Earlier this week we celebrated Rosh Hashanna. Which officially means that it is open season for chag. Which means that my blog is subject to the craziness of the chag, not-chag schedule and thus, I am writing this on a Wednesday. For these reasons, I decided to share a traditional recipe for the chagim. One that goes back decades. Presumably.

My recipe for the “perfect” chag with two young children:

Ingredients

Dough

2 days of straight chag

3 chaotic weeks of on-again, off-again childcare 

6 days of Chol Hamoed Sukkot

Filling 

1 mom who has fasted twice on Yom Kippur in the past five years

2 days of kaytana between Yom kippur and Sukkot 

1 (or more, depending on how spicy you want your children to be) late night of travel 

A dash of cabin fever 

Splashes of too-hot-to-be-outside-weather, added randomly throughout 

Prep

Combine all dough ingredients into a large bowl and knead into a dough

Roll out the dough and press into a pie pan

While that bakes, create the filling. Mix all the filling ingredients into a medium size bowl, whisking constantly. Mix until smooth

Add in toddler tantrums, traffic, busy attractions, super market madness to taste to the filling. 

Pour into the pie crust and tap three times to remove any bubbles

Bake in the sun for at least two hours* 

*this is the most important part of the recipe- if not done properly, it could ruin the entire dish. Side effects include mosquito bites and sunburns, please bake with caution.

Cool off for three hours after bedtime

Enjoy and do it all again next year!