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Acing Triple-Headers

C.B. Gavant

We cherish the Yamim Tovim. But three days of Yom Tov in a row — three times in one month! — can leave us feeling daunted, and struggling to hold on to the beauty of the days. Seasoned mothers share their tips for keeping the spirit of Yom Tov and their children’s spirits intact throughout a triple-header.

Wednesday, September 17, 2014

“I’ll plan my menu at least a month in advance and freeze soups, meats, chicken, kugels, and desserts, so that everything is ready long before I need it. That also helps me spread out the Yom Tov expenses, since I’m not buying the meat and chicken so close to Yom Tov. I even make salad dressing in advance — I’ll make a quadruple batch of three or four dressings and put them in the fridge. They last for weeks, and it’s a huge time-saver.” —Shani, Lakewood   “I like to make foods that can be served cold or hot — for example, apple crumble. Then I’ll serve it cold one meal and hot another. I also divide everything and freeze half for the second days. That way I can have a bigger variety of foods during each set of days without cooking more.” —Etty, New York   “I make a lot of things in different forms and serve them twice — for example, potato knishes in loaf and in individual muffins. This way it doesn’t feel like I’m serving the same thing twice, even though I am.” —Tzippora, Detroit


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