On Friday night, Dec 11th 2009, Jews around the world will be lighting the menorahs and eating oil filled food, in celebration of Chanukah (I feel like I am teaching 3rd grade again). With Thanksgiving coming in a few days, you might not be able to plan for more than one festivity at a time, but I find myself planning for holidays about one month in advance (I’m cutting it close this year…).
As a slight diversion from the usual topic, let’s talk about menu planning. I see the menu as having four essential components, 1) taste, 2) nutrition, 3) ease of cooking, and 4) seasonality. For sake of not making this a novel, I will only touch on each of them briefly.
Let me lay out what my tentative menu will look like, then I will explain why