Over the holidays my sister from NJ was at my house and complimented my (wicked) potato kugel. “How do you make it?” she asked.
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.
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.