I sadly examined several past blogs. Post 31 is prescient of a wave of mistrust oozing into the hearts of Jerusalem’s citizens. How can we live our lives and enjoy the good here? We fight back with our own disciplined self security wave.
Exactly. B’Diuk. We fight back by keeping up our meetings and dinners with friends and find ways to go out at night in groups and try to feel like it was. But it never will really be like it was.
We find new ways. Last week, I was part of a group of women leaving a party at midnight and strolling home. It was a twenty minute walk. We took the short route.
I had misgivings about taking that route. I almost voiced an objection. But who was I to say, “Wait a minute, this street is not so safe, considering this that and the other thing.” We were a group of about five and the walk gave me a chance to make some mental notes. Next time I pass the street I will take photographs. One cannot base a street walk decision merely on Google’s suggestion. I also spoke to my friend latter who had recommended the route. She offered, “It only takes 5 minutes to run up that street.” Then I pointed out the perils of walking in a group or alone, even for one minute and she admitted that I had made a valid point.
The street that friends and I frequented that early Sunday morning, and one that I traversed many times is now off-limits, at night. Why? That street, Helena HaMalka in Musrara, has many dark alleys off of it. Before the new construction, boisterous bars dotted the area. Funny that I would consider them a form of protection. Now there are only antique structures bordering the road. The Broadcasting Authority uses most of the street. In the evening there is not a single Shomir or duty along the entire block. Also the street offers one lane of traffic. If an attacker jumped out of a car one would have no means of escape. There are no clothes lines stretching from the buildings adjoining the Broadcasting Authority, to indicate residents, hence no resident block-watchers. The opposite side of the street also offers only more of the same, a wall of barbed wire fencing, the periphery of the Russian Compound. The whole general area is undergoing construction of a new Betzalel Art School conspicuously without residents.
YES, I will be attending a dinner with friends, at 4PM earlier than usual, on December 1st: The bus will leave me about 200 meters from my destination. Please share your feelings about the security situation in Jerusalem. Have you also changed your normal route? Do you perhaps take a route that takes longer but you feel safer taking it? Do you also shy away from specific streets during evening hours? Do we expect to see security personnel throughout the city?
Every time we shun a social evening out, we are loosing our streets. Your comments will be placed on a future post.
This unusual cracker-like, protein-rich crust offers the pleasing sweetness of oats, and amaranth’s hint of corn.
For the Crust
1/2 cup old-fashioned rolled oats
1/2 cup beige amaranth
1/2 tsp. salt
3 Tbsp. unsalted butter/olive oil, melted, plus more for preparing the pie dish
2 to 4 Tbsp. ice-cold water
1 large egg white, lightly beaten (save the yolk for the filling)/ ground flax seed with almond milk can be substituted.
For the filling
2 large eggs beaten
1 cup almond milk
175 gr. roasted butternut squash mashed
1/8 tsp. salt
2 cups ricotta
1. Place the rack in the center of the toaster oven and preheat to 350?F. Line with aluminum foil and baking paper and oil an a 9-inch cheesecake aluminum cheesecake form. Set aside.
2. To make the crust, grind the oats into a fine flour in a spice grinder or blender. Transfer to a medium-sized bowl.
3. Heat a large skillet. Add the amaranth and stir constantly until the seeds begin to pop and smell toasty, about 3 minutes. Remove from hear and pour into a small bowl to cool. Transfer half to a spice grinder or blender and grind them into a fairly fine flour. (The amaranth flour may be slightly coarser that then oat flour.) Transfer the flour to the bowl with the oat flour, and then grind the second batch of popped amaranth.
4. Add the second batch of amaranth flour and the salt to the bowl. While stirring, gradually add the melted oil. Stir in 2 Tbsp. of the cold water. Add more water, if needed, to create a dough that holds its shape when pressed together.
5. Press the dough evenly, about 1/4-inch thick, onto the bottom and up the sides of the cheese cake pan. Bake for 15 minutes. Liberally coat the pie crust with the egg white, taking care to fill in any cracks. Return to the oven for 1 minute. Set on a cooling rack. Keep the oven on.
6. Prepare the filling, in a bowl, mix the filling ingredients.
7. Pour that mixture on top of the crust. Bake until the top is browned and the center is set, 30 to 40 minutes. Let cool on a rack for 5 to 10 minutes before slicing into portions.
Variations: Use olive, corn, or peanut oil instead of melted butter for the crust. For macrobiotics, omit the cheese and eggs. Use tofu or tempeh.
Recipe inspired by Lorna Sass, from Whole Grains Every Day, Every Way. The original recipe had 1400 mg. Sodium per serving!