We went to a movie last week. In a theater. For the first time in 15 months.
The craziest part is how normal it felt to do it. All apprehension dissolved the moment we walked through the front doors of the theater. It helped ease my nerves that we’re all vaccinated (Bella and I are fully vaccinated, and Virginia recently got her second dose). Everyone working there was masked and theaters are still set at 50% capacity limits, though our theater was only 20% full on a Friday evening.
Much to my dismay, but not surprisingly, we seemed to be the only patrons wearing masks, both walking in and throughout the entirety of the film (A Quiet Place, part two). Was wearing masks really a necessity for us, or more a matter of comfort? The latter without a doubt, and as for necessity my feeling is it did no harm to wear them—plus, it’s become such a part of normal life anyway. While I do feel optimistic that we’re on the side of Covid, even with the reports circulating of variants in other countries, for our family continuing to wear masks in large public settings or indoors is a no-brainer.
Going to the movies was a very spur of the moment decision, as we sat around the table finishing our Shabbat meal, playing a game of Scrabble. It had been a very exhausting week for us all mentally and emotionally. I said it when I wrote last week’s meal plan, and it’s worth mentioning again—sometimes the most important part of planning is knowing when to scrap the plan and improvise.
This week signals the end of school, with just two and half days. I have a three hour medical appointment on Monday, and while it seems a little bit of a gamble to plan on making a recipe I’ve never cooked for that day, I also wanted something new.
The Green Onion & Ginger Noodles from Meera Sodha’s East seems easy enough and should complement the very hot and humid weather we’re expecting. The sauce can be prepared in advance, and the ingredients are things I usually have on hand—scallions, ginger, neutral oil (I’m using sunflower oil), soy sauce and white wine vinegar. My plan is to make the sauce Sunday, and then I’ll just have to boil water and cook the noodles Monday evening. Meera’s recipe doesn’t call for broccoli but I’m adding some to our noodles. I’ll use the florets and save the stems for Thursday night’s dinner of these broccoli & quinoa patties.
Isabella’s best friend of 17 years is coming up Friday to be with us for graduation on Saturday, so we’re having an extra special Shabbat. I usually only cook eggplant when it’s in season but making an exception since everyone loves my crispy baked eggplant. I’ll pair it with my home-canned marinara sauce from last summer and maybe some pasta.
Speaking of graduation, anyone want to take bets on how long it takes for me to cry at the ceremony? I keep getting hit with waves of emotions, at the most random moments. I’m so excited for her but feeling lost about what this next chapter looks like for myself. What will it be like waking up without her here every morning? Will she settle in easily or be homesick? Will I settle in easily or be homesick for life the way it used to be? A little of all of the above, I suspect.
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Menu, week of May 31st
Monday - Green Onion & Ginger Noodles (from East by Meera Sodha, p. 90)
Tuesday - Sushi bowls (sushi rice, edamame, nori, pickled cucumber, radish & carrot)
Wednesday - Pizza night (homemade dough recipes here)
Thursday - Broccoli & quinoa patties with roasted potatoes (recipes here and here)
Friday - Shabbat: challah bread, crispy baked eggplant, marinara sauce, salad & fresh fruit
Essentials: hummus (recipe here, already made this, so one thing crossed off my To Do list!), granola (working on a new recipe).
June Favorites from In Jennie’s Kitchen: