tag:blogger.com,1999:blog-72708900016172384972024-03-12T20:35:12.321-07:00My So-Called LifeAnnahttp://www.blogger.com/profile/01569119271627192710noreply@blogger.comBlogger116125tag:blogger.com,1999:blog-7270890001617238497.post-47042878063831692462023-05-02T17:15:00.001-07:002023-05-02T17:15:21.042-07:00Movies I want to see1. Deep Blue Sea
2. Mon Roi (2015)Annahttp://www.blogger.com/profile/01569119271627192710noreply@blogger.com0tag:blogger.com,1999:blog-7270890001617238497.post-49376011731099858702023-05-02T17:10:00.000-07:002023-05-02T17:10:03.837-07:00Movies my mother would like me to seeThe Flat
https://en.wikipedia.org/wiki/The_Flat_(2011_film)
Amour
https://www.imdb.com/title/tt1602620/Annahttp://www.blogger.com/profile/01569119271627192710noreply@blogger.com0tag:blogger.com,1999:blog-7270890001617238497.post-42658976405896241152021-11-26T18:00:00.001-08:002021-11-26T18:00:58.148-08:00Best heavy cream and other Trader Joe's favorites<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://lh3.googleusercontent.com/-1wOrd1K7-VI/YaGP8u99fKI/AAAAAAAASoM/O-tWznl7YrsakLH0bIxWUunG7E_4CbengCNcBGAsYHQ/image.png" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="423" data-original-width="564" height="240" src="https://lh3.googleusercontent.com/-1wOrd1K7-VI/YaGP8u99fKI/AAAAAAAASoM/O-tWznl7YrsakLH0bIxWUunG7E_4CbengCNcBGAsYHQ/image.png" width="320" /></a></div><span style="font-family: verdana;"><div style="text-align: center;">ingredients: heavy cream (milk)</div></span><p></p>Annahttp://www.blogger.com/profile/01569119271627192710noreply@blogger.com0tag:blogger.com,1999:blog-7270890001617238497.post-81300631168787009132021-11-25T20:35:00.002-08:002021-11-25T20:35:30.448-08:00Thanksgiving Notes<p><span style="font-family: verdana;">1. Got Kosher Turley from Trader</span></p><p><span style="font-family: verdana;">2. Used Ina Garten recipe for dry rub (lemon zest, salt, thyme)</span></p><p><span style="font-family: verdana;">3. Turley took 2 hours to cook at convection bake, lowest rack (then switched one up) at 350 F instead of 2:25 at 325</span></p><p><span style="font-family: verdana;">4. Do not tie wings to body, the in-between section stayed raw, although the rest of the meat was higher temp then states in recipe</span></p><p><span style="font-family: verdana;">5. Flan, get candy thermometer</span></p><p><span style="font-family: verdana;">6. Flan took 1:50 to set instead of 1:15 </span></p><p><span style="font-family: verdana;">7. When pouring in custard, pour over a big spoon to absorb the weight otherwise the custard goes under the caramel</span></p><p><span style="font-family: verdana;">8. Green beans are cooked after 5 minutes, bring water to boil, add beans, bring to boil and cook for 5 min. Salt water.</span></p><p><span style="font-family: verdana;">9. Sangria without additional alcohol needs the pine apple</span></p><p><span style="font-family: verdana;"><br /></span></p>Annahttp://www.blogger.com/profile/01569119271627192710noreply@blogger.com0tag:blogger.com,1999:blog-7270890001617238497.post-32326180146000274062021-08-03T20:15:00.004-07:002021-08-03T20:42:28.989-07:00Wegman<p> 1. Many varieties of Maple Syrup</p><p>2. Bakery- use butter in cakes, bought a tart once with strawberry and rhubarb that was $16 but it was good</p><p>3. Sushi is very good</p><p>4. Cooked food is very good</p><p>5. Wegman brand salmon seems natural</p><p>6. Plastic bags, sandwich, snack and gallon</p><p>7. Kosher section</p><p>8. Kitchen supply used to be good</p><p>9. Decent ice cream</p><p>10. Child snacks</p><p>11. Indian spices in bulk</p><p>12. Fish is amazing</p><p>13. Vinegar by gallon</p><p>14. Tea</p><p>15. Wegman brand dried beans</p><p><br /></p><p><br /></p>Annahttp://www.blogger.com/profile/01569119271627192710noreply@blogger.com0tag:blogger.com,1999:blog-7270890001617238497.post-26154880304145852892021-07-25T19:44:00.005-07:002021-11-26T20:13:12.570-08:00Cape Cod Notes<p><span style="font-family: verdana;">1. Clean house. You do not want to come back to dirty one</span></p><p><span style="font-family: verdana;">2. Bring plastic gallon bags for bathing suits</span></p><p><span style="font-family: verdana;">3. Fan to dry wet bathing suits</span></p><p><span style="font-family: verdana;">4. Sandwich bags</span></p><p><span style="font-family: verdana;">5. Snack bags</span></p><p><span style="font-family: verdana;">6. Tupperware for beach food</span></p><p><span style="font-family: verdana;">7. Beach umbrella/cover Tommy Bahama</span></p><p><span style="font-family: verdana;">8. Beach chair Tommy Bahama</span></p><p><span style="font-family: verdana;">9. Bathing suit 2 covered and 2 uncovered</span></p><p><span style="font-family: verdana;">10. Towels 2 per person</span></p><p><span style="font-family: verdana;">11. goggles</span></p><p><span style="font-family: verdana;">12. Flotation devices</span></p><p><span style="font-family: verdana;">13. Floatie</span></p><p><span style="font-family: verdana;">14. Vanilla for pancakes</span></p><p><span style="font-family: verdana;">15. Ice trays/Refrigerator ice is awful</span></p><p><span style="font-family: verdana;">16. Bring own trash bags</span></p><p><span style="font-family: verdana;">17. Bring clothing rack to dry clothes</span></p><p><span style="font-family: verdana;">18. Bring something to carry water bottles in. They are heavy. </span></p><p><span style="font-family: verdana;">19. Maybe buy nice beach bag or wagon for toys? </span></p><p><span style="font-family: verdana;">20. I liked the fish plastic pool at the Hardware Store on Beacon</span></p><p><span style="font-family: verdana;">21. Coverups!!! Kids sit on beach and burn without them</span></p><p><span style="font-family: verdana;">22. You can look at the sun or look away when its before noon or after noon</span></p><p><span style="font-family: verdana;">23. Badger does not stain bathing suit but Dr. Fisher does stain </span></p><p><br /></p>Annahttp://www.blogger.com/profile/01569119271627192710noreply@blogger.com0tag:blogger.com,1999:blog-7270890001617238497.post-54802542660148713962021-07-25T19:40:00.006-07:002021-07-25T19:40:46.355-07:00Hanna Anderson<p> 120 CM bathing suit 6-7 in 2021 was tight</p>Annahttp://www.blogger.com/profile/01569119271627192710noreply@blogger.com0tag:blogger.com,1999:blog-7270890001617238497.post-34608078602485959452021-04-27T04:34:00.004-07:002021-04-27T15:44:16.071-07:00Bread making tips<p>1. Warmer water is better for mixing dough later on. You can do colder or warmer but warmer is better.</p><p>2. Strain the flour and mix two flours before adding in the mix</p><p>3. When combining to dough squeeze it with your hands and fingers to mix it otherwise you end up with hard dough pieces in the bread that did not mix well</p><p>4. After step #3 then do the stretch fold type mixing</p><p>5. You can slap the dough on a hard surface a few times to get rid of air bubbles.</p><p>6. Tightening the loaf before shaping is very important. If its not tight, it will not rise well. The loaf has to be tight. Pull a bit and fold over. Keep going until you start feeling resistance, then shape it.<br /><br /></p><p>7. When you remove loaf from oven, shake off the excess rice flour into pot before putting loaf on rack</p><p><br /></p>Annahttp://www.blogger.com/profile/01569119271627192710noreply@blogger.com0tag:blogger.com,1999:blog-7270890001617238497.post-76785995229048567412021-01-21T18:20:00.008-08:002021-04-27T04:35:32.403-07:00What not to buy in HM<p>1. Cotton Bedding - very cheap and smells like chemicals</p><p>2. Clothes you did not see in person</p><p>3. LazyOne is not good quality for adults. Seem like they use the same amount of material as they did for kids and material is very thin.</p><p>4. Socks, they are awful. Do not wash and smell disgusting. buy socks at Gap or somewhere else</p><p><br /></p>Annahttp://www.blogger.com/profile/01569119271627192710noreply@blogger.com0tag:blogger.com,1999:blog-7270890001617238497.post-72320655002360789792021-01-18T07:44:00.002-08:002021-01-18T07:44:44.249-08:00Parents<p>Еще раз домой зайдешь – больше не выйдешь.</p><p>Тебе одному ничего не задали?</p><p>Не смейся, а то плакать будешь!</p><p>Закрой рот и ешь</p><p>Маму,слушать нужно</p><p>Сколько раз тебя учить</p><p>Я тебе говорила,а ты по своему</p><p>Смотри в оба </p>Annahttp://www.blogger.com/profile/01569119271627192710noreply@blogger.com0tag:blogger.com,1999:blog-7270890001617238497.post-46867340281815671442020-07-01T21:06:00.000-07:002020-07-09T05:05:02.582-07:00BreadJuly<br />
450 white flour<br />
50 einkhorn<br />
330 water<br />
starter was a bit over 100 gm<br />
added after autolyse<br />
40 sugar<br />
10 salt + tbs water<br />
<br />
kneaded 20 minutes in machine with 5 minute breakds<br />
autolyse 45<br />
stretch folded 4<br />
let sit 3 hours<br />
refrigerated<br />
shaped<br />
let sit 3 hours<br />
let sit in fridge overnight<br />
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<br />
<br />
<br />
<br />
<br />
how to make bread<br />
1. 500 gm regflour<br />
2. 330 gm water<br />
3. 100 gm starter<br />
mix mixture until combined with hand<br />
4. lyse 30 mins<br />
5. Add 10 gm salt and pour 1 tbs water over it<br />
6. Mix for 5 minutes<br />
7. Wait 5<br />
8. Mix for 5 minutes<br />
9. Wait 5<br />
10. Mix for 5 minutes<br />
11. Wait 5<br />
12. Mix by hand apx 100 mixes<br />
stretch fold X4 with 30 min interval<br />
13. Let sit for 4 hours or 6<br />
fold<br />
wait 20 mins<br />
14. Shape (need to watch video)<br />
15. Leave overnight in refrigerator or let sit for more hours<br />
16. Bake<br />
17. Heat the oven for 1 hour with dutch<br />
18. 450 (30)<br />
19. 450 (15) open lid<br />
<br />
<br />
<br />
bread was left out 6 hours<br />
It was huge<br />
then it kept rising in refrigerator<br />
It felt like a real balloon but when i baked it, it was fine, its just not big<br />
<br />
<br />
1. Mix dough for 20 minutes taking breaks in between<br />
Can use mixer but do last 5 minutes by hand. I think if you do not mix well, then you do not get a rise<br />
2. Let it raise 2.5 to 4 hours. 5.5 hours I think maybe was too much?<br />
then do refrigerator over night<br />
3. Do not use a lot of flour on towel. If the bread is correctly done, it will not stick to towel at all<br />
4. Use 450 for 30 and then 15 until further notice. Marina said to do <span style="background-color: #f1f0f0; color: #444950; font-family: "helvetica" , "arial" , sans-serif; font-size: 13px; white-space: pre-wrap;">An hour to heat the oven WITH the Dutch oven in it to 490.... then bake with the lid for 20 and take off the lid... set to 420 and another 20 min or so</span><br />
<br />Annahttp://www.blogger.com/profile/01569119271627192710noreply@blogger.com0tag:blogger.com,1999:blog-7270890001617238497.post-9067202175921882682020-06-19T10:53:00.002-07:002020-06-19T10:53:31.029-07:00Starter1. Use rhanaya myka from Russian Store<br />
2. Took out of refrigerator at 6:45 am<br />
3. Fed 8:45 with flour and water<br />
4. 11:30 was done<br />
5. Now its 1:53 starting to settleAnnahttp://www.blogger.com/profile/01569119271627192710noreply@blogger.com0tag:blogger.com,1999:blog-7270890001617238497.post-87006088994312138192020-06-17T20:19:00.002-07:002020-06-17T20:26:58.624-07:00More breadMore bread<br />
1. Wet hands if dough is sticky<br />
2. 6 TBS flour is about 100 grams starter<br />
use rzhanaya muka for starter<br />
Bagel dough worked well for bread<br />
Use bread flour<br />
3. Starter takes about 4-5 hours<br />
add salt last and pour a tiny bit of water then knead<br />
4. Autolyse dough<br />
5. Knead 300 times<br />
6. Stretch with wet hands<br />
7. Shape and leave in refrigerator overnight<br />
8. Dust towel with flour only if dough is not refrigerated<br />
8. Bake at 470/430 cold<br />
10. Place dutch oven on top of two baking sheets and use lower rack<br />
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<a href="https://1.bp.blogspot.com/-p50I0pOq2b8/XureCSWDC-I/AAAAAAAAR6Q/XqOwgEC0_rIAU_4QT4YxBGU8evrtPEWJACNcBGAsYHQ/s1600/IMG_6958.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://1.bp.blogspot.com/-p50I0pOq2b8/XureCSWDC-I/AAAAAAAAR6Q/XqOwgEC0_rIAU_4QT4YxBGU8evrtPEWJACNcBGAsYHQ/s320/IMG_6958.JPG" width="320" /></a></div>
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This is the bagel bread with brown sugar</div>
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<a href="https://1.bp.blogspot.com/-47BFTVMUlh8/XureB1fmfFI/AAAAAAAAR6A/0c4sSRFBx70dfXqhvi-ZYxPbLqISStvcQCNcBGAsYHQ/s1600/IMG_6967.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="480" height="320" src="https://1.bp.blogspot.com/-47BFTVMUlh8/XureB1fmfFI/AAAAAAAAR6A/0c4sSRFBx70dfXqhvi-ZYxPbLqISStvcQCNcBGAsYHQ/s320/IMG_6967.JPG" width="240" /></a></div>
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Autolyse<br />
Used 50 grams rzhanoii muki and 450 regular</div>
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<a href="https://1.bp.blogspot.com/-btbu3OcwDDU/XureByk6NzI/AAAAAAAAR6E/6sNB_TO6Do0PTZvLopFy-VKYs4IFBii-QCNcBGAsYHQ/s1600/IMG_6970.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="480" height="320" src="https://1.bp.blogspot.com/-btbu3OcwDDU/XureByk6NzI/AAAAAAAAR6E/6sNB_TO6Do0PTZvLopFy-VKYs4IFBii-QCNcBGAsYHQ/s320/IMG_6970.JPG" width="240" /></a></div>
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Rose but was wet, could not score it and it got very stuck to towel. The bagel bread while refrigerated did not absorbe any flour and it poured out of the bowl. I had to use a brush to remove excess</div>
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<a href="https://1.bp.blogspot.com/-umI1-KgSZO8/XureCcy2m2I/AAAAAAAAR6M/RGzlKccm4kcbgxrLDSGIPiCKq0bLGvufQCNcBGAsYHQ/s1600/IMG_6972.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="480" height="320" src="https://1.bp.blogspot.com/-umI1-KgSZO8/XureCcy2m2I/AAAAAAAAR6M/RGzlKccm4kcbgxrLDSGIPiCKq0bLGvufQCNcBGAsYHQ/s320/IMG_6972.JPG" width="240" /></a></div>
