Keeping it Seph

Sephardic, that is.  I’m on a Middle Eastern Chanukah roll.  Today’s dish featured bulgur wheat, basmati rice, shawarma-spiced turkey, and fresh herbs.

But that’s about to change, like the weather.  This may be the last warmish (60s) day for a while, so tomorrow I may revert to chicken matzah ball soup, an Ashkenazi staple.

Here are: last night’s three lights and tonight’s setup (halfway over 🙁 ), a minty bourbon drink, some fresh-picked collards and red mustard greens in a spicy sauce, and my grainy concoction.




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