In very out-of-town style, I befriended the woman staffing the bakery counter at my supermarket.
Last summer, a few months into my sourdough craze, the supermarket started carrying sourdough loaves. Of course, Patty and I began talking about them, because something new at the bakery is headline worthy, and I got into telling her about my then-new sourdough hobby.
She told me she used to bake sourdough bread years ago and asked if I would bring her some of my starter. I was happy to, since there’s nothing more fun than giving out starter “grandchildren.” A few days later, I was getting bread pictures on my phone
from Patty.
During that time, my ten-year-old son and his friends often landed at my house right around Shalosh Seudos time. Of course, there was always a sourdough bread and olive dip waiting for them. One Shabbos I shared with them how I’d given starter to Patty, and how rewarding it was to see the loaves emerging from the starter that I’d literally have otherwise thrown in the garbage. It took the boys a second to wrap their heads around the idea that I was exchanging recipes with the friendly woman from behind the bakery counter. To me, it was a good lesson in when and how to break down boundaries.
Shalosh Seudos is a great opportunity for a slightly more relaxed vibe that may also open the door for more relaxed conversation. Sure, you can get by with challah and dips, but you can also easily turn this time of day into a meal with one of Miriam (Pascal) Cohen’s recipes, and you’ll have everyone lingering around the table for just a bit longer.

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

Fridge Dressing

My fridge has too many dressings at all times, but my daughter started making a variation of this, and everyone loves it, especially on their challah.

• 2 cubes frozen garlic 
• 2 cubes frozen basil 
• 2 cubes frozen parsley 
• ½ cup mayonnaise 
• 2 Tbsp fresh lemon juice 
• 1½ Tbsp balsamic vinegar 
• 1 tsp salt 
• ¼ tsp black pepper

Use (Up) Your Noodles

Leftover pasta traditionally goes into a container in the fridge and gets thrown out about a week later. It’s hard, it’s mealy, and it’s unappetizing. To resuscitate, place it into a colander and run hot water over it until it’s warmed through. It’s not fresh, but it’s definitely workable.

A Little Dill

Add tiny amounts of pickle juice to salad dressings. It won’t taste overwhelmingly pickle-y, and it gives the dressing a great flavor.

(Originally featured in Family Table, Issue 749)