Monthly Archives: January 2016

Post 275: Now that it is winter for real, and we are home more than out, there are many new class attractions: Fantastic topic: ‘View of Physics Deeply without Math’ 8:15 p.m. to 9:15 p.m. but come at 8 p.m. to avoid being rude Only days remain to register for the 5th Maale Adumim Food Auction! 101 Cooks lemongrass Curry paste recipe Emuna Women *White Elephant Sale*, *June 29-30, 2016*


Back by popular demand The Remarkable Ladies’ Evenings at Sokol’s, Hakablan 41/18 Har Nof.

This time enjoy Rivca Hildenbrandt, bat Yisroel, linguist, and physics student. Fantastic topic: ‘View of Physics Deeply without Math’

8:15 p.m. to 9:15 p.m.  but come at 8 p.m. to avoid being rude January 13, 2016  Wednesday

Please don’t miss this once in a lifetime chance to learn about Hashem’s infinite universe and modern science breakthroughs explained for laymen.

No charge Questions: 02 6522 706 Mrs. Sokol

Maale Adumim Food Auction!


Only days left to register your goodies for Maale Adumim’s 5th Food Auction! Deadline for submitting donated food items is this Sunday, Jan. 10, 2016.

This exciting and fun charity project is open to everyone – women, men and children.
You can offer for auction any of your favorite home-made foods (as long as it’s kosher, it’s in).

A list of all items offered will then be generated,
and then everyone will have the chance to bid on any items they’d like to buy. Highest bidder(s) win!

All funds collected go to Keren Nevo that provides
financial support to needy Maale Adumim residents
(coordinated by Rav Elisha Aviner, in cooperation with
the city’s Welfare Dept).

You can enter your donation on the auction googledoc
by pressing here
or, if you want your donation to be a surprise, contact Adina with any questions

Friday, January 29, 2016, is the final date when foods will be delivered (or you can arrange winner to get the
item at a later date).

So…. start thinking of yummy, fun dishes to make and
auction off! Adina Kischel


I just returned with a batch of dry Lemongrass:

It is very prominent in Thai cooking and we have many residents from Thailand in Israel;

Lemon Grass: Cooking With Thai Lemon Grass

Lemon grass is a prominent Thai food ingredient. The thick stem like appearance of lemon grass, is not the same as grass as we normally know it to be. The lower portions of the lemon grass stem is often sliced (round) and used in salads and other dishes. Grocery stores often stock dried lemon grass and lemon grass powder, these can be used as substitutes.

Lemon Grass, What Is Thai Lemon Grass?
When talking about lemon grass, most of us would visualize thin streaks of grass. The above lemon grass image shows something quite different. Lemon grass, also called Thai lemon grass (in Thailand) is more like a stalk or stem. Pieces of this stalk are cooked in various dishes, the upper portions of lemon grass are often boiled in soups. Fresh food marts normally sell lemon grass in lengths of around 8 inches, or 20cm. The origins of lemon grass can be traced to China, Vietnam, Thailand and Malaysia. The distinct lemon (citrus) aroma of lemon grass has impressed cooks in many more countries. Today, fresh lemon grass stalks, powdered lemon grass and dried lemon grass are options available to cooks. The best flavour is ofcourse available by using fresh lemon grass, use the other options only if you cannot find fresh lemon grass stalks. The Thai word for lemon grass is takraai.

Lemon Grass, History And Aroma Of Lemon Grass
If you look at the tremendous popularity of lemon grass in Europe and North America, it is hard to believe that the true origins of lemon grass are in South East Asia. This lemon scented grass is grown on a commercial scale in Thailand, Malaysia, Vietnam and China. A typical piece of lemon grass would be around 8 inches (20cm) long with a slight bulge towards the end. Lemon grass might look a little like a fat spring onion, but the aroma is distinctly different (from spring onions). The color of lemon grass is a pale green with, slight brownish (or brownish pink) portions. To get the true aroma of lemon grass, you will need to cut the stem. This releases the distinct citrus aroma that is bound to stimulate your taste buds. It is this lemon aroma and flavour that gives lemon grass it’s name. Regarding the taste and flavour of lemon grass, it could be described as an intense lemon flavour. You will also get a slight ginger flavour when tasting lemon grass.

Cooking With Lemon Grass
Numerous South-east Asian dishes use lemon grass. In Thailand, ‘takraai’ which is the local name for lemon grass, is used in salads, soups, stir fried dishes etc. Lemon grass is often pickled and eaten along with rice dishes. The abundance of lemon grass in Thailand, has made it an important ingredient in Thai food. A very interesting feature of Thai cooking is to flavour hot cooking oil with slices of lemon grass, ginger or galangal. This also creates a terrific aroma in the kitchen, try this and you will agree. The ‘oil flavouring’ is done as the oil is being heated and before, the main ingredients are put into the heated oil pan.

