BRIK A L'OEUF-- by three buddies

Betsy displays the ingredients
Her ingredients on the phyllo dough
Wrapping it up....this part looks scary
Da Dah! Bravo Betsy McNair...you diva you.

It's Marlena Spieler's recipe from Jewish Cooking and my blogger pal, Eileen, made it for one of her Sundays with Marlena. Then, we have a video of Marlena making them...over at Betsy's house! Last but not least, we have Betsy McNair making them while on the East Coast... through photos.

I think I better try to make it! BTW, the recipe calls for preserved lemons. How the hell do ya make those? Well, a local blogger (and quite famous in her own right) has a great recipe for it and you can find it here...or I bet you could buy them.

I Cut the Cheese!

Bubbling hot...crust on top is perfect. Perfect day for it.
Elbow macaroni works every time!
I was inspired.

So, I minced two cloves of garlic and one big shallot. I softened 1 and 1/2 sticks of unsalted butter. (not a diet dish..but you could cut down on the butter). I shredded almost every kind of cheese that I had in my fridge...and added some farmers cheese, cream cheese, and sour cream. After I cooked the pasta for 7 minutes, I reserved about two cups of the liquid before draining.

I put the pasta back in the hot pot and added the ingredients...and enough of the hot pasta water to make it "wet" and gooey. I chopped some chives and threw those in..along with some pepper. I salted the pasta water so didn't add any more salt. I popped my oven-safe dish into a 400 degree oven until the top began to brown. The top was just frozen bread that I ground in the food processor. I did add hot sauce to it when I tasted. So very, very yummy and comforting. I really didn't eat too much either.

Clean out your cheese drawer and make some mac n cheese. Here is what I found in mine:

Myzithra (a Greeks sheep's milk cheese)
Goat white cheddar
blue and white cheddar
sharp cheddar
parm.

Sundays with Marlena Spieler-Rye Sourdough Bread

My husband makes the bread in our family. He has struggled with some of the recipes for bread in this book, as it was published with the wrong info in the baking section..at least this one sure was Not Marlena's fault, of course. So we continue to cook our way thru Jewish Cooking!

His version of New York Seeded Corn Rye Sourdough Bread is as follows: makes 2 loaves

4-5 cups of flour..depending on how sticky the dough is. Use some for flouring the board and the peel.
A small package of dry yeast
1 cup of lukewarm water
1 1/2 tsp of caraway seeds
1 TBLS Salt
1/4 corn meal..for sprinkling (Dave is leaving this step out next time...kitchen gets smokey)

For the sourdough starter:

2 1/4 cups unbleached bread flour
1 small package rapid rise yeast
1 cup warmish water

For the sponge:

1 3/4 cups rye flour
1 cup lukewarm water

To make the starter, put flour into a large bowl and stir in yeast then make a well in the center. Stir in the water and mix. Cover tightly and leave at room temp for two days or in fridge for up to a week.

For the sponge, put the rye flour into another large bowl, mix in the sourdough starter and water. Cover tightly and keep at room temp for 8 hours or in fridge for up to 2 days.

Put the flour into a large bowl and add the sponge, yeast, water, seeds, salt, and mix to a soft yet somewhat sticky dough., Turn the dough into a large, clean bowl, sprinkle with flour, clover with clean towel and leave to rise in a warm spot until doubled in size...about 2 hours.

Turn the dough onto a lightly floured surface and punch down..then knead for 3 or four minutes. this is a workout! It looks like one anyway. Divide the dough in half and then shape each loaf into a round. Sprinkle two baking sheets with cornmeal. {I suggest flour or maybe lightly spray with Pam or something like that} Place the loaves on top and score with a sharp knife (see photo). Cover the loaves and leave in warm place for about 45 minutes or they double in size.

Preheat oven to 425. Fill a roasting pan with boiling water and put on top rack. My husband bought heat resistant tiles to put in the bottom of the oven..but that was his way to make it more like a bread oven. Marlena says to put the water in the bottom of the oven though. Carefully transfer loaves onto flour-dusted peel and then onto baking sheets. Bake for about 35 minutes until lightly browned and you hear a hollow sound when tapped. The outside will be crunchy. Yum. Perfect for a reuben..or any kind of sandwich! Maybe just warm with butter?

Thanks Dave!!

Be sure to check out Shankari's blog and Eileens blog...although I think Eileen is taking a holiday break from posting. Hell, I am a day late...and yes, a dollar short.

