Menu Plan Monday: 23 Kislev, 5772

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Welcome!  We’re a homeschooling Jewish family of 6 (2 parents, 4 kids) and all our meals are kosher.  Read my MPM intro here or just visit my big ol’ list of Everything We Eat.  We eat mostly vegetarian, with one vegan meal every single week – on Vegan Vursday, of course!

Um, okay, so this is what happens when you stop something “temporarily” for Pesach… and scarily enough, we’re almost closer to Pesach now than we are to Sukkos. Well, maybe not.

But it’s scary, anyway.  I feel like I have been struggling to get on top of our schedules since Pesach, and not really succeeding.  Probably because my sleep is so wonky.  Promise me you won’t look at the timestamp on this post, because in my world, this is “early.”

Sunday (tonight):  Chicken, corn fritters, etc at Mommy’s.  She called this morning to say she had bought the chicken and would “make a vegetable.”  Corn fritters were the vegetable.  Clearly, my kind of woman.  To be fair, there was also tinned vegetable soup.  It’s a busy cooking week for everybody!

Monday:  Tofu / root vegetable pot pie OR tofu / root vegetable stew with dumplings on top

Tuesday (Ted off, Ted’s work Chanukah party, no family invited – blah, so this is just me & the kids):  Pretzel dogs! to kick Chanukah off with a… dog.  Plus something else on the side; no idea what.

Wednesday (family Chanukah party):  Family Chanukah party.  I am bringing latkes and sufganiyot.  I’ll probably make these chocolate ones again this year… they were the closest thing to fantastic that I’ve ever tasted in a donut.

Thursday (Vegan Vursday!):  I am sad to admit that since Rosh Hashanah, we haven’t really been keeping up with my Vegan Vursday aspirations.  Maybe next week.  For now, I think we’ll have a “using up whatever’s in the freezer” night.  Maybe coupled with a “using up the dregs of the million boxes of oven-ready lasagna floating around the house.”

Shabbos (Shabbos Chanukah!):  Some things never change.  Like always, I’m just going to stick a big fat TBA in here and decide what we’re eating for Shabbos later in the week…

Well, there… that wasn’t so hard, was it?  (okay, mostly because other people are feeding me for 2 out of 5 of these meals)

What’s your family eating this week???


  1. I like your sufganyot recipe. How much oil did you need for frying them? We have always purchased sufganyot but I promised Froggy we would make them from scratch this year.

  2. I think for the sufganiyot, I used my full-sized soup pot. However, if you have less oil or want less oil (though as you know, it makes no difference to how much is absorbed by the donut), you could "shallow-fry" them as beignets - probably wouldn't fill as nicely, though.

  3. Just realized that "full-sized soup pot" isn't that helpful. It was a LOT of oil, though.

  4. I always use a small or medium pot, maximum 2 liters or quarts for the frying. It's a shame to waste all that oil.


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