Scenes from our kitchen

This year I decided to make Hamantaschen for Purim. Unlike me, they were not at all dry and actually nice and sweet. Note that I am part monkey, as evidenced by my distress calls when the dough begins to slide off the counter.


The final product:

The recipe.

I made two kinds: One with ground poppy seeds (1 C poppy seeds ground in coffee grinder; about 1 C milk; 1/4 C honey; cardamom-- simmered until thickened) and one with apricot (1/2 lb. dried coarsely chopped apricots, about 1C water, honey, cinnamon-- simmer till thickened, then leave on stove covered for several hours while you go do something more interesting.)

We also made Delicious black beans simmered in orange and lime with garlic and jalapeno, topped with maduros-- ripe plantains, fried to golden perfection. But we ate it all before the camera came out.