Archive for the ‘Is it Soup Yet?’ Category

Scratch it off the list…

April 25, 2015

One of our favourite restaurants has met a nasty fate.  It has been sold to new owners who don’t quite seem to know what they want to do with it.

We didn’t know it had changed hands.  We had decided that after I had been sick in bed for the entire Pesach holiday that we would treat ourselves to a family night out.  So we chose a place that has been the site of many a meal with friends, a few celebrations, even a catered party once.   It was always packed, so we debated ordering a table, but then decided that we would go early before the rush and hope for the best.

Our first clue that change had been afoot was when we arrived and saw that in the large spacious dining room there was exactly… one table occupied.  Also immediately apparent was the absence of the long thick wooden trestle tables and benches – instead were more utilitarian cafeteria tables and chairs and brighter lighting.  Kid was dismayed that the computer screens with menu, quizzes, and other interesting things were no longer on the wall at each table.  Well, change can also be good, we decided to sit down and check out the menu.

The range of dishes on the new menu was just as varied and elegant as the former incarnation of the restaurant.  We were encouraged.  So far we had only seen one waitress, she was very friendly.  There were sounds from back in the kitchen, and there was a boy about 15 hauling boxes.  OK.

When we ordered water for the table, they brought out a lovely glass bottle with ice water and glasses for everyone.  But when partner asked for a separate bottle of mineral water, the waitress brought her another smaller glass bottle with no label, already opened and about 2/3 full.  Huh?  Then things took a turn for the worse when partner and I ordered cocktails as well as entrees.  After discussing the options on the menu, and thinking that at $11 each the cocktails were a bit pricey, I ordered a mojito and partner went for a margarita.  The waitress wrote them down looking a little apprehensive.  Then I realized there was no one behind the bar.  The waitress disappeared into the kitchen, perhaps to consult with the fellow there, then came back out and snagged the kid who looked about 15 and pushed him behind the bar.  Uh oh.

While we waited for the food our cocktails were served.  Despite the different orders, we were given the exact same thing.  (Um….they both start with the letter M?)   After tasting them, we managed to pretty much figure out what they were:  a lot of tap water, ice, a small splash of some sort of unidentified alcohol (neither rum nor tequila), and some chopped up lemons and mint.  Uh, no.  No, no, no.  Partner firmly informed the waitress that this was certainly not a margarita.  I asked the waitress what brand of rum was in my drink and she looked like a deer caught in the headlights, and stammered “Just rum”.  They tried again for a margarita. This time it looked like a margarita, albeit without salt on the rim of the glass – maybe the kid had a picture of what it was supposed to look like.  But it was frothy, sweet, and had an overwhelming taste of…dish soap.  One sip and partner gagged and covered her mouth.  The waitress quickly came and swept both “cocktails” from the table, looking a little affronted that we hadn’t appreciated their efforts.  She told us that they would not be included on our bill.  Wise move.  (If you aren’t sure about serving drinks because there’s no one there at the time who knows how, say so!!!!)

Luckily, when the food came it was delicious!  More expensive (with less food) than most of the other restaurants in the area, but very tasty.  Granted, my three lamb chops with half a roasted potato cut into wedges and a tablespoon of vegetables was a wee bit skimpy for the overblown price, but it was arranged very artistically.  Kid and her boyfriend were very satisfied with their meals, and partner said her fish was full of bones but well seasoned and very good.

We were a bit confused by the assortment of pickled salads they brought to the table.  With hummus or skewers they would have been perfect, but they didn’t really go with the sea bream,  lamb chops or other entrees.

While we were there, the folks at the other table left, and one other table had customers when we left.

Final verdict?  We won’t be going back there.  Sad, because we loved that place.  They do have a good chef.  And I really hope that they either remove the drinks menu or hire an actual bartender.   If they’re around that long.

 

Peanut Butter

November 5, 2014

Did you know that November is Peanut Butter Lovers Month in the US?  Peanut butter is not strictly American, however – sources site that it is popular throughout North America, the Netherlands, the United Kingdom, Australia and parts of Asia, particularly the Philippines and Indonesia.  In Africa people made ground peanuts into stews as early as the 1400s; in China people have crushed peanuts into creamy sauces for centuries.

pb 1

Southern Peanut Growers, representing southeastern United States peanut farmers, started the celebration as Peanut Butter Lovers Day on November 4, 1990. November 4 marks the anniversary of the first patent for peanut butter, applied for by Dr. John Harvey Kellogg on November 4, 1895.  (There was a patent for an alternative method of producing cooked peanut paste issued to Canadian Marcellus Edson of Montreal in 1884.)

