Tag Archives: kid friendly

Post 417:Hana Batista invites everyone to her Exhibition Opening Thursday March 9th, 7:00 pm – 9:00 pm Ginot Ha”Ir/Beit Yehudit see invitation below with further details. Come and support one of our artists! Pre-Purim Musical Event this Thursday! Three ingredient gluten free pie crust from bread! Traditional Gluten free pie crust for quiche

Hana Batista invites everyone to her Exhibition Opening Thursday March 9th, 7:00 pm – 9:00 pm Ginot Ha”Ir/Beit Yehudit see invitation below with further details.

Come and support one of our artists!

Leorah Parker – Jerusalem Artists Circle 🎨

To: Leorah Parker <lparkerartist@gmail.com>

I’ll be happy to see you all.
Hana – 02-672-7723
Obraz w treści 1

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 ChajesAmalia SmallDjango ShankarKtoret ShalvaTohar 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. 

A 3 ingredient gluten free pie crust recipe that's easy to make and a dairy free. 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. This recipe has become a staple in our house for easy gluten free baking! Vegan Option


Be warned-I have not tried this one out. For me it’s a PURIM spoof.

A 3 ingredient gluten free pie crust recipe that's easy to make and a dairy free. 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. This recipe has become a staple in our house for easy gluten free baking! Vegan Option @udisglutenfree

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.

A 3 ingredient gluten free pie crust recipe that's easy to make and a dairy free. 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. This recipe has become a staple in our house for easy gluten free baking!

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 3 ingredient gluten free pie crust recipe that's easy to make and a dairy free. 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. This recipe has become a staple in our house for easy gluten free baking!


A 3 ingredient gluten free pie crust recipe that's easy to make and a dairy free. 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. This recipe has become a staple in our house for easy gluten free baking! Gluten free quiche


A 3 ingredient gluten free pie crust recipe that's easy to make and a dairy free. 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. Like this gluten free hand pie!


Mini Gluten Free Chicken Pot Pies {Dairy Free}


Cotter Crunch

Serves 5-6


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
  1. Cut your bread into cubes.
  2. Place it in a food processor. Blend, grind, until more a bread meal texture is formed.
  3. Add in your whisked egg. Pulse a few times.
  4. 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.
  5. 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.
  6. 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.
  7. Roll into 1/8th in to 1/4 in crust.
  8. This amount of crust will make enough for 6 hand pies and a pot pie.
  9. 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.
  10. Gluten Free pie crust bakes at 350F for 30-40 minutes. Pre bake 10 minutes before filing it.
  11. Hand pies bake faster.
  12. 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.


  1. Lightly grease a 9″ pie pan.
  2. Whisk together the flour or flour blend, sugar, Instant ClearJel, flax meal/xanthan gum, and salt.
  3. 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.
  4. 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.
  5. Shape into a ball and chill for an hour, or up to overnight.
  6. Allow the dough to rest at room temperature for 10 to 15 minutes before rolling.
  7. 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.
  8. Fill and bake as your pie recipe directs.
  9. *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

    1. 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).



    • 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

Post 350: Hadassah Hospital Ein Kerem – A place to heal – a place for Jews and Arabs Israelis to meet and reach a common ground by accepting/complaining about their medical treatment and parting with wishes for a complete recovery; Jerusalem Muslala – a place to meet artists and attend workshops; Rosh Chodesh Elul Women’s gathering, September 14 @ 7:00 pm – 10:00 pm; Melabev Center Rosh Hashanah Sale Melabev invites you to come and shop for your Rosh Hashanah gifts at their fair. Great vendors, raffle prizes and children’s activities. All the proceeds go to support the dementia care facility for English speakers. 125 Derech Beit Lechem 02-651-6764 Price Entrance to the fair is FREE; Quick trick for using commercial pastry dough ; Recipe for Quinoa Muffins.

This has turned into a very lengthy post. To make matters worse, there were opportunities to add to it via my phone, on the bus, in a waiting room. As a matter of fact  in several medical offices. THIS IS IT: Last one. Italian Synagogue  Festival Tonight on Rechove Hillel.

http://www.funinjerusalem.com/event/italian-festival-pizza-pasta-vespa/2016-09-13/ And Shatz Jazz festival Tonight at 9:30 PM.

The post’s theme is to be a hospital patient is to be humbled. Relying for your survival on others isn’t pleasant.

This is the way an admission to Hadassah Hospital begins:

At the side of the entrance to the Davidson Pavilion is a statue. Are you able to make out the figures in the photo? The boy is picking an apple and the younger female figure beneath him (as seen in the second figure ) is standing patiently beneath him, arms folded behind her back in a military posture, cautiously waiting.

I’ve written to Hadassah Hospital to ask who is the creator of the statue? Who are the children? There is a strong hint that they are Ethiopian Jews by their slight build and proud posture. Undoubtedly, these two figures have been standing in their positions for a while. They are easy to notice very early in the morning when the Davidson entrance is quiet.




The photo above and below is a custom Corian counters and high end sinks found in post-op, intensive care area.

This $5,000 sink is genuinely extraordinary. The debris of casual hand washing and human waste-products are flushed down it. The rooms off of it smell fresh and clean as a whistle. Not like the normal  hospital ward.


Below are a few points to consider when you or a family member is going through the admissions process;

1-The Admissions process is somewhat frustrating. Directions are sometimes  not UNDERSTOOD to a native English speaker.

3-Do not ask questions to Doctors when they are doing rounds:

I had the opportunity to be present in the unit during early morning rounds, and that was only for a second because I was chased out. Do not attempt to speak with a doctor doing rounds, or with a nurse during change of shifts, don’t even try!

4- There is no way to gage when a patient will be discharged. The best that you can do is speak with a 6 year surgical resident and see how up on the line you are.

Corian counters form a defense around all the nurses stations.


5-Make the best of waiting for surgery:

I like to compare a stay at Davidson  to one at a  five star hotel experience. Factor out gourmet food, entertainment and gambling that are not provided  at Davidson. However, I understand the maternity section boasts a gourmet Kosher chef. Like checking in to a hotel, one must wait until your room is ready.

The staff tries to help as much as possible. If one looks closely at the Hazmanah, the appointment with specifics about arrival, one is warned that the time of an appointed procedure is not NECESSARILY the time.

So instead of waiting for an hour behind a curtain, the nurse if asked, will provide the patient a bed to rest. That gesture was very much appreciated.

6-Appreciate the homy touches:

There are also the homy touches of colorful P.J’s for young patients. Snacks and drinks  are provided for family members during the wait and during the hospitalization period.



SURGICAL FLOORr -4 includes a waiting area. This photo is taken from inside the Intensive care wing, At the conclusion of surgery the patient’s  Hebrew initials are displayed on a digital sign..

The following story is based on my experience over several days as a visitor at Hadassah Hospital Ein Kerem:

 1:Taking a break in the family room;

       I met a couple from Gaza. The family name was Asef. The wife Nargina sat in the same seat in the family room every day, mostly snacking and talking on her cell phone. Her husband didn’t seem like the nargilah pipe smoking type.

      The night before, Abu Asef was heard in the hall talking very loudly in English to the staff. I said to myself, this is not a family from East Jerusalem. They would be speaking Hebrew. Possibly they are from Jordan or Syria. They gave the  impression of being fairly well off.

I introduced myself to Nargina. It was apparent that the family was not of local origin and Abu Asef volunteered, when he came into the family room, that they arrived to the hospital by taxi from Gaza City at a cost of about 250 Israeli Sheckel for a trip that took two hours.

Abu Asef explained that his problem could not be treated in Nablus the closest hospital.

Nargina told me me then that the Asefs were part of a larger klan.

I decided to hold back on some questions until Abu Asef was more relaxed. He complained that he was feeling awful after the aorta surgery.

Nargina and I delved into the complexities of Arabic handwriting. Coming into Israel was a bit of a culture shock for her. She was surprised to see the prevalent short and she noticed that I was dressed conservatively. She offered to help me with Arabic any time that her husband didn’t need her, any time that she was in the family room. We had a long discussion about the word “To Cut”. The Arabic word sounds like the  Hebrew word “Knife”, “Sakan”. An aide nearby confirmed the similarity.

From several conversations with patients and relatives it became apparent that many patients in the rooms next to the family waiting room had an ailment called aortic dissection, a serious condition in which the inner layer of the aorta, the large blood vessel branching off the heart, tears. Blood surges through the tear, causing the inner and middle layers of the aorta to separate. Aortic dissection is the most common catastrophe of the aorta, 2-3 times more common than rupture of the abdominal aorta.

When left untreated, about 33% of patients die within the first 24 hours, and 50% die within 48 hours. The 2-week mortality rate approaches 75% in patients with undiagnosed ascending aortic dissection. I held onto this information before I saw Abu Asef the following evening. I also met a trained nurse from Cyprus who was with an uncle who cam to Hadassah under Medical Tourism. She explained that the surgery in Israel was much cheaper than in Cyprus.

Another member of the “Aorta Problem” group was a young man, dressed in knee-length shorts and hard-rock tee-shirt. The conversation between a 20 something Israeli biker and Abu Asef reminded me of Krapp’s Last Tape. Abu Asef like Krapp, is a lonely, solitary figure, playing the tapes of his illness and re-telling what might have been, saying that in spite of his surviving 13 hours of surgery, Allah could still take him in a minute. He spoke of his 20 year connection to a German construction company. During his  civil engineering career he supervised the building of dozens of schools and hospitals across the Middle East. At that point I couldn’t hold back. I said, “Abu Asef, you are very stubborn, and a hard worker, and you are anxious to get back to work.  But your complaining and your “what if” will not help you survive this surgery, but patience will. The CAT scan accidentally revealed your aorta problem. You would have not survived and aortic incident. For cardiac patients, attitude is the most important factor.”

He shook his head in agreement. Then he could not resist, “You know that the Jews are the wealthiest people in the world (not the oil sheiks). I smiled, “If this is true, and that’s a big if, then with wealth goes a great responsibility to help people and use it wisely.” He accepted my words.

On the other hand, the biker was patient and accepting, which I am sure was not part of his character. He had used his challenge, the “Nisayanos” of his illness as an opportunity for growth as a tool to strengthen his character. He described convincingly that inner sections of his aorta were torn and as he described, flapping, making it insufferable to eat. He was waiting to receive heavy doses of a blood thinner that he would be taking at home. Or perhaps he was waiting for the prescription. In any case he had been brought to the unit expecting to be admitted for surgery. The doctors then decided that he was  to go home and they would see him again and perhaps the spontaneous tear would heal.. He had an attitude of complete submission to whatever his fate would be.

When I last saw Abu Asef I took the risk and asked, “Did you come in to Hadassah Hospital through  the Palestinian Authority Office? and who paid for your surgery? He replied that one can be admitted from Gaza after a thorough check by the Israeli military from Gaza, that they have no criminal record. I offered that I’m checked too, and he agreed and that he perfectly understood the need for security checks. He also said that the surgery had a cost of $150,000. I asked Nargina if she knew who built Hadassah Hospital. I have yet to meet an Arab Israeli who is familiar with Henrietta Szold and the Hadassah Womens Organization, the largest volunteer organization in the USA with over 100,000 members. I suggested to Nargina that she write a thank you letter to Hadassah Hospital and that it would encourage the volunteers.

2-On the last day of my visits,  I brought along a braided rug that needed repair. Many Arab workers passed and admired the rug. I said, “This rug is really a symbol. The work is done by a strong hand, and it held together well for a very long time. It is coming apart places. The whole is made up of many distinct parts, some stronger and some weaker, each with a unique identity. When there is a disruption in one part it is felt throughout, and the weak need to be helped. The vital indispensable Aorta provides oxygenated blood to all the organs. The aorta is largest  blood vessel. It branches off from the heart and pumps oxygen-rich blood back into the body.

my heirloom braided wool rug

Isolation, I explained, is harder to suffer than being poor. The rug represents the stronger helping the weaker to hold on.  Family and community are  very important. Without them there is no society.

The aide said that she had traveled to Jordan and Turkey and she didn’t see that kind of caring for the weak.

3-The following is a tip:

I don’t know a single person who does not use the Israeli ubiquitous pastry dough roll or buy prepared frozen burekas. Both  contain sugar. To cut back on that, I defrost the frozen burekas which have a TINY amount of filling. Then use the defrosted pastry roll and cut a piece, roll it out and add any vegetable filling that I fancy.


Continue reading Post 350: Hadassah Hospital Ein Kerem – A place to heal – a place for Jews and Arabs Israelis to meet and reach a common ground by accepting/complaining about their medical treatment and parting with wishes for a complete recovery; Jerusalem Muslala – a place to meet artists and attend workshops; Rosh Chodesh Elul Women’s gathering, September 14 @ 7:00 pm – 10:00 pm; Melabev Center Rosh Hashanah Sale Melabev invites you to come and shop for your Rosh Hashanah gifts at their fair. Great vendors, raffle prizes and children’s activities. All the proceeds go to support the dementia care facility for English speakers. 125 Derech Beit Lechem 02-651-6764 Price Entrance to the fair is FREE; Quick trick for using commercial pastry dough ; Recipe for Quinoa Muffins.

Post 349: A Story of Israel in the 1950’s including an emtional re-union and an eggplant recipe favorite since the 1950’s

I received a copy of this story from a friend.  The  story is  presented solely by the author, and The Times of Israel.

Miracle on Dan Bus #4 by  http://www.timesofisrael.com. (I was not able to edit out the white space)

Miracle on Dan Bus #4

Miracle on Dan Bus #4

MARCH 27, 2016

Esor Ben-Sorek

It was a very hot day in July 1951. I was in Tel Aviv and too hot to walk. I boarded Dan bus #4 on the corner of Ben Yehuda and Gordon Streets.

The bus was very crowded and there was no available seat. I had to stand next to a Yemenite woman holding a live chicken under her apron.

People were chatting, discussing with fervor the day’s news, each one offering a personal description of the political situation, everyone with a different opinion. As is common in Israel, every person holds himself to be the authentic source of “inside” information. This one said “I have a cousin in the police force and he told me……..” Another replied, “that doesn’t make any sense. My neighbor’s son is in the army and he was telling us……” And from the rear of the bus, a
passenger shouted “who cares? Nothing will change soon”.

At each bus stop some passengers alighted and new passengers boarded.
Now there were a few empty seats and I grabbed one in the middle of the bus.

As we approached another bus stop (I can’t remember which corner), three or four new passengers boarded. One elderly lady stepped up to the coin box next to the driver and deposited a few coins.

Suddenly, looking at the bus driver she gave a loud shriek. “Moishele,
Moishele, Moishele mein kind.”

The driver jammed on the brakes, looked at the elderly woman and cried, “Mama, Mama, is it you Mama?”

Both were Holocaust survivors from Poland and each one thought the other one was dead.

Jumping up from his seat, the driver embraced his long-lost and presumed dead mother and both hugged and hugged and both wept bitter tears of joy.

All the passengers clapped hands. Several were weeping from the joy of seeing mother and son re-united. One passenger jumped off the bus and hailed the next approaching bus. He shared the news with the new driver and requested him to notify the Dan bus company to send a relief driver.

None of us left the bus. A relief driver appeared about half-hour
later. Passengers sitting in the row behind the driver got up and gave the seats to the mother and son, still clutching one another and weeping with heart-wrenching sobs.

At some point, our original driver and his mother left the bus while all of us clapped hands and the Yiddish-speaking passengers shouted
“Mazal tov. Mazal tov. Tzu gezunt. A sach nachas”.

I never knew where they were going. Probably to the driver’s home so his mother could meet his wife and her new grandchild.

All of us were so filled with emotion that it was difficult to contain ourselves. There was not a dry eye among our passengers.

It was a hot July day in 1951. ButI will never forget the miracle on Dan bus #4 on that very happy day.

Esor Ben-Sorek is a retired professor of Hebrew, Biblical literature & history of Israel.

Can’t add another word. I think about this story while traveling by bus around Jerusalem. Invariably the young people are intensely messaging on their phones oblivious to the surroundings.

I was on my way home a few weeks ago on the #19 bus and it became clear that a bus ahead was stopped in the next bus stop. It wasn’t clear however whether someone on the bus was sick or the bus had broken down. There was no space to  maneuver around the bus and car drivers on the corner were growing impatient. Tempers were getting the best of the drivers. My driver used good judgement.

He got out and entered the intersection and began to direct traffic. He threw up his arms in the traditional Israel “patience” gesture. He heard the disabled bus start up again; he scrambled back onto his bus and slipped behind the gate and we were on our way!

Since eggplant was the staple of the 1950’s Israeli diet, it seems appropriate to give it a new twist. המילה העברית “חציל” היא  פי המילה הערבית הנדירה حَيْصَل. The two words in Hebrew, “Chazile” or Chazilim” and Arabic are almost identical.

Directions Grilled Eggplant and goat cheese- changed to baking in a toaster oven. (allrecipes.com)

  1. Prep: In a large bowl, coat eggplant with olive oil and balsamic vinegar. Season with salt and pepper. I placed a tray in a very hot oven to allow the eggplant to cook thoroughly. 
  2. Arrange the baked eggplant slices on a tray. Place a slice of tomato and a slice of goat cheese on each slice of eggplant. Sprinkle a little salt and pepper on the tomatoes and cheese. Top with remaining slices of eggplant, and secure each bundle with a toothpick covered in foil. This can be arranged on carefully cut baking paper.
  3.  Bake at 375 degrees F (190 degrees C) for 15 to 20 minutes, or until softened and melt in your mouth delicious! Fresh mozzarella can easily be substituted if you don’t like goat cheese. Now you have finished off your “grilled” eggplant in a toaster oven


Post 321; 13th Annual English – Women’s Speakers Getaway 2016! Macrobiotic bulgher salad with recipe for almond cheese

Tue Jun 14, 2016 12:46 am (PDT) . Posted by:

“B. Weiss”


*Join Bassya and Adina on the 13th Annual English-Speaking
Women’s Getaway!!!*

Tuesday June 28, 2016 – Thursday June 30, 2016
22-24 Sivan 5776

*Kinar Hotel, Galil*
2 nights full board (Eidah Chareidis, Shmitah l’Chumra) in a luxury hotel
(pool with female lifeguard), women’s beach open all day long in walking
distance, live entertainment, inspiring guest speakers, fun workshops,
unbeatable price. I joined this group for thir first escapade. Lot’s of fun.

*Book your place NOW!! Rooms are going fast! *
For details call Bassya 02 585 2297 or email Adina at

Pereg, the famous spice seller in the shuk has a very interesting site for recipes in English, https://www.pereg-spices.com.

I tried to access the Hebrew one, and next time that I am at the shuk I’ll ask for help in the store. The salad recipe below is inspired by the English site.


Modifications: Since I try not use salty cheese you are encouraged to soak and use natural almonds as indicated in an earlier post and repeated here.

Greek Couscous/bulgher Salad

Greek Couscous/bulgher  Salad

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Serves: 8, 1/2-cup servings



·      1 ½ cups water

·      1 cup  Couscous or bulgher 

·      1/2 teaspoon salt plus 1/8 teaspoon, divided or omit

·      3 tablespoons extra virgin olive oil plus 1 teaspoon, divided

·      1 cup cherry tomatoes, quartered cubed

·      1 cup cucumber (1 small), deseeded and small diced

·      ½ cup halved pitted kalamata olives, minced or omit- use Israel salt substitute

·      ¼ cup red onions, diced or red onions

·      2 tablespoons lemon juice

·      Crushed black pepper

·      Toasted pine nuts

·      1 tablespoon fresh mint, minced

·      2 tablespoons crumbled feta cheese, or almond cheese substitute.

·      1 tablespoon toasted pine nuts (optional)


1.     In a large saucepan, bring water to a boil, add 1/8 teaspoon salt and 1 teaspoon extra olive oil. Then add couscous and stir. Cover with a lid and remove from heat. Let couscous steam for five minutes.

2.     Fluff with a fork and let cool.

3.     In large bowl, combine tomatoes, cucumber, olives/ or omit, red onions and then stir in couscous.

4.     In small bowl, whisk together lemon juice, remaining oil and salt, black pepper until well blended. Toss with couscous mixture and chill in the refrigerator until ready to serve. I generally stir in the lemon with the boiling water. I like the grain very dry. Garnish with fresh mint, feta and pine nuts right before serving. I also hold the oil until the end and adjust the quantity.

Almond Cheese: Most recipes for homemade almond cheese call for soaking the blanched almonds in cold water for 24 hours before making the cheese. I have made this cheese with almonds that I soaked and with almonds that were un-soaked and noticed very little difference in the final product. The cheese made with soaked almonds was perhaps slightly creamier. And the almonds start to sprout rendering them larger. So why bother soaking the almonds?

It is thought that soaking almonds ( and soaking other nuts and seeds) makes them easier to digest and makes it easier to absorb their nutrients. If you choose to soak the almonds before making this recipe, begin the night before. Place the almonds in a glass bowl or jar and cover completely with water. Cover the bowl or jar and refrigerate for 24 hours. Drain and rinse the almonds well.

Making the Lactose Free Almond Cheese

Put the almonds in a food processor or high-powered blender with the lemon juice, olive oil, salt and water. Blend until very smooth. This will take awhile, about 5 minutes.

