From my table

As I’ve shared with you in the past, I’ve played around enough to know how much food will be consumed at any given meal, and I’ve gotten it pretty much down to science. Which is great — but where did the abundance go, and how can I get it back? I know I’m trying to avoid wasting food and wasting money as much as the next girl, but with all my love for practicality, I feel like I’ve said goodbye to the overflowing pots I dreamed of.

In reality, I can’t be so black and white about this. I’ve realized that sometimes I can straddle both sides of the fence of seeming contradiction. One thing that there’s always enough of — and it’s okay if there’s a little extra — is the soups and other foods that can be frozen. I can create an environment of plenty even with the consciousness not to waste or throw out food.

This week, we have another fantastic food story by Brynie Greisman about cooking with a budget in mind. Yet it’s with enough love, warmth, and plenty that your meals can welcome anyone who just happens to stop by for a visit.

CHANIE NAYMAN
Food Editor, Family Table
Editor in Chief, Kosher.com