1960 Casserole....dinner tonight

In the beginning.....there was a 1960 casserole..ready to be baked!
And, then it was.
A perfect serving.
The look on my granddaughters face when served to her. (photo courtesy of Mike Harris)

Well..use what you have. Tonight, I had potatoes, some ham and some bacon..oh, and some cheese.

Ended up with a "scalloped potato and pork casserole". Dave was happy!

Speaking of my dear husband Dave. He came home and made pie crust dough for tomorrow. It has cream cheese in it. :) We celebrated around the Festivus Pole. :)

Monday Musings about Sundays with Marlena Spieler

It is Monday, right?

I was looking back through my archives last night and found this post about making one of Julia Child's signature dishes. We were celebrating Dave's birthday and had just seen the movie, Julie and Julia. I just watched it again this a.m. and it meant so much more to me this time around...now that the cooking through and blogging about Jewish Cooking has been going on for about two months now.

I stole the idea straight from Julie Powell..and she knows it. She has been very kind about it..thankfully. Sure, ours has the whole Jewish theme going on...but I admire Marlena Spieler as much as she did Julia Child. We've had our 15 minutes of "fame" and that may be all we ever get. The most important things for me have already happened:

1. I actually met Marlena Spieler...and later she was cooking in my very own kitchen. We had corresponded for three years and I really only hoped to meet her one day but I never imagined she'd be in my house. I was floating the entire day...but I didn't gush all over her, or her aunt. I wish Julie Powell could have experienced that with Julia Child...I really do.

2. I am learning more about my heritage..thru cooking which was my goal when I began this project. My blogger pals have their own reasons for getting on board. It has brought me the fondest memories and smells of my mother's cooking.... and it has been sweet. When Marlena said something to the effect of, "this smells like a Jewish kitchen"....well, I was verklempt. Seriously.

3. I have corresponded, briefly, with Julie Powell. I actually asked if she'd go take a look at our blogs and give her feedback. She did.. and I really appreciate that so much. I really like her...pick up her new book, "Cleaving" and don't be a prude. Please.

4. I have been "introduced" to some of Marlena's wonderful friends, via Facebook. She is so loved, so admired. She deserves it too. What a heart she has! Her friends, turns out, do too. Go figure.

So, it has happened. Nirvana.

Keep checking back on Sundays for our offerings from Jewish Cooking. In the mean time, I think I'll offer up some recipes from some of her other cookbooks. Why not? That's how I roll.

Blessings to my co-bloggers Eileen and Shankari

Sundays with Marlena Spieler-Sweet and Sour Tongue

Here's a tongue twister for ya! Beef, it's what's for dinner! That wasn't a tongue twister.
Don't be afraid of your taste buds...or the cows! Click to enlarge those dealios!
Put them in a pot with some aromatics...simmer for about 3 hours.
Peel off the tough tongue skin...say that really fast 5 times. That's is a tongue twister. It comes off so easily while it is still warm..just pulled it off...lickity split. I gave my husband the tongue and he was so happy!
Made the sweet and sour sauce, cut the uber tender beef tongue, and we chowed down!
It is offal..and we loved it! It would be great with mashed potatoes and beef gravy, would make a fantastic sandwich..served hot or cold.

My Version of Marlena Spieler's Sweet and Sour Beef Tongue from Jewish Cooking.

Ingredients: Serves 8..at least.

Two 2 lb tongues (give or take an ounce here and there)
3 onions, one peeled and whole with criss-cross cut in one end and two sliced
1 smashed garlic clove..or two if you like
3 or 4 slices of lemon
1/2 onion chopped small for sweet and sour sauce
3 or 4 bay leaves
10 whole black peppercorns
A few stalks of celery
A bunch of fresh parsley
Two twigs of fresh thyme
1 regular can of beef consumee
1/3 TBLS veggie or canola oil and 1 pat of butter
About 4 TBLS of potato flour or regular flour
1/2 cup of honey
1 cup of raisins..(I used golden)
1/2 cup of plum sauce (can find in Asian section of your market)
a splash of rice vinegar
1/2 tsp salt
1 tsp fresh ground pepper or more to taste
1/2 tsp freshly grated ginger...small grater (peel first) or you can use ground ginger
a herb of some kind for garnish


1. So wash the tongues and put them in a large pot of cold water with the aromatics (celery, peppercorns, onions ..one whole and two sliced, the garlic).

