We went to Shabbat services this morning at Shir Hadash, as usual. The Rabbi said she was surprised to see us — she thought we’d be reading the new Harry Potter instead. I told her we didn’t even have a copy yet, and were still trying to decide between the US and UK editions — and I have to admit I was a little surprised by her comment.

But when services ended, I found out the rest of the story — her son had had his copy since 8am and had only put it down for services. As soon as services ended (while the rest of us were having some challah and schmoozing), he dashed back into the library to continue reading his copy — when we left, he was up to page 125 or so.

So we decided that the US edition would be just fine and stopped by the local Crown Books right after lunch. The cashier said that two of their stores had already run out of their allotment! This store, in Los Gatos, had ordered 1000 copies and still had quite a few, but expects to sell them all this week.

I don’t know when I’m going to start Harry Potter — I have to finish Kaaterskill Falls first so that Diane can read it before the book group discussion next Sunday. And we also have to finish editing the August issue of the Shir Hadash Notes, too. But at least I don’t have to worry about being unable to get a copy when I’m ready — well, not unless Diane or Jeffrey start our copy first (perhaps I should order a UK edition anyway, just to be on the safe side).

Not Harry Potter

I like the new multi-day discussion page feature in Manila. Thanks!

And it’s interesting to discover that I can get the Most-Read-Messages report for any ETP site, not just my own, just by adding /stats/mostreadmessages to the site’s name.

Baked Chicken With Cashews

• 1 large chicken thigh or 1/2
  boneless chicken breast,
  skinned

• 1 1/2 teaspoons butter or or
  margarine, melted

• 1/8 teaspoon paprika
• 1/8 teaspoon curry powder
• 1/8 teaspoon oregano
• Dash garlic powder
• Dash cayenne popper
• Salt, if desired
• 1 tablespoon cashew pieces
  or slivered almonds

• 1 small yam or sweet potato

Place chicken in individual
casserole. Combine butter,
paprika, curry powder, oregano, garlic powder and pepper,
mixing well. Spoon over
chicken. Bake, uncovered, in
350 degree toaster oven* along
with yam, for 45 to 60 minutes,
or until chicken and yam are
tender. About 10 minutes before chicken is done, baste
chicken with butter mixture in
casserole and sprinkle cashews
over top. Makes 1 serving, approximately 364 calories, 17
grams protein, 14 grams fat
and 24 grams carbohydrates,
including yam.

*Or bake in an electric skillet.
Put casserole and potato on
trivet in skillet. Place lid on
skillet, vent closed. Bake at
420 degrees for 60 to 75
minutes, or until chicken and
potato are tender. Sprinkle
cashews on chicken 10 minutes
before chicken and potato are
tender.

David’s interpretation of Diane’s notes

We usually have the chicken with steamed rice (made separately) rather than potato or yam. Cooking for 30 minutes in our toaster oven seems to be more than sufficient (we normally make two breast halves and double the sauce). We usually use almonds (purchased already slivered). There’s usually not enough sauce to baste, but the chicken comes out tasty anyway.