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November 21, 2025

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Daytrips Israel, food, israel, MidEast, Negev, Recipes, religion, Uncategorized

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Out on a Whim. And Special Recipe!!!! 21 November, 2025

For any of you who know me, you know that although usually organized and scheduled, when the opportunity presents itself, I’m up for an adventure.

I signed up to take Hebrew lessons again. This time from Citizen Cafe Tel Aviv. Totally different approach, this time it’s just conversation. No books. No conjugations and inflections. Just street talk on Zoom classes with unlimited cafe time (chat room in Hebrew). And fun. Bimonthly they offer interesting talks in English on random subjects like cooking (fermentation anyone?), music, recent film reviews, livestream urban tours, technological developments in Israel, agricultural innovations and geology.

I took a class last Thursday night on the Ramon Makhtesh, a hugely expansive erosion crater out in the middle of the Negev Desert. So so interesting. Only 8 in the world, all in Israel, they are not impact craters (from meteors), but erosion craters.

Along the Syrio-African rift that runs along the length of Israel are tectonic plates. Millennia ago, they shifted. The present desert was flooded with water, grinding down the rock. Eventually leaving behind various strata of sandstone, limestone, marine fossils. There are tar mountains of basalt, deep red iron ore and yellow sulfur deposits as well as white chalk. In other words: gorgeousness!

I got this wild hair…. I turned and yelled at John in the next room,”Honey, can you Google when the Leonides Meteor Shower is?” They usually come around Thanksgiving. “They peak Monday night,” was the response. Mitzpe Ramon, the town at the very edge of the crater is a world-designated dark spot for astronomical observation.

Monday morning we packed our blankets and lawn chairs, thermos, and dog into the car and we were off on an adventure! BeerSheva, where our patriarchs Abraham, Isaac and Jacob sojourned. I wonder what they’d think of the place now?

Past the Bedouin encampments:

And into the heart of the barren, windswept desert!

The Desert of Zin! Tsin! Sin!!! In the Bible

We had to get there by sunset… it’s all of 3 1/2 hours, but we kept stopping along the way-

The windswept mountains
Beautiful patterns by wind erosion
Deep wadis (canyons)
Nabatean city of Avdat on the Spice Route
Looks like pyramids
Not in Egypt…

We made a big stop at Sde Boker, the kibbutz founded by first Israeli president, David Ben Gurion. Ben Gurion and his wife, Paula, lived the desert and thought it was the safe spot and key to future Israeli development. He foresaw the day when the Jewish people would learn to irrigate and farm the desert and make it bloom. He wasn’t wrong.

Today his home is a national landmark, open to the public. When we visited, there were only about a million school kids on tour. I was surprised that his home was so modest!!!! And tiny!!!! Like a summer camp bunkhouse. it had a living/reception room, his personal study, teeny tiny rudimentary kitchen and two sparse and small bedrooms- one for BG and one for Paula. He only slept 2-4 hours a night: was always up working, listening to radio news, studying – so Paula had her own quarters so she could get some shut eye. When there was a visiting dignitary, she’d go to a friend’s cabin and the important guest would take her room.

He loved Lincoln the Great Emancipator
Ben Gurion desk in his personal library/office
The tiny bedroom of the President
Paula’s bedroom was a little nicer

Hurry!!! We need to check in to our hostel!

We found a really remote spot on the edge of the crater. It was much darker than anywhere else (when we first moved to Israel the sky above our home was pitch black and filled with stars. Now, with all the new construction and light pollution, we see very little). John and I – and Haggis, our yappy little long-haired dachshund, sat and waited. We looked up for over 4 hours. The sky was beautiful and the stars many. We named the constellations. We waited. It grew colder. John saw 2 shooting stars. Another hour. I saw 1. So much for the Leonides, although it was a fun adventure.

The next morning we got up early to actually see the Makhtesh. Spectacular!!!!

Spectacular lookouts
Moses & Co were here
The vastness of the desert
Now building multi million dollar homes near the edge of the crater
It’s a long way down
Yes. Ibex roam freely throughout the desert. They are very used to people.
Isrotel has crater front villas with private pools- coulda stargazed from here.
Have I told you how much this man scares me?

From Mitzpe Ramon, we made our way back to Beersheva. We kept seeing this bright flaming tower/beam in the distance – both coming and going. So we decided to check it out-

What IS that thing miles away?

How cool!!! The Eye of Sauron overlooking the wasteland of Mordor from Lord of the Rings!!!! We found it!!!!! In Israel!!! Actually it turned out to be the Ashalim Power Station. Decades ago, Elon Musk that you could take 10 square kilometers in the desert, put in solar plates and generate most of the electricity in Israel.

Ranking as one of the world’s premiere and few thermal solar stations, Ashalim is composed of 55,000 heliostats or solar panels that reflect the sun onto a huge mirror-like “Eye of Sauron” at the top of the tower which absorbs the heat and turns it into electric power.

Huge swaths of solar panels
It went on for acres
It’s very bright!!!!
Surrounded by acres of heliostats, the beam is so bright you can’t look at it directly for long-

The Ashalim Power Station used to be the tallest solar plant in the world standing at 240 meters (about 790 feet), the size of a skyscraper. However, it was surpassed by Dubai’s Noor Energy 1, with a height of 260 meters (circa 850 ft). There is another (Israeli built) solar power farm in the California Mojave Desert. The reflector on the tower generates concentrated heat which reaches up to 1000 degrees Fahrenheit (over 500 °C) to spin turbines and generate electricity in high quantity. It generates enough power to keep 120,000 homes (5% of all Israeli homes) for a year fully lit. It’s green, renewable and sustainable. I hope to do a more detailed post on this and other amazing Israeli innovations shortly. All in all, it was an illuminating trip!

Now onto a completely different subject!!! Each year, when the Jewish people read the Torah story of Jacob and Esau, I get creative. Esau, a big burly, hairy, red-headed hunter and the favorite son of his father, Isaac, sells his entire inheritance to his younger brother. Jacob has cooked this amazingly tasty and great smelling lentil stew. Esau comes into the desert tent, after a long day of hunting (ibex???). He tells his brother “I’m dying. Just pour some of that red stuff down my throat!!!” Seriously. It’s what he said. I love it!!!!! Anyhoo- Esau winds up giving away the birthright to Jacob for a bowl full. It must have been delicious!!!

So, last week I worked out my own version: I wanted it MiddleEastern in flavor. With Israeli products. It had to have lentils. It had to be red. And it had to be prepared in a crockpot so I could keep it warm/hot through Shabbat. It turned out AMAZING!!!!!!! So here’s this year’s Red Stuff-

Jacob’s Lentil Stew

Ingredients:

  • 2 large carrots
  • 2 large onions
  • 6 long, thin Merguez beef sausages
  • 1 butternut squash
  • 2 1/2 cups green or brown lentils
  • 10 Medjool dates
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 2 large orange sweet potatoes
  • 6 cups vegetable stock
  • 1 can large chopped tomatoes and juice
  • 1 small packet tomato paste (2-3 TBSP)
  • 2 tsp cumin
  • 2 TBSP baharat spice (cinnamon, cloves, allspice, cumin, black pepper, cardamom)
  • 1 tsp smoked paprika
  • 1 1/2 tsp sweet paprika
  • Pinch cayenne (to taste)
  • 1/3 cup Silan (date syrup) OR 1/4 cup honey
  • Fresh dill
  • 2 tsp salt

In a large skillet cook the sausages, removing outer casing if necessary. Reserve to plate to cool. In same pan, sauté the cubes of onions and peeled carrots – cubed to bite sized chunks. Chop the sausage into 1” thick coins. Add to crock pot. Chop bell peppers into small cubes. Put into crockpot. Peel and remove seeds from squash. Cut into bite sized cubes. Place in crockpot. Peel and cube sweet potatoes. Into the crockpot. Rinse the lentils well, removing any stones or “dry stalks” and dump in crockpot. Pour in the veg stock (can use all natural bullion cubes) and dump in can to tomatoes with juice. Stir well with a big spoon. Remove the pits from the dates and chop coarsely. Scatter around crockpot. Add the spices and tomato paste. Add the Silan or honey. Stir well. Chop about 1/2 cup fresh fennel and add to crockpot last. Mix well and cover. Set the power to low and let cook for hours (overnight). Can add more water if needed. Freezes beautifully.

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November 14, 2025

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culture, food, israel lifestyle, Israeli Breakfasts, Recipes, Uncategorized

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What’s Cookin’? 15 November, 2025

Our continued heat wave broke last night. Temporarily. It finally feels like autumn, at least for the time being. The thermometer is supposed to climb back up later this week, which is such a metaphor for life here. Despite talks of peace, rockets are still being fired from Gaza into Israel; Hamas is completely refusing to disarm; a giant U.S. military base is being built here on Israeli soil just outside the Gaza Envelope; Hizbulla will not disarm, but seems to be doubling down in its attempt to stage a Northern October 7; and Iran is planning to send over 2000 missiles in its next attack. The heat never seems to abate.

Things are always on simmer at best here. And in my own kitchen, I’m always cooking something. Trying to use the freshest seasonal produce here, I think I’ve developed a California-Israeli fusion. So what was being prepared over the past week here?

Cucumber Radish Citrus Salad serves 4

Ingredients:

  • 1 large English cucumber
  • 6 large radishes
  • 1 Cara Cara (or Valencia) Orange
  • 1 tbsp olive oil
  • 2 Tbsp fresh mint, chopped

Wash, trim ends off and slice the radishes and the cucumber. Peel and segment the orange, trying to avoid the pith or seeds. Squeeze as much orange juice onto the salad. Add the olive oil and chopped mint. Mix and serve cold as an appetizer or side, for breakfast, lunch or dinner.

Mediterranean Torta serves 6. Dairy

A friend of mine just came home from the hospital this week, so I made her (and myself) this fantastic dish that can be served hot or cold for any meal. It’s absolutely delicious!

Ingredients :

  • 1 pre-made pie crust dough
  • 1 large zucchini
  • 1/2 cup roasted red bell pepper (can use from a jar)
  • 1/2 cup sun dried tomato pieces in oil
  • 1 can artichoke hearts
  • 1 cup fresh mushrooms
  • 2 cups fresh spinach, chopped
  • 4 eggs
  • 1/2 cup cream (9-15%)
  • 1 cup shredded mozzarella cheese
  • Italian seasoning: oregano, rosemary, parsley, basil, chile flakes(optional)
  • Trader Joe’s Pizza Season blend (optional)

Heat oven to 350*/170*. Place pie crust dough into a greased, deep dish pie dish. Bake crust until golden brown, about 16-20 minutes. Remove from oven and let cool. Slice zucchini and mushrooms into thin slices. Drain can of artichoke hearts and slice the artichokes fairly thin. Arrange a layer of zucchini in concentric circles on the bottom of the pie crust. Next add strips of roasted red pepper. Now sprinkle the mushrooms across the top. Dot with chunks of sun-dried tomato in olive oil. Sprinkle the Italian herbs (dried) over the top of this layer. Now layer the artichokes on top. And sprinkle the spinach evenly over the top of the pie. In a mixing bowl, combine the eggs and cream until thoroughly incorporated. Pour over the pie. Sprinkle with more Italian herbs and last, the grated mozzarella. Sprinkle liberally with the Trader Joe’s pizza seasoning, if you have access to this fantastic product. Bake in 350*/170* oven for 45-55 minutes, or until fragrant and golden brown on top. Test with a toothpick or cake tester to see if inside comes out clean.

Swiss Chard in Bechamel Sauce. serves 6. Dairy

We visited my daughter in the UK and she made this for us. It was so delicious, that I had to go home and try it. It gets better after a day or two, so reheats well. This is just so tasty! True comfort food and that kick of Stilton just puts it way over the creamy top!

This was the photo I snapped just before it went into the oven….

Ingredients:

  • 2 large bunches/ 6 packed cups Swiss Chard (mangold)
  • 1 white onion
  • 1/2 stick butter
  • 1/2 cup flour (50 grams)
  • 1 cup milk
  • 1/3 cup Stilton (or blue) cheese
  • Salt, pepper
  • Freshly grated nutmeg
  • Fried onions (Durkee, IKEA, etc.)

Preheat oven to 350*/170*. Wash and chop the chard or mangold and set aside to drain. Rough chop the onion. In a large skillet melt the butter and sauté the onion until soft. Add the flour and stir until thickened. Pour in the milk, stirring continually. Mix in salt and pepper to taste. In a greased casserole dish, place the chopped chard. Pour the bechamel sauce over the top. Mix together with crumbled Stilton or Blue Cheese. Grate fresh nutmeg very liberally over the top of the casserole and bake for about 30-40 minutes, until nice and bubbly on top. Remove from oven and sprinkle fried onions over the top.

Corn and Romano Bean Salad. serves 4. Pareve (vegetarian)

So I had end of the season sweet corn and fresh Romano beans (the really flat, wide, buttery green beans) from our local produce delivery. Along with so many other tasty veg…. That I had to use it all up before it went off. So…..this salad is out of this world amazing! One of the best recipes to date! John and I could just east this by the bowls full all day long, it’s that great. If you try no other recipe, do this one. You won’t regret it.

Ingredients:

  • 2 ears of super sweet white corn, fresh
  • 3 cups fresh cut up Roman beans
  • Olive oil
  • Balsamic vinegar
  • Sea salt, pepper
  • 1 can white beans, drained and rinsed

Preheat oven to 400*F/200*C. Using a sharp knife, strip the raw corn off of the cob and reserve to a bowl. On a foil-lined baking sheet, lay flat the washed and trimmed Romano beans, cut into 2 inch pieces. Toss with olive oil, sea salt and freshly ground black pepper. Drizzle about 2 TBSP balsamic vinegar over top. Roast in oven about 5 minutes, then shake the pan or stir the beans and roast again another 5-10 minutes keeping an eye on them so they do not burn. Remove from oven and let cool. Drain the can of white beans and add to the bowl with the corn. Toss in the cooled Romano beans. Dress with the vinaigrette -recipe below – mix well to incorporate and serve cold.

Vinaigrette ingredients:

  • 1 egg yolk
  • 2 TBSP strong Dijon mustard
  • 1 clove garlic
  • 1/4 cup white wine vinegar
  • 1/4 cup honey
  • 1/3 cup avocado (or seed/canola) oil
  • Pinch sea salt, pepper

With an immersion blender, blend together all the above ingredients until smooth. If it seems too thick, add 1/4 cup water to thin out a bit. It should be the consistency of regular salad dressing.

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May 20, 2025

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Not for the Lactose Intolerant: Shavuot Nears. (Recipes!!!). 20 May, 2025

If anyone were to tell me there was a holiday featuring cheesecake- and all dairy products, I’d swiftly sign up. Well, the Jewish holiday of Shavuot is not QUITE that, but it makes for a great excuse to go off one’s diet for a day.

Shavuot was the fairly forgotten Jewish holiday in the States, for the most part. It came right at the end of the school year with exams and graduations; summer vacations were just beginning; there was Memorial Day weekend; Mothers’ and Fathers’ Days; weddings and birthdays… and Shavuot for us was very minor indeed. My mother served blintzes and cheesecake, but that was about it for us.

Not so in Israel. For one thing, it is one of the three major pilgrimage holidays in the Torah (the first five books of Scripture). Everyone was commanded to go up to Jerusalem to the Temple where they would bring their offerings. It was a celebration of the first fruits or bikkurim. Today in Israel it is a complete holiday, day of rest, national day where all public transportation, government offices, clinics, schools, stores are closed. It is a true holiday.

After counting 49 days from Passover, the 50th day (the root of the Christian Pentecost) marked the anniversary of the giving of the 10 Commandments on Mt. Sinai. The Children of Israel had been liberated from slavery under Pharoah in Egypt and had just begun their desert wanderings. On Day 50, they had purified themselves and were gathered at the foot of Mt. Sinai. The entire mountain started quaking. There was thunder and lightning and wind and the people could hear the blast of heavenly shofar (trumpets). Fire came down out of the clouds, and in that dramatic movie cut, the finger of G-d wrote the commandments on two tablets for Moses to give the people. They were set to receive the Law.

O.K. All that is great but cheesecake???? In some of the more poetic passages of Scripture, the words of Torah (and the Bible) are often compared to milk. As food for growing infants, Words of Scripture nourish our souls. Also, Israel, the Promised Land, is known as the Land of Milk and Honey. Some Jewish people say we eat dairy because it was before the kosher laws came into existence and dairy is acceptable (this doesn’t really make sense to me, but whatever-). In any case, it’s a dairy fest.

Also, Shavuot marks the first great summer produce and barley harvest. In the agricultural kibbutzim, the day is marked not only with the reading of the 10 Commandments, but with agricultural parades and county-fair like vibes. The produce is abundant. Big, beautiful and a wide variety of fruits and vegetables and grains are coming into market. Another family day, people dress in white and many wear floral wreaths on their heads. There is much singing and dancing and it is a time where the little three year old boys get their haircuts for the first time (upsherin). The schoolchildren put on skits and songs for their families. And there are communal picnics everywhere.

Shavuot festivities on the kibbutz

This year, I will start off the annual Shavuot (Feast of Weeks) recipe blogpost with a couple of my own. The first is a super easy, light and healthy Roasted Beet Salad. You can use crumples of feta or blue cheese for that creamy, slightly pungent burst of flavor. I use yellow and white beets (from my garden) as they have a marvelously sweet and nutty flavor, especially after roasting.

Roasted Beet Salad

Serves 4. Halavi/Dairy/Milkhig

Ingredients:

  • 4 -6 medium yellow or white beets (can use red also), peeled and topped
  • 2 TBSP olive oil
  • Sea salt and fresh cracked pepper
  • 1/3 cup crumbled feta or blue cheese
  • 1/4 cup candied pecans
  • 1/4 cup pickled onions (recipe follows)
  • 1/4 cup Brianna’s Blush Wine Vinaigrette (I bring back from US, but available from iHerb)

Preheat oven to 400*F/200*C. Cut peeled beets into quarters or bite sized wedges. Coat in oil. Sprinkle with salt and pepper (I add a sprig of rosemary and a sprig of sage). Wrap tightly in aluminum foil and roast for about 40 minutes or until tender. Remove from oven and let cool. When room temperature, place beets in serving dish and top with remaining ingredients. Serve cold as a side dish.

Pickled Onions

Easy to make. I always have these on hand to add to salads and sandwiches.

In a small covered jar, slice a red/purple onion quite thinly. Cover with white wine vinegar. Add either dry herbs or pickling spice (1 tsp). I prefer the pickling spice- Can also add a slice of orange or lemon rind to boost the flavor.

Because all of the stone fruits are just coming into season and the weather is getting warmer, I usually make a big pot of fruit soup which I chill and serve ice cold as an appetizer, especially for Shavuot and Shabbat. It’s refreshing, popping with sweet flavor and loaded with antioxidants.

Chilled Fruit Soup with Vanilla Yogurt

Serves 6-8. Vegan/vegetarian/parve or dairy

Ingredients:

  • 1 cup fresh blueberries
  • 1 cup fresh cherries, pitted
  • 4 red plums, pitted and halved
  • 4 peaches, pitted and quartered
  • 1 cup fresh raspberries
  • 1 1/2 cups freshly squeezed orange juice
  • 1/2 cup (coconut)sugar, maple syrup, honey or agave syrup
  • 1/2 cup fresh mint leaves.
  • 3 cups water.
  • Optional 1/2 cup sparkling white wine
  • 1 TBSP orange peel

Combine the orange juice, water and sweetener in a medium sized pot. Bring to a boil. Reduce heat and add the fruits. Let cook for 20 minutes on medium flame, but do not boil. When fruits have softened, taste and adjust for sweetness. You can add more sweetener if you like. Remove from heat and let cool, about 15 minutes. Add in the mint leaves. Using an immersion blender, purée the fruit mixture until it is all blended together and velvety smooth. Refrigerate for at least 2 hours. Serve cold with a large dollop of vanilla yogurt to mix in at table. Garnish with mint leaves and orange peel. I add about 1/2 cup sparkling sweet white wine just to juj it up even more. After all, it’s a celebration!

My rooftop garden is beginning to produce now. Large quantities of squash, Swiss chard, radishes, carrots, green beans and heirloom tomatoes. This year I’m growing 4 varieties of cherry tomatoes and 5 different heirloom tomatoes. The herbs in my baby bathtub are going bonkers. I’m ready to cook!

🍅 Tomato Ricotta Pie 🍅

Serves 4-8. Dairy/Vegetarian

Ingredients:

  • 3-4 large beefsteak type meaty tomatoes
  • 1 pre-made pie crust dough sheet
  • Olive oil
  • 500 grams (2 cups ricotta cheese)
  • 1 cup grated fresh Parmesan cheese
  • 1 egg
  • 4 large cloves garlic
  • 2 TBSP dried oregano
  • Sea salt and freshly cracked pepper
  • 2 TBSP balsamic vinegar
  • 1/2 cup fresh basil leaves

Preheat oven to 350*F/170*C. Spray a large quiche dish with olive oil. Fit the pie crust sheet inside, press down, trim edges. prick the shell with fork tines. Place some dried beans inside as a weight. Bake until golden brown, about 12-15 minutes. Remove from oven and set aside to cool. In a medium bowl, combine cheeses, egg, salt, pepper, crushed garlic cloves, balsamic vinegar and dried oregano. Mix well. Add to cooled pie crust. Top the cheese layer with fresh basil leaves. Slice the tomatoes about 1/2 inch thick. Cover the cheese/basil layer with tomato slices in concentric circles. Sprinkle with dried oregano, salt and pepper. Bake in oven about 20-25 minutes until cheese is bubbly and tomatoes are juicy/soft. Remove from oven and let set for about 30 minutes. Can be served hot or cold.

The next recipe is a type of Israeli “cheesecake” which is way different than the typical American version. It’s from the family of Shlomo Mantzur. Shlomo in the late 1940s, was a survivor of the Iraqi equivalent of the Holocaust, the Farhud. He made his way to Israel. As a young man, he helped found Kibbutz Kissufim on the Gaza border. He was known by all on the kibbutz as grandpa and planned social activities for the community. As the kibbutz carpenter, he taught shop at the local elementary school. They say the smile never left his face. Children loved him and his open arms invited everyone right into his heart. He always had a pocketful of pistachios or halva to spoil the children with. Always there to lend a hand with his hammer or screwdriver, Shlomo was ready to fix anything. He loved watching the old American Western cowboy movies.

At 86, Shlomo was the oldest hostage taken by Hamas into Gaza. He was brutally killed and his body was held by the terrorist group for 509 days before being returned to Israel. His wife Mazal used to make this delicious old school crumb cheesecake. It was his favorite dessert-

Shlomo Mantzur’s Favorite Crumb Cheesecake

Ingredients for the dough:

  • 7 oz (200 grams) soft butter. 1 cup
  • 4.25 oz (120 grams) sugar – little over 1/2 cup
  • 2 medium eggs
  • 1/2 tsp ground cardamom
  • Grated peel of 1/2 lemon
  • 1.75 oz (50 grams) ground almonds – 1/4 cup

For the cream:

  • 500 grams (2 cups) sweet cream
  • 1 package (80 grams) instant vanilla pudding
  • 120 grams (little over 1/2 cup) sugar
  • 500 grams ( 2 cups) sour cream
  • Grated peel of 1/2 lemon

Instructions:

Preheat the oven to 350*/170* on convection/turbo. In the medium bowl or stand mixer with paddle attachment, cream the butter and sugar. Add the egg and beat until integrated. Add the rest of the ingredients and mix until a uniform dough. Be careful not to overmix.

Spread a third of the dough on a small parchment paper lined sheet pan. Spread the remaining two-thirds uniformly and evenly in a parchment paper lined springform cake pan. Bake the sheet pan and cake pan for about 20 minutes until golden and fragrant. Remove from oven and cool completely.

In another bowl whip the sweet cream with the sugar and instant pudding mix until almost firm. Fold in the sour cream, cardamom and lemon zest until completely combined. Pour evenly over the baked cheesecake. Crumble the third that you baked separately. Sprinkle it over the cream and put in fridge for four hours or overnight. At hour before serving, out in the freezer. This makes the cheesecake easier to slice and hold together.

The next dessert is one that John loves. I don’t make it terribly often, but it’s great for Shavuot. He likes to mix lemon curd in with his cottage cheese in the morning which gave me great inspiration for this simple pie.

🍋 Lemony Cheesecake Pie 🍋

Ingredients:

  • 1 pre-made graham cracker pie crust
  • 2 cups cottage cheese
  • 1 cup sour cream
  • 2 cups lemon curd
  • 1 cup whipping cream
  • 1/2 cup toasted almonds, sliced

In a large bowl, gently fold together the cottage cheese, and lemon curd. Pour into pie crust. Leave about 1/4 inch at top. Smooth out. Place in freezer 1-2 hours.

Remove from freezer. Spread a thin layer of remaining lemon curd over top. In a medium bowl, whip the sweet cream until stiff peaks form. Spread over pie or spoon in dollops around edge. Scatter toasted almond pieces over the top before serving. Keep in fridge until ready to serve. Can refreeze for about a half hour prior to slicing for ease in cutting and removing to plates.

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February 13, 2025

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culture, food, Holidays & Feasts, israel, israel lifestyle, israel. nature. spring. galilee., MidEast, Recipes, spirituality, Uncategorized

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Happy New Year!!! 13 February, 2025. Tu b’Shvat. The 15th of Shvat

Have I told you yet how much I absolutely love this country? Its customs and traditions? Today is New Year’s Day! For 🌳 🌲🌴🌵🌳! Yes. TREES!!!! How cool is this? It’s the Hebrew month of Shvat – also amazing because who else has a month Shvaaaahht??? Even saying the word makes me laugh. And the 15th of the month, during the full moon, we celebrate nature. It’s the original Earth Day without all the political hype. And of course…. We eat and drink. But more about that later.

So to quote my friend, Arky Staiman, we have this holiday where we celebrate the blossoming of the trees. They are just beginning to sprout forth right now. Here in Israel. Now listen, for those Ashkenaz Jews in the US (hello, Chicago, NewYork, DC, St Louis and Seattle), in Canada (you out there freezing your tuchuses off inMontreal and Toronto), in France, Germany, England….this holiday makes little sense. For those in the extreme South (yes, you in Tasmania! In Argentina and Brazil, even in India) you are in the throes of summer. But here in Israel, the rains have come and everything is green and the buds are shooting forth from the ground and the bushes and trees. Judaism only makes sense here in Israel.

No where else does this make sense. The trees know it’s time to blossom their beautiful flowers and it’s all connected to one place, right here, in the Land of Israel, where Judaism is connected and the holidays are connected to the Land and Nature and the People. It’s the time when people go out and the earth is soft and fruit trees (and other trees) can be planted. The early settlers in the 1800s and early 1900s took this opportunity to restore the ecology and verdure of the land by planting forests and groves.

Groups of schoolchildren were out today planting bulbs and trees in the neighborhood park. Whole congregations go out together and plant – avocados are becoming increasingly popular. A friend lives on Kibbutz Ginosar (Gennesaret) where they are planting dunams/acres of bananas this week.

Did you know fruits can be really really Kosher? That Jewish trees in Israel are circumcised??? That’s another weird one. Let me explain. A fruit tree is planted about now…15 Shvat. It is cared for and grows. The first year comes and fruit pops out. Leave it alone! Do not touch the fruit! It is not ready yet. Why? Leviticus 19:23 states

וְכִי־תָבֹ֣אוּ אֶל־הָאָ֗רֶץ וּנְטַעְתֶּם֙ כׇּל־עֵ֣ץ מַאֲכָ֔ל וַעֲרַלְתֶּ֥ם עׇרְלָת֖וֹ אֶת־פִּרְי֑וֹ שָׁלֹ֣שׁ שָׁנִ֗ים יִהְיֶ֥ה לָכֶ֛ם עֲרֵלִ֖ים לֹ֥א יֵאָכֵֽל׃

When you enter the land and plant any tree for food, you shall regard its fruit as forbidden. Three years it shall be forbidden for you, not to be eaten.

In the fourth year of fruit bearing, the farmer would bring the fruit from those trees to the Holy Temple in Jerusalem as an offering…on Tu b’Shvat. Then the tree is circumcised, holy, set apart for eating, Kosher. Who knew? From year five onwards, the nuts, the fruits, the seeds are all good to go. Pretty wild, eh? Many farmers still abide by these Biblical laws today here in Israel – except they offer the fruits and nuts to the poor because there is no longer a Temple.

In the 1500s and 1600s, the Jewish mystics of the city of Tsfat (only 20 minutes from here) created a Tu b’Shvat Seder which has come into real popularity in Israel today. It was modeled after the Passover Seder, where different foods are eaten in a certain order, blessings said, and everything has a symbolic, deeply spiritual meaning. We have our own lovely Seder. Here’s what I do:

The table is set with a lovely bunch of fresh flowers I just picked from the neighborhood park. There is no requirement to light candles, but as this is a festive celebration I light the two candles and say the holiday blessing. We have four small glasses of wine set out – white wine, a light rosé, a darker rosé and a red. We take turns reading just like at Passover. I fill a large pitcher with rose scented or lavender scented water. There is a basin. Each person recites the prayer for handwashing and washes his hands individually.

The First Cup of Wine

This glass of white wine symbolizes winter. For a mystical twist this is the energy G-d used in creation to create the trees and flowering, seed bearing plants. We read Deuteronomy 8:7-10 and then lift our glass, say the blessing and drink the wine.

Barukh ata Adonai, Eloheinu Melekh ha-olam borei peri ha-gafen. 

Blessed are you, Source of all life, Creator of the fruit of the vine.

Reader: For Adonai your God is bringing you into a good land. A land of brooks of water, of fountains and depths springing forth in valleys and hills, a land of wheat and barley and vines and fig trees and pomegranates, a land of olive trees and honey, a land wherein you shall eat without scarceness, you shall not lack anything in it; a land whose stones are iron and out of whose hills you may dig brass. And you shall eat and be satisfied, and bless God for the good land, which is being given unto you (Deuteronomy 8:7-10).

The First Fruits

Did you know a nut is also considered a fruit? At this point we eat a fruit that is hard and inedible on the outside but with a softer flesh on the inside, like coconut, pecans, walnuts, almonds. The hard shell is strong like our covering and protection by G-d when we walk in His ways. We become strong spiritually, but in the inside we are still tender and yielding. Today as a first course, I serve walnuts in the shell, almonds (indigenous to Israel. Aaron’s staff had budding almond flowers) and also some feta cheese.

Barukh ata Adonai, Eloheinu Melekh ha-olam, borei peri ha-etz.

Blessed are You, Source of all life, Creator of the fruit of the tree.

The Second Cup of Wine

The second glass of wine is a light pink rosé. It stands for springtime. It is also a mystical symbol of mercy (the white wine) mingled with a little bit of justice (the red grape juice or wine), two attributes of the Creator. We read Deuteronomy 28, the blessings and the curses for obedience and disobedience to G-d’s commandments. Then the blessing over the wine, and drink the second cup.

Reader: Blessed shall you be in the city, and blessed shall you be in the field. Blessed shall you be in the fruit of your body, and the fruit of your land, and the fruit of your cattle, and the young of your flock. Blessed shall you be in your basket and your kneading trough. Blessed shall you be when you come in and blessed shall you be when you go out (Deuteronomy 28:36).

Barukh ata Adonai, Eloheinu Melekh ha-olam, borei peri ha-gafen. 

Blessed are You, Source of all life, Creator of the fruit of the vine.

The Second Fruit

The second fruit(s) we enjoy are soft on the outside with a seed or pit in the center. I use olives, as they are one of the seven Biblical species indigenous to the Land. They grow everywhere throughout the Galil. It has become a sign of home. You can also use any stone fruit like cherries, apricots, peaches. I also use dates, because they grow here around Lake Kinneret (Sea of Galilee) and in Hebrew, the date palm is Tamar. These fruits remind us of the spiritual and emotional strength within us.

We read Psalm 1. We say the blessing over the fruit again. Now eat the olives or dates.

The Third Cup of Wine

The cup of late spring early summer. The wine is a deep pink rosé. It is more judgment than mercy. It is a season of growth and development. Life is always changing, but G-d remains the same.

The Third Fruit

This fruit symbolizes the first harvest. We eat fruits that can be eaten whole without peeling. What you see is what you get. It also stands for G-d’s omnipresence. Blueberries. Tomatoes. Apples and pears. Grapes. I use grapes as that is also one of the seven species. We read Genesis 1:29-31, say the blessing and consume the fruits.

28 And God blessed them, and God said unto them, Be fruitful, and multiply, and replenish the earth, and subdue it: and have dominion over the fish of the sea, and over the fowl of the air, and over every living thing that moveth upon the earth.

29 And God said, Behold, I have given you every herb bearing seed, which is upon the face of all the earth, and every tree, in the which is the fruit of a tree yielding seed; to you it shall be for meat.

30 And to every beast of the earth, and to every fowl of the air, and to every thing that creepeth upon the earth, wherein there is life, I have given every green herb for meat: and it was so.

31 And God saw every thing that he had made, and, behold, it was very good. And the evening and the morning were the sixth day.

The Fourth Cup of Wine

The last glass is red wine. We are judged for our actions. As the fall comes and winter sets in, it is time to plow under the soil. The land rests. We become introspective and make things right between ourselves as people and with G-d. This glass, all red, also stands for fire, burning, purging, but not consumed like the burning bush, or the fire of the Divine Spark within us. We read the story of the burning bush in Exodus 3, say the blessing and sip the wine.

The Fourth Fruit

The fourth fruit has a touch, protective skin on the outside, but sweet, soft flesh within like avocado, citrus fruits, mangos or bananas. It symbolizes the mysteries of the world and the hidden mysteries in Scripture. We are constantly seeking to uncover deep truths and are nourished by her fruits.

This is just a tiny bit of our Seder. We sing songs and eat lots of great vegetarian (and I serve dairy) foods between each part of the fun ceremony. There’s a lot of deep spirituality that goes with each part and, as a result, lots of discussion.

I know it’s a bit late for you this year, but here are some recipes that we will be enjoying.

Tu b’Shvat Israeli Salad

Ingredients and Directions: Chop a variety of fresh vegetables into small diced chunks… Tomato, Cucumber, Yellow or Orange Bell Pepper, Red Onion, Carrot. Add crumbled Feta Cheese. Dress with juice from 1/2 fresh lemon and a drizzle of olive oil. Gently stir in roasted, salted sunflower seeds.

Tamar’s Sweet Israeli Tabbouleh

Serves 6-8 as a side dish 4 as a lunch entrée. Vegan. (Pareve)

Ingredients:

  • 1 cup bulgur
  • 1 1/2 cups boiling water
  • 1/4 cup pickled red onion (onion pieces swimming in vinegar with pickling spice)
  • 1/2 cup parsley, chopped very fine
  • 1/4 cup fresh mint leaves, chopped very fine
  • 1 cup toasted walnuts, chopped
  • 1/2 cup pomegranate arils
  • 2 persimmons, chopped into small cubes
  • 1/4 cup yellow raisins
  • 1/4 cup chopped dates

Dressing ingredients:

  • 1/2 cup extra Virgin olive oil
  • Zested rind and juice of 1 large naval orange
  • 2 TBSP apple cider vinegar
  • 2 Tablespoons honey
  • 2 Tablespoons pomegranate syrup/molasses or carob syrup, if available
  • 2 tsp sumac

I tried to use all things indigenous to the land and/or part of the seven species in this cold salad. Wheat, dates grapes (raisins) pomegranates and honey for the Land of Milk &Honey. It’s so healthy, light and addictive! Very Israeli with a twist. I really do hope you make and enjoy this one!

In the meantime, plant some bulbs or a fruit tree. If you desire to bless Israel, go to https://shop.jnf.org>collections>plant-trees and plant a tree in the Land of Israel for only $18. You’ll get a gorgeous frame able certificate and can plant the tree in memory of someone who has passed away or honor someone having a special event like a birthday, anniversary, wedding or Bar/Bat Mitzvah.

🌲Happy New Year, Trees!!!🌳

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December 27, 2024

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In Other Words…. 27 December, 2024. Day 458 the Captives Still in Gaza. Day 2 Chanukah.

A brief news recap for those who don’t get accurate coverage. Then Some more uplifting stories for Chanukah.

Last Friday it began with a Houthi missile striking and demolishing an elementary school in the center of Israel. Thank G-d it was around 4am and there was no one present. No injuries. For the past seven nights the Houthis have been firing missiles and launching explosive laden drones into the “Merkaz” – the fairly densely packed area between Beersheva to the south and Herzliya/Netanya to the north. It’s the name for the area all around Tel Aviv. 2:38am; 4:21 am; 3:18am; 2:02am; 1:37am millions of people running to bomb shelters, stairwells, safe rooms in fear of a direct hit or falling shrapnel. Thus far, there has been damage to buildings and 37 people injured, 1 critically. The IDF (with some US air support) have been fiercely striking back at Yemeni military targets, their port, their airport, and missile storage facilities. Two American fighter jets were downed by US friendly fire, but the pilots ejected over the Red Sea.

We are now celebrating the holiday of Chanukah, which commemorates the victory of the Maccabees (true Israeli Jewish freedom fighters) against the Seleucid (Greco-Syrian) army. Despite the Temple Mount being thoroughly trashed, the Jews rededicated it, and the last cruze of oil for the menorah supposed to last one day, burned for eight days until fresh oil could be brought in from the Galilee. Soldiers in Gaza, in Lebanon, on the top of Mount Hermon are lighting their chanukiyyas (lamps) and celebrating the Festival. Of Lights. Their spirits are high.

A soldier lights in Gaza
The chanukiyyah atop Mt. Hermon
Soldiers in rehab kindle the first light
An Iron Dome battery lights candle one
Soldiers in Lebanon celebrate the first light

In other IDF news, my American-Israeli friend, Noy Leyb, who is back here serving his fourth tour in Gaza, recently interviewed Shemesh B. Shemesh is a 66 year old reservist in the IDF currently fighting with his unit in Gaza. He has been in 5 wars and is still going strong. His main wish is to be able to defend his country in any way possible. Shemesh is a well-known national hero. His energy is unbounded as he is in for his third term in this war alone. Shemesh is an absolute inspiration to all the troops, decades younger than he. His message and prayer for Israel and the world: ”Am Yisrael Chai,” the People of Israel Live… and happiness peace and light for the whole world.” As an aside, Shemesh in Hebrew means sun, and he truly embodies this for his entire battalion.

Noy and Shemesh

Agam Berger, a 20 year old IDF soldier, was serving on the Nahal Oz base right on the border with Gaza. She was shown in that horrible video of the girls being selected for kidnapping and taken into captivity. They are all bloodied and bruised and still wearing their pajamas. Agam, from an Orthodox family, is an accomplished violinist, who, before her service had won many competitions. She desired to study music and become a concert violist before being taken hostage on 7 October. Agam has a twin sister, who was also in the army. After her sister was kidnapped, she was given the option to leave her service with an honorable discharge but chose to stay. This past week, she became a commanding officer. Kol ha Kavod, way to go! The entire family is praying for her return.

Four of our young IDF heroes who were critically wounded in battle against the Hamas terrorists had to fight to live. Amital, Roee, Ariel and Ari lost both their legs. Ari also lost his right hand and several fingers from his left hand. They have been in rehab together, and have become fast friends. Their spirit is indomitable. All have been fit with prosthetic legs. They enjoy boxing and plan to become paraolympians. Roee is engaged to be married this March.

Tamir Hershkovitz lost both his parents in the massacre at KibbutzBe’eri. The family home was destroyed, a total loss. Sifting through the piles of rubble, only one item remained – the menorah. Two nights ago Tamir returned to his home to light the family menorah in their memory for the first night of Chanukah. Am Yisrael chai.

There was a huge miracle at Hadassah Hospital in Jerusalem on the first day of. Hanukah. exactly one month before, policewoman Hodaya (Hebrew for giving thanks) Halperin, 26, was shot in the head while on duty in Jerusalem. Part of a rescue team made up of firemen, a SWAT team, and suicide prevention specialists, they were responding to reports of an armed suicidal man who had barricaded himself behind his door. Immediately before responding by breaking the man’s door down, she told her colleague, “You’re getting married in a month, I’ll go upstairs.” Hodaya underwent several head and brain surgeries over the past month. Seconds later, she was down. She remained unconscious and in critical condition until yesterday when she woke up, fully conscious. She is communicating with medical staff and family. The hospital is describing her recovery as nothing short of a miracle.

I just got this next story from Shai Davidai, the Columbia University professor, recently fired for his outspokenness about the pro-Gaza protests on campus. He is here with his family in Israel for Chanukah. Shai shared with us the recipe for a maple cake that was a favorite sweet Hadar Rosenfeld Berdichevski made for her family. Hadar and her husband, Itai, both 30 and new parents of 10 month old twins, were trapped inside their home on Kibbutz Nahal Oz when Hamas invaded on 7 October, 2023. She made the brave decision to hide the babies in their bomb shelter and go out with her husband to fight off the terrorists who had entered their home. Both were killed, and 18 hours later the IDF found the boys. The twins, now 14 months old, are being raised by Hadar’s sister sand brother-in-law, who also have 3 small children of their own.

This Chanukah, in their memory, make Hadar’s recipe. As Shai suggested, make it with your family, with your kids in celebration of everyday heroism. Let’s remember those everyday heroes that have been lost and that are with us today. Let us celebrate this holiday season with light and life. Let us not forget to remember the miracles and give thanks- Shabbat Shalom

Hadar Berdichevski’s Maple Cake

Ingredients:

  • 1 1/4 cup self rising flour
  • 1 1/4 cup sugar
  • 200 g sour cream (4/5 cup)
  • 3 eggs
  • 1/2 cup oil
  • Maple syrup for pouring over cake
  • Optional: chocolate chips or chopped walnuts

Preheat oven to 180*C/350*F. Grease a loaf pan and set aside. Mix all the ingredients except syrup together in a large bowl. Pour batter into loaf pan. Bake for 20-30 minutes. Remove pan from oven when cake tester comes out clean. Let cool 10 minutes. Remove from pan. Pour maple syrup all over and around warm cake.

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December 4, 2024

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Ceasefire. War Stories. Day 425. 4 December, 2024

Recipe Edition!

It’s hard to believe that just last week we were running to find safe spots to get out of the range of falling missiles and shrapnel several times a day/night. Last night I slept for 9 hours straight, a record for the past year. Not complaining, but the traffic here is absolutely unbelievable Who’da thought our small highways would ever resemble Southern California’s gridlocked freeways?

It seems that everyone, absolutely everyone, is out and about. I had not realized how much this war has affected people. It reminds me of the days immediately following the lockdowns of 2020/2021. Schools are fully in session in person for the first time this school year. The stores are packed. The movie theatres, restaurants and cafes are full. Hiking trails? Oh my goodness, don’t even think about being alone in nature at this time!

Our friend Romi, an engineer in the northern border town of Shlomi, last week went to work in his office for the first time in almost one year. It had suffered from indirect hits and shrapnel. Windows were shattered, walls spattered with holes. His 3D printer was majorly damaged…. Many people are going to the little towns and villages just to see the damage incurred. Some are viewing homes and communities for the first time, and from what my neighbor told us, security guards must let you through (proof of living/working there required). A few communities right up against the border are still occupied and guarded by the IDF because it’s still technically a dangerous war zone.

In the first four days of the ceasefire, there have been mortars and grenades hurled at Israeli soldiers from Har Dov on the Lebanese side. Hizbulla operatives were seen in a no-go zone on the first day. They had returned to regroup, but were immediately arrested. A drone from Lebanon that entered Israeli territory was shot down by Iron Dome. There have been other major infractions, but the IDF has immediately responded by firing on the perpetrators from the air. And so it goes. Obladee obladah.

Now that things are a little more quiet, I can share with you the recipes so many of you have said you missed. For starters, it has become a tradition that every year when the Jewish people read the part in the Bible where the story of Esau selling his birthright for a bowl of lentil soup/stews, I share a new lentil recipe. This year, it’s amazing!!

I was first introduced to this bowl of deliciousness by our friend, Marc. It’s called SHALVATO (shall VAH’ toe). It is a staple and comfort food throughout the Middle East. Every culture and person seems to have their own version of this dish. It’s basically a grain and tomato recipe, very simple. The Druze add zucchini. The Lebanese use barley. Some Jewish people from Syria and Yemen now add chunks of fatty meat. It’s similar to the Sephardic/Mizrachi Shabbat Hamim, or the Ashkenaz Cholent, but way better, and vegan. Shalvato can be eaten as a side dish or just enjoyed by the bowlful. It’s so easy to make, and is becoming a favorite in this house. This recipe is from Rami Kahan, but I’ve made a few changes…. Try it this winter. Get ready to fall in love-

SHALVATO

serves 6. Vegan

Ingredients:

  • 1/2 cup barley
  • 1 can small red lentils (or 3/4 cup dried red lentils)
  • 2 cups boiling water (more if using dried lentils)
  • 2 large meaty tomatoes chopped (Roma are good)
  • 1 large onion, chopped
  • 4 garlic cloves, chopped
  • 1/2 cup mushrooms, chopped
  • 2 large TBSP (22BX) tomato paste
  • 1 15 oz. can (I use a small bottle of Muti polpa) tomatoes, chunks
  • Olive oil
  • 1/2 tsp cumin
  • 2 tsp baharat/Rambam spice (see recipe below)
  • Salt, pepper

Baharat recipe: (makes about 1/4 cup) This is a highly aromatic, warm spice blend popular throughout the MidEast. Great addition to meats, soups and stews as well as veggies…. Mix it all well and store in an airtight jar.

  • 2 TBSP cumin
  • 1 TBSP coriander
  • 1 tsp cardamom
  • 1 1/2 tsp sweet paprika
  • 1/2 tsp black pepper
  • 1/2 tsp ground ginger
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground cloves
  • 1/4+ tsp ground nutmeg (I always put a bit more)

In a large bowl pour boiling water over barley and let sit for an hour or more until til all liquid is absorbed. In the meantime, in a large skillet, heat oil until shimmery. Add in onions, garlic and mushrooms. Sauté over medium- high heat until transparent. Stir in the Baharat spice blend and stir about 1 minute until fragrance is released. Pour in the tomato chunks with liquid as well as your chopped fresh tomato. Mix together over medium-high heat about 2-3 minutes. Add in the canned lentils (if using dried lentils, they must be rehydrated and softened in boiling water like the barley). Mix well. Add in the barley. Mix well. Stir in salt and pepper and additional cumin to taste. Lower heat to simmer, and cover. Let flavors blend, stirring occasionally, about 1 hour. Serve hot. This can also be made in a crockpot on low for Shabbat. Seriously good enough to trade your birthright for….almost.

This is the basic. I play around and add in what I have on hand

CHOPPED AUTUMN SALAD

Serves 4. Vegetarian (dairy or meat, if desired)

With all the heavy winter meals and for some of us who just finished Thanksgiving and are looking to lighten up before the next round of holidays, this is a great meal. Nutritious, filling, easy, versatile and seasonal. You can add the cheese (or not), or add in grilled chicken of steak slices (or not). Adjust to suit your palate and pantry. Another staple in our house-

Ingredients:

  • Choice of lettuces (try some arugula and leafy reds and dark greens)
  • 2-3 beets, roasted, peeled, cubed
  • 1 sweet potato or pumpkin, peeled, cut into cubes, roasted until tender
  • 1/2 cup cooked, cooled quinoa or bulgur
  • 1 red apple
  • 1 green apple
  • 1 small red onion, sliced
  • 1 large stalk celery, cut up
  • 1/3 cup nuts (walnuts, pecans, pumpkin seeds, toasted)
  • 1/3 cup dried cranberries
  • 1/4 cup blue cheese (optional)
  • 1-2 roasted chicken breasts, sliced (optional)
  • Leftover steak, sliced (optional)

Vinaigrette:

  • 1 TBSP sherry vinegar
  • 1/4 cup good extra virgin olive oil (EVOO)
  • 1 1/2 tsp Dijon mustard
  • 1 TBSP lemon juice
  • 1/4 tsp salt
  • 1/4 tsp pepper

So, when we were in Venice for 2 1/2 days, we were smart and economical. Instead of spending a couple hours at an expensive sit-down restaurant, we ate like the locals. I’d heard about this, and the experience was so amazing and so absolutely delicious, we ate at cichetti bars (chick EH tee) lunch, afternoon snack, dinner, late night snack and second breakfast. All were incredibly out-of this world gourmet fantabulous…..and incredibly cheap. They are eaten to go. Pick your plate and take out your food to eat at an outdoor table Each cichetto ran 1-2€ a piece, so the whole meal would be about €15 for the two of us.

I had a list of several places I’d wanted to try, so after a museum, we’d find a cichetti bar. They are literally little bars the locals frequent. You can get a glass of very good red or white wine for 2-3€. Go up to the glass vitrina or counter and pick out your cichetti, or little bites. Often open faced sandwiches (baccala/creamed cod, pumpkin and Gorgonzola, herbed creamed cheese with pickled radish, fired rice balls, savor/sardines in a flavorful onion, raisin, pine nut sauce, fried artichoke hearts, tapenades and sun dried tomato pastes and pestos with cheeses on baguettes) the combinations were endless! Some of my favorites were the fig and Gorgonzola on a thick toasted cracker; the roasted beet slice with a dollop of buratta/mozzarella ball and a splash of balsamic on baguette; the toast with a sautéed mushroom and onion reduction; the baccala (now I understand Rosemary Clooney’s “Hey Mambo!”); and give me ANYTHING pumpkin!!

The world of Venetian fast food to-go: an epicurean delight!

We’ve been eating my own version of these tapas like bites since we came home. It’s a great way to be creative with the leftovers. One of my staples is the “pickled” shallots, which can be served as a base for chopped cucumber and tomato drizzled with olive oil, or a slice of cold cut, or a piece of hard cheese. Easy and delicious!

“PICKLED” ONIONS

I found out everyone in Venice used Cippolini onions. They are sweet and mild, but I can’t find them anywhere in Israel, so I use shallots. It works just as well.

Ingredients:

  • 1 cup thinly sliced cippolini onions or shallots
  • 2 TBSP sea salt or 1 1/2 tsp table salt
  • 1/2 tsp oregano
  • 3 TBSP extra virgin olive oil

Mix all together in a bowl. Refrigerate and use within 4-5 days. Serve on sandwiches or as a base for the little bites.

Enjoy!!!!!

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September 16, 2024

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Bits & Pieces. Day 346. 16 September, 2024

It’s been a couple weeks since my last posting. So much has been happening just within our own household. We came back from ‘vacation’ to a dust covered home but no real work done. After vacuuming as much as possible, we were able to sort through all my son’s effects…. Accumulation of years of army, university, and life. We packed him up into two huge suitcases and sent him off to England.

The next day the shiputznikim’ returned to begin the process of mold removal from the walls and ceilings and of re-painting. John and I moved all the smaller furniture and items and boxed up all the items from desks, tables, counters….we covered everything in layers of plastic. The Israelis do nothing of the kind, and when the workers walked in they were absolutely dumbfounded. They just had never seen and could not believe. I know they think we Americans are most definitely mishuggah. But these guys don’t even wear protective masks.

The construction work was done in three whole days. Despite insurances of complete cleanliness, there was shmutz all over the house. We even took down curtains to wash, so cleanup could be streamlined. Then came the intense cleaning, dusting and mopping room by room (I still have two rooms to go), which began in earnest. Yesterday, our friend from Virginia, who is an ice hockey and other sport coach, came to live with us through the end of December. He stays in Max’s bedroom, so that whole floor with Marc’sbedroom and bathroom were all ready. Our bedroom and the kitchen is sparkling now. Almost ready for the holiday season-

In more exciting things to report, we had three separate Iron Dome interceptions in our immediate area last week. Hizbulla in Lebanon has been sending over scores of rockets and katbam, suicide drones laden with explosives into the North. Mostly they have fallen in fields, causing brushfires. Any that are destined for army bases or civilian populations are taken out by Iron Dome. Last Tuesday, we heard the loud boom! and rushed outside to see the contrails. Right over our house. Praises be to G-d for His protection. It was not scary. Just a little bit of excitement for the afternoon. We are safe and not afraid in the least. It made for a pretty cool video:

John’s father, Poppa, has been moved to hospital hospice in Florida. He is resting comfortably, but it’s a very volatile situation. Every day we wait for the news. He will be flown from Florida to Northern Virginia, where the family lived for over 30 years. poppa will have a full military burial at Arlington National Cemetery. Funeral will be in N.VA. I am finding hotel for us all and John is looking into airlines.

We are in quite an interesting position. ElAl is the only airline that currently flies in and out of the country due to the ‘war’ – but I suspect much of this is contrived nonsense that amounts to BDS (Boycotting, Sanctioning and Divesting) from Israel. Either way, finding a flight out is nearly impossible. All flights everywhere are booked for the next two weeks. Even going to Europe first and taking a connecting flight seems impossible. We are believing G-d will sort out all the details for His perfect timing and for all the loose pieces to come together.

What else is news here in Israel? Would it shock you to know that Palestine (the PA) has been officially admitted to the UN? Would it be a surprise that 29 more members of UNRWA were just discovered to be Hamas terrorists, having taken part in keeping hostages or training young children to be fighters? Or that the Brits have halted the military shipments Israel contracted with and bought from them? They include spare parts for helicopters and jets as well as smaller ordinance? Sinwar, head of Hamas, has said he will release all terrorists if the IDF will let him go free and promise not to target him in the future.

In the meantime, both John and I have a serious case of brain mush. I sent him to the store yesterday with short list of needed ingredients. It included a small head of cabbage for a salad I wanted to make. He came back with 4 large cabbages. What to do? I spent the day preparing for holiday season early… it should take us from Rosh HaShannah through Sukkot. I got out my crockpot and made the most delicious deconstructed stuffed cabbage. It cooked all night on low, and this afternoon I have 6 tubs filled to go into the freezer.

Deconstructed Stuffed Cabbage (meat)

I made enough for an army and it freezes beautifully. Will keep for up to 6 month, so I’ll have enough for company and for a couple winter meals too. This is my mom’s old recipe but without all the work of boiling cabbage leaves and stuffing them and all the fancy. It’s mouthwateringly delicious. A little sweet, a little tangy, meaty, with just the right amount of heat, it fires on all engines.

  • Ingredients:
  • 1 kg (2.2lbs) lean ground beef
  • 2 heads of cabbage, core removed and shredded
  • 2 brown onions, chopped
  • 6 cloves minced or crushed garlic
  • 1 1/2 cup basmati rice
  • 1/4 cup brown raisins
  • 1/3 cup yellow raisins
  • 1 medium knob of fresh ginger
  • 1 large can crushed tomatoes with juice
  • 2 TBSP sweet paprika
  • 2 tsp dry mustard powder
  • 1/4 cup silan (date honey)/ or regulate honey
  • 1/2 cup water
  • Salt and pepper to taste

Brown the onions and ground beef. Transfer to large crock pot. Add shredded cabbage, raisins, rice, and can of tomatoes. Mix thoroughly. Incorporate all spices. Mix in silan or honey and water. It will all cook down. Turn crockpot to low heat and let cook for 6-8 hours. Remove lid and stir, adding more water if needed. Let cool and transfer into freezer safe boxes. Serve with green beans or peas and applesauce.

What else have I been making? We are eating a vey Mediterranean diet after splurging on all that food during our trip to the States last month. I am also using what we have seasonally. My husband’s favorite of all favorites is an appetizer I served two Shabbats ago. He wants me to make it regularly now. It’s extremely luxurious, yet deceptively easy to make. It’s a whipped feta that uses only a few ingredients….and oven roasted olives. Oh my goodness, oven roasting your olives takes them to an altogether new level! I was lucky to get a photo after we polished off half the dish. Once you start, you can’t stop eating it. Serious crack, this is. And an amazing way to make a delicious first impression when entertaining or for a pot-luck.

Oven Roasted Olives on a Bed of Whipped Feta (dairy)

Ingredients:

  • 2 cups olives…a mix of black, green, kalamata (try not to used canned olives)
  • 1 lemon
  • 4 cloves garlic
  • Handful of fresh thyme sprigs
  • 1 cup feta cheese
  • 4 ounces of softened cream cheese
  • 2 Tbsp honey
  • Zataar (Middle Eastern spice),optional
  • 1 tsp toasted sesame seeds
  • 1/4 cup extra Virgin olive oil

Preheat oven to 200*C/400*F. On a large parchment lined baking tray, scatter olives with 2 cloves sliced garlic, and a few sprigs of thyme. Cut the lemon into slices. Lay half over the olives. Sprinkle with the olive oil and bake uncovered for about 15-20 minutes until the olives release their flavor.

In the meantime, in a medium bowl, whip the feta and cream cheese, and the honey. Add in some grated lemon rind and the 2 remaining garlic cloves, crushed. Incorporate well. It should be very smooth and glossy. it will stay good in the fridge for 3-4 days.

When ready to serve, spread the cheese mixture into an oven proof dish. Scatter olives and lemons on top. Microwave for 45-60 seconds until melts and fragrant or place in 170*C/350*F oven for 10-15 minutes. Scatter toasted sesame seeds, thyme sprigs and/or zata’ar on top. Serve with challah, crusty bread, pita or crackers.

Last week I found some Belgian Endive at the market, so I used what I had at home to create a yummy, no-fuss, elegant Shabbat appetizer. it’s crunchy, cheesy, slightly salty, a wee bit sharp, and a tad sweet. So easy to throw together, room for creativity (add some chili flakes, drizzle some honey) and a nice presentation.

Stuffed Endive Boats (dairy)

Ingredients:

  • 1 head Belgian Endive
  • 1/4 cup blue, Gorgonzola, goat or feta cheese… I used blue
  • 3 very small scallions, minced
  • 1/4 cup dried, unsweetened cranberries
  • 1/4 cup roasted (smoked) almonds, chopped
  • Balsamic vinegar
  • Honey
  • (Chopped apple or pear would also make a great addition to this for your Rosh HaShannah table)

In a medium bowl, mix the cheese crumbles, nuts, scallions, and cranberries (also fruit if you wish). Arrange 2-3 leaves of endive on plate to form a boat. Stuff the endive boats with cheese mixture. Drizzle Balsamic vinegar and honey lightly overtop. Serve immediately.

In other parts of the world,our son called last night to say he had unpacked his things in his dorm in London. It’s an ultra modern building and he’s on the 13th floor. No superstitions there. Max had just come from the widely advertised Orientation and Get Togerher BBQ. BBQ. Like we’re from the US. That means Brisket. Burgers. Dogs. Ribs. We’re also Israeli. BBQ. Asado. Kabobim. Shishlik on giant skewers. Marinated pargiot/chicken thighs.

Welcome to UK wokeness. It was a smorgasbord of plant based vegan material. No meat. Some grilled tofu. Undistinguishable planks of plant based 3-D generated stuff. Soylent green???? No. The WEF has designated this year a year of high protein manufactured chemicals and plant stem cells. All cafeteria foods will be vegan by design. Welcome to 2024-2025. I’ve no doubt Max will be doing quite a bit of pub and such.

So, until next time. Settling into autumn….

Blessings and prayers for deliverance for the 100 hostages still captive.

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July 12, 2024

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A Short Respite & Summer Recipes

I’ve been working all morning. The house is cleaned and the food prep is almost finished except for the things I need to put into the oven. I’ve decided to take a short respite in our air conditioned bedroom (yes, it’s 92*F and our house only has two small ACs…not in the kitchen area). So for all you curious, and all who have requested recipes, this post is for you.

I like to use what I have in my garden and from the organic local produce delivery I get each week. Last week, the delivery included a ton of blueberries, so I made the most extravagant blueberry soup (cold), that John just plotzed over. He really raved about it. I made enough to last three meals. you only need a small cup or bowl for an appetizer.

CHILLED BLUEBERRY SOUP

Ingredients:

  • 2 cups blueberries
  • 2 cups water
  • 3 TBSP blue agave syrup (or maple)
  • 1 orange, juiced
  • 1 small cinnamon stick
  • 1 TBSP corn starch

Wash blueberries and put in a pot along with the water, orange juice, cinnamon and syrup. Over a medium stove, bring to a gentle boil and let boil very gently until the blueberries start to break open and soften, about 15 minutes. In a small bowl, add the cornstarch to a half cup of water and stir until cornstarch is thoroughly dissolved. Take the soup off of the heat blend with an immersion blender until smooth. Stir in the corn starch mix. Whisk slowly over a low heat until the soup gets a bit thicker. Let cool down and pour in quart Mason jars. Refrigerate until ready to serve. Serve cold with a little heavy cream and a mint sprig.

