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.
Last Monday, March 6th, Lymphedema Awareness Day was enlightening to me and I hope informing to others here in Jerusalem. I’ve been getting information from the organization and this week seemed like a great opportunity as Monday, March 6th,was WORLD WIDE recognition of the disease.
It was practically all nighter-’til almost 2AM baking many dozens of gluten free muffins. I had sent the following e-mail to friends several days before:
Please post the supporting attachments to your Facebook page or send to friends with details of my “Muffin Event” March 6th at 8 AM to support Lymphedema Research in Israel.
March 6th as World Lymphedema Day (WLD) in Jerusalem!
AT: Opposite 9 Shmuel Ha Nagid between Rechove Shatz and Rechove Ha Ma A Lot, Mirkaz Ha ‘Ir
Purpose: Bring your jump-rope, dress in Sneakers, and “Move Your Lymph”- learn the technique from the PROS
Activity: Distributing Gluten Free Muffins – and Jumping rope
Time: 8 AM until last muffin is sold.
I had the pleasure of distributing only a small part of the batch to the Nursery and Kindergarten parents who were dropping their youngsters at the gan across the street.
The parents were in a mad dash to get to work, as I expected. I’m on the right with the gan administrator Shany.
Almost all the parents, including lots of dads stopped to chat with me. I asked if they ever heard of Lymphedema. Remember these are women in their twenties. None! That was an eye-opener. That’s when I gave a 30 second description of how the disease somehow arises in women often during breast cancer treatment.
I recognized a young mother in the group She and I were in a photography class together a few years ago. She signed my list to keep informed. Many others signed with contact information. I agreed to inform them of my “Jumping Rope For Lymph Health”, class once the details are arranged.
Please let me know if you are interested.
The woman in the photo is Shany, the administrator of the Nursery and Kindergarden. Obviously, I am on the right.
Getting to Joy: I didn’t sell on the street. One hour in the cold was enough.
The Elements of Purim:
Excerpted and Translated from the the Teachings of Rabbi Gershon Steinberg ztz”. The entire story of the miracle of Megillat Esther took place over a period of nine years. It began in the third year of the reign of King Achashveirosh, at the time when they killed Vashti. In the seventh year of the reign of King Achashveirosh he took Esther as a wife, and in the twelfth year of his reign was the decree of Haman. And at the time when they killed Vashti, not a single Jew foresaw that there would be a connection between that event and the salvation of Israel. It was only afterwards when Achashveirosh took Esther that they began to understand a little bit that there might be a connection. And it was only after nine years when the decree of Haman occurred, and by means of Esther the decree was cancelled, that they understood the preceding events. They saw that all those events had been connected together in order to save them from the decree of being destroyed and killed. And so it will be in the future to come when the Holy One Blessed Be He reveals Himself in His great Compassion and Kindness, at that time all of us will understand that all the events that occurred throughout all the years have been connected together for the purpose of the future redemption, may it occur speedily in our days, Amen.
“And he raised (in Hebrew: “Omen”) Hadassah…” (Megillat Esther 2:7)
The Hebrew word “Omen” has the same root as the Hebrew word “Emunah” (in English: Faith). The meaning of this is that Mordechai the Tzaddik trained Esther to have faith that everything that happens to her is all a result of Divine Providence.
Why is the name of the holiday called Purim? (based on the Hebrew word “Pur”, meaning “lottery”), shouldn’t it have been called “Yom HaHatzala”, the day of salvation? The explanation is that when Achashveirosh said to Haman “..and the people to do with it as is good in your eyes” (Megillat Esther 3:11), he should have immediately gone to battle to kill Israel, but it came up in his mind that it would be better to do a lottery and not to begin immediately. Therefore there was more time to pray and within four days of the decree they hung Haman on the tree. The decree was on the 13th of Nisan and they hung him on the 16th of Nissan. From this we see the power of prayer.
“…and fast for me, and don’t eat and don’t drink for three days..” (Megillat Esther 4:16)
There is a difficulty in this verse, for there seems to be an unnecessary repetition; since it said “fast for me”, isn’t it obvious that they aren’t eating and drinking? And the explanation is, that during those three days was also the first day of Passover, and there is a requirement from the Torah to eat Matzah and drink the four cups of wine. And that is what Esther was saying, “fast for me”, and even though the Yom Tov of Passover comes out during those days, in any event don’t eat Matzah. And don’t drink the four cups of wine. And Esther’s intention in this was that if they didn’t fulfill the Mitzvot of the holiday of Passover, this would show the Heavens how the world would look without the people of Israel. Just as now they are not fulfilling the Mitzvot of the night of the Seder, so it would be if G-d forbid there would be a decree of destruction, and by means of this Mercy would be aroused in the Heavens to cancel the decree.
“For the Jews there was Light and Happiness and Rejoicing and Honor.” (Megillat Esther 8:16)
In the Gemara “Megillah & quote, it says that Light means Torah, Happiness means Yom Tov, Rejoicing means Mila (Circumcision) and Honor means Tefillin (Phylacteries). The question is, why are these written only as a hint, it could have been written explicitly “Torah, Yom Tov, Mila, and Tefillin”? But the explanation is that Israel rose at that time to such a great level that they felt that the Torah was their light, that Yom Tov was their happiness, that Mila was their rejoicing, and that Tefillin was their most precious, honored object. (from the Sefat Emet)
Purim Sameach! (Happy Purim!)