It grew to a month-long celebration in 1995 when peanut butter celebrated its 100th birthday!

Some of the key dates in peanut butter history:

  • 1890: A St. Louis physician developed the idea of packaging peanut paste for people with bad teeth. Peanut paste was sold for six cents per pound.
  • 1895: The Kellogg brothers patented the process of preparing peanut butter with steamed nuts. Today the nuts are roasted, and the peanut butter is much tastier.
  • 1903: Dr. George Washington Carver developed more than 300 other uses for peanuts, and is considered by many to be the father of the peanut industry.
  • 1904: C.H. Sumner introduced peanut butter to the world at the Universal Exposition in St. Louis. He sold $705.11 of the treat at his concession stand!
  • 1908: Krema Products Company in Columbus, Ohio, began selling peanut butter and is the oldest peanut butter company still in operation today.
  • 1922: Joseph L. Rosefield sold peanut butter in California, churning it to make it smoother. He received the first patent for peanut butter that could stay fresh up to a year. 1928: One of the first companies to adopt Rosefield’s process was Swift & Company, later renamed Peter Pan.
  • 1932: Rosefield began producing peanut butter under the Skippy label, and created the first crunchy-style peanut butter two years later.
  • 1955: Procter & Gamble entered the peanut butter business, introduced Jif in 1958. Now owned by the J.M. Smucker Company, Jif operates the world’s largest peanut butter plant, producing 250,000 jars every day!

It was never really popular here in Israel.  Kidlet was usually the only child in her class to bring PB&J in her pita bread to school.  Many of her friends, as well as their parents, had never had this wonderful treat.  I often made samples for other parents to taste when their kids came over to visit.  I baked peanut butter cookies for school parties.  Today, however, Reeses treats are familiar, and peanut butter can be found on most supermarket shelves.  Including imported familiar brands.

My British pals never liked peanut butter with jam or anything sweet, they were accustomed to eating it spread on a sandwich with a slice of cheese!

I like peanut butter, honey and banana myself.  Kidlet adds peanut butter to brownies when she bakes for her boyfriend.

PeanutButterBananaSandwich

It’s great with apples, with celery…or just plain out of the jar with a spoon.

pb 2

(Just ask Brad Pitt in the film Meet Joe Black.  I loved that detail…)

big-spoon-of-peanut-butter

 

We have to buy two jars for this household.  I prefer crunchy, kidlet likes smooth.  There is a bit of a difference.  Both crunchy/chunky and smooth peanut butter are good sources of unsaturated fats. However, crunchy/chunky peanut butter has slightly more unsaturated and less saturated fat than smooth. Smooth peanut butter doesn’t have as much fiber in it as crunchy/chunky.

However you like it, celebrate this month with peanut butter in your diet!

thanks pb

pb heart

 

 

Beer Revisited

November 3, 2014

Well, I’ve frogged the goat and have switched the colours around, and it’s looking good!  (Frogged the goat…now there’s a phrase I never would have predicted writing…)

After my adventure with the strange beers at the market, kidlet was quite miffed with me for not grabbing those strangely named brews for her bottle collection.  She has a shelf of unusual bottles on display in her room.  Empty, of course.  As I hear her sighing “Sure, Mom…”

So when I made the next shopping trip, I went and bought the three Belgian beers (the two Deliriums and the Guillotine) for her.  I threw in a bottle from the British shelf as well, Dr. Thirsty’s No.4 Blonde.

dr thirsty

The good doctor looks a little… iffy to me… Arrrr.   I just hope the beer is good.

So far we’ve sampled La Guillotine.  I used it to cook chicken with, a good variation on our normal chicken dishes.  The dish came out a little bitter.  I like bitter beer, but this one may not have been the best choice for this meal.  It was still tasty, though.

We have yet to check out the rest of the beers.  I have to persuade myself to try a little Delirium.  (And there’s another sentence I never would have predicted writing…I’m on a roll)

If you’re interested in a basic recipe for beer-cooked chicken, here it is:

  • 1 bottle/can beer (12 oz/ /.34 liter)  Not bitter.  lol
  • 4 skinless boneless chicken breast halves
  • 2 Tbsp margarine
  • 1 cup sliced fresh mushrooms
  • 1-2 cloves garlic, crushed
  1. Marinate: Pour 1/2 of the beer into a nonporous glass dish or bowl. Add chicken breasts, toss to coat, cover dish and refrigerate for at least 30 minutes to marinate.
  2. Melt 1 tablespoon of the margarine (you can use butter if you don’t keep kosher) in a large skillet over medium heat. Add garlic and mushrooms and saute for 5 to 10 minutes or until cooked; remove from skillet and reserve, keeping warm.
  3. Melt remaining 1 tablespoon margarine in skillet over medium high heat and add chicken. Saute 5 to 6 minutes each side or until cooked through and juices run clear. Reduce heat to low, pour remaining beer over chicken and add reserved garlic and mushrooms. Cover skillet and let simmer for 5 to 10 minutes. If desired, add a little flour to thicken the sauce.  (Again if you don’t keep kosher, you can sprinkle with parmesan cheese before you…)
  4. Serve.

It goes really well with pasta.

Bon Apetit!

And now back to the goat.

The Roaming Pomegranate

September 25, 2014

There’s an old joke that’s been around for years (even made into a song at one point) that says that Jewish holidays are usually based on three things:

  1. They tried to kill us.
  2. We survived.
  3. Let’s eat.

Food does seem to be central to any kind of celebration.  There are traditional dishes for almost any occasion.  Rosh HaShana is no exception.  Most of the customary food for the new year in the Jewish calendar is sweet, nothing bitter, in order to “ensure” a sweet new year.  (Partner’s father even used to forbid eating the gefilte fish with horseradish on Rosh HaShana, as it was too bitter.)

We dip apples in honey.

We dip challah (sweet egg-bread) in honey.  The challah for the new year is not braided as it usually is for Shabbat and other holidays, but spiraled or round, symbolizing the continuity of Creation, and raisins are often added.

We eat honey cake.  (Well, most do, nobody in our household really likes honey cake that much, so we don’t bother.)

We eat a “new fruit”,  a fruit that has recently come into season but that we have not yet had the opportunity to eat, saying a blessing thanking God for keeping us alive and bringing us to this season.  A pomegranate is often used as this new fruit. In the Bible, the Land of Israel is praised for its pomegranates. It is also said that this fruit contains 613 seeds just as there are 613 mitzvot/commandments. I’ve never actually checked this out by cutting open a pomegranate and literally counting the seeds.  I really wonder who did to make the above claim, or why, or how they even thought of it. But I can attest to the fact that there sure are a lot of tangy-sweet seeds in those things.  Another reason given for blessing and eating pomegranates on Rosh HaShana is that we wish that our good deeds in the coming year will be as plentiful as the seeds of the pomegranate.

So.  At last night’s dinner we dipped our challah

new year challah 75

into honey along with the apples.

sweet new year 75

 

We saved our pomegranate for dessert – and then ate so much good food that there was no room for dessert.  Oops.  It will be eaten at tonight’s dinner instead.

So I took our pomegranate and started placing it around the house to symbolize a sweet and plentiful new year in many ways.

Catbeast was intrigued.

sny 75 cat

Dogbeast was a little wary of it.

sny 75 dog

And the pomegranate was on the move!

For a sweet year with plenty of work:

sny 75 work

For a sweet year with plenty of reading:

sny 75 books

For a sweet year with plenty of knitting:

sny 75 knitting

For a sweet year with plenty of healthy and tasty food:

sny 75 cooking

For a sweet year with plenty of music:

sny 75 music

For a sweet year with plenty of friends and laughter:

sny 75 friends

For a sweet year with plenty of travel:

sny 75 travel

For a sweet year with plenty of exercise:

sny 75 exercise

 

For a sweet year with plenty of rest and serenity:

sny 75 rest

And for a sweet new year of peace:

sny 75 peace

L’shana tova, y’all.

 

Locking up the citizens?

November 8, 2013

So kidlet wanted to take a walk this evening.  Not far, just down the road to one of the parks.  I still can’t do much walking, so I told her I’d take the car and she could go by foot.

The pot roast and the veggies were still cooking away in the slow cooker, nothing to worry about, off we went.

Well, we got to the city’s sculpture garden and found the gates open.  I parked by one of the gates, kidlet decided she wanted to sit by herself on a bench and do some writing.  So I stayed by the car across from the gate and took out the knitting.  Pleasant evening, nice breeze, but not too cool for comfort.  Alone time, together.

After about half an hour, maybe more, a police car swung by and parked by the gate.  One of the officers went into the park, then came back out and they proceded to lock the gates to the park.  I didn’t see kidlet so I called her on her phone.  She ran to check the other gate, and told me it was also locked.  I yelled out to the police that there was still someone left in the park, but they ignored me – just got into their car and took off.   Hey!

Kidlet made a quick round of the park to check out options, then came to the gate where I was waiting,   She handed me her things, then managed to climb up one side of the fence, swing herself over, and slide two meters down the outside.   Better her than me, I would never have gotten my hip and my weight over like that.

She told me she saw the police do a brief look through the park, but never even swung their flashlights in her direction.  She didn’t immediately realise that they were planning on locking up the place.  Pretty shoddy job, if you ask me.

We headed on home for a wonderful Shabbat dinner of roast beef with lots of trimmings.  And freshly baked brownies for dessert.  And toasted each other for a successful “escape” caper.

Well, at least now we know what time they lock the gates…

Locked-Gate

 

Heat. Hat. Turkey.

April 27, 2013

Aaaaand….we’re back to a heat wave.  I don’t remember April being so extreme before.

Puppy can’t stand the heat, she refuses to go on long walks.  Just quickly strolls to her favourite area outside, and then hurrys back in to lie on the cool floor.

Kidlet’s hat is going quickly, although I’ve been too busy in the house to knit much.  Did more while out yesterday.  Actively brainwashing recruiting teaching the young – went to a lovely birthday party in the forest (Happy Birthday,  Marina!!) and two of the children were fascinated by my knitting.  We made the stitch markers “leap” from one needle to another “telling me what to do”, naming colours,  they took turns holding and playing with the cable needle when I didn’t need to use it (the little boy even named it), and they helped me count.   So progress was made.

minty molly 1

Today I’m doing some experimenting in the kitchen.  Got some lovely turkey breast meat at the market, cut in cubes and probably meant for skewering and grilling.  I’m making a turkey stew with it.   Onion, celery, baby carrots, potatoes, corn and turkey in chicken stock.  Seasoned only with marjoram.

turkey stew

I’m using baby corn, because kidlet loves it.  I don’t know why, it always seems terribly bland to me, not nearly as flavourful as fresh corn or even canned sweet corn.  The only time I like it is in a strongly seasoned dish.   (If anyone has any ideas on how to make it edible as a side dish, I’d be glad to hear ’em.)

Let’s hope the evening brings a cool breeze.  Or something.

Plague of Pests

April 13, 2013

Warning:  High “Ew” factor.

Just before Pesach, Israel went on alert to a possible attack from Egypt….of one of the 10 plagues in the Pesach story.  Locusts were devastating crops in Egypt, the Sudan, and other neighbouring countries, sited up into the Sinai desert, and in the fortnight before Pesach swarms in the tens of thousands were crossing the border into Israel as well.

dry bones locusts

What’s the problem?  These little critters can eat their weight in crops every day; they can fly more than 80 miles a day – in swarms as dense as 200 million per square mile; and females can lay as many as 1,000 egg pods in roughly 10 square feet.   In other words, one ton of locusts (just a fraction of your average swarm) can eat about as much food as 2,500 people can in a day.  Interestingly enough, they are reported to be harmless individually or in small groups.  It’s only the big swarms you have to worry about.

Many crops in the area of the Negev were destroyed or at least affected, but the Agriculture Ministry began spraying locust swarms from the air and on the ground almost immediately.  Added to that, some Israelis took a practical approach…and put locusts on their menu.

Locust is the only insect which is considered kosher.   Specific extracts in the Torah state that four types of desert locust – the red, the yellow, the spotted grey, and the white – can be eaten.  Groups of people hurried south to capture as many as possible before they were sprayed.  Some enterprising chefs began serving locusts.  Crunchy and fried, baked in the oven for a snack, or covered in chocolate.

Chef Moshe Basson and one of his locust creations

Chef Moshe Basson and one of his locust creations

I did not sample any of the varieties.  I really have no desire to eat grasshoppers.  So I can’t tell you if they’re good or not.  Sorry.   (And besides, those pesticides…)

Although the Ministry efforts were very effective, thanks to strong winds some smaller groups of the locusts made their way north.  Partner saw a bunch of them while walking the dog.  Then we found dozens at the beach.  (Nothing but sand and stone – I guess their GPS was faulty…)  Some were just hanging out on some pillars by the sea.

locust1

Some actually had gotten stuck in the sand.

locust3

They were a source of much interest and not a little screaming by some…   Mostly children, but a few adults as well.

locust4

I thought they were pretty fascinating, myself.

In any case, the danger to Israel seems to have passed.

No more plagues, please…   Been there.

 

A Night Out

April 12, 2013

Family get together for one of the birthdays tonight.  Unfortunately, kidlet didn’t feel well in the afternoon, so I dropped partner off at her brother’s to catch a ride with him and went back to hang out with kid.

Several hours later she felt better, but we decided not to drive out of town for a late arrival at the party.  Since we were supposed to have eaten there, there was nothing ready or defrosted at home, so we opted for a mother-daughter night out.  Chose a café and went out to splurge a little.

I tried something a bit different on the menu.  Mixed meat salad.  (That sounds terrible in English….gah.)  Chicken, game hen and roast beef stir-fried in a hot pepper/sweet chili sauce – just the right amount of tangy – and served over a big green salad.

meat salad

Surprisingly good.  Half-pint of beer from the tap to wash it down.

Kidlet couldn’t finish her fried chicken breast and potatoes, we got a doggie bag.  Tomorrow’s lunch!

Ended the meal with a nice strong black tea with spearmint leaves.

dinner tea

We talked a lot.  Laughed a lot.  Especially when partner called from the party to say that when trying to take pictures she had accidentally backed into a big cactus plant, to everyone’s amusement.  Ouch.  Her brother suggested a session with tweezers when she got home.  Kidlet is now calling her Cactus-Butt (wasn’t that one of the hyenas in Lion King???).

Anyway, it was definitely some quality time.  And that’s something to treasure.

Life can be crazy

May 13, 2012

And time passes quickly with the craziness….and blogs get neglected.

Independence Day came and went (we went again to the annual kibbutz picnic), and thus officially opened the mangal (barbeque)  season. Outdoor eating is a national sport in Israel, from Independence Day in May until well into October (when we have a holiday of a whole week when we’re required to eat outside).  The Israeli barbeque is known as “mangal” (both a’s have the “ah” sound), and during mangal season weekends every possible open space is filled with people and the smoke from the mangals makes a cloud over the country.  The cloud is traditionally the thickest on Independence Day, of course.

An essential tool of the mangal is the nafnaf, which is used to properly fan the flames/charcoals. Otherwise the food just doesn’t taste as good.  Mangal sets almost always include a nafnaf, here seen in  green.

They are generally plastic, in a wide range of colours and a few basic shapes…

From the beginning of May you can find bins of them in most markets and shops.

No self-respecting mangaler would be without a nafnaf, although in an absolute emergency a piece of cardboard will do.

And for the truly dedicated, there is an app called the Nafnaf Champion to practice that wrist action…

 

It is an odd facet of the mangal that it is perceived as primarily the domain of men.  Women may indeed prepare the food pre-barbeque, with the cutting and chopping and adding sauces and marinades, but when it comes to firing up the coals and cooking the food any men present will shoo the women away.  Only when no men are around will one see a woman wielding a nafnaf.

During the years that I taught English as a foreign language to adults, I usually taught vocabulary by subject.  When we would reach the unit on kitchens and cooking, there were invariably some men in the class (not all, thank goodness) who would laugh and say that wasn’t anything to do with them, since only the women in their family cook.  I would ask if they were in charge of the mangal.  They would say “Of course!!! ” Then I would say “Well, then, you do cook.”  “Absolutely not!”   “But you mangal.”  “Of course.”  “So you cook.”  “Never!!”   And again and around and so on.

It seems to be a peculiar short-circuit in the brains of some Israeli men.  Perhaps there is someone who will seek grant money to research the phenomenon.

