8 Festive Nights

I am so happy this year with Hanukkah.

With my son going to Hebrew school and learning the traditions of our religion his motto or saying for this year's holiday was, "it's not about the presents."  I am so happy that he was able to realize this this year.

We even used a whole box of the candles, actually 2 boxes!  We did our candles every night, said our prayers and yes, gave gifts.

It was very nice for all of us to gather around our menorahs, say the prayers, light the candles and even sing songs.

This is what religion is all about to me.  The Traditions.  Like Tevye says in Fiddler on the Roof, "Tradition!"

When we were getting married the cantor, the one who sings along with the rabbi during services asked my beloved and I if we were religious the two of us basically scoffed at the idea.  She had asked us seriously what we felt about religion.  The two of us being on the same page said we didn't like how religion, all of them basically told you what you needed to believe in and practice in such a such way.  We wanted to (and still do) want to teach our children about the traditions, the history behind our religion and let them decide how much or how little they choose to practice.

We by no means are very strict with our religion but our beliefs are in the right place.  We want our children to know where we come from and how to be good people.  I think that is what we all strive for, to be good people.

So, this holiday, this year my child showed a true interest in the holiday and what it truly meant and that is the greatest gift of all.

I wish each and ever y one of you a very happy holiday season - Happy Hanukkah, Merry Christmas and a very Happy and Healthy New Year.

Fasting = Feast

I am fasting today as part of my religion. While this may be my least favorite holiday obligation it is sort of my favorite holiday.

I love the "Break Fast" food.

All my faves bagels, cream cheese, lox, whitefish oh the list goes on and we traditionally break it first by having an nice Bloody Mary. That's the way we roll in my house.

Years ago I made an egg salad. No biggie but it has now become a MUST HAVE at our table. I know I am making it but a few nights ago, late by my standards (9:30) my step mother calls and says, "you are making egg salad, right? Hugh and Jeannette are coming over and you know how they love your egg salad." To which I replied, "absolutely, how could I not?"

So, this am while I am fasting I will make the egg salad.

Zee's Fab.U.Lous Egg Salad (at least to my peeps it is)

1 dozen Large Eggs

2 1/2 Tablespoons Mayo (more or less to your liking)

2 Tablespoons finely chopped Capers

1 Tablespoons finely chopped Shallot

1 Squirt of Dijon Mustard (again more or less to your liking)

2 Teaspoons finely chopped Tarragon

Place eggs in pot with 1 inch of water covering, once water is boiling cover for 1 minute then turn off water and let covered pot sit for 15 minutes. Prep other ingredients. Remove eggs from water and put into ice water bowl to cool. Peel and cut eggs, separating whites and yolks. Chop whites. Mash egg yolks and mayo. Combine all ingredients. Serve on top of a salad or your favorite bread.

Bon Appetit!

Old Fashioned Fun

Before the New Year celebration was the Labor Day Weekend at the lake.

As always we went to the Goshen Fair.

We love it so much and have gone I would say, for the past 8 years.

It is so cool to see the tractor pulls (I don't get it but we watch it), the sheep, the goats, all the livestock, the rides, the food and oh so much more.

My sisters in laws (is that right?) took the kiddies, sans men, to the fair. The kids ranged from 3 1/2 to 14. LOTS 'O FUN!

My youngest nephew with my niece vs the two boys

Check it out.

What's a fair without a snow cone and cotton candy?

Never too old for the carousel

Ahh, the 3 amigos

They couldn't get over the pigs fighting to eat and the momma not moving.

It was a great time by all and we can't wait for next year to continue our tradition!

Have a Sweet New Year

Today is the New Year in my religion.

Last night we had dinner at my sister in law Emily's house (the foodie remember?).

She made the traditional foods, we all do.

But I offered to do tonight's meal. No one from hubby's family is coming as we all gathered last night, my other brother in law and his family are going to the other side of their family and my in laws live further away and we saw them last night.

So, this evening is for my family. My dad always cooks and I said I would do it. I want to give my children the tradition of their mom cooking as well.

On the menu for this evening is:

Brisket (only my 3rd time making it and I think it rocks - this time I went with a little different than all the recipes out there and I think it tastes great)

Noodle Kugel (my sister in law made one last night that absolutely rocked but my boy said it was too sweet - I should document that comment) I did a little different of a recipe and he can't stop from eating it.

Roasted Red Bliss potatoes

Roasted Asparagus

Banana Chocolate Chip Cake

Fruit platter

Traditional Challah (I did not bake it)

I will share all my recipes with you. Last night I also made a chocolate chip cake that hubby forgot to take out of the pan after 10 minutes (I had to get to bed it was the night before the first day of school) and he forgot until 5 hours later and it got a little broken. A little creative plating and it looked fabulous AND tasted FAB.U.LOUS!

Brisket

3-4 lb brisket

1 jar of chili sauce

1 packet of onion soup mix

1 medium/large onion

Slice onion into rings and put on bottom of pan. Mix chili sauce and onion soup mix and cover brisket completely in pan. Let sit overnight (you don't have to you can cook right away but it worked for me). Add water to pan, covering onions. Cook brisket at 300 (basically cook 1 hour per pound) until tender (160 degrees). Cool, then slice and put back into sauce, cover and put in refrigerator. It is best if it sits sliced in juices/sauce overnight (more important than sitting in marinade). Warm up at 350 and serve.

Noodle Kugel

1 (16 oz) pkg. med egg noodles

8 eggs

1/2 c. sugar

1/2 pt. sour cream

1/2 lb cream cheese

1 lb. cottage cheese

2 tsp. vanilla

1/2 lb. butter (melted)

pinch of salt

Cook noodles as directed on package. Beat eggs, combine eggs, sour cream, sugar, cottage cheese, cream cheese, vanilla and melted butter. Beat again. Combine noodles. Put noodles in a greased oblong baking dish. Bake for an hour at 350 degrees.

Roasted Red Bliss Potatoes

2 lbs. Red Bliss potatoes

6 cloves Garlic

Salt

Pepper

Paprika

Olive Oil

Slice potatoes in half. Put in a roasting pan (can be an aluminum one - easy clean up) , cover with Olive oil, salt, pepper and Paprika. Chop up the garlic (we like bigger rough cuts as they are real tasty when eaten) and add to the pan. Toss all the ingredients together. Bake at 350 for about an hour or until tender. We like them crispier so I may do it at a higher temp for an extra 10-15 mins. Every 20 minutes or so I give the potatoes a good mix.

For my asparagus I just oil, salt and pepper them on a roasting pan until tender then serve with Fresh Grated Parm/Reggiano cheese. Yum-O!

My dad was so nice to bring over some Spanish Wine (he has a fabulous wine cellar in his house).

We had a fabulous dinner.