What I Ate Wednesday Fun

 

You are going to be so proud of my will power.

I was in Whole Foods on Monday shopping for Rosh Hashanah and completely held myself together when passing the food bar.

The roasted vegetables display was bountiful and beautiful BUT I was able to resist and my wallet was super thankful.

I have even held off tearing into the raisin challah bread although I swear it is calling my name from the kitchen at this very moment.

My father won’t be thrilled that I bought the raisin challah bread instead of plain challah bread but I decided that it’s easier for him to pick the raisins out of his slice than for me to sit there poking a handful of raisins in my slice.

My son has been matching me bowl for bowl lately when it comes to oatmeal for breakfast so, and I am being honest here, I am hoping he will want Challah Bread French Toast for breakfast tomorrow because I am going through oatmeal like crazy these days!

Our winning combination of oatmeal. It isn’t cheap to buy package upon package of gluten-free oatmeal (which I need but my son doesn’t) but I stopped buying  both kinds and am too lazy anyway to cook separate pots.

After my run the other morning, I skipped the empty peanut butter jar and made use of the empty greek yogurt container instead.

I once registered for and received every dish, fork, bowl, platter, kitchen gadget and gizmo under the sun yet I use a Bob The Builder spoon and yogurt container in place of a bowl.

I should be embarrassed.

In fact, I am suddenly feeling inspired to use my china and crystal rather than just look at it all pretty in the cabinet.

Inspired is the keyword here because let’s be real — I won’t actually use my china. But I should.

Lunch this week has been inspired by a spaghetti squash which I roasted and then proceeded to add to every meal until I had no more left.

Spaghetti squash, plum tomatoes, roasted sweet potatoes, Brussels sprouts and asparagus mixed up with some quinoa, chick pea and avocado.

When I roast the sweet potatoes and Brussels sprouts in maple syrup the flavors are so delish and intense that I don’t even need a dressing or anything.

I will be roasting up the same fall veggies as I did last week for tonight’s holiday dinner.

My mom is in charge of the brisket and I have been busy making the dough for my famous oatmeal raisin chocolate chip cookies (always chill the dough overnight) and an apple crisp (with a layer of crisp crumbs on the bottom and the top because that’s the only way to do it).

I took last night off from cooking though and went out for sushi (Nisen for my local readers) prior to attending back-to-school night where I met all of my son’s teachers.

Spicy Tuna Naruto, Spicy Mango Shrimp, Spicy Lobster and one more roll I can’t recall because it wasn’t my choice.

And because back-to-school night was going to be a long one, I knew I would need dessert to make it through.

To all my Jewish friends, Happy New Year!

Be sure to check out what everyone else is eating today…

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Do you make use of all the dishes/flatware/stemware and gadgets you have in your kitchen?

If you have china, do you ever use it?

Favorite sushi roll?

If you celebrate Rosh Hashanah, what are you cooking for the holidays?