From: sarah Eiger <firstname.lastname@example.org>
In Search of Truth Beit Avi Chai 11-4 AM
Dr. Orit Avneryǀ Prof.
Shavuot learning for women at the Rova Matnas on Misgav Ladach 20. In english. Midnight til 4am.
Rabbi David Aaron. “Soul Torah: How to spiritually reboot.”
Rabbi Gavriel Sassoon. “Kaballat HaTorah and mastering oneself.”
2-4am Rbzn Tziporah Heller.
2-3am Megillat Ruth
3-4am What you have to do to receive the Torah
Brought to you by the Ahavas Yisrael / Torah Tuesday Learning and Chesed Group.
We would appreciate volunteers to help set up and clean up. For info call 0547347926
Trip with Women in Green Isru Chag Shavuot at Sinai Farm in Sussya
On the day after Shavuot there will be an activity for the entire family at the Sinai Farm in Susiya, in South Hevron Hills. (See the attached Hebrew flyer)
Background on Sinai Farm: In 1996, members of the family of Yair Har-Sinai, hy”d, and his wife Dalia Har Sinai and their nine children, decided to establish an agricultural farm on the outskirts of the community of Susiya, near Nahal Rahim. It is an agricultural farm that uses methods from the past and organic methods. A herd of sheep was established, as well as orchards, a vegetable garden and wheat fields. All of the hard work was conducted with the ideal of blending with nature, a modest, un- materialistic lifestyle and first and foremost, love for the Land of Israel.
For Jews to preserve the state’s lands was, in their eyes, a supreme value and therefore they did the agricultural work and allocated more and more plots of land to shepherding.
In 2008, Yair Har Sinai was murdered by Arabs from the area. His wife Dalia made the decision to continue their shared path, to continue developing and preserving the grazing areas and continuing the activities in the area of shepherding and producing cheese from their milk.
To the family tragedy of the father’s murder, was added the theft of 170 sheep from their pens in the middle of 2010, but even this did not break the vision of the family, which continues, together with friends, to work in the farm and develop it. On the day after Shavuot, as mentioned, an event will be held at the place for the entire family and it will be a good opportunity for the People of Israel to see with their own eyes, true love of the land and dedication. Details in the attached flyer. The main activities will be from 12 noon to 4:00pm. Entrance fee: 90 nis per family. 20 per person.
Rav Yaakov Moshe Poupko’s lecture, “Yerushalayim: From Conception to Resurrection ”, can be heard on Leil Shavuot, 1 AM, at the Mayanot Shul, 28 Narkis Street Nachlaot (close to Mircaz Ha”Ir).
Monday, June 5th
Support & Education for People who are HOH (Hard of Hearing) or Deaf and their families –Do you live with hearing loss? Have you felt isolated? Do you have trouble communicating with others- in person, or on the phone? You’re not alone! Facilitator:Ronnie Kaufman. 14:00 At AACI Glassman Family Center, 37 Pierre Koenig, Talpiot.
My recipe for almond spread is not like the smooth store bought one. Mine is not oily.
1 cup ground almonds + 4 brazil nuts
5 fresh chestnuts
1 tab Coconut oil- mine had solidified.
1 Tab brown rice sypup
1 tab apple cider vinegar
1 tab poppy seeds
2 Tab of avocado
1-Put nuts into your food processor and run until pulverized.
2-Add the vinegar, brown rice syrup and coconut oil and continue blending.
3-Check on the consistency. It will start to hold together.
4-Add the poppy seeds Blend.
5-Add avocado. Mixture should now make a ball. 6-Refrigerate. Enjoy.
( serve on the side: Red pepper, avocado, carrot,
flakes mixed with brown brown rice syrup Ingredients
1-spinach, kale, beet greens, additional herbs chopped fine, combined with orange sections and chilled in plastic bag. (my phone is not cooperating. Hence no photos)
2-rolled millet corn meal/ground almond, rolled between two sheets of baking paper chilled overnight.
Cut all vegetable for filling. save stalks of the beet greens and spinach for soup.
Roll out the chilled millet and corn almond meal.
Layer greens with orange section. Fold the sides together and pinch to close. Serve with mixed sesame seeds, Chinese parsley
flakes, brown rice syrup and orange juice sauce.
Serve also including almond spread inside the roll or on the side.
The exact route is not available.
Cycling in the capital city-from Tachanah Ha Rishonah
One of the largest cycling events in Israel
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)
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
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
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.
Some unusual opportunities on line and in Jerusalem: Did you know that the Smithsonian has Phyllis Diller’s 55,000 jokes collecting dust waiting to be transcribed? They are seeking volunteers to transcribe. Use the following link:
Travel bloggers’ conference this week in Jerusalem
TBEX (Travel Blog Exchange), the largest conference and networking event for travel bloggers and online travel journalists, will this week assemble in Jerusalem for their first International Conference March 20-22, 2017, at the ICC Jerusalem International Convention Center.
The conference, which will bring together around 400 travel bloggers, writers, and industry professionals from around the world, is being held in partnership with the Jerusalem Conventions and Visitors Bureau (JCVB) under the direction of the Jerusalem Development Authority (JDA).
דער וואָס הערט–פאַרגעסט, דער וואָס זעט – געדענקט, דער וואָס
טוט – פאַרשטייט
der vo hert – fargest, der vos zet – gedenkt, der vos tut – farshteyt
the saying actually means
He that listens – forgets, he that sees – remembers, he that does – understands
You can know an area only by walking it. Do the Walking Tour of Nachlaot: Distance: almost 2 Km
Time: 1¼-1½ hours-
Stopping to photograph will extend this tour, especially if you like to speak with passersby.
Difficulty: This is very easy walking on roads and alleys, and is suitable for wheelchairs and strollers. In fact, you will probably meet a lot of strollers on this walk!
Parking. There is a parking lot in the Clal Building on Kiah St (which means “All Ysrael Chaverim”) and also a parking lot opposite this on Kiah St.
Starting point: Start the walk at the junction of Agrippas St and King George, between the pizza store and falafel bar. The walk ends at the light rail station for Mahane Yehuda.
Walk along Agrippas St, which is here a vehicle-free pedestrian walkway, and opposite the traffic circle turn right and enter Harav Haim Elboher Alley via the archway. Very soon you come to the sixth neighborhood built outside the Old City, Even Yisrael, constructed in the late 1870’s. Many of the houses here have a dilapidated look, as they have not undergone the renovations that typify much of Nachlaot. Nevertheless, few people know about this quarter and the square is a pleasant oasis of quiet just a short distance from bustling King George Street. Interesting photos with descriptions of some of the original inhabitants of Even Yisrael found on the right hand side of the tiled circle are worth viewing.
The grass courtyard. Standing in the far end is a building with a low blue door. This was the first Sephardic Orphanage founded in 1908.
Exit the square by the alley on the far left (but not the exit to Jaffa St). Turn right onto Mashiya Baruchof St by the orphanage and peep down the first road on your left. The first door on the left is the non-used entrance to the synagogue Achdut Yisrael (the current entrance is round the back), which is the synagogue of former Lechi fighters of the underground movement. It is the only synagogue I know of that includes pictures of weapons as part of the interior decoration. It is not open during the week but is popular on Shabbat. Retrace your steps back along Mashiya Boruchof St and continue towards Agrippas St, passing by a row of restaurants.
Cross over the road and turn into Mishkanot St under the brick arch. (If there is a lot of traffic, it is safer to continue along Agrippas St and to use the pedestrian crossing at the intersection of Agripas St and Ki’ach St and then to turn back to Mishkanot St).
On your right as you walk along Mishkanot St are the outer walls of houses of the Mishkenot Yisrael Quarter (Dwelling Places of Israel). This housing estate was erected in the 1870’s to 1880’s. You can peep into the courtyard of Mishkenot Yisrael from Berab Street, which is the first turning on your right.
Continue along Mishkanot St and take the second turning on your right from Agripas St onto Rabbi Arye Street. At the end of this block you will come to the very modest home of Rabbi Aryeh Levin (1885-1969).
Continue on Rabbi Arye St. past Shomron St. and you will see that you are walking past the outer walls of a second neighborhood, Mazkeret Moshe. Continue past the second-hand clothes store and turn right on Shirizli St.
You are now in the courtyard of the Mazkeret Moshe Quarter, founded in 1882 by the Sir Moses Montefiore Testimonial Fund. The gallery, kindergarten and community center are later additions to the neighborhood and from an architectural perspective fit in rather poorly. Continue to the end of Shirizli St. and turn left onto Hakarmel St.
Almost immediately you will see an archway and alley on your right that leads to Agrippas St. Turn down this alley and above the archway facing Agrippas St. you will see a memorial testimonial to Sir Moses Montefiore. Then turn back onto Hakarmel St.
Continue on Hakarmel St. and pass the colorful face of the Hesed Verachamim Synagogue. This is fairly recent and shows the symbols of the 12 tribes, the lamp, the Torah, and words of the poem “A woman of valor who can find.” Continue past Mazqeret Moshe St. and head towards the courtyard of the third neighborhood, the Ohel Moshe Quarter. This was the Sephardi equivalent of the Ashkenazi Mazkeret Moshe Quarter. On the outer walls of the houses are photos and descriptions of families who who lived here. They are fascinating to read for a perspective on the people who lived here. At the edge of the courtyard, you can turn right onto Hahermon St. to look at another plaque to Sr Moses Montefiore on top of the archway facing Agrippas St.
Now proceed in the other direction along Hahermon St., past the Beit Avraham and Ohel Sarah synagogues on your right and a serene garden on your left, and walk over the covered cisterns. There are more photos on the walls of the buildings, including one of the family of Yitzhak Navon who was President of the State of Israel from 1978 to 1983. He was a Sephardi who was born in this quarter, the fifth president of Israel, and the first president to be born in this country. Prior presidents were born in Russia.
At the end of Haherman St. turn left, and then first right onto Ohel Moshe St. One intersection before the end of the street, turn left onto Hagilboa St. and pass the Great Synagogue Ohel Moshe founded by Sir Moses Montefiore.
Turn right on Mazqeret Mosheh St. and continue until the end of the road. In front of you is the Batei Broide Quarter which was established in 1903 for the poor. You might want to peep into the courtyard. The charter drawn up by Rabbi Brodie who spearheaded this project stipulated that the houses be used only by Torah scholars from the Perushim (anti-Hasidic) community.
Now turn right on Hatavor St. At the end of Hatavor St, turn left onto Ezra Refael St. At the end of this street turn right onto Rama St., and then first left onto Shilo St.
Turn into the first street on your right, which is Beer Sheva St. You are now in the beautiful Nahalat Zion Quarter. Immediately on the left is the famous Adas Synagogue of Aleppo. Walk through this beautiful neighborhood with its shrubs, trees and flowers in its central courtyard and surrounding houses.
Continue to the very end of Beer Sheba St. and and follow the alley which curves to the right. Turn right opposite the Keter Torah Synagogue onto Givon St (which is not marked), and walk up the series of steps.
Take the third street on the left – Ovadia Someach St. Look particularly for #11 in this very quaint street which is the Beit Yitzchak Synagogue. This is a Kurdish synagogue that was founded in 1894. If it is open for prayer services, it is worth taking a look inside. Otherwise look through the windows. Continue straight ahead to Agrippas St and turn right.
The famous Mahane Yehuda market (“the shuk”) is soon in front of you on the other side of the road. Cross Agrippas St. at the crossing just before Ezra Rafael St. After crossing this road, take the first left to a section of the covered market. You will pass a number of popular and reasonably priced restaurants. The Mahane Market synagogue is on the right just past the restaurants. This must be the only market in the world with a synagogue! The times of prayer are noted outside.
At the end of the street turn right and then turn left onto Etz Khayim St., the main thoroughfare of the covered part of the market. Yeshivah Etz Khayim began in 1908.
Just before the end of this street, turn left into an alley between two vegetable/fruit stalls. You are now in the Georgian Market, so-called because the stalls are owned by people formerly from Georgia. There is a WC here. Follow the alley to the left and then take the first right and you will be on Machane Yehuda St. and the uncovered part of the market. Turn right and you will soon reach Jaffa St. The light rail stop for Mahane Yehuda is closeby on your left.
More about walking tours; http://inandaroundjerusalem.com/
Now is a good time to start depleting your beans before Passover:
Persian New Year Noodle soup https://cooking.nytimes.com/recipes/4988-persian-new-year-noodle-soup?action=click&module=Collection+Page+Recipe+Card®ion=Recipes+for+Nowruz%2C+the+Persian+New+Year&pgType=collection&rank=21 by Joan Nathan
FOR THE SOUP:
¼ cup dried chickpeas
¼ cup dried navy beans
¼ cup dried red kidney beans
14 cups cold water
3 large onions, peeled and thinly sliced
5 cloves garlic, peeled and crushed
3 tablespoons vegetable oil
2 teaspoons salt
½ teaspoon freshly ground pepper
1 teaspoon turmeric
½ cup lentils
2 cups beef broth/vegetable broth
½ cup coarsely chopped chives or scallions
½ cup chopped fresh dill
1 cup coarsely chopped parsley
6 cups fresh spinach, washed and chopped, or 3 cups frozen spinach, chopped
1 fresh beet, peeled and diced in 1/2-inch pieces
½ pound Persian noodles, available in Middle Eastern specialty food stores, or linguine, broken in half
2 tablespoons wine vinegar or to taste
FOR THE GARNISH:
1 onion, peeled and thinly sliced
6 cloves garlic, peeled and crushed
2 tablespoons vegetable oil
1 teaspoon turmeric
¼ teaspoon salt
½ cup fresh mint, choppedPREPARATION
Soak chickpeas, navy beans and kidney beans in 2 cups of water for 2 hours. Drain.
In a large pot, brown the onions and garlic in the oil over medium heat. Add the salt, pepper, and turmeric, and saute for 1 minute more. Add the soaked beans and saute for 3 minutes, coating the beans with the oil and spices. Add the remaining 12 cups of water, and bring to a boil, skimming off the foam as it forms. Reduce heat, cover and simmer for 45 minutes.
Add lentils and beef broth, and simmer 50 minutes more.
Add chopped chives or scallions, dill, parsley, spinach and the beet. Continue cooking, stirring occasionally, for 1 hour, or until beans are tender. Correct seasonings, and add more water if soup is too thick.
Add noodles, and cook for 10 minutes, stirring occasionally.
Stir in the vinegar, and mix well.
To prepare the mint garnish, brown the onions and the garlic in the oil in a small skillet. Remove from heat; add turmeric, salt and mint, and mix well.
Ladle soup into the bowls, and top with the mint garnish.
Come and support one of our artists!
Leorah Parker – Jerusalem Artists Circle
Pre-Purim Musical Event , today, Thursday!
Come join the community at Mirmor L’ David for an evening of ecstatic singing! We involve the audience in harmony and rhythm and create an awesome sound and feel with you together. Meaningful original songs with a folk-rock and funky feel and lyrics that reach out to the deepest and wild mysteries of Purim. Join us for a wonderful and unforgettable meaningful experience — with Levana Chajes, Amalia Small, Django Shankar, Ktoret Shalva, Tohar Lauffer and Advah Lauffer.
Location: Mizmor L’David at the corner of Giladi and Efrata in the Mifal HaPayis building
Date: Thursday March 9
Time: 8:30 pm
Suggested donation: 25 NIS
Yes, I have loads of gluten free flour and want to pass on some possible ways to use it:
If you have any Gluten Free Bread here’s an option:
3 Ingredient Gluten free Pie Crust:
A 3 ingredient gluten free pie crust recipe that’s easy to make with dairy free option. All you need are 3 healthy ingredients to mix the dough. A multipurpose gluten free pie crust that’s great for a quick meal, dessert, or baking dish.
Be warned-I have not tried this one out. For me it’s a PURIM spoof.
First ingredient –> Coconut oil (softened) or Butter if you are not dairy free.
Second Ingredient –> Whisked Egg.
Third and most IMPORTANT ingredient. The one that make this crust just plain AWESOME…drum roll please. —> Gluten Free Bread.
Optional and only if bread is too dry –> A few teaspoons of apple cider vinegar or juice (water works too if you must)
You see, this gluten free bread acts as the dough.
All you do is cut up the gluten free bread into cubes. The recipe calls for about half a loaf of Gluten Free White Bread.
Place it in a food processor. Blend, grind. Add in your whisked egg.
Add in your coconut oil (softened, not liquid). Blend again. Add a tiny bit of liquid ONLY if needed (Water, Juice, or Apple Cider Vinegar all work). Then press that little food processor button again to blend into a dough.
After you get the dough formed. Roll it up and place in the fridge. I think it works best once chilled.
Mmm k. Now you’re ready to roll. Literally. Just roll out the dough with a rolling pan. Place a sheet of plastic or parchment paper between the rolling pin and gluten free pie crust dough.
A TASTY GLUTEN FREE QUICHE.
A FRUIT HAND PIE.
AND GLUTEN FREE CURRIED LENTIL CHICKEN POT PIES.
Super easy 3 Ingredient Gluten Free Pie Crust. A multipurpose Gluten free pie crust that’s great for a quick meal, dessert, or baking dish. Dairy free
- 4 1/2 c cubed gluten free bread, gluten free sandwich bread. About Half a loaf. gluten free sandwich bread works best.
- 1 whisked egg – 2 tab flax meal
- 2 tbsp 1 tsp coconut oil (softened not melted) or butter sliced
- 1/2 tbsp water or juice (acv) if needed Optional if bread is too dry when grinding
- Cut your bread into cubes.
- Place it in a food processor. Blend, grind, until more a bread meal texture is formed.
- Add in your whisked egg. Pulse a few times.
- Add in your coconut oil (softened, not liquid). Blend again. Add a tiny bit of liquid ONLY if needed (Water, Juice, or Apple Cider Vinegar all work). Then press that little food processor button again to blend into a dough.
- After you get the dough formed. Roll it up and place in the fridge. I think it works best once chilled for at least 2-3 hours.
- Just roll out the dough with a rolling pan. Place a sheet of plastic or parchment paper between the rolling pin and gluten free pie crust dough.
- Roll into 1/8th in to 1/4 in crust.
- This amount of crust will make enough for 6 hand pies and a pot pie.
- If you want to make a gluten free pie crust (9 inch), a little over half a loaf bread should work for the dough. But I would Make 2 batches and then combine dough in case you need extra patching up the pie crust. You can freeze the rest. There will be extra to hang over the pie plate to crinkle crust. Make sure to pierce the bottom with a fork.
- Gluten Free pie crust bakes at 350F for 30-40 minutes. Pre bake 10 minutes before filing it.
- Hand pies bake faster.
- Baking times depend on your oven type of bread, so check at 30 minutes
Gluten free using flour mixture-recipe for one crust
- 184g King Arthur Gluten-Free Multi-Purpose Flour or 5 3/4 ounces brown rice flour blend* or your own mixture
- 1 tablespoon sugar
- 2 teaspoons Instant ClearJel(optional; not packed in a gluten-free facility)or fish gel. available in Israel
- 1/2 teaspoon xanthan gum
- 1/2 teaspoon salt
- 85g cold butter
- 1 large egg
- 2 teaspoons lemon juice or vinegar
- *See recipe for this blend below.
- Lightly grease a 9″ pie pan.
- Whisk together the flour or flour blend, sugar, Instant ClearJel, flax meal/xanthan gum, and salt.
- Cut the cold butter into pats, then work the pats into the flour mixture until it’s crumbly, with some larger, pea-sized chunks of butter remaining.
- Whisk the egg and vinegar or lemon juice together until very foamy. Mix into the dry ingredients. Stir until the mixture holds together, adding 1 to 3 additional tablespoons cold water if necessary.
- Shape into a ball and chill for an hour, or up to overnight.
- Allow the dough to rest at room temperature for 10 to 15 minutes before rolling.
- Roll out on a piece of plastic wrap, on a silicone rolling mat, or in a pie bag that’s been heavily sprinkled with gluten-free flour or flour blend. Invert the crust into the prepared pie pan.
- Fill and bake as your pie recipe directs.
- *Make your own blend
The following make-at-home blend, featuring stabilized brown rice flour, works pretty well when substituted; and it tastes better than a blend using regular brown
- rice flour.Whisk together 6 cups (28 1/2 ounces) King Arthur stabilized brown rice flour; 2 cups (10 3/4 ounces) potato starch; and 1 cup (4 ounces) tapioca flour or tapioca starch. Store airtight at room temperature. Note: You can substitute white rice flour for the brown rice flour if you like; it’ll make your baked goods grittier (unless you manage to find a finely ground version).
TIPS FROM BAKERS
- The egg yolk makes this crust vulnerable to burned edges, so always shield the edges of the crust, with aluminum foil or a pie shield, to protect them while baking.
- To pre-bake without filling, preheat the oven to 375°F. Line the bottom with pie weights, and bake for 25 minutes. Remove the weights, and bake for an additional 10 to 15 minutes, until the crust is a light golden brown.
- Making fruit pie? Apply strong heat to the bottom crust at the beginning of the baking time to prevent sogginess. For best results, use a metal (aluminum preferred) pie pan. Bake at 425°F on the bottom rack of your oven for 20 minutes, then reduce the heat to 350°F, move your pie to the middle rack, and continue to bake until the crust is golden and the filling is bubbly.
- If you’re baking a custard pie in this crust, we recommend pre-baking as directed above, then cooling the crust until you can touch it comfortably before pouring in the custard. Bake the custard-filled pie at the moderate heat such pies require; your recipe will indicate what that is. Don’t forget the pie shield for this second bake as well.
- The top of a double-crust pie will brown OK; but brushing it with milk and sprinkling it with sugar will enhance its browning, and add sparkle and sweet crunch to your pie.
- For an egg-free crust, substitute 4 tablespoons cold water for the egg and lemon juice (or vinegar). If necessary, stir in additional cold water, a teaspoon
I’m all for art in public spaces. New York City’s MTA Second Avenue ND train is now open ridership. A recently revealed mural on a station wall may cause you to gasp and there is nothing pornographic depicted in it. Rather the figure portrayed is insulting to Orthodox Jews who will arrive and pass the mural because it depicts an Orthodox Jew carrying a brief case in one hand and a globe in the other. Follow this link below for the Forward’s opinion.
There was a time when Yorkville and the Upper East Side were off-limits to Orthodox Jews.
However, Williamsburg’s Satmar Chasidm ladies, volunteers with SBC (Satmar Bikur Cholem), arrive in droves and are dedicated to bringing kosher meals to patients in the Upper East Side hospitals. It is still largely a grass roots volunteer organization. On a typical day 40 volunteers will do the cooking. Only one full time cook and two assistants are employed. These volunteers are remarkable–whether a mother with eight children of her own at home and one on the way or a grandmother, or a great grandmother who volunteers the day of her grandchild’s wedding. Another 40–50 women do their baking at home and bring cakes and challahs to SBC. Only those whose kashrus has been verified can bring food from their homes. The days shlepping hot soup and chicken on the subway are past. SBC has it’s own bus. About 30 other women volunteer to take the food to hospitals starting downtown with Beth Israel and continuing on to New York, Lenox Hill, Cornell, Sloan Kettering, and Mt Sinai Hospitals in Manhattan, and Montifiore in the Bronx, coinciding partially with the new 2nd Avenue route.
I mention this work because that very unnerving mosaic image is certainly passed by hundreds of New Yorkers every day.