Scrape the mixture into double-layered cheesecloth lining a colander. Gather the cheesecloth tightly around the almond mixture and secure into a bundle by using a rubber band or string to tie the top. Give the bundle a few gentle squeezes to remove liquid.

Leave the bundle in the colander and place in the refrigerator overnight over a bowl or rimmed plate to catch any liquid that might drain. You can also use a french white heart shaped porcelain bain-marie, by Apilco. This use allows you to soak, drain and pat dry. img_20160615_145151.jpg

Refrigerate for at least 12 hours. This helps the texture of the cheese become firmer. The holes in the bottom permit you to keep adding fresh water to cover . The the bath in another glass baking dish.

Discard any liquid that drains out. Carefully peel the cheesecloth off of the almond “cheese”. The “cheese” will have a consistency similar to cookie dough.

At this point, the almond cheese can be eaten as a spread or it can be gently shaped into a round about 3/4-inch thick and baked at 300 F for 30-40 minutes. After baking, the top will be dry and slightly firm. The inside will still be creamy.

Flavoring the Cheese

The cheese can be flavored by adding seasonings such as fresh garlic, fresh herbs and spices. Some recipes flavor the cheese with nutritional yeast. You can add these ingredients at the beginning when you are blending ingredients. Now the block is prepared for your bulgher salad


Post 289: My erliche neighbor, Eizel Eleyahu, the restaurant owner on Rechove Ha MaAlot, Broccoli Shopping Tips and Recipes from http://epressurecooker.com/soup-recipes/cream-broccoli-soup-recipe/

Although I don’t dine at the  Rechove Ha MaAlot restaurant, I feel compelled to relate a story which reflects the owner, Eizel Eleyahu’s kindness.IMG_20160317_100400

I have been jumping rope on the wooden mirpesset (porch) of his restaurant, two or three times a week, even more often in the winter. Eizel really inherited me with the lease that he took over from the former owner, who gave me rashut (permission) to use the porch.

Opening hours vary and I try to squeeze in my exercise before 10AM. 

Eizel runs a Friday take-away and catering business.

The spacious porch complete with sheltering roof for rainy days.

On this particular rainy day, a man came by and called to Eizel. It sounded like the man wanted to use the wall outlet to charge something, and Eizel quickly consented.

IMG_20160317_100122Then the man rolled a large carton lifter into the restaurant; Eizel was not so pleased with that. He quickly came up with an extension cord, so that the payloader would not be INSIDE.

IMG_20160317_100217It was obvious that had Eziel not helped out the fellow, who was an Israeli Arab, his delivery operation would have been forced to a stand-still. The challenges to them were the immanent- rain: the team of workers were already busy unloading restaurant supplies for the corner restaurant and blocking traffic. Admittedly, the corner restaurant and Eziel’s are not in competition, because  the corner restaurant is open on Shabat. Lastly and most important, Eziel saved the Arab delivery service from loosing face, coming to service a client without a charged carton lifter is definitely an embarrassment.  A further embarrassment would have been if the delivery man would need to trouble his customer to charge the carton lifter, and hold up his delivery schedule. The workers lowered the boxes to a hand dolly during the electric charging, to finish and rush to the next stop.IMG_20160317_100217

My question: Will the Arab fellow go back to his town and praise the generous Jew who saved the day for him? 

Tips for Purchasing and Preparing bug-less Broccoli

Does your family balk at eating broccoli stems, but you hate the waste? Try this Cream of Broccoli recipe! Nothing goes to waste, you get the most nutritional benefit for your buck (broccoli stems are rich in fiber and have more calcium and Vitamin C than the florettes), they’ll never be the wiser, and the flavor might even convert some broccoli haters. In this recipe, broccoli is cooked two ways: the stems are pressure cooked until they are meltingly tender then pureed to form a thick soup base, and the florettes are roasted with a little olive oil to improve their flavor, and then are either rough chopped or pureed, depending on whether you like your cream soups with small chunks or silky smooth. If you want to gild the lily, top your soup with grated cheese or these cheddar croutons for cheesy richness and crunch.

 Broccoli Shopping Tips. Fresh broccoli prices can vary widely depending on the time of year. Your surest way of getting good prices on broccoli (and other fresh produce) is to shop seasonally, buying your produce only during the peak of the domestic growing season when each vegetable is most plentiful, and therefore cheapest. It appears that broccoli is maturing during the cooler months of the early spring, (now in Israel) before higher temperatures force the broccoli plants to seed.  Make the base of this soup when prices are low, freeze it, then defrost and add your milk/half and half/cream for a super quick creamed soup meal.

As far as what to look for in a good head of broccoli, you need to understand that the prettiest and tastiest part of the broccoli, the florettes, are actually just that: flower buds. Each little bit of broccoli is a tiny flower bud. While it is green and tightly closed, it is immature, and therefore edible, when it opens and turns yellow, the bud has bloomed and the quality and taste will suffer. Look for heads of broccoli where the buds are a nice green color (the exact shade will depend on the variety of broccoli, some heads are a grayish green, some a vivid green, and still others a dark bluish green – what you want to avoid are yellowing or brown spots), they are closely packed in together, and there is no yellowing or other discoloration on the top or sides of the head. (There may be some slight yellowing of the buds trapped in the interior, where light is unable to reach them.) The head itself should feel heavy, the stem should be solid, without cuts, bruises or soft damaged spots, and the cut at the stem’s end should not have browned or hardened excessively, that’s a sign that the broccoli was cut longer ago than is desirable.

Pressure Cooking Broccoli. While the pressure cooker does magical things with many vegetables, improving the taste of tomatoes, turning potatoes into light and fluffy mashed potatoes, melding and infusing the flavors of mixed vegetables into wonderful soups, green vegetables like broccoli which get their coloring from chlorophyll need to be treated slightly differently. On Food and Cooking identifies several chlorophyll problems, including “[t]he second and more noticeable change in chlorophyll is the dulling of its color, which is caused when either heat or an enzyme nudge the magnesium atom from the center of the molecule. The replacement of magnesium by hydrogen is by far the most common cause of color change in cooked vegetables. In even slightly acidic water, the plentiful hydrogen ions displace the magnesium, a change that turns chlorophyll a into grayish-green pheophytin a,chlorophyll b into yellowish pheophytin b” and “when the temperature of the plant tissue rises above 140° F / 60° C, the organizing membranes in and around the chloroplast are damaged, and chlorophyll is exposed to the plants own natural acids.” (Both excessive acidity and alkalinity will facilitate the transformation of chlorophyll.)

There are two primary forms of chlorophyll, chlorophyll a and chlorophyll b. The latter gives a yellow green color to leaves and vegetables, the former gives more of a blue green shade. Unfortunately, while both are heat sensitive, chlorophyll a is particularly so, and under the high temperature environment of the pressure cooker, the lovely green colors turn grey green or olive green.

I’ve compensated for this problem by splitting the cooking methods: the thicker and tougher stems are pressure cooked with a small amount of baking soda (to preserve color) until they are tender and the darker green florettes are roasted in the oven with a little olive oil to improve their flavor, then added to the soup at the very end, after pressure cooking, to preserve as much of their color as possible.

Gluten Free, Reduced Calorie and Lower Carb Versions of This Soup. Since many of us, myself included, are increasingly cooking for those with special dietary needs, I will try to include alternate instructions to convert recipes to meet those needs. If you’re counting calories, choose milk instead of half and half or cream, or if you are being really strict, you can enjoy the soup simply as a puree, without milk, and just thin it with broth. If you are cooking for someone with gluten sensitivities, celiac disease, or diet without added sodium, you will need to make your own stock and you should either use gluten free bread, or omit the cheddar croutons. For those who are cooking for someone who is counting carbohydrates, who has blood sugar issues, or diabetes, omit the carrot (root vegetables like potatoes, carrots, beets, etc. are the highest in carbohydrates), use cream instead of either milk or half and half (its my understanding that both milk and half and half contain milk sugars, which are carbs, cream does not) and add a little bit of grated cheese instead of the cheddar croutons.

TIP ON MILK PRODUCTS AND THE PRESSURE COOKER: Milk products, milk, half and half, cream, etc. are all naturally occurring emulsions, and those emulsions can be broken by excess heat. Always add milk / half and half / cream after pressure cooking, and ideally, after the food you’re incorporating it into has cooled somewhat after pressure has been released. The high heat of the pressure cooker could easily break the emulsion (while pasteurization involves high or even higher temperatures – around 275° F (135° C) for UHT pasteurization – Another source said that the temperature for pasteurization is much lower: For effective pasteurization, milk can be heated up to 145 degrees Fahrenheit for 30 minutes, but this method isn’t very common. More common is heating milk up to at least 161.6 degrees Fahrenheit for 15 seconds, which is known as High-temperature Short-Time (HTST) pasteurization, or flash pasteurization.Pasteurization is done for only a few seconds, not for the minutes that would be involved in bringing a pressure cooker up to pressure. One way to reduce the chances of breaking the emulsion is to add a small amount of the hot food/liquid to the milk, and stirring it in well to raise the temperature of the milk, before incorporating the warmed milk into the main amount of hot food/liquid.

3 pounds fresh broccoli
1 head of garlic
1 large storage onion
2 stalks of celery
1 cup of carrot (1/4″ dice) (optional)
¼ teaspoon baking soda
2 cups vegetable stock
2 – 3 tablespoons olive oil
1 tablespoon fresh lemon juice
Coarse kosher salt
Coarsely ground pepper
1 – 2 cups of milk / half and half / cream
1 fresh lemon
Sourdough or other rustic bread (optional)
Cheddar cheese (optional)
Pressure Cooker
12″ Silicone Tipped Tongs
Potato peeler (optional)
Cutting board
Chef’s knife
Cookie sheet or pan large enough to hold the broccoli
Aluminum foil
Oil Mister (optional)
Immersion Blender, food processor or blender
Pastry brush (optional)
Ladle or soup spoon

ROASTING TIP: You roast the broccoli in the oven in order to improve its flavor. It is very important, however, to dry the broccoli thoroughly (allow it to air dry if necessary) before roasting it because moisture on the surface of the florettes will keep the surface temperature from rising above the boiling point of water (212° F) and the Maillard reaction, one of the mechanisms by which hundreds of flavor compounds are created, works best at even higher temperatures. So always make sure vegetables to be roasted are patted or air dried and have only oil on their surface.

Wash, dry and separate the florettes away from the broccoli stems

    1. Wash the broccoli and allow to dry thoroughly before proceeding. Once dry, cut the florettes from the stems, leaving as little stem on the florettes as possible. (If you want to use frozen broccoli you can. It won’t be as good, but you can use it. Just be sure and defrost it and dry off the florettes before roasting them, or they’ll steam in the oven instead of roasting.)

