Sunday at Maureen Kushner’s Celebration of Women’s Hallel.
I received the following invitation:
Rosh Chodesh Miracle Elul Hallel for Women
Hallel will be led by the amazing
Rachel Rubin accompanied by wonderful Gila on violin
Special added treat ‘Jewish Melodies around the World’…after Hallel and’seudah’…performed by 7 grandmothers and great-grandmothers on xylophone, keyboard, flute, guitar, cello, etc playing Yiddish, Ladino, Hebrew and Arabic and Ashkenazi songs
‘LeChaim’ for our new ‘Kallah’ Chana Yaffee
Sunday. August 16 10:30 am sharp4 Mazkaret Moshe(corner Carmel)
blue door…off Agrippas, across from Marzipan Bakery For more info…0524754492
Bring ‘Tehillim’ and musical instruments
The group started to gather at 10:00 A.M. on one of the hottest days of the summer. Every cat and creepy thing had found a comfortable shady place.
“Please, O Lord, save us; Please, O Lord, make us successful”(Tehillim, 118:25), in a special way, saying the first part twice, and then the second part twice
Chana Yaffee Rounding out the sound. What a radiant bride!She sang:
“Kol ha’olam kulo
Gesher tzar me’od….
lo lefahed klal.”
“The whole world
is a very narrow bridge
And the main thing to recall –
is not to be afraid.
These gluten free and vegan falafel are incredibly simple to make and taste truly delicious on salads, in pita breads/wraps, or just on their own alongside your favourite Middle Eastern style foods. I HAVE been making them for years, and they’re such a quick and easy addition to a wrap for lunch if you keep the leftovers in the fridge! My husband loves this spicy dish.Enough for 10 appetizers or 6 main dishes
You will need:
- Large brick of Tofu 1.5 lbs. sliced and marinated the night before in roasted garlic and ginger.
- 1 onion
- 1 carrot
- 3 stalks celery
- half bulb kohlrabi
- 2 cloves of garlic
- 1 inch piece ginger shredded
- 1/2 cup parsley leaves
- 1/4 cup coriander leaves
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 1 tab gram masala
- 1 tbsp turmeric
- 2 Tab Green Chili paste
- 1 lb grilled pumpkin
- 1/4 cup powdered flax meal
- 1/4 cup chia seeds
- 1/4 cup oil
- 1 cup roasted seeds
- 1/4 cup pignoli nuts
- vegetable broth
- Chopped tomato/ celery
6. Use the falafel flat former to make two sheets of two-inch cookie size servings on pre-oiled baking paper. Brush with oil.
7. Bake for 15 minutes at 250C (highest setting) or until lightly brown. I like to turn the patties. Store in the fridge for up to 1 week, or freeze in batches.