Cooking mostly done. Happy New Year!

Phew. Most of my cooking for Rosh Hashana is done: 2 cakes, 2 soups, 3 meat dishes, 4 side dishes, probably more that I can't remember right now. I actually planned things really well for once, but would be more "done" if my stove did not cave under pressure. 400 degree oven for 3 hours + 3 burners going = one unhappy stove that won't boil soup quickly.

I wish everyone a Happy New Year. A year of peace, gratitude, health and wealth. And a new kitchen to those of you who need one!

I love books about cooks

Ok, this is kind of a "cop out" post. Hoping to post some great pics of my summer marketing at the farmer's market before we are fully into fall.

I've been working on my GoodReads selections recently. Following is a short review of a book I really, really enjoyed.

The Sharper Your Knife, the Less You Cry: Love, Laughter, and Tears at the World's Most Famous Cooking School by Kathleen Flinn

My review

rating: 5 of 5 stars
Fabulous book about a woman who lost her job and decided to learn how to cook at the best cooking school, Cordon Bleu. Fascinating look at what an education at Cordon Bleu entails, and a lot of interesting recipes.



Plus, a good explanation of things I will never eat in my life. Ever. Especially since many of them are not kosher ;).



This is on my "to buy" list.


View all my reviews.

By "things I will never eat in my life", I mean food items such as head cheese. Ugh. I think there was something to do with a pig's stomach lining. Ick!

But I do want to try a kosher version of her beef bourguignon, ever since trying Susie Fishbein's version on Passover.