Summer Warning Re: Ice Cubes

Here's what I wrote on facebook:

Careful with ice. I had to save my youngest by doing the Heimlich to remove it, and my husband's cousin (an RN) had to do CPR on her eldest, both cases due to ice cubes.

Please don't give young kids ice cubes to suck on.

I don't have time to write more.  Stay safe!!

Spinning Out of Control

Last night I couldn't fall asleep.  I felt my mind spinning out of control.  It's not all that easy to relax when there are too many "loose ends" concerning our trip to the states.  We're not being picked up at the airport, and we don't have a "schedule" for the first few days.  Basically, we have a place to stay, but it's not all that convenient.  As much as I complained about my parents' Great Neck, NY house, at least we could walk the mile to and from the station and find lots of kosher restaurants on Middleneck Road.  Well, that part of my life is over.  The house was sold soon after my mother left it for Arizona.  I honestly don't know if I'll ever be in Great Neck again.

Before traveling, I still have to go to work in Yafiz, Sha'ar Binyamin.  Actually, my boss wouldn't have blamed me if I had said that I couldn't make it, but I don't want the week to be a waste.  If I see a ride home early, I'll take it.

The "upside" of my not sleeping well/enough the past couple of nights is that I shouldn't have trouble falling asleep on the plane.

"That" Time of The Year

Actually, I thought I'd do it more frequently this past year, but I didn't get back to the states at all.  My sister handled all of my parents' (actually my mother's) medical emergencies etc as they enjoy being in Arizona.  My father praises the weather, since he's never cold, and my mother likes having my sister nearby. 

I've "reinvented" my life after almost a year of having my father living here in Shiloh with us.  Wednesdays became my special beloved day of Tanach, Bible study in Matan.  I began giving occasional classes to my Shabbat Shiur Nashim Women's Study Group.  I've even registered for two days of the summer Herzog College Bible Classes.  I truly hope that I can handle/absorb two days of five classes each.  At least there is transportation from Shiloh.  Maybe one day would have been enough, and they aren't cheap.  I've wanted to other years, but I'm usually away then.

Besides my studying, I've taught as a tutor and returned to an earlier profession, sales.  I work in Yafiz.  It's not the best job I've ever had, but it's good for now and doesn't demand any preparation.  The added bonus is getting to see so many friends when they shop there and in Rami Levi.

I've requested that a few friends try to blog here when I'm away.  I may not get too much computer time.  I'm not leaving today, but I figured it was time to update you.

Stay safe and healthy and comment...

New Veggie Combination and New Salad, Too

I'm trying to use up food that we have, since we're off to...



We have some mitzvot to do in Chutz La'Aretz, out of the HolyLand.

Searching the fridge, I discovered two cabbages I bought a couple of weeks ago. A red one and a green one.

With the red cabbage I made a simple, colorful salad.  I cut up all the ingredients, slicing the apples and carrots as thin as I could.  You can do the cutting in a food processor.

• red cabbage
• apple (I used granny smith, but any apple would taste good)
• carrots
• olive oil and freshly squeezed lemon juice
• I would have added raisins or dried cranberries, but I don't keep them in the house, because I'd eat them all immediatedly.

I cooked the green cabbage with onion, carrots, tomato paste and ginger root.  First I sauteed the onions, ginger and carrots.  Then I added the cabbage and tomato paste and some boiling water to dilute the tomato paste.  This was really delicious and so easy to make.  If I had enough squash, I would have added it, too.  Most vegetables would taste good with this, or you can use it for a sauce to serve with pasta or over hamburgers or meatlof or fish or just about anything!

Last Week's Flowers

Last Shabbat's guest brought us these flowers.  It was a challenge to find the right container.  I used a tall plastic food container, too tall for my fridge, and for a bit more stability, I put it in a large empty plant container.

At first they didn't look all that pretty, but day by day...

...they got fuller.

And then they were suddenly past their prime, not worth the "film."  So I threw them out and dumped the remaining water.

The Pool, Heaven on Earth

Blessed we are here in Shiloh.  Look at this:

A number of years ago some of my wonderful neighbors decided that we needed a pool.  It took a while to actually organize the building etc, but it was done.  And it definitely adds to our quality of life here in Shiloh.  Being that we're a religious community, men and women swim at different times, the same rules for boys and girls over the age of five.  At the beginning and end of the day, it's adults only, male or female depending on the schedule.

The pool is the main reason I don't feel like going away in the summer.