There is more than one way in which lemon grass can be used in the cooking process. Before you use either of the processes, remember to trim off the base of the lemon grass. Notice the lemon grass image shown above, cut off around 1cm from the base. The remaining length of the lemon grass is what needs to be used in cooking. The stalk of the lemon grass is the upper portion above the bulbous base. This portion is slightly crushed with a wooden pestle and boiled in soups and stews. The slow cooking releases the aroma of the lemon grass. You can take off the lemon grass and discarded it once the cooking process is finished. If you have a Thai food recipe for a salad or stir fried dish, you could use the bulbous portion. This is the lower portion of the lemon grass, remember you have already trimmed the base away. If you have not done so, chop off around 1cm from the base of the lemon grass, we will not be using the small cut off piece. You can use around 5cm which is about 2 inches, eitherslice it (round slices) or chop it finely into small pieces. These sliced or chopped lemon grass pieces can now be used to make your salad or stir fried dishes. Many Thai food recipes use this method to cook lemon grass.

Closer Image Of Thai Lemon Grass

 Both lemon grass and Thai lemon grass, mean the same thing. The lemon aroma is released the moment the lemon grass is cut. The aroma gives it the name ‘lemon grass’.

Some More Notes On Lemon Grass
Fresh lemon grass is available in most countries, dry lemon grass and powdered lemon grass can be used instead of fresh lemon grass. Use these options only if fresh lemon grass is not available. A teaspoon of powdered lemon grass would be equivalent to using a stalk of fresh lemon grass. You can also find packets or containers of ‘lemon grass paste’, this is wet and does retain a fair degree of aroma and flavour. Follow the instructions on the packet or container to store your lemon grass paste. Some people suggest using lemon instead of lemon grass. Lemon does not have that punch and intensity of fresh lemon grass. If you are one of those persons who suffers from acidity after consuming lemon, there is good news for you. Lemon grass will give you the tempting aroma of lemon without the acidity. When storing lemon grass, place it in a paper bag and put it in the vegetable compartment (not freezer) of the refrigerator. The lemon grass will retain it’s flavour and aroma for around 2 weeks.

Here’s a recipe which uses it:

Turmeric Curry Paste from 101 Cooks

Lemongrass Turmeric Curry Paste Recipe

If you’re not sure how to prepare lemongrass, just keep in mind that you’re after the tender center part in the center of each stalk. Peel the fibrous layers back, and discard. Trim any tough parts at the top and tail, and reserve just the tender center for chopping.

4 lemongrass stalks, trimmed, tender center part only
6 medium garlic cloves, peeled
6 medium shallots, peeled
3 medium serrano chiles, stemmed
3-inch piece of ginger, peeled
1 1/2 teaspoons ground cumin
2 teaspoons ground turmeric

1/4 cup good extra-virgin coconut, sunflower or olive oil
a drizzle of lime oil or zest of one lime, optional

If you’re making the curry paste in a mortar and pestle, start by smashing the lemongrass, and add each ingredient from there. If you’re using a food processor or blender, combine the lemongrass, garlic, shallots, chiles, ginger, cumin, and turmeric, and pulse until the ingredients start to come together. You can add the oil at this point, and blend again. Stir in the lime oil or zest. The paste will keep in the refrigerator for about a week. Freeze any paste you wont use for future use.

Makes about 1 cup.

Prep time: 5 min

WANTED: Merchandise for Emunah White Elephant Sale

Chaya Grodner


*Merchandise Needed!!!*

If you are moving, downsizing or cleaning out,
Emunah needs your unwanted items for our annual sale.
All the proceeds support Emunah’s Jerusalem children’s projects.

*Merchandise can be dropped off Sunday-Thursday
from 9:00 a.m.-1:00 p.m. or when you are attending a class
or meeting at the Emunah Building, 6 Arlozorov St.*

Any questions please contact:
*German Colony* drop-off, Julie Goldberg-Botwin 7 Masaryk St., under front porch table,
*Har Nof*, Rella Borowski (052-766-7318),
*Ramot*,Tami Simon (02-587-9974),
*Talbieh*, Sandy Lerner (02-563-9576).

*We can accept large or heavy deliveries at the building* by prior arrangement only.
Our office staff will not be available for drop-offs*
Any questions contact Bette Gorden (054-344-7869).

*Wish list for this year’s sale:*

Books including children’s books in Hebrew or English including fiction and non-fiction (no dictionaries or sforim) CD’s and DVD’s office items.

