Monthly Archives: October 2016

Post 375: 10 Shekel movie day tomorrow

Letting my readers know about the 10 Shekel movie day tomorrow: Also, only one of the films appealed to me. I checked out the reviews.

Frugal and Kosher just reminded us that this Thursday, October 27, is Movie Day in Israel, where you can see new movies at top theaters around the country for just NIS 10! Book your tickets early, because seats tend to sell out quickly.

Websites for Yes Planet

and Cinema City

First list is daytime:

The Last Band in Lebanon* Only one I’m up for:



The Women’s Balcony

No showings

Deepwater Horizon




Don’t Breathe


Bridget Jones’s Baby

No showings

Bad Moms



No showings

Jack Reacher: Never Go Back





The Last Band in Lebanon



The Women’s Balcony


Deepwater Horizon




Don’t Breathe

No showings

Bad Moms




Jack Reacher: Never Go Back





Keeping Up with the Joneses




Post 374: Setting the Record straight:Hazel and Rafi Dobrin invite you to a support meeting at their house on Sunday, October 30th at 8 pm.



Hazel and Rafi Dobrin invite you to a support meeting at their house on Sunday, October 30th at 8 pm.


Guest speaker: DAVID BEDEIN

Address: 3 Hanerd Street, Ir-Ganim alef (near Kiryat Yovel). Phone 02-6422347, 054-4334051.

If you can come please let us know. David is practically a one-man department of the Foreign Ministry, doing vitally important work and he needs and deserves all the support he can get.

He’ll talk about his work and the movies he produces showing the way the younger generation of Israel’s neighbors is taught to hate Israel and prepare them for an endless war. This is fostered through a special agency of the United Nations set up for refugees from the Israel-Arab wars of 1948 and 1967 – UNRWA and financed by western governments. In effect UNRWA has become a major roadblock to peace. David Bedein has met with many overseas policy makers and helped influence their attitudes. His work must continue!

A call is being made for donations. It has been suggested that anyone who cares for Israel can donate a shekel a day. Yes — only 1 shekel a day!

To be part of this campaign please go to:

RSVP  —  Limited space

Rafi and Hazel Dobrin

Post 373: Some musings about Binyan Klal and the construction at Recov Betzall and Rechove Trumedor The artist works on the construction barrier are shown in the U-tube that is embedded in the following link:

After Sukot is the reckoning, “Alot Ha Mishkal”, which means “Weight goes up.”Yes, everyone gains weight during the holidays. It can vary between 2-5 pounds or more.

Look, most of us ate, and sat in the Sukah and found a place to lounge like the folks in the photograph. I have some ideas about shedding those pounds. Stick around for a future post.



When were you last offered a couch and mat to lounge on after a long walk?


My Jerusalem walk:

Perhaps you are familiar with  Binyan Clal?

Following is a brief history of the first “Mall” in jerusalem. Above is a photo of the entrance to the Mirpesset, a roof Urban/Ecology/Art/garden Center in the Clal building.

It’s worth the visit.

Completed in 1972, Binyan Clal was the first upscale, indoor shopping mall in Jerusalem. Built as part of a plan to revitalize Jaffa Road, it enjoyed a brief period of high occupancy until many tenants relocated to malls and office buildings in new suburbs in the 1990s. It is widely viewed as a commercial and architectural failure.

The land on which the Clal Center stands was formerly part of the campus of the Alliance Vocational School (Kol Yisrael Haverim School), the first Jewish trade school in Jerusalem.

Enrolling mostly Sephardic Jewish students, the school offered courses in tailoring, shoemaking,carpentry, blacksmithing, mechanics, engraving, sculpting (of stone, wood, and shell), coppersmithing, weaving, dyeing, stonecutting, and masonry. Founded in 1882 by the Alliance Israélite Universelle of Paris,  the school occupied 17 dunams (0.017 km2; 0.0066 sq mi) of land and consisted of a main building surrounded by long workshop buildings and landscaped gardens. Most of the school buildings and garden were razed in 1970 to make way for the Clal Center.

In 1976 a memorial to the demolished school was placed to the side of the Clal Center, facing Jaffa Road. The memorial consists of a decorative iron gate etched with the name of the school in French.

The gate is mounted between two stone pillars; it is not standing in its original location.

Another memorial to the destroyed school appears in the form of a mural in the Mahane Yehuda Market parking lot to the west. This mural depicts paintings of the main building and garden, and pictures of teachers and students.

Because of the building’s height, the Clal Center quickly became a popular venue for suicide jumpers who leaped from the upper-story windows. Rescue nets were subsequently installed on the outside of the building.

After the Clal Center was erected, a popular legend sprung up in Jerusalem that two criminals had murdered a third and buried him in the concrete foundations of the Clal Center. This rumor may have been started by parties interested in the project’s failure.

Partial view of shopping levels and food court inside the Clal Center.

When you walk around the center of town, stop at the construction at the intersection of of Recov Betzall and  Rechove Trumedor, which will be the new Betzalel Art School.

The artist works painted on the construction barrier walls are shown in the U-tube that is embedded in the following link:

The scattered schools which are part of Betzalel will be joined into one huge building, the Jerusalem Arts Campus.

[…] Set in downtown Jerusalem at the top of Bezalel Street, the campus combines three or more renowned institutions – The School of Visual Theater, The School of Middle Eastern Music and The Nissan Nativ Acting Studio. The expansive campus will serve to unite the different schools.


Post 372: Farbrengen w/ the ladies at the Abrahamsons Chabad 15/28 -The Old City, green door- Thursday chol hamoed SUCCOS, 3 Day Sukkot Festival at the Lake – Free Admission October 18 – October 20 Luna Park at the Lake – rides and attractions 11:00am – 4:00pm, Tumeric Pop Corn 101 Cookbooks <heidi@heidiswans

Sukot: Everyone is b”simcha on Sukot, quiet descends. We arrive at a special place .


Impossible to recognize street names and numbers in the evening. Here is the same building in daylight. Cornerstone states, Agudat Achim community established by American Central Building (Eshteray Ha Pirchei 10).


Thursday chol hamoed  in the Old City!

Sat Oct 15, 2016 9:10 pm (PDT) . Posted by:

“Ruth” ruthchabad

Farbrengen w/ the ladies at the Abrahamsons
Chabad 15/28 – green door-
Thursday chol hamoed SUCCOS,
in the SHADE of EMUNA,
stories, Torahs, sharing with Emunala,
Between 1-4 pm,
rechov Chabad 15 (green door)
pot luck vegetarian / halavi.

Looking forward to seeing you !
Hag sameach 🎼💥💐🎻🍬🍿🍮💝

3 Day Sukkot Festival at the Lake at  Maale Ha Adumim- Free Admission
October 18 – October 20

Luna Park at the Lake – rides and attractions
11:00am – 4:00pm
Free transportation every half hour starting at 11:00 am starting from city hall and will make pickup stops on the internal ring road. Buses will also make the return trip from the lake.

Tuesday October 18 at the Lake
8pm – Noa Kirel – performing for kids and youth
9pm – Ethnix – Israeli pop-rock band in new show “Hamisibah”

Wednesday October 19 at the Lake
4pm – Rinat Gabay – perfoming for kids
9pm – Muki – Israeli singer
Thursday October 20 at the Cultural Center
8pm – Indi Yeled – rock performance for kids (10 shekels)
7:30pm and 9:30pm – Yaniv ben Mashiach (49 shekels)
Second Hakafot in Ma’ale Adumim will take place on Monday night, October 24, 2016 at 8pm
Sdeh Chemed school yard
(Midbar Yehudah and Hagitit street corner)




We like to make a batch of this turmeric popcorn on a Saturday or Sunday. It keeps, divided into jars, for an easy snack later in the week. You can add all sorts of extra ingredients, but this is a consistent favorite – turmeric, saffron, nutritional yeast (cheesy flavor!), sesame, and toasted coconut.

3 tablespoons clarified butter, or virgin coconut oil
1/2 cup organic popcorn kernels
1/2 teaspoons ground turmeric
a generous pinch of saffron
scant 1/2 teaspoon sea salt

optional: (any or all of the following)
2 tablespoons nutritional yeast
2 tablespoons sesame seeds
a small handful of toasted coconut

In a large pot, over medium-high heat, combine 1 tablespoon of the butter along with a few con kernels. When they start to pop add the rest of the kernels, cover, and shake the pan until the remaining kernels pop. Be mindful to keep the popcorn moving to prevent burning. Remove from heat when the popping slows.

In a separate small saucepan combine the remaining 2 tablespoons ghee or clarified butter, with the turmeric, saffron, and salt over gentle heat. When melted, toss well with the popcorn, then toss in the nutritional yeast, sesame seeds, and toasted coconut.

Makes 4-6 servings.


Post 371: Thoughts after Yom Kippur: Looking for female singers; Sauteed bottle guord with ginger, parsley amd mint



I received this e-mail and am sharing it with you.

Dear Temech Anglos, (From: via

I hope you all had an easy and meaningful fast.

Sitting here the day after יום כיפור, reflecting on yesterday’s intense and beautiful תפילות, I still feel inspired and uplifted.  What I found particularly moving was the interaction between the בעל תפילה and the קהילה, the beautiful voice prodding the קהל who in turn responded with enthusiasm and feeling. A cycle of giving and receiving, of mutual encouragement and inspiration.

It brings to mind a story told of Rabbi Yosef Dov of Brisk who one day, when walking with some of his תלמידים, came upon three horse-drawn wagons transporting hay. As the wagons passed by in tandem, Rabbi Yosef Dov asked his students to pay attention to what was transpiring in front of them.  The third horse was eating hay from the wagon pulled by the second horse and the second horse was eating hay from the wagon pulled by the first horse.

All of the horses benefitted, but one horse benefitted more than the others.

The first horse benefitted solely by having its load lightened (by the second horse eating hay from the wagon it was pulling).  The third horse benefitted solely by eating from the second horse’s wagon.  However, the second horse benefitted by both eating hay from the first horse’s wagon AND having its load lightened by the third horse eating hay from its wagon.

Although there are a number of lessons that one can learn from this story, here too I identified the cycle of giving and receiving.  Success is nurtured by interaction, cooperation and reciprocal support. As initiators, our inclination may be to push forward, at times with little pause.  However, we should keep in mind that success is often achieved faster and more efficiently when we connect, engage and interact with like-minded individuals and learn to offer and accept assistance.

My belief is when we give credit to others we realize the enormity of the contribution. Also. when we announce the influence of our teachers, even if it is to help explain the steps of a recipe, we are inviting the student, or reader, or listener to be part of the chain. The chain is a three-fold process.















Ginger flavored sauteed Gourds with parsley and mint: Enough for 10: This dish will work well for Sukot. The dish can be prepared a week before and keeps well. It also can be the  basis for a vegetable soup.


10 bottle gourds all outer peel removed and sliced thin

2 cloves roasted garlic

2 Tablespoons Olive Oil

2 Tablespoons minced ginger


1-Heat Olive Oil in a stainless steel large wok or saute pan.

2-Add crushed garlic and slices of gourd. Use wooden spoon to stir, add only the amount that will cover the bottom of the pan, and stir for 5 minutes.

3-Remove with slotted spoon and layer the slices placing fresh  parsley,  and mint in between the layers.

4-Cool, cover and refrigerate.



Post 370: Dicken’s biographer wrote this ((Charles Dickens by Una Pope-Hennesy: My wife has presented me with number 10, I think I could have dispensed with the compliment (Charles Dickens); Interesting history of Tauchnitz Publishing. Musical Hallel for Women

  • I remember a conversation with a Catholic friend. Her honest remark came as no surprise. “We,  Jews, (pointing to me)  and Catholics, have many children, but there is one important difference between us. Jews want the next child. Catholics, often don’t”.  A fact not known to me about Dickens: Dicken’s biographer wrote this ((Charles Dickens by Una Pope-Hennesy: )

    “My wife has presented me with number 10, I think I could have dispensed with the compliment .”(Charles Dickens);

    There is an Interesting history of Tauchnitz , Publishing and Charles Dickens.

    He was the first author to obtain a copyright agreement with publishers outside of England.  ‘A Christmas Carol’ by Charles Dickens was one of the first fruits of the agreements that Tauchnitz, a Jewish owned publishing firm,  * (I have since been corrected, the firm was not Jewish) , put in place with British authors to pay them for authorized editions.Further explanation will be offered in a subsequent post.

    In the days before international copyright agreement, most publishers paid nothing to foreign authors, but Tauchnitz decided authorization was worth paying for. I also find this interesting because with ‘A Christmas Carol’ Tauchnitz hit the jackpot almost immediately.   Because of his agreement with Dickens, he received an early copy of the text and was able to get his edition out just about in time for Christmas 1843.   It was almost certainly a best seller, although as a slim paperback, copies have not survived well and early or first printing copies are now rare.

    Curt Otto Tauchnitz’s original firm is responsible for bring  almost every 20th Century British  authors’s works brought to the continent. The circle include James Joyce, Virginia Woolf, Aldous Huxley, D.H. Lawrence, Evelyn Waugh, Katherine Mansfield, Agatha Christie, A.A. Milne, John Masefield and Dorothy L. Sayers.

    Lastly, almost two centuries ago, with Tauschnitz’s publishing of Marx and Engel ‘s works, began the spread of revolutionary ideas to mass audiences.

    By the 1930″s  the Nazi party was in power in Germany and the takeover of Tauchnitz, was not politically accepable. There was therefore an arrangement for Tauchnitz to be bought by Oscar Brandstetter, the Leipzig firm that printed Albatross books, with all editorial control handed over to Albatross.  From 1934 on, the Tauchnitz and Albatross series were effectively managed jointly.

    Kurt Enoch, who as a Jew was effectively forced to emigrate, and John Holroyd Reece, who had a Jewish father.  However it was still a period of success for the two series, viewed together, that continued until the declaration of war in 1939. Indeed, every British book, published by Penguin Press has roots in Tauchnitz.

    Details of a community Hallel follow.

    This program is available for sponsorship.  

    Please contact KLM for details.

    Katamon Learning Experience invites ALL WOMEN

     to a …

    Women’s Musical Hallel

    Chol HaMoed Succot

    Tuesday, October 18, 2016

    Please arrive by 9:15 AM

    – Program begins

     9:30 AM!

    With  beautiful

    music and accompaniment with

    Tirtza Singer

    and Hanna Yaffe


    Followed by

    a Special Guest Speaker from Lawrence, NY:

    Rebbetzin Esther Wein

    Topic: ‘Daughters, Sisters and Mothers

     – Our Evolving Relationship with Hashem

    BIO: RebbetzinEsther Wein has been teaching Jewish women for close to 30 years. She is known for teaching subjects such as Parsha, Tefillah, Navi,

    and History on an intellectually advanced level, but gearing her shiurim towards students with all levels of education.She strives to expose students to fundamental Jewish ideas and their eternal truths. Drawing on great masters spanning from the Midrash, Rambam, and Ramban to more modern thinkers such as the Maharal, Ramchal, Rav Hirsh, her grandfather Rav Shimon Schwab and  LBLCT Rav Moshe Shapiro, she excites and inspires her audience with the ingenuity and profundity that is hiding just beneath the surface of the text and

    Mime and Story:

    Leeba … live!

    In the home and succah of the Lurie Family
    14 HaGadna, Katamon

    Donation:  20 sh

    Moedim l’simcha!

    Contemporary dance meets bar hopping in Jerusalem! The c.a.t.a.m.o.n. Dance Group presents From Jaffa to Agripas 2016 – dance in the Machane Yehuda Market, Jerusalem. Now in its 3rd edition, the initiative seeks to bring contemporary dance to a wider audience. From October 30 – November 1, 2016 dance performances will take place in Jerusalem bars. Admission is free, so you can bar hop to your heart’s content, catching a different show in each venue! Performances will take place in the bars from 19:30 – 23:00.

    You are warned to choose your venues cautiously.

    Sunday, October 30th

    Dror Liberman at Hashchena Bar 

    Sofia Krantz at Casino de Paris 

    Osnat Kelner at Dwiny

    Sharon Vazana at Freddy Lemmon

    Monday, October 31st

    Lital Ben Horin at Haschena Bar

    Hadas Noiman at Casino de Paris 

    Oryan Yochanan Freddy Lemmon 

    Tuesday, November 1st

    Dafi Altebeb at Hashchena

    Maya Gelfand at Freddy Lemmon

    Maayan Liebman Sharon at Street Market

    Nitzan Lederman at Dwiny

    From Jaffa to Agripas is an initiative of c.a.t.a.m.o.n. Dance Group, under the artistic direction of Elad Schechter, in cooperation with the Jerusalem Municipality.


    מיפו ועד אגריפס 2016 | מחול בשוק מחנה יהודה

12 כוריאוגרפים, 9 בכורות ושוק ירושלמי אחד

קטמון- קבוצת מחול Catamon- dance group מזמינה אתכם בפעם השלישית לחוויה ירושלמית המפגישה בין יצירות הבכורה של טובי הכוריאוגרפים ורקדנים מרחבי הארץ בשיתוף אמנים ירושלמים ובעלי עסקים בשוק מחנה יהודה

המופעים יתקיימו ב- 30/10, 31/10, 1/11 הם יחלו בשעה 19:30 ויימשכו עד השעה 23:00. הקהל יוזמן לעבור ממופע אחד לאחר כרצונו. בכל אחד משלושת הערבים יופיעו אמנים שונים כשכל עבודה תוצג שלוש פעמים במהלך הערב.

ראשון | 30 באוקטובר
יופיעו דרור ליברמן בבר ‘השכנה’ ,סופיה קרנץ ‘בקזינו דה פריז’, ואסנת קלנר ב’דוויני פיתה בר’ ושרון וזנה ב’פרדי למון’.
שני | 31 באוקטובר
יופיעו ליטל בן חורין ב’שכנה’, הדס נוימן תקרין וידאו דאנס מקורי ב’קזינו דה פרSee More

About ‎קטמון- קבוצת מחול Catamon- dance group‎

ק.ט.מ.ו.ן- קבוצת מחול בירושלים. ניהול אמנותי- אלעד שכטר.
C.A.T.A.M.O.N- dance group in Jerusalem. Artistic Director- Elad Schechter.
שוק מחנה יהודה ירושלים

Post 369: Eitan Katz in Performance – Flushing Meadows Queens, October 19th 8:30 PM: 12:30 Israeli Video at the OU center Yair Landau Memorial Library Tuesday October 25th Arbinka: written/directed by Efriam Kishon

Eitan Katz in Performance

New York City- Queens Theater in The Park, brings back fond memories.

12:30 Israeli Video at the OU center Yair Landau Memorial Library Tuesday October 25th Arbinka: written/directed by Efriam Kishon

Topol, best known for his lead role in the musical production Fiddler on the Roof, plays Arbinka, who becomes embroiled in a plot to rob the Israeli lottery in this social satire on police ineptitude and bureaucratic inefficiency. Bring your lunch along for the matinee.

Post 367:Recipes: Deconstructed stuffed cabbage, Menu For Dairy Break-Fast : Cheese and Mushroom Quiche, Onion Soup

I don’t know if you feel this way. Holiday and food. For Jews, you can’t have one without the other. Afterwards, I hear, “I don’t feel well from all that rich food”. Or, “So many leftovers”. Here’s a simple way to use leftovers.

My Deconstructed Stuffed Cabbage


  • 1/3 large whole green cabbage leaves
  • 1medium onion, chopped
  • 1garlic clove, minced
  • 1tablespoon vegetable oil
  • 1(15 ounce) can tomato sauce or equivalent stewed tomatoes
  • 12cup water
  • 1/2 to 1 cup fruit juice from homemade fruit compote- I peeled peaches and cooked them waterless in a pressure cooker very briefly. Used the juice.
  • 3tablespoons lemon juice
  • 1teaspoon ground allspice
  • 3 cups finely chopped cooked chicken
  • 1 cup cooked rice
  • 1egg, beaten
  • teaspoons  crushed Aleppo pepper or more
  • i inch ginger
  • dry mustard

Key to this dish is The Aleppo pepper (Arabic: فلفل حلبي‎‎ / ALA-LC: fulful Ḥalabī) is a variety of Capsicum annuum used as aspice, particularly in Middle Eastern and Mediterranean cuisine. Also known as the


Aleppo pepper, in its typical processed form.
Species Capsicum annuum
Origin Aleppo, Syria
Heat Medium
Scoville scale 10,000 SHU In Bleak House one of dicken’s “melancholy Truths” is “even great men have their poor relations”
Even great men have their poor relatives (Dickens, Bleak House). You can serve this dish to a bunch of your relatives, and have cash to send them on their way.


  1. Bring 6 cups water to a boil in Dutch oven over high heat.
  2. Add cabbage leaves and reduce heat to low. Simmer, covered, 10 to 12 minutes or until cabbage leaves are tender. Drain, rinse under cold running water. Or alternatively, peal outer 6 leaves of cabbage and freeze overnight. Then defrost and they will be pliable.
  3. Cook and stir onion and garlic in oil in large skillet over medium heat 6 to 8 minutes or until tender.
  4. Remove 1/2 cup onion mixture. Add tomato sauce, water, fruit juice, lemon juice and allspice, mustard  to onion mixture in skillet.
  5. Cook, uncovered 10 minutes, stirring occasionally.
  6. choose a large chicken frier pot and cover. Spread 1/3 cup tomato sauce over bottom
  7. Combine reserved onion mixture, chicken, rice, egg, mustard, grated ginger. black pepper; mix well.
  8. Place about 1/3 cup mixture in center of each cabbage leaf. Fold sides over filling; roll up. Stick tooth pick thru the leaves to close.
  9. Arrange cabbage rolls, seam side down, on sauce in pan. Spoon remaining sauce evenly over cabbage rolls.
  10. Cover dish with foil. Steam 1 hour 15 minutes or until very tender.  Comment: My rolls fell apart. Not a problem because the cabbage that I cut into small pieces were soft and tasty.

Menus for Before and After Yom Kippur

Menus for Before and After Yom Kippur

Tips and recipes for eating well before and after the fast.


  1. Starting with breakfast, and even days before, remind everyone to begin drinking a lot of water.
  2. The biggest problem with fasting is dehydration. I serve melon, grapes, and other foods with high water content.
  3. A few days before the fast, cut down or cut out foods and drink with high caffeine and high sugar content. If not, many people will suffer from withdrawal from these products on the fast day.
  4. A day before the fast, I remove or reduce spices that make a “lasting” impression.
  5. The day before Yom Kippur, it is a mitzvah to “nosh” all day long. It’s good to eat foods with high water content, i.e. grapes, melon etc. They act like time-released water on the fast. Hard candy is a good idea too.PRE- YOM KIPPUR LUNCH

This meal should be earlier than usual in order to give time for the Seudah Hamafsekes, the meal right before Yom Kippur. We eat lunch at 11:30. Simple and filling

Parsley Potatoes

These savory, easy-to-prepare potatoes, flavored lightly with parsley and a squeeze of fresh lemon juice, are a classic accompaniment for a fish main course. They’re practical for serving with baked trout because they don’t take much longer to cook than the fish does.

Whether to peel the potatoes is up to you. When they have attractive skins, I usually leave them on. If you don’t have small potatoes, quarter your potatoes so they won’t take long to cook.

700 gr. small potatoes
2 tbsp. margarine, olive oil, or vegetable oil
1 tsp. fresh, strained lemon juice
salt and fresh ground pepper
2 tbsp. chopped parsley

Scrub potatoes well. Peel if desired. Bring at least 2.5 cm of water to a boil in base of steamer. Boiling water should not reach holes in top of steamer. Set potatoes in steamer top and sprinkle with salt. Cover tightly and steam over high heat about 20 minutes or until potatoes are tender when pierced with a sharp knife.

Meanwhile, mix margarine, lemon juice, salt, pepper and 1 tbsp. parsley in a serving bowl.

When potatoes are done, remove them from steamer, drain briefly on paper towels, and transfer to serving bowl. Toss lightly with parsley mixture. Sprinkle with salt and pepper and toss again. Serve immediately, sprinkled with remaining parsley.

Makes 4 servings.

Lots of mixed green salad as you please.

In the afternoon, after Mincha, this meal is eaten. It needs to be concluded in the day before the onset of the fast. The meal consists of light foods.


Chicken soup with Matza balls.
Plain roasted or boiled chicken without any spices.
More salad with dressing.
Plenty of grapes and melon (don’t overdue it).

Matzah Balls

Easy to make, and it comes out great.

2 eggs
2 tbsp. vegetable oil
1/2 cup matzah meal
1 tsp. of salt
2 tbsp. of club soda (water may be used if club soda is not available).

Wisk eggs with oil. Add the salt. Mix in matzah meal. Add water and mix constantly. When finished, let it rest in fridge for twenty minutes. Fill pot half full with boiling water. Form mixture into small balls, tossing them into boiling water. Boil for 20 minutes. Carefully pour it into sieve and drain. It’s best to freeze matzah balls for additional fluffiness. Add to boiling pot of soup. Bring to a boil again and eat ‘em all up.


Some have a custom to eat meat or chicken after Yom Kippur. Since Yom Kippur is actually a holiday and we have been forgiven for our sins, it is fitting to eat a proper celebratory meal.

Turkey Rolada

1 kilo or 2 lb. rolled turkey “Rolada”
1/4 cup sugar
1 tbsp. oil
1 tbsp. flour
1 cup water
2 tbsp. lemon juice
lots of garlic in any form
1/2 cup wine of your choice
handful of raisins

Mix all ingredients together. Always add seasonings and corn flour to cold water before mixing, otherwise it will clump. Marinate Rolada 20 minutes, or a few hours, or overnight.

Place in pan covered and cook at 325°-350° for 1-1/2 hours covered and 1/4 hour uncovered.

Pour off sauce, let cool and remove strings. Slice into a baking tray.

Thicken sauce with cornstarch, pour over the Rolada and enjoy it.


Rice increases in weight by three times after preparation. It is ease after you get the hang of it.

1 cup rice
1 1/2 tbsp. oil
1 1/2 tbsp. margarine
1-2 tsp. salt
1 tbsp. powdered soup mix (optional)
1 tsp white pepper
1 1/2 cup boiling water

Start water boiling. Add flavorings while water is still cold. Bring to a boil.

At the same time, in a rice pot, add oil and margarine. When good and hot, add rice. Saute until hot and white. Add boiling water (carefully!!) into rice, stirring continually. Cover with aluminum foil and top of a pot. Reduce heat to the lowest setting for 20 minutes. Uncover rice. Fluff with fork.

Salad and dressing.

Fresh bread and margarine, or some other spread.

Cold and hot drinks.

Menu For Dairy Break-Fast

Cheese and Mushroom Quiche

Pre-made pie crust or frozen flake dough
1 ½ cups yellow cheese
1 medium onion
1/4 lb. mushrooms
dash thyme


4 eggs
1 1/2 cups milk
3 tbsp. flour
1/4 tsp. salt
1/4 tsp. dry mustard

Place pie crust or flake dough in pan. Cover bottom of crust with 1 1/2 cups yellow cheese. Cover cheese with onion and mushrooms – both chopped and sauteed in butter with salt, pepper and dash of thyme.

To make a custard, beat well together the ingredients mentioned above. Pour custard over mushroom layer. Sprinkle with paprika.

Bake at 375° for 40-45 minutes, or until solid in the center when jiggled.

Onion Soup

5 cups of onions sliced thick
2 cloves garlic, crushed
1 tsp. honey
6 tbsp. butter or margarine
1 tbsp. soy sauce
3 tbsp. wine
1/2 tsp. any mustard
dash thyme
a little white pepper
salt to taste

Saute onions and garlic until brown. Add all remaining ingredients except water. Add water slowly until you get desired consistency. (If you need, add a little onion soup mix).

Dark Chocolate Hummus
by: a Couple Cooks
Serves: 8
  • 1 can chickpeas
  • ¼ cup tahini
  • ¼ cup maple syrup or agave syrup, to taste
  • ½ cup cocoa powder (Dutch process or dark chocolate, if desired)
  • 1 teaspoon vanilla extract
  • ¼ teaspoon kosher salt
  1. Drain the chickpeas.
  2. To the bowl of a food processor, add the chickpeas, tahini, maple or agave syrup, cocoa powder, vanilla, kosher salt, and 2 tablespoons water. Puree for 30 seconds, then scrape down the bowl. Taste; if necessary, add a bit more syrup to your liking. Add additional 1 to 2 tablespoons water and puree again to come to a creamy consistency. Store refrigerated for 7 to 10 days.
  3. Serve with pretzels (gluten-free if desired), green apple slices, and strawberries.

Post 368: Emek Learning Center Simchat Beit Hashoeva 2nd night Chol Ha Moed, Mushroom and Kale Tacos

This is a very homey shul and the people are very friendly. There will B’H be many Simchoy Beit Ha Shevah around the city.

He who has not seen the Water-Drawing Celebration has never seen joy in his life (Talmud)

Every Jewish festival is celebrated with joy. Often there are additional emotions added to the mix: awe on Rosh Hashanah, regret on Yom Kippur, freedom from oppression on Passover. But the holiday of Sukkot is pure joy. In our prayers, we call it simply “the season of our rejoicing.


One of Sukkot’s most joyous observances was known as Simchat Beit Hashoeivah, the Celebration of the Water-Drawing. When the Holy Templestood, every sacrifice included wine libations poured over the altar.When the Holy Temple stood, every sacrifice included wine libations poured over the altar. On Sukkot, water was also poured over the altar in a special ceremony. This ritual engendered such joy that it was celebrated with music, dancing and singing all night long.

Every morning of Sukkot at daybreak, a group of Levites and priests went down to the Shiloach stream, which ran south of the Temple Mount, and drew three log (a Talmudic liquid measurement) of fresh water to be poured on the altar after the daily morning sacrifice. Their arrival at the Temple with the water was accompanied by trumpet blasts.1 (For Shabbat, the water was collected before the onset of Shabbat and stored in a golden vessel in the Temple.)

There were two holes in the altar into which liquid was poured. One hole was for the wine that accompanied every sacrifice, and a second, smaller one was reserved for the Sukkot water. The holes were different sizes to allow the wine and water, which have different consistencies, to drain at the same speed.

The nights of Sukkot were spent celebrating this once-a-year offering. The Talmud describes the celebrations of Simchat Beit Hashoevah in detail: Priests kindled fires on great candelabra, lighting up Jerusalem as if it were the middle of the day.2 Throughout the night pious men danced holding torches, scholars juggled and Levites played music while the lay people watched with excitement. The Temple courtyard was specially furnished to accommodate this event, and a balcony was erected for women so they could observe the revelry.

Though not explicitly mandated in the Torah, the water libation is part of the oral tradition passed down from Moses. 

Priests kindled fires on great candelabra, lighting up Jerusalem as if it were the middle of the day.Even today, when we no longer have a Temple, and the water libation ritual is discontinued, many communities still celebrate Simchat Beit Hashoeivah with music and dancing during the nights of Sukkot, in keeping with the Torah’s directive, “You shall rejoice on your holiday.”5

Why was this event accompanied by such fanfare and celebration? Part of the answer is that Jews of old were happy to demonstrate their fealty to tradition, even those traditions not specified in the Torah. In addition, the water-drawing was said to be accompanied by a great awareness of G‑dliness, to the degree that it is said that, along with water, people would “draw” prophetic revelation.

The chassidic masters explain that the water celebration signifies a joy caused by a connection to G‑d so deep and so true that, like water, it has no describable taste. And like water, it sustains all life.

Mushroom and Kale Tacos-good menu for eating in the sukah

Savory mushroom and kale tacos with shallot, poblano pepper, and lime.
Author: Brooklyn Supper
Recipe type: Dinner
Makes: 4 servings
  • 1 cup white or brown rice, cooked
  • 5 tablespoons extra virgin olive oil, divided
  • 1 large shallot, sliced thin
  • sea salt
  • 1 pound crimini mushrooms, brushed clean with stems removed, sliced 1/4-inch thick
  • 1 – 2 teaspoons sherry vinegar
  • 4 cloves garlic, smashed, peeled, and minced
  • 1 poblano pepper, trimmed, seeded, and chopped (reserve a few slices for garnish)
  • 1 bunch Red Russian or Lacinato kale (about 3/4 pound), stems trimmed and rough chopped
  • 8 corn tortillas
  • 1 avocado, sliced
  • 1 lime, sliced
  • 1 green onion, sliced thin
  1. Cook rice according to package instructions or desired ratio.
  2. Set a large skillet over medium heat. Add 2 tablespoons olive oil and then the shallots. Sprinkle with sea salt. Nudging often, cook until shallots are golden with just-crispy edges, about 10 minutes. Lower heat if needed. Remove cooked shallots from pan and set aside.
  3. In the same pan, over medium heat, add 1 teaspoon olive oil, and then the poblano. Cook 1 minute; remove to a small bowl.
  4. Working in batches, add a teaspoon olive oil and arrange a handful of mushroom slices in hot pan. Sprinkle with a pinch of sea salt. Cook until mushroom release their water and edges darken, 3 – 4 minutes per side. Remove cooked mushrooms to a plate. Repeat until mushrooms are all cooked, then turn off heat, and toss cooked mushrooms, poblano, and shallot together in the pan. Add a splash of sherry vinegar and more sea salt to taste.
  5. Meanwhile, in a deep sided skillet, heat 2 tablespoons olive oil over medium heat. Add garlic, cook 1 minute, and then add kale, a handful at a time. Sprinkle with sea salt. Stirring often, cook until kale has cooked down, 5 – 7 minutes.
  6. In a small skillet, heat corn tortillas until fragrant and pliable.
  7. To assemble tacos, layer rice, kale, and mushrooms in each tortilla. Garnish with thinly sliced poblano and green onion. Serve with a lime wedge.

Post 366 “Aishet impressed upon me that kiruv opportunities come at all times and that taking advantage of them is within each of our abilities: quick zucchini bread

Aishet Kiruv Training Program for Single Girls

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Vitamix Zucchini Muffins


  • 1 cup (120 g) whole wheat flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • 1/4 cup (60 ml) egg substitute or 1 large egg
  • 2/3 cup (130 g) granulated sugar or other sweetener, to taste-I omitted additional sugar
  • 1 teaspoon vanilla extract
  • 1/3 cup (65 g) canned crushed pineapple, well drained/or banana/ fruit slices
  • 1 1/2 cups (190 g) zucchini chunks
  • 1/2 cup (60 g) chopped nuts
  • 1/2 cup (75 g) raisins


  1. Preheat oven to 350°F (180°C). Spray an 8 1/2-inch x 4 1/2-inch (21.25-cm x 11.25-cm) loaf pan with cooking spray.

  2. Combine flour, baking soda, salt, baking powder, nutmeg, cinnamon, and allspice in a medium-size mixing bowl.

  3. Place egg, sugar, vanilla, pineapple/banana, and zucchini into the Vitamix  or food processor container and secure lid.

  4. Select Variable 1.

  5. Turn on machine and slowly increase speed to Variable 4.

  6. Blend for 10-15 seconds. Stop machine and remove lid. I stop way before. I also do the zucchini first and refrigerate.

  7. Add dry ingredients to the Vitamix container and secure lid. Only do this if you want a very smooth texture.

  8. Select Variable 5.

  9. Blend for 20 seconds or until mixed, using the tamper to press the ingredients into the blades. Do not over mix.

  10. Stop machine. Gently stir in nuts and raisins by hand.

  11. Pour into prepared loaf pan. Bake for 60 minutes or until a knife inserted into the center comes out clean.

  12. Variation: Use 3/4 cup (150 g) of wheat berries in place of whole wheat flour. Grind berries into flour using the Vitamix Dry Grains container for 1 minute on High prior to using in recipe.

This recipe has been written for the C-Series machines with Variable Speed control and Standard 64-ounce container. If you are using a different Vitamix machine or container size, you may need to make adjustments to the Variable Speed, processing time, and/or ingredient quantities.

Food processor gives option to double quantity.

I am a minimum mixer. To keep ingredients from becoming a big blob, I do the following:I measure 1.5 Tab of the flour mixture in a small plastic container and add 2 Tab of the wet ingredients. Then mix until wet and put into greased paper in muffin tins. I do 8 at a time and finish the second 8 while the muffin tray is in the oven. My gas oven is nice and hot on the lowest part. That’s where I place the tin. I remove and flip the muffin it’s paper after the bottom is done. This time I added 1/2 cocoa to the wet ingredients. Whatever dry mixture is left over I save for pancake batter.