Tuesday, October 18, 2016

Nice Strong Coffee From a Friend

Strong coffee from friend
nice, dark and very tasty
with sugar and milk
#‎morningcoffeehaiku

The friend who was with me when I bought that very disappointing coffee in the shuq was so horrified at the high price, she got me some American coffee that is so strong I need less in the French Press, so it will last longer than even Folgers. It's Italian Roast from a company called freshdirect. Apparently, not only do they have a good coffee selection, they also have lots of kosher food.

The coarseness/grinding of the coffee suits my French Press, which plunged easily. Sometimes, it gets stuck, even though I always give it a good stir beforehand.


This coffee cost just under $11 a pound, which is about NS42. The coffee I bought in Jerusalem was NS12, $3.14 for 100 grams. There are 453 grams to a pound, so if I had bought a pound of the Israeli coffee it would have cost me NS54, if I got it right. But even if it's not all that much more money, the coffee wasn't great.


And, no, I'm not enough of a coffee snob to add bean-grinding to my daily chores. When in New York I stay with people who have a very advanced electric coffeemaker that not only grinds the beans and brews the coffee, but it's on a timer, so it gets done for them rather effortlessly. All they have to do is to set it up the night before.

What I really wanted to blog about this morning was to ask if you take sugar with your coffee or not. Nu, do you?

Monday, October 17, 2016

Freeze The Action for 52Frames

I will be perfectly honest. I really can't believe I managed to shoot drops of water. Take a look if you don't believe me!

"Good to The Last Drop"
Watering the garden herbs. I took these cuttings from my daughter's garden just last week, and already I've forgotten to water them enough.
OK, maybe drops of water isn't quite the "action" great photographers aim at, but that shot seemed a lot better than the others of streaming water going into the plants. And in all honesty, it was pretty hard to pour and shoot simultaneously. What I don't do for 52Frames...

Apparently, a lot of people did photograph water and drops. This may not have been a popular photo, but I did my best...

Sunday, October 16, 2016

A Coffee Secret Most Don't Know...

As I hinted in last night's blog post, Coffee Kapora..., there's a coffee making technique, the easiest that nobody or almost nobody knows. It makes even simple Cold Brew look complicated. For cold brew, you do need a bit of equipment, the French Press or some sort of filter. Though you don't need boiling water.

If you want some quick cold coffee, all you need is water and any instant coffee. I've done this here and in the states with all sorts of instant coffees.


You need more than that. Just add the instant to your water and stir a bit. I've been amazed at how quickly I have coffee. Then I add my sugar and milk. Yes, there are time when even a coffee snob like myself must be realistic and compromise.

When I need to drink some coffee in the morning, and this is all that is available, then I just make it and drink it very happily. As it is written in Pirkei Avot, Ethics of the Fathers:
Who is rich? One who is happy with what he has.
So, enjoy, and don't cry over spilled coffee...

Saturday, October 15, 2016

Coffee Kapora...

As you all know, I've been making my Shabbat coffee in advance when I'm hankering for cold coffee Shabbat morning. Yesterday, Friday morning, I perked a nice big pot of coffee, let it cool and it filled two jars, one to the top, and the other a bit less. I knew that would give me more than enough coffee for Shabbat and figured I could drink the rest tomorrow morning/Monday.

So I started with the less full jar and had a nice mug full which perked me up and poured the rest into the mug for my second, but there wasn't enough. So I took out the other jar from the bottom shelf of the door, and somehow it just slipped out of my hand and dropped just a few inches, and... you guess it... crash!

It was all over the floor, my nice strong, delicious perk-me-up coffee... Splash! So, I mopped it all up, best as I could, and very carefully collected the glass and placed it all in the garbage and the pail of wet things to be laundered, and made do with a different sort of coffee, which I'll blog about tomorrow morning.

Stay tuned...

Friday, October 14, 2016

A New "Toy" From Work, Holiday Gift

In the almost six years I've worked at Yafiz, part of the Rami Levy discount supermarket chain, in Sha'ar Binyamin, I've rarely liked or use or kept the holiday gifts they give twice a year, before Rosh Hashana and Passover. Sometimes I beg my kids to take them, and last Passover I donated it, a good quality cooking pan, to a charity for young couples who don't have the money to buy what they need.

But this time, for Rosh Hashanah, they gave something I didn't have and should have, a simple vacuum cleaner. It's a Sauter Power Stick, but strangely I can't find any mention of it on the internet. I had been counting on that for English instructions...

Many years ago, I had a vacuum cleaner; I don't remember who brought it from America. It was either my mother or mother-in-law. They probably hoped it would make me a better housekeeper. I am one of the world's worst. OK I wouldn't win first prize, just honorable mention... I hardly used it, since I was always afraid that it would gobble up something of value. It's one of those things that ended up in the attic and died a miserable death, like being locked in a tomb.

My husband photographed me unpacking and unwrapping it.




After taking a quick look at the parts, I easily managed to put them together without trying to figure out the instructions, which seemed a lot more difficult.

And then I did some vacuuming...




I'm glad to see that instead of the old bags, this has a plastic container that gets emptied periodically. If anyone knows more about this "toy," please let me know in the comments, thanks.

Thursday, October 13, 2016

How Can I Report This?

The other day when I was walking from the bus stop at the First Station, the old Jerusalem Train Station which has become a lovely activity, leisure place with restaurants and more, on my way to my husband's office in the Menachem Begin Heritage Center, I found myself being forced to walk on the busy road because of a truck parked on the sidewalk.



I really felt in danger, since it's a very busy road with buses, cars, trucks etc. so I took those photos. I figured that if Gd forbid something happened to me in my attempt to walk down the street, the camera's memory card would survive. I needed to be on that side of the street, and I was in a rush, so walking back and looking for a place to cross the street and then crossing back just didn't seem very practical. Thank Gd, as I walked, cars stopped for me to pass the truck and get back on the sidewalk.

My greatest danger ended up being the driver who returned to the truck just as I took these pictures. He wasn't a happy camper and kept yelling at me. That really frightened me. So I got to the Begin Center as quickly as I could and hoped and prayed that he was far away when I exited and waited for my next bus.

Wednesday, October 12, 2016

Those "24 Hour" Candles, Warning

In pretty much all traditional and fully Torah observant Jewish homes, you're bound to find "24 Hour" Candles, which are needed on certain holidays and when observing Yartzeits, anniversaries of deaths. When I was growing up these 24 hour candles were in glasses, which were always washed out well after the candle burnt out. And those became our drinking glasses. Nowadays, at least in Israel, the 24 hour candles are in metal cups.

For a number of years already, many people I know have been noticing that instead of the 25 hours or more they used to stay lit and be needed, nowadays, they don't last even twenty-four 24 hours.

To be honest, twenty-four 24 hours are not enough for some purposes. They really need to stay lit for twenty-five 25 hours. That's because if you have it lit on Rosh Hashanah in order to light the second night, that's twenty-five 25 hours after being lit. If there's no light/fire, one can't light the Holy Day candles. In my neighborhood, we've all come to each other's house in a panic looking for a light/fire to light from. And then we have to very carefully go from house to house with the lit candle to be used to light another. Sometimes, because we were too young to think of having Yartzeit candles in our homes, and the logistics of getting everything ready we'd forget, but more often, we lit, but the candle didn't stay lit long enough.

The candle needs to be still going strong after twenty-five hours for Yom Kippur, too, since it's traditional to light the Havdalah candle from a burning flame, lit before the fast/holiday.


For years already, I've been using candles that say 48 or 72 hours because of this problem. Before the Yom Kippur fast began, just seconds before lighting the holiday candles, like for Shabbat, I lit two different  Yartzeit candles. One was one of those 24 hour ones, and the other a 48 (actually 50 according to the label) hour one. I'm sure you're not surprised that only one of them was still lit when we came home from shul. And in case you don't know, our shul is just behind the house, so we didn't need to travel or take a long walk.

A neighbor had asked to come for  Havdala, since her candle had gone out pretty early. She said that many others had complained to the company and never received replies. So after we ate, I decided to blog about the issue and the suggesting that people do what I do and get longer-lasting candles. To do this I took some photos of the candles. And what do you think I discovered?


Not only don't the candle manufacturers attempt to give you enough wax for the needed 25 hours, which was once the norm, they now protect themselves by writing on the can in Hebrew and English:
"Burns About 24 Hours"
Next time you're buying, check to see what it is. They sure don't make 'em like they used to...

Tuesday, October 11, 2016

More Israeli Coffee "Experiments"

After reading of my great disappointment in the coffee I had bought a few weeks ago in Machane Yehuda, somebody bought me ground coffee in a different store there. According to her, it had been ground specifically for a French Press, which is the coarsest the grinders can do.

It smelled good, so I was very optimistic about having a nice strong cup of coffee. But when I opened the package, I saw that it was much too powdery for my French Press plunger/filter. But a gift is a gift, and I wanted to see how much a coffee maven I really am.

I'm not quite sure how to pronounce the name of the store, but it's something like Bashkowitz, 32 Eitz Chaim Street, Machane Yehuda, Jerusalem.
Since the coffee had been bought for use in a French Press, that's what I tried first:




I was disappointed in the taste of the coffee, which was very similar to the inexpensive Elite Turkish I can buy anyplace. That's my default coffee, which I perk, or sometimes filter, when I don't have any other coffee.  And even though the plunger didn't get stuck as it would with the Turkish, I still had "mud" on the bottom of my mug, which is a characteristic of Turkish coffee. It doesn't happen when the coffee beans are ground coarsely enough.

Today I decided to try it with my low-tech coffee filter. That is fine enough even to keep Turkish coffee out of the mug.


With the filter, I use two mugs, so the second can get more coffee dripping, while I'm drinking from the first and visa-versa if I'm having a lot of coffee.

For some strange reason, this coffee didn't filter all that well. I even had to "jiggle" the filter parts for all of the water to go down. That's a sign that the coffee is too powdery.




And as you can see from the photo on the bottom, the coffee is pretty weak. Considering that these experiments were done just before Yom Kippur, and many people advise to cut down on coffee/caffeine before a 25 hour fast, I didn't mind all that much that I was drinking weak, wimpy coffee.


I'll perk what's left after the fast. My percolator has been pretty good at getting the best out of pretty much any coffee, as long as it's real coffee...

Tzom Kal, have an easy fast if you're fasting this Yom Kippur.

Monday, October 10, 2016

Beer: Emek Ha'Ela's Irish Red Ale

Here's the bottle of Emek Ha'Ela Irish Red Ale posing with our still very feisty 5777 Rosh Hashanah head.

Just that you know, I'm not the great beer mavin my friend and mentor Doug Greener of Israel Brews and Views is. But I do have my opinions...

On Friday before Shabbat since I had decided to treat myself to one of the beers I had picked up in the shuq, I figured I'd photograph it in advance, and since 5777 is still looking pretty fresh and perky, she/he joined.

I'm not sure why I davka chose the Emek Ha'Ela Irish Red Ale to open first, but I did, and after taking its picture, I put it in the fridge. In the end I didn't drink it with the Friday night meal, since my husband had chosen a wine I wanted to drink, so I drank it alone Shabbat afternoon.

Actually, I didn't drink much of it, and that wasn't because I didn't like it. It just created such a massive amount of foam/head or whatever you call it, that even though I poured it very carefully and slowly, barely a teaspoon of beer was in the glass while the bubbles spilled all over the table. This was very frustrating. I didn't have all afternoon for this beer-tasting experiment. My second attempt to pour wasted even more beer on the table, so I just gave up. The rest is sitting in the refrigerator. I'll return to it eventually with the hope that the carbonation will self-destruct.

Besides that, from the little I managed to taste, the color and flavor were fine. I do like red ales better than the lighter beers.

But the bottom line is that because of the over-carbonization, I wouldn't recommend it, unless you keep it open for some time before pouring... I presume that a real beer mavin wouldn't say such a thing...

Sunday, October 09, 2016

Unity in Shiloh Schoolyard, 52Frames

Last week's 52Frames challenge was "Unity." And I even got the extra-credit without having to go far from home.

"Unity in Shiloh"
Here in Shiloh, in the school playground you can see students descended from all over the world playing together. We are a united community of Jews from all different parts of the world. 
All I had to do was shoot a few pictures of the schoolyard during their break and watch the kids play together. Obviously, none of this was rehearsed, directed or planned.

Saturday, October 08, 2016

Smart Jerusalem Parking Lot

Yes, I don't have a car, but I do travel with friends, and sometimes it seems that when we go to park in a parking lot we waste so much time and money, since you do pay for time, just looking for a parking space. It really isn't fair.

A few weeks ago, I was with a friend, and we went into the underground parking in the Clal Building on Agrippas Street, Jerusalem. We noticed electric signs with numbers all over, but it took us a few minutes to grasp what a great up-date they had done.




