While working on our “Impressions” theme, I found myself thinking about that cholent
“We really enjoyed your cholent.” The sweet newlywed we’d had for the Shabbos seudah was on the line. “Can you give me the recipe?”
“Sure. First sauté lots of onion and garlic…” As I spoke, my mind wandered to my own shanah rishonah.
My husband and I grew up in very different culinary environments — my mother was healthy way before it was in vogue and constantly experimented in the kitchen, while my mother-in-law had a classic weekly menu she repeated for years. There were many an evening when my husband would sit down for supper and say, “Um, looks delicious, but what is this?”
I appreciated his willingness to try roasted broccoli and curry, but wanted to make sure he’d love my cholent. I tried to be scientific about it. I asked him whose cholents he had most enjoyed as a bochur. He gave me the names of two families he’d gone to regularly.
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