Post 110: Finding a pleasant bathroom near the Central Pus Station, if only I could eat Kitnios on Passover, Healthy Spinach Cauliflower Soup

I try to keep a look-out for a clean bathroom in Jerusalem. That’s not to say that the many hotels will turn you down. Here’s the best hotel near the Central Bus Station: The Crown Plaza, tucked away behind Ninyanei Ha Uman, and recently renovated.


It comes in handy because we often wait for a tour bus outside Binyanei HaUman.


Crown Plaza Jerusalem
Walk to the left most side of the Binyanei Ha Uman parking lot and continue going behind the building past the movie entrance. Then you will see this awning covered path. Take it  to find the hotel.entrance.



If only I ate Kitnios on Passover:

A store on Aggripas Street became vacant on Passover. Or maybe the owner wanted a vacation and gave the store over to a relative. It’s gone now, but for Passover a tasty hot, kitnios meal was ready by means of an enterprising young woman who brought the food that was cooked in her kitchen.


This Kashrut symbol of Rav Machmud stands for a high level of Kashrut, highly respected. However, during Passover The Rav supervises baking with Kitnios, I did not know this and bought half a Kilo of the most delicious looking cookies. I had to forfeit them to a friend whose husband is from Belgium and the family eats Kitniot. I returned to the store and asked the owner if the cookies had kitniot. He looked at me rather surprised at the question. He replied” Only the best”.


Healthy Spinach Cauliflower Soup (Macrobiotic)

Ingredients: Small bunch of spinach or 10 oz frozen, 1 medium onion chopped, 3 cloves sliced garlic, Cleaned and cut cauliflower, mustard or thyme to taste


Remove the green leaves from the cauliflower, remove the stem and chop the florets coarsely.
Wash the spinach well, dry in a towel or salad spinner and chop coarsely.
In a stock pot, heat the oil over medium heat and add the garlic, cook for just 30 seconds.
Add the cauliflower, vegetable broth and salt; bring to a boil. Reduce heat and simmer for 15 minutes. Add the half defrosted spinach and cook another 5 minutes, until the spinach is wilted, integrated into the soup and the cauliflower tender. Mix in the mustard and thyme.
Using a hand-held immersion blender, puree the soup in the pot until smooth.
Add pepper and additional salt to taste.


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