Chillul Tefila Bifarhesia, as well as halachicly challenged verbiage and dress, are external manifestations of a critical lack of personal yiras shomayim which has lethal consequences.
Easy Summer Recipes And Tips
Easy Creamy Potato Soup
An easy creamy soup is welcome on most summer menus. Try the following recipe for a quick lunch with a sandwich or add it to your dinner menu.
2 potatoes, peeled and cubed
3 squash, peeled and cubed
1 clove garlic, crushed
1 onion, diced
1 tbsp. olive oil
Salt and pepper to taste
Sauté fresh onion and garlic in oil. Add squash and potatoes to pot; add water to cover. Cook for 20 to 30 minutes until vegetables are soft. Use hand blender to puree soup in pot for creamy effect. Serve hot with sprinkling of croutons or garlic bread.
This dessert puts a different spin on watermelon. It is a fun dessert to prepare and serve. You will enjoy the compliments your guests will bestow upon you after eating this refreshing concoction!
½ gallon lime sherbet
½ gallon raspberry sherbet (or strawberry)
¾ -1 cup raisins or mini chocolate chips
Allow the lime sherbet to become soft enough to be smoothed into a Tupperware bowl as to form rind of watermelon. Put into freezer as you soften and stir up raspberry sherbet with raisins or mini chocolate chips to make inside of watermelon. Pour into “rind” and smooth over top. Place seal on container and freeze overnight or until very hard. Hold bowl in your hands until it comes out of the container. Slice down from bottom to make halves, slice into thin slices or quarters for serving so that it looks like a watermelon.
Pour mixture into molds. Seal with sticks and seals. Freeze at 0 degrees or colder for 3 hours or more. Hold molds under warm water for a few seconds to loosen pops.
Here are several recipes for you to try. Some of them are dairy, but you can use pareve substitutions.
TIP: Put a terrycloth sweatband on a child’s wrist while eating any kind of ices and the wristband will catch all the drips. Then just toss it into the washing machine. (The wristband that is, not the child!)
Over 550 recipes and tips are featured in Rochelle’s humorous and entertaining cookbook, NOT JUST A COOKBOOK. It also features many “multi-ethnic” recipes that were adapted for the kosher cook. Rochelle’s book examines food around the year by month. What a GREAT gift! Check out www.notjustacookbook.com for FREE recipes and to order your copy online, or call 718-258-0415 for store information. Rochelle is available for cooking demo events for fundraisers as well as Tupperware demonstrations and Custom Kitchen planning with Tupperware Modular Mates. Call to find out about the SUPER SALES for August thru September! SUMMER COOKBOOK SALE-BUY 6 get 1 FREE!!
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It’s all over.
The orchestra is still, the lights are dimmed. Your simcha outfits hang in your closet, silent witnesses to a time you will treasure in your mind and heart forever.
Mayonnaise. That’s right, you read it correctly. And I’m sure it’s not the first time you’ve read it, either. And the thought of it has probably made you go ‘”blech.” But this is me saying it, so let’s break it down logically, and you’ll see that the idea isn’t as far-fetched as you might think. [...]
With our focus now turned to the upcoming Pesach holiday, I wanted to share with you some lighter and healthier meal ideas. We have some baked, not fried eggplant, low-carb “rice” created in a unique way, a nice salad and a refreshingly light dessert. I hope this will enhance your Pesach and bring you many nice compliments.
When cooking early for Pesach I always start with foods that require patience and attention, which we have in short supply as Yom Tov gets closer.
So here’s what most of you missed Monday night while you were at home being lazy. The Gush Etzion Wine Festival (have to work on the name) was held in Elazar, which at 20 minutes south of Jerusalem is no big deal to get to. Ten boutique wineries presented over thirty different wines in a setting [...]
So there is good news and bad. Which one do you want to hear first? Me? I always want to hear the bad news first. I need to get it over with. So here goes. Purim 2013 is now something we can discuss in the past tense and that can only mean one thing. Actually two.
Makes 40-45 villain’s severed ears!
In 2001, David Ehrlich, an Israeli promotional filmmaker originally from New York, was down on his luck. He and his wife, Gail, a pre-school teacher, had recently moved their family from Jerusalem to Efrat, but the Second Intifada and a dip in the finances of non-profits had thrown a wrench into his business.
Like any other Shepherd’s pie, this vegetarian rendition is just as filling and plentiful.
A green bell pepper affectionately dubbed “Godzilla” by the children of Moshav Ein Yahav in the northern Arava desert has won a place in the Guinness Book of World Records.
Though the permissibility of watching hired sports players go to battle in a large stadium is a source of controversy amongst Torah observant Jews, the food being served at the upcoming Super Bowl games in New Orleans is not.
We asked our writers and contributors to share some of their favorite “fruit” recipes for Tu B’Shevat.
Artisan gefilte fish.
For some, the phrase seems like an oxymoron. While salmon, chilean sea bass and tilapia may all be in vogue, gefilte fish, the traditional ground fish mixture that is de rigueur in Ashkenazic Jewish households at Shabbos and Yom Tov meals, is like the Henny Youngman of fish: it gets no respect.
Goodbye humdrum. Hello, gorgeous!!
With the release of CHIC Made Simple, an all new cookbook written by food stylist, columnist and recipe developer Esther Deutsch, kosher food continues to blaze new trails, offering sophisticated, appealing recipes that are, (surprise, surprise!) both delicious and deceptively easy to prepare.
Among the many things we were tested with during Hurricane Sandy was the way in which we can preserve our food in the middle of a disaster.
How often does your family ask you: “What’s for dinner?” Here are some great ideas for traditional family favorites simply with a healthy makeover. Instead of being a short-order cook, follow these guidelines to help you prepare nutritious, delicious dinners everyone will enjoy.
It was a brisk fall day in late October some years ago when Chavy (name changed) decided that since the weather was perfect she would walk to work. She had, Baruch Hashem, just resumed her work schedule after being home for six weeks due to her maternity leave for the birth of her latest child. She felt the exercise was good for her, as it was only about a half mile to her job. She put all of her work papers into her knapsack and gingerly swung it over onto her back for the trek to work.
It was an ordinary day and Dovid (name changed) was preparing to catch the late afternoon EL AL flight to Eretz Yisrael. He had yahrzeit for his father and planned his trip so he’d arrive there just in time to join his brother at the kever. He parked his car in the area that facilitated a faster trip to JFK for his flight. Little did he know that he was being observed by a team of thieves who were “working” the Diamond District that day in order to rob the merchants of their goods.
Who said weekday dinners had to be boring? It’s simple to keep the fresh and fun with just a little preparation. Stock your kitchen with staples like whole-wheat pasta, organic fish, poultry, meats, and organic fruits and vegetables (go frozen if you can’t buy fresh).
Normally, I enjoy air travel. But the night before a recent flight to Los Cabos, Mexico, I developed an excruciating earache. I tried nursing it with organic eardrops, but by the time we arrived at the airport, the pain had only intensified.
Easy Summer Recipes And Tips Marinating Marinades do not need to totally cover the food. Allow
Easy Summer Recipes And Tips Marinating Marinades do not need to totally cover the food. Allow ¼ to ½ cup of marinade for every 1-2 pounds of food. Marinade fish for not more than one hour. Any more than that and the acidity of the marinade will begin to break down the texture of [...]
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