2. Let it come to a boil and skim any scum that comes up.

3. Reduce and put a lid on...let it simmer for 3 hours or until tender.

4. Take tongue out with tongs and set aside. You'll want to peel the skin off the tongue while it is still fairly warm. I used a clean kitchen towel and just grabbed it and pulled it off. It came off in large pieces. It was quite satisfying. You'll need that tongue broth for the sweet and sour sauce...or for one great pot of onion soup!

5. In a small pan, put the oil and pat of butter in and let it melt. Add the small chopped onion and let it get soft. Stir in the flour and pepper. After that cooks for a minute, slowly add in the warm broth and keep stirring to prevent lumps from forming. Add the liquid until the sauce comes to a smooth consistency..not too thick or too thin. Just right. Stir in the honey, raisins, plum sauce, salt, and ginger..continue to cook until smooth. Add the lemon slices, the splash of rice vinegar, and set sauce aside.

Slice the tongue rather thinly and serve with a bit of sauce over it. Garnish with lemons and a few more raisins..and some green herbs if desired. I served it with cole slaw.

According to Marlena's book, this dish was a favorite of the Ashkenazi kitchen and is coming back in style..or is back, as offal has become quite the trend.

Be sure and slide on over to my blogger pals, Eileen and Shankari, and see what their offerings are for Sundays with Marlena Spieler.

Sundays with Marlena Spieler-Making matzo balls, having a feast, and then the latkes!

Aunt Estelle, Eileen Makishima Thornton, Shankari Easwaran, Marlena Spieler, and me-Melody Elliott Koontz. Link to Sacramento Bee article is here.
Did I ever think that my favorite cookbook author would be sitting with me..in my house...no! Feel free to click on all photos to enlarge...but don't laugh at my double chin! Whoa..I just did it and I need to go back and fix those red eyes we seem to have.
This photo of Estelle Opper, Marlena's aunt, was taken the following weekend at Shankari's Saree wearing Indian feast...but I like it so much I had to post it.
Marlena looked very festive in my apron and her green tights.
Marlena Spieler and her aunt, Estelle Opper arrive to help us make matzo balls! We were so excited on November 22nd. We did not know until the night before that Marlena was coming too! You can see that Shankari, Eileen, and I are almost speechless...but that didn't last long. We each made one of Marlena's dishes as well, and Dave made the challah!
Marlena and Estelle are arranging the balls...all in neat rows.
We all listen intently to Estelle's instructions. Treat your matzo ball respectfully. Even the photographer and reporter were taking notes. :)
Beautiful and delicious..and lite..Matzo balls! She cooked them for nearly an hour! I can say that I know how to make a great matzo ball! I made the chicken broth from Marlena's recipe..which really was her grandmother's recipe. I was so pleased that Estelle and Marlena liked it..a lot.
We cannot get enough...and we still have a feast at the table to devour. It was one fabulous day...I cannot tell you. Estelle was wonderful and charming and passionate about the way matzo balls should be made. Marlena was a sweetheart. She didn't want to take the "spotlight" off of us...but we are so glad she did. Below is the recipe I adapted from Jewish Cooking for making the chicken soup that is spooned over the matzo balls:

Have a huge pot
Fill half full with water and mix in a tablespoon or so of "Better than Bullion" chicken base
One whole large onion...cut a large cross in the stem,
4 carrots and 3 celery stalks chopped into 1/4 inch slices
about 3 tsp of fresh chopped parlsey
1 and 1/2 tsp of fresh chopped dill
a pinch of ground turmeric
2 tsp salt and 1 tsp pepper
2 garlic cloves, finely minced (optional)

Lower the clean chicken into the pot and cover. Turn heat to high until it barely begins to boil. Turn it down to a simmer and skim off the first scum that comes to the top.
You want the liquid to simmer but never come to a boil. That would cause a cloudy broth. Let the chicken simmer in covered pot for about 2 or 3 hours. The chicken won't be edible..so discard it. I'm not sure your cat would even it it...but the broth, that is heaven by now.

I like to add a bit more dill and parsley for garnish..and each bowl should get some carrots in it....with that matzo ball or two!

[I like to put the soup in the fridge and then skim off any fat solids..but if you don't have time, I use thick papers towels to pull grease off the top of the soup]. Shankari has the recipe posted over at her place.. the one Estelle prefers for the matzo balls.

