Post 219: Samaria Council Head to Start Open-Ended Protest at PM’s House – huge popular protest after Simchat Torah

Sat Oct 3, 2015 9:36 am (PDT) . Posted by:

“yosele yosele” yosele

מארגני מאהל המחאה בעקבות הפיגוע, מול בית רוה”מ, צריכים מתפללים למניין בשבת

*ראש מועצת שומרון יוסי דגן ופעילים נוספים בימין הקימו מאהל מחאה מול בית
רוה”מ בירושלים בעקבות הפיגוע. מארגני המאהל מבקשים מהציבור לבוא ולהשלים
מניין בשבת, זמני התפילות הם: קבלת שבת בשעה 18:30, שחרית של שבת בשעה 08:15.
מי שגר באזור מוזמן להפיץ ולהגיע*

The head of the Samaria Council, Yosi Dagan, has announced that he will
soon begin a sit-in protest in front of the Prime Minister’s residence in
Jerusalem.

Dagan says that the protest will continue is in response to last week’s (Thursday) murder of the Na’ama and Eitam Henkin and will continue for as
long as he feels it is necessary.

Eitam and Naama Henkin HY"D from Neria, murdered by terrorists on Oct. 1, 2015
Eitam and Naama Henkin HY”D from Neria, murdered by terrorists on Oct. 1, 2015

Rabbi Eitam (31) and Naama Henkin (30) from Neria in the Binyamin region were the victims of a  terror attack between Elon Moreh and Itamar. They are the parents of four children who were in the car during the terror attack and survived.

Eitam is the son of Rabbi Yehudah and Rabbanit Chana Henkin. Rabbanit Henkin is the founder and dean of the Nishmat Institute for Advanced Jewish Studies for Women in Jerusalem. I have met Rabbanit Henkin and spent many weeks in classes at her Seminary, Nishmat. On May 18th, 2015, Rabbanit Chana Henkin was awarded an honorary Doctorate by Bar-Ilan University for her trailblazing life’s work in advancing women’s Torah scholarship and leadership in the Jewish community.

 Settler leaders plan to camp out by Netanyahu’s home.

Reported by Debka:

Curried Lacto-fermented Cauliflower

Cauliflower is such a versatile vegetable, it’s a great one for fermenting. By adding your favorite curry powder blend, you are adding color as well as spice and flavor. The tang of the lactic acid combines with the heat and warmth of the curry spices to create a delicious, fresh, and crunchy curried vegetable.

Ingredients:

  • 1 quart of water
  • 3 tablespoons sea salt
  • 1 small head of cauliflower (about 3 cups small florets)
  • 2½ tablespoons curry powder
  • 4 cloves garlic, peeled and smashed
  • Instructions:

    1. Heat water; add salt and stir to dissolve completely. Cool to room temperature. Set aside.
    2. Place garlic cloves in the bottom of a quart-size glass jar. Add curry powder, followed by cauliflower florets.
    3. Pour cooled brine over vegetables until completely covered, leaving 1½ inches of head space.
    4. If necessary, weigh the florets down under the brine.
    5. Cover the jar with a tight lid, airlock lid, or coffee filter secured with a rubber band.
    6. Culture at room temperature (60-70°F is preferred) until desired flavor and texture are achieved. If using a tight lid, burp daily to release excess pressure.
    7. Once the cauliflower is finished, put a tight lid on the jar and move to cold storage. The flavor will continue to develop as the cauliflower ages
  1. If necessary, weigh the florets down under the brine.
  2. Cover the jar with a tight lid, airlock lid, or coffee filter secured with a rubber band.
  3. Culture at room temperature (60-70°F is preferred) until desired flavor and texture are achieved. If using a tight lid, burp daily to release excess pressure.
  4. Once the cauliflower is finished, put a tight lid on the jar and move to cold storage. The flavor will continue to develop as the cauliflower ages

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