No Guilt Zone…

Yom Kippur
Contemplating fasting on Yom Kippur…it is written in the good book and extolled by rabbis, Sunday school teachers and parents, and who am I to challenge those higher authorities (although I never liked one of my Sunday school teachers and Hebrew school teachers are all descendants of Satan), but fasting is hypocritical.
Let me ‘splain you…when I fast I feel good about myself. I actually do not put anything in my mouth for 24 hours…no, you dirty minded people, that doesn’t count. Plus, that is not in a Jewish female’s extensive repertoire.
I was taught that fasting provided a clean slate, a high colonic for the soul. Listen, eating 2 pieces of pizza, an order of fries, a pint of Ben & Jerry’s or an entire chocolate cake (once started, can’t stop) provides a ton of guilt….food over indulgence is my biggest guilt trip and conjures up memories of my mother checking my pockets for candy wrappers or telling me to give my homemade fries to my fries3

chocolate cakeThe remnants of a 24 hour fast are headaches, bad breathe and anger…that’s no way to start the New Year.

So why not kick off the New Year with happiness and good health? I propose a universal Farm to Table Yom Kippur non-fast. Jews are great at making reservations. Joy in the New Year…no cooking, cleaning and, outside the home, it is easier to tolerate relatives.

Guilt is so overrated.
Happy New Year.



noodle pudding
Guilt-Free Noodle Pudding (Kugel)
  • 7 oz. package medium size Egg Noodles (plastic package) No name brand or Goodman’s
  • 3 Eggs
  • 2 Tbs. Vegetable Oil
  • 1/2 Cup Sugar
  • 1 small can Crushed Pineapple
  • 1 Tb. Strawberry Jam
  • 1/2 box White Raisins
  • Cinnamon and Sugar mixture
  • Butter
  • Salt and Pepper

Boil egg noodles and drain. Beat 3 eggs and mix with noddles. Add salt and pepper. Mix in vegetable oil, sugar, crushed pineapple, strawberry jam and raisins. Place cupcake wrappers in muffin baking tray which has been sprayed with PAM.  Fill each cup with mixture. Sprinkle cinnamon and sugar mixture on top, sprinkle remaining raisins and add a dab of butter on top of each noodle pudding.

Bake at 325 degrees for 30 minutes or until golden brown.

Noodle Pudding goes well with any meal…fish…meat…vegetarian…Eat to your heart’s delight!

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