It took us a few minutes to figure out that the signs indicated how many empty spaces there were on each parking level. And apparently there are special sensors that record which and how many spaces are full/empty. And have you noticed the red and green lights over the parking spaces? Just look for a green one, and drive there to park.

I don't know where this technology is from. My friend lives abroad and was surprised by it, since she had never seen it before. I also don't know where else they have it. If you do, then please let us know in the comments, thanks.

Friday, October 07, 2016

Yesterday, I Saw A Most Frightening Thing

Yesterday I was a my usual work perch, when nothing very specific tod do, hoping to draw some customers into the shoe store. I was standing at the doorway facing the Rami Levy, when I noticed a young father putting the cutest little toddler into the seat of a shopping cart.

That would have been an enjoyable sight, except for the fact that in his mouth was a lit cigarette.

though I'm not much of an artist, I figured it would be easier to sketch something appropriate, than to google

I found the sight totally terrifying. It would have been just too easy for the man to bend just a little too close and burn the child's face or eye, Gd for bid. Since I, most surely, presumed that this was a very normal/usual position for them, I knew it would do no good to say anything. So I just rushed myself into the shoe store and tried to busy myself with some chore.

A few years ago, when taking a quick "break" in Rami Levy I noticed a young family, whose little kids were "amusing themselves" in the shopping cart while their parents shopped. And what were those adorable kids doing? They had plastic bags over their heads, given to them by their parents. That time, I did walk over and explain that plastic bags could kill/suffocate their children. One of the parents tried to argue with me, but the other looked concerned and took them away.

But I had no doubt that the smoking father would just tell me off for interfering. So, I said nothing. But I just had to blog it.

Thursday, October 06, 2016

Cooking Lamb, Easier and More Delicious Than Expected

As I had posted not long ago, I finally gave in to my husband's nudgings requests and bought some lamb to cook for Rosh Hashanah.


Considering the size of my oven and the size of the smallest piece of lamb I could pull out of the freezer in Rami Levy, you can see that I had a major logistics problem to solve if I was going to get some lamb on our Rosh Hashanah table.

Obviously, I had to find a way to carve it up before cooking it, and I don't have an electric saw!





I attacked cut/carved it with the limited tools in my kitchen and came up with a few pieces that  could somehow suit my very limited needs. I did try rinsing off the pieces, but I didn't do the usual soaking as my custom with poultry and beef. I presume that's why, even though I hadn't added any salt, the cooked lamb was salty.

I managed to cut it into two basic types of pieces, one type for baking, and the other for a stew*. I then wrapped up those to be baked in foil adding just the dry rosemary my husband had picked up (since all the recipes I found included it) and pieces of fresh garlic.



I then baked them on a high heat until the house smelled of lamb, rather delicious, and I could see the baking tray filling with fat that had dripped out of the lamb. I trusted that to be the sign that it had fully and safely baked. Remember that I don't use timers, and my oven doesn't have numbers.

The pieces looked like they'd feed a mob. The aroma of the baked lamb made us very hungry, but I put one large piece in the freezer and prepared the others so they could be heated up on the electric "platta" hotplate on Rosh Hashanah.

OK, now, you're waiting for a report no doubt. Of course, we have no photos of the cooked lamb. Most important was that it was finger-licking delicious. I ate from the boniest pieces making a point of saying that my father and brother, who both died just a few months ago, would have claimed those bone for themselves and enjoyed them. And something I must take into account next time I make lamb, and yes, I do plan a next time, is that there was much less lamb than expected from the weight and expense. I don't know how much was due to the freezing, which adds water, or was it the fat that had dripped out. Of course, it could also be the weight of the bones. So, next time, we'll try to buy from a different source and not frozen, even though it will cost more. Recommendations in Jerusalem are welcome, thanks.

So, if you, too, haven't cooked lamb, do not fear, it's not hard.

PS the mint sauce was fine, too.

*lamb stew to be blogged about at a later date Gd willing

Wednesday, October 05, 2016

Tzimmis or Tzimmes! Spelling Doesn't Count, Just Yummy

How can there be Rosh Hashanah sans Tzimmes? My recipe does evolve and change from year to year, but on Rosh Hashanah, there must be a sweet orangey vegetable dish aka Tzimmis!


This year I made mine with:

  • a bit of onion
  • carrots
  • sweet potato
  • pumpkin
  • prunes
  • brown sugar
  • cinnamon sticks
  • spoon or two of oil
  • water
All that went into a pot, which was covered and cooked on a low heat until soft and ready. It's that easy. The carrots are on the bottom and the pumpkin on top, since carrots take longer to cook.

Gmar Chatima Tovah
Have a Very Sweet Year!

Tuesday, October 04, 2016

Totally Delicious "One Pot" Fish Meal

I figured out how to keep the fish (salmon) nice and moist when cooking it up, actually baking, this "one pot" meal. I made all this for me and my husband to eat the second night of Rosh Hashanah. When we're home I serve fish, since there's a limit to the amount of meat and poultry one should eat in a two day period, and since you're not supposed to heat up the food until after you light candles, barely an hour before we eat, the fish heats up very quickly. I use an electric hotplate, which stays on all of the holiday, just like on Shabbat.


As you can see, I cut up potatoes, carrots, onion, pumpkin and a nice sized squash. The squash was a bit larger than the pieces of fish. I made four slices of squash lengthwise and then sandwiched the fish, plus sliced onion, between the squash slices.

Before baking in a moderate oven I dribbled some oil, but no other spices. Of course you can add whatever herbs and spices you like.


It was a very successful, delicious and easy to make meal. If you try it, I'd like to hear how it came out and how you changed this to suit your needs.

Sunday, October 02, 2016

And Here's for 5777, Shanah Tovah שנה טובה!!!!

My traditional fruit head for a very healthy and enjoyable new Jewish Year!!


Applesauce Cake for Rosh Hashanah

Unlike most people, I don't go for classic Honey Cake on Rosh Hashanah, or anytime. To be honest I don't find it all that great and considering the price of honey, it's such a waste to bake with it. And as much as I love coffee, I don't see the point in adding it to cake batter of what is supposedly a "sweet cake." My Rosh Hashanah Applesauce Cake has evolved from a Honey Cake with applesauce instead of coffee to a very sweet cinnamon and applesauce treat.

This year I made two rather small cakes, since there wasn't much room in my freezer, and we're not having many guests for Rosh Hashanah. We used to invited people who live far from shul to our quick kiddush between Shacharit and Shofar Blowing, but now the shul has a community one. We still go home, so we can have our traditional coffee and cake and relax a bit. So, I hope that we'll manage on just one of the cakes and leave the other in the freezer.

Ingredients:

  • 1 1/2 cups of dark brown sugar
  • very generous shakes of cinnamon
  • 3 cups of 70% whole wheat flour, or whatever flour you generally use
  • 2 packets of baking powder, or whatever quantity of your baking powder needed for 3 cups of flour
  • 5 average Israeli eggs or 3 large American eggs
  • most of a can of unsweetened applesauce, don't scrape what doesn't pour easily, close to 2 cups
  • 1/4 cup water
  • 1/4 oil
Instructions:
  • mix all dry ingredients well
  • add all liquid ingredients
  • if it's still too dry to mix, then add some more water
  • pour into baking pan/pans
  • bake until firm to the touch, medium heat, whatever is best in your oven


Yes, this is a very easy and delicious cake to bake. You can also add pieces of fresh apple or raisins or whatever... Please tell me how yours came out, thanks. 

Saturday, October 01, 2016

Mint Sauce for The Lamb

Now, to be honest, I've never made lamb, nor have I made mint sauce for lamb. Now, as you loyal readers know, and the rest of you are reading now, my husband has been hankering for lamb. He had been hinting rather broadly the past couple of years that he wants lamb for Rosh Hashanah. I asked/blogged around for advice on recipes and general lamb cooking instructions. I finally bought a monstrous piece, smallest I could find, in Rami Levy and even managed to get it into my freezer. That's child's play compared to fitting it into my oven, which I'll tell you about in a later blog post. I have a super tiny, actually two super tiny ovens...

Well, back to the Mint Sauce... all the recipes said the lamb should be served with Mint Sauce. A friend gave me a simple recipe, just my type, no quantities.
Chop up a quantity of Mint (Nana) add a teasp. of sugar Mix some vinegar with equal quantity of water and pour on the mint and let stand.
She said I should do it a few days in advance. So, here it is:

mint, cleaned and chopped

plus sugar

water and vinegar

bottled and waiting
I hope I did it right...