I Could Make That Kosher

Listen, not everything I cook is pork and shrimp. Just because I grew up kosher doesn't mean I'm adamant on being as traif as possible! We actually eat a lot of chicken here. Most of it doesn't happen to be kosher chicken, but it could be.

So, now that the weather is bouncing from freezing one day to mild the next, I put a bunch of chicken chunks that I'd bought into a freezer bag with Soy Veh last night. No, I wasn't being ironically kosher style, we just like that marinade.

Today after work, I sliced up chunks of zucchini, onion and red pepper, and washed some baby bella mushrooms. Getting them all up on a skewer, it looked a bit like this:

Added some olive oil, salt and pepper. Nothing fancy; I didn't want to mask the natural flavors. These fun folks went onto the grill for about 15 minutes. Perfect timing, too, because my propane tank kicked out at the last second!

Didn't look too shabby when it came out:

Yes, there was one skewer of just chicken. Vi asked that I do that. Nope... no cooked vegetables yet. (She's also currently eating a peanut butter sandwich instead, but you can't win em all. When I grill steak again, she'll eat more of it than me.)

For this week, I've got spaghetti and meatballs on the menu, and roasted chicken thighs, too. So, you see? It's not always non kosher proteins! (And there's no dairy in any of those meals, so, you know, it could be all good... if I'd used kosher meat).

You see, I don't outright reject my background. I just... don't embrace it the way I did as a kid. Now, excuse me, I have chicken skewers to eat!