I’ve said this a hundred times already, but having Rosh Hashanah so early that the boys won’t start school until after the holiday is really messing with my head. Usually I can wait until September rolls around and then start leisurely thinking about preparations, but this year the calendar changed and all of a sudden we are days away from our new year. Today, I’m planning some deep cleaning and I’ll be planting a pot of mums — my mom and dad always plant pansies in the spring for Passover, and have mums in the fall for Rosh Hashanah. I like to continue that tradition!
We are hosting the second night of Rosh Hashanah this year, and here is our menu plan. Asterisks mean someone else is bringing it or making it, so I’m just going to ignore it until it’s time to eat!
As people arrive:
Dried fruit & nut platter*, grapes
Apples & honey, including creamed honey
Round challah (Peter Reinhart’s (Two-Day) Challah, pictured above)
Slow Cooker Ratatouille
Quinoa, Chickpea, & Carrot Salad (but slivered red pepper instead of carrots)
Summer Succotash Salad (suggested by one of my CITK Facebook readers!)
Sauteed spinach with garlic & olive oil
Chocolate chip cookies*
Fresh fig sorbet* (maybe — J. is still deciding)