Post 144: Streetball in Jerusalem and Quinoa with Yams


Last Wednesday at about 4:30 as I approach Yoel Solomon Street to visit a purveyor of frozen vegetables and dairy products. The warehouse is moving and will pass to catch the new address. The umbrellas are a recent addition.



It’s a cool time and I circle up to the Iryah, following incessant beat. And the entire stretch of the plaza in front of City Hall is filled with basketball activities. Here’s part of the line-up. School is not out yet, but these guys have gotten some cool shirts (see fellow in yellow).


Quinoa with Yams to prepare for the 9 days

Serves 2-3

Ingredients:1 cup Quinoa

1 onion, chopped

1 yam chopped into small cubes

2 Tbs. olive oil

Atlantic salt

1 clove garlic, minced

1 tsp. fresh ginger, minced


Soak Quinoa in water overnight or for 4 hours. Let sprout for 3-34 more hours.

Sauté the onion in some water. Rinse the quinoa, strain and add to the pot.

Sauté the quinoa with the onion for about 2 minutes. Add the yam.

Cover with 2 cups of water. Bring to a boil. Add salt to taste and lower heat. Cover and cook for 10-15 minutes. After you remove the pot from heat, add olive oil mixed with ginger and garlic.

You can serve Quinoa with Tahini dressing and salad.


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