Thanksgiving and My First Parsha Infusion

I need a day off. I know, I know. I just had Veteran’s Day off (November 11th), but that was two weeks ago. I am thankful for my job, but I need another day off. We don’t have much planned, so I’m just looking forward to all the things I won’t have to do. I won’t have to pack everyone’s lunches. I won’t have to rush my kids out the door in the morning. And I won’t have to sit in traffic to and from work.

Since we don’t do an official Thanksgiving dinner (unless we’re invited to one), we decided to have company this Shabbos and cook a Thanksgiving themed menu (or is it just an excuse to cook the turkey in our freezer?). I decided to also add lentil soup to the mix for a little parsha infusion. Ever since reading how people use the parsha to plan their Shabbos table, I’ve decided that was something I wanted to do. I think it’s a great way to make each Shabbos special, so I’m starting now. It isn’t even that hard to do, especially since we wanted to have soup anyway.

Here’s the menu:

Friday Night:

  • Lentil Soup
  • Turkey + Gravy
  • Stuffing
  • Cranberry Sauce
  • Sweet Potato Kugel
  • Green Beans & Mushrooms

Shabbos Lunch:

  • Gefilte Fish
  • Salad
  • Cholent
  • Kishka
  • Kugel (not sure which one yet)
  • Cold Cuts
  • Chopped Liver
  • Egg Salad

Dessert: Pumpkin Crisp

I’m not really sure when we’ll make all these dishes, but my dear husband, the cook in our house is promising to have it all done. Of course I’ll help out where I can, but that probably means just keeping out of the way 😉

Until next time,