Skip to main content

Breakfast Table Questions

One of my favorite things about weekend breakfast is the unhurried pace.

During the week, it seems like Dev and I hit the ground running. Almost every single minute is taken up by some task that has to be done to get ready for work.

On the weekends, however, we usually are not on a time schedule, so breakfast can be more involved, and there is plenty of time for talking while finishing your coffee or hot tea.

Sometimes Dev and I talk about our plans for the weekend. This particular Sunday morning, I decided to ask questions about Easter.

My significant other, Devin, has done quite a bit of studying about the Jewish tradition. It never ceases to amaze me what he knows about the history and symbolism of all things Hebrew.

Our conversation started with my question about Easter. I wanted to know if Easter happened before, during or after Passover. Devin hopped up, and returned to the breakfast table a few seconds later with some huge book. We decided that Easter happens during Passover.

After digging around for a while, I found I had many questions. For example….

If “mickve” is the Hebrew word for ritual bath, then what is the meaning of the name Mickve Israel?

Is the Christian tradition of baptism a direct outcropping of the Jewish tradition of visiting a mickve before entering the temple?

What exactly are Jewish people cleansing themselves of when they visit a mickve?

Do Jewish people have the same concept of “sin” as Christians?

I could go on and on. I think Dev hopes that next Sunday I pick an easier subject- like where to ride our bikes……


Popular posts from this blog

Carrot Cake!!!!!!

I made my very first ever from scratch homemade cake at 7,500 feet above sea level today. I have made many homemade cakes before, but that was back home in Savannah, which is practically 2 feet below sea level.

After many dismal failures (including box mixes) I have finally made a cake from scratch that turned out decent. No- better than decent. I think this is the best cake I've ever made. No joke.

It all started when my fried Emmy posted on her blog about receiving as a gift from her hubby, a copy of "The Joy of Cooking." By the way, you should go read her blog. She is nauseatingly multi-talented. She cooks and knits beautifully, as well as a bunch of other stuff I learn about every freakin' time I read her blog. So go over to her blog right now.

Anyhoo...she read the high altitude instructions and cranked out a beautiful red velvet cake that made me drool. After reading that, I decided it was time to stop being a wuss about baking at high altitude and try a…

Sunday Love...

This is what Sunday morning looked like at our house. I was inspired by some beautiful strawberries I bought at the store yesterday, so I wanted to make a special breakfast.

What says "I Love You" more than a stack of hot, homemade buttermilk pancakes???

Well, I'll tell you what. A stack of hot, homemade buttermilk Strawberries Romanoff Pancakes with Brown Sugar-Sour Cream Sauce. That's what.

A very good friend of mine from back home in Savannah, Jared, sent me for an engagement gift a year subscription to "Southern Living" magazine. He explained that he didn't want me to "forget how to be Southern." Although it is doubtful that I will EVER not be Southern, it was a very sweet gift. And I must admit I was so excited the day it landed in our mailbox that I had to fight every instinct in my Southern body not to plop on the couch right then and there and read it cover to cover and commit it to memory.

In the April 2009 issue of "Southern L…

The Best Pizza Dough for Mimi

This picture does not include a picture of my pizza dough.  But it was taken at my favorite pizza place in the world- Vinnie Van Go-Go's in Savannah, GA.

I have toiled in vain to make a homemade crust that is in any way similar to Vinnie's.

I'm not going to say I've done it, because I haven't.  But what I can say is I think this version is the closest I'll ever get.

For 10 years I have played around with basic pizza dough recipes, trying to find one that yields a thin, crispy crust, with bubbly edges.

I think there are two things that make this possible... very high heat (most home ovens can't get hot enough) and 00 Italian flour (it makes such a soft, pliable dough).  To manage the heat problem, I usually cook my pizzas on the grill, and let it heat to at least 600 degrees.  Hopefully one day my husband will build the wood fired pizza oven of my dreams.  And to manage the flour issue, I order my flour from Amazon.

Here's the basic recipe and process: