Wow, I’ve really been feeling the erev Shabbos/ erev Shavuos rush. I have a bunch of reports due on the second day of Shavuos, which means that I’ve been working my tail off to get them done before then. That also means I didn’t have a minute to myself all week, so my Shabbos menu plan is basically being made while I’m typing up this post. I already have the chicken marinating in the fridge (did that last night), but as far as sides go, we’ll see what I come up with:
- Gefilte fish and salad
- Jerk Chicken
- Vegetable kugel (freezer)
- ?? Not sure what to fill in here… maybe a roasted veggie?Shabbos Lunch:
I’m trying out a new chicken recipe (the spicy orange chicken). I just made the marinade, poured it over cut-up chicken and plan on broiling it later today. Hope it comes out good.
As far as Shavuos menu planning goes, I haven’t done that either. I have a few ideas in my head, but haven’t put anything on paper. I don’t feel as much pressure as I do with Shabbos because I know I can always cook something on yom tov if I have to. Yay for a stocked freezer!
What new recipes have you tried lately? Anything worth passing on?
Until next time,