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Did not burn but not brown enough</div>
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<a href="https://1.bp.blogspot.com/-z5W50GcpsSY/XureCoZS2TI/AAAAAAAAR6U/9X5Yg2vPsVgqL5_J07u08cr_e2mTbGzLACNcBGAsYHQ/s1600/IMG_6973.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="240" src="https://1.bp.blogspot.com/-z5W50GcpsSY/XureCoZS2TI/AAAAAAAAR6U/9X5Yg2vPsVgqL5_J07u08cr_e2mTbGzLACNcBGAsYHQ/s320/IMG_6973.JPG" width="320" /></a></div>
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<div style="text-align: center;">
Decent crumb</div>
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<br />Annahttp://www.blogger.com/profile/01569119271627192710noreply@blogger.com0tag:blogger.com,1999:blog-7270890001617238497.post-60010857389255700912020-06-09T21:14:00.000-07:002020-06-16T21:38:35.315-07:00Bagels<div class="separator" style="clear: both; text-align: center;">
I need to use high gluten flour. They have bread consistency but othewise look good!</div>
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6/14/2020<br />
1. Forgot to add oil to dough<br />
2. Added oil and kneaded 200 times, I counted. Kneading 200 times did make it smooth<br />
3. Need 2 jars of starter<br />
4. Did not have enough starter, added water to dough<br />
5. Bagels took 3 minutes to come up. When I used commercial yeast they came up immediately.<br />
? did not rise enough<br />
6. Next time test them by putting them in cold water. If they float, they are ready<br />
7. Another recipe said to shape and proof 2.5 to 4 hours<br />
8. Usable vs Unusable starter: <a href="https://www.kingarthurflour.com/learn/guides/sourdough/create">https://www.kingarthurflour.com/learn/guides/sourdough/create</a><br />
9. I made bread out of this. I let it sit for 2.5-3 hours because that was the bagel recipe, then did stretch and fold, then let sit for almost 2, then shaped it and refrigerated overnight, then baked it coldAnnahttp://www.blogger.com/profile/01569119271627192710noreply@blogger.com0tag:blogger.com,1999:blog-7270890001617238497.post-55911282015817713192020-04-26T06:48:00.000-07:002020-06-16T21:37:49.364-07:00Breadd1. Used 3.5 cups flour and 1.75 water. This is about 50% hydration <span style="color: purple;">(need to use bread flour)</span><br />
2. Did not let the dough sit after I mixed it. no autolyse. The video recommends 45 minutes. My recipe says 20-30. I think this was a mistake.<span style="color: magenta;"> (it was, this is where flour absorbs water and makes kneading afterwards easier) </span><br />
3. Could not mix the dough, mixed for what seems like hours, it was still sticking to me and the board when I put it in the bowl. The dough was already stretchy when I did this. This step can be done in the BOWL.<br />
4. Dough is easier to wash off when it comes together<br />
<br />
<span style="color: magenta;">Stretch and Fold: if you do it too soon, dough will rip. You can wet your hands before each fold and the dough will not stick</span><br />
<br />
BULK PROOF<br />
I did for 6 hours. I did not think I needed to do 6 because it said 4-6 but nothing really happened for 4.5. On 5:07th hour I was happy to see huge soap like bubbles in dough on top. <span style="color: purple;">(my starter was not working) </span><br />
<br />
PROOF:<br />
Takes 2 hours. Key point, learn how to tell when the dough is proofed. Watch a video.<br />
<br />
BAKE TIME:<br />
Recipe time is good. Increasing it gave me a tougher crust.<br />
<br />
SCHEDULE:<br />
Take out starter at 4 pm<br />
Let it warm up<br />
Feed it at 5 and then again at 11<br />
<br />
you need to remove 1/4 cup starter before feeding again<br />
done starter is like mouse with holes in it<br />
<br />
To increase starter volume, do not discard any<br />
To shape twist in circular motion and pull toward you. I think this works better then what is in the videos when you pull towards you<br />
<br />
<br />
6/16/2020<br />
6 TBS starter is about 100 gms<br />
I burned the bottom. Had it on one baking sheet and lower rack. Not sure what I did before. It was smaller then the last loaf<br />
This is bagel dough<br />
I made dough<br />
Let sit 2.5-3 hours<br />
Could not make bagels<br />
Stretched and folded 3 times<br />
left it again for almost 2 hours<br />
Shaped it<br />
Left it overnight in refrigerator. Do not need to flour towel at all. Refrigerated dough did not stick at all and I had a ton of flour on the loaf even though I only used one TBS<br />
Baked cold from refrig<br />
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11:31 PM</div>
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Ate everything</div>
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<br />Annahttp://www.blogger.com/profile/01569119271627192710noreply@blogger.com0tag:blogger.com,1999:blog-7270890001617238497.post-79724812137567866692020-02-13T18:36:00.005-08:002020-04-24T21:51:29.268-07:00Lunch ideas1. Noodles<br />
2. Kasha<br />
2. Cheese with Pita<br />
4. Creamcheese with Pita or cream cheese with tomato slices<br />
5. Hummus with Pita<br />
6. Peanut butter Banana sandwich<br />
7. Peanut butter and jelly<br />
8. Hard boiled eggs<br />
9. Olives<br />
10. Pickles<br />
11. Cucumbers<br />
12. Fish crackers<br />
13. Tomato soup<br />
14. Bagel with cream cheese and lox<br />
15. Fruit roll up<br />
16. Yogurt parfait<br />
17. Shnitzel<br />
18. Blinchiki<br />
19. Egg salad<br />
20. Couscous with tomatoes cucumbers<br />
21. Fruit skewers, can use cookie cutters for fruit<br />
22. Cookies<br />
23. Banana<br />
24. Grapes<br />
25. Granola<br />
26. Yogurt pretzels<br />
27. Mandarin<br />
28. Tomato mozarella basil on a stick<br />
29. Popcorn<br />
30. Quinoa salad<br />
31. Brownies<br />
32. Egg salad<br />
33. Cooked potatoes<br />
34. Trader Joe Chocolate Chip granola bars<br />
35. Nuts<br />
36. Trader Joe maple cookiesAnnahttp://www.blogger.com/profile/01569119271627192710noreply@blogger.com0tag:blogger.com,1999:blog-7270890001617238497.post-86545641239331987012019-12-25T22:41:00.009-08:002020-12-22T17:08:46.596-08:00Christmas 2019Skating: Lars Anderson Park<br />
<br />
Hannuka Parties: Sunday after Hannukah starts Chabad and Rodkin<br />
<br />
Butcherie: Caviar<br />
<br />
Sufganiyot: Butcherie, https://dushezcatering.com/<br />
<br />
Sales: Zara starts on 25th<br />
<br />
Free Trees: Ace Hardware on Beacon on 22nd<br />
<br />
Camp: JCC was OK<br />
<br />
Candles: Not made in Israel blue box; GoodLight at Whole Foods<div><br /></div><div>Israeli Book Store: Dreidels<br />
<br />
Ornaments: Home Goods, West Elm, Flying Tiger<br />
<br />
Ornament Sale: West Elm 75% off<br />
<br />
Mike: Likes chocolate babka<br />
<br />