Easy, Tasty Egg Salad Sans Mayonnaise

So far I haven't heard any complaints, so I'm blogging it.  It's one of the sandwich fillings I make for my husband to make sure he's not hungry during the day.  That's the key to losing weight.  Yes, eat.  Eat good, healthy, non-fattening food.  Actually some of the food I recommend may be considered "fattening" by others.  Remember, you need the fats to be healthy and the healthiest part of the egg is the yolk.

It's best to eat both parts of the egg together.  Don't fear the egg; it's much maligned out of ignorance.

Back to my egg salad, perfect for filling a sandwich:

• Mash hardboiled eggs with a fork or whatever you usually use. 
• Add to it some catsup and a bit of oil
• diced onions are optional, as are any other herbs or spices you want.

Yes, that's it!  It can't be simpler, can it?

Kosher -Delicious Looking- Elegance

These fancy cookbooks like Kosher Elegance by Efrat Libfroind, Published by Feldheim Publishers, always make me feel terribly incompetent.  I've been cooking for decades but my food never looks like that.  Granted, some people like my cooking for eating, but I've never gotten the hang of serving like you can see in Libroind's book.

I found some recipes in Kosher Elegance by Efrat Libfroind that I'm looking foward to trying, like Colorful Green Bean Salad.

Serves approximately 12
My friends and I planned an impromptu get-together, complete with a lavish meal. I was bringing dessert, but as a little bonus I made a salad, too. Well, I threw myself into preparing an elegant dessert, but the real showstopper was this simple salad that took two minutes to make.

Salad:
1 1-pound package frozen green beans
3 cloves garlic
3 peppers in a variety of colors
1 carrot
1 handful dried cranberries
1/4 cup toasted, slivered almonds
1/4 cup toasted sesame seeds

Dressing:
4 tablespoons canola oil
3 tablespoons vinegar
3 tablespoons soy sauce
4 tablespoons sugar
1/4 teaspoon black pepper
1/4 teaspoon salt

Briefly cook green beans in water until crisp. Drain and let cool slightly. Chop garlic, peppers, and carrots into small cubes and add to green beans. Add dried cranberries, almonds, and sesame seeds. Mix dressing ingredients, pour over salad, and toss well.

Tip: To preserve that fresh, bright green color, transfer beans to a bowl of ice water immediately after cooking. No one will believe the green beans are cooked!

Of course I'll make a few changes like using fresh green beans and no salt.  I absolutely love the look of it, and I have no doubt that it tastes good, too.

Another vegetable recipe I must try, with minor adjustments--eliminating the sugar for sure--is Caramelized Vegetables on a Bed of Sweet Potato Puree. Yes, I do love vegetables!

Makes 6 medium-sized portions

This is one of my favorite dishes. It’s got eye appeal, it’s low in calories, and it boasts an interesting duo of textures: crisp vegetables and creamy sweet potatoes. I first stir-fry the veggies in a frying pan and then quickly grill them. Cooking them briefly lets the vegetables retain their crispness.


Sweet potato puree:
2 medium-sized sweet potatoes
4 tablespoons olive oil
1/2 teaspoon salt
1 handful fresh or dried rosemary
1 small onion, chopped and sauteed
in 2 tablespoons oil
3 tablespoons soy milk (optional)

Caramelized vegetables:
1/2 small head broccoli, preferably fresh
1/4 small head cauliflower, preferably fresh
2 zucchini, sliced on the diagonal
1/2 cup sugar snap peas, fresh or frozen
2 peppers, different colors, sliced in thick strips
3 tablespoons olive oil
4 tablespoons brown sugar
1/4 teaspoon black pepper
1/2 teaspoon salt
1 bunch fresh thyme (optional)

Sweet potato puree: Peel sweet potatoes and cut into thick slices. Place slices in an 8 x 12 inch baking pan. Season with olive oil, salt, and rosemary. Cover and bake at 400°F until sweet potatoes are completely soft. Remove rosemary and mash sweet potatoes well. Add the sauteed onion and soy milk and mix.

Caramelized vegetables: Separate broccoli and cauliflower into small florets. Heat olive oil in a large frying pan. When oil is hot, add all the vegetables and stir-fry 3–4 minutes, mixing with 2 spoons. Season the vegetables with sugar, pepper, salt, and thyme (reserve some thyme for garnish) and stir-fry 3 more minutes. Transfer veggies to a baking pan and grill at 400°F for 5 minutes until golden.

