It's been a week of cooking. As I began to feel better after a week without chemo, my enjoyment in the kitchen increased.
Monday was broiled fresh tuna steaks marinated in ponzu sauce, vegetables and (okay, frozen) vegetable potstickers.
On Tuesday I made dinner for a local family (of, course, we ate a portion as well): roast chicken, cut sweet bell peppers, rice, and some parve chocolate chip cookies.
(I can't remember Wednesday.)
On Thursday I invited the synagogue's staff over for lunch to thank them for all their hard work and many hours during the recent holidays: pumpkin-peanut-curry soup, ramen salad, roasted chicken with zucchini and lemon juice, ginger-chocolate biscotti and dark chocolate bark with pecans and dried cherries.
Tonight's Shabbat dinner: more of the pumpkin-peanut-curry soup, homemade challah (from one of the dinner guests), spiced roasted onions, carrots, peppers and zucchini, turkey breast with garlic, lemon and thyme, mashed potatoes with garlic and olive oil, green salad, the rest of the biscotti and oven-roasted pears.
(We ordered pizza for dinner last night.)
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