Yes, yes, I know Parshas Noach is done and gone, but I'm referring to Shabbos guests, not liquid precipitation.
We haven't had a table so full that we had to turn away guests since Succos but this week... wow! Where did everybody come from? Did somebody put out a classified ad for guests in our name? We are expecting a full house with old friends and new guests in attendance and we had to make rain check arrangements for the overflow.
I'll be serving my Lox Quiche as an appetizer and since it's been a while since I shared a recipe with you, I thought I'd include one now:
2-3 onions -- sliced into rings
garlic powder -- to taste
1 large package lox
dill -- to taste
1 cup parve "milk" (coffee rich, soy milk)
1/2 cup hot water
4 Tablespoons flour
2 pie shells -- unbaked
Sauté onions in a bit of oil. Add garlic powder.
Place lox, dill and onions into pie shell. G6 Tip: Lay the lox down smoothly first and then weigh it down with the onions. Otherwise it will float to the top during baking and dry out.
Whisk eggs, "milk", water and flour together. Pour on top. Sprinkle with additional dill.
Bake at 350° for 45 minutes - 1 hour.
This recipe freezes very well.
There will of course be more traditional fare, including my awesome potato kugel.
So who's coming to help me peel potatoes?