What do they think of the image? I’d hope that the ridership will find the mosaic objectionable.
Are the hospital visitors exiting the train embarrassed to look at that antisemitic image? They perhaps walk past these generous ladies, perhaps confronting one at the bedside of their family member, visiting the sick.
Baruch Hashem the ladies don’t take a schpazier on the new 2nd Avenue line to mid-town. Imagine the horror and embarrassment aroused in the hearts of the SBC volunteers by the depiction of a Charedi Jew in the mosaic? Fortunately, it is my understanding that the women do not linger and return on the bus the same way that they came. I invite your comments. What can I say, “Is this the thanks one gets for doing a good deed?”
I should start by telling you a little about myself, my volunteer activities in Israel and my fascination with exercise.
When I first made Alliya, I volunteered at Carmei Ha”Ir, a restaurant/soup kitchen on Rechove Agrippas writing grants.
I have always been an exerciser. That means exercise is a constant in my life.
I checked a private gym in Mircaz Ha”Ir and was shocked to learn that it is open to women until age 70!
Hard to believe.
Ladies, would you consider trying to exercise with me.
The trial class will be near me out-doors. Yes, in a covered space.
Then if you can handle that we can continue at Gan Ha Pa’A Mon. That space is secluded, you can catch some Vitamin D from the sun’s rays, and try the excellent weight machines there.
I am discussing a possible class based on positive responses. I provide stretch bands and light weights.The range of motion exercises can be duplicated at home. It can be adapted to seat movements.
If there is a positive response to a free out-door class, I will approach an indoor facility. I exercised in the park today and it was delightful. After a few minutes all I needed was a woolen sweater.
Some information about Rav Kav:
Light rail train now allows passengers to pay using Rav Kav credit.
Mircaz Ha”Ir Community News:
You are invited on Tuesday, January 3, 2017 At 19:45
The committee that overseas construction
in the Urban Community under the Administration Of Mircaz Ha’Ir, will present the plan to the community.
Ohel Moshe 42
On the agenda is a plan to build an underground parking lot for buses adjacent to Gan Sacher at Beit Berlin. As this plan may have dramatic consequences on the neighborhood community, the administration intends to formulate a professional opinion based on decisions made by the committee, and to work to implement them in Jerusalem. Your participation is vital!
The committee will discuss and make decisions about complex construction program. After a comprehensive review of the program, Community Administration, Mircaz Ha”Ir, filed a detailed objection to the proposed plan and providing alternative solutions in light of the anticipated damage to the market, residents of nearby neighborhoods, merchants and visitors. Residents could be affected by it are invited to contact us and it is important to come to discuss the committee.
We were pleased to host at the Community Center the hundreds of residents who came down the days of Chanukah lighting candles, events and shows.
We are at your disposal on every issue,
Dr. Ofir Lang
Community Authority Chairman Lev
Hearty, moist gluten free zucchini cake with dairy free cream cheese frosting!
Author: Minimalist Baker
Recipe type: Dessert
Cuisine: Gluten Free, Dairy Free
1 1/2 cups grated zucchini
1 tsp. vanilla
1 cup raw or organic cane sugar
1 tsp. baking powder
1 tsp. baking soda
1/4 cup olive, grape seed, melted coconut or canola oil or mashed avocado
1/4 cup unsweetened applesauce
2 eggs* or use flax meal
1/2 tsp. cinnamon
1 1/2 cups gluten free flour blend*
3/4 cup almond meal (ground from raw almonds) or walnut meal
1/4 cup gluten free oats
DAIRY FREE CREAM CHEESE FROSTING
4 Tbsp non-dairy butter (such as Earth Balance), softened
2- 2 1/2 cups powdered sugar (1/2 lb.)
4 ounces softened “Tofutti” dairy-free cream cheese, softened
1/4 tsp. pure vanilla extract
Preheat oven to 300 degrees F (180 degrees C) and oil and flour an 8×8 pan with dairy-free butter or cooking spray and gluten free flour. Or use muffin tins lined with baking paper.
In a large mixing bowl, whisk together sugar, oil, applesauce, eggs, and zucchini. Add vanilla, baking soda, baking powder and cinnamon. Lastly add almond meal, gluten free flour blend, and gluten free oats and whisk again to combine. The batter should be slightly thick but very easy to pour.
Pour batter into your pan and bake for 45 minutes – 1 hour, or when a toothpick inserted comes out clean and the edges are golden brown.
While cooling, make your frosting by beating dairy-free butter and cream cheese together, then add vanilla and beat again. Add powdered sugar 1/2 cup at a time until you reach desired consistency and sweetness. It should be fairly thick but still spreadable.
Once the cake is fully cooled, frost and serve immediately. You’ll have leftover frosting. The cake should keep covered in the fridge for several days, or in the freezer for several weeks. However, it’s best when eaten fresh. Let set out for 10-15 minutes before serving if refrigerating so it warms a bit and becomes more tender.
*Gluten free flour blend: 1 1/2 cups brown rice flour, 1/2 cup potato starch, 1/4 cup tapioca flour, 1/4 cup white rice flour.
* You could make this recipe vegan by substituting for the eggs for 2 flax eggs (2 Tbsp flaxseed meal + 5 Tbsp water). However, I did not try the recipe that way and can’t guarantee it will yield similar results.
* This recipe is from the kitchen of the writer’s aunt Donna Parks.
* Nutrition information reflects ONE of 9 generous slices with frosting.
The cake should keep covered in the fridge for several days, or in the freezer for several weeks. However, it’s best when eaten fresh. Let set out for 10-15 minutes before serving if refrigerating so it warms a bit and becomes more tender.
If you have an abundance of zucchini, try this gluten free recipe for fritters, which employs almond flour, green onions and parmigiana cheese. http://slimpalate.com/zucchini-fritters-paleo-grain-free-gluten-free/
The Kosher Switch
Can we control electricity on Shabbat?
