Post 317: ESRA trip Shavuot Smorgasbord – Carrot fruit muffins

Now that summer is here, I’ll be sharing promising group trips with you.

ESRA trip Shavuot Smorgasbord

Event Date and Time:

08 June, 7:00

ESRA Bus Trip

A Shavuot Smorgasbord   – a visit to 3 places of local and seasonal interest

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  • The Buffalo Farm on Moshav Bitzaron between Ashdod and Gedera. Learn all about ‎the raising of buffalo in Israel and making kosher mozzarella in particular. Opportunity to taste their variety of cheeses and yoghurts .‎

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  • The ‎Floroz Garden Centre at the Shilat Junction, Modi’in.‎ We will be able to hear about the cultivation of their ‎magnificent roses that inspire poetry and are a symbol of love.

  • The Aladdin Organic Olive Farm – including a tour around the farm ‎to hear all about olives, the oil press, olive oil, free-range chickens, medicinal herbs, etc. ‎ We will also be able to enjoy pita from the taboun with hummous or labana, together with a herb infusion, natural ‎lemonade and tea or coffee.

PICNIC LUNCH AT ONE OF THE SITES

The trip is only suitable for participants who are in good health and do not need assistance.
Participants need to be able to stand for long periods ‎and walk on rough terrain.

Location:

Pick-up Points:
08:00    Ra’anana – opposite Ahuzat Bayit on Derech Ha’park
08:45    Tel Aviv – Arlosoroff Train Station – by SIXT car rental

Contact Name:

ESRA Beit Fisher

Telephone:

I am a former mathematics (High School Teacher). I follow one math blog. Try not to be intimidated by the content in a math blog, verses the glossy photos in a food blog. Yes, the math blog is a little like the old Calculus 1 Course. Study the model example. Is that so different from following a recipe?

One is limited in following a recipe if one is a raw beginner. There are assumptions and one is offered a framework. The following article provides testimony to the circular chat that math folks do. It is quite funny.

https://rjlipton.wordpress.com/2016/04/27/get-a-job/

The same blog offered the ready an article called Rejection.  Dick Lipton and Ken Regan are the authors. All academics are required to publish and if articles are not accepted by particular journals, then panic can set in. A review of a book:

“In spite of the incredible reputation of the book, I could not find in it a single important doctrine that was both true and original. What is original in the book is not true, and what is true is not original. In fact, even most of the major errors in the book are not original, but can be found in a score of previous writers.”

Now, I ask you, cannot this criticism  be  voiced at our presidential candidates? Why is it that I can hear William F. Buckley shouting the criticism from his grave? True and Original, need to remember that.

 

The following is very cute:

Hebrew commercial for lowering salt intake and eating healthy foods
https://www.youtube.com/watch?v=TfFJXCexYK4

Raisin-Carrot Muffins

Raisin-Carrot Muffins

  • Makes: 16 servings
  • Serving Size: 1 muffin
  • Carb Grams Per Serving: 24
From Diabetic Living
Ingredients
  • 2/3 cup golden raisins or dried currants
  • 1/2 cup boiling water
  • Nonstick cooking spray
  • 1 1/2 cups all-purpose flour
  • 1/2 cup whole wheat flour
  • 1/3 cup toasted wheat germ/ground flax seed
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1 egg
  • 1 1/4 cups buttermilk/pareve substitute
  • 1/3 cup packed brown sugar or brown sugar substitute* equivalent to 1/3 cup brown  or 2/3 cup shredded apple,- or  puried fruit on hand, you can add even more if you shred the apples and squeeze out the juice and then chop.
  • 1/4 cup cooking oil
  • 1 cup finely shredded carrot
  • Ground cinnamon

 Directions

  1. Preheat oven to 400 degree F. In a small bowl, combine raisins and boiling water; set aside. Coat sixteen 2-1/2-inch muffin cups with cooking spray or line with paper bake cups; set aside.

  2. In a medium bowl, stir together all-purpose flour, whole wheat flour, wheat germ, or ground flax meal, bakingpowder, baking soda, salt, and the 1/2 teaspoon cinnamon. Make a well in the center.

  3. In a small bowl, beat egg slightly; stir in buttermilk, brown sugar or substitute, and oil. Add all at once to flour mixture; stir just until moistened (the batter should be lumpy). Drain raisins. Gently fold raisins and shredded carrot into batter. I added the dry ingredients to the combined fruit plus batter.

  4. Spoon batter evenly into prepared muffin cups, filling each cup two-thirds full. I weigh out 85 grams. Sprinkle with additional cinnamon.

  5. Bake for 18 to 20 minutes or until golden. Cool in muffin cups on a wire rack for 5 minutes. Remove from cups. Serve warm. Makes 16 muffins.

  6. Tip

  • *Sugar Substitute: Choose from Sweet ‘N Low Brown or Sugar Twin Granulated Brown. Follow package directions to use product amount that’s equivalent to 1/3 cup brown sugar.

Nutrition Facts Per Serving:

Servings Per Recipe: 16
PER SERVING: 146 cal., 4 g total fat (1 g sat. fat), 14 mg chol., 168 mg sodium, 24 g carb. (2 g fiber), 4 g pro.

 

For blog writers, gleaned from rejection letters: what you write may sound original but not be true, and what is true  may not be original and the goal is to be original and true and why have I heard that before?

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