As 2016 rolls in, Esther reminisces about the New Year’s Eves of her childhood and celebrates the technology that has made the world so small that she can be in touch with Shaina in Israel.
Chanukah gives Shaina the opportunity to stop—in the middle of school projects and finals!—and think about tradition, life outside whatever is currently consuming her and, of course, latkes.
Even when life is speeding forward, peeling and chopping helps Esther remain in the present moment. That’s one of the things she’s grateful for when it comes to Thanksgiving and preparing for it.
The high holidays were a quiet time of introspection, but as soon as they were over, Shaina was back to full speed. Now it takes time and effort (and special breakfasts) to slow back down.
How do you best prepare for the 25-hour-long Yom Kippur fast? For Esther, it now means a pre-fast meal of satisfying dairy dishes and comfort foods, fresh salads and lots of vegetables.
A lot of Americans return from trips to Israel feeling inspired by community, oneness and connection to the land. Shaina, on the other hand, comes back inspired by all the salads.
Shaina is off to Israel once again, leaving Esther to reflect on her whirlwind visit (including some pedicure pampering!) and enjoy summer—no-mayo potato salad, bluebirds in the front yard and all.
Home before flying off to Israel for the summer, Shaina enjoyed plenty of her mom’s blintzes, cookies and cakes, while a trip to the farm with her dad resulted in baby kale for balancing green smoothies.
After much trial and error and memories of waiting by the stove for her mother to mess up a blintz skin, Esther has finally mastered Bubbe’s famous blintzes, perfect for Shavuot.
Now studying journalism, Shaina reflects on her chosen profession, which is challenging and anxiety inducing, versus cooking, which comes naturally and is completely free of fear.