I hate to bring this up. In case you did not know there are many people who are un-happy. Billions across the globe.
Martin Seligman describes the condition in semi medot terms and offers some habits to develop that will become addictive over time to meet the problem of unhappiness head on.
And to put you in the mood -The Jerusalem International Klezmer Festival
The best Klezmer artists from all over the world
July 29-August 4, 2015—International Klezmer Festival
Jerusalem International Klezmer and Clarinet Master ClassesMulti-artist Klezmer performances bringing together the instrumental world and the open spaces of Jerusalem with a wide range of musical cultures and styles from all over the world.
Featuring—singer Yehoram Gaon; international clarinetist—Hanan Bar Sela; international violinist—Mirel Reznik; Klezmer clarinetist—Hilik Frank; IDF Chief Cantor Lt. Col. Shai Abramson; Rafi Biton-“Voices from Heaven” (Kolot Min Hashamayim) Choir; Avrum Burstein and the Jerusalem Klezmer Society; international pan flute player—Constantin Moscovici (Kishinev); international clarinetist—Maestro Helmut Eisel (Frankfurt); international pianist Sebastian Waltz (Frankfurt); international bandoneon player—Raul Jaurena (New York-USA); international clarinetist—Ilan Schul; accordion virtuoso—Emile Aybinder; international saxophonist—Gersh Geller and the Jerusalem Saxophone Quartet; international clarinetist Caroline Hartig (Ohio State, USA)
20:30 Bible Lands Museum, Nigunim, Tango Klezmer Gypsy and everything in between.
Ben Yehuda pedestrian mall
17:00 Procession March Klezmer Klezmer, Avrum Burstein and Jerusalem Klezmer Association.
19:00 klezmer station compound on the tracks first into the night.
Mirel Reznik, Yechiel Frank, band G’itn Blonds (Croatia) and the participation of many international klezmer artists.
10:00 Tour rotate goals in conjunction players and klezmer.
13:45 Dodi towards the bride – the Sabbath, Yeshurun Synagogue Cantor attended by
IDF Chief Lt. Col. Shai Abramson, Rafi Biton, a chorus of voices from the sky,
Angels choir and klezmer.
Col. Shai Abramson quickly mesmirized his audience. The Chorus of voices from the Sky had many strong young soloists and the audience was filled with musicians joining the Klezmer event.
01/08/2015 Motzei Shabat
20:00 “the sacred abroad,” yard of Avi-Chai on King George.
Raul Haornh supported by numerous international klezmer artists.
Purchase tickets Beit Avi Chai fund: 02-6215900.
22:00 Tish Saturday card.
The main event: Playing Yerushalmi On the summit of the Mount of Olives, Seven Arches Hotel complex.
Secretary and Moderator: Yoram Gao
Aaron Razel, Hanan Bar Sela and international klezmer artists.
Free shuttle from the parking lot starting at 18:30 Ammunition Hill.
Tickets: during 6226 *
Original recipe makes 2 loaves Change Servings
3 eggs/ 1 egg and 1/2 cup ground flax seed plus equal amount of almond milk
2 cups white sugar/1 cup pureed fruit
1 cup vegetable oil/ half oil half pureed fruit/ almond milk
2 teaspoons vanilla extract/grated carrots
2 cups grated zucchini
1 cup chopped walnuts
1 cup semisweet chocolate chips or 100% chocolate bark grated
1 tablespoon orange zest
2 cups all-purpose flour- spelt or rice or enough to make a sticky mixture
1/4 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
Sift together flour, baking powder, soda, salt, and spices.
In a large bowl, beat eggs until light and fluffy. Add sugar, and continue beating until well blended. Stir in oil, vanilla, zucchini, nuts, chocolate chips, and orange rind. Blend in sifted ingredients. Turn batter into two greased 9 x 5 inch loaf pans.
Bake at 350 degrees F (175 degrees C) for 50 minutes, or until bread tests done. Remove loaves from pans, and cool. Chill before slicing.
Apple nut tofu Zucchini bread
1 cup vegetable oil or 1 cup soy(tofu) sour cream and 2 Tbsp. Oil
2 cups granulated sugar or puree fruit
Egg replacement equivalent to 2 eggs or 1/2 cup soft silken tofu
3 Tbsp. vanilla
1 1/2 cups white/rice flour
1 1/2 cups whole wheat flour
1 1/2 tsp. baking soda
1 tsp. salt
1 cup chopped walnuts
4 cups diced apples
• Preheat the oven to 350°F.
• In a large bowl, combine the oil, sugar, egg replacer or tofu, or soy sour cream and vanilla.
• In a separate bowl, sift the flour, baking soda, and salt. Add this to the oil-and-sugar mixture and stir by hand, approximately 200 strokes, until it is thoroughly mixed. Fold in the walnuts and apples.
• The batter will be stiff. Pour it into a greased and floured 10-inch tube or Bundt pan.
• Bake the cake at 350°F for 1 hour and 15 minutes.