So this is a really funny story. Two years ago, in Florida, my sister-in-law bought fresh field peas that you can only find in that particular part of the state at a particular time of year. They looked like a bag of very small black-eyed peas. In the Deep South, these field peas are usually slow cooked for hours with salt and a ham hock for a smoky flavor. She boiled hers with chopped onion and liquid smoke. Pam is vegan and I keep Kosher. It’s a good match. They were absolutely delicious. I reserved ten little naked beans, dried out, put them in my suitcase and last spring (2023) I planted them. From those ten, I got enough to have my “starter seed” for this year. I’ve been babying these plants like you wouldn’t believe.

It looks raggedy, but there are the field beans at the back and front with a wild tomatillo in the center.

We’ve gotten enough peas for two meals. I boil them gently with my onions, some salt, and liquid smoke for about three to four hours. Seriously amazing. I’ve got one more harvest from them coming in a couple weeks. Two days ago, we went to a shuk, one of those Middle Eastern markets for produce and spices, and what did I find?

Lubia!!!

I could not believe it!! I’ve been working so to grow them, and there they were. Because they only grow in this one tiny county in Northern Florida, right? Here, in Israel they are called lubia. Used mostly by the Lebanese, Druze and Persians I believe. I asked a few women at the market and they cook them in stews, whole pods (yikes!) with tomatoes and onions, okra, and olives and spices. When I tried to explain how I make them, I’m sure they thought Americans were completely crazy.

Tonight we are having fish…Denis and Amnon…straight from out of the Kinneret or Sea of Galilee. If I told people I have them marinating in a maple syrup and Dijon sauce with a shot of Kentucky whisky, they’d probably deport me. John will grill them late afternoon.

Because I’m swimming in fresh garden tomatoes and zucchini at present, I made a gorgeous dish last week, that I’ve repeated for the weekend. I’ll serve it hot as a side dish tonight, but will eat it cold for lunch with a salad tomorrow.

Tomato Zucchini Puff Pastry Italiano

Ingredients:

  • 1 sheet frozen puff pastry, defrosted
  • 2 large zucchini, sliced vey thin
  • 1 red onion, sliced very thin
  • 4 large heirloom tomatoes, sliced
  • 1/2 cup grated Parmesan
  • 1 cup grated mozzarella, Gouda, or Muenster
  • 1/4 cup chopped sun dried tomatoes in oil
  • Italian seasoning mix

Line a jelly roll pan or lipped baking sheet with aluminum foil. Spray generously with olive oil. Spread dough outs onto pan. Layer the zucchini, onions, cheese, tomatoes, sun dried tomatoes, over dough. Reserve enough cheese for top. Sprinkle generously with Italian season mix. Sprinkle more cheese over top. Bake at 375*F/190*C on medium rack until pastry is puffed and cheese is melted. Cut into squares with a pizza cutter. Serve hot or cold.

This week we are having chilled melon soup as an appetizer. I didn’t get a photo yet. For the person who asked about watermelon soup, just purée 1/2 a melon in the food processor, and juice of 1 lime, squeezed and some chopped mint. It’s that simple.

Today I used what I got at the shuk. It looked like a cantaloupe on the outside but about twice as big. It was some sort of fragrant muskmelon. When I cut it open it was a greenish yellow, fully ripe. Go figure. I have no idea what anything is here, I just buy what is fresh and looks interesting or good. I used up a cup of strawberries I’d frozen… I grow strawberries too and get about 1/2 cup every day. What I don’t use, goes into the freezer for smoothies.

Strawberry Melon Soup

No cooking here-

Ingredients:

  • 1 large cantaloupe, Persian, honeydew or Canary melon.
  • 1 cup frozen strawberries
  • 1 knob of ginger grated to get about 2 TBSP juice
  • 1 orange
  • 3 TBSP fresh mint, very finely chopped
  • 1/4 cup Cointreau or Prosecco, optional

In food processor, place melon chunks, strawberries and mint. Process until fine purée. Pour into large bowl. Add juice of 1 orange, juice from the grated ginger. I squeeze the pulp until the juice flows out. If you want to be fancy, add the Cointreau (or Prosecco) for a nice flavor.

My last recipe is another favorite. To be honest, there are lots of foods John won’t even touch. Tabbouleh is one of them. It’s served everywhere here and everyone has their own special version. It’s green. It’s chopped parsley, basically. Some people add mint, cucumbers, bulgur, quinoa, scallions, lemon juice, olive oil. There are so many variations, but they are all off limits for my husband. A few weeks ago we went to a restaurant where we just had appetizers and salads. This variation of tabbouleh was served and I ate almost the entire dish. It was my absolute favorite of all the items served (nine in all). I finally prodded John enough to try a forkful. He loved it! We’ll be having it tonight as a side and again tomorrow with dinner….if there’s any left.

NOT YOUR AVERAGE TABBOULEH

Ingredients:

2 huge bunches of fresh parsley

1/2 bunch fresh mint

1 orange, squeezed

1/2 cup mixed nuts, roasted and chopped (I used almonds, peanuts, pecans and walnuts)

1/4 cup yellow raisins

1/4 cup dried cranberries

1/4 cup chopped medjoul dates

3 TBSP silan (date syrup) or maple syrup

Wash and trim parsley so the woody stems are removed. Process in food processor until finely chopped. Remove to medium sized bowl. Wash and remove leaves from mint until you have about 1/2 a cup or a little more of packed leaves. Process in food processor until finely chopped. Remove to bowl. Add juice from squeezed orange. Add chopped nuts and dried fruit. Mix in silan or syrup. Refrigerate until ready to serve.

Shabbat shalom & a great weekend to all-

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June 10, 2024

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Milk & Honey

We’re leaving shortly for a few days in Yerushalayim. Meeting a friend from Vienna with a few Israelis thrown into the mix! We will be celebrating the holiday of Shavuot, which is the Feast of Weeks. Most of us have been counting the fifty days between Passover (when the Children of Israel were liberated from Egypt and Pharaoh) and Shavuot, which is when all of Israel gathered at the foot of Mt. Sinai and Moses received the Ten Commandments from G-d. It also marks the death of King David.

One of the younger set of our group suggested we all hike down to the Kotel (Western Wall) at 4am for sunrise at 5:30, then hike up the mountain to David’s Tomb. Ummmmm, no thanks. I’ll pass on that one- but we will have some time in the Old City…just a little later in the morning. Then comes the feast. A picnic/party is planned for Teddy Park with lots and lots of dairy.

It’s customary to to dress in white (I told John I feel like a stay-puff marshmallow) and enjoy nature, especially decorating the home with tons of flowers and wearing flowers in a wreath around your head (again, the cute young people) as it’s the beginning of summer and the Old Testament barley harvest, which is still celebrated today. We eat tons of dairy – several different reasons on this one: Moses was given the Torah, the Word of G-d is associated with spiritual nourishment or milk; we live in the Land of Milk and Honey; it has a lot to do with Kosher laws, which are too complicated to discuss on this platform. So there! Let’s eat-

ROASTED BEETS SALAD

I use a mixture of white beets, golden yellow beets, chioggia beets and red beets that I grow in my garden. It makes a gorgeous, colorful, and healthy dish. Add in pickled red onions, which I always have on hand, some herbs and creamy goat cheese with a drizzle of balsamic. Wow! Really easy dish. Packed with nutrients.

Ingredients:

  • 8 beets of varying color (if you can find the different varieties, if not, use red beets)
  • 2 large sprigs fresh rosemary
  • Fresh thyme
  • Extra virgin olive oil
  • Pickled onions (recipe follows)
  • 1 small log goat cheese
  • Balsamic vinegar

Preheat oven to 200*C/400*F. Peel beets, cut in quarters, place in heavy aluminum foil. Sprinkle with olive oil and a tiny pinch sea salt and fresh pepper. Add in the rosemary sprigs and a few fresh thyme sprigs. Close up the foil and roast on a baking sheet for 30-40 minutes. Remove from oven and let cool. Place in serving bowl. Sprinkle on top about 1/4 cup pickled onions. Dot with chunks of goat cheese. Drizzle balsamic vinegar over the top of the salad. Throw in a few extra thyme sprigs and marigolds petals for extra color.

PICKLED RED ONIONS:

Thinly slice 1 red onion. In a (covered) bowl, combine 1/3 cup white wine vinegar, 1/4 cup water, 1 tbsp pickling spice, 1 TBSP honey or sugar. Add in onion. Cover and let marinate in fridge for at least an hour before using. Great on salads and sandwiches or on the side with cheese and crackers.

MEDITERRANEAN SUMMER SALAD

Another easy one to make. Very filling with protein as well. This looks as fabulous as it tastes, is great to pack up for picnics or outdoor barbecues. It’s a great side for grilled fish and chicken, as well as being a win for the vegetarian crowd.

Ingredients:

  • 1 500g jar (Cara Mia) artichoke hearts marinated in oil and Italian spices
  • 1 can chickpeas
  • 1 small red/purple onion
  • 1 cup cherry tomatoes, halved
  • 1/4 cup torn basil leaves
  • Sea salt & freshly ground pepper
  • 1/4 cup thinly shaved Parmesan cheese

In a serving bowl, dump the entire contents of the artichoke hearts, oil and all. Drain the can of chickpeas and rinse well in a colander under cold water. Drip drain.Add to serving bowl. Add in halved tomatoes and thin slices of onion. Sprinkle on basil leaves, salt, pepper, and additional Italian seasoning, if desired. Top with thinly shaved Parmesan pieces.

THE BEST OF SUMMER SALAD

Another beautiful summer platter that we just love. It’s colorful and delicious, wholly satisfying as it combines sweet, salty, savory, crunchy and creamy. I serve this with grilled fish… beautiful for a potluck!

