One Friday last winter when my boys were at their father’s house, I worked late at home, still in my pajamas. On the nights I don’t have my kids, I tend to heat up soup or pour myself a bowl of cereal for supper. (Less depressing than it sounds, I swear.) But on this Friday, I roasted Brussels sprouts and cooked the asparagus I found at the bottom of my fridge. I happened to also have a fresh challah from my son’s preschool. Normally, I would stick it in the freezer to await my next Shabbat with the boys, but this time, the challah beckoned.