Cookies! And cooking/baking seasonally

See last week's post for details...

I baked cookies. Lots of cookies. Honey cookies, zebra cookies (chocolate with powdered sugar), and cheese danishes. Last time I baked the chocolate cookies I sent some with my cousin back to the army.

This time I made about 30 2-inch cookies of each honey and zebra (now made with real zebras! ...just kidding...) and probably about the same number of cheese danishes (half plain, half with raisins). We went to my [adopted] family for Rosh Hashana and brought the cookies over. We had wanted to pack some up beforehand for my cousin to take back to the army, but we didn't have good containers, so I just packed up the leftovers-- he's happy :)





And now on cooking seasonally.

Israel, like many other countries, grows fruits and vegetables. And like on other countries, fruits and vegetables have seasons-- meaning that sometimes they can be found, sometimes they can't, and sometimes they are more expensive and other times they are less expensive.

Eli and I like to make at least one vegetable dish for Shabbat-- we make a lot, and then we just eat it for the rest of the week. We generally go to the shuk [open air market] for some vegetables, spices, rolls, random other things. This is the conversation that ensues pretty much every week:
 -What vegetable do we want for Shabbos?
-I don't know...green beans/cauliflower/sweet potatoes/roasted vegetables...I don't know, whatever they have that's not expensive
-Ok...but what do you want?
-I don't know, see what they have.
And that is how we decide our vegetable dish for Shabbos.

Deciding dessert and side dishes:
We decide our dessert and side dishes based on what is leftover in the house. That's how we came up with Dead Fruit Cobbler. We had peaches and nectarines that were going bad, so we made Dead Fruit Cobbler-- with the dying/dead fruit.





I feel like this post was jumping around a lot. Sorry. My brain is thinking very fast and I'm hoping this came out somewhat coherent.