In the past 24 hours, the Kinneret rose 22 centimeters. At it’s last measurement, it was at 211.50 meters below sea level. With the rainstorm currently hitting Israel, the Kinneret is expected to rise even higher.
Posts Tagged ‘water’
Over the past few days the Kinneret has been steadily rising, and on Saturday it rose by 12 centimeters reaching 212.07 meters below sea level, which is 93 centimeters above the lower red line.
The Kinneret is now 327 centimeters below its maximum capacity which is at 208.8 meters below sea level.
The Kinneret’s highest level in 2012 was 211.30 centimeters below sea level.
The Kinneret Bot reports:
In the last 2 days the water level of the Kinneret rose 2cm to -212.38m, 62cm above the lower red line.
This rise has been due to the rain that Israel has been having over the past 2 days.
How does modern technology help to solve the water crisis? How does it solve the lack of efficiency in the water sector around the world? On this week’s Goldstein on Gelt show, Amir Peleg of TaKaDu returns to tell us more.
Originally published October 24, 1971
A rose that I picked from our garden to enhance the beauty of our sukkah is so exquisite that visitors remarked that they didn’t realize it was “real” until they noticed the water in the vase.
Only the Almighty could have created something so perfect, I thought, as my mind wandered back to a time long ago, when our daughters (now married) helped to “build” the sukkah. How excited they were hurrying home from school to put up the decorations.
I recall a special day when the girls and their friends were having a get-together in the sukkah and, with spirits high, they sang the lively Am Yisrael Chai, the Jewish people live! A neighbor passing by stopped in, drawn by the spirited singing. “And who did the decorating?” she wanted to know. When told that the girls had done most of it, Mrs. Hochman said, “They’ll never get into trouble that way!”
They never did, thanks to G-d whose “Guide” for living (Torah) we follow. Interestingly, a psychologist in the police department – lecturing on preventing juvenile delinquency – said, “Keep them busy!”
Now, it’s our grandchildren who are being kept busy – building, not only our sukkah, but theirs, a block and a half away. Meals were divided between their sukkah and ours, so that the Sukkos holiday should be joyous, for this holiday specifically referred to as a time of joy!
How much more joyous is it when, by the Grace of G-d, not only are there children but grandchildren as well joining in the festivities, and one sees they too are following the righteous path. For not only will they never get in trouble, but also they are already contributing members of the community – being of service to others, helping when needed. For then they will know not only the joy of the Sukkos holiday, but also the joy that comes from serving, which was so well put by a young woman quoted in last Sunday’s News. She said: “I felt like all of a sudden I was awake, like I was really present in life. I no longer felt like a spectator!”
That remark was made in connection with her participation in “Make A Difference Day” – an event started seven year ago in which volunteers from all over the U.S. get involved in helping others, at least one day a year.
It’s a great idea, which ought to be made a “must” for students in the public schools. Perhaps it would have a good effect in those schools that are plagued by dangerous gangs [nowadays bullying].
As for the Torah community, “we have it made.” Serving others – everyday – is one of the most important tenets of our religion. May the remainder of this special holiday bring much joy to all, and to all – a “Good Year” – a year in which we will all “Make A Difference” and help to bring the Messiah!
Winter is almost here and nothing says comfort like a rustic Italian dinner.
1 quart hot water
2 or 3 tablespoons extra-virgin olive oil
½ onion, finely chopped
2 garlic cloves, slightly crushed
1 celery stick, chopped
1 small carrot, chopped
1 cup of dried beans
1 small ripe tomato, seeded, peeled and diced (or you can use canned peeled tomatoes, drained)
Salt and pepper to taste
1½ tablespoon freshly chopped parsley or rosemary
2 cups fresh egg pasta, or you can use dried egg pasta (broken down pappardelle), or regular dried pasta.
1. Soak the beans overnight in a bowl of cold water.
2. Dice the carrot, thinly slice the celery, and chop the onion finely.
3. Heat the oil in a saucepan. Add the onion, garlic, carrots, celery, and sauté for 2 or 3 minutes.
4. Add the tomato, beans, and salt, and cook for another 2 minutes.
5. Cover with hot water, bring to a boil, cover, and simmer for one hour or until the beans are cooked.
6. Add the pasta and allow to simmer until the pasta is also cooked (for fresh pasta, usually 3 to 5 minutes; for dried pasta, follow the instructions on the package).
7. Sprinkle with black pepper, adjust the salt, drizzle with a little more olive oil, decorate with the parsley and serve hot.
Potato Salmon Terrine
3 medium/large potatoes
1 fillet of salmon (about 2 lb), baked or steamed
2 scallions or a medium onion
½ cup Chardonnay
3-4 tbsps extra virgin olive oil
Salt and pepper to taste
Fresh chives and parsley, to taste
1. Boil the potatoes until soft, drain, peel and mash with a fork or potato masher.
2. Add the salt, pepper, wine and about 2 tbsps of the oil.
3. In the meantime boil the salmon for 15 minutes with the peeled and sliced scallions (you can also cook it in the microwave in 5 minutes).
4. Then drain it and chop the whole mixture in a food processor along with the juice of ½ a lemon, salt, pepper, and about ½ tbsp of chopped chives.
5. Combine with the mashed potatoes and pour into a loaf pan (9 x 5 x 3″), previously lined with plastic wrap.
6. Press the puree into the pan with your hands or a wooden spoon, cover and refrigerate for at least 12 hours before serving.
7. Unmold and serve decorated with more chives, and (if you like) some mayo.
* If you are in a rush, replace the fresh salmon and scallions with canned salmon and a touch of onion powder, but the result is less delicate.
Chicken Stew (Ezekiel’s Chicken)
1 chicken, cut into serving pieces
4 tablespoons olive oil
2 cloves garlic, slightly pressed or minced
1/3 cup green or/and black olives, pitted
1 bay leaf
3 tablespoons mix of freshly chopped herbs (sage, rosemary, plus basil, mint or parsley)
Salt and freshly ground black pepper to taste
2 or 3 peeled tomatoes
1/3 cup dry wine, red or white
1. Rinse the chicken and pat dry.
2. Heat the olive oil in a large pot, add the chicken and sauté until golden.
3. Add the salt, pepper, olives, garlic, and herbs, and the chopped (and drained) tomatoes.
4. Cook for 2 minutes, stirring, add the wine, then lower the flame and cook covered until tender (about 30 minutes), stirring occasionally, and adding a little water if it tends to dry out.
5. Uncover, and if the sauce is too liquidy turn up the heat to thicken it.
6. You can serve it with a side of polenta, potatoes or rice as a main course.
Chocolate Hazelnut Whole Grain Cake
3 medium/large eggs
2/3 cup brown sugar
4 oz parve dark, bittersweet chocolate
¼ cup olive oil or vegetable oil
½ tsp vanilla extract or 1 tbsp DiSaronno liqueur
1/8 cup almond or soy milk, or more if needed
1 cup hazelnut meal (or almond meal)
4/5 cup whole grain flour (oatmeal or spelt or other; for a GF version, try buckwheat flour)
1 package baking powder
1 pinch salt
Confectioner’s sugar to decorate
1. Preheat the oven to 350° F.
Beat the eggs with the sugar for a couple of minutes or until light and frothy.
In a nearly dark corner of lower Manhattan, in an area otherwise known as Tribeca, Rabbi Zalman Paris stands tall, cellular phone in hand, to answer another call from a young volunteer eager to offer assistance. Days after Hurricane Sandy left millions across New York, Connecticut, Pennsylvania and New Jersey without electricity, food or water, there are plenty of people who want to help victims and their communities recover.
From his window, Paris, director of Chabad-Lubavitch of Tribeca and SoHo, watched the storm hurl itself into the homes and lives of residents nearby. The storm prevented him from venturing outdoors, but the moment he was able to, the rabbi assembled a plan and a team to help his neighbors.
“Many organizations have joined us in our efforts to help those in need during this hard time,” he said.
Paris partnered with Rabbi Levi Shmotkin of Chabad Young Professionals, Ari Teman of JCorps, and Julie Menin, a candidate for Manhattan Borough President.
“We brought in a paramedic to aid the elderly, who with no way out of their buildings needed immediate medical attention,” Shmotkin relayed.
Menin detailed that she kept the 10,000 people on her contact list updated by email.
“People would email that they needed food, water, diapers and baby formula. I then sent an email blast to Rabbi Paris,” said Menin.
All told, more than 100 volunteers traversed lower Manhattan, crisscrossing the city’s streets to visit nearly 3,000 apartment units in one day alone.
One longtime JCorps volunteer named Jillian described her experience as “eye opening.” More than 100 volunteers assisted the Tribeca effort.
“Today we visited some housing developments of the lower east side to bring food and water to the elderly and disabled citizens who are without,” she said. “You really become thankful for what you do have during a time like this.”
With the Sabbath approaching, they are hoping that the electricity will be restored.
“We may not have power, but we will definitely be spending the Sabbath with the many people and volunteers who are here with us,” said Paris. “Although many fled the neighborhood prior to the storm, our focus was on those that didn’t have anywhere to go.”