have a few tricks up my sleeve that I would like to teach you so you too can enjoy all that Shabbat dinner has to offer.
I am starting with a simple winter meal with big bold flavors but not much effort. The main dish is maple dijon chicken with fresh rosemary and is supported by roasted brussels sprouts with a garlic dipping sauce, mashed potatoes, a roasted squash salad, and for dessert, a raspberry and chocolate trifle. Read the rest of this entry →
Feb 1 2013
Tamara’s experience of Friday night, erev Shabbos, is very different than my own. To me, as a young child, Friday night was extra special precisely because my father was always there.
When I was a kid, my father traveled for business. He would leave on Sunday night, my mother, siblings, and I tearfully waving him off as he waited for the elevator. He would return Friday morning or late Thursday night. Every single week for as long as I can remember. Read the rest of this entry →