Thursday, September 09, 2004

Holiday Dinner

Creating the menu for Rosh Hashanah dinner has always presented a challenge, balancing food allergies with dietary preferences. We start with vegetable broth and matzo balls, but it gets difficult from there. I usually eat chicken, prepared by my husband in a festive way, with dried fruit and wide-ranging flavors. For my husband, I usually make a meat dish, often lamb in a Middle-Eastern style with spicy overtones. Our daughter does not either one of the entrees. This year, we are thinking of having a fish entree for the holiday, but we are nearing the end of the season for fresh halibut. The dinner is an important kickoff for the holiday, though food is clearly not the focus of the upcoming observances.
As the holidays of Rosh Hashanah and Yom Kippur approach, you spend time reflecting on your life, the people around you and all that you have and could have done to make the world a better place. I, for one, always look foward to the upcoming introspection.