I recently had an opportunity to do a workshop for all the kindergarten classes at TA for Rosh Chodesh Shevat. The new building – with its tall windows and open spaces – was a pleasure to be in. The atmosphere and the entire staff were just as warm and welcoming.

The class was so much fun. I told the kids I thought I knew what the first plague was: milkshakes! Well, I got a resounding “NO!!!!!” The whole class shook with enthusiasm. And I was quickly informed, amid much giggling, that the first plague was blood. Well, with that kind of reception, I just kept going. The second plague was kitty cats? No!!! More giggling. Luckily, we got to frogs, and we got to spend a moment discussing what the Egyptians did when the great big frog came out of the Nile.

With all the hectic activity going on in our lives, one thing is for sure: We have to eat every day, sometimes even three times a day (plus snacks)! Crazy talk, I know. But, with a house full of kids and time at a premium, one thing that makes things a little less hectic is getting my kids to help with dinner. Studies have shown that the more children help in the kitchen for a particular meal, the more they are likely to eat it. That’s certainly true in our house. My kids take pride in making their own food – and I get to show them they are responsible, helpful, and capable of mastering this basic life skill.

The meals my kids have cooked have come out very well – not to mention the quality relationship time and the learning opportunities that cooking together creates, things like how to handle fire and what do we do when things do not go as expected. In our house, we do a rotation: One child per week gets to decide the menu and make the food – with as much help from me as he or she would like. One of my kids picks beef and broccoli; another one regularly picks pasta, etc.) After they choose and make the food, they get to help serve it. With their participation, they feel the pride of ownership and enjoy the food.

Ooh la la! Crepes are delicious, and they’re French (unless, of course, you want to call them blintzes or, horrors, pancakes!). But French is more romantic (providing we ignore the current riots on the Champs Elysees), and it also gives you permission to speak your high school foreign language in a horrible (or not so horrible, as the case may be) accent.

As the temperature gets colder, I find I like to eat filled crepes. There’s something about the brisk nights that makes the evenings very cozy – especially when I’m wrapped in my imaginary L.L. Bean blanket in front of my imaginary fireplace with my imaginary fire roaring. Crepes are super easy to make, relatively healthy, and can be made gluten free. Crepes can be savory or sweet and can house just about any filling you would be willing to eat. They can be used as an appetizer, main dish, or dessert. They can be gussied up “Fancy Nancy” style, or they can be more “Plain Jane” and eaten as street food. 

I’ve made a colossal claim in my title. Are you really about to learn the recipe for the best doughnuts ever? Well, I’m not sure, but this recipe is amazing. You see, I’ve made sufganiyot (doughnuts) for years – and they never come out right! I don’t know why. I’ve gotten recipes from lots of doughnut makers whose doughnuts are delicious. I say, “Can I have your recipe,” and they generously share them. Then I try it and still get flat, fried dough. It’s very disappointing – almost like Charlie Brown and the football. Every year I try again, and every year that football is snatched away – although, truth be told, you can’t really fail with doughnuts, because we’re still dealing with fried dough with sugar, if you know what I mean.

This time it was different. Shira Perlman (of Delightfully Sweet fame) gave me a trick that is fool-proof (or, at least, Bracha-proof). I am now part of that elite group that gets fluffy doughnuts every time. Hooray! And, dear reader, you, too, can now be part of this group. Read on.

What are the food trends for the coming year? 

Well, first, there’s a new super-food hitting our community: the acai berry. This berry is found in the rainforests of Brazil. It is packed with antioxidants, anti-cancer substances, and may even boost brain function. (Who am I not to give my brain a boosting?!) The berry is a gorgeous purple color and is all around super fun. How do you even say it? It is pronounced ah-SA-ee. The actual berry has a very short shelf life, so the easiest (and cheapest way) of using it is either in a puree or a powder. The puree has the most fiber and the most health benefits.

Here in Baltimore people are making acai berry bowls. These are a smoothie-like puree made with frozen fruit and served in a bowl – then topped with fresh fruit. (We even make these at Sweet and Good Catering!) However, in Brazil and New York, the acai berry has moved beyond just the smoothie bowl and is being found in all sorts of savory dishes and even drinks. 

Hooray for Sukkos! I love eating outside in the fresh air, smelling the freshly-mowed grass, and enjoying family time. Our sukkah fits on our porch and is easy to enter right through the porch door. I like to think of Sukkos as a time to remember what’s important – that we have everything we need at this very moment, and we’re together as a family. Making family time fun and meaningful is always on my to-do list. To that end, here’s an activity that you and your kids – even your neighbors and friends – can do together. 

Mini-Sukkah Centerpiece 

I love crafts that my kids can do to get ready for the holidays, especially if they can eat them! This sukkah is relatively easy to put together, and there are many options. The ingredients are limited only by your imagination. If you have the time (and patience), you can take your kids to the candy store or candy aisle and have them pick out their own decorations. If you decide to go a quicker route, with all “prefabricated” materials, your sukkah building will be done in a “Klik” – like our Klik sukkah that is put together very easily. If you choose to make your own cookies, you need a recipe that doesn’t spread (one is provided below). I find the store-bought icing to be stiff enough to hold the cookies together. Or you can make your own with the recipe below.