My last post described an expatriate Arab-Israeli’s life growing up as a Hebrew speaker and his success. If you read about Sayed Keshia, the writer of the article barely mentions the outright Arab-Israeli hostility to his success,
Above are all the over 100’s ways one can someone in Hebrew. This was posted in Dr. Oz Shapira, Larry’s surgeon’s office at Hadassah Hospital. The secretary, Michal noted that every Israeli also takes a photo of the poster. Not the Anglos. Maybe there is no such word in Arabic.I searched,”Arabic way to say Fargin”. Only came up Virgin. The words do sound a bit alike.
So when I say , to a Arab “Furgin ?” He thinks I’m offering a virgin!
Last Friday at Oz ve Gaon chizuk to the security forces on the road (From Women in Green)
A Sovereignty Panel was the opening shot in a series of lectures on the application of sovereignty. Especially in these days of wild Arab terror, we feel the lack of sovereignty and how sovereignty is not realized even in the areas where we already have sovereignty.
Israel’s stuttering, unclear statements on the subject of how this
Land belongs to the People of Israel and only to the People of Israel
gives the enemy tailwind and now he is raising his head. The call
for the application of sovereignty must resound and smash the enemy’s hopes once and for all. (Women in Green)
This last Friday, October 16th at 9:00 am, the topic “Why is the Zionist enterprise condemned to exist
within continuous struggle?” was discussed.
Prof. Hass is a professor at Bar Ilan university, former chair of the Professors for a Strong Israel.
After the lecture they drove from Oz veGaon on the attacked Tekoa road to Shdema. We stopped to hand out goods to the many soldiers stationed on that road. They also went up to the Herodion and Shdema
army base to hand out goodies to the security forces.
Each one was asked to bring a bottle of drink, cakes and goodies and Israeli flags.
For transportation for events every Friday:
From Jerusalem: Renee Margolis 052-3294194
From Kiryat Arba Hevron Rivka Ryback: 054-8034853
Link to list of Friday lectures:
Link to our youtube channel:
Yehudit Katsover and Nadia Matar
Women For Israel’s Tomorrow (Women in Green)
POB 7352, Jerusalem 91072, Israel
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It’s fall! Time for all things pumpkin and squash. Today I decided to make up a batch of pumpkin oatmeal cookies. I just cooked up a monster Galeux d’eysines (the bigger brother of the one in the photo), which makes a beautiful deep orange puree. Some will go into the freezer, but we’re also going to experiment with some more pumpkin recipes.
Pumpkin Oatmeal Cookies with Walnuts and Dried Cranberries
- 2 cups all-purpose flour – I prefer King Arthur’s. You could also fresh ground soft white wheat, or a gluten free flour blend; to make gluten free use ground pecans, ground pumpkin seeds, rice flour,teff flour or oat flour
- 1 cup uncooked oatmeal – quick cooking for a softer cookie, old fashioned or steel cut for a chewier cookie
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt or Real Salt
- 1 1/2 teaspoons ground cinnamon, preferably organic
- 1/4 teaspoon ground cardamom, preferably organic – you can substitute more cinnamon if you don’t have cardamom
- 1 teas ground nutmeg
Wet mix ingredients:
- 1 cup (8 ounces) tofu cream cheese
- 1/ 3/4 cup rice milk mixed with fruit puree
- 1 large chicken egg or small duck egg, 1/4 cup flax meal
- 1 1/2 teaspoons vanilla extract
- 1 cup home cooked pumpkin (squash) puree or 1 cup canned solid pack pumpkin
Ingredients to add last:
- 1 cup dried cranberries or dried tart cherries
- 1 cup chopped walnuts or pecans, preferably as crispy nuts
Heat oven to 350°. Lightly grease baking sheets or line with parchment paper or reusable parchment sheets or tins and my “cookies” are soft like muffins.
In a medium bowl, mix together dry ingredients and set aside. (If you don’t want to dirty a bowl for this, you can dump them straight onto the top of your wet mixture, but this ensures they are thoroughly mixed.)
In a large bowl or food processor , mix flax meal with 1/2 cup fruit puree until well blended. Mix in the egg, vanilla, and pumpkin and additional rice milk.
Add the dry ingredients and stir gently until blended. Stir cranberries or tart cherries and chopped nuts together. At this point you can add more flour or more rice milk if the batter is not to you liking. It should be like lumpy mashed potatoes-don’t over mix.
Drop by teaspoonfuls onto the prepared baking sheets.
Bake for 12 to 15 minutes, or until lightly browned around the edges and set. Don’t over bake! You can use Airbake pans if you’re nervous about burning the cookies. These are tender cookies, so you’ll need to let them cool for a few minutes on the pan to set up before moving them to a wire rack to cool completely.
Makes about 4 dozen cookies. I turn mine in the muffin tins and bake an additional 10 minutes.
This recipe was adapted from About.com.
These cookies were even a hit with the boys, who normally aren’t big on oatmeal cookies. You can see it’s loaded with goodies.