Perspective, Pain relief, Parenting, and Potluck Pasta

February 21, 2012

I was late to work today. I overslept. Never heard the alarms. (Yes, I set two alarms, in case I drift off again after the first…) I slept through both today. So I missed my ride, had to take the car. (Which is actually more convenient since I had to race around a lot today. Also more expensive. There is always a flip side.) Then once I was on my way, I discovered that in my haste I had left my cell phone at home. Normally I would say Fug It, I refuse to be a slave to technology, and keep on going, but there were too many destinations with too many arrangements to be made en route today. So I had to go back and get it. Didn’t help that when I realised it was missing I was stuck at a long traffic light with no option but to wait, then go past and find a different way to turn around… Got it, hindered by a possessed catbeast who was zooming around trying her best to trip me. I got stuck at the same traffic light the second time around too, which added to the aggravation. Those few minutes of backtracking made the difference between fairly empty streets and streets beginning to fill with erratic drivers, arrogant road-hogging truckers, and one terrified learner who got in the way of all the others. (Come on, seriously, who the hell takes a driving lesson in morning rush hour???) I was developing a nice case of road rage, and when the tissue holder on the visor suddenly fell on my head then bounced off into the farthest corner of the car, I knew I had to do something to ensure that it was not going to be one of those days. I pushed in a John Lennon CD, cranked up the music, and it put everything into a different perspective.

I love how music can do that. Thanks, Mr. L. Shine On.

After the usual insane day of work I headed for physiotherapy. I’m going twice a week now, they’re using short wave ultrasound to ease the hip pain. It’s actually helping a bit, there are brief periods where I can walk normally without limping.

After I left the clinic went to pick up partner and we headed for kidlet’s school. This school offers all kinds of wonderful things, not only for the kids but for the families. One thing they offer is a workshop for parents on how to work with teenagers during this volatile time. I’m always eager to learn, so we signed up for the weekly workshop. It was also a chance to meet other parents, which is hard to do with a regional school.

Teenagers. They’re moving from childhood to adulthood, way too quickly for us and way too slowly for them. A friend of mine once compared adolescence to our wonderful kids entering a long, dark, difficult tunnel where they forget all the lessons we’ve taught them and all we can do is wait until they come out the other end, hoping that those lessons have survived. I would compare it more to them going through one of those carnival “funhouses”, with dark mazes and things jumping out at you and all those mirrors that constantly distort everything you know, all making you freak out. Some kids navigate it easily. Most don’t.

So this workshop has been a real asset, team-led by two master teachers who gave us very little theory and a whole bagful of tips and tools to use with our little angels. It was a chance to bounce ideas off of each other, get advice and feedback from other parents in the same situations, share frustration and success. Sworn to silence, what was said in the workshop stayed in the workshop, not even our kids were told what we heard. They only got the benefit of our “homework” exercises as we tried out techniques. Many of the methods were not new to me, but the practice was invaluable. Tools to set boundaries, choose our battles wisely, even how to form statements and questions that promote communication instead of shutting it down. In the workshop we practiced on each other, everything from active listening to trying to describe ourselves through our kids’ eyes.

Partner and I missed a few sessions when kidlet was in the hospital, no way to both visit her and get to the school. But one of the teachers kept me updated with emails, and the other parents were happy to explain the tools. Tonight was our last meeting, so we planned a potluck party.

What do you make for a potluck when you have no time at home? (Well, other than bringing a bottle of wine or buying something ready made….) There are several dishes I like to make for potlucks, all easy. And any other quick-n-easy recipes are definitely welcome!! But I have a foolproof dish that I can throw together in no time, so little work it almost makes you feel guilty about cheating when folks tell you how yummy it is. My no-fuss pasta salad:

Cook one package of pasta. I like to use the tri-colour fusilli pasta, with egg, tomato and spinach noodles, just to make it interesting.

While that’s cooking, I cut up some bell peppers. Since the pasta is tri-colour, I cut up a red pepper, a green one, and a yellow one to match.

When the pasta is cooked, I drain it and let it cool a bit. Throw in the peppers. Then I toss in salad dressing. You can make your own, or use your favourite bottled dressing. I usually like to use honey and mustard, but citrus vinaigrette also works great. To finish off, I add some sliced black olives for zing, both in taste and visually.

And that’s it. (I told you it was easy.) Plop it into your Tupperware or equivalent, and you’re good to go. Tastes just as great if it’s in the fridge overnight, too, so you can make it well in advance.

Bon apetit. It was a hit at the potluck.

Since I started my day needing to chill with John Lennon, let’s end with him as well…