Food is a big part of the Moishe House Seattle experience, and I've found that four weeks among people -- and not just people, mind you, but Jewish people -- who like to cook has inspired me to do more inventive and exciting cooking than I've done in many, many years. Tonight my friend Elana came over and we made a dessert whose recipe we'd gotten from Rabbi Jacob Fine (of UW Hillel and Jconnect) and his wife, Julie. It was Mexican mocha pudding with pumpkin cream, something I'll surely make again in time for Halloween, if not before.
Being in a kitchen that's well stocked, and working with a pantry that has a lot of basic ingredients already in it (haven't had such a thing at my disposal for, again, many years), is thrilling. I've been eating too much lately, moving steadily toward the dreaded "Freshman Fifteen" that Masha warned me about, but hopefully I'll be able to straighten myself out fairly soon and eat in greater moderation. It is nice, however, to eat so well and to witness such passion for food and cooking on a daily basis. And I'm so, so grateful to live in a house where I can wander upstairs hungry around lunchtime and find that Tamar has made beans and rice, quinoa tabouli, and hummus for everyone to enjoy. I'm one lucky Jew.
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