Yes, I have some finely crafted menorahs, one from my childhood when I saved up and bought it from the Temple Sisterhood. But this hand-painted beauty by a young Lucy K. is still the best (who cares if it’s missing a hole for the eighth candle). Then there’s the giant dreidel. One year the Chanukah party invitation included directions for a cut-out dreidel. I never expected anyone to actually make one. Enter David K., never one to pass up a challenge. This year we brought it out at the end of Thanksgiving dinner. Both beauties are holding up well.
Want to eat more greens? Hate to waste food? Need a way to keep track of time? Subscribe to a local farmer’s farm box — as we do (The Back Forty Farm) — and all of the above will be resolved. Could it really be Wednesday again? Quick! Open the fridge, get some water boiling, find the sharp knife, extract a large bowl for a little washing, cut some garlic (good in everything), chop the bok choy, the tatsoi, the red and green mustards, cover the pot for a minute, sprinkle some tumeric and voila: lunch and a snack-before-the-Chanukah/latkes-party-before-Thanksgiving. Life is good. But you have to have the greens in your fridge. And you have to eat them. This week’s offering came with beets.