Israel Part 3

This day I went on a tour under the Kotel. This was the first time I was able to do this since before, it had not been completely dug out!

The Kotel. The ramp leading up to the Dome of the Rock is new (for me). What was also new to me was the metal detectors and security. Back in 1988, you just walked into the plaza.

Look at those stones. And how precise they were. No modern machines were used to build this!

The sanctuary 

This is the Torah Ark for the synagogue IN the tunnel!

The tunnel is not meant for tall people. I don't need to worry about it!

In the tunnel

 

Israel Part 2

Time got away from me between Thanksgiving, and work, and end of year stuff! I didn't post anything else besides day 1. Of course, I am still LOVING every minute of each memory.

I toured The City of David. What was interesting about this, was that Naomi had been this past summer, and sent us a photo of a harp in a gift shop. The same window display was there when I went!

The City of David

Look at the mountain, and in the middle, you can see the tour busses!

From The City of David

A tree in the City of David

View from being in the City of David

The Jewish Quarter

Photo from the Kotel. I don't remember the plastic chairs from my visit in 1988.

The Kotel

The Kotel

The Jewish Mentalist. He was amazing! Lior Suchard does the welcome video on El Al. But he was amazing.

It was part of Hadassah Honors, and again, it was a great event.

 

Israel - Hadassah - part 1

 I recently returned from Hadassah Convention in Israel. It was amazing. Let me share some photos with you. This is from the first full day I was there. We had a big celebration with an amazing view on day 1.

Then, we were went to a theater and heard many inspirational stories about Hadassah. We met Fayez (yellow sweatshirt) and his cardiologist from Hadassah Hospital (man in a suit). This Israeli doctor has treated many, many patients and he lost his house in a missile strike, and had to rebuild. I later met him again at Hadassah Hospital during my tour.

We also heard from a team at Hadassah Hospital who delivered a baby in March, 2020. What made this delivery special is that the mom was Covid positive, and she was the first woman in labor with Covid in Israel. Because the mom was positive, they had to whisk off the baby. As you can see from below, the mom and the baby boy are healthy today. Because the family was Covid positive in March, 2020, the Hadassah Team were the only people attending the bris.

We also met Sasha, a teenager from Ukraine. His mom arranged for his passage to Israel after the Russian invasion started. Sasha has been living in one of the Youth Villages in Israel for the past 8 months. He told us how much he LOVES Israel and wants to stay in Israel. The best part of meeting Sasha, was that Hadassah flew in his mom from Ukraine for a mini re-union.

I will share more snip its at a later date, but this is just the FIRST MORNING of being in Jerusalem.

Mae's Chocolate Pie

 When I was growing up, my parents were friendly with two sisters, Mae and Diane. Both were amazing cooks, and Christmas was a FEAST. Diane would host. Mae would bring dessert. Diane made baked ziti for an appetizer! There were cannolis for dessert. Mae often made the cover of Bon Appetit, including this one. It was amazing.

However this chocolate pie is much easier to make!

Ingredients:

1 frozen pie crust

1 1/2 c sugar

6 oz semi sweet chocolate

4 eggs

2 sticks butter

2 tsp vanilla

Directions:

Bake pie crust and let cool

Melt chocolate and butter together. Put in mixer, and add sugar. Mix. Add four eggs and vanilla and have the stand mixer mix for 5 minutes (I use the whisk attachment). Pour into crust. Put in fridge.

 

Sweet and Sour Meatballs - A Weitzman Favorite

 I didn't make meatballs when the kids were younger. I am not a meatball lover, and didn't really care. But I have made this recipe for Passover and all year round. I can also make them with meat or with vegetarian balls.

Ingredients:

• 1 pound of ground beef
• 1/4 c. matzo meal
• 1 t onion powder
• 1 t dried oregano - from the Spice House
• 1 large egg
• 1 16 oz can of whole berry cranberry sauce
• 1 26 oz jar of marinara sauce (I use Paul Newman's)

Instructions:

In a pot over low heat, combine the cranberry sauce and the marinara sauce while you make the meatballs. Stir every once in a while.

In a bowl mix the beef, matzo meal, onion powder, oregano and egg. I use gloves to really get into the mixture. Form meatballs that are about 1-2 inches in diameter. Drop them into the sauce. Cover. Cook for 45 minutes. Test a meatball to confirm meat is done.

To make it vegetarian, I use either pre-formed balls or I take the "meat" and form my own.

The Cookie Bible

 I have been a fan of Rose Levy Beranbaum for a long time. Her book, "The Pie and Pastry Bible" changed my pie making life. I remember I saw her on the Today show and my husband asked if I wanted the book. He bought me the book and I have been making pies since!

I pre-ordered the "Cookie Bible" and was able to make my first recipe from it last night, Chocolate Biscotti. Those who ate one, loved it.

October is busy

 This month seems to be super busy. Jewish holidays, including Sukkot, which is a beautiful fall holiday and many Newton Fairs. I know winter is coming because my daughter had her first Nutcracker rehearsal yesterday.

Been so busy that I got two new cookbooks that I haven't used yet!

I got this one last week, and it looks super interesting, and have earmarked a bunch of recipes to try out soon.

I also got this one, but have been too busy to even open it!

Rosh Hashana

 I wanted to make sure I published my Rosh Hashana Menus, so I can find them again in future years:

Erev:

Challah and Honey

Chicken Soup with Matzah Balls - Maddy's recipe from the Temple Emanuel Sisterhood Cookbook

Mushroom Barley Soup from the Butcherie in Brookline

Hummus

Red Pepper Dip from the Persian Bride Cookbook

Brisket! My first one

Chickpeas from Yotam

Roasted Asparagus

Roasted Potatoes from Stacey Kaplan

Tsimmis - Mimi Follick's recipe

Chocolate Mousse - Esther Muhlfelder's recipe from the Temple Emanuel Sisterhood Cookbook

Apple Crisp from the Temple Beth El cookbook

Fruit from Cindy Paisner

Pastries:

• Rugelach from the Boston Globe
• Cardamom Cookies from the Persian Bride Cookbook
• Honey Cake Biscotti from the Kosher Baker Cookbook
• Almond Biscotti's
• Brownies from Smitten Kitchen Blog
• Zucchini Bread - Mimi Follick's recipe
• Pumpkin Bread
• Chocolate Balls 

Day 1:

Challah and Honey

Chicken Soup with Matzah Balls - Maddy's recipe from the Temple Emanuel Sisterhood Cookbook

Mushroom Barley Soup from the Butcherie in Brookline

Hummus

Red Pepper Dip from the Persian Bride Cookbook

Olives and Pickles

Knishes from The Butcherie

Chickpea Salad from the Persian Bride Cookbook

Pomegranate Chicken from Kosher by Design Cooking Coach

Tuscan Beans with Sage from the Low Fat Moosewood Cookbook

Basmati Rice with lentils, potatoes and carnalized onions  from the Persian Bride Cookbook

Carrot Kugel from Cheryl Stober

Roasted Brussel Sprouts with maple syrup

Fruit from Jenny Heinstein

Chocolate Mousse Cake - Renee Glazier's recipe from the Temple Emanuel Sisterhood Cookbook

Pastries:

• Rugelach from the Boston Globe
• Cardamom Cookies from the Persian Bride Cookbook
• Honey Cake Biscotti from the Kosher Baker Cookbook
• Almond Biscotti's
• Brownies from Smitten Kitchen Blog
• Zucchini Bread - Mimi Follick's recipe
• Pumpkin Bread
• Chocolate Balls 

Zucchini Sauce Pasta

 I always enjoy flipping through a new cookbook. I recently purchased Half Bake Harvest Every Day and made this amazing dinner.

1 pound of pasta (I used casserole elbows)

3 T extra virgin olive oil

2 medium zucchini, sliced

Kosher salt

Pepper

2 T butter

4 garlic cloves - minced

2 t oregano

crushed red pepper flakes

1/2 c pesto

2/3 c freshly grated parmesan cheese

1 cup loosely packed fresh basil, roughly chopped

lemon juice

Boil the pasta in a large pot of salted, boiling water. Cook according to package. Reserve 1 cup of the pasta water. Drain. Placed cooked pasta in large pot.

Heat olive oil in large skillet over medium heat. Add zucchini, salt and pepper. Cook for 7 minutes and stir occasionally. Stir in butter, garlic, oregano and the red pepper flakes (a pinch). Cook for a minute and then add to pasta.

Add basil, pesto and cheese and toss for 2 minutes. Cheese should be melted. Add 2 T of water to thin out the sauce. Stir in basil. Add lemon juice and serve.

Teacher Shortages

 Not a surprise that there is a teacher shortage. We lost a lot of great teachers, because of the state of our education system in the United States.

Many of the physical school buildings where I live are relics of the past. Built in the early 1900s, these buildings were built:

• Without the need for handicapped accessibility (retrofitting is expensive and doesn't eliminate all issues)
• Without Cafeterias
• Without classrooms that have enough electrical plugs for computers
• Without enough bathrooms for the current school population
• Without the ability to easily add good ventilation, modern heating and cooling systems

And then we didn't maintain the buildings, because one day the buildings would be rebuilt. We have been asking teachers (professionals with college degrees, master's degrees and beyond) to work in buildings where it is over 80 degrees in the classroom for the first month and possibly the last six weeks of schools. How many accountants, lawyers, scientists, journalists, politicians that work for months in a building where your "office" is above 80 degrees constantly? How many other professionals do you ask to work in a classroom where you need to wear your winter coat every day in the winter because the classroom heat is broken and hasn't been fixed?

We don't provide teachers with enough teaching supplies. We ask the PTO's and the parents for paper, markers, pencils, paper towels, tissues and hand sanitizer for the classroom. Then we expect the teachers to purchase supplies during the year. The teacher asks for classroom books, art supplies, rugs and other comforts. And then when that teacher leaves the district, the teacher takes the supplies, because it is his/hers. It isn't the district's. The teacher paid for it.

And our behavior towards teachers. Apparently it is okay for a student's parent to berate a teacher verbally in this country. Happens all the time. Parents demand that the teacher change a grade. Parents demand the work when they take the student out of class. Parents demand and don't ask and listen. We aren't treating our teachers fairly. We don't follow the Golden Rule. 

More great teachers are going to leave the industry. My daughter's female physics teacher left teaching for private industry where she gets paid better and has better working conditions. She was an amazing role model for the students in this high school.

How do we make the education world a place where the best and brightest want to be?

Weekend in Woodstock, VT

 Some weekends are for errands, and some weekends have nothing planned, and then the stars align, and you can get a weekend away without the kids and without the chores. The stars aligned for us, and we decided to venture to Woodstock, VT.

We managed to book the last room at the Woodstocker B&B (the Mount Mansfield Room). The drive up was beautiful once we hit Vermont. The Green Mountain State is named correctly. Due to Covid there is no warm greeting at the B&B. Instead we received a very detailed text and email of how to do contactless check in, which was perfect. Once we entered our room, we found this really nice note and treat (I do love maple sugar candy).

Our room had lotions and shampoos from Whisper Hill, and none of them contained coconut. There were delightful! 

Our room also had a sauna!

Breakfast was made to order each morning. The first morning we had eggs, and I forgot to take a picture! The second morning my husband had oatmeal and I had the pancakes. Both were delicious. Each morning we were served French Press Coffee, freshly made bread, brioche and jams.

We were very lucky and the Taste of Woodstock festival was down the street on Saturday.

Other places we visited while in Vermont:

Plymouth Cheese

The Vermont Flannel Company

King Arthur Baking Company

Sugarbush Hill Farm

The Precision Museum

The Vermont Country Store

I highly recommend a summer visit to Woodstock, VT!

Small Businesses that I support

Independent businesses are important to support in your community. Those businesses are part of the community.

The Spice House

While not in my neighborhood, their spices and herbs are amazing. And if you ever visit the store in Evanston, you are in for a real treat. Who knew there were so many types of cinnamon???

Kitchen Outfitters

Local business in Acton, MA. This is my ultimate store. Sooooo many interesting things all for the kitchen. Knowledgeable staff.

New England Soup Factory

The place to grab a fabulous soup or sandwich. The owner is active in the community. The community set up a Free Community Freedge, and Marjorie, the owner of the NESF, actively contributes to this resource.

Shubie's in Marblehead

Amazing gourmet food shop and wine store. Great owners.

Cleenland

The place to get your zero waste "stuff." We like their dish-soap and their TP. I also really like the reuseable produce bags for the grocery store. And the dryer balls! No more dryer sheets! We really like the reusable stainless steel silverware.

Wozz!

Amazing sauces! Delicious and speedy delivery.

Brookline Booksmith

Great independent bookshop that will mail you books!

Where do you like to shop locally?

Amazing Plum Salad

 I purchased Salad Freak this year and every salad I have made has been delicious

.

This salad was AMAZING.

Ingredients

1 small red onion, sliced on a mandoline

2 pints Sungold Cherry tomatoes

6 plums

1 Fresno Chile (which I left on the side)

Cilantro

2 balls of burrata (8 oz total)

1/2 c red wine vinegar

honey

kosher salt

pepper

EVOO (extra virgin olive oil)

Directions

Take the thinly sliced onions and place in a small bowl with the red wine vinegar, a touch of hone and salt and pepper. Let sit.

Cut the tomatoes in half. Thinly slice the plums. Thinly slice pepper on mondoline.

On a large platter, arrange plums and tomatoes. Scatter onions on top. Tear the burrata into bit size pieces and arrange over platter. I put the peppers on the side. Drizzle with oil, sprinkle with a bit of cilantro and season with salt and pepper.

25th Wedding Anniversary Trip

 Hello Ladies and Gentlemen,

I am back from Cabo! Mexico was HOT! We stayed at Cabo Azul in San Jose del Cabo and had a fabulous time. The resort was amazing. So many pools and such a wonderful room. So glad that we picked that hotel.

The highlight of our trip was seeing Adam's sister, who is the Executive Chef at Flora Farms.

Chef Rebecca Weitzman, with Adam and me

I can't remember what drink Adam had, but the Farm Julep was a delightful mix of watermelon, mint, cucumber and very tasty.

Cold beet soup and very tasty

Flora Farm Burrata with tomatoes

 on bread - Delicious 

Beet salad with hazel nuts and cheese

Millet cakes that were amazing.

Shrimp Cavatelli - OMG

Adam's pasta dish

Roasted sweet potatoes!!!

Guava and Mango Sorbet, handpie with strawberry filling and strawberry and cream ice cream with a pretty cupcake!