Sunday, December 11, 2016, 8:00 pm
Beit Knesset Mishkenot Arnona, 8 Primo Levi: Featurimg Rabbi Yoni Rosensweig
Rav Kehillat Netzach Menashe, Beit Shemesh
Rav Yoni is a teacher at Midreshet Lindenbaum & author of Sheilot U’Tshuvot Yishrei Lev
Sponsored by Daniel & Elana Torczyner
Michael Moshe ben Yaakov Dovid v’Doba z”l
Giselle Hausman, Tova Gitel bat Yosef v’Malka z”l
In Honor of Joshua, Jacob and Sam Torczyner
Evan Torczyner’s 75th Birthday
The shiur will be in English
For more information 058-656-3532
Torat Reva Yerushalayim, Inc.
75 Berkeley Avenue
Yonkers, NY 10705
718-593-4195 (US phone # that rings in Israel)
Gluten free pancakes
http://www.nationaldoubledutchleague.com/ DAVID A. WALKER, FOUNDER – LAUREN WALKER, PRESIDENT NDDL 25th Annual David A. Walker Double Dutch Holiday Classic, Sunday December 4th, 2016 –
In NYC this Sunday-the show will be a blast. Skipping rope is my sport.
With fewer New Yorkers practicing double dutch jump rope, an annual tournament at the Apollo Theater in Harlem will draw teams from France and Japan.
Perhaps you’ve experienced the following: Hand swelling during exercise?
Question: People have complained while walking several times a week, that their fingers get puffy to the point that they can’t remove rings.
Answers from Edward R. Laskowski, M.D.
Hand swelling during exercise is a fairly common problem. The cause isn’t completely clear, but hand swelling appears to be a result of the way your body and blood vessels respond to the increased energy demands of your muscles during exercise.
Exercise increases blood flow to your heart and lungs, as well as to the muscles you’re working. This can reduce blood flow to your hands, making them cooler. In turn, the blood vessels in your hands may react by opening wider — which could lead to hand swelling.
As you continue to exercise, your muscles generate heat that makes your system push blood to the vessels closest to the surface of your body, to dissipate heat. This response triggers perspiration and may also contribute to hand swelling.
Sometimes, endurance athletes develop hyponatremia (hi-poe-nuh-TREE-me-uh) — an abnormally low level of sodium concentration. Swollen fingers and hands may be a sign of hyponatremia, but other signs, such as confusion and vomiting, are more prominent than is swelling. Drinking too much water, particularly during a marathon or similar long, strenuous event, may cause your body’s sodium to become so diluted that you become hyponatremic. Hyponatremia requires immediate medical attention.
There’s no proven way to prevent or reduce most exercise-related hand swelling, but these tips may help ease discomfort:
Remove your rings and loosen your watchband before exercise.
Perform occasional forward and backward arm circles during exercise.
Stretch your fingers wide and then make fists several times during exercise.
SIMPLE PUMPKIN SOUP
It’s almost that time of year when I start wearing a scarf inside (yes, I said it – inside), drinking more hot tea than water, and cozying up to soups in the evening. For such occasions, I have the perfect simple, fall-appropriate recipe for you:
7 ingredient Pumpkin Soup made completely from scratch!
It all starts with sugar pumpkins.
Roasting the pumpkin is the only part of this recipe that takes any length of time. And once it’s done, this soup comes together fast! Plus, it requires just 7 ingredients you probably have on hand:
Salt, black pepper, cinnamon + nutmeg
The kale-sesame topping it also easy, requiring just 5 ingredients. It adds a nutritious, colorful touch to this soup along with a little extra staying power. Your friends will be so impressed.
You guys are going to love this soup. It’s
It’s also customizable! If you don’t have the ingredients for a kale-sesame topping, sub garlic croutons or vegan parmesan. This soup makes a delicious light lunch or dinner, and would be perfect served alongside hummus and toast or a hearty salad.
- 2 sugar pumpkins (~2 1/4 cups (450 g) pumpkin puree)
- 2 shallots, diced (~1/4 cup or 40 g)
- 3 cloves garlic, minced (1 1/2 Tbsp or 9 g)
- 2 cups (480 ml) vegetable broth
- 1 cup (240 ml) light coconut milk (or sub other non-dairy milk with varied results) such as creamy soy milk.-I add as I heat the smooth mixture
- 2 Tbsp (30 ml) maple syrup or agave nectar (or honey if not vegan)- not needed
- 1/4 tsp each sea salt, black pepper, cinnamon, nutmeg
- 1 cup (67 g) roughly chopped kale
- 1 large garlic clove, minced
- 2 Tbsp (18 g) raw sesame seeds
- 1 Tbsp (15 ml) olive oil
- pinch salt
- Preheat oven to 350 degrees F (176 C) and line a baking sheet with parchment paper.
- Using a sharp knife, cut off the tops of two sugar pumpkins and then halve them. Use a sharp spoon to scrape out all of the seeds and strings (see notes for a link to roasting seeds).
- Brush the flesh with oil and place face down on the baking sheet. Bake for 45-50 minutes or until a fork easily pierces the skin. Remove from the oven, let cool for 10 minutes, then peel away skin and set pumpkin aside.
- To a large saucepan over medium heat add 1 Tbsp olive oil, shallot and garlic. Cook for 2-3 minutes, or until slightly browned and translucent. Turn down heat if cooking too quickly.
- Add remaining ingredients, including the pumpkin, and bring to a simmer.
- Transfer soup mixture to a blender or use an emulsion blender to puree the soup. If using a blender, place a towel over the top of the lid before mixing to avoid any accidents. Pour mixture back into pot.
- Continue cooking over medium-low heat for 5-10 minutes and taste and adjust seasonings as needed. Serve as is or with Kale-Sesame topping.
- For the Kale-Sesame topping: In a small skillet over medium heat, dry toast sesame seeds for 2-3 minutes, stirring frequently until slightly golden brown. Be careful as they can burn quickly. Remove from pan and set aside.
