On the ethnic topic:
Here are sone ideas
I have been preparing some of the traditional Rosh HaShonah foods today. I am now waiting for a beef tongue,fresh-not pickled, to finish cooking. This is one of those love it or hide it from me foods and is eaten at this holiday to remind us that many of sins we ask forgiveness for are committed with the tongue which can also be used to pray and praise G-d. If cooked enough it is very sweet and soft. Many people serve it with a raisin sauce.
I also made tzimmes - a combination of carrots and potatoes. There are many recipes for this but all stress the sweetness and include carrots. I used baby carrots, yellow and white yams and white potatoes all cut up with some onion, a little orange juice, a bit of cinnamon and very little honey. This was covered with water and baked very slowly until it was fairly soft. For real eating difficulties it can nbe mashed after cooking. For more calories add honey and butter or margarine.
For the first time in a long while I made fruit compote. This is very easy, a great source of fiber and great for "regularity problems." Put assorted dry fruits such as apricots, peaches, apples, pears, prunes, currants, and dark and yellow raisins in a pot. Sprinkle with cinnamon and a bit of ginger if desired. Add about 1/4 cut lemon per qt. Cover with water, bring to a boil and then remove from the stove. When cooled put in refrigerator. This can last for months so I usually make a big batch and share with family and friends. I like a teaspoon or two with the Rosh HaShonah honey cake, pound cake or sponge cake and a nice cup of tea after a big holiday meal or for breakfast.