I have so many photos from that day...I'll post a few during the coming days. I know Shankari's husband, Raj, took a great group shot so I hope she has it up over at her blog today! Thank you Estelle..and thank you Marlena. It was even more fun watching you on CBS Sunday Morning while you were here! Then we all ended up having that Saree wearing Indian Feast the very next Sunday.. over at Shankari's. Wow.

Many thanks to Autumn Cruz and Chris Macias of the Sacramento Bee. They stayed for almost 4 hours and didn't seem to be in a hurry to leave. Thanks to my dear husband for baking and for taking photos..and to Raj, for being our official photographer. Good times! Be sure to go to Eileen and Shankaris blogs to check out what's going on over there with Sundays with Marlena Spieler.
I just love my blogger pals, Eileen and Shankari. :) Thank you guys sooooo much! Again, the link to the Sacramento Bee story is HERE.

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Happy Hanukkah...Latke making time is here! Oy.

Making latkes this afternoon...splatter, splatter!

Above are the latkes I made today. Top with applesauce and sour cream..or zchug (chili sauce) and sour cream..or sour cream and caviar, or a poached egg...some cheese maybe?
My FB buddy, Joyce Konigsberg, sent me photos of her making latkes last night!
Very lovely latke...and what a backdrop for your nibbles.

Joyce eating her latke...with Moses wishing he had one.

*Tiburon Leslie's Latkes by way of Greenbrae Sue as interpreted by Joyce in Winship Park

6 med.potatoes (4 Lg.) russets, peeled
5-6 eggs ( I used 2 lightly beaten)
1/2 cup flour( or matzo meal)
1 med. onion (finely grated)
1 T Kosher salt,
Coarse ground pepper
1tsp baking powder ( I used 1/2 tsp.)
Vegetable or Canola oil *


Mix and fry in canola oil.( *I used canola with a touch of peanut oil because the peanut oil has a high flash point so the oil is less likely to burn).

Personal tips; Food processor grating is not really recommended for potato latkes. You get a lighter crispier latke if you use a the largest hole on your grater and shred potatoes lengthwise; Put them in to lightly acidulated cool water; this prevents the potatoes from getting a funny pinky tone. Drain the potatoes in a dish towel, or better yet, cheesecloth making sure to get all of the liquid out; when you've done that, add the finely grated onion, flour or matzo meal, salt and pepper and the baking powder. Mix by hand. That's fun. Add the eggs last as the potatoes continue to give off liquid.Once combined, you're ready to start frying.

Make sure that the oil is at about 350 degrees, either by thermometer or the chopstick method. (Stick the chopstick into the heated oil. Bubbles will collect around the tip. When that happens, you're ready to go. )

You'll know when they are ready!

BACK STORY:

In a message dated 12/09/09, at 9;35;12 P.M., an anxious latke maker , me, wrote:.
I need the TIburon latke recipe, and quick. My new Facebook buddy/blogger Melody wants me to post photos of latkes and me, of course, making latkes. I can't use the recipe that I was going to use, because it's the same one she plans to use from Marlena Spieler's great volume on Jewish cooking. It's kind of funny since I have ten or fifteen classic cookbooks on Jewish cooking and I'm a little excessive in my use of the Food Network recipe search function. But, this one really sounded like a winner and was highly touted. I agree , but then I didn't exact follow the recipe directly.
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My friend, Ann Martin Rolke over at Sacatomato made latkes too! She even posted Marlena's recipe..so I didn't have to! Hop on over there and have a look see. Thanks Ann!
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My blogger pal, Shankari, made latkes from Marlena's Jewish Cooking cookbook a few weeks ago, so check that out as well! Just click on her name!

Chanukah...in a nutshell

Who's making latkes tonight?? Hanukkah begins at 12:01 tonight which really means tomorrow. Surely you have your menorah and the candles ready to go. Like I've said before, I am a shoulda-been Jew. According to a very good source, by Jewish Law..I am Jewish. Who knew? I feel like such a goy.

I don't know from the traditions though..except for what I've read in Jewish Cooking by Marlena Spieler and online. I need a Jewish teacher...or just some books. I do know that the "Festival of Lights" represents the 8 days that the oil burned in the temple. Or I'll just let this lady tell you:

A Festival of Lights, in oil, wax, or bulbs

If you are new to this holiday, need a refresher, or are just plain curious, here's the lowdown on lighting up for the Festival of Lights.

