I've been rolling rugelach all day into the evening and now into the morning. During all the time I spend in the kitchen, just me and my rolling pin, plenty of thinking is done. It seems just a short while ago where cooking was done solely for pleasure. Making dozens of latkes, a couple briskets, green beans, kugel and perhaps some tsimmes for Hanukah dinner followed by desserts, rugelach included. Now I cook/bake for money. Maybe that makes me a food gigolo. Nah, a gigolo just does it for money. I love what I do, paid or not. Whether I am making 2 pounds, 20 pounds or 200 pounds of rugelach, the same effort goes into each batch. Whether my food is going to eaten by my family or a family of strangers, it makes no difference. I use the same amount of "secret ingredient" for every batch. And for those of you who find being in the kitchen akin to relaxing and not a chore, you know what that secret ingredient is.
Wishing everyone a heartwarming holiday season...Happy Hanukah, Merry Christmas. And of course, Festivus (for the rest of us).
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