Joke going around: A lady approaches a Mall Entrance and is asked by security: “Do you have any weapons? ” She replies, “NO”, and he answers; “Take this knife”.
IMPORTANT: Jerusalem issues new safety instructions for shuls
Due to the security situation, the Jerusalem Municipality has issued a new set of instructions for security inside and around shuls. Here
People with gun permits should bring them to shul, hidden under their
A list should be compiled during the week of people in shul with weapons. Those with guns should sit near the doors of the shul. The gabbai should appoint someone who knows the people in the shul to
watch who comes into the shul. A person should check inside and around the shul before services start.
Avoid parking right next to the shul.
A cellphone must be left on in silent mode in shul, even on shabbat
and chagim, so a call can be made for help if necessary.
People should be vigilant on the way to and from shul.
Wishing everyone a shabbat shalom with peace, quiet, and rest!
The truth about Jerusalem’s grand mufti, Hitler and the Holocaust
by Abraham Cooper and Harold Brackman
Grand Mufti of Jerusalem Haj Amin al-Husseini meeting with Adolf Hitler in Dec. 1941.
Israeli Prime Minister Benjamin Netanyahu went too far in recent comments that Nazi collaborator Haj Amin al-Husseini, the Grand Mufti of Jerusalem before and during World War II, played a “central role in fomenting the Final Solution” by trying to convince Hitler to destroy the Jews during a 1941 meeting in Berlin. But Netanyahu was right on when he emphasized the Mufti’s Holocaust complicity and activities before, during, and after the war when the Mufti lied about alleged Jewish intentions to expel Muslim and Islam from Jerusalem’s Temple Mount—the same lie that Palestinian Authority President Mahmoud Abbas repeats today in support of the current “knife Intifada.”
We just heard Lech Lecha this week. I submitted a set of drawings (cartoons) related to the parsha for an exhibition. If they are accepted, I’ll be thrilled, but if not, Zeh B’Seder
The Wonder of Visualization: I feel these words ring very true. I am in Hadassah Hospital Post op-waiting room. A friend mentioned that waiting post surgery is like a stickle gehennah. This is the story: My friend’s husband was a pediatrician. A child was born with a congenital defect that the pediatrician had picked up, and he visited the family in the waiting room, post surgery. The parents were devastated and were relentless in their prayers, not stopping for a second. He assured them that they would dance at their daughter’s wedding. On that day, the daughter went to the grave of the pediatrician to invite him to the wedding. I was brought to tears when I heard this.
I am saying tehilim to thank Hashem for putting us in his graces. There is no point to be sad or afraid because most sadness and fear comes from the thought of feeling lost after a tragedy. There is no tragedy and no loss, so why mourn or suffer twice?
There is another moshul: I read Theodore Levitt, Looking for Trouble; Levitt was a British Jewish, correspondent covering every war Israel has fought up until ’67. His book was published in Britain. During the 70’s, a book rarely reached across the globe. I found the book and grabbed it as it is out-of print.
The 1956 Suez War was a joint Israeli-British-French operation, in which Israel invaded the Sinai Peninsula and British and French forces landed at the port of Suez, ostensibly to separate the warring parties, though the real motivation of Great Britain and France was to protect the interests of investors in those countries who were affected by Egyptian President Nasser‘s decision to nationalize the Suez Canal. Israel justified its invasion of Egypt as an attempt to stop attacks (see the Fedayeen) upon Israeli civilians, and to restore Israeli shipping rights through the Straits of Tiran, which Egypt claimed was within its territorial waters. The invading forces agreed to withdraw under U.S. and international pressure, and Israel withdrew from the Sinai as well, in return for the installation of United Nations Emergency Forces and guarantees of Israeli freedom of shipment. The canal was left in Egyptian (rather than British and French) hands.
Levitt describes Israel’s tortuous unpreparedness in 1956 Reservists were clamouring to reach the Egyptian border. The one lane road was impossible to navigate even in the best of times. He and a fellow French journalist commandeered a car and were off to the border to catch a scoop. They confronted massive fog and were unable to decipher two fingers held up in the air.
Then Levitt instructed his companion to get out and walk in front of him and yell directions to him. And they reached the Sinai together.
I felt very submerged and disassociated a day ago, needing a navigator and lead me through today and these next few weeks is very hard. Larry is my navigator. He steps out and says-go this way, etc. Now I imagine Larry’s light out in front of me and I focus on it and keep my eye on it.
Following from email@example.com
“And the souls they made in Haran” (Bereishis 12:5). Avraham and Sarah influenced many people to believe in HaShem.
How did they succeed to bring them out of the darkness and into the light? In their great wisdom, Avraham and Sarah taught them the secret of understanding the spiritual realm through the power of visualization. For instance, as long as we in this material world, we cannot fathom the eternal delights of Gan Eden. Nevertheless, through reflecting on a spiritual joy that we experience in this world, we can cultivate a belief of how much greater must be the pleasure of Gan Eden.
Lesson: The Torah credits Avraham and Sarah as if they actually created the souls of whom they “brought under the wings of the Shechinah.” Through the power of visualization, they succeeded to bring these people from darkness to light.
App: Reflect on the joy of being in the company of your loved ones, and imagine the how the joy of being in HaShem’s Presence must be infinitely greater.
L”N R’ Yochanon Mordecai ben Ephraim and Moras Esther Leah bas Yehudah Yoseph
Refuah Shieimah Yochanon Baruch ben Fruma Etta
Refuah Shleimah R’ Pinchas ben Gittel Rus
Ricotta Cheesecake which I prepared yesterday
2 cups frozen blueberries and cherries defrosted. Drain the syrup and mix with the flax meal. The liquid will be purple color. Add additional fruit liquid/compote to make an egg white consistency.
1/2 cup dried blueberries/cranberries.
2 cups ricotta cheese (app 900 grams).
6 tab. cream cheese
2 eggs beaten plus 14/cup flax meal
1/4 cup toasted pine nuts 1/2 cup ground peanuts
1/3 cup brandy vanilla
Toss half of the pignoli and the ground peanuts into the bottom of a spring form pan in a preheated toaster one at 160 C about 10 minutes, watching to see that the nuts don’t burn. Set aside to cool. After you have poured in the filling cover outer rim with aluminum foil strips to prevent burning during baking.
Grate lemon peel.
In the same bowl, use an immersion blender or by hand, combine the lemon peel, ricotta, and cream cheese. Add the eggs and nuts. Mix well. Pre-heat oven to 160C (320 F). Spoon filling into nut lined pan. Top with toasted pine nuts, peanuts . and fruit/brandy mixture containing flax. Bake for one hour. Allow to cool in the oven for at least an hour. Refrigerate. This cake will be loose. Very good well chilled. Will get more solid.
Squeeze juice from the defrosted 2 cups frozen blueberries and cherries defrosted. Mix the syrup with the 1/2 cup dried blueberries/cranberries. Add enough hot water to make 1/2 cup of liquid. Mix in the Kuzo. (Be sure that it is a powdery consistency and not hard pieces.
Take cheesecake out of the refrigerator. Mix the fruits together and spread over the cake.
Instructions if you plan to freeze the cake: For a cheesecake with topping, such as fruit, always freeze cheesecake WITHOUT the topping and add the topping before serving.
You will have a nutritious desert for a crowd. This cake also lasts nicely in the fridge for a quick breakfast or a lunchbox meal. There is a slight amount of sugar in the dried cranberries and blueberries.
CHEESECAKE TIPS AND IDEAS From Diana’s Desserts: From Post 37.
1) A springform pan (with removable side and bottom) is the most commonly used pan for making cheesecakes.
2) Avoid over-beating the batter. Over-beating incorporates additional air and tends to cause cracking on the surface of the cheesecake.
3) For even marbling and the best distribution of added ingredients, such as chocolate chips or nuts, do not over-soften or over-beat the cream cheese.
4) Avoid over-baking: Cheesecake baking times are not always exact, due to variations in ovens. The cheesecake will continue to bake after it is removed from the oven. The center of the cheesecake should be just slightly moist when it is ready to be removed.
5) Upon removal from the oven, loosen the cake from the edge of the pan by running the tip of a knife or narrow spatula between the top edge of the cake and the side of the pan. This allows the cake to pull away freely from the pan as it cools.
6) Cool the cheesecake on a wire rack away from drafts.
7) After a cheesecake has cooled completely, gently loosen the entire side of the cheesecake from the pan with the tip of a knife while slowly releasing the springform pan clamp. Carefully remove the side of the pan.
8) Baked cheesecakes freeze well. Cool them completely and wrap them securely in heavy-duty foil or plastic wrap, but do not freeze cheesecakes with garnishes or toppings.
8) If you are adding fruit (bananas etc. to substitute for sugar, leave it lumpy. Drain fruit we..or use the juice/fruit in a topping.
More Cheesecake Success Hints:
PREVENTING SURFACE CRACKS
The most common complaint is cracking that develops through the middle of the cheesecake during or after baking.
To Prevent Surface Cracking:
Bake the cheesecake in a water bath to keep the oven moisture high and the heat gentle. (A water bath is using a larger pan containing water in which to place the smaller cheesecake baking pan.)
Don’t overbake the cheesecake. When perfectly done, there will still be a two to three-inch wobbly spot in the middle of the cheesecake; the texture will smooth out as it cools.
Cheesecake will shrink as it cools. Generously greasing the sides of the baking pan before pouring in batter will allow the cake to pull away from the pan as it cools and shrinks instead of pulling apart from the middle.
Cheesecakes have a tendency to crack, but they don’t have to. This favorite American dessert can have a cracked surface for a number of reasons. One cause is air trapped inside the batter – a result of over-mixing. Once in the oven, the air bubble expands and wants to escape from the cake. As it finds its way out of the top of the cake, it creates a crack or crevice in the cake’s surface. Another cause of a cracked surface is a drastic temperature change.
How to avoid cracks then? Be sure to mix your cheesecake batter well, eliminating all possible lumps in the cream cheese BEFORE you add the eggs. It is the eggs that will hold air in the batter, so add them last, and mix as little as possible once they are in the mix.
Also, be sure to cook your cheesecake gently. Use a water bath – wrap the bottom of your springform pan in aluminum foil and place it in a larger pan with water in it, just halfway up the outside of the springform pan. This will allow the cheesecake to cook more slowly and evenly.
Finally, cook your cheesecake slowly – at 325º F. After about 45 minutes, turn your oven off and leave the cheesecake inside the turned off oven for another hour. Cool at room temperature with a plate or cookie sheet inverted over the cheesecake to slow the cooling. Only then can you refrigerate the cake, which you will need to do for another 6 hours at least.
If after all this, you still have a crack, make a topping or a sauce for your cheesecake, and tell all your guests that you intentionally made a special crack in the top of the cake to hold more sauce!
***VERY IMPORTANT TIPS ON PREVENTING CRACKING***
Cheesecakes with cornstarch or flour added to the batter do not crack as easily from overbaking. The starch molecules will actually get in between the egg proteins preventing them from over-coagulating. No over-coagulating, no cracks!! Some bakers add extra insurance to a cheesecake recipe that doesn’t contain cornstarch or flour, by simply adding 1 tablespoon to 1/4 cup of cornstarch to the batter with the sugar.
With today’s trend to produce larger and higher cheesecakes and to bake them without the benefit of a waterbath, they tend to overbake at the edge before the center of the cake has reached the temperature necessary to set (coagulate) the eggs. Here, your cheesecake will tend to form deep cracks upon cooling.
Don’t bake your cheesecake at too high a temperature (I recommend baking cheesecakes at 300-325 degrees F at the highest) The egg proteins will over coagulate from too much heat which eventually shrink when cooled, causing cracking usually in its center or tiny cracks all over its top. If you heat it up to fast or cool it down too fast you’re also going to get cracks.
Cheesecakes can be frozen. Careful wrapping is very important. To freeze, place a fully cooled cheesecake in the freezer, uncovered, for 1 hour. If it’s in a springform pan, remove sides of pan and freeze with the pan bottom in place. After 1 hour, use a knife to separate the cheesecake from the pan bottom. Slide it onto a foil-wrapped piece of heavy cardboard. Wrap in plastic wrap, then carefully place it inside a large freezer bag or wrap it in heavy duty aluminum foil. Label and date. Freezing for more than a month is not recommended to retain the best quality.
For a cheesecake with topping, such as fruit, always freeze cheesecake WITHOUT the topping and add the topping before serving.
Always thaw a cheesecake overnight in the refrigerator. When partially thawed, transfer it from the cardboard bottom to a serving plate.
” Water Bath ” For Baking Cheesecakes
A “water bath” is a method that will help keep your cheesecake from cracking while baking.
Instructions For Water Bath
First, take heavy aluminum foil, and wrap it around sides and bottom of your springform pan or cheesecake pan with removable bottom. This prevents leakage while baking your cheesecake.
Place your springform pan or cheesecake pan (filled with cheesecake batter and crust) into a larger deep baking pan* that it will fit into easily.
*Note: The larger pan should be at least 2-3 inches in depth.
Place in pre-heated oven. With a kettle filled with very hot water, pour water into the larger pan about halfway up, or approximately 1 1/2 to 2 inches.
Bake cheesecake as directed. When cheesecake is done, remove springform pan or cheesecake pan (if using) from “water bath” in oven. Carefully remove larger pan with water in it from oven. It will be very hot. Discard water when it has cooled.
Remove aluminum foil from sides and bottom of pan after your cheesecake has cooled completely in the refrigerator.
When you are ready to release sides of springform pan, or remove cheesecake from a cheesecake pan with removable bottom (if using) and cheesecake has cooled in refrigerator at least 4 hours or overnight; this is the best time to remove aluminum foil.