What a busy week! With Rosh Hashana, we had a really nice long weekend, but getting back to work on Wednesday was quite a struggle, but somehow, we did it. And then came time to plan for Shabbos. We are doing super simple, but I’m not even sure if what’s on the menu is enough, so I might have to supplement with some simple sides. Maybe I’ll see what fresh veggies are available in the grocery store and roast them.
Here’s what we have so far:
We will start both meals with gefilte fish and end with store-bought mini cupcakes- a special Shabbos treat for the kids. At both meals we’ll also have leftover carrot salad and black-eyed pea salad from Rosh Hashana.
- Teriyaki Chicken (freezer- Aug KOAMC)
- Spinach noodle kugel (store-bought)
I don’t want to make too much, since we won’t have too much time to eat our leftovers. That’s part of the reason we’re having such a simple menu. I suppose I’ll have the same issue next week too. Just gotta make sure to plan accordingly.
Hope you all had a nice Rosh Hashana and have a great Shabbos!
Until next time,