Sunday, May 26, 2019

Как варить кашу или я ничего не помню


1/4 grain to 1 and 1/4 milk


Do not rem
1:2 but I think it maybe 1:3
Grain takes longer depending on amount






1 cup lemon juice
1/2 cup simple syrup
3 cups water

I would go down on simple syrup. It was just perfect but I like things a little MORE sour.


4 cups fruit
2/3 sugar

Put sugar in fruit
Can add 1/2 cup water when cooking or wait until the fruit juices enough so it's almost covered in juice (second one yield more flavorful popsicles)
Bring to boil
Cook for 5
Can strain out seeds or pulp

Saturday, January 5, 2019

Sunday, January 22, 2017

Pancakes Two Great Recipes

For a spiced breakfast treat, whisk 1 1/4 cups all-purpose flour; 2 tablespoons sugar; 2 teaspoons baking powder; 1/2 teaspoon each cinnamon, ground ginger, and salt; 1/8 teaspoon nutmeg; and a pinch of ground cloves. In a separate bowl, stir together 1 cup milk, 6 tablespoons canned pumpkin puree, 2 tablespoons melted butter, and 1 egg; fold mixture into dry ingredients. Melt some butter in a skillet over medium heat; pour in 1/4 cup batter for each pancake. Cook pancakes about 3 minutes per side; serve with butter and syrup.
Makes 8 to 10.

Recipe: The Best Buttermilk Pancakes
From: A Cup Of Joe
You’ll need:
1 cup all-purpose flour
2 tablespoons white granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon kosher salt
1 ¼ cup buttermilk, shaken
1 large egg
1 tablespoon unsalted butter, melted and slightly cooled
½ teaspoon pure vanilla extract
In a medium bowl, mix together flour, sugar, baking powder, baking soda and salt.
In a small bowl, measure out the buttermilk. Add the egg, melted butter and vanilla extract; beat until thoroughly combined.
Add the wet ingredients to the dry ingredients and mix until just combined, being sure to not overmix. The batter should have small to medium lumps.
Heat up your griddle (or cast iron skillet) over medium heat and brush with 1/2 tablespoon of butter. Scoop the batter, using a 1/4 cup measure (or tablespoon measure), onto the warm skillet. Cook for 1 to 2 minutes, until small bubbles form on the surface of the pancake, and then flip. Turn heat down to medium-low and cook on opposite side for about 1 minute, or until golden brown.
Transfer cooked pancakes to a baking sheet and place in oven to keep warm. Proceed with the rest of the batter until you’re done. Serve with warm maple syrup.
Pancakes are easily modified, too. For heartier pancakes, consider adding ¼ cup whole-wheat, buckwheat, rye or barley flour, and decreasing the all-purpose amount to ¾ cup. If you’d like them a bit sweeter, simply add one to two more tablespoons of sugar. If you’d like to brighten them up, fold in fresh lemon or orange zest. If you’re in the mood for fruit, add blueberries, raspberries or strawberries; instead of adding them to the batter—which will result in them sinking to the bottom—add them to the pancakes on the griddle.

Saturday, January 4, 2014

Ode to Temple Israel

This was my first school when I came to the US. I spent every morning in the chapel pictured. I learned all the prayers phonetically because I could not read in Hebrew and for many years afterwards dutifully mispronounced all the words in every prayer. I remember all the wonderful teachers we had when Cohen Hillel Academy was in this building. Mrs. Karen Madorsky, Mrs. Mimi Aronson, Zvi, Dan whose last names I do not recall, Mrs. Naplan, Ellen Morgan, Dr. Solomon and Mrs. Janet Fagan who was my very first teacher in the US. This place will always be remembered for being knocked over on the playground by Chad Meldensohn and getting a skull fracture, getting a horrible sunburn because my parents did not know sunscreen existed, getting chicken pox and crying about it to Mrs.Aronson after I knocked a pox out with a basketball, learning Enlglish and getting my first taste of my Jewish heritage which I was not aware of in Russia. Like the author of this article I thought someone would come forward and save the beautiful building. I still am not sure how you can knock down a synagogue and build condominiums.

I think I will post the content here because one day this link above will be no more and I think this article was written rather well and embodies what I would like to have said.


Temple Israel in Swampscott was built in 1953 by Italian architect Pietro Belluschi, with a Star of David on top and a vast sanctuary filled with natural light.
Selling a house can sometimes be a simple process. A bunch of papers are signed, you hand over the keys, and you move somewhere else.

But what happens when someone else sells a place you never owned but still feel a part of?

The sledgehammer came to my old temple in Swampscott last month. It was not unexpected: It had sat idle for almost a decade after its former congregation, Temple Israel, merged with another synagogue. Soon, 14 homes will be built on the site.

