Post 307: Paper Butterflies on Betzalel and Shatz Midrachove, Some activities for Design Week Jerusalem 2016 Pull-Apart Rugelach Adapted from The Smitten Kitchen Cookbook

wp-1464110859364.jpegFor For hose of you out there who are way past flicker, please bear with me on this learning curve. The photo taken above at night is my first spotting of paper butterflies, all shapes and sizes. The art students keep spreading them over trees and lamp-posts. This spread is over a bus stop. As I get better at using flicker, I’ll get the photos from my phone. The best that I can do for now is give you the link: https://www.flickr.com/photos/7552971@N05/shares/3L4rb6 showing 5 additional charming butterfly photos. We had a very windy day today and they are still attached! I expect that this flurry has to do with Jerusalem Design Week: Details Blow:

Main Exhibit

A large presentation of exhibits by local and international artists will be held at the Hansen House. The theme of the exhibit will focus on designers in the age of information and how it affects our daily lives.

Where: Hansen House, 14 Gedalyahu Alon, Jerusalem
When:
Thursday, May 19, 07:00 to 11:00 pm
Friday, May 20, 10:00 am to 04:00 pm
Saturday, May 21, 10:00 am to 10:00 pm
Sunday-Thursday, May 22-26, 12:00 am to 11:00 pm
Cost: free

Israeli Design at Villa Schruber :This event revolves around the best, young and local designers. Learn how their courage and the Israeli community affects their design and creations.

Where: Villa Schruber, 2 Pinsker St., Jerusalem
When:
Thursday, May 19, 07:00 to 11:00 pm
Friday, May 20, 10:00 am to 04:00 pm
Sunday-Thursday, May 22-26, 12:00 am to 11:00 pm
Cost: free

Design at the First Station

This exhibits is the story of a group of talented students that built a cause and effect machine that will showcase the importance of working together, no matter the race or nationality.

Where: The First Station, 4 David Remez St., Jerusalem
The machine will operate on the following schedule:
Thursday, May 19, 05:30 pm
Friday-Saturday, May 20-21, 10:00 am, 12:00 am, 02:00 pm
Sunday, May 22, 05:00 pm
Monday-Thursday, May 23-26, 11:00 am to 05:30 pm
Cost: free

You can also view the full schedule of the Design Week by visiting the Hansen House website (in Hebrew).

Details

When: May 19-26, 2016
Where: Hansen House, 14 Gedalyahu Alon, Jerusalem
More information: +972-625-7772, Hansen House Website (in Hebrew)

– See more at: http://www.itraveljerusalem.com/events/jerusalem-design-week/#sthash.bPF9Sg5r.dpuf.

Also part of the design week events:SHIDRUGATION

At the entrance to the Clal Building, on the Jaffa Street level, an activity compound will be built by artist Yaakov Sasson, where the Nahalata Group will run arts and crafts workshops.  During the week, objects in need of an artistic/ design update may be brought to the compound.

Friday, May 20th, 11:00-16:00 – Kick-off Carnival

Activity Hours:  Sunday to Thursday – 12:00 to 20:00

The workshops will begin at 15:00:  Amazing design workshops, purse making, clothing upgrade, etc.

Daily tours will leave from the compound at 16:30.

 

 THE GIVAT RAM COMPOUND 

The Bloomfield Science Museum

The museum will offer a workshop on building with assorted materials, and as part of the Design Week, the workshop will host design students and architects who will design and build models onsite.  The public is invited to take part in the building experience.  During the Design Week, there will be an ‘Under Construction’ Event – featuring a variety of workshops, demos and a huge fair with building games for the entire family.

Among the various activities:  An amazing building games fair, an exhibition of ‘Why Buildings Don’t Fall” – Aggregate Construction, etc.

Activity Hours:

Monday to Thursday          10:00 – 18:00

Friday                                    10:00 – 14:00

Saturday                                10:00 – 16:00

Amit Zoran’s Laboratory

Amit Zoran will open his innovation lab to the public, especially for Design Week, offering a glimpse into selected experiments and products that combine the world of digital production and mathematical models with culinary art and handicrafts.

Activity Hours

Monday to Wednesday       17:00 – 19:00

At 17:15 and 18:15, there will be a presentation at the Computer Science Building at the university.

There is palpable current, a pulse that pervades the butterfly area and even the bare walls across from our apartment has exhibits: I responded to the sign on the space, taken by the School of Visual Theater. Yes, it’s like a land grab!

