This week’s Sabbath menu:

Gefilte fish
Ginger marinated salmon
Olive pasta salad*
Philadelphia cole slaw*
Chicken soup with matzah balls
Israeli fried chicken*
wine: Gamla Chardonnay
dessert: Pecan pie (it came out kind of hard, but still good, in Zedushka’s words, “some kind of chewy Middle-eastern baklava dessert”)

*The recipes can be found in the LGF Cookbook vol. 2