Daylight savings time is ended and the origami is a bit off-schedule as a result. Earlier today I found a couple of elephants and a giraffe wandering across my table just before noon. Normally they would still be down for their mid-morning nap.
Not far behind them I caught this matchbook and book relaxing together. No real sparks flying, as far as I could tell. But I am overdue for a smoke detector and they make me think I should get me to the hardware store this week.
All this seasonal adjustment got me hungry, so for lunch I had the last serving from a Kugel I made for a dinner party last week. Such a simple dish, and such a popular dish. I like the recipe from Deborah Madison's Vegetarian Cooking for Everyone. My only change is to increase the amount of topping a bit. The recipe follows. (For the same dinner I also made a perfect apple tart -- really -- but no pictures. Just the memories)
Kugel
1 pound wide egg noodles
2 cups nonfat cottage cheese
2 cups sour cream
4 eggs, lightly beaten
1/2 cup sugar
1/2 cup golden raisins
2 tart apples, grated fine
Topping
1 1/2 cups fresh coarse bread crumbs
1 1/2 teaspoons each ground cinnamon and coriander
1 tablespoon brown sugar
8 tablespoons melted butter
Butter 9x13 baking dish well and preheat oven to 350. Cook noodles in boiling salted water until just tender, then rinse in cold water. Combine remaining ingredients, stir in noodles, and turn into baking dish. Mix topping ingredients and spread evenly over top. Cover loosely with foil and Bake 35 minutes. Remove foil and bake another 15-25 minutes, until topping is lightly browned and Kugel is bubbling.
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