“For most of the year, challah is formed into long braids made from multiple strands. But on Rosh Hashanah, the loaves are always round.” So much for that tidbit. Peggi made these long loaves for Rosh Hashanah when my brother and his family were up for our sister’s birthday bash. They watched their New Jersey temple service via Zoom while we hung out with other family members upstairs. I had a backlog of photos on my old school digital camera and just got to this one.
Another Jewish holiday has passed and Peggi has made three more pots of sauce (this orange Le Creuset pot, a glass bread pan and a Corning dish) but no challah. She has been making bread with Gloria’s sour dough starter and the sweet challah loaves doesn’t work with that. We plan to check in the garden today but those were the last batches of sauce. Our tomato output has slowed to a crawl and the basil is spent.
You can see we used leftover fresh corn in this batch. We used to drop the tomatoes into boiling water and then remove the skins but now we just cut up the tomatoes and bake them with onions, garlic, jalapeños and big chunks of carrots from the garden. The carrots behave like meatballs and they sweeten the sauce. The frozen portions become our go-to meal throughout the year.
This one goes in the “We Live Like Kings” category.