Cut the broccoli stems into planks, then matchsticks and then dice

    1. Remove a ¼ inch from the bottom of each main stem and discard. (You can use a potato peeler to remove the outer layer of the stems, if desired.) Cut the stems into planks of roughly equal thickness (don’t worry about any florette stems that are sticking out), then cut the planks into ¼” thick “matchsticks”, and then dice the matchsticks into approximately ¼” thick cubes.

    1. Dice the onion, celery and carrots (optional) into approximately ¼” cubes. If you are cooking for someone counting their carbs, has blood sugar problems or diabetes, you can omit the carrot (as I’ve done here). Add the diced broccoli stems, onion, celery and carrots to the pressure cooker pot along with a cup of broth, ¼ teaspoon of baking soda and 1 tablespoon of chicken base or vegetable base. Lock the lid. Pressure cook at HIGH PRESSURE for 20 minutes using QUICK RELEASE.

Brush olive oil on the back and front edges of the bread

    1. Optional: Use a pastry brush to brush the back of your bread slices with a thin coat of olive oil. Flip the bread slices over and add a thin layer of oil around the edge of the bread slices. The olive oil will help brown the bread and provide a richness to the cheddar croutons.

Place the bread on aluminum foil and cheddar slices on the bread

    1. Optional: Place the bread slices on top of some aluminum foil. Turn up the edges of the foil to prevent any excess cheddar or oil from dripping into your oven. Cut cheddar slices approximately 1/8″ thick (or use shredded cheddar) and place in the middle of the bread slices. You don’t need to cover the entire piece of bread, the cheddar will spread and cover most of the slice as it melts.

Roast the broccoli florettes (and cheddar croutons) at 375° F for 20 minutes

    1. Place the broccoli florettes on an cookie sheet lined with aluminum foil, larger pieces on the outside, smaller pieces, tightly packed, on the inside. If you have an oil mister, lightly mist the broccoli florettes with olive oil. If you don’t, hold your thumb almost completely over the opening of the olive oil bottle, hold the bottle up high over the broccoli florettes and shake your hand vigorously back and forth to get as little oil in any particular spot as you can. (This is really so much easier with a mister, so use it if you have one.) Place the florettes and bread slices on the middle rack of your oven and bake at 375° F / ° C (325° F / ° C for convection ovens) for 20 minutes (no preheating necessary).

Check the cheddar croutons after 10 minutes, and every few minutes thereafter

    1. If you’re making the cheddar croutons, check the bread slices after 10 minutes, and every few minutes thereafter, and remove when the cheese has melted and is bubbling and the pieces of bread have reached the desired level of toasting. (There are hot spots in most ovens, so you may have to remove some slices before others.) To cut calories, I would use toasted Pita bread

For more rustic soup, hand chop the florettes into smaller pieces. For smooth, reserve for processing.

    1. Once the broccoli florettes have finished roasting, remove the cookie sheet from the oven. If you like your creamed soups with some texture, transfer the florettes to your cutting board and use your chef’s knife to hand chop the pieces to roughly the desired size. If you want your soup smooth, let the broccoli florettes cool on the cookie tray.

When timer goes off, turn off

    1. When the pressure cooker timer goes off, turn of the “keep warm” function and quick release pressure. Once pressure has released, unlock the lid, hold it up at an angle, with the top of the lid facing towards you, like a shield, and allow any excess water to fall back into the pressure cooker pot. Set the lid to the side, away from your work area. (Don’t worry, the strong broccoli smell when you remove the lid will dissipate in a matter of minutes.)

Puree the broccoli stems and mirepoix

    1. If you are using a food processor or blender, transfer portions of the pressure cooked vegetables at a time, completely puree them, remove the pureed vegetables to a third container, and continue until everything is completely smooth. The pureed broccoli and mirepoix will not only improve the flavor of your soup, but provide a thick base for it as well (no roux or other thickening agents will be required). If you have an immersion blender, use it instead, it will not only do an excellent job, but there’ll lots fewer things to wash.

IMMERSION BLENDER TIP: Immersion Blenders are GREAT tools for pureeing food – you can puree your soup ingredients right in the cooking pot, without having to use (and then clean) another bowl, a blender or food processor. Saves a lot of time and you won’t have to fill up half a dishwasher rack with food processor parts. The cutting blade is recessed, and the bell that surrounds it extends well below it, so there is no way the blade could damage your pots. For best results, rest the bottom of the bell on the bottom of the pot, or close to it, and keep most of the bell immersed in the liquid / food. (Raising the bell too high in the food could result in splattering.)

Puree the broccoli florettes, if desired

    1. If you want a chunky soup, puree the pressure cooked vegetables until smooth and add the chopped florettes for texture. If you want a smooth soup, puree the broccoli stems first to get as much liquid in the pot, and then add the dry florettes, in several batches, and puree until smooth. If you want to freeze all or part of the soup, stop here: package the soup in a freezer safe container, and mark it with how much cream and/or broth to add to the soup when its defrosted and served.

FREEZER MEAL TIP: Purchase your fresh broccoli in bulk during seasonal peaks, when its most affordable, and prepare the base of the soup (Steps 1 – 3, 6 and 8 – 11 above) for freezing. The pureed soup base is extremely compact, and can be stored in your freezer in freezer safe storage containers, either by batch or in individual serving sizes. (Be sure to allow some room in the container for the soup to expand as it freezes.) Pull out some frozen soup base when you need a quick hot meal on a cold winter night or when you have some extra cream or half and half you want to use up.

Add milk/half and half/cream and/or broth to thin soup to desired consistency

    1. Once you have the desired consistency, add at least one cup of milk, half and half or cream to the soup, and stir well to incorporate. At this point, how thick or thin you like your soup is a matter of personal preference: you may want to stop there, or add additional liquid, one half cup at a time. Take a taste. You can add more milk/cream if you want a richer, creamier soup, or dilute with chicken or vegetable stock if you like the taste as is but just want a thinner soup.

Add lemon juice, salt and pepper to taste

    1. Once you have added as much milk/cream and broth to get the desired creaminess and consistency, add 1 tablespoon of lemon juice to the soup, plus salt and pepper to taste. (For example, I added 1 teaspoon of coarse kosher salt and ¼ teaspoon of coarsely ground black pepper.) You may notice that the cream may weep a bit in the soup mixture, this shouldn’t be much of a problem when you’re stirring and eating it, but if it does bother you, you could add a tiny bit of dried mustard to the soup. (I kid you not, mustard is an emulsifier, and The Flavor Bible says mustard goes really, really well with broccoli, its one of my favorite cooking reference books, and they’ve never steered me wrong.). Add just a little bit, stir it in really thoroughly, taste, and wait a few minutes to see if any more weeping happens, then add a small bit more if desired.Once you have seasoned the soup as desired, use the “Sauté” setting to gently warm your finished soup back up. Ladle or spoon into cups or bowls for service.

Cut up cheddar croutons

  1. Use your chef’s knife to cut the melted cheddar and toasted bread into “cheddar croutons”. Place the croutons on top of your soup, cheddar side up.
Pressure Cooker Soup Recipes: Cream of Broccoli Soup Recipe (with optional cheddar croutons) by ePressureCooker.comPressure Cooker Soup Recipes: Cream of Broccoli Soup Recipe (with optional cheddar croutons) by ePressureCooker.com

REHEATING TIP: As I elaborated on in my Milk and Pressure Cooking tip, milk, half and half and cream are emulsions that can be broken (the milk product ruined) through the use of excessive heat for too long. When reheating your soup after refrigeration or freezing, don’t boil it. That risks breaking it. Re-warm it gently, at a simmer or slightly above, and don’t bring the soup up to a boil, for best results.

Cream of Broccoli Recipe
Prep time
30 mins
Cook time
30 mins
Total time
1 hour
Make this delicious homemade cream of broccoli soup using fresh broccoli (plus either shredded cheese or cheese croutons, if you wish) in about an hour from start to finish (the soup base can also be frozen for a great freezer meal)
Author: © 2014 ePressureCooker.com
Recipe type: Soup
Serves: 4 – 6
  • 3 pounds fresh broccoli
  • 1 head of garlic
  • 1 large storage onion
  • 2 stalks of celery
  • 1 cup of carrot (1/4″ dice) (optional)
  • ¼ teaspoon baking soda
  • 1 tablespoon Vegetable Base
  • 1 (15-ounce) can / 2 cups chicken or vegetable stock
  • 2 – 3 tablespoons olive oil
  • 1 tablespoon fresh lemon juice
  • Coarse kosher salt
  • Coarsely ground pepper
  • 1 – 2 cups of milk / half and half / cream
  • 1 fresh lemon
  • Sourdough or other rustic bread (optional) or pita bread
  • Cheddar cheese (optional)
  1. Wash and thoroughly dry the broccoli. Removing the florettes, cutting them as close to the heads as possible.
  2. Remove about ¼” from the bottom of the main stem. Remove the outer peel of the stem, if desired. Cut the main stem into ¼” planks, the planks into ¼” matchsticks and the matchsticks into ¼” cubes.
  3. Dice the onion, celery and carrots (optional) into ¼” cubes. If you’re cooking for someone who is counting their carbs, has blood sugar issues or diabetes, omit the carrot. Add the diced broccoli stems and vegetables, 1 cup of broth, 1 tablespoon of chicken or vegetable base and ¼ teaspoon baking soda to the pot. (Note: if you are cooking for someone with gluten sensitivities, use gluten free broth.) Lock the pressure cooker lid. Pressure cook at HIGH PRESSURE for 20 minutes using QUICK PRESSURE RELEASE.
  4. Optional: Brush a small amount of olive oil on the back of the bread and the edges of the front side. (If you are cooking for someone with gluten issues, use either GF bread or use shredded cheddar instead of the cheddar croutons).
  5. Optional: Place the bread on aluminum foil, turning the edges of the foil slightly up. Cut the cheddar approximately ⅛” thick and place the slices on top of the bread.
  6. Place the florettes on a foil lined cookie sheet, large pieces on the outside, smaller pieces packed tightly on the inside. Spray a light coat of olive oil on the florettes. Bake the florettes and cheese/bread slices at 375° F / ° C (325° F / ° C for convection ovens) for 20 minutes.
  7. Check the cheese and bread slices after 10 minutes, and every few minutes thereafter. Remove from the oven when cheddar has melted and bread is nicely toasted and brown at the edges.
  8. Once the florettes have roasted, remove them from the oven. If you want soup with texture, roughly chop the florettes to the desired size. If you want a smooth soup, set aside.
  9. When the pressure cooker alarm goes off, turn off “keep warm” setting and turn the release valve knob to quick release pressure. When the machine unlocks, remove the lid, hold it over the pot to let any hot water fall back in, and place the lid outside your work area.
  10. Use an Immersion Blender, blender or food processor to puree the pressured cooked vegetables until completely smooth.
  11. If you want your soup to have texture, add the chopped florettes to the soup and stir in by hand. If you want a smooth soup, add part of the florettes to the soup, puree the mixture until smooth, and add additional batches of florettes until soup is completely smooth. If you want to freeze your soup, stop here. Place the soup base in freezer safe packaging, allowing room for expansion during freezing, and mark the package with how much cream and/or broth to add before freezing.
  12. Add a cup of cream / half and half / milk to the soup base and stir to thoroughly incorporate. Add additional liquid, ½ cup at a time, until the desired thickness is reached. Add more milk / half and half / cream if you want more richness, use broth instead if you just want to thin out the soup. (Note: if you are cooking for someone with diabetes, blood sugar issues, or who is counting their carbs, use cream instead of milk or half and half.)
  13. Once you’ve reached the desired consistency, add 1 tablespoon lemon juice, plus pepper and salt to taste. If your soup weeps, you can add a small amount of powdered mustard (which is an emulsifier) and thoroughly whisk it in, then wait and see if the soup still weeps, and add a small amount more, repeating until weeping stops. Use the “simmer” function to gently re-warm the soup.
  14. Cut up the cheese toasts into small “cheddar croutons” and place on top of the soup.

