As someone who prides herself on giving thoughtful prezzies, I must give credit where it's due: Ana NAILED it.
Ana and I go way back to our toddler years at Temple Israel in Duluth. She's now a BFD in the Jewish Youth Services sector here in the TC, and when she asked me to teach a Jewish cooking class for 8th and 9th graders this winter I couldn't say no. Cooking! Youths! Sign me up.
We made everything from knishes to hamentashen, from falafel to tsimmes. It was a great group of kids, and I was sorry to see the trimester come to an end.
Last night I came home after a particularly long week of work to a mysterious package on my coffee table:
Cooking. Tribehood. France.
Could you imagine a more perfect gift pour moi than Quiches, Kugels and Couscous: My Search for Jewish Cooking in France by Joan Nathan? The answer is no. You could not. And would you even believe me if I told you that there is a recipe for kosher-for-Passover macarons? Because there is. There's also a recipe for a delicacy called, "Frozen Soufflé Rothschild," which in its true state is embellished with GOLD LEAF. I DIE.
Ana, you win all the awards.
Ana and I go way back to our toddler years at Temple Israel in Duluth. She's now a BFD in the Jewish Youth Services sector here in the TC, and when she asked me to teach a Jewish cooking class for 8th and 9th graders this winter I couldn't say no. Cooking! Youths! Sign me up.
We made everything from knishes to hamentashen, from falafel to tsimmes. It was a great group of kids, and I was sorry to see the trimester come to an end.
Last night I came home after a particularly long week of work to a mysterious package on my coffee table:
Cooking. Tribehood. France.
Could you imagine a more perfect gift pour moi than Quiches, Kugels and Couscous: My Search for Jewish Cooking in France by Joan Nathan? The answer is no. You could not. And would you even believe me if I told you that there is a recipe for kosher-for-Passover macarons? Because there is. There's also a recipe for a delicacy called, "Frozen Soufflé Rothschild," which in its true state is embellished with GOLD LEAF. I DIE.
Ana, you win all the awards.
Ooh! I'm intrigued...
ReplyDeleteI would love to be a dinner guest at a dinner party featuring recipes from this cookbook. How does one wrangle an invite?
ReplyDelete