This week's blog entry is written by the Shiraniks (you guys) themselves (yourselves). Enjoy!
Written by session one:
We made potato kugel last week, and a lot of Shiraniks enjoyed it. It was savory and salty. It had cheese, potatoes, salt and pepper, onions, eggs, flour, baking soda, and oil. The gluten-free table had the majority of the same things, except for the flour. There were a lot of jobs, including; fetching the ingredients, grating the potatoes, mixing the ingredients, and squeezing the juice out of the potatoes with a paper towel. After we grated the potatoes, it was cool and surprising to watch them turn pink. We had so much fun making kugel that we can't wait for the next cooking session!
Written by session two:
We learn to cook Jewish foods because it's a connection to our religion and culture, and a way to express our Jewish heritage in our everyday life. For example, Jewish recipes teach us what our ancestors did. Another reason is we can learn about our Jewish cultures and foods. Also, we can celebrate different holidays and eat the foods of those holidays. Learning to cook Jewish foods also helps us bond with our relatives. It also enables us to learn the ingredients and why they were used. For example, potatoes were very common in the areas where Ashkenazi Jews lived in Eastern Europe, and the potato kugel that we cooked is an Ashkenazi recipe. In conclusion, we learn to cook Jewish foods so we can cook them when we are older.
Here is a link to a slideshow created by Edot teacher Neal M.:
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