It’s been over 200 days – 200 days since part of my family was ripped away, 200 days of madness, 200 days of people who have no business siding with Hamas siding with Hamas. It is a mind-boggling, infuriating, scream-inducing madness.

Anyway, it’s a rabbit hole for me. I can’t think too much on it, because it brings me so low that I can’t handle it. When that happens in my life (and let’s face it, we all get low at times), my only weapon is to do something for the good. I desperately want the hostages rescued and returned, whole and happy, and the only way I think I can possibly impact their rescue is in the spiritual world.

With Shavuos coming, it’s super exciting to trot out some fun dairy recipes. Speaking of dairy recipes, chances are you will be using heavy/whipping cream (they’re the same thing). I always buy the biggest container possible. First, I make the cheesecake with the cream, but this article is focused on other recipes that call for heavy cream so that you can use up any extra you might have. 

I called Market Maven to find out if they would put their heavy cream on sale for Shavuos – and they said they would! So, not only can you make some delicious dishes using whipping cream, but you can get chalav Yisrael cream at a discount! 

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Lots of people send liqueurs for Purim, in those cute little bottles, or serve them at the seuda. It so happens that making your own liqueur is really easy. For years I didn’t try it, thinking there must be some kind of trick to it. But once I could not easily find Kahlua with a hechsher (I have heard it still has a hechsher in Mexico), making my own became way more attractive. And then I discovered how easy it is.

You do not need the best vodka, but I would strongly recommend against the worst vodka. Pick a vodka you like that’s not too overboard. The coffee and sugar will not only mask the flavor of the vodka, it will mellow the vodka with time as well. You are looking for about 100 proof vodka. (Smirnoff would work.) As for the coffee, I like to use decaf coffee because I am particularly sensitive to caffeine. For a slightly earthier taste, you can use brown sugar. 

Purim is one of my favorite holidays – okay, I love holidays, so I have a lot of favorites – and this year, with its two Adars, we get to think about Purim for six weeks instead of two. One of the things I love about Purim is reconnecting with people I haven’t seen for a while. The point of Purim isn’t to make you nuts (even if you put nuts in your shalach manos) or instill fear of the deadline. (Seriously, who can possibly get everything on their list done on time?) The point of Purim is to fill you with love of Hashem, community, friends, and family.

I also like Purim because my expectations are met. I expect to hear the Megillah (and I do). I expect to eat a crazy amount of food (and I do). I expect to drive around like a maniac delivering shalach manos, and guess what! I do. And at the end of Purim, I get to check off all those boxes. And I do. Purim means music and laughter and that special bond with people who are all trying to achieve a higher goal. Purim definitely has a special place in my heart.

The long Friday nights in the middle of the winter are a great time for a long, leisurely meal – or a quick meal followed by some special snacks. If you’ve been reading this column regularly, you know that I like bars – taco bar, burrito bar, whatever…. That way, everyone gets to choose what they want. It’s fun to try different flavors with our family and guests. My kids love to pile on the “sides” they want, and picky eaters have lots of options. They might even try new things if other people are trying them. Stranger things have happened! 

Read More:Mid-Winter Recipes