Life really does get cooking at this time of year… kind of literally. I’m usually pulling out of my winter hibernation just in time for yom tov cooking/baking, first in a fun Purim way and then in a dead-serious Pesach way.
This carnival is about all things kosher and cooking. If your blog is, too, or if you’ve blogged about kosher food on another blog, then you’re welcome to join us!
- Last month’s KCC was hosted by Batya at me-ander
- Next month’s KCC will be hosted… well, that’s TBD. (If you blog about food, why not step up?)
- For more information and an upcoming schedule, visit our facebook page
So what’s doing in kosher food?
What we’re eating
First of all, with Pesach on the way, you should be inventorying your food and trying to use up what you’ve got. If you haven’t already, there’s still time to start, as Batya does at her blog me-ander in Pre-Passover Inventory Time. She says, “Sometimes I'm totally amazed at what has been stored away all year waiting for a special occasion.”
Latkes, wine, brisket, and a new glatt-kosher meal ingredient home-delivery kit? (I wonder if they deliver to Israel?!?) It’s all packed into the review of This Week in Kosher Food Trends by Shannon Sarna of The Nosher. “I went home happy, full, a little buzzed and inspired from the innovative approaches to Jewish food.”
On her new macrobiotic cooking/eating/thinking blog, Jerusalem MacroLovers, Klara discusses how cooking is so much more than just having the right recipes in Is Cooking Magical?? She says, “My ideal kind of a cooking class is where first the teacher demonstrates, then the student goes home to practice, then comes back to class and does it again.”
What we’re drinking
When creating Christmas ales has become a tradition