If you are looking for me this morning, I will be seated in temple for Rosh Hashanah services, most likely with one hand on the prayer book pretending to be following along with my other hand attempting to cover my son’s mouth to keep him quiet.
In the meantime, some weekend highlights:
We went to Red Mango under the assumption that we would both order the acai bowl but then I walked in and craved my favorite parfait instead.
These stunning Chanel shoes are a want not a need but I am working on rationalizing them into a need not just a want.
I mean, if I wear black to my son’s Bar Mitzvah they may be the perfect heel height and I am the mother of the Bar Mitzvah boy which means it’s basically my affair and sort of on par with a wedding day so a special shoe with a rhinestone star is necessary.
You may be starting to recognize the salad I order at the East Bay Diner– love the combination of portobello mushrooms with avocado.
I also love the onions but remove them to avoid having the onion taste in my mouth for three days following their consumption.
Amanda asked me the other day if the leaves have started to fall in New York yet and I told her no but then I ran through a pile of leaves during my long run on Saturday so I suppose I need to revise my response.
When we decided to head to Long Beach on Saturday after my long run and after my post-run meal, I knew I would need more to eat before walking the boardwalk so I made a mini oats-in-a-jar to tide me over until lunch.
Any excuse to eat another round of oats in a jar, you know?
The blogger in me found a photo opportunity while the four of us were walking so I stopped us for a picture.
I was in my “walking shoes” and the only one not wearing Nike.
Salad ordering tip: Once you pick the salad you want from the menu, check out the ingredients of the other salads and select one to have the waitress add to your order. I picked the grilled onions from another salad because grilled onions are tasty and do not leave the onion taste lingering for days.
I made what I thought was the smart decision in terms of cooking for Rosh Hashanah in that preparing all of the side dishes should happen yesterday morning because I have more will power around roasted vegetables in the morning versus the afternoon.
But I couldn’t really resist the roasted sweet potato, butternut squash and acorn squash pan which I drizzled with pure maple syrup and honey < – sweet new year right here.
My Rosh Hashanah food prep looks a lot like what my Sunday food prep would be if I actually did a Sunday food prep each week.
Roasted Brussels sprouts, roasted fall veggies, quinoa and roasted potatoes.
It’s important to note that cutting up the butternut squash yesterday brought my heart rate to a higher level than running does even though I softened that sucker in the microwave first but it was worth it, everything was delicious.
The only picture I managed during dinner was of the barely remaining brisket (or do you call it pot roast) not that I ate it because I don’t eat meat anymore but truthfully, even before I went meatless, I was never a fan which I suppose goes against my religion.
Time for me to get this day moving so that we arrive at Temple on time (and get a seat in the back to avoid annoying other congregants), enjoy your Monday and your holiday if you celebrate 🙂Rosh Hashanah and Weekend Stuff #jewishnewyear #roshhashanah #foodprep #weekend Click To Tweet
Which sneakers do you reserve for walking around?
Do you food prep each week? What did you prepare for this week?
Favorite fall squash?