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  5.  <title>Kitchen Jewitchery</title>
  6.  <link>https://cajc.dreamwidth.org/</link>
  7.  <description>Kitchen Jewitchery - Dreamwidth Studios</description>
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  14.    <title>Kitchen Jewitchery</title>
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  22.  <pubDate>Tue, 22 Dec 2020 06:38:41 GMT</pubDate>
  23.  <title>Shakshuka</title>
  24.  <link>https://cajc.dreamwidth.org/572.html</link>
  25.  <description>While sitting around yesterday bemoaning the fact that I had nothing to do to kill the time until I would go to pick up my husband, Jeffrey, from work, I decided to cook dinner. I realized that this would be my first time really cooking in our tiny, tiny kitchen even though we&amp;rsquo;ve lived here for eleven months. I am that neurotic about cooking. This has to stop, I thought. How embarrassing.&amp;nbsp;&lt;br /&gt;&lt;br /&gt;I&apos;m still waiting on my copy of the Complete American Jewish Cook Book (1952 ed.), so I waded into the internet to look for something to make. I didn&apos;t feel up to making a meat dish, so I scoured the pareve recipes on &lt;em&gt;What Jew Wanna Eat&lt;/em&gt; and found &amp;quot;&lt;a href=&quot;https://whatjewwannaeat.com/the-best-shakshuka-recipe/&quot;&gt;The Best Shakshuka Recipe&lt;/a&gt;.&amp;quot; I&apos;d never made or had &lt;a href=&quot;https://en.wikipedia.org/wiki/Shakshouka&quot;&gt;shakshuka&lt;/a&gt;, but I was looking for something that felt familiar and looked relatively simple to make. Spicy tomato stew with poached eggs? Perfect. The only ingredient I knew I wouldn&apos;t be able to find on short notice was the harissa, but I read online that Sriracha, which I had in my fridge, made for a decent substitute. I went shopping for ingredients, picked up Jeffrey from work and started chopping onions.&lt;br /&gt;&lt;br /&gt;I&apos;m terrible at chopping onions. I watch chefs do it on TV and they&apos;re so fast and &lt;em&gt;efficient&lt;/em&gt;. And then here I am cutting up individual squares of onion, laboriously, narrowly missing my fingers. Still, I managed to pray while chopping. It was nice to talk to G-d while my hands were busy with onions, peppers and garlic. It felt like talking to an old friend on the phone in my kitchen. I said what I was grateful for, which felt good, and thanked Hashem for a pretty good day.&amp;nbsp;&lt;br /&gt;&lt;br /&gt;The instructions said to remove the garlic germs from the cloves. Never having heard of a garlic germ before, I looked up&amp;nbsp;&lt;a href=&quot;https://www.seriouseats.com/2018/08/what-is-a-garlic-germ-and-should-you-remove-it.html&quot;&gt;this article&lt;/a&gt; about them and decided to leave the germs in. (Sounds like I sneezed on it or something.) I thought the dish was supposed to have heat!&lt;br /&gt;&lt;br /&gt;The stew smelled delicious while it simmered, and I plopped four eggs into the mix. The recipe said to let the eggs cook for ten minutes or until the whites are firm and the yolks are runny. Aaaaaaand I overcooked them. Still, the dish overall? Big hit. Jeffrey had seconds! I served it with avocado, cilantro and feta and a loaf of crusty French bread. I bled for those avocados, too--I managed to chop the onions, peppers, garlic and cilantro without incident, but I should&apos;ve known better than to trust myself with The Big Knife. Jeffrey came to the rescue with a &lt;em&gt;Frozen&lt;/em&gt; band-aid and a kiss.&lt;br /&gt;&lt;br /&gt;So the shakshuka was a success, and I&apos;m excited to cook my next recipe!&lt;br /&gt;&lt;br type=&quot;_moz&quot; /&gt;&lt;br /&gt;&lt;br /&gt;&lt;img src=&quot;https://www.dreamwidth.org/tools/commentcount?user=cajc&amp;ditemid=572&quot; width=&quot;30&quot; height=&quot;12&quot; alt=&quot;comment count unavailable&quot; style=&quot;vertical-align: middle;&quot;/&gt; comments</description>
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  27.  <category>cooking</category>
  28.  <category>breakfast for dinner</category>
  29.  <category>what jew wanna eat</category>
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  37.  <pubDate>Tue, 22 Dec 2020 00:19:53 GMT</pubDate>
  38.  <title>Testing the RSS Feed</title>
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