Tag Archives: One Israel Fund Trip

Post 436: Police Instructions for owner’s of cars parked in the Old City parking lots -Special Concert for Shavuot in the Jewish Art and Life Galleries Jewish choral songs and Hebrew hymms Adina Peled, soprano, Fay Shapiro, Hillel Shadman, tenor, David Magan, bass The Jerusalem Academy of Music and Dance Choir-One Israel Funds offers trip for Opening New Medical Center in Benymina May 25th and a second trip “East of Beit Lechem” to vist many sites including Shlomo’s Exotic Animal Farm and dairy May 29th

Can you imagine any European country doing this to protect an American president?

Posted to the Old City residents:

“As part of the police preparation for the Trump visit, they (sic), the security police, are distributing a form to all car owners. In order to avoid any unpleasant situation, it is to be filled out with your personal information and your cars details and place it inside your front windshield in a VERY VISIBLE PLACE. The forms have been placed on all cars in the lot.

If the Shabak or police have any concern regarding a car parked in the lot they will be able to easily reach the owner.

This request is for all cars parked in BOTH lots.

Thank you for your cooperation.”

Another reason to not own a car in Jerusalem.

The Minhal requests that everyone cooperate in order to save time and trouble for the police…and members of the parking committee.


Special Concert for Shavuot in the Jewish Art and Life Galleries May 30th 3:00PM Tuesday Erev Shavuot

Jewish choral songs and Hebrew hymms

Adina Peled, soprano, Fay Shapiro, Hillel Shadman, tenor, David Magan, bass

The Jerusalem Academy of Music and Dance Choir price range 40-50SH



Non Dairy Ice cream


4egg whites

14cup sugar

4egg yolks

1(10 ounce) carton non-dairy whipped topping

1tablespoon vanilla


Whip egg whites and sugar until stiff. Whip remaining ingredients in a separate bowl. Fold two mixtures together (do not overmix). Freeze as is. variations http://www.food.com/recipe/awesome-and-easy-non-dairy-ice-cream-72039?ftab=reviews#activity-feed

Savannah Buttermint Ice Cream

A salty, buttery mint ice cream with white chocolate flecks. Turmeric adds a soft ivory yellow.

Savannah Butter mint Ice Cream was inspired by the pastel-colored white chocolate sticks found in old-timey chocolate shops and those powdery, melt-in-your-mouth mint candies in the restaurants of our grandparents’ generation. It’s slightly salty, minty, and very buttery. The white chocolate flecks give it a pronounced creaminess.

There is a special ingredient in this ice cream: the butter flavor. A bit of turmeric gives the ice cream color but no added flavor. The creamy pale yellow hue sets the mood for butter mint:

Makes about 1 quart

2 cups whole  milk

1 tablespoon plus 1 teaspoon cornstarch
1 1/2 ounces (3 tablespoons) cream cheese, softened
1/2 teaspoon fine sea salt
1/8 teaspoon turmeric
1 1/4 cups heavy cream
2/3 cup sugar
2 tablespoons light corn syrup
3 ounces white chocolate, chopped
8 drops natural butter flavor
3 to 4 drops pure peppermint

essential oil

Pairs well with:  Chocolate cake or fudge brownies.

Mix about 2 tablespoons of the milk with the cornstarch in a small bowl to make a smooth slurry.

Whisk the cream cheese, salt, and turmeric in a medium bowl until smooth. Fill a large bowl with ice and water.

Combine the remaining milk, the cream, sugar, and corn syrup in a 4-quart saucepan, bring to a rolling boil over medium-high heat, and boil for 4 minutes. Remove from the heat and gradually whisk in the cornstarch slurry. Bring the mixture back to a boil over medium-high heat and cook, stirring with a heatproof spatula, until slightly thickened, about 1 minute. Remove from the heat.

Gradually whisk the hot milk mixture into the cream cheese until smooth. Pour the mixture into a 1-gallon Zip loc freezer bag, and submerge the sealed bag in the ice bath. Let stand, adding more ice as necessary, until cold, about 30 minutes.

When the ice cream is almost ready to be churned, melt the white chocolate in a double boiler; let cool slightly.

Pour the ice cream base into the frozen canister and turn on the machine. Drop the butter flavoring and peppermint through the opening in the top of the machine. Slowly drizzle in the melted chocolate; it will form into flecks in the churning cream. Continue to spin the ice cream until thick and creamy.

Pack the ice cream into a storage container, press a sheet of parchment directly against the surface, and seal with an airtight lid. Freeze in the coldest part of your freezer until firm, at least 4 hours.

Excerpted from Jeni’s Splendid Ice Creams at Home by Jeni Britton Bauer (Artisan Books). Copyright 2011.




As a youth, Shlomo Horowitz assisted with establishing the Insect Room at the Jerusalem Biblical Zoo. Ever since then, with the exception of his years in yeshivah and the IDF, he has been involved with the care of exotic animals and wildlife education. Shlomo has taught classes in zoology and nature at numerous schools in Jerusalem. Aside from weekly classes in several schools, he also taught special sessions at over fifty haredi Talmud Torahs as part of the Jerusalem Municipality’s “Noah’s Ark” projects. He has also led teacher-training sessions for biology teachers in the haredi education system, amongst many other education projects.

Shlomo’s university studies were in the field of geology. He has collected some unique fossils in Israel, including a hippopotamus tusk from the Kinneret and an elephant tusk from Sodom, and he has published articles on his fossil discoveries in Teva HaDevarim magazine. Shlomo has a large collection of exotic animals, biological artifacts and fossils, which he maintains in a Pinat Chai at Sedeh Bar in Gush Etziyon.

The Biblical Museum of Natural History is located at 5 Ha-Tzaba Street, in the northern industrial zone of Beit Shemesh.