Hi,
I saw that students from the School of Visual Theater were covering the space on 2 places opposite 9 Shmuel Ha Nagid. That’s where I live. We chatted a bit about the source of their components, which I commented were reclaimed from the garbage. Then we had a laugh together. Perfectly the best source of materials.
I am an artist. I have a lot of ceramic and glass tile. I would like to collaborate with you on a project for the 2 places that is permanent. Also the surface holes need to be filled.
Kol tuv
Ida 052 522 7635. I received a reply both from the Visual Arts Public Relations staff member, Renat, and Huddie, the fellow I met during the winter. They don’t want to fix or make any changes in the cracks, just want to put up drawings. OK by me.

img_20160522_110735.jpg

http://lifeinisrael.blogspot.co.uk/2014/09/hitchaivut-authorization-from-macabee.html

For much of this past week I have been consumed with un-food, un-work, un-fun. There were great positives too, Torah inspiration, dedication. Yes, you guessed it, seeing doctors, lots, sharing time with the shining medical staff of the Cardiac unit floor eight Hadassah Hospital Ein Kerem. Not that they were unpleasant. They were informed and helpful. But for a homebody like me, seven days of being subject to the waiting that treatment at any hospital entails, was debilitating. And I wasn’t the patient. Just imagining what the patient was going through! Dai (enough in Hebrew).

Admission to a hospital here in Israel, through everyday channels, requires a Hitchaivut, assumption of responsibility to pay for your stay by your HMO. If you would like to learn more about the admission process, I suggest http://lifeinisrael.blogspot.co.uk/2014/09/hitchaivut-authorization-from-macabee.html

Every patient has a different experience.

On Friday took a stroll around the corner to the weekly outdoor Artist’s Fair on Betzalel. Not close to the numbers exhibiting at the Washington Square Art Shoe (remember those?). There are about 50-60 vendors including designers working.wp-1464198937488.jpeg

The designers set up an out-door studio. The project was a tent made from recycled fabric. People brought their unwanted clothing. One table was designated to cut out gold circles and another designer ironed them on a square on a rectangle of fabric. A third designer joined the pieces at a sewing machine powered by electricity from a nearby restaurant.

Recycling, is promoted mainly for water use as. I am not sure, but I think that less clothing is thrown in the garbage here than in the States. Let’s say, people can opt to pay almost nothing for clothing.We have gemachim, small centers in a house or basement, where second hand clothes are distributed, much coming from abroad.

Lastly, if all this walking and watching has gotten you hungry, check out a description of superfoods, followed by a comforting pastry for Shavuot. Lastly is a description of the daikon  pickle, and an invitation to a Lag B’Omer Barbeque. Sorry past already.

Super-foods:https://alanfitness.wordpress.com/

Super-food powders, such as maca, baobab and moringa, and spices such as cinnamon, ginger and nutmeg, blend in easily to any batter, adding both flavor and antioxidants.  And they also say there is good news for the chocoholics out there—the darker the chocolate, the less sugar and more flavanols it has. Dark chocolate (at least 70%), cacao (raw, unprocessed cocoa powder) and cacao nibs can be added to a brownie or mousse recipe for layers of chocolate flavor and texture. The flavanols in chocolate are antioxidants that act to lower inflammation and boost immunity.

Pull-Apart Rugelach
Adapted from The Smitten Kitchen Cookbook

Rugelach fillings are as flexible and creative as you are. Here, we use some jam, cinnamon-sugar, and a mix of chopped nuts, dried fruit and chocolate as the “coarse” mix but you can swap this with 1 cup of whatever you’d prefer. I use an egg wash for shine on top, but if eggs are an issue for you, brushing some cream over the top works too. In regards to the dough, I just want to underline that unlike pie crusts, puffed pastry or croissants, the flakiness here is not something it takes magic and/or advanced skill to create; you don’t need to cut cold butter into flour, envelope, roll, or anything else. No matter how you blend it, the results will be incomparably flaky.

Makes 40 to 48 rugelach

Dough
2 cups (260 grams) all-purpose flour
1/2 teaspoon fine sea or table salt
1/2 pound (225 grams) unsalted butter
1/2 pound (1 8-ounce or 225-gram package) cream cheese

Filling
2/3 cup (135 grams) granulated sugar
1 1/2 tablespoons ground cinnamon
1/3 cup miniature chocolate chips or finely chopped bitter- or semi-sweet chocolate
1/3 cup toasted nuts, chopped small (I used walnuts)
1/3 cup dried fruit, chopped small; (I used tiny dried currants, no chopping needed)
1/2 to 3/4 cup jam (I used seedless raspberry, apricot is more traditional)

Finish
1 egg beaten with 1 teaspoon water or milk
Remaining cinnamon-sugar from above

Make the dough:

In a food processor: Place flour and salt in work bowl fitted with standard blade. Pulse to combine. Add cream cheese, chopped into large chunks, and run machine until it’s fully dispersed into the flour. Add butter in large chunks and run machine until dough starts to clump. Dump out onto a large piece of plastic wrap and form into a flattish disc.