The candles for a Hanukkah menorah are thin tapers, and 44 are needed for the eight-day holiday. Each night, a shamash, or helper candle, is lit; that is used to light the others, one on the first night and an additional one each night.

Like Sabbath candles, Hanukkah candles are allowed to burn out on their own. They are not blown out like birthday candles.

So in the interest of safety, place the Hanukkah menorah on a flat platter covered with aluminum foil, rather than directly on a tabletop.

Next, consider using a bobash, or drip cup, in each well to stop candle wax from dripping onto your good table or tablecloth. A set of nine bobash cups sells for $10 at the National Museum of American Jewish History.

If you do find yourself with a waxy mess the morning after, apply heat from a hair dryer to remelt and remove the old wax. This is definitely a job for adults, and remember that the dryer will heat all the metal on the menorah, not just the bit surrounding the candle well. So watch what you touch.

Remove candle wax from linens using an iron. Cover the hardened wax with a few layers of newspaper or parchment and go over that with a hot iron set on a medium and steamless setting.

Natural beeswax dripless candles are an increasingly popular alternative to traditional candles. That's because you breathe what you burn and paraffin candles are made from petroleum byproducts.

Even so, an electric menorah with LED lights (which use 90 percent less energy than incandescent bulbs) may be the most energy-efficient and safest option. Bed Bath & Beyond sells an LED menorah for less than $60.

For the traditionalist who wants to return to burning oil in the menorah, the National Museum of American Jewish History offers a nifty box of premeasured, self-contained oil cups that are inserted into each well and can transform almost any menorah into the oil-burning variety.

- Dianna Marder from the Philadelphia Inquirer

I've got some last minute schlepping to do and then it begins. Get those driedels out! Thanks Marlena..for gifting me some. :)


You say Chanukah, I say Hanukkah.

P.S. Spell Check doesn't know from Yiddish!! Be sure to come back for Sundays with Marlena Spieler when we'll be talking about latkes, matzo balls, and much more!! There will be many pretty photos!

My Grandson is Two Today

Happy Birthday Ethan Michael Harris!

Wednesdays with Marlena Spieler-Split Pea and Lentil Fritters...with Zchug

The spicy fritters are called Piaju and they come from India. Apparently they are most likely related to Ta'amia and Falafel...two dishes I love very much. The recipe called for yellow split peas or red lentils...so I just used what I had which was yellow split peas and brown lentils. Why not? I also eyed the condiment called Zchug and decided these little balls of joy would be even better dipped in this "Jewish Salsa". It is really a Yemenite chili sauce that is widely used in Israel.

I've learned many things, so far, cooking through Jewish Cooking..one of them is you better have a food processor or a sous chef. I love my food processor...but sometimes I wish I had two!

Ingredients for Zchug:

4-8 garlic cloves ( I used 5)
1 tsp red cayenne pepper (or two jalapeno chili's)
14 oz can of peeled whole or diced tomatoes (or 5 fresh ones)
1 small bunch of cilantro leaves
1 small bunch of parsley
2 tbs extra virgin olive oil
2 tsp ground cumin
1/2 tsp turmeric
1/2 tsp curry powder
3-5 cardamom pods (I used 4)
1/2 tsp of chili flakes
juice of half a lemon
pinch of sugar if necessary
salt to taste

Except for the sugar and salt, put all of the ingredients in the food processor and blend...then add the sugar and salt to taste. Store in jar in fridge until ready to serve.

Wash out the food processor.

Ingredients for Lentil Fritters: Serves 6-8

1 cup of yellow split peas and 1/2 cup brown lentils (soaked overnight)
4 cloves of garlic
2 tsp root ginger (or a little hunk of it) peeled of course.I use a tsp. and scrape the peel off.
a handful of cilantro leaves
1 tsp cumin
1/2 tsp turmeric
a large pinch of cayenne pepper or 1 fresh jalapeno
1/2 cup of besan flour (non-wheat...I used rice flour)
2 tbs kasha (I used the Moroccan kasha mix...Marlena called for couscous but I was out)
I also used a tbs or so of matzo meal
1 tsp baking powder
1 large onion, roughly chopped
vegetable or canola oil for frying
salt and ground black pepper to taste
lemon wedges to serve
[raita would be nice served with this as well...the Indian yogurt dip]

I cooked the split peas and lentils for about 10 minutes..drained most of the water except for about 1/2 cup. Put the garlic, onion, and ginger root in the food processor and blend well. Add the peas, lentils, cilantro, and a bit of the cooking liquid. Puree.