- To the still hot pan, add olive oil and garlic and sauté until golden brown – about 2 minutes. Add kale and toss, then add a pinch of salt and cover to steam. Cook for another few minutes until kale is wilted and then add sesame seeds back in. Toss to coat and set aside for topping soup.
I used tapioka flour, rice flour and potato starch to make the cake, but there are so many flours and starches you can use. It’s okay if you use white or whole wheat flour or other gluten flour. If you’re a celiac or follow a gluten free diet and you prefer to use other flours, you should consult beflow A guide to gluten free flours to know what flours you can use instead. If you use other flours and the batter is too thick, add more liquid and if it’s too liquid, add more flour.
The first was the case with the [ackage mix that I bought.
If you can’t find the chocolate hearts, don’t worry, there are so many things you can use instead, like chocolate chips, candy, fruit, chocolate syrup, nuts, seeds, or your favorite foods.
Many people avoid extra virgin olive oil to make sweet recipes because it has an intense flavor, but I love it, although there are many oils you can use. Avoid refined oils please, they’re so unhealthy.
I’ve been using carob powder combined with cocoa powder and it tastes so good and is also healthier, but I prefer cocoa powder, I LOVE its flavor, although carob powder is a great choice and is caffeine-free.
To replace the eggs you can use mashed bananas as I did or applesauce, chia or flax seeds, pumpkin puree, tofu or any other egg replacer.
- 1 cup rice flour (140 g) or
- 1 cup tapioka flour-which I used
- ½ cup one kind of potato stach (100 g)
- ½ cup another kind of potato starch (110 g)
- ½ cup carob or unsweetened cocoa powder (50 g)
- 1 tsp baking powder
- 1 tsp baking soda
- 2 bananas
- 1 cup orange juice (250 ml)
- ½ cup extra virgin olive oil (125 ml)
- ¼ cup agave syrup (85 g)
- dried or frozen blueberries
- ½ cup coconut sugar (70 g)
- Vegan whipped cream omitted
- Chocolate hearts omitted
- Preheat the oven at 180 ºC or 355 ºF. Grease the sides of a cake pan with oil. Place a sheet of parchment paper on the bottom of the cake pan (I use a cake pan with removable bottom, but it’s not necessary).
- Combine the dry ingredients in a bowl (teff flour, rice flour, potato starch, carob powder, baking soda and baking powder). Mix well.
- Place the rest of the ingredients in a blender (bananas, orange juice, oil, agave syrup and coconut sugar). Blend until smooth.
- Combine the dry and wet ingredients and pour the mixture into the cake pan.
- Bake for 25 or 30 minutes. Let cool the cake before un molding.
- Frost the cake with the whipped cream and decorate with the chocolate hearts.
- When using gluten free flours, you have to use at least two different flours. When you used to cook with gluten, you could just dump in some of your whole wheat flour and call it good. Gluten free flours are a bit more temperamental. They don’t do well by themselves. I usually use about 1 cup of starch for every two cups of rice flour, but this depends upon the recipe.
- Besides using a few different flours, you’re going to have to use some sort of “gum” or gum substitute to hold everything together. I usually use either xanthan gum or guar gum. The proportions vary, but I tend to use about 1 teaspoon for every 2 cups of flour.or an egg substitute. I used flax meal and the result was satisfactory.
Below is a chart on gluten-free flours and their consistencies. These certainly aren’t all of the flours out there, but they are the ones I use most often.
Flour: About: Texture: Substitutes: Rice Flour Rice flour is the flour I use most in gluten free baking. Rice flour can sometimes have a rather gritty taste, however, so it has to be mixed with starches. I generally use brown rice flour but if you insist on white rice flour I’m not complaining. Brands we use are: Lundberg, Bob’s Red Mill. Gritty Can usually be exchanged with sorghum flour and oat flour. Corn flour I do not use this flour very often, yet it can sometimes substitute for rice flour if I don’t have any at the time. You can also use it in corn breads. gritty Can be exchanged with any of the ‘gritty’ flours. Cornmeal This is not really flour. I use it for corn breads and for the surface pans sometimes (Cornmeal on the surface of the pan will cook into the dough and give it a nice crunchy crust). Gluten-Free cornmeal can usually be found at the local grocery store; just be sure to check the label. very gritty. Cannot be exchanged. Oat flour Oat flour is one of my favorite flours. It has a nice consistency and makes very good baked goods. I have lately been using oat flour quite a lot because it seems to work better than most other gluten-free flours. Since gf oat flour is expensive, I grind oats in a coffee grinder instead. If you use that method, don’t use the oat flour in cakes or other delicate baked goods.Finely ground oat flour works really well, so if you can get your hands on some of that for a reasonable price, do so.
Some celiacs are sensitive to oats, so this might not be the best flour for you. You can replace rice flour for oat flour in pretty much every one of my recipes though.