The temple building, once one of the grandest, most elegant open-domed Conservative sanctuaries in America, was built by the estimable Italian architect Pietro Belluschi in 1953. It represented the hopes and dreams of a new Jewish working class.

Most were American-born Jews who had fled the congestion in places like Chelsea, Malden, Revere, and Lynn. Some had gone to college and were lawyers, doctors, and accountants. Others ran scrap metal yards, owned real estate, drove trucks and cabs, or had family businesses, such as my father, who owned a Chelsea deli. Some were wealthy, but most just made a living and wanted something better for their children.

Inside the building, there were traditional Jewish services every day, and a few pious men could be seen in the sanctuary. But Temple Israel functioned as much more than a house of prayer. It was part of a new era of the American Jewish experience: Ushering in a new society, brimming with great ambition, where people who had grown up in cold-water flats could find a home outside of the urban ring hard by the Mystic River.

Save for Hebrew School, it was largely empty most of the week. No matter. People drove by it, noticed its Star of David and took note that the Jews had a home and planned to stay. It also helped diffuse the not-so-subtle hints that we didn’t belong everywhere: As late as the 1960s, there was a nearby golf course and a beach club where Jews did not feel welcome.

There was no grand religious or spiritual plan at the temple. Outside of learning the Hebrew alphabet and practicing reading, there was little focus at the Hebrew School besides preparing for our bar and bat mitzvahs. At the time, those in charge probably thought it would be unfair to burden American children with Jewish history. After all, what would be gained in describing our largely tumultuous existence, punctuated with exile, pogroms, and torture. Instead we were assigned two goals: Complete your bar/bat mitzvah and graduate from college.

If anything, it was a building that belonged to our parents. Most were hardly religious, and only a few kept kosher. But there were weddings and bar mitzvahs and brotherhood breakfasts to organize, attend, and to later reminisce about. It became a community, built on some common social values, such as giving to charity, supporting Israel, and performing good deeds. These days, modern Jewish professionals have created a whole subset of Judaism around that concept and call it Tikkun Olam, or repairing the world.

But no one ever said Tikkun Olam was a path to sustain dues-paying members, and these days there is no repairing of the temple. Its honey brick courtyards have been toppled; its burnished redwood halls where plaques once honored the dead and the founding temple members gleamed in the open-aired wreckage. Its maples have been uprooted, sawed into blocks and carted away.

During another time, perhaps 20 or 30 years ago, a handful of wealthy Jews would have rushed to save the 52,000-square-foot building. But those philanthropists have long departed, like the insular group that once ran the temple.

In its heyday in the 1970s, when more than 2,000 people crowded into services on holidays such as Yom Kippur, or raised tens of thousands of dollars for Israel during the 1973 Arab-Israeli War, the temple seemed like it would go on forever. But things were changing. America was opening its doors to Jews, and with intermarriage, Jews began the process of entering the majority religion.

A 2013 Pew Research Center study on American Judaism reported 1 in 5 American Jews by birth reported having no religion. And about 40 percent of Jewish adults said they lived in a household where just one person was a member of a temple.

When I drive by the temple, my car slows to a crawl and I realize a little piece of me is somewhere in that wreckage. Was it the 13-year-old, surrounded by Old World relatives after my bar mitzvah? Or the college student who wiped away a tear alongside my sister’s wedding canopy? Or, perhaps, it was the teen who found solace sitting alone in the vast sanctuary, filled with abundant natural light that streamed through the stained glass windows and made everything seem golden and perfect.

Sunday, November 25, 2012


I finally figured out how to cook them. Soak for 24 hours. It takes about an hour and 15 to cook. Bring to a boil, no salt and simmer partially covered. Leave a tiny space between the lid and the pot. It is the difference between simmering water and water that stands still. When they are cooked they kind of stop simmering and  the water stands still although you did not change the gas setting. Not sure about this one. I made chickpea and roasted pepper salad with them. Recipe is here as expected I added a little more capers. I used overfilled 3 table spoons and added the garlic to the dressing and let it sit. I do not have a photo.

Hummus Recipe 

I can actually say adapted from
I cooked the chickpeas for 1:45 and did not soak them, I had them under a lid on low heat. No soda or salt.

1 cup cooked chickpeas (cooked for 1:45 hours)
1 tbs lemon juice
3 tbs tehina
1/2 tsp salt
2 garlic cloves
parsley (optional) 
5 tbs hummus water

Sunday, November 11, 2012

the smitten kitchen cookbook

wild mushroom tart
salted brown butter crispy treats
broccoli slaw

What can I say. I am addicted to the crispy treats and the filling of the mushroom tart is spectacular.