
From our 2016 visit to Niagara Falls, Ontario, Canada. (c)2018
[*in Canada, that is!*]

From our 2016 visit to Niagara Falls, Ontario, Canada. (c)2018
[*in Canada, that is!*]
We’re more than halfway through Passover, and everyone is tired of matzo. Can’t we have pizza for dinner? Dinner rolls with our chicken? Pasta? Pleeeeeease.
We have always been an interfaith family. We didn’t attend religious services but we observed and celebrated all of the major holidays of both Catholicism and Judaism. That was how I was raised Jewish – following the traditions, participating in the observances, eating the holiday food. We’ve always had a Christmas tree in my married life. We are so blended that when I converted to Catholicism, my daughter assumed that my husband was the Jewish one since we’re both faiths and I was Catholic.
People blend their interfaith families in a myriad of ways. For me, I try to find a way to blend without overshadowing or ignoring either. I also don’t usually like to combine them. For example, I don’t like Jewish related ornaments on Christmas trees. I think that keeping the holiday traditions distinctive is better for our kids to appreciate both equally. We still celebrate Chanukah on Christmas if it falls that way. We will light the Chanukah candles and decorate the tree on the same day if timing demands it.
If we were spending Easter with my mother-in-law, I would not object to the kids eating bread or her special Peeps bunny cake. They deserved their special time with their grandmother during her special holiday.
I dread looking at the calendar to see when Rosh Hashanah and Yom Kippur fall because my son’s birthday is in October and there’s a chance I will have to choose between fasting and praying and celebrating my son’s birthday. (My son wins every time. One thing about both the Jewish and Catholic faiths is that family is a priority.)
This year, Passover began right in the middle of the Triduum. From Holy Thursday through Easter, I spend about 11 and a half hours at church between the prayer services, parish dinner, masses, and the Easter Vigil. It is exhausting, but I love it. Right before that, my son was in the hospital, and our oven wasn’t working.
I did not even mention Passover until after Easter dinner*. Yes, we missed the first three nights, but Monday morning, bright and early, we were a bread free house. I realize it’s not kosher, but it’s kosher style, and they still get the dietary restrictions as well as the stories and the celebration of freedom from Egyptian slavery. They also love latkes, which I make more during the abundance of potatoes for Passover than for Chanukah. This year I made fried chicken tenders using crushed matzo in place of the bread crumbs. I had never done that before and it was well received. I believe we have a new tradition.
After the huge windstorm we had yesterday, we’ve had no power since about 12:30am, and won’t be getting it back until later tonight, or so I’m told. That means we will probably need to eat out, which means I probably won’t restrict their food choices. I can always make the matzo lasagna tomorrow night. Obviously, grocery shopping is also postponed.
The most important aspect of sharing a house with multiple religions is respect. Our two faiths are equal in importance and in worth. They are valued with the same respect and reverence. My time at church is important to me, and my family understands and accepts that. My time making latkes is also valuable and important to me.
We light Yartzeit candles for my parents and now for my mother-in-law, who wasn’t Jewish. I know she wouldn’t mind. We also have mass said for her.
I would love to hear from any readers who juggle this very issue of interfaith or multi-faith within your families. I think we do a good job, but it’s good to give acknowledgment to others who are doing a good job as well as getting ideas on other things we can do differently or better.
I hope your Easter is a blessed one and Chag Sameach for your Passover.
What other holidays do you celebrate (they don’t necessarily have to be at this time of the year)?
[*My husband jiggled the heating element for the oven, and so we were able to have turkey dinner for Easter.]
What better way to celebrate St. Joseph’s Day than with food.

St. Joseph’s Day pastry. (c)2018
One of my favorite comfort foods, and perfect for the cold, unpredictable days of March is Sherpherd’s Pie. I have always called it Shepherd’s Pie as has my mother-in-law who is actually from Ireland, but alas over the years I have been informed (many times) that what I make is not Shepherd’s Pie. The last time, in fact, was when I was in Northern Ireland and our cousin, Christine, made this for us one night for tea. Shepherd’s Pie is made from mutton, or sheep. What I make, and what she made for us is better known as Cottage Pie, which is basically the same thing except substituting beef in the place of mutton.
I used to make this with ground beef, but after seeing my mother-in-law in the kitchen, I began to use leftover roast beef, which is traditionally how it is made.
It is a great leftover dish, both made from leftovers and to eat as a leftover, but I’ve yet to have it last more than a meal and a half.
The ingredients I use are:
Leftover roast beef, cut into small chunks or diced. Uniformity is not necessary.
Leftover gravy, 2 TB Worcestershire sauce, 1/4 cup HP sauce (found in the international aisle of your supermarket) or you can use ketchup.
Leftover sliced carrots, peas, anything really. If you have no leftover vegetables, use half a bag of frozen peas and carrots.
Mashed potatoes.
Cover with cheddar cheese and sprinkle with bread crumbs, although the bread crumbs are optional.
Bake for 45 minutes at 350.
Scoop and eat. It goes well with dinner rolls, Yorkshire pudding, salad.
It is delicious and filling.
Some of my successful experiments from Thanksgiving and Christmas:

From the top, clockwise: Triple Brownie Cookie Bar, Spinach Hand Pies, Turkey Not-Pot Pie, Yorkshire Pudding, “spoon” roast. (c)2018
Recipes forthcoming in future weeks. (See Monday’s post for the Spinach Hand Pies.)
This past holiday season I went through all of those pinned posts, saved Tasty videos on Facebook, and thought that I would try one or three new recipes out. As it turned out, between Thanksgiving and New Year’s, I tried out eight new recipes, some from the internet (Facebook and Pinterest) and a couple that I created on my own. Others I combined elements from more than one source.
If I do say so myself, they were phenomenal! I would make almost all of them again.
Even though the New Year’s parties are over, some of us are still eating appetizers for dinner, and the Super Bowl is not that far off. I thought I’d share this first experiment that my family absolutely loved!
I got the idea from a Tasty video for stuffed meatballs as well as my love for Cornish pasties that I developed a taste for on my first trip to England.
I let an 8oz. block of cream cheese soften. (I actually didn’t use a full block; this one had been started but it was mostly all there)
I then added in 1/2 a bag of frozen chopped spinach, 1/2 teaspoon (or your preference) of garlic powder, and 1/4 cup of cheddar cheese (again, use your preferred cheese).
Mix well.
I then took a box of Pillsbury pie crusts and rolled them out one at a time. I used a 1 cup measuring cup to cut the dough into circles, then balled the dough and did it all over again until there was no dough left, only a pile of circles.
I placed a small spoonful of the spinach mixture in each circle, covered it with another circle, pressed it closed with a fork, and brushed them with an egg wash. (Another option is to put less mixture and fold the circle over into a halfmoon shape, sealing and brushing it in the same way. This will give you twice as many hand pies if you’re serving several small items).
Bake at 350° for 10 minutes or until a golden color.
My family couldn’t get enough of them.
Ingredient List
1 box Pillsbury (or preferred brand) pie crusts
1 8oz. brick of cream cheese (I use Philadelphia brand)
1/2 bag of frozen chopped spinach
1/2 tsp. garlic powder
1/4 cup cheddar (or preferred) cheese
1 egg (for egg wash)
Follow the directions as outlined above.
Food makes the world go round. When we travel, the first thing we do when we get off the airplane or park the car is to find somewhere to eat. I know we’re always looking for that perfect, quintessential local food that we can instagram and taste, and talk about when we get home. Maybe that’s just me.
The holidays are also a time of food; not always trying new things, but having the old things – the things of our childhoods, of our in-laws, of that Pinterest thread that we’ve been promising ourselves we would eventually try.
Here are a few of mine:
1. Candy canes for Christmas and Gelt (chocolate gold-wrappered coins) for Chanukah.
2. Latkes. Confessional time: I make latkes more during Passover than I do during Chanukah. Passover has an overabundance of potatoes, and by mid-week, it gets a little tiring, although celebrating our Exodus from slavery is never old.
3. French Toast. I happen to make the best French toast. Plain, unadulderated, egg, milk, white bread with butter and Aunt Jemima syrup. Mmm. On occasion I will make a French toast casserole that needs to refrigerate overnight, and then bake in the morning, and that is also amazing, but I think that has less to do with me than with easy French toast on a weekday morning!
4. Green bean casserole. Yes, the Kraft one. Or is the recipe from DelMonte? I think the recipe calls for milk, but my mother never used milk to keep it somewhat kosher-like. Again, simple: 2 cans of French-style green beans, drained, mixed with one can of condensed cream of mushroom soup, mixed with half a container of French’s fried onions and baked for 30-35 minutes on 350. Sprinkle the fried onions on top, and bake for another 5 minutes or so. Voila!
5. Orange Marmalade. I’m not sure why I think of orange marmalade at Christmas time. Possibly because my mother-in-law is British/Irish and that’s a very British food to have during Christmas (or any tea time) with scones or English muffins or biscuits.
What are your holiday favorites that you really miss or can’t live without?

My church has a beautiful Thanksgiving tradition. Instead of the typical collection basket, there is a basket at the entranceways for donations to St. Vincent de Paul Society. They provide food for Thanksgiving and Christmas and gifts for Christmas for those less fortunate as well as throughout the year. During the offertory, parishioners bring up canned goods and nonperishable foods and leave them on the altar for the Society. At the end of Mass, we are given a loaf of bread to continue the communion of the Eucharist at home as well as to break and share bread with our families. (c)2017

Thanksgiving Dinner with my sister-in-law and her family. Good food, good people. (c)2017

Dessert: apple pie and pecan pie. (c)2017
Part of the extended Supernatural family, their motto is Serving People…Fermented Things.
They are family owned and run. Check out their website and then follow them on social media to get news and events updates.
Congratulations, Family Business! Can’t wait!
The Family Business (in their own words)
We are a family-owned brewery on 15 acres just outside Austin in Dripping Springs [Texas]. Come relax in the hill country and enjoy a wide variety of hand-crafted beers and one of Austin’s finest food trucks.
Bring your family and come meet ours! We are kid friendly, and even have a special place they can call their own. Check our events page for updates on special gatherings and live music schedules.
Located at
19510 Hamilton Pool Rd., Dripping Springs, TX 78620
Grand Opening
Fall of 2017