Trader Joe: Gets a lot of candy and wool ornaments that look like balls. Can buy candy to store for future. It's gone after Christmas or New Year, hot chocolate balls that look like snowman</div><div><br /></div><div>Whole Foods: Lake Champlain candy for gifts</div><div><br /></div><div>Wine: LAURENT PERRIER BRUT N/V 750ML, Louis Roederer Brut Premier </div><div><br /></div><div>Sledding: Dean Park, Brookline, Jericho Hill Recreation, Marlborough</div><div><br /></div><div>Teachers gifts: Name bag from Etsy, l'occitane products</div><div><br /></div><div>Caviar: Peter Pan from Bazaar, Khabarovskaya</div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br />
<br />
<br /></div>Annahttp://www.blogger.com/profile/01569119271627192710noreply@blogger.com0tag:blogger.com,1999:blog-7270890001617238497.post-32286958945243193082019-05-26T06:06:00.031-07:002021-08-02T06:35:10.878-07:00Как варить кашу или я ничего не помню<div>Jam</div><div>Fruit:sugar 2:1</div><div><br /></div><div>Add fruit and 1/2 the amount of sugar</div><div>Put on LOW with no lid</div><div>bring to simmer/boil</div><div>simmer/boil 5-7 minutes</div><div>take off heat</div><div>cool completely</div><div><br /></div><div>repeat the above and add the other 1/2 sugar when heating for second time</div><div>I did plum. Its bitter but good.</div><div><br /></div><div><br /></div><div><br /></div><div>Fruit Dumplings:</div><div>look at BeyondSalmon video. She did a nice job.</div><div><br /></div><div><div>300g flour</div><div>185 wet</div><div>5.7 g salt</div><div>1 egg</div><div>1 egg yolk</div><div><br /></div><div>bluebrries should be dry (she did not wash the farm picked ones)</div><div><br /></div><div>Put eggs and then add water to = 185 grams</div><div><br /></div><div>dough hook </div><div>med low</div><div>My dough hook is not good</div><div><br /></div><div>dought shold not be sticky</div><div>if sticky, add more flour</div><div><br /></div><div>let rest for 30 mins to 6 hours</div><div><br /></div><div><br /></div><div>.4mm</div><div>can do pasta machine thickest setting</div><div><br /></div><div><br /></div><div>8.5 cm cookie cutter</div><div><br /></div><div>cover new circles with wrap to prevent drying</div><div><br /></div><div>To seal:</div><div>Pile up blueberries instead of spreading out</div><div>Go over the edge twice</div><div>Before sealing you can pull on dough to stretch</div><div><br /></div><div>To freeze:</div><div>Put in freezer on baking sheet for 2 hours</div><div>Then immediately seal in plastic bag</div><div><br /></div><div>5+ minutes</div><div>can cover with lid</div><div>energetic simmer</div><div><br /></div><div>Sour cream sauce:</div><div>1/2 sour cream</div><div>1/4 cup cooking water</div><div>2 teaspoon sugar</div></div><div><br /></div><div><br /></div><div><br /></div><div>Jelly Filling</div><div>1 cup blueberries</div><div>1/4 sugar</div><div>2 tbs flour</div><div>2 tbs water</div><div>1/4 lemon</div><div><br /></div><div>Mix sugar and flour with fork</div><div>Cook water and blueberries until boil</div><div>add sugar and flour mix</div><div>Cook stirring until the mixture thickens</div><div>It will change color and become purple</div><div>take off heat</div><div>add juice from 1/4 lemon</div><div><br /></div><div><br /></div><div><br /></div><div>Pizza Tips</div><div><br /></div><div>480-500 degrees</div><div>fork dough so it does not puff up like pita</div><div>par bake dough for 1 minute</div><div>cheese goes over toppings</div><div>lower rack in oven</div><div>10-12 min</div><div>basil, mixed greens go on after pizza is out of oven</div><div><br /></div><div><br /></div><div>French Fries</div><div><div>Preheat oven to 375°F. </div><div><br /></div><div>Wash potatoes leaving skin on (you can peel them if you prefer). </div><div>Cut potatoes into desired size fries.</div><div>Let potatoes soak in cold water in the sink or in a bowl for at least 30 minutes. </div><div>Remove from water and dry very well.</div><div>Toss with oil and seasonings. </div><div>Spread evenly in a single layer on a ***parchment-lined pan.</div><div>Bake for 20 minutes. </div><div>Turn the oven up to 425° and cook fries until golden, about 20-25 minutes more.</div></div><div><br /></div><div><br /></div><div><br /></div><div>Oven baked potatoes</div><div>I did 450 for 1/2 hour</div><div>after half hour they were very dry</div><div>I added a little water to deglaze them </div><div>left 10 more minutes</div><div>I think water softened the potatos and they seem to have become much better?</div><div><br /></div><div><br /></div><div>Matzo Brei</div><div>4 eggs</div><div>4 matzo</div><div>Matzo needs to be soaked and you can squeeze the excess water out, otherwise its hard in the babka</div><div>Brown on both sides, then close lid, low heat 15-20 mins to set</div><div><br /></div><div><br /></div><div>Sushi notes</div><div><br /></div><div>1. For a half sheet of nori do a little less then 1/2 cup rice. Roll rice into ball. Spread on sheet. If doing smoked salmon can use a sheet of it and put avocado in middle of slice</div><div><br /></div><div>2. Can cut roll in half then put the cut sides side by side and cut two at once. Put edge ones in middle when serving 6 so you do not see the edge.</div><div><br /></div><div>3. Use 2 cups rice/1 tsp salt/4 tbs vinegar/nasha?</div><div><br /></div><div>4. If making inside out roll sprinkle the rice with seeds before flipping over to add filling</div><div><br /></div><div>5. Japanese mayo/shichimi powder/siracha (1/4 of the mayo)/ponzy sauce (little)</div><div><br /></div><div><br /></div><div>Homemade Mayonnaise</div><div><br /></div><div>1 egg</div><div>1 teaspoon mustard</div><div>250 grams oil (i used canola from trader)</div><div><br /></div><div>salt and sugar to taste</div><div>keep blender on bottom</div><div>I saw someplace put it over the egg yolk to cover it but not sure this is necessary</div><div><br /></div><div>When mayonnaise starts turning white add 1 tbs lemon juice</div><div><br /></div><div>I used a hand blender and put all ingredients together except lemon but I think you may have to drizzle in the oil</div><div>----</div><div><ul style="background-color: white; box-sizing: border-box; color: #333333; margin: 0px; overflow-wrap: break-word; padding: 0px;"><li class="itr-step" style="box-sizing: border-box; display: block; margin: 0px; overflow-wrap: break-word; padding: 0px 0px 5px;"><span style="box-sizing: border-box; display: block; font-weight: 700; margin: 8px 0px 6px; overflow-wrap: break-word; padding: 0px; text-transform: uppercase;"><span style="font-family: verdana; font-size: x-small;">MAKE MAYONNAISE</span></span></li><span class="itr-directions" style="box-sizing: border-box; margin: 0px; overflow-wrap: break-word; padding: 0px;"><span style="font-family: verdana; font-size: x-small;"><p style="box-sizing: border-box; display: list-item; list-style: decimal; margin: 0px 0px 18px 26px; overflow-wrap: break-word; padding: 0px;">Add egg to the small bowl of a food processor and process for 20 seconds. Add the mustard, vinegar, and salt. Process for another 20 seconds.</p><p style="box-sizing: border-box; display: list-item; list-style: decimal; margin: 0px 0px 18px 26px; overflow-wrap: break-word; padding: 0px;">Scrape the sides and bottom of the bowl, turn the food processor on then begin to slowly add the oil in tiny drops until about a quarter of the oil has been added (this is critical for proper emulsification).</p><p style="box-sizing: border-box; display: list-item; list-style: decimal; margin: 0px 0px 18px 26px; overflow-wrap: break-word; padding: 0px;">When you notice that the mixture is beginning to thicken and emulsify, you can be a little less strict. With the processor on, continue to add it slowly, but increase to a very thin stream instead of drops of oil.</p><p style="box-sizing: border-box; display: list-item; list-style: decimal; margin: 0px 0px 18px 26px; overflow-wrap: break-word; padding: 0px;">When all of the oil has been added, scrape the bottom and sides of the bowl and process for an extra 10 seconds. Taste mayonnaise for seasoning then add salt, lemon juice or extra vinegar to taste.</p><p style="box-sizing: border-box; display: list-item; list-style: decimal; margin: 0px 0px 18px 26px; overflow-wrap: break-word; padding: 0px;">Note, if the mayo seems too thin, slowly stream in more oil with the processor running until thick.</p></span></span></ul></div><div><br /></div><div>Eggplant:</div><div><br /></div><div>Has to be salted and completely dried</div><div>400</div><div>at 375 mid rack it steams and sticks to pan. Does not cook through.</div><div><br /></div><div><br /></div><div>hot chocolate</div><div><h1 style="background-color: white; box-sizing: border-box; color: #8cd05d; font-family: Poppins, sans-serif; font-size: 32px; font-weight: 300; letter-spacing: 1px; line-height: 1.2; margin: 0px 0px 16px; text-transform: lowercase;">ingredients</h1><p style="background-color: white; box-sizing: border-box; color: #737373; font-family: Poppins, sans-serif; font-size: 16px; letter-spacing: 1px; margin: 0px 0px 26px; padding: 0px;">1 cup of white sugar</p><p style="background-color: white; box-sizing: border-box; color: #737373; font-family: Poppins, sans-serif; font-size: 16px; letter-spacing: 1px; margin: 0px 0px 26px; padding: 0px;">1 cup of <a href="https://amzn.to/2TRVENH" rel="noopener noreferrer" style="box-sizing: border-box; color: #00b1ee; text-decoration-line: none; transition: all 0.1s ease-in-out 0s;" target="_blank">cocoa powder</a></p><p style="background-color: white; box-sizing: border-box; color: #737373; font-family: Poppins, sans-serif; font-size: 16px; letter-spacing: 1px; margin: 0px 0px 26px; padding: 0px;">2 cups of water</p><p style="background-color: white; box-sizing: border-box; color: #737373; font-family: Poppins, sans-serif; font-size: 16px; letter-spacing: 1px; margin: 0px 0px 26px; padding: 0px;">10 cups of milk</p><p style="background-color: white; box-sizing: border-box; color: #737373; font-family: Poppins, sans-serif; font-size: 16px; letter-spacing: 1px; margin: 0px 0px 26px; padding: 0px;">whipped cream and mini marshmallows</p></div><div><span face="Poppins, sans-serif" style="background-color: white; color: #737373; font-size: 16px; letter-spacing: 1px;">You’ll need to do the “hard” part at home the night or morning before. You’ll mix the sugar, cocoa powder and water in a saucepan and bring to a slight boil. Let it cool and put it in a container to bring to school with you.</span></div><div><span face="Poppins, sans-serif" style="background-color: white; color: #737373; font-size: 16px; letter-spacing: 1px;"><br /></span></div><div><span face="Poppins, sans-serif" style="background-color: white; color: #737373; font-size: 16px; letter-spacing: 1px;">Then add this to milk and heat up</span></div><div><br /></div><div><br /></div><div>farmer cheese blinchiki</div><div>250 grams lifeway or any 5% + farmer cheese</div><div>1.5 tbs flour</div><div>1.5 tbs manka</div><div>1/2 egg</div><div>sugar</div><div>vanilla sugar</div><div>salt ?</div><div><br /></div><div>Let sit overnight for moisture to absorb</div><div>dump in flour</div><div>roll into a log</div><div>shape the blinchiki and roll each one in flour</div><div><br /></div><div>I did zapekanka with 2 eggs and the above manka/flour amounts 50 mins</div><div><br /></div><div>To fry</div><div>start with oil</div><div>when you flip can add butter for taste to pan in addition to oil</div><div><br /></div><div><br /></div><div>Mashed Potatoes</div><div><br /></div><div>cook potatoes</div><div>add milk</div><div>Mash</div><div>do not mash and add milk later</div><div><br /></div><div>poached eggs</div><div>use le cruset</div><div>boil water</div><div>turn heat down so water barely moving</div><div>add 4 eggs by cracking them in bowl one at a time</div><div>turn heat up to medium low</div><div>by the time the pot gets to med low temp they will be done</div><div><br /></div><div><br /></div><div>Tie-dye</div><div>Rinse off teh dye</div><div>On HOT cycle add 1 TBS salt and a drop of washing soap</div><div>Wash shirt</div><div>Rinse off excess paint in cold water</div><div><br /></div><div><br /></div>cute apple cake:<br />
2-3 egg yolks<br />
100 gm sugar + 3 tbs to put on top<br />
milk 125 ml<br />
butter 25 gm + 25 to put over cake (1/2 stick)<br />
salt 1/3 tsp<br />
vanilla 1 package<br />
flour 180 gm<br />
levener 1.5 tsp ( I did 1)<br />
apples 2-3<br />
<br />
1. mix sugar and yolks until white<br />
2. Add butter, milk, flour, vanilla, salt, levener (add levener to flour and mix before adding to the bowl)<br />
2. use parchment paper circle and lodge skillet<br />
3. Stick cut apples in batter<br />
4. Pour 25 gm butter on top<br />
5. sprinkle with 3 tbs sugar<br />
6. Bake at 350 for 45 minutes<br />
<br />
Bagels:<br />
<br />
1. Can use King Arthur recipe or Russian lady recipe with starter (maybe skip oil in dough)<br />
2. Use high-gluten or bread flour<br />
3. Make the dough<br />
4. Can let sit overnight in refrigerator if using commercial yeast<br />
5. If using starter can sit overnight unrefrigerated to rise<br />
6. Make big holes, the shrink up<br />
7. Make sure the water is boiling before you put bagel in<br />
8. Use parchment paper, otherwise they stick to cookie sheet<br />
9. Use one cookie sheet inside the other so they do not warp from 450 F heat<br />
<br />
French Fries:<br />
<br />
1. Cut potatoes (2) into 3/4 or 1 inch thickness<br />
2. Soak in water at least 30 minutes<br />
3. Dry completely<br />
4. Add oil and salt<br />
5. Put on a lined with foil or parchment cookie sheet in one row<br />
6. Take them out by hand from mixing bowl. If you dump contents out, the oil is mixed with water and splatter and burn when you increase heat to 425F<br />
7. 20 minutes on 375<br />
8. 20 minutes on 475<br />
9. Switch the sheet around in oven<br />
10. Do another 5-10 on other side<br />
11. Take out immediately otherwise they continue cooking<br />
<br />
Frying potatoes in a non-stick pan<br />
Add 3 tbs oil. I thin 2 is too little for 4 potatoes. If you use lid, the potatoes still crust.<br />
<br />
Kotleti:<br />
1 lb meat<br />
1 egg<br />
2 bread slices soaked in water<br />
1/2 onion<br />
1 tsp salt<br />
<br />
Grind<br />
Mix<br />
<br />
Spread breadcrumbs on a baking dish in a thin layer<br />
using wet hands drop shaped kotleti on the sheet with crumbs<br />
using a teaspoon drop crumbs on top<br />
Then bread them all around, otherwise this particula mix combination will fall apart<br />
<br />
cannot fry on clad without breading, they will stick<br />
<br />
<br />
Cabbage<br />
2 kg cabbage<br />
50 gm salt (apx 2.5 tbs)<br />
1 tsp sugar (optional)<br />
<br />
Cut cabbage<br />
Add Salt<br />
'Knead' with hands until cabbage releases juice<br />
Put in container that just fits cabbage, cabbage should be at top<br />
Press on cabbage with something to release more juice and compress cabbage<br />
Use weight to weight it down, she used plate and then put jar with water on it<br />
Put the whole thing on a place since it will most likely overflow<br />
Wait 3 days<br />
Daily make holes with something in the mass all the way to bottom to release gas<br />
Can use chopsticks for this job<br />
If after 12 hours there is no juice covering the top, add a little water. Cabbage should be completely covered.<br />
<br />
ICE CREAM<br />
<br />
This is good. On Strawberry if adding 2 cups reduce the amount of milk/cream. I think machine can only hold 4 cups. I did milk cream strawberry 5 cups total and 1 cup sugar and it overflowed<br />
<br />
3/4 cup cocoa powder<br />
1/2 cup granulated sugar<br />
1/3 cup packed dark brown sugar<br />
pinch of salt<br />
1 cup whole milk<br />
2 cups heavy cream<br />
1/2 tablespoon pure vanilla extract<br />
Directions:<br />
<br />
In a medium bowl, whisk together the cocoa, sugars, and salt.<br />
Add the milk and combine using a whisk or hand mixer on low speed until the cocoa, sugars, and salt are dissolved.<br />
Continue with step 3 in directions for vanilla ice cream recipe.<br />
<br />
<br />
<br />
CHICKEN THIGHS<br />
I have no idea how to do this but this rub was good. I dissolved it in 2 tbs oil and rubbed chicken with it. I mean it was OK.<br />
<br />
Ingredients<br />
3 Pounds Chicken thighs, About 6-8<br />
2 Tablespoons Olive Oil<br />
2 Teaspoons Salt<br />
2 Teaspoons Garlic Powder (no)<br />
2 Teaspoon Onion Powder<br />
2 Teaspoons Italian Seasoning (no)<br />
1 Teaspoon Black Pepper<br />
1 Teaspoon Paprika (very old paprika)<br />
<br />
KASHA<br />
<u><br /></u>
It used to be 1/4 to 1 1/4 milk<br />
Can do 1/4 water and 1 cup milk<br />
Increase milk to 1.5 or 1.75 for a thinner kasha<br />
<u><br /></u>
<u><br /></u>
COOKIES<br />
Top rack, bake better<br />
<u><br /></u>
<u><br /></u>
PLOV<br />
2 cups of rice should be cooked for 25 minutes<br />
Water is 1 to 1.5 because there is liquid in pot already<br />
Not sure how to do this<br />
Saw a guy fry onions, carrots, put the chicken in and add water, cook then add rice<br />
<u><br /></u>
SOUP BASE<br />
Cook onion in one TBS oil<br />
add garlic, tomatoes and spices<br />
Let cook for 10-20 minutes<br />
Then add the rest of ingredients<br />
<u><br /></u>
<u><br /></u>
<u>Bismati Rice</u><br />
I think I did 3/4 rice and double the water and 15 minutes instead of 20<br />
Came out perfect<br />
<u><br /></u>
<u><br /></u>
<u>Roasted vegetables</u><br />
Only can do broccoli and cauliflower<br />
Steam them first and then 1/2 hour on 350<br />
Turn after 20 minutes<br />
<br />
Cous Cous<br />
1:2<br />
Bring to boil and let sit for 5 minutes on very low<br />
turn off heat<br />
<u><br /></u>
<u>Red lentil soup</u><br />
Kripalu recipe was fine<br />
Did 1 cup Pomi and 7 water<br />
Could only taste Pomi<br />
<u><br /></u>
<u>Poaching Eggs:</u><br />
Bring water to boil<br />
Turn heat to almost 0<br />
Wait until all the bubbles subside<br />
Put bowl in water and slide out egg slowly<br />
Turn heat to low<br />
Cook 3 minutes<br />
<br />
<br />
<u>Pastry Cream</u><br />
Mix sugar, egg yolks and flour together until smooth, then add milk, then cook the entire mixture until it thickens<br />
4 eggs was not enough for 1/4 cup flour and 1/2 cup sugar, I had to add another yolk<br />
<br />
<u>Pastry Cream II</u><br />
Took Smitten Recipe and used 4 tbs flour, I think it was too thick<br />
Mixed eggs with 1/4 milk, sugar then added flour<br />
Heated milk until warm and not hot<br />
<u>update:</u><br />
3 tbs flour is enough<br />
<br />
<u>Latkes</u><br />
can use 1/4 flour and 1 egg for 6 medium potatoes<br />
<br />
<br />
<u><br /></u>
<u>Gingerbread House notes:</u><br />
1. All sides have to be the same and the bottoms have to be flat otherwise house has gaping holes when you glue it together.<br />
2. Icing dries after 2 hours +<br />
3. Use a chip clip on top of piping bag so icing does not come out<br />
4. Can use plastic bottle for icing<br />
5. Dough is easier to work with when it's cold<br />
6. Make sure walls are the same thickness<br />
7. Can add skis, christmas tree, iciclses to house<br />
<br />
<br />
Bread<br />
<br />
Roasting<br />
Try 15 minutes on low rack at 400 and then flip<br />
<br />
<br />
1. Knead dough until you stretch it and it does not rip. Then it is ready. It also looks smooth when it's done.<br />
2. Sourdough proofs in 3 hours<br />
<br />
Split Pea Soup<br />
If you cook it for like 40 + 40 minutes, the peas completely cook down and there are no shells<br />
<br />
Chickpeas<br />
<br />
1 cup soaked overnight<br />
salt<br />
Bring to boil<br />
Put on medium<br />
Leave lid help up by spatula<br />
The boil is minimal<br />
1 hour<br />
This worked<br />
<br />
Манка<br />
<br />
1/4 grain to 1 and 1/4 milk<br />
<br />
Гречка<br />
<br />
Do not rem<br />
1:2<br />
Grain takes longer depending on amount<br />
SOAK IT before cooking in cold water and it will come out giant<br />
<br />
Rice<br />
<br />
1:2<br />
<br />
Quinoa<br />
<br />
1:2<br />
<br />
LEMONADE<br />
<br />
1 cup lemon juice<br />
1/2 cup simple syrup<br />
3 cups water<br />
<br />
I would go down on simple syrup. It was just perfect but I like things a little MORE sour.<div><br /></div><div>2 cup lemon juice</div><div>3.5 cups water</div><div>1/2 cup simple syrup</div><div><br /></div><div>This was also good<br />
<br />
SLUSH<br />
<br />
use LEMONADE recipe<br />
use 1/2 to 1 cup less water<br />
ingredients should be from refrigerator<br />
mix all igredients prior to putting in ice cream machine<br />
20 mins<br />
This needs zest too<br />
<br />
<br />
<br />
POPSICLES<br />
<br />
*unmold using RUNNING warm water<br />
4 cups fruit<br />
2/3 sugar<br />
<br />
Put sugar in fruit<br />
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)<br />
