Handmade: still the best

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.

My favorite dreidel and menorah

Farm box day!

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.

Beets in the farm box