Did I need to do it? No.
I thought it might be nice to find another way to make Shabbos special.
I've had a rant stewing along this line for several weeks now.... I'm trying to find the best way to broach the topic without offending anyone. I'm not quite there yet.
So for now, let's just leave it at the fact that I think everyone should find their own way to honor the Shabbos and make it feel holy. If something isn't working - change it. But never give up on trying to feel the beauty of Shabbos.
Oh. and next week, I'm going to add a little garlic to the recipe. It needs a bit of "kick" ;)
7 comments:
glad to see you posting again!
Sora Deetza -
I had a few "encouraging" emails to propel me forward ;)
Stay tuned... in the next few weeks I hope to have a review up of a new Pesach cookbook as well.
There we go!
Us hoity-toity types like to call the garlicky version of mayo "aioli," and you can find a whole mess of great recipes online, as well as raging debates on whether or not you get better results blending, whisking, or pounding the ingredients together. Hey, it's less disheartening than all the other debates that I've been involved in in the last few months... :)
Thank you for this! I make my own mayo for Pesach but it takes a lot of time my way. This looks great!
When I made homemade mayo a few years ago when I was on a no-processed-food stint, we added cayenne pepper. That gave it a nice, different kick.
So send me your favorite aioli recipe efrex, and maybe I'll try it this week... :)
YAY! I'm so honored you made it. And isn't it crazy easy!?
My new favorite way to jazz mine up is by adding a cilantro "paste". If you like cilantro, I think you'll love it. (Put cilantro in the food processor and process it with one clove of garlic and some salt. Scrape down the side and pour in EVOO until it reaches the consistency you want. It'll thicken up quite a bit in the fridge. I add it to salad dressings, stir-fries, etc.)
xoxo
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