This weeked was Sukkot. Generally, I have to work on Sukkot. While I am able to take time off for Rosh Hoshana, Yom Kippur and Passover, I usually cannot get the time off work for Sukkot. This year, however, since Sukkot fell on the weekend, I was able to be here. This meant I cooked.
And I cooked. And I cooked.
I was so pleased to be home for the holiday that I invited guests on Friday night. I invited guests for Saturday lunch. I invited guests for Sunday lunch. There were at least 12 of us at each meal.
And I was so pleased to cook for all of them.
I made cutta (sweet-sour beet soup), beef curry, lemon garlic chicken, spiced cauliflower, eggplant with basil, green bean bajee, rice, hashua, shufta, green salad, egg salad, baked eggs, cauliflower en croute, salmon with herbs de provence, tuna salad, autumn salad, greek salad. My daughter made lasagna. I served humuus, and challah, seven layer cake, checker board cake, apple pie, medjool dates, cashew crisps, rugalah, cookies, grapes and almonds. We went through several bottles of wine, and Pelligrino, soda, coffee, black tea, mint tea.
Every body ate. We laughed a lot. We had fresh flowers in the sukkah. In the garden there were hummingbirds, and butterflies the size of tea saucers fluttering among the purple sage blossoms.
What a blessing to feed my friends!