Menu Plan: Week of April 28, 2013

By | April 28, 2013

Happy Lag B’Omer! Love how the weather heated up just in time for the day when we shut all the windows in submission to the smoke. It’s just like erev Pesach, only there isn’t a seder tonight. Okay, maybe there are a few other differences, too.

With Lag B’Omer here, I know Shavuos can’t be far behind. So far, my menu planning for yom tov has been purely mental (feeding the baby is such a good time for these things), but this week I’ll start in earnest. Come back soon for a how-to on homemade cream cheese and a recipe to flavor it up something fantastic.


2 Comments

Sarah on May 1, 2013 at 11:27 am.

I love doing this! You can also do it in the fridge by putting the cloth-encased sour cream into a colander set on top of a bowl to catch the drippies. I do this when I feel that our kitchen is too hot for the regular method (summer!) Do you know if you could use this type of cream cheese to substitute in an American recipe that calls for cream cheese? I’ve always wondered…

Reply

Tali Simon on May 1, 2013 at 2:36 pm.

Thanks for the fridge suggestion! Yes, I’d use this in any American recipe that calls for cream cheese.

Reply

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