With a mixer: Let butter and cream cheese soften at room temperature. Beat both together until light and fluffy. Beat in salt. Add flour, beating until it disappears. Scrape dough onto a large piece of plastic wrap and form into a flattish disc.

Both methods: Chill dough until totally firm — about 2 hours in the fridge you can hasten this along in the freezer for about 30 minutes. (Dough keeps in fridge for up to a week, and in freezer much longer.)

Form the pastries:

Heat oven to 350 degrees F and line a couple baking sheets with parchment paper or nonstick baking mats.

Stir cinnamon and sugar together in a small dish. Combine coarse mixture of chocolate, nuts and dried fruit in a second dish.

Divide dough into quarters and roll first quarter out on a floured counter into a rectangle about 12 inches wide and 7 to 8 inches long, with the wider side to you. Thinly spread dough to all but the furthest 1/4 inch from you — which seals better once rolled if bare — with about 2 to 3 tablespoons jam. (I find that with seedless raspberry, 2T covers nicely but with thicker jam, you’ll need 3T to coat it thinly. If your jam is difficult to spread, you can warm it gently in the microwave for a few seconds first.) Sprinkle with 2 tablespoons cinnamon-sugar mixture, then 4 tablespoons coarse fruit and nut mixture.

Roll dough from the 12-inch side in front of you into as tight as a log as you can, using your fingers to lightly seal the ends onto the log. Repeat with remaining logs.

Now, choose your final shape:

To make classic, easy sliced cookies: Place log of filled dough in freezer for 10 to 15 minutes; it will cut more cleanly once semi-firm. Trim ends from log so they have a clean shape. Cut log into 10 to 12 even slices. Arrange on prepared baking sheets a couple inches apart from each other.

To make a ring of spirals: Place log of filled dough in freezer for 10 to 15 minutes; it will cut more cleanly once semi-firm. Trim ends from log so they have a clean shape. Cut log into 10 to 12 even slices. Arrange them in a ring formation on prepared baking sheets so that each link touches. Do note: This will be the hardest to lift in one piece from the baking sheet once cool.

To make a pull-apart wreath: Form log into a ring, connecting the ends and smoothing the dough to seal the shape. Place ring in freezer for 10 to 15 minutes; it will cut more cleanly once semi-firm. On prepared baking sheet, cut 10 to 12 evenly spaced apart notches in ring, cutting through all but the last 1/4-inch of log so it stays connected.

To make a pull-apart log: Place log of filled dough in freezer for 10 to 15 minutes; it will cut more cleanly once semi-firm. Trim ends from log so they have a clean shape. On prepared baking sheet, cut 10 to 12 evenly spaced apart notches in log, alternating sides that you cut from, cutting through all but the last 1/4-inch of log so it stays connected.

To make a split log twisted together like a babka: Don’t. It was a flopped-open mess. We couldn’t even eat it. [biggest lie, ever]

For all shapes: Brush top(s) lightly with egg wash and sprinkle with a total of 1 teaspoon of the remaining cinnamon-sugar mixture. Bake for 20 to 25 minutes, until golden brown on top. Individual cookies need to cool only a few minutes on baking sheet before they can be transferred to a cooling rack but larger rings, wreaths and logs do best if they cool at least 3/4 of the way to solidify more before attempting to carefully transfer them.

Cooled cookies keep in a container at room temperature for a week, and in the freezer for a month. Just not around here.

More do-ahead tips: Your filled log of rugelach is also easy to freeze until needed (I did this with the two I had left). Wrap well, and you can slice it into cookies straight from the freezer, baking them while still frozen — you’ll just new a few extra minutes in the oven.

TAKUAN

20140520-tsukemono-takuan.jpg

Takuan is a crunchy daikon pickle named for the Zen monk credited with its invention. It’s distinguished by its bright yellow color, which can be achieved through the cultivation of bacillus subtilis bacteria during fermentation, heightened by the addition of persimmon peels, nasturtium flowers, or other coloring agents.

How it’s made: Daikon is sun-dried and salted before being placed in a container with nukadoko, a rice bran-based fermenting medium rich inbacillus subtilis. It’s then left to sit for anywhere from a few weeks to a few months.

How it tastes: Mildly tart and citrusy with a slight funk.

Serve it with: Plain rice, in bento boxes, and in maki rolls, either on its own or with fatty tuna. It’s also popular in Korea (where it’s known as danmuji), appearing inside kimbap rolls or with jjajangmyun (black bean noodles).

 

 

 

 

 

 

 

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