Children’s toys, games, puzzles & sports equipment

For the Home: Decorative items Electric appliances, new only,(no electronics or computer equipment) furniture (small) health, kitchenware, beauty aids household items

Gifts and Personal:Judaica Jewelry,Linens Luggage, backpacks and sports bags, purses, scarves and hats

*White Elephant Sale*, *June 29-30, 2016*



Post 273: VEGETABLE PATE The Garden of Spices by Shoshanna Harrari adapted

Inspiration means an activity ending in creation and the act of taking a breath. Inspiration is an individual activity. Doesn’t it seem that the more one reads, reporting, profiles of events and people, daily news, cultural coverage, and listens to media: podcasts, videos, and cartoons , the habit of inspiration declines.

Why is that?

I read the following self help post. Some of the ideas on the surface seemed relevant and I am including them here.

It’s not about the recipe. Just don’t ruin a good story with the truth. What I mean by that is…that the story of your day is not a random collection of fragments, not a blow by blow recipe. It is your perception and inspiration that you extracted from the day.

For example, I stood over my sink. After following any recipe, there’s the dreaded clean-up;  unforeseen chemical reactions take place between warm surfaces. When my hot spoon scrapes out the food left in my pressure cooker, the food sticks to the spoon and I don’t like to clean it up. Yes first cool down the spoon and pot. Patience, cooling down, has it’s own rewards. If the pressure/temp came down and I waited for the pot to cool to the right time, then the surfaces would not be sending out sticky alerts and sticking to each other.

What is the message practically? You can only have one thought at a time, ( from presenttensecoaching) and can only be in one place at a time …the place may not be your choice but the thought is.

There really is no time other than the present and it’s always ours … Learning to be more present,  is a process that can take a lifetime. We are overflowing in gratitude to Hashem for what we already have. We fully experience this moment whether it’s taking time to see the garbage pilled up and perhaps, contact the Mayor:


Therefore, the practice of becoming more present serves us in so many more ways than in just living more fully by actually paying attention. It makes us deliberate creators versus creating by default.

When we tune in and become aware of how we are feeling, we can discern how we are vibrating, whether we are in alignment and thus what we are creating. (presenttensecoaching).

“All negativity is caused by an accumulation of psychological time and denial of the present. Unease, anxiety, tension, stress, worry – all forms of fear – are caused by too much future, and not enough presence.” ― Eckhart Tolle – The Power of Now

But, while life happens in the present, we still must plan for the future, which almost sounds like a contradiction. Can we be present and still plan for the future and if so, how do we not make the future more important than this red-hot moment?

Here are two ways, which reveal how your “present” expands while planning for any sort of future event.

1)You are planning something that may or may not happen. 
You are sending out resumes, writing blog content.  It’s all about how you are feeling now in the present about what you are planning for in the future. If you are excited and feeling good and hopeful about the future, you will be emitting that positive vibration now just by thinking about this future event and will allow it to come to you with much more ease than something in your future that seems unlikely. (You are only as successful as your beliefs)
2)You are planning something to escape from a present situation. 
You are settled in a new place. Creating something in your future to maximize  from where you are right now is possible. Something you are moving towards feels so good to imagine  in your life. It is always a higher vibration and much easier to move towards something than to move away from something as when we are not happy with what is. This causes to create resistance, which holds us back from that which we desire. “Being okay with where you are…gets you where you want to be”. I am not saying you have to like where you are right now, just be at peace with it and accept what is. When you move towards something there is excitement, possibility and the imagination of already having it, which to the mind, is the same as if it’s already here. That vision will start the imagination of already having it, which to the mind, is the same as … If you are not happy now, you will not be happy in the future.
Kehal Chassidim Shaarei Chesed Synagogue
 Address: 2, Yesha’ayahu Bar Zakai St, Jerusalem, Israel
 Shiur Announceemeent
 I did not attend the Raw Foods Luncheon;

Dear Netta,

Many thanks to you and “The Ladies” for inviting me to an absolutely delightful luncheon gathering of raw and healthy food.

Here is a recipe for the VEGETABLE PATE  that was brought by Clara.  It is from Shoshanna Harrari’s THE GARDEN OF SPICES, page 200.


The Garden of Spices by Shoshanna Harrari adapted by me

1 t tamari, shoyu or sea salt

1 cup walnuts, soaked for 4 hours

i cup sunflower seeds, soaked for 4 hours

1/2 cup almonds, soaked overnight

olive oil and garlic and salt were called for without amounts

i used 2 cloves garlic,  about a teaspoon of salt, and “some” amount of olive oil when I was grinding the nuts

1 red pepper, chopped small

1 large onion, chopped small [I used a red onion]

1/2 t cumin powder

recipe called for 4 stalks celery chopped small, which I left out

1/2 t dried tarragon, which recipe called for but I missed (!)

Though the recipe called for chopping the veggies and mixing them in by hand, I first chopped the pepper and the onion in the food processor and then removed them.

Put the nuts, tamari, olive oil, garlic, salt and cumin into the food processor and process until smooth and well blended.

Add back into the food processor the chopped veggies and continue to grind until smooth.

I stuffed both celery and red bell pepper pieces with the spread and added carrots for dipping.  The spread is great on crackers, lettuce and just about anything else.

Can’t tell you how long this will last in the frig cuz, Baruch Hashem, we ate it all up.



Post 272: Information about the Tower of David Museum which is located in a medieval fortress near the Jaffa Gate in the Old City of Jerusalem-cooking classes this week Paleo Chocolate Zucchini Bread – Elenaspantry


The present is all about using caution in traveling around the city. Some venues are just too good to miss. Visitor Info: Tower of David Museum

The museum is located in a medieval fortress near the Jaffa Gate in the Old City of Jerusalem. There will be a few cooking classes this week.


Visiting the museum

Night Spectacular

* Combined ticket visit the Museum Day and night vision


₪ 40

₪ 55

₪ 70


₪ 20

₪ 45

₪ 55


₪ 30

₪ 45

₪ 55

Boy (18)

₪ 18

₪ 45

₪ 55

Soldier **

₪ 20

₪ 30

₪ 40


₪ 15

₪ 30

₪ 40

* Combined ticket: Reduced price entrance to night vision and a separate entrance to visit the Tower of David Museum Day.Visiting day at the Tower of David is exercisable for one year from the date of purchase of the ticket onboard. Night vision possible entry date prior coordination reservation center or on a space available basis. The museum is open in the afternoons and evenings rather than during the nighttime spectacle.
** Soldiers groups: the entrance to visit the museum free day in advance at tel 02-6265347.

Museum tours – for individuals
Hebrew: Mondays and Wednesdays at 10:30 am (July and August also on Fridays at 10:30)
English: Sunday through Thursday, at 11:00 am (July and August also on Fridays at 11:00 am) The tours included entrance fee to the museum.  The tours are held on holidays and public holidays. * Movie Introduction History of Jerusalem will be screened for groups by appointment only, at tel: 02-6265327 or email:

Group Visit Reservations
Tel: 02-6265327 or email:
of their training by phone: 02-6265347 or email:

Card “Member tower”
Login reusable museum during the day for a year.
Adult: 100 ₪, child (under 18) / student / senior citizen: 50 ₪.
The card provides:

  • 6 adult tickets Night Spectacular – 50 ₪
  • 20 adult entrance tickets on 20 ₪
  • Permanent bonus culture in purchasing tickets, tours and meetings at 15% off full price adult (two tickets for each event)
  • Current information and updates on events in the museum early.

Resident Card “Yerushalmi”
card provides:

  • Entrance to the museum during the day – adult 31 ₪, child 13 ₪.
  • ₪ 10 off the nightly spectacle for adults
  • 15% discount on activities, tours and events Tower of David


Youth Desk in Jerusalem

Friday | January 8 | 9:30 | Two lectures
culinary Jerusalem through the ages and culinary influences result of migration to Jerusalem in the 19th century

Non chewed history of Jerusalem
professor Edna Assis – tour guide and researcher culinary
culinary Jerusalem ancient period to modern times: the meals from the Second Temple and the innovations that led to Arab local cuisine. What is the worst cooking market? How has the Turkish government on the food in Jerusalem? What powers and brought into the British? What they ate during the siege and austerity?

Bulgur, borax and borscht
Speaker: Mill Netherlands – Chef – author of “forcing”, researcher and tour guide food
culinary, table and kitchen culture of immigrants to Jerusalem in the 19th century. How infiltration powers influenced the culinary Jerusalem? What effect would the pilgrims and Jewish immigrants on the local table? The lecture will deal with new flavors and migrants brought with them their impact on local food – Arab.
The meeting includes a tasting (Supervision: Rabbinate of Israel)


Paleo Chocolate Zucchini Bread recipe

Paleo Chocolate Zucchini Bread

This is a gluten-free, grain-free, dairy-free recipe for the entire family to enjoy.

Coconut oil, which studies have shown can help our immune systems mount resistance to viruses, is one of the ingredients that gives this bread a moist, rich texture. Sweetened with honey and a bit of vanilla, this makes an excellent after-camp snack for the kids or a summer evening dessert with a cup ofIced Ginger Chai.

Paleo Chocolate Zucchini Bread

Serves: 1 loaf



  1. In a food processor combine nut/seed flour and cacao powder
  2. Pulse in salt and baking soda
  3. Pulse in eggs, coconut oil and fruit/brown rice syrup, stevia, then zucchini
  4. Transfer batter to a greased 6.5 x 4 inch baby loaf pan, dusted with almond flour or to paper-lined muffin tins.
  5. Bake at 350° for 35-40 minutes
  6. Cool for 2 hours
  7. Serve

You can also double the recipe and use 1/4c cocoa powder and 80g of Dark Chocolate.