Bring to boil<br />
Cook for 5<br />
Cool<br />
Can strain out seeds or pulp<br />
<br />
TOMATO SOUP<br />
<br />
blanched fall tomatoes cut up in pieces<br />
1 tbs oil<br />
garlic<br />
onion<br />
sautee on med-low heat garlic and onion<br />
add tomatoes and 1 tsp water or can skip water<br />
add a bunch of salt<br />
cook for 40 minutes<br />
puree<br />
serve with cheese and croutons<br />
<br />
Popcorn<br />
1/2 curnels<br />
3 tbs oil<br />
<br />
open new TJ bag<br />
heat up oil and curnels on medium high heat, a bit above medium<br />
once they start popping, turn heat to medium, whirl the machine<br />
after they stop<br />
shut off heat and keep whirling if you can<br />
all popped<br />
<br />
<br />
<br />
CHICKEN<br />
<br />
*use oil, lift skin, get spices under skin<br />
Cut off excees skin and remove feathers or burn them. Clean of the excess fat and the stringy things.<br />
<br />
You can wash chicken with lemon, lime or soak in salt water. Rub lemon over chicken and squeeze juice<br />
<br />
Use cold water<br />
I did 4 thighs<br />
Use white ceramic pan with sides<br />
Added 2 tbs water<br />
400 for an hour covered<br />
400 for 1/2 hour uncovered<br />
If you use balsamic based marinade onions on the bottom come out very good<br />
<br />
SWEET POTATO FRIES<br />
use rimmed baking sheet, metal<br />
425<br />
40 minutes<br />
Could not turn. They were stuck to bottom. They baked but were not crispy.<br />
<br />
CARAMEL SAUCE<br />
butter + sugar should be the same temperature ie. do not melt butter and then add sugar. you will get separation<br />
<br />
melt butter and sugar and stir the whole time, bring to boiling, boil for 3 minutes, add fruit<br />
<br />
HAIR<br />
Wash hair<br />
Let dry for 1/2 hour<br />
shake head<br />
Dry roots with cold air<br />
Looks better then doing nothing<br />
<br />
NAOMI HAIR<div>Jan 2021</div><div>Put Alafia on top of the head and smooth it out. It will go through the hair since its thin and you do no have to spread it though.</div><div><br />Use a comb to brush hair<br />
Rinse out conditioner<br />
<br /><br />REBECCA HAIR</div><div>Does very well with Alaffia shampoo. Becomes thick. No conditioner needed at this time.</div><div><br />
Meatballs<br />
sautee onion, add carrots and garlic, sautee by mixing that all the time otherwise will burn then add Tumi<br />
Do not add water, meantballs will release its own water<br />
Put something in between layers of meatballs so they do not stick to each other, I used shredded carrots<br />
20-30 minutes done<br />
<br /><div>Haggineh Pizza</div><div><br /></div><div>1 1/2 Cups of warm water</div><div>3 Tbs olive oil</div><div>1 Tbs sugar</div><div>1/2 Tbs salt , I use kosher or sea salt</div><div>1 Tsp instant yeast,if using active dry yeast activate before adding</div><div>3 1/2- 4 Cups of flour</div><div>1/3 Cup semolina</div><div>Combine all the ingredients in a mixing bowl and mix until smooth dough forms</div><div>Use hand or mixer</div><div>Transfer the dough onto lightly floured working surface and knead about 2-3 minutes</div><div>Add as much extra flour as you need to work with the dough without it sticking too much</div><div>Place the dough into lightly greased large bowl and cover with plastic wrap</div><div>Let it rest in a warm place until doubled in size (1-2 hours) minutes,depending on temperature</div><div><br /></div><div>Divide the dough into 2 equal portions and place in the fridge 45-50 minutes</div><div>Bake the pizza on a non stick baking pan or greased and sprinkled with cornmeal/semolina</div><div><br /></div><div>Oven temperature 480°F/220° C degree oven 10-15 minutes</div><div><br /></div><div>Enjoy !</div><div><br /></div><div>work by pushing out the dough with fingers on a round pizza dough bakign sheet, keep the edge puffy, push into the edge toward the edge. When pizza dough reaches almost the size of circle can lift and stretch</div><div>used baking stone with a metal mesh so underside cooks, last 3 minutes removed the mesh</div><div>said doug has to rest 24 hours in refrigerator for digestion</div><div><br /></div></div><div><br /></div><div><br /></div><div>
Picked mushrooms<br />
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<span style="color: #1d2129; font-family: inherit;">Не-секреты "правильной" жарехи: некоторые грибы (как эти) при обработке, жарке почернеют/посинеют. Их нужно обварить в течение 10-15 минут в лимонно-соленой воде. Вся чернь уйдет. После варки обжарить лучше всего на чугунной сковородке и топленом масле (ghee). Многие добавляют сметану, что тоже очень вкусно </span><span class="_5mfr" style="color: #1d2129; font-family: inherit; margin: 0px 1px;"><span class="_6qdm" color="" style="background-image: url("https://static.xx.fbcdn.net/images/emoji.php/v9/t0/1/16/1f60b.png"); background-repeat: no-repeat; background-size: contain; display: inline-block; font-family: inherit; font-size: 16px; height: 16px; text-shadow: none; vertical-align: text-bottom; width: 16px;">😋</span></span><span style="color: #1d2129; font-family: inherit;"> Картоху жарить отдельно. </span></h5>
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<br /></div></div>Annahttp://www.blogger.com/profile/01569119271627192710noreply@blogger.com0tag:blogger.com,1999:blog-7270890001617238497.post-64012525730868529242019-01-05T19:35:00.003-08:002019-01-05T19:38:55.416-08:00Dance studio closing<div class="separator" style="clear: both; text-align: center;">
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<br />Annahttp://www.blogger.com/profile/01569119271627192710noreply@blogger.com0tag:blogger.com,1999:blog-7270890001617238497.post-61747017063786029602019-01-05T19:24:00.001-08:002019-01-05T19:25:51.326-08:00Сметанник-Медовик<div class="separator" style="clear: both; text-align: center;">
Smitten Kitchen's Honey Cake</div>
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Annahttp://www.blogger.com/profile/01569119271627192710noreply@blogger.com0tag:blogger.com,1999:blog-7270890001617238497.post-10849795515234334572017-01-22T15:49:00.001-08:002017-01-22T15:49:37.824-08:00Pancakes Two Great Recipes<div class="article-source" style="background-color: #f6f6f6; color: #666666; font-family: freight-sans-pro, helvetica, sans-serif; font-size: 14px; line-height: 1.2; margin-bottom: 1.07143em; text-transform: uppercase;">
MARTHA STEWART LIVING, OCTOBER 2006</div>
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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.</div>
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Makes 8 to 10.</div>
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Recipe: The Best Buttermilk Pancakes</div>
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From: A Cup Of Joe</div>
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You’ll need:<br style="box-sizing: inherit;" />1 cup all-purpose flour<br style="box-sizing: inherit;" />2 tablespoons white granulated sugar<br style="box-sizing: inherit;" />1 teaspoon baking powder<br style="box-sizing: inherit;" />1 teaspoon baking soda<br style="box-sizing: inherit;" />¼ teaspoon kosher salt<br style="box-sizing: inherit;" />1 ¼ cup buttermilk, shaken<br style="box-sizing: inherit;" />1 large egg<br style="box-sizing: inherit;" />1 tablespoon unsalted butter, melted and slightly cooled<br style="box-sizing: inherit;" />½ teaspoon pure vanilla extract</div>
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In a medium bowl, mix together flour, sugar, baking powder, baking soda and salt.</div>
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In a small bowl, measure out the buttermilk. Add the egg, melted butter and vanilla extract; beat until thoroughly combined.</div>
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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.</div>
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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.</div>
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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.</div>
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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.</div>
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Annahttp://www.blogger.com/profile/01569119271627192710noreply@blogger.com0tag:blogger.com,1999:blog-7270890001617238497.post-16739813211220983612014-01-04T15:01:00.000-08:002016-03-19T21:11:42.094-07:00Ode to Temple Israel<div class="separator" style="clear: both; text-align: center;">
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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.<br />
<br />
<a href="http://www.bostonglobe.com/metro/regionals/north/2014/01/02/saying-goodbye-era-that-could-not-saved/5oujxrMuprX4cAcGOLx7XN/story.html">http://www.bostonglobe.com/metro/regionals/north/2014/01/02/saying-goodbye-era-that-could-not-saved/5oujxrMuprX4cAcGOLx7XN/story.html</a><br />
<br />
<span style="font-family: "georgia" , "times new roman" , serif;">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.</span><br />
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***<br />
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<span style="font-family: "georgia" , "times new roman" , serif;">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.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">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.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">But what happens when someone else sells a place you never owned but still feel a part of?</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">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.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">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.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">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.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">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.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">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.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">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.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">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.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">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.</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">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.</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">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.</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">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.</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">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.</span>Annahttp://www.blogger.com/profile/01569119271627192710noreply@blogger.com0tag:blogger.com,1999:blog-7270890001617238497.post-8845805009590788402012-11-25T09:26:00.001-08:002013-08-28T16:25:48.001-07:00ChickpeasI 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 http://smittenkitchen.com/blog/2008/11/chickpea-salad-with-roasted-red-peppers/ 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.<br />
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<u>Hummus Recipe </u></div>
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I can actually say adapted from http://smittenkitchen.com/blog/2013/01/ethereally-smooth-hummus/<br />
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. </div>
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1 cup cooked chickpeas (cooked for 1:45 hours)</div>
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1 tbs lemon juice </div>
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3 tbs tehina</div>
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1/2 tsp salt </div>
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2 garlic cloves</div>
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parsley (optional) </div>
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5 tbs hummus water</div>
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Annahttp://www.blogger.com/profile/01569119271627192710noreply@blogger.com0tag:blogger.com,1999:blog-7270890001617238497.post-78044504493111701372012-11-11T16:51:00.003-08:002012-11-11T20:25:27.124-08:00the smitten kitchen cookbook<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-CUEYYFLFmzk/UKBGxqPJ8OI/AAAAAAAAP8k/jjYFHKUQK20/s1600/photo+(1).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-CUEYYFLFmzk/UKBGxqPJ8OI/AAAAAAAAP8k/jjYFHKUQK20/s320/photo+(1).JPG" width="320" /></a></div>
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wild mushroom tart</div>
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salted brown butter crispy treats</div>
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broccoli slaw<br />
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What can I say. I am addicted to the crispy treats and the filling of the mushroom tart is spectacular.</div>
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Annahttp://www.blogger.com/profile/01569119271627192710noreply@blogger.com0tag:blogger.com,1999:blog-7270890001617238497.post-58178134045055353562012-11-04T09:23:00.000-08:002012-11-04T13:46:01.489-08:00Blinchiki<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-C1MW9aKuOP8/UJakKXfFZAI/AAAAAAAAP8U/1WSAx_PHmD4/s1600/photo(6).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-C1MW9aKuOP8/UJakKXfFZAI/AAAAAAAAP8U/1WSAx_PHmD4/s320/photo(6).JPG" width="240" /></a></div>
This is from http://www.beyondsalmon.com/2006/05/blinchiki-inspired-and-dedicated-to-my.html<br />
They are quite good. I added a filling. <br />
<br />Annahttp://www.blogger.com/profile/01569119271627192710noreply@blogger.com0