For an elegant presentation, place a 2- to 3-inch food ring in the center of a plate. Fill ring with sweet potato and remove ring. Arrange vegetables on top.

For a simpler presentation, make a mound of sweet potato in the center of a serving platter. Put
vegetables on top. Garnish with thyme.

Tip: Caramelized vegetables also make a wonderful side dish when served on their own without the sweet potato base.

People who are familiar with Efrat Libroind's recipes probably find it strange that I'm praising her vegetable recipes when she's best known for her absolutely spectuacular desserts, like Cream Cheese, Chocolate, and Peanut Butter Mousse Cake.

Makes 1 7 x 11 inch pan




On one of my visits to New York, I studied alongside the proprietor of a large Brooklyn bakery. At the end of the course she approached me and offered to share “a wonderful recipe: cream cheese–peanut butter mousse.” I thanked her with a smile, even though inside I was cringing from the mere thought of a cream cheese–peanut butter combination.
When I returned to Israel I found the recipe, along with detailed instructions, in my inbox, and I decided to try it. To my surprise, I discovered that it really was wonderful, and I made a few additions that upgraded it to a must-try recipe.


Base:
2 tablespoons cocoa
1/3 cup boiling water
1/2 cup flour
1 teaspoon baking powder
1 pinch salt
1/4 cup softened butter
3/4 cup raw cane sugar
1 egg
1 teaspoon vanilla extract
3 heaping tablespoons sour cream

Chocolate mousse:
7 ounces milk chocolate
1 8-ounce container heavy whipping cream

Peanut butter mousse:
8 ounces cream cheese
1/2 cup confectioners’ sugar
1/2 cup chunky peanut butter
1 8-ounce container, minus 4 tablespoons, heavy whipping cream
2 tablespoons sugar

Topping:
1/2 cup brown sugar
5 tablespoons butter
¼ cup milk
4 tablespoons heavy whipping cream
3 tablespoons corn syrup
3½ ounces white chocolate


Base: Preheat oven to 350°F. Mix cocoa with boiling water. Add remaining ingredients. Transfer to a 7 x 11 inch baking pan lined with parchment paper and bake for 20 minutes. Let cool slightly.

Chocolate mousse: Heat chocolate with heavy whipping cream and stir until completely combined. Refrigerate for 8 hours. Beat mixture for a few seconds until the color lightens. Spread mousse over the cake and freeze for half an hour.

Peanut butter mousse: Beat cream cheese with confectioners’ sugar for about 4 minutes. Add peanut butter. In a separate bowl, beat heavy whipping cream with sugar until stiff peaks form, and fold into cream cheese mixture. Spread over chocolate mousse and freeze for 2 hours.

Topping: Cook all topping ingredients except white chocolate, stirring until well mixed. Add white chocolate and stir until completely combined. Chill for half an hour. Pour topping over peanut butter mousse and freeze for 3 hours. Slice cake into squares or rectangles. Serve partially frozen.

Tip: For an extra chocolate garnish, melt 3½ ounces bittersweet chocolate and spread in an even layer on 3 x 1/2 inch acetate sheets, 1 sheet for each mousse square or rectangle. Place the sheets on an upside-down egg carton (for hygienic reasons, make sure it’s plastic) to create chocolate waves, as pictured. Freeze for 10 minutes, leaving sheets on egg carton. Remove chocolate waves from acetate sheets, place atop cake, and serve

I have no doubt that some of you readers are overjoyed that I included that lucious cake recipe in my review.  If you try any of the recipes, please let me know how they come out by commenting here. I'm sure many of you will enjoy owning and reading and following Kosher Elegance by Efrat Libfroind.

Chatting on Miriyummy!

Mirj, of Miriyummy fame, interviewed me on her blog.  I hope that I don't sound dumb or silly. 

Since her blog is about food, recipes etc.  she asked me questions about food.  I had to think before giving answers, but I was in a rush.  And when I said I'd need "a few minutes," I really did get up and do something else, taking a break from the computer.

I think these interview series/posts are very interesting.  I wonder who else in on her list.

Aliyah Stories

West Bank Mama very suitably celebrates her aliyah anniversary by posting a round-up of aliyah stories.  Check them out.  Everyone took a different route for sure.  Living in Israel is easier, in so many different ways than living abroad, חוץ לארץ Chutz la'Aretz, outside of The Land.

There's a joke that ends with the punch line:

"G-d's a local call."

It's so true.  You just need to sign up with the right "phone company."

Good luck!

Memories... Israeli Folk Dance

Last night was my last teaching session at the Mercaz Lemida, Study Center, in Rimonim, southeast of Shiloh.  The young man who drives me home* and I always have interesting conversations.  Last night he told me that his eldest goes to a school in which the children dance during the breaks/recess.  They don't run around wild like in most Israeli schools.

בית ספר רוקד  Beit Sefer Roked, The Dancing School ... wow!  That sure brought me back to another time...

Twenty-nine years ago a favor was asked of me by the people running our local elementary school, which was about to enter its second year in existence.  Would I be the Girls Gym Teacher, just a "temporary job" until we can find someone with actual qualifications and training?  Well, I held that "temporary job" for thirteen years, the longest I've ever held any other job.  It was a very part-time job considering the size of the school at that time, so during those thirteen years I simultaneously worked in other positions in Shiloh, like English Public Relations at the Yeshivat Hesder Shiloh and Cook at the Day Care Center.

After a few years, the authorities must have heard about me and invited me to the annual "gym teachers summer training sessions."  At my very first one, I sat down feeling terribly out of place among all the "jocks."  I was also about the only woman with her hair covered.  Men with kippot were also rare.  And I was also one of the oldest there.  Then the program began.  They introduced Shalom Hermon to talk about בית ספר רוקד  Beit Sefer Roked, The Dancing School. I almost fainted.  I hadn't heard his name for almost twenty years!

Shalom Hermon had been on Fred Berk's staff for the Israeli Folk Dance Festival when I led the NCSY Dance Group.  I hadn't worked directly with him, but I did remember his name, also because he was listed as choreographer of some favorite dances on Fred's albums.

No doubt that Shalom Hermon and Fred Berk, now both in Olam Haba (Next World) are dancing and leaping with joy to know that young Israeli children are still dancing their dances.

*When I was first called about teaching there, I told them that if they can't offer me transportation, there's no reason to continue the conversation.  Thank G-d my recommendations were sufficiently convincing.

A Good View of A Tuna Salad

Tuna Salad Plates are available in almost every Israeli eating place, even the meat ones.  And each restaurant makes it their own.  This one was my meal in a branch of Cafe` Cafe`.  Sorry, but my camera isn't near-sighted, so the photo is a bit blurry.  It was very tasty, part of a "business lunch" for ns49.  This chain raised their prices on the business lunch since last year.  I remeber being able to order something for ns39.

Today, another friend and I tried another place, which I'll review later on.

Great Start to the Week!

Hat tip: Tikkun Olam

 

Dance, always my favorite art form, sport etc.

Sometimes we forget that life is supposed to be fun. Over my many decades I've had to reteach myself about what's important and what just isn't worth getting upset about. I hope I've mellowed out.

Have a great week and more...

I'm Curious. What's Your "Red Line" As A Jew?

As a jblogger and very much part of the Jewish blogging community, I've been wondering about something.  I grew up in a Jewish but non-observant home.  My parents always considered themselves "good Jews."  Maybe that's one of the reasons they reacted so badly (angrily) when I became more religious, after seeing a "different Judaism" at the OU's NCSY events.  I became an Orthodox Jew.  After over forty years in Israel, I now reject that label, because Orthodoxy is an American term and means nothing to Jews in other parts of the world.  Now I call myself a Torah-observant Jew. 

My question is mostly to Jews like my parents, or the Jew I was raised to be.

What's your red line?  Which Jewish Laws or customs are most important to you?  What wouldn't you stop doing? And why?

If you're a blogger, please blog about it and send me your link and summary in the comments here.  Please share this post around.  Thanks

Winter Mist in Late Spring

Tired as I was, I knew there was something wrong in the valley below.  The winter-like mist looked like a set for Brigadoon.

You can't set your seasonal clock by the calendar. Almost every year has its surprises.

PS the lack of perfect focus is due to the fact that I didn't miss a step walking down to the bus stop.  There was no need to stop while pulling out my camera and shooting a few pictures.

The "Mad Dogs Club"

I really do my best to stay out of the sun. Yesterday when I prepared myself to go to work, considering that I was pretty sure that I had missed the bus (which would have gotten me to work almost an hour early) I dressed in a long skirt and long sleeves, slathered sun screen all over, wore a scarf around my neck, a large hat and sunglasses.

I walked to the Shiloh bus (tremp) stop and immediately caught a ride to the junction of Shvut Rachel and Shiloh where there's a better chance of getting rides. I didn't take any of the offered rides to the main road junction, because there isn't any shade or place to sit. After futilely waiting a half hour, I called the guy who (works with me and) lives in Eli to ask if he had left yet. He said he'd be leaving soon, so I told him that I'd get to the main road junction. And so I began walking. It's about a kilometer, over half a mile. I walked and walked; yes, it was almost 2:30pm and the sun was powerfully strong.

When I made it to the main road I called him again, to make sure that he hadn't already passed. He arrived about six minutes or so later.

By the time I got to work I was a mess. I realized that my small bottle of water wouldn't be enough to properly rehydrate myself, so I got permission to go into Rami Levi Supermarket and buy a larger bottle, 2 liters. After I got about 3/4 of it into me, I began to feel more normal. Night shift is hard enough, but last night was even worse. I spent more time in the air-conditioned part of the store than usual and took a real break to eat the dinner I had packed. B"H, I got through it.

The Real Treat Was Not Breaking a Tooth

A friend and I had lunch in a branch of a chain of dairy restaurants, to remain nameless.  She believes in free parking, so we didn't go to The Lion's Den, HaGov, because she avoids town.  Ever since HaGov opened for the late lunch, early dinner crowd I've gotten all of my "food dates" to go there.  And all have been very happy with the food and service.

I ordered a large salad, as usual, and since we were busy catching up (talking) I was eating slowly.  Good thing, because suddenly I realized I was biting on something very hard.  There was an olive pit mixed in the salad.  There hadn't been any olives at all, only a large portion of pickles which I don't eat.  (If I ever eat there again, I must remember to tell the waitress to "hold the pickles.") 

I took the olive pit out of my mouth and put it on the napkin and reported to her when she next came over.  She asked me if I wished to speak to the manager, which I did.  He apologized and said that he'd complain to the kitchen staff.  I told him that I was grateful that I hadn't done any dental damage.  He offered to treat us to a free dessert.  Even though both of us are trying to keep weight off, I couldn't say "no."

My friend ate the cake; I ate the ice cream and we both took some swipes at the whipped cream.

Extra Treat At The Playground

I don't know if the planners/designers of our new neighborhood playground realized that there's an extra treat for the kids.  The first time I saw the way it was being "walled in," I wasn't very happy.  I'd rather see kids playing than see a wall.  Then I noticed what shape it was taking.

Look carefully, and you'll see that the "scalloped" wall is an added attraction for the kids.

Homemade Challah, Actually Easy and Totally Delicious!

I considered this the best challah I've ever made, but the kids complained.

"It doesn't taste like your old ones."
"It's not like we remember."

I had my husband help with the kneading;  that's always the hardest part for me.  I used Demerara sugar, rather than the dark brown I used to bake with.

This challah is very easy to "shape," since all it did was roll lots of balls and place them, with room to expand/rise in the baking dish.  A friend reminded me that I had once lent her a heart-shaped baking pan in which she baked one of those "ball challot" for a special occassion.  This "shaped" challah isn't to be sliced/served with a knife.  Everyone is supposed to just grab a ball, making it lots of fun for kids and those young at heart.

Years ago, probably during my Stern (SCW) days I remember hearing at the Shabbat table that challah tastes better when ripped.  My husband never went for that idea, so years ago, when he wasn't home for a Shabbat and I was alone with the kids, we'd enjoy tearing pieces off the challah for ourselves, rather than being served knife-cut slices.

Blogging A Bit Less

You may have noticed that I've been blogging less.  I've made a conscious decision to try to get more sleep, so when I get back home late or watch Law & Order before going to bed I don't return to the computer "just to check" things.  I'm also very busy.  Even part-time work, studying, grandma-ing etc (plus transportation/traveling) take up many hours in the week.

Blogging may reflect life, but it isn't a substitute for living.  I don't get paid for it, so when prioritizing it shouldn't get top billing.

Yes, blogging on multiple blogs is fun.  My blogs are my writing and photography media.  I no longer have to wait in suspense to see if some editor is willing to publish my writing.  I'm the editor, yes, the editor-in-chief.  I've given blogging rights to a few other people.  Generally, before I travel I send them reminders that I'd appreciate their helping me to keep the blog going and updated when I'm sans pc (my personal home computer.)  I'll have to do that pretty soon.

So, if you've been wondering, Baruch Hashem, bli eyin haraa, everything's fine here in "me-anderland."  I'm just too busy living to blog about it at times.