Chanukah 2025

For once, Chanukah was not the same week as another holiday.  I hosted a dinner on the last night, which also happened to be the Winter Solstice.

I worked that morning, so I pre-cooked some of the menu and prepped other items.  I had four hours to do the same-day cooking, and didn't really need more than two.

Let's hear it for living in the moment, I didn't take any pictures aside from the upcoming post on how to spatchcock.  I didn't even photograph the bird after roasting.  No platter arrangement, not even the set table.  I thought I had.  The next day, I took one of all the dishes in the kitchen.  I didn't wash anything that night.  It took less than an hour to hand wash everything after I got home from work the day after the party.  It was a long 48 hours, but I was happy to see everyone.

What surprised me was that the kale salad was almost gone.  Pretty much everyone in attendance said they didn't like kale, and I assured them I wouldn't be offended if they passed on any of the dishes.  I didn't even fill the bowl, assuming it wouldn't be popular, but I needed another vegetable in case someone didn't like asparagus.  I massaged the leaves to make them easier to chew and tossed the salad in a Dijon dressing.  The asparagus and latkes were also gone, which I expected.  One guest brought baklava and date rolls, so there was plenty of dessert.  She didn't know I had a Mediterranean theme going on with the meal.  It definitely worked.

Roasted Spatchcock Chicken

Latkes with applesauce

Kale Salad with Dijon dressing

Asparagus with Garlic

Zaalouk

Hawaiian Rolls

Peanut Butter Cream Pie