February 29th, 2008


Shabbat Progress

Chicken is marinating in spices, oil and vinegar.
Salmon filets have been baked (with a bit of olive oil and some rosemary) and are now cooling.
Cholent is started - sweet potatoes, beef cheeks (Butcher to me, "Beef cheeks are best for cholent; cholent is what they're meant to do."), onions, carrots, beans and barley, with spices and water. Just before Shabbos, I'll add ketchup and garlic kielbasa.

In an hour, I'll put the chicken in the oven, and make the spicy thousand island dressing.

At that point, I'll be effectively finished. I'll make the chef's salad at lunch time.