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| pre-Rosh Hashannah |
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| post-Rosh Hashanah |
As most of you may already know, we don't do the animal or fish head thing on Rosh Hashanah. I (or one of the kids if they're around) decorate a fruit so not only will we be "a head and not a tail," we should also be healthy. And this guy's mouth got smaller and smaller as the three day "yonitff" marathon dragged into Shabbat, so I told our Friday guests that it symbolizes lessening of
lashon haraa, evil speech. Now his mouth is barely visible, which has its problems.
I didn't know that yams had so much water in them...
Here are a few of the vegetables I made for Rosh Hashannah.
This is a version of "musakka." Instead of using ground meat, I used sliced turkey breasts, usually used for making schnitzels.
I layered the onions, eggplant, turkey, squash and pepper. On top I put some canned crushed tomatoes and baked it all in a hot oven. Our two guests, plus my husband and I polished the entire dish off. In addition, I served two different raw salads, rice and cooked vegetables. So it must have been good.
Here's this year's tsimmis, just before the water was added.
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| cooked tsimmis |
I combined prunes, raisins, cinnamon sticks, carrots, sweet potato, pumpkin, ginger and brown sugar. Just boil it up, simple as anything can be.
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