L’ilui Neshamat HaGaon HaTzaddik R’ Gershon Avigdor Ben R’ Chaim ztz”l, Nilkach L’Bait Olamo Yud Gimmel Tishrei 5772
Gluten Free Kreplach – real food for Purim
1/2 cup brown rice flour
1/2 cup tapioca flour
1/2 cup cornstarch
1/4 cup potato starch
5 tsp. xanthan gum
1/2 tsp. salt
3 Tbl. Oil
1 cup ground cooked beef or chicken
1 small onion grated
1 tsp. salt
1. Combine flours, xanthan gum, and salt. Add eggs and oil.
2. In a separate bowl mix filling ingredients.
3. Roll out dough as thin as possible without tearing. Then cut into 3 inch squares.
4. Place a teaspoon of filling in the middle of dough. Fold dough diagonally and seal with some water on your fingers.
5. Place kreplach in boiling salted water. Cook until kreplach floats to the top.
6. Preheat oil over medium heat. Saute until golden brown on both sides.
Falafel – for your M’shalch Manot
INGREDIENTS of Falafel (Tori Avey). I devoted a prior post to this recipe-Here it is again, in more detail- they are so delicious.
1 pound (about 2 cups) dry chickpeas/garbanzo beans – you must start with dry, do NOT substitute canned, they will not work!
1 small onion, roughly chopped
1/4 cup chopped fresh parsley
3-5 cloves garlic (I prefer roasted)
1 1/2 tbsp flour or omit
1 3/4 tsp salt
2 tsp cumin
1 tsp ground coriander
1/4 tsp black pepper
1/4 tsp cayenne pepper
Pinch of ground cardamom
Pinch of ground cardamom
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/
tonight, Wednesday, Dec. 28th. Doors open at 7pm. show begins at7:30pm. The
evening includes an entertaining and inspiring show featuring Neve students
and alumni, a raffle with lots of great prizes, and dancing. For girls and
women, ages 6-120. Tickets are 30 shekel in advance, 4 for 100, and 40
shekel at the door. Contact Devorah – 0583271883 or call 0200.
And a relief from all that oily food:
Fresh Tuna for Sushi or Salad
- 2 fresh mediterranean tunas from the Shuk; after you’s have 4 nice fillets. I grill the skin and bones.
- 1 tbsp fresh chopped basil
- 1/2 stalk celery, minced
- 1 finely chopped scallion – green part only (optional)
- 2 tbsp lemon juice, or more to taste
- Extra virgin olive oil to taste
- Salt and pepper to taste
See the full post:https://toriavey.com/toris-kitchen/2012/10/healthy-mediterranean-tuna-salad/#EfjAk6mDopxgR1xf.99
The link to the rope course sight is below. I would try to climb a wall slightly over my height, but not like the one in the photos!
Chanukah Samayach: link to Chanukah Rope Course and events
Noach Bittleman famous prize-winning Chinese medicine doctor reminds us of the following for a cure for lingering mucous:
Hollow out a black radish.
Fill with honey.
Allow to sit overnight or 8-10 hours
Drink the honey. Great for loosening and lessening mucus. His clinic is in Ein Kerem Jerusalem
Just won first prize for a paper he gave in Chinese in China
Shulamit Chalav Udvash Health Food Store
Weird Latkas! Cumin Sce nted Beet Latkas
INGREDIENTS Cumin Scented Beet Latkes:http://www.epicurious.com/recipes/food/views/cumin-scented-beet-latkes-231262
- 6 cups coarsely shredded peeled beets (about 6 medium)
- 6 tablespoons all purpose flour
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons ground cumin
- 3/4 teaspoon ground coriander
- 3/4 teaspoon baking powder
- 1/4 teaspoon ground black pepper
- 3 large eggs, beaten to blend
- Canola oil (for frying)
- Place beets in large bowl; press with paper towels to absorb any moisture. In another large bowl, whisk flour and next 5 ingredients. Mix in beets, then eggs.
- Pour enough oil into large skillet to cover bottom; heat over medium heat. Working in batches, drop beet mixture by 1/4 cupfuls into skillet; spread to 3 1/2-inch rounds. Fry until golden, about 5 minutes per side. Transfer latkes to baking sheet. (Can be made 6 hours ahead. Let stand at room temperature. Rewarm in 350°F oven until crisp, about 10 minutes.)Serve latkes with relish and salsa
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
What can I say: Perhaps you declare, “This exhibition at the Israel National Library in Givat Ram is not for me. I don’t write or illustrate.”
Just the crossover intrigued me. Many years ago I talked myself into an advanced illustration course called “Science Fiction Illustration”, years after working as a high school mathematics teacher. The class consisted of graphic artists. It was my first experience of a student artist’s critique, on works in progress. This exercise of presenting one’s work was a major part of the class time.
Our assignments consisted of reading a famous passage and making up our version of the author’s meaning. When the work went smoothly I felt inspired.
Continue reading Post 384: What is the thread running through this post? Inspiration: the Reminder- Exhibition: How to Draw a Poem to soon close. My meeting with a Fireman from Cyprus named George; Bioimpedance Spectroscopy; Studies and Measures How the lymphatic system works : the lymphatic system does not have a pump like the circulatory system : your muscles move lymph https://clinicaltrials.gov/ct2/show/NCT02167659
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.