It’s a new year, and Shaina has started a new program in a new city. Thankfully Esther has some tips on settling into a new place and routine (hint: tweaking and more tweaking).
For most people, the high holidays smell like warm chunks of meat and heavy kugels. Shaina’s, however, are all about colorful salads—and for this New Year, she has a fresh, new salad.
Amid the loads of laundry, piles of clothing on the floor and phenomenon of food disappearing from the fridge instantly, Esther is thrilled and relieved to have Shaina back home, albeit briefly.
Being in Jerusalem during wartime causes Shaina to reflect on the environment, the situation and the people around her—and to turn to comfort foods, like a carb-y, cheese-y tart.
With Shaina across the world in Jerusalem while Israel is caught in a war, Esther is worrying and trying to keep herself busy—even cooking can’t quite do its usual job to relax her.
In the midst of exams, Shaina finds relaxation in the kitchen, where she can solve problems, come up with new creations and find peace of mind while her hands are at work—with tasty results, too.
Esther can relate to Shaina’s sense that time is fleeting quickly. Her trick for saving precious time: making lots of extras at one meal so that the leftovers can turn into a second one.
With just three months left in Israel, Shaina is starting to worry about fitting in time with family and friends, going on hikes and using up all the spices she bought when she first arrived.
A trip to New Orleans gave Esther’s taste buds and stomach some spicy action. Back home, the rhythms of NOLA’s music scene inspire her to mix up her own beat with multicolored rice.
After a long, restful and somewhat “regressive” Passover vacation at home in Alabama, Shaina is excited to return to her independent life—and to the market full of fresh spring produce.