Most friends who know me are fully aware that I am not a remotely religious person. I don’t eat on Yom Kippur, I light the candles during Chanukah, and I usually buy a box of Matzo (or, in this year’s case, 5 lbs of it) for Passover. Occasionally, I’ll even bake a loaf of challah for Rosh Hashanah. Honestly, I can’t even remember the last time I was in a synagogue, and no, the tours of ones in Israel don’t count.
I think this is the path most Jews (well, the ones in America, at least) find themselves going down. Back in December, Pew Research published a pretty lengthy study about how Jews in the US view themselves. 30% of US Jews identify as non-denominational! That’s a huge number, and it’s one I am proud to be part of.
It’s 10pm on a Wednesday night, and there’s nothing to do. Football is over, the Badgers aren’t playing, and I’d rather hang myself than watch the Knicks game. Well, boredom = food, so my roommate and I start rummaging through the frig.
Brussel sprouts, asparagus, Greek yogurt, beets…is there anything we can be creative with? A rush to the computer and some quick Googling turns up a recipe from a guy you may have heard of…Thomas Keller. Yeah, you know, the guy that owns world-renowned The French Laundry (CA) and Per Se (NY)? Well, turns out he likes ice cream. Actually, it turns out he likes beet ice cream. Looks like our “what should we make?” dilemma is solved. Check post-break for the recipe!
So today, we’re fortunate enough to have a guest posting a recipe! I’m a huge fan of candied walnuts, but the idea of doing it with pistachios never crossed my mind. Anyways, our guest today has a wonderful recipe that’ll turn out delicious, every single time. Click below for the full scoop!
Oh man…it’s been a LONG time since my last update! Three and a half months is nearly an eternity in the blogosphere, and a lot has happened since then–for instance, I moved to New York (finally!). It’s the greatest city in the world, the alcohol prices are making me go bankrupt, and there are more hipsters in a two block radius than all of Madison combined. It’s fantastic.
Anyways, I’ve really started to take to cooking less elaborate dishes and keeping stuff fresh, vibrant, and simple. I mean, look at these brussel sprouts! They’ve got only a couple of ingredients, take almost no effort to prepare, and are absolutely delicious. To start off the new year, I’m going to give a nice step-by-step run-through on this recipe (the whole thing is at the bottom). Click below to check it out!