Now add the cumin, turmeric, cayenne or chili, salt and pepper, the flour and other mixtures...combine again. If it seems too thick, add a bit more water. If too thin, a bit more flour. You will be forming small balls and frying them. I let the mixture sit for about 10 minutes. You know what? I think Marlena added the onions last..after everything was blended. The onion should be chopped small though. Oh well, either way.

Heat the oil in at least a 2 inch deep pan..large enough to cook at least 6 balls at a time. I used a stainless steel, heavy-bottomed pan. When the oil is hot..you are ready to rock! I used a small ice cream scoop to form the balls. I also got my hands a bit wet to make it easier to form them. I made them a bit flat so they would cook more evenly. Cook until golden brown..in batches. Drain on paper plate or paper towels and put in oven on about 175 to keep warm. I used a grease screen to keep clean-up to a minimum. My husband will laugh when he reads that! When I cook, I use every pan I own! I did make two meals today though..a big pot of chili for tomorrow.

I would even put these fritters in a small roll and call it a veggie slider! It would be very good! A great appetizer for Hanukkah too..because it is fried. I mean, oil.. burning? Hello! I sliced some fuyu persimmons to add some "cool" after eating the spicy fritters and zchug. I will make this dish again and again.

From so much pleasure, one could plotz! Be sure to check out my blogger pals, Eileen and Shankari, for their offerings for Wednesdays with Marlena Spieler.

Last month, in Bon Appetit Magazine, Marlena's cranberry and chutney relishes were featured. I'll be using one of those during the holidays..maybe all of them.

Sundays with Marlena Spieler-Deli Potato Salad

Below are photos from last Sunday...a REAL Sunday with Marlena.
Dave and Raj took photos as we exited the dressing room...wearing our saree. Estelle looked regal as she entered the room!
from left..Marlena, Heidi, Shankari, Eileen, and me.

A day early and a dollar short..am posting on Saturday as I will be in San Francisco tomorrow!

Todays offering from Jewish Cooking is Deli Potato Salad with Egg and Olives. I omitted the mayo because it was just so delicious without it. I already look like the Pillsbury dough girl, so why use it if I don't need to? Speaking of potatoes, I love this.

Ingredients: Serves 4--6

1 1/2 to 2 lbs of waxy potatoes cut into quarters (I used yukon golds)
1/2 red or white onion finely chopped (I used white)
1 celery stick finely chopped
3 tbs fresh parsley (I used curly, from my garden) Yes. Curly. It's pretty. Chop finely.
8 large jalapeno stuffed green olives ( she used pimento stuffed...we like it hot) I did remove the jalapenos from half of them. Cut into rounds.
2 large hard boiled eggs, chopped medium

For the dressing:

1/4 cup extra virgin olive oil
1 1/2 tbs whole grain mustard ( I used brown deli mustard)
salt and freshly ground pepper to taste
paprika to garnish (I used hot hungarian paprika) I am a hottie.
You could use mayo to bind..but I didn't. I prefer Vegenaise...no eggs and so very good. I am not vegan, but I sure love that stuff!

Put all of those ingredients in a jar and shake. Don't do it too vigorously..we don't want anyone hurting their backs.

Scrub the potatoes and boil in salted water until they are just fork tender. Drain in colander and keep warm. Cut into smaller pieces while still warm. I like big chunks of potatoes. Put them into a salad bowl. Add the parsley, celery, eggs, olives, salt and pepper and then pour the dressing over the warm mixture. Toss together. I like it warm, but you can chill it.

You can always add more dressing if it needs it...or the mayo. I was thinking that even a small kosher dill pickle...finely chopped, would be good in there! Hell, styrofoam would be tasty in there!

Be sure to stop by my pals blogs to see what they made this Sunday!! Eileen and Shankari always have something good cooking in their kitchens! Happy Anniversary to Shankari and Raj!

I added some photos from Last Sunday..for real..with Marlena. We had a fabulous and memorable Indian potluck at Shankari's house. Shankari outfitted each of us in Sarree's and we had a wonderful time. Marlena's step- daughter Heidi and her Aunt Estelle accompanied her to the party. Great food, lots of laughs. I nearly plotzed!