gritty Can be exchanged with millet flour, rice flour, or sorghum flour. Buckwheat flour I don’t use this flour very often because of its coloring, yet it has a good taste and could replace rice flour. Again, be careful about the gluten, and be sure to thoroughly check the label. gritty Cannot be exchanged Cornstarch I use cornstarch the most of all the starches, simply because it can be found easily at the local grocery store. Be sure to check the label for gluten-free. Though commonly used as a thickener, cornstarch is a surprisingly good gluten-free flour. It has a nice, fluffy consistency. You do have to use rice flour or some other gritty flour with the cornstarch in order to balance it. Used alone, the results are usually dry and tough and flavorless with an unpleasant mouth feel. starchy and fluffy. Can be exchanged with tapioca or potato starch in gluten-free baking unless stated otherwise in the recipe, but it cannot be replaced in sauces and in some pies. Tapioca and potato starch will form gummy lumps, whereas cornstarch will only thicken a sauce. Potato starch Potato starch can create a rather gummy consistency if it is used alone in a recipe. However, mixed with rice flour or some grainy flour it adds pleasant fluff. Note: Do not confuse potato starch with potato flour. They are very different things, believe me. I never use potato flour because it tastes bad and doesn’t work very well. Starchy, (difficult to distinguish between cornstarch and tapioca.) Can be exchanged with cornstarch or tapioca starch except in sauces and sometimes pies. Tapioca starch Tapioca starch is commonly used with potato starch in my recipes. It, like cornstarch and potato starch, can’t be used alone in a recipe—it needs rice flour, oat flour, or another gritty flour to balance it out. starchy Can be exchanged with potato starch or cornstarch except in sauces and sometimes pies. Sorghum flour Sorghum has a good flavor, and can replace several of the other gritty flours. It tastes good in breads. I wouldn’t use it alone with nothing but starches though. Probably a combo of sorghum with rice, oat, or millet flour. gritty Can be replaced with rice flour, oat flour, or millet flour. Millet flour Has good flavor, and a consistency rather like corn flour. It could replace several of the other gritty flours, especially if you want to produce a more “whole grain” flavor in the baked good. gritty Can be replaced with sorghum flour, corn flour, or rice flour. Teff flour Teff flour should only be used in small quantity because of its color and the fact that too much of it just plain tastes bad. It has a nice taste when used in moderation and gives a multigrain flavor to most breads. gritty This flour can be replaced by rice flour. When replaced, rise and consistency of the baked good will not be changed. The taste and color, however, will be slightly changed, though not usually in a bad way. Almond flour/Almond Meal To avoid confusion right off, the difference between almond meal and almond flour is that in almond flour, the almonds are ground without the skin, whereas almond meal is ground with the skin. This small difference doesn’t seem to affect the baked goods though.This flour is still in the testing stage for me. It’s used a lot in paleo baked goods, and I’ve used it by itself before. The results are always a little gritty and sometimes a bit too moist (to the point of being heavy and gummy), since almond flour contains a lot of moisture. I have used it in cakes in small quantity with rice flour and starch with good results. Gritty but adds moisture to baked goods. Can’t be exchanged.
Obviously, they don’t contain that “stretchy” quality that gluten can produce in your dough. The most noticeable difference between gf flours and gluten can be seen in bread dough. If you try to make bread the gluten way, you’re going to fail and cry and probably need counseling before you can be happy again
This is a great way to use up all those overgrown garden zucchinis. Who knew that mashed up green vegetables could taste so good?
Time: 30 minutes active, 45 minutes cooking.
Cream Together- I will be doubling the quantities
and weighed out as well the zucchini and pumpkin
1 stick (½ cup) butter, soft but still cold or 1/4 cup commercial soy milk + l/4 cup olive oil
1 2/3 white granulated sugar or less by 1/3 = 5/3X1/3=5/9 : 5/3=15/9-5/9 = 10/9 = 11/9 cup sugar or slightly more that 1 cup sugar
Add and beat well:
2 large eggs or 1 egg and 1/2 cup of flax meal
Add and beat in:
3/4 cup rice flour
1/4 cup almond flour/ walnut flour
½ cup cornstarch (check label for gluten-free)
1 cup pureed fresh zucchini (I use our electric mixer)
½ cup unsweetened cocoa powder (try dutch cocoa for extra-dark chocolate yumminess!)
¾ teaspoon xanthan gum-omitted
¼ teaspoon salt
1 teaspoon baking powder
Beat until well-blended and smooth. You can use a greased 8×8” square baking pan, a 9” round one, or a 12 cupcake pan with waxed paper cupcake holders. Bake at 350 degrees F for 40-45 minutes.
Makes 1 cake or 12 cupcakes. I doubled he recipe and make 12 – 75 gram cupcakes with an additional 1/8 cup of vegetables mixed in. Also added blueberries and chocolate bits. Since I double the recipe, my cupcakes are larger and made 14.
I want to make a batch of pumpkin and another of zucchini, I prepared 4 cups of the dry ingredients.
As a young student I remember seeing photos of President Franklin Delano Roosevelt looking thru a magnifying glass at postage stamps
He .had a passion for stamp collecting, a hobby he had cherished since childhood. An exhibition at the Smithsonian’s National Postal Museum highlights his philatelic interests, and provides rare insight into the behind-the-scenes workings of his administration.
During his administration, Roosevelt played a critical role in much of the creation, design and promotion of some 200 stamps released during his time in office (1933-1945).
Get close to history. Pay a must visit to the National Stamp Exhibit for Families’ at Binyanei Ha Umah Jerusalem.
The above photo is a letter signed by Moses Montifiore, part of Dr. Les Glassman’s collection. The show included about 30 rows each filled with stamps and communications going back to the 1700’s. A section was devoted to the development of the first stamps printed illegally before the state, stamps printed in the ghettos of Europe, stamps of the pony express period and every period of written communication.
Families are invited to come and join the journey through time using stamps as your guide.
Come and meet National stamp collectors as well as International collectors from Germany, USA, Spain and Hungary.
enjoy presentations about stamp collecting
art projects for kids
see limited edition stamp collections
“My Stamp” create a stamp with your picture on it.
Sunday November 13: 1:00pm-8:00pm
Monday – Wednesday: 12:00pm-8:00pm
The Icing on the cake is this Special Chocolate cake (Gluten Free mix).
The flavor is chocolate. I used 1/3 less sugar than the mixed called for and the cake came out tasting just sweet enough, with great texture. I wasn’t quite sure of the directions -just added eggs, oil, sugar and orange juice to the dry mix ingredients.
Just 2 problems:
1) The batter texture was very unfamiliar. It felt like a sticky cement and it was a little tricky to scrape the batter out of the mixing bowl.
2) Baking time was extended another 10 minutes.
3) At that time, a knife inserted across came out clean, so I knew that the cake was ready.
4) I used a silicon pan, which got stretched out by the weight of the batter. Next time I will use muffin tins.
4) The top surface was uneven. But this didn’t effect the taste and when the cake is sliced the top is not visible.
5) I really have never made a cake from a mix except for once during Passover. Here the advantage is you can diminish the amount of sugar.
6) I would try this recipe again using an egg substitute instead of whole eggs.