I’m new to all this yontif stuff.  I’m not used to planning out several days of meals in advance.  I don’t own a blech (shouldn’t it be called a yum?) and so my oven needs to be turned off by the start of the chag.  It’s kind of a thrill - a challenge to see if I can make enough sustainable, culinary goodness - things that will taste as good cold and room temperature as they would warm - to last throughout Saturday lunch (plus or minus a few meals at friends’ apartments). 

So yes, it’s a thrill, but also a pain in the tush because I had to work the last two days and I’m seriously underprepared and it’s 11:00am and I’m blogging instead of shopping for ingredients. phew.

On the menu for the holiday and Shabbat:

• Vegetable soup (which will stay blessedly warm in my boyfriend’s lovely crockpot)
• Chips with apple salsa 
• Delicata squash with cranberry chutney
• Pesto roasted potatoes
• Quinoa salad with lime juice, slice almonds, shredded carrots, and cilantro
• Madhur Jaffrey’s Bengali-style green beans
• 2 quiche (caramlized onion and broccoli rabe)
• Pear crisp with chai ice cream (store bought)

Here we go (wish me luck!)