Ingredients:

  • 2 large nectarines
  • 2 large peaches
  • 3 large (heirloom) tomatoes
  • 6 radishes (I use a variety of red and white)
  • Extra virgin olive in
  • Sea salt/black pepper
  • Balsamic vinegar, 1TBSP
  • Silan (date syrup) or honey 2 TBSP
  • 1/4 cup shelled pistachios
  • Torn basil leaves, fresh thyme leaves
  • 1 large Burrata (mozzarella) ball
  • Optional: purslane leaves (high superfood in antioxidants)

Preheat oven to 200*C/400*F. Cut fruit into quarter slices, place in foil, sprinkle with a tiny bit olive oil and sea salt & pepper. Wrap tightly and bake for 10 minutes. Remove from oven and let cool. Reserve the ‘juice’ in a separate small bowl. Just before serving, arrange a platter with the fresh burrata in the center. Around the mozzarella ball, artfully arrange the tomato and fruit slices. Sprinkle radishes around and sprinkle the nuts over the top. In a small bowl with the reserved fruit juices, add in the Balsamic vinegar and the silan or honey. Add in a pinch more salt and pepper. Mix well and pour over the top, especially over the cheese ball. Scatter some thyme and basil leaves over the top and serve immediately.

    A couple of weeks ago, I wrote about an engagement party we went to. After we sat down at our tables, the salatim were served. These are a bazillion little dishes of salads served like tapas with fresh vegetables or bread/pita. it’s a very typical MidEastern thing. You can expect to have at least six different types of eggplant: mashed roasted eggplant, baba ganoush, eggplant in barbecue sauce with roasted veg, caponata, spicy eggplant dip, etc. Then there are the cabbage dishes, both red and white: cabbage in mayonnaise, cabbage with salt and lemon, pickled cabbage, roasted cabbage, etc. The pickled vegetables of all sorts- tomatoes, turnips, carrots, corn, you name it and they’ll find a way to pickle it. And all kinds of different versions of tabbouleh. And the fishes. Smoked salmon for the boring Ashkenaz, fish in spicy tomato sauce, pickled fish pieces, smoked trout tails…Then there was THIS!!! I have absolutely no idea what the name of it was, but my friend and I sat eating it by the shovel full. I promised her I’d deconstruct it and send the recipe out. So Gila, this one is for you- enjoy!!!

    Ugly but Amazingly Refreshing!

    I have no idea what to name this one. It just looks kinda gross. But who’da thought? Something this ugly could be so delicious you can’t stop eating it. Maybe I should call it crack salad??? It’s really inexpensive to make, especially if you grow your own herbs. It’s incredibly densely packed with nutrients. Low cal. Filling. Satisfying. Light and refreshing on a hot summer day. Great for the urinary tract (TMI!)

    Ingredients:

    • 1 bunch parsley, washed, remove longer stems (2 cups, processed)
    • 1/2 bunch fresh mint, washed, leaves removed from stems
    • 3 small scallions/green onions.
    • 1 Granny Smith apple
    • 1/4 cup dried cranberries
    • 2 TBSP red fruit or raspberry vinegar
    • 2 TBSP silan (date syrup) or honey
    • 2 TBSP water

    In a food processor, pulse the parsley and mint leaves until chopped up really well. Place the chopped leaves in a serving bowl. Very thinly slice the white/light parts of the scallions and add to bowl. Add in the dried cranberries. Finely chop the apple and add to the mixture. In separate bowl, combine the vinegar, sweetener and water and stir thoroughly to combine. Pour over salad. Mix all ingredients well to coat. Cover. Refrigerate for an hour and then serve.

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    May 23, 2024

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    The Pendulum Swings: And Time Goes Wild

    Writers of the history, stand with me. Look into my eyes and see, People go away but never say goodbye. Someone stole the moon tonight, took my light. Everything is black and white. Who’s the fool who told you boys don’t cry? Ours of hours and powers and flowers. Life is no game for the cowards, And time goes wild. Every day I’m losing my mind, Holding on in this mysterious ride. Dancing in this storm. We’ve got nothing to hide. Take me home and leave the world behind. Baby, promise me that Never Again – I’m still wet from this October Rain. October Rain.

    These are the original lyrics from the Israeli (and Eurovision) hit song, Hurricane/October Rain. Our lives are a pendulum. And time goes wild. Emotions swing back and forth at a rapid pace, as the rollercoaster ride I blogged about just last week. As I was doing a web search for the lyrics to October Rain, or any mention of the song for that matter… they were there two days ago!!! The only thing I could find was “Sorry, we ran into an error displaying these results. Please try again.” It’s gone… Luckily I downloaded a live performance of Eden Golan singing the song to the families of the hostages live in Tel Aviv two nights ago.

    On a brighter note, and to ‘schep nakhas,’ from the Yiddish to brag: I looked forward so much to going down to Herzliya last night. John and I were going to the Reichman University, Raphael Recanati International School, to attend my son’s awards ceremony. Max was number one in his class (School of Government and Foreign Policy) for all three years with the highest grade point average and lots and lots of hard work. He will be graduating summa cum laude in two weeks.

    On the way down we heard the news on the radio: news of the video clip that was just released from October 7. In one of the tunnels in Rafa, the IDF found the usual ammunition, weaponry, intelligence. This time there included video evidence. A large group of beautiful young girls, taken from their IDF base (they were watching the computer screens for border breaches, but the screens had gone black and their communications lines were cut. Some were still asleep in their beds at 6:39am when the Hamas terrorists broke in), they wear badly beaten, bloodied, hog-tied and lined up against a wall. In the video, you can hear the Hamas leader say “these are the ones who can get pregnant. Look at that one. So beautiful.” They are all hauled off at gunpoint into a stolen IDF jeep and taken into Gaza. It’s unbearable to watch.

    I cannot even imagine being a parent and being informed that your hostage daughter was essentially a sex slave. And to see the video which is too graphic to reproduce here (you can still see edited versions on YouTube.. I have the long original version,which I really want to show, but will refrain at this time). The parents gave the go ahead for the film to be released in its entirety because it is so important to them for the entire world to know the brutal truth of what is happening. And still NBC News reports, “ New Oct. 7 video appears to show Hamas abducting…” and CNN and the New York Times headlines, “Recently released footage allegedly shows Israeli girls taken into Gaza.” This is absolutely insane! And their versions were highly edited and shortened.

    Appears to show???

    When we arrived at Reichman, a beautiful table with refreshments – little sandwiches, bourekas, quiches, fruits, juices – had been set up at the event site. It was lovely to see all the parents and friends who had shown up to honor the recipients. And to see several people I knew in the crowd: my good friend’s daughter and her family were there for their best friends; Max’s friends and their families showed up from abroad. It was a lovely reunion. But everywhere were the reminders:

    In the library, a memorial for a student who had fallen in Gaza
    I had no idea that one of the RU students was kidnapped from the Nova festival
    I met my good friend’s daughter. Small world!
    Notice the matching accessory of the girl in black – she’s a student who was on leave from her service
    Gathered on the lawn awaiting the ceremony
    This girl was on her 12 hour leave from active combat in Gaza. An honor student in Communications

    Before the awards were given out, there was a memorial service for the nine soldiers who had been students at RU and killed in the line of duty. 55% of all Reichman University students are in the IDF, in both active duty and in the reserves. It is the most of any Israeli school percentage wise. 4500 of the 8000 who attend classes have or are currently serving in this present war. This is not even to mention alumni. As the service progressed, Jonathan Davis President of the School, learned of the death of a tenth student, just fallen in combat in Gaza. The most poignant for me was Joseph Gitarts. He was a friend of Max’s. They were on the debate team and had traveled through Europe together. Joseph was an honor student and ranked first in his class in Communications. He will be remembered by the memorial garden planted in his honor in the middle of campus. His sister was there to receive his honors.

    The rest of the awards program was uneventful, yet inspiring. Students had come to the International School from over 100 countries – from all over the world including Dubai, Saudi Arabia, Africa, South America, India, Taiwan and of course, a Europe and North America. The university slogan is “Live in Israel. Study in English.” The growing curriculum offers both undergraduate and graduate degrees in Business, Psychology, Computer Science, Health and Medical related services (research), Government, Economics and Sustainability.

    Max, a Rhodes Finalist, will be attending grad school in the UK next semester

    And life goes on. This morning I found out my adorable neighbor and friend, Yanna, is pregnant with her second child. We are so excited. I can’t begin to tell you how many women we know who are pregnant now. Life is a precious gift here in Israel. Children are cherished. Families are strong. It’s a sign of the overall health and optimism of this country.

    We continue to pray for all those who are held captive. The US has been stymieing Israel’s ability to fight the war as a true war. They fought us tooth and nail on entering the last Hamas stronghold, Rafah. It was revealed yesterday that the Biden Admin withheld crucial intelligence from the Israeli war cabinet on Rafah. They knew about the over 70 tunnels that led into Egypt. These tunnels served as a means to resupply the terrorists with weapons, missiles and ammunition. They served as a major mode of transportation and escape for the top brass, like Ismail Haniyeh. Do they know anything about the whereabouts of the remaining hostages? Could they have been taken into Egypt?

    On a happier note, I’ve gotten several requests for the recipe of my non-dairy cornbread. In a Kosher kitchen, according to Rabbinical (not Scriptural) tradition, dairy and meat cannot be combined in the same meal in any way. So if you keep Kosher, you find ways around- because grilled chicken and BBQ ribs just cry out for cornbread. So here goes:

    Non-Dairy “Buttermilk” Cornbread

    Ingredients:

    • 2 cups plant-based milk (I use rice milk for this one)
    • 2 TBSP lemon juice
    • 2/3 cup sunflower/safflower oil
    • 2 large/extra large eggs
    • 1 cup sugar
    • 1 1/2 cups cornmeal
    • 2 1/2 cups flour (I use Bob’s Red Mill 1:1 Gluten free)
    • 1 tsp salt
    • 1 TBSP baking powder
    • 1 tsp baking soda
    • Optional (1 drained can of corn, cut up chili peppers)

    Grease a 9X9 baking pan or a muffin tin and set oven to 350*/170*.In a large bowl, add the lemon juice to the plant milk and set aside for a few minutes. The milk might curdle like buttermilk(or not). Stir together dry ingredients. Into the curdled milk, mix in the eggs, oil and sugar. Stir until thoroughly incorporated. Add in the dry ingredients and mix together. If using the canned corn or jalapeños or chilis, now is the time to add them in. Pour into the pan and bake 20-25 minutes until golden brown. Poke with cake tested for doneness. For muffins, the time in the oven is 12-15 minutes. We use the leftovers crumbled in a bowl with maple syrup and milk for breakfast. Heat in the microwave for one minute. It’s delicious!