Nine days to go. There are a few more details to be done, including our welcome speech for the reception, but I am sure we will have something for Adam to read, while I cry tears of happiness.
Tonight he has another rehearsal at the synagogue. He is confident that he will do well, and I am confident in his skills. The synagogue is like his second home. We have brought him there since he was born, and he feels at home there.
For now, our menus have been picked; the photo montage is complete; the clothes are hanging in our closet waiting for the big day. Hair appointments have been made. The centerpieces are complete.
We are waiting for friends and family to join us from near and far. All who come will make this day very special.
Nine days and counting.
Thursday, May 21, 2015
Wednesday, May 13, 2015
Seventeen Days and Counting
The event that has been on my mind for 13 years (okay, maybe not all 13) will be in 17 days. We are in the last details. . . . and I mean the last details, such as:
1. Place cards - confirming that every body has a table!
2. Making sure each vendor has a meal for Saturday night.
3. Making hair appointments
4. Emailing directions to the museum to local people; and preparing directions for the hotel bags.
5. Making sure I know all the allergies for each guest.
6. Choosing the perfect song for each special guest to light a candle.
7. Final meal counts!
8. Suit fitting this weekend for the men.
9. My dining room can be called the Bar Mitzvah room. The Bar Mitzvah room holds the kippot for Saturday morning, the socks for Saturday night, the centerpieces for Saturday night, the hospitality bags for the hotel guests and my binder with all Bar Mitzvah related stuff.
The other thing I am thinking about is the Hora. I hate that chair. I know I need to sit on the chair, and smile for the photographer. But, I hate the chair. I won't let it mar the event.
In a few weeks I will be posting photos of the event! And the event will be in the past. However, in May 2016 we get the date for Naomi's Bat Mitzvah! Stay tuned!
1. Place cards - confirming that every body has a table!
2. Making sure each vendor has a meal for Saturday night.
3. Making hair appointments
4. Emailing directions to the museum to local people; and preparing directions for the hotel bags.
5. Making sure I know all the allergies for each guest.
6. Choosing the perfect song for each special guest to light a candle.
7. Final meal counts!
8. Suit fitting this weekend for the men.
9. My dining room can be called the Bar Mitzvah room. The Bar Mitzvah room holds the kippot for Saturday morning, the socks for Saturday night, the centerpieces for Saturday night, the hospitality bags for the hotel guests and my binