Post 432: Friday May 12- Jerusalem Cycling Event: Activities at Yiboneh – Monday May 15, when schools are off for Lag Ba’Omer,around 70 of Israel’s museums will open their doors for free,to participate in International Museum Day. Made in Israel Festival Beit Avi Chai May 17th and May 18th

The exact route is not available.

Cycling in the capital city-from Tachanah Ha Rishonah 
12\05\2017
One of the largest cycling events in Israel
7,000 Cyclists
20,000 Spectators and Participants
4 Spectacular Cycling Routes. On the city’s main attractions and surrounding nature and scenery 

Start and finish at “The First Station” of Jerusalem (David Remez Square)
Schedule 
6:30        50K start
6:45        40K start
7:15        20K start
7:30        10K start
For registration in English please contact us:
+972-3-5711575 ext. 228
Sunday-Thursday, 9am-6pm.

https://mail.google.com/mail/u/0/#inbox/15beb1889c963a84

Monday May 15, when schools are off for Lag Ba’Omer, around 70 of Israel’s museums will open their doors [sis]for free,to participate in International Museum Day.

On Friday, May 12, the Mateh Yehuda Regional Food Festival will open, where many culinary events will be held throughout the region. As part of the festival, the Israel Antiquities Authority will hold an experiential workshop entitled “From Bread to Bread”, which deals with the production of flour and bread in ancient times. In the activity the children are invited to experiment with milling of flour as it was done in ancient streets, churning butter and baking pita on a taboon. Cost of participation – 20 NIS per child (please bring cash as accurate as possible). Location – KKL-JNF offices The mountain area, on Highway 38, next to the junction leading to Givat Yeshayahu and Shrigim.     The number of seats is limited.

Best regards, Hadar Shalev – Training Coordinator Jerusalem Space, Israel Antiquities Authority

Made In Jerusalem – Two days of original and interdisciplinary Jerusalem creation festival at Beit Avi Chai. Among the exhibitors: Haim Be’er, the Hazelnuts, Eli Haviv, Rivka Miriam, Jehoiachin Friedlander, Hadas Balas and Dan Salomon, May 17th and May 18th.

Chilled Tomato cucumber Soup

INGREDIENTS

1 long European or 4 Persian cucumbers, peeled and coarsely chopped

1 ½ pounds ripe tomatoes, quartered

2 slices onion, rinsed

2 large garlic cloves, halved, green germs removed

2 tablespoons sherry vinegar

2 tablespoons extra virgin olive oil

Salt to taste

Slivered fresh basil leaves or very small whole basil leaves for garnish 

Working in two batches, blend all of the ingredients except the basil leaves in a blender for two minutes or longer until smooth and frothy. Transfer to a bowl or container (a metal bowl is the most efficient for chilling), and chill for at least two hours before eating. Garnish each bowl or glass with slivered or very small whole basil leaves.

https://cooking.nytimes.co\\\\m/recipes/1013748-tomato-cucumber-soup-with-basil

 

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