Winter, Nesting, and Domesticity

[gnomi]

It's cold today - it was 35 F this morning when I left for my bus - and it snowed yesterday. True to form, with the first snow of the season, I'm beginning to get the urge to build my nest for the winter. I'm digging out warmer clothing and making food that's more appropriate for winter than for any other season. For dinner last night, I made corn chowder and corn bread (new, pareve corn bread recipe that we liked very much; uses creamed corn instead of milk), a meal very suited to the colder temperatures. And I managed to only burn myself once (I am notorious for burning myself while cooking; last night, while putting the corn bread into the pre-heated oven, I thwacked the base of my left thumb on the rack. It doesn't hurt; it's just annoying). I love to cook, and I cook a lot for shabbat and other holidays and such, but last night was the first time in a while (close on 6 months) that I've felt this domestic urge even after a long day at work.

Comments

[mamadeb.livejournal.com]

Can I have that corn bread recipe? I've been wanting a pareve cornbread forever.

[gnomi.livejournal.com]

I got the recipe from epicurious.com (a very scary website, in my opinion, as it can suck large quantities of my time). The only tweaks I made to the recipe were to use a whole can (instead of 3/4 of a can) of creamed corn and I used pareve margarine instead of butter. Here's the link to the recipe:

http://www.epicurious.com/run/recipe/view?id=102492

Enjoy!

[mamadeb.livejournal.com]

Oh, my. This does look good.

I might try reducing the sugar, and I'll add the whole can, but this would be perfect with a fleishig chili.

[gnomi.livejournal.com]

You're right - it would probably be great with a chili-cholent or something of that ilk. I'll have to do that now that the weather is more conducive for cholent (yes, I'm one of those who believes that cholent isn't really a summer lunch; I know I'm in the minority on that one).

Have a great shabbat!

[mamadeb.livejournal.com]

Actually, we don't do cholent at all. I kinda like it, but Jonathan doesn't, so. No real point. This summer, we had pareve/dairy salads for Shabbat lunch, but now that it's getting cold and Jonathan is off the diet from hell, we'll start having dinner leftovers.

Diet from hell=gout diet. Red meat, other than lamb was out. His only fish were flounder or sole. Or sea bass. Basically, he had one piece of chicken once a week. No turkey, either. And no beans or bean derivatives. He could, however, have all the dairy and eggs he wanted.

End result? His "gout" - a bad *elbow* never improved and his cholesterol and blood pressure went skyhigh. And we learned to like dairy salads on Shabbat. This went on from the week before Passover until just before Rosh HaShanah, when he went to a rheumatologist and was told, "You don't have gout; you have bursitis. Stop this diet *now*."

Which is why fleishig chili is now back on our menu. On the other hand, it was nice cooking more dairy, so I'm doing that. And I'm making more tofu because it's good, and we don't need to go overboard on the meat.

[eal.livejournal.com]

Okay, you said I can always ask questions, so I need terms defined.

pareve

cholent

and the one that was in the other post that I'm not sure I can spell: fleising (maybe?)

I think I figured out the first from context, but I can't get the other two. But since I was asking for two definitions, I figured I'd go for three. What the heck :)

[mabfan.livejournal.com]

Pareve means no meat, no milk. It's like kosher neutral.

Fleishig means meat.

Milchig means milk.

Cholent is like a stew that you leave simmering overnight, and eat for lunch on shabbat.
Yum!