Fasting Slow

Yesterday was Yom Kippur. As per tradition, I fasted from Wednesday sundown to Thursday sundown, at which point I went to a wonderful break-fast at a dear friend's house back in Newton, MA. I always associate break-fast with bagels smeared with cream cheese/piled high with lox, and also my favorite Jewish dish, noodle kugel (which is akin to a sweet version of lasagna sans tomato sauce). However, this year I decided to make a little something extra. I went to the blog, The Jew and the Carrot, which tackles 'Jews, food and contemporary issues', figuring it might have some good advice. I didn't find what I was looking for, but a stuffed figs recipe sparked an idea.

I got two packages of Medjool dates, 5 ounces of chevre, and a container of raw shelled pistachios. In a medium bowl I mixed the goat cheese with 3 ounces of coarsely chopped pistachios. I then pitted all the dates, and filled them with chevre mixture. The only problem was, I couldn't try my creation for another few hours until the sun went down. So I enlisted the help of my less observant sister and cousin. I knew I had something when my sister Stella, who is a semi-to-very picky eater, gave her approval. The chevre stuffed dates were a welcome and simple addition to the break-fast spread.