Post 278: How to turn a tailored jacket into a dressy skirt and two recipes -an ancient Egyptian condiment called DUQQA and orange marmalade



Turning your closet into a treasury.

In a prior post, I described a choice that I made NOT to shop for a new dress,  because, I have everything that I need.

And you do too.

To prove that point, I  fished around for a project. You will see  a photo of the original jacket. The dicky by the neck gives the jacket away as “out of style”. I have made men’s trousers  skirts, but never took apart  a ladies jacket. Certain features made the jacket a good candidate.

1) A full lining

2) Eight panels resembling the gores of a skirt. There is a lot of work to create that. If the jacket was just straight I would have passed on it. The jacket fit around me when it was lowered into a skirt position. Using a dummy makes the job easier.

3)Interesting details, like the circular velvet around the bottom, unique buttons, velvet pockets.



Lady's Tailored Jacket
I appreciated the details on this tailored custom jacket which came from the Satmar Store in Williamsburg, Brooklyn New York. It was a size too large when I bought and now it is about 3 sizes too large. That’s how I got the idea to make it into a skirt. The pockets are decorative.

Passing photos from my phone to my blog is not 100% yet. Patience, patience.

4) Made from simple wool material as it is  necessary to  piece fabric together, the n the added seams will not be noticeable.

5) Enough material in the sleeves to make waistband, inserted pleat and facings.



The sleeves have been removed. The original black velvet forming the V-neckline and collar have been removed. A triangular piece was cut from the sleeve and inserted across the top half of the “skirt”. 
I know that this is not a project for a beginner. However, as I explained to my grandson who is a musician, about creating.

First there is the “vision” the idea of what you are trying to reach.  There are no set rules, except that you work within the limits of your media.

The hardest part are the transitions. In sewing those are the facings. In a painting the points of color connection make the painting real and alive. In designing the new “skirt”, the challenges were making up another section containing the “pleat” and then placing it underneath. If you are a sewer, try to imaging how to do this. Stay tuned and this blog post will be updated with several photos.

Now a few recipes:
 Bat Sheva, a member of Macrolovers Jerusalem, posted ta recipe for the ancient Egyptian condiment called DUQQA. Another member, Hazel, made  it and raves about it. Here it is:
I pieced together sections for the pleat and added the original velvet facings. Then the waist facings were made. .

The final skirt

DUQQA-Looks delicious

3/4 cup whole sesame seeds, 1/2 cup hazelnuts, 1 heaping tablespoon cumin seeds, 1 heaping tablespoon coriander seeds, 1 teaspoon thin sea salt, 1/4
teaspoon ground black pepper. Grind together.


Orange Marmalade; A friend gave me several kilos of oranges. Holding on to them is just not possible.

Merely, removed the peels and seeds. Left in the flesh, juice and sme peel of all the oranges and a lemon.

Put the batch in the pressure cooker. Honestly after about 10 minutes, I opened the lid and tasted the orange peel that I had placed inside. Ouch, was the batch  bitter?

I then checked  a few sites (why not before), and the pressure cooker recipe called for cooking the oranges WHOLE. Didn’t want to try that.

With a grateful heart, the concoction was cooked another hour on top of the stove, until the pectin came out of the peel, and the solution thickened. Then slowly at intervals added coconut sugar until the surface changed.

I did turn the heat up and briefly boiled the marmalade rapidly until it reached setting point – a sugar thermometer will be helpful here (start checking when it reaches 104C) but to confirm this, put a teaspoonful of the marmalade on to a cold saucer and put in the fridge for a minute or so. If it crinkles when you run a finger through it, and your finger leaves a clear line in the preserve, it’s ready. If not, check it every five minutes or so. I saw mine get crinkly on the stove. I didn’t use a thermometer.

Felicity's perfect marmalade
Perfect marmalade. 

Allow to sit for 15 minutes then spoon into clean jars and seal immediately. Today, the jelly is cold and absolutely delicious. Now I have orange conserve for my family and friends.



Post 276: Israeli Senior Citizen Card, sign up with an e-mail. Jerusalem Card is Free for Seniors starting February 2016, Khan Theate’s in house café-bar hosts nightly live shows and jam sessions, with a focus on giving exposure to the next generation of local musicians – all performances are free of charge. Information Relating to the number of updates in your location Mircaz Ha”Ir:

I have found that nothing happens “automatically ” in Israel with the exception of Arnona (real Estate Tax) and health insurance tax. Those bills are sent by mail and best not to ignore them.

The Israeli Senior Citizen Card, Kartis Ezrach Vatik is another story. It is available thru their website to women over the age of 62 and men over the age of 67. This card provides a variety of discounts and benefits on public transportation, attractions, and several other services.

I don’t understand WHY such a card has a use since one’s birthdate is clearly visible on the Teudat Zehut.

New Olim, wherever they reside in Israel, can receive their Kartis Ezrach Vatik by contacting the Department of Services to the Elderly (Sherut LeMa’an HaZaken) in Jerusalem at: 02- 654-7025 or emailing ezrach.vatik@pmo.gov.il. You may also send a fax with your request to 02-654-7049

Include the information below in your request:

  • Your name as it appears on your Teudat Zehut (Identity card)
  • Your telephone numbers (landline and cell phone)
  • Home Address
  • Copy of your Teudat Zehut

Expect a 1-2 month waiting period before receiving the card in the mail.

The Yeruhalami Card is similarly available to seniors. according to the age requirements as stated above. 

https://www1.jerusalem.muni.il/jer_sys/forms/CreateForm.aspx?idsysform=%20227 (form in Hebrew).

Call center and issuance 1-700-53-00-02 | Sundays, B, D, E at 09:00 to 13:30 Tuesdays at 09:00 to 13:30, 16:00 to 6:00 p.m. | Safra Square. This by-phone works as I just called. I was told that I would automatically receive the card last February.

However, nothing is automatic.

I refer you to common questions regarding the card for seniors. I was told upon my last visit to the Yerushalaymi Card office that I would automatically get a card in February, since the card is free starting February 1, 2016.

Didn’t happen.

I will try  to clarify, (B”H) tomorrow. The office number is 1-700-53-00-02. Common questions follow:

כיצד ניתן להנפיק את הכרטיס?
הנפקת כרטיס התושב מתבצעת בעמדת הרישום הפועלת בבניין העירייה (בנין 1 בקומה 1 במודיעין ובקומה 3)
ו/או במוקדים נוספים שיפורסמו מעת לעת ע”י העירייה.
שעות פעילות המוקד: ימים: א’, ב’, ד’, ה’, בין השעות 15:00-9:00 | יום ג’, בין השעות 14:00-9:00, 18:00-15:00
שעות מענה טלפוני: ימים: א’, ב’, ד’, ה’, בין השעות 13:30-9:00 | יום ג’, בין השעות 13:30-9:00, 18:00-16:00
מעבר לשעות המענה ניתן להשאיר הודעה וצוות ירושלמי יחזור אליכם.
בנוסף ניתן להנפיק את כרטיס התושב באמצעות הדואר או ע”י מילוי טופס מקוון וחיוב באמצעות אשראי טלפוני. לפרטים וטופסי ההנפקה.
 במידה ואבד הכרטיס מה עליי לעשות?
במקרה כזה יש לפנות לעמדת הרישום עם תעודת זהות ולבקש הנפקה חוזרת של כרטיס התושב, בגין הנפקה מחודשת תחויב בדמי הנפקה של הכרטיס החדש.
.My problem was a lost cardאני בעל עסק בעיר ומעוניין להצטרף לסל ההטבות של כרטיס תושב ”ירושלמי”. מה עליי לעשות?
עיריית ירושלים מעודדת הצטרפות בתי עסק ומוסדות במגוון רחב של תחומים אל נותני ההטבות, באמצעות פרסום נרחב של ההטבה ופרטי העסק באמצעי התקשורת השונים וביניהם: חוברת הטבות, מודעות בעיתונות, שילוט חוצות, מגזין מקוון (ניוזלטר), אינטרנט ועוד. כמו כן מספקת העירייה מדבקה המעידה על עסקים המכבדים את כרטיס ”ירושלמי”.
לבקשת הצטרפות אנא מלא את הטופס המצורףהטופס המצורף ונציגנו יחזור אליך.האם עליי לבקש את ההטבה?
נותן ההטבה מחויב להעניק את ההנחה, למציג הכרטיס, במעמד התשלום בהתאם להנחה שפורסמה. לנוחיותך, אתרינו מכיל מידע עדכני אודות ההטבות והיקפן. במידה ולא הוענקה ההטבה בהתאם לפרסום, ניתן לפנות למוקד השירות בטלפון: 1700-53-00-02 או באמצעות פנייה לדוא”ל:yerushalmi@jerusalem.muni.ilהאם ניתן לקבל עדכונים שוטפים על ההטבות?
המגזין המקוון של עיריית ירושלים נשלח אחת לחודש עם עדכונים חמים על הנחות והטבות למחזיקי כרטיס תושב. קליק ואתם בעניינים! להצטרפות והרשמה למגזין המקוון.
אתר ירושלמי מתעדכן באופן יומיומי בהטבות השונות.
חוברת שנתית המאגדת את מגוון ההטבות של ירושלמי נשלחת בדיוור ישיר לחברי המועדון ומחולקת במוקדי ההנפקה.
הטבות חדשות ואירועים מיוחדים מתפרסמים מעת לעת באמצעי התקשורת השונים העומדים לרשות עיריית ירושלים (עיתונות, עלונים, שילוט חוצות ועוד.)

מהם אמצעי התשלום לרכישת הכרטיס?
במוקד השירות וההנפקה בכיכר ספרא 1 קומה 3 ניתן לרכוש את הכרטיס במזומן או בכרטיס אשראי בלבד.
ניתן להנפיק כרטיס באמצעות טופס מקוון ונציגנו יחזור אליך בטלפון לצורך גביית תשלום בכרטיס אשראי.


Recipes offered with Blessings For Good Health!

Victoria Barayev
from Rav Yichezkel Askhaeck “Healthy Life by The Torah”. Victoria also Consulted with Rav Isroel Zelman.

Ideas For Healthy Mishloach Manot


Super Healthy Hamentaschen


1 cup chia seeds, ground in a coffee grinder.

The one in the photo is ubiquitous in Israel. 

The grinder does a superb job-Gold-line ATL 242

1 cup cashews

1 cup old-fashioned rolled oats

½ cup oat bran

½ tsp cinnamon

¼ tsp sea salt

1.5 cup or 2 avocados

½ cup maple or brown rice syrup

1 tsp vanilla

Your favorite jam or

2 cups Turkish apricots

Zest of ½ lemon


Preheat oven to 350F.

Soak Turkish apricots in hot water for 15 min. Drain. Blend in a food processor with lemon zest until smooth. Transfer to a bowl. Wash and dry the food processor.

Place chia seeds, cashews, oats, oat bran, cinnamon and sea salt into the food processor and grind until well processed. Remove into a bowl. I find it easier to grind the seeds first.

In the same food processor, mix avocados, syrup, and vanilla until well blended. Add to the bowl with dry ingredients.

Mix all ingredients to form medium-soft pliable dough.

Separate into pieces the size of a golf ball. I weigh out 40-50 grams with your hands or with rolling pin, make circles ¼ inch thick. Place baking paper under pin if you find that the dough doesn’t roll out.

Using a floured spatula lift the circles and place them on parchment paper lined baking sheets.

Spoon 1 heaping teaspoon of filling into the center of each circle. Fold over the edges to form three corners.

Bake 20-25 min.

Sweet Crunchy Balls

1 1/4 cups rolled oats
3/4 cups dried apricots
3/4 cups dried currants
1/2 cup sunflower seed butter
2 tsp almond extract
1/2 tsp ground cinnamon
toasted sesame seeds

Pulse all ingredients in a food processor. Make small balls and roll them in sesame seeds. Easy,delicious, and filling! Great idea for the school snacks!

Apricot-Lemon Oatmeal Bars

(from Creative Kitchen Alchemy)

2  rolled oats

1 cup chopped nuts (a mix of almonds and walnuts)

1/2 cup fine cornmeal or corn flour

1/2 cup millet flour

1/2 cup unsweetened coconut flakes

Pinch of cinnamon

Pinch of sea salt

1 1/2 cups dried Turkish apricots

Boiling water

1 jar of lemon spread or any other jam of your choice

1/2 cup brown rice syrup

1/2 cup corn or olive oil

1/2 cup spring water

Preheat your oven to 350F/190C.

Soak dried apricots in boiling water for 20 minutes. Then process in a food processor.

Place the first 7 ingredients in a large bowl and mix together.

In a small saucepan, heat rice syrup, oil, and water until all are mixed well. No need to boil.

Add warm liquid to the dry ingredients and mix well with a fork.

Place 1/3 of the mixture into an 8×8 baking dish. Make sure to cover the bottom of the dish.Pack it down with wet hands into a firm layer.

Evenly spread the apricot mix on top.

Spread another 1/3 of the oatmeal mixture on top of the apricots, gently and lightly pressing down.

Cover the second layer of the oatmeal mixture with the lemon preserve.

Crumble the rest of the oatmeal mixture on top of the lemon preserve to fully cover it.

Bake for 30 minutes.

Cut into squares. This delicious treat can be enjoyed warm or cold.

Recipes for Pesach:
Delightful Vegetable Soup – Very easy to cook; this soup is very light, satisfying, and delicate to taste.

6 cups of water

medium onion, cut in 4 quarters

1 turnip, cut in quarters

2 stalks celery, cut in 1-inch long pieces

tomato, cut in quarters

1 medium or large carrot, cut in 1-inch long chunks

1 medium potato, peeled and cut in quarters

1small green or red pepper, cut in quarters

1 tsp cumin seeds

Tbsp. of olive oil

2 bay leaves

A handful of dill, cut in 2-inch long pieces.

Bring water to a boil in a soup pot. Add all vegetables to the pot at once along with cumin, sea salt, olive oil, and bay leaves. Cover and bring to a boil, lower the flame and simmer for 15-20 min. Add dill and serve.

Great served with matza.

 Quinoa Pilaf

 4 cups quinoa

6 cups of cold water

1/3 cup olive or sesame oil

1 medium onion, diced

2 cups mushrooms, diced

2 carrots, diced

2 stalks celery, diced

4 cloves garlic, diced

1 tsp. sea salt

1/2 tsp. turmeric

1 tsp. cumin seed

Black pepper to taste

Rinse quinoa 3-4 times in a fine strainer to remove bitter coating. Drain well, then, sauté drained quinoa in some of the olive oil until toasty brown. In a medium pot combine quinoa in about 6 cups of cold water. Bring to a boil and simmer for 20 minutes. Drain well again. Sauté vegetables in the remaining oil with sea salt, cumin seed, turmeric and black pepper. Add cooked quinoa, mix well, cover and let heat through for a few minutes. Serve hot and enjoy!

Easy Cashew Matzo Napoleon

4 cups raw cashews, soaked for 2 hours and drained

1/2 to 1 cup water, for the desired thickness

Zest of 1 lemon

4-8 Tbsp maple syrup

1/8 tsp sea sal

t6 square sheets of matzo, lightly wet

Place all ingredients in a food processor and run until smooth and creamy. It is good to add water gradually to achieve the desired consistency. Cashew cream should not be thin and runny. Place a sheet of matzo on a serving plate. Generously spread cashew cream on it. Top with another sheet of matzo. Repeat the steps until all matzo is used. Sprinkle the top layer of cream with ground walnuts. Refrigerate the cake for at least 2 hours.  Optional: Spread melted chocolate on top of the cake

Blessings For Good Health!
Stay tuned for upcoming events!

Victoria Barayev

Finally, some informal options for nights out.

Khanal’e, the Khan Theater’s in house café-bar, hosts nightly live shows and jam sessions, with a focus on giving exposure to the next generation of local musicians – all performances are free of charge!

*Hip downtown restaurant-bar Nocturno has a Wednesday night live music series – entrance is just 30 NIS with discounted alcohol available at the bar.


I thought as a final addition you might enjoy the complex issues that are sent to member of my community regarding monies spent in the coming year; and several links are provided to help you to transform your breakfast.

Letter from our City Council Representative Offir Lang follows. I did send an e-mail to the administration’s urban planner, Ms. Sivan, who is the administrator for transportation. My e-mail detailed the horrendous sidewalk vehicular parking on Shabat on our block, which prevents pedestrian movement. Stay tune for a response.

Dear residents,

Relating to the number of updates your location:

  1. Approval of a Community Administration in 2016

Community Administration evening Driktorion heart of the city unanimously approved the 2016 budget.

The budget for this year includes a significant change aspects relating to the strengthening of the residents of the city center, with an emphasis on comprehensive community work and community projects to strengthen the heart of the city and residents of neighborhoods mode. In addition, the budget includes an increase in different services, the Administration provides early childhood, the elderly, the young and the like. I would like to thank all partners in formulating the budget – Director Mr. Vicky HARLAP, chairman of the Finance Committee, Mr. David Ansbacher, members of the Finance Committee and the Board Administration.

  1. Handling parking shortage in the heart of the city

Further summarize things we had recently with the representatives of the Jerusalem municipality facilities, in the coming weeks more parking spaces will be trained blue and white in favor of a regional character ranging from hours, starting the afternoon in the heart of the city. Training will be the number of parking spaces at a time in the beating of another. I would like to thank all the partners in promoting the issue – Head of Parking, Central District Administration and chairman of the physicality of the Community Council.

Also, our request to convene soon and transportation committee of the Jerusalem municipality, discuss the plight of parking spaces and traffic arrangements in the city center, with the participation of members of the Committee and relevant senior representatives from the Jerusalem municipality. Details later on.

  1. A conference on the plan 38

Directorate of Urban Renewal and Community Administration Centrum cordially invite you to a conference on Plan No. 38 on Sunday 10/01/2015 at 20:00 Lev Ha’ir Community Council, St. Ohel Moshe Nahlaot42. For further information, please contact the administration’s urban planner, Ms. Sivan a muscle Cohen. Email: Sivansharirc@gmail.com

  1. Treatment hazards and nuisances

As a reminder, the Environment Committee of the Jerusalem Municipality stated that in the near future there will be supervision and monitoring treatment center received 106 complaints related noise from businesses and / or noise in urban or private events and / or stench and pollution from smokestacks business. At the end of the study period, a comprehensive report will be provided by professional bodies to the Commission regarding the hazards and nuisances treatment received at the center. In light of the Committee’s decision, I ask that anyone who has any nuisance to the above issues call center hotline 106 and 100 and record numbers turn!

At the same time, we continue to work with the various bodies authorities to promote effective change in procedures for dealing with nuisances and nuisances caused to residents and merchants, while preparing a comprehensive community work of the administration neighborhoods. Also, after preparing a centralized list of problems and tours of the area, updated because some of the problems have been addressed and receive treatment from the authorities, but the road is still long. Information below.

  1. Education

We welcome the inclusion of all parties involved in education Neighborhood Forum for Education and Community Administration held a communal heart of the city, including representatives of schools, kindergartens and frameworks for early childhood, youth, parent committees and more. Forum condemned the challenges neighborhood, ideas for cooperation and pooling of resources. For further information, please contact the Youth Hub Administration, Ms. Adi lion. Mail: Noar.lev@gmail.com

God. Thank you to all the residents and merchants, who participated in this week’s physical committee in cooperation with the city center and the administrative committee of community cultural heart of the city.

If you are interested to take part in committees of communal heart of the city administration and affect your environment, you are welcome to see our straw:

Physical committee chairman of the city center, Mr. Joseph Markowitz. Email: Ymcityjer@gmail.com

Committee Chairman physical Nahlaot, Mr. Joseph was connected to. Email: Yza@bezeqint.net

Chairman of the Committee on the elderly, Ms. Abigail see me there. Mile gigit@inter.net.il

Committee chairman company culture and leisure, Dr. Ofir Lang. Mail: Ofir.lang@mail.huji.ac.il

Education Committee Chairman, Mr. Yanai Kranzler. Email: Ykranzler@gmail.com

Chairman of the Jewish Quarter Extension, Ms. Rose Lamb and white. Email: Selavan@netvision.net.il

Please contact us with any issue,

Dr. Ofir Lang

Community Authority Chairman Lev

From Drs. Oz and Roizen:

When legendary college basketball coach Dean Smith transformed the traditional fast break into the lightning-fast “Carolina Break”, the University of North Carolina started winning and Smith ended up with a record-breaking career win/loss record of 879-254.
If you’re looking for a major transformation — losing weight and getting healthier — you want to change your break-fast so you become a winner too. How? A 12-week study of overweight and obese women found those who ate a big breakfast https://www.sharecare.com/health/weight-loss/article/flatten-a-big-belly-eat-these-two-healthy-diet-foods-for-breakfast, mid-sized lunch and small dinner lost over twice as much weight as women who took in the same calories, but in reverse order! Breakfast firsters also reduced waist circumference, lowered blood glucose, insulin resistance, and levels of ghrelin, the hunger hormone.
Why does this work ?https://www.sharecare.com/health/eating-habits-nutrition/why-is-breakfast-so-important?myAttribute=yay? While science doesn’t have all the answers yet, here are some possible explanations: Eat more calories than you burn, fat is stored. Burn more calories than you take in — weight loss! Since you burn more calories when you’re awake than when you’re asleep, doesn’t it make sense to eat most of your calories in the morning? Plus, that hearty first meal seems to stabilize weight-boosting blood sugar levels and helps increase your calorie burn all day long.

So to lose weight, have your highest calorie meal in the morning. Enjoy a diet of fresh fruits and vegetables, healthy fats like olive oil, only 100% whole grains, and lean proteins (beans, nuts, salmon, ocean trout, and skinless poultry). You’ll make a fast break from your overweight past by turning your breakfast around.
Transform Your Breakfast – Eating Habits and Nutrition https://www.sharecare.com/health/eating-habits-nutrition/article/transform-your-breakfast?cmpid=sc-et-em-00-up-01042016&eid=1100006885&memberid=21360647&_sid=52987e7a-0e14-4add-8909-da840b829940


Transform Your Breakfast – Eating Habits and Nutrition https://www.sharecare.com/health/eating-habits-nutrition/article/transform-your-breakfast?cmpid=sc-et-em-00-up-01042016&eid=1100006885&memberid=21360647&_sid=52987e7a-0e14-4add-8909-da840b829940 A study of found that eating a big breakfast, mid-sized lunch and small dinner resulted in impressive weight loss; big breakfast seems to be the key.

View on www.sharecare.com https://www.sharecare.com/health/eating-habits-nutrition/article/transform-your-breakfast?cmpid=sc-et-em-00-up-01042016&eid=1100006885&memberid=21360647&_sid=52987e7a-0e14-4add-8909-da840b829940


Post 272: Information about the Tower of David Museum which is located in a medieval fortress near the Jaffa Gate in the Old City of Jerusalem-cooking classes this week Paleo Chocolate Zucchini Bread – Elenaspantry


The present is all about using caution in traveling around the city. Some venues are just too good to miss. Visitor Info: Tower of David Museum

The museum is located in a medieval fortress near the Jaffa Gate in the Old City of Jerusalem. There will be a few cooking classes this week.


Visiting the museum

Night Spectacular

* Combined ticket visit the Museum Day and night vision


₪ 40

₪ 55

₪ 70


₪ 20

₪ 45

₪ 55


₪ 30

₪ 45

₪ 55

Boy (18)

₪ 18

₪ 45

₪ 55

Soldier **

₪ 20

₪ 30

₪ 40


₪ 15

₪ 30

₪ 40

* Combined ticket: Reduced price entrance to night vision and a separate entrance to visit the Tower of David Museum Day.Visiting day at the Tower of David is exercisable for one year from the date of purchase of the ticket onboard. Night vision possible entry date prior coordination reservation center or on a space available basis. The museum is open in the afternoons and evenings rather than during the nighttime spectacle.
** Soldiers groups: the entrance to visit the museum free day in advance at tel 02-6265347.

Museum tours – for individuals
Hebrew: Mondays and Wednesdays at 10:30 am (July and August also on Fridays at 10:30)
English: Sunday through Thursday, at 11:00 am (July and August also on Fridays at 11:00 am) The tours included entrance fee to the museum.  The tours are held on holidays and public holidays. * Movie Introduction History of Jerusalem will be screened for groups by appointment only, at tel: 02-6265327 or email: Groupsales@tod.org.il

Group Visit Reservations
Tel: 02-6265327 or email: Groupsales@tod.org.il
of their training by phone: 02-6265347 or email: Education@tod.org.il

Card “Member tower”
Login reusable museum during the day for a year.
Adult: 100 ₪, child (under 18) / student / senior citizen: 50 ₪.
The card provides:

  • 6 adult tickets Night Spectacular – 50 ₪
  • 20 adult entrance tickets on 20 ₪
  • Permanent bonus culture in purchasing tickets, tours and meetings at 15% off full price adult (two tickets for each event)
  • Current information and updates on events in the museum early.

Resident Card “Yerushalmi”
card provides:

  • Entrance to the museum during the day – adult 31 ₪, child 13 ₪.
  • ₪ 10 off the nightly spectacle for adults
  • 15% discount on activities, tours and events Tower of David


Youth Desk in Jerusalem

Friday | January 8 | 9:30 | Two lectures
culinary Jerusalem through the ages and culinary influences result of migration to Jerusalem in the 19th century

Non chewed history of Jerusalem
professor Edna Assis – tour guide and researcher culinary
culinary Jerusalem ancient period to modern times: the meals from the Second Temple and the innovations that led to Arab local cuisine. What is the worst cooking market? How has the Turkish government on the food in Jerusalem? What powers and brought into the British? What they ate during the siege and austerity?

Bulgur, borax and borscht
Speaker: Mill Netherlands – Chef – author of “forcing”, researcher and tour guide food
culinary, table and kitchen culture of immigrants to Jerusalem in the 19th century. How infiltration powers influenced the culinary Jerusalem? What effect would the pilgrims and Jewish immigrants on the local table? The lecture will deal with new flavors and migrants brought with them their impact on local food – Arab.
The meeting includes a tasting (Supervision: Rabbinate of Israel)



Paleo Chocolate Zucchini Bread recipe

Paleo Chocolate Zucchini Bread

This is a gluten-free, grain-free, dairy-free recipe for the entire family to enjoy.

Coconut oil, which studies have shown can help our immune systems mount resistance to viruses, is one of the ingredients that gives this bread a moist, rich texture. Sweetened with honey and a bit of vanilla, this makes an excellent after-camp snack for the kids or a summer evening dessert with a cup ofIced Ginger Chai.

Paleo Chocolate Zucchini Bread

Serves: 1 loaf



  1. In a food processor combine nut/seed flour and cacao powder
  2. Pulse in salt and baking soda
  3. Pulse in eggs, coconut oil and fruit/brown rice syrup, stevia, then zucchini
  4. Transfer batter to a greased 6.5 x 4 inch baby loaf pan, dusted with almond flour or to paper-lined muffin tins.
  5. Bake at 350° for 35-40 minutes
  6. Cool for 2 hours
  7. Serve

You can also double the recipe and use 1/4c cocoa powder and 80g of Dark Chocolate.

Post 260: Nas Gadol on Yirmiyahu Street-Nachal Charedi Soldier Shot And Killed The Palestinian Terrorist: Yiddish words in Chanukah, Chanukah recipes updated for healthy soufganiot

HERO: The Soldier That Shot And Killed The Palestinian Terrorist On Yirmiyahu Street Is From Nachal Charedi [PHOTO]
(Sunday, December 6th, 2015 01:25 PM) Yeshivah World News

Stay Connected To The Jewish Culture Through YIDDISH!!


Some Yiddish Words For Chanukah
Phonetically English   Hebrew
menoyre        menorah  מנורה
this week’s proverb
אַלעס פאַרלירט דער מענטש מיט די יאָרן; יוגענט, שיינהייט,געזונטהייט, ליבּע פאַר כּבוד; נאָר איין זאַך בּלײַבּט אים – זײַן נאַרישקייט

a’les farlirt der mentsh mit di yorn; yugent, sheynheit, gezunt’heyt, li’be far koved; nor eyn zakh blaybt em – zayn narishkeyt

the proverb actually means
a person loses everything as he grows older; youth, beauty, health, esteem or self respect; only one thing remains with him – his stupidity

translated to Hebrew

עם ההתבגרות הבן אדם מאבד את

הכל; הצעירות, היופי, הבריאות,רדיפה אחרי

הכבוד; רק דבר אחד תמיד יישאר איתו – הטיפשות

It’s almost Chanukah – The soufganiot recipe of the past (Post #40), has been revised. The dough now has addition of sour dough. I started with a yield of 1.25 K of dough and out of that made 30 balls of 40 grams each soufganiot for the freezer.

Always on the look-out for something “new”, my soufganiot with have red bean paste filling.

Adapted from Epicrious

Red Bean Paste Filling

YIELD Makes 1 1/2 cups

6 ounces small red beans hoong dul, about 1 cup
1/2 cup packed dark brown sugar/brown rice syrup
1 1/2 teaspoons vegetable oil

Wash the beans, cover the cold water, and soak overnight. Drain beans and discard water.
I allow the beans to sprout over two days and pull off the skins.
They take less time to cook when they have sprouted.

Place beans in a 1 1/2-quart saucepan, add 3 cups cold water, and bring to a boil over high heat. Cover, reduce heat to medium-low, and simmer 1 hour, or until very soft. Monitor the pan to make sure water doesn’t dry up. Drain and discard the water.

You can also use a pressure cooker.
Place the beans in a food processor and process until smooth. Add brown sugar/brown rice syrup and process until just combined. In a medium saucepan, heat the vegetable oil over medium heat until hot but not smoking. Add the bean paste and cook, stirring 2 to 3 minutes, or until the mixture is dry. Remove from heat. Store in a covered container in the refrigerator until ready to use; it will keep for 1 week.
Reprinted with permission from The Wisdom of the Chinese Kitchen by Grace Young. © 1999 Simon & Schuster.

Sufganiyot (Israeli Jelly Doughnuts) Made these in past years with the help of my grand-daughter, when she was here for a gap year.

Sufganiyot (Israeli Jelly Doughnuts).

I doubled the recipe for a crowd.

1 package dry yeast-.25 oz
3 tablespoons sugar/agave/rice syrup
1/4 cup water
1/2 cup lukewarm milk/almond milk
3 1/2 cups unbleached all-purpose flour, spelt, oat (about)
1 large egg
1 large egg yolk (in addition to the whole egg) you may omit and use an equivalent volume of flax seed meal.
1 cup powdered sugar or added powdered cinnamon.I leave this out.
Filling: equal parts, carob, cocoa, almond, tahina, chocolate bits or pieces of 100% chocolate bar with added oatmilk/rice milk, chocolate liquor, vanilla combined in food processor.

The second part of the soufganiot stuffing can be either frozen mango drained or plum or apple compote (drained) or defrosted frozen cherries or blueberries. No powdered sugar. No stuffing tool needed.
I can’t give amounts because I make the filling fresh with the defrosted batch of soufaniot dough. Check out Post 40 for more details of making the frozen soufganiot dough.

Enter a captiazuki bean with beet broth before cooking in pressure cookeron


Filling for adzuki bean soufganiot Enter a caption


Endough before broken doen to 40 gram balls. ter a caption

Morrocan Carrot and Chickpea Salad
If you’re pinched for time, Diane suggests using pre-shredded carrots. I deployed my mandolin and made thin coins. I use some of the carrot tops as well, although there are mixed opinions about whether or not they’re edible (or edible for everyone) – you can read more here and here.

1 tablespoon cumin seeds
1/3 cup / 80 ml extra virgin olive oil
2 tablespoons fresh lemon juice
1 tablespoon honey
1/2 teaspoon fine sea salt, plus more to taste
1/8 teaspoon cayenne pepper

10 ounces carrots, shredded on a box grater or sliced whisper thin on a mandolin

2 cups cooked chickpeas (or one 15- ounce can, drained and rinsed)

2/3 cup / 100 g dried pluots, plums, or dates cut into chickpea-sized pieces

1/3 cup / 30 g fresh mint, torn

For serving: lots of toasted almond slices, dried or fresh rose petals – all optional (but great additions!)

To make the dressing, first toast the cumin seeds in a dry skillet until fragrant and lightly browned, a minute or two. Let cool, and grind to a powder with a mortar and pestle.

In a bowl or jar, whisk together the olive oil, lemon juice, honey, ground cumin, salt, and cayenne pepper. Set aside.

In a medium bowl, combine the carrots, chickpeas, dried pluots, mint, and almonds, and rose petals (if you’re including those as well.) Gently toss until everything is evenly coated. Serve immediately, or cover and refrigerate until ready to serve. (You can toss this salad, minus the almonds, hours in advance. Remove from the refrigerator 30 minutes before serving.)Pluots, apriums, apriplums, or plumcots, are some of the hybrids between different Prunus species that are also called interspecific plums. In the United States and Canada, these fruits are known by most regulatory agencies as interspecific plums. Wikipedia

Serves 6.

Adapted from Roots: The Definitive Compendium with more than 225 Recipes by Diane Morgan.
Prep time: 15 min

Post 235: A day at Ein Boqek instead of a meeting at Temech- Building Entrepeneurship in Women.N’OATMEAL COOKIES – THE PALEO RESPONSE TO OATMEAL COOKIES! Waldorf Astoria Jerusalem wins 1st in Middle East http://www.i24news.tv/en/news/israel/89999-151023-jerusalem-s-waldorf-astoria-hotel-voted-best-in-middle-east

I got this e-mail, however, I was not able to attend because I spent the day at Ein Boqek in the far end of the Dead Sea with three friends. On the way we passed  the cut-off to Masada, several checkpoints along a single lane road. The area was heavily patrolled by helicopters and convoys of jet planes soreyed by. As we entered the last checkpoint before the public  beach entrance,we passed a landing site for about a dozen military helicopters.

Israeli Pilots Broke Guinness World Record Flying Low Over Dead Sea in January 2014.

Last year, The Civil Aviation Authority of Israel announced that 12 pilots flying six aircraft 422 meters below sea level  set a new Guinness World Record for a low formation flight (Israel’s Channel 2 reported).

Formation flying consists of several planes flying together in a precise geometric shape. This particular form of recreational flying requires an extremely high level of aeronautical expertise as even a slight deviation of one plane from the formation or flight path is liable to cause a serious accident.

The Israeli pilots first attempted to break the record in November 2013 but that initial flight over the Dead Sea was disqualified by a judge since one of the planes broke formation, Channel 2 said.

However, the second time proved to be the charm as the ultralight planes’ formation held steady for approximately one minute. After a few tense moments, the official Guinness World Record judge confirmed that a new standard had been established, setting off celebrations among the pilots and crew, Channel 2 reported.

The force behind Israel’s drive towards the record books is retired Lieutenant Colonel Dan Shion, a former pilot and commander of an Israeli Air Force squadron of fighter pilots. Since retiring from active military duty, Shion has continued to fly a variety of light aircraft and it was he who contacted the Guinness World Record headquarters in London to find out the exact criteria required for establishing a new low formation flying record, Channel 2 reported.

According to Shion, the record setting flight was a complex undertaking due to the unusually difficult conditions that go along with flying at low altitudes over the Dead Sea. As a result, Shion believes that the record he helped establish will be impossible to break anywhere but over the Dead Sea.

As such, Shion believes that the low formation flying record will remain in Israeli hands.

I guess this is the view from the pilot’s vantage point

The ladies beach at Ein Boqek is perfect for me because I bring my trusty wagon with food and drink and there are paths down to the beach. The salt was pure white. I took home two jars full to add to my bath water. Not to eat.

I also spoke a little Arabic with some ladies.

Perhaps the handsome fellow at the last checkpoint was Colonel Dan Shion!

Following is the invitation that I declined.

Dear ___ ,

I’d like to invite you to a special breakfast event with Rabbi David Eliezrie, a senior Chabad Rabbi, who has made himself available to share the entrepreneurial model and insights, which have helped thousands of Chabad rabbis build successful social ventures and which are transferable to entrepreneurs and business owners on their entrepreneurship path.

The event is for an intimate group of women entrepreneurs and small business owners.

Please join us at the Jerusalem Hub On Wednesday, October 21st at 8:30am, (more info below)

Looking forward,
Shaindy Babad

Limited Space, Please RSVP

PS. While space is limited, if you ‘d like to suggest someone you think should be invited, please let us know asap.

תמך, בנין שערי העיר קומה 9, רחוב יפו 216, 11, ירושלים, Israel


While on the subject of resorts, recently was announced a first for Israel. I have never stayed at Jerusalem Waldorf Astoria hotel. My apartment is a five minute walk away. I did walk by to congratulate the consierge. While standing at the desk I overheard a conversation.

The concierge conveyed to the couple, “No outside guests allowed on Shabat.” The couple wanted to have Saturday lunch there because their apartment was being painted. I offered a better deal. Friday night with the Farkashes. They turned me down and we walked together up Agron to King George. The lady explained that she’d be in Jerusalem for 6 weeks and next week she is traveling to Uman.

And I said, “With Yehudis Golshevsky”, and she nodded. And I proudly said, “”She’s my daughter”. What a lovely meeting.

And a day at the Dead Sea beats this hotel by a mile. That was a first, but I’m getting to the first, first.

Jerusalem’s Waldorf Astoria Hotel received a score of 97.5 in Code-Nast magazine’s “Top 15 Hotels in the Middle East: Readers’ Choice Awards 2015.” http://www.i24news.tv/en/news/israel/89999-151023-jerusalem-s-waldorf-astoria-hotel-voted-best-in-middle-eastThe 226-room hotel opened in March 2014 after a reported $150 million refurbishment.

“More than 128,000 travelers took part in our 28th annual Readers’ Choice Awards survey — the most in its history — submitting millions of ratings and tens of thousands of comments to help us create a list of winning favorites,” Condé Nast Traveler said in announcing the rankings Tuesday.

In response to being ranked so highly on the prestigious list, the Waldorf posted the following message on its Facebook page:“What an honor! We are thrilled.”

The 16-room Singita Grumeti in the Serengeti, Tanzania was voted as the best hotel in the world, followed by The Lodge & Spa at Brush Creek Ranch, in Saratoga, Wyoming.

The Waldorf Hotel is rated 1st in the Middle East. From mid 1936 to mid-1937 it was then the Palace. The hotel was built by the then mufti of Jerusalem, Haj Amin al-Husseini, a fierce opponent of Jewish statehood who would later collaborate with Hitler’s Nazi Germany. The Haganah planted listening devices in chandeliers in the hotel, a TV report said, exploiting the expertise of two of its officers who had been involved in the building’s construction.

The mufti has been in the headlines this week, after Israel’s Prime Minister Benjamin Netanyahu alleged that Adolf Hitler only decided on the mass extermination of Europe’s Jews after receiving input on the matter from al-Husseini.

Read: Israeli spies ‘bugged Peel Commission’ at mufti’s Jerusalem hotel

All sources are denying that the Mufti advised Hitler to “burn” the Jews.


Yield: Yields 24 cookies

N’Oatmeal Cookies – The Paleo Response to Oatmeal Cookies!


Dry Ingredients

    • 2 cups almond flour

    • 1/2 cup flax seed meal

    • 1/2 cup unsweetened shredded coconut/cooked fruit/banana

    • 1 tbsp ground cinnamon

    • 1 tsp baking soda

    • 1 tsp Himalayan salt

Wet Ingredients


  • 1/2 cup walnuts/peanuts/pecans chopped

  • 1/2 cup dates, chopped

  • 1/2 cup raisins;cranberries soaked in vanilla brandy


    1. Preheat oven to 375°F.

    2. In a large mixing bowl, combine almond flour, flax seed meal, unsweetened coconut, cinnamon, salt and baking soda. Mix with a whisk to ensure that the ingredients are very well distributed. Reserve.

    3. In a separate bowl, cream soy cream cheese, almond milk/banana  and date paste with a hand mixer, until light and fluffy in consistency. Add eggs, one at a time and make sure it’s well incorporated before adding the next one. Add vanilla extract and mix well. (you can also do this in a stand mixer with the paddle attachment)

    4. Add dry ingredients to the wet ingredients and stir with a rubber spatula or wooden spoon until just combined, no more.

    5. Stir in walnuts, dates and raisins- I like to put the on top so I can see the batters thickness.

    6. On a baking sheet that’s been lined with parchment paper, drop tablespoon-sized amounts of cookie batter; slightly flatten with a fork or use muffin tins lined with paper that is oiled.

    7. Bake the cookies for 9-10 minutes; allow cookies to cool for a minute or two before attempting to move them to a cooling rack.

    8. Cool completely and store in an airtight container.

    9. These cookies will keep for up to 10 days in the refrigerator.

    10. HA!HA! That was funny. They will never last that long! 😉