Over the holidays my sister from NJ was at my house and complimented my (wicked) potato kugel. “How do you make it?” she asked.
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How to Eat What You Love and Not Get Fat… even if you keep Shabbos and every holiday and have a bar mitzvah every week
Looks like this is “how to” month here on OOTOB, but this is a follow up from my post about intuitive eating, and I think it’s important to address here because a few people have observed the “frum 10” (also known as the “frum 15”) which is the weight you gain when you become Orthodox and start eating Thanksgiving dinner twice a week plus a bar mitzvah or wedding thrown regularly into the mix.
Regular readers and those who know me in real life know that I’m hardly the domestic goddess. Yet, I must modestly confess that I make a mean challah. The reason I would like to share my challah tips with y’all is this: I don’t make ANY food unless it’s EASY. I don’t have the time, interest, or talent. So if challah wouldn’t be EASY I wouldn’t make it. It’s actually that simple. People have all these intimidational fears of challah and frankly I just don’t know why. You don’t even have to separate eggs.
Freshly arrived back in Cleveland, I was 25 and revved to go. With my husband newly installed as a rabbi and educator, I set forth to create programs and classes to complement his work.
Ever mindful of the “barefoot, pregnant and in the kitchen” thing, I (pregnant with #4) doggedly kept my shoes on and avoided any kitchen-talk like the plague.
I created book clubs, organized talks on relationships, and offered philosophy.
And people asked for challah baking, recipes, and Kosher kitchen tips.
Did the Food Network make the kitchen trendy? In a radical pendulum-swing, did people who liked the kitchen make the Food Network trendy? *scratches head in confusion*
Just let me know when I can kick off my shoes.