It has been a catching-up day---just right for a gloomy grey damp cold day beneath a thick blanket of snow. I put some crumbs and leftover bread just outside the sliding glass door to the back deck, beneath the soffit, then got to enjoy the jays and the mourning doves coming round to eat. Caught up with friends and relatives by phone. Looked at the sukkah, still up, sagging soggily beneath the weight of snow, and sighed.
It was also a good day for cooking up what should be used: spaghetti squash with tomato sauce; potato pierogen; tea. The little cucumbers into garlic-dill pickles.
Tomorrow I may take out the last of those very ripe tomatoes and make shakshuka*.
Visiting the Bay Area, where I did so much teaching with Zalman, and also many years before on my own, I began to itch a little to teach again...and then asked myself: what do I know?
No answer came immediately; I will have to let it marinate.
I wish us all good and vivid dreams---
In a large skillet that has a lid, heat a bit of olive oil. Sweat some coarsely cut-up onions while cutting very ripe tomatoes into chunks. Throw them in, with maybe a garlic clove, put the lid on and let it all simmer a bit. When it begins to look a bit more like a sauce than a stew, break some eggs into it one at a time, spooning sauce over the eggs one by one. Put the lid back on and let the eggs poach in the sauce to your preferred degree of done-ness. Dish the eggs (one or two per person) into a shallow bowl, spooning plenty of the tomato onto it. Garnish with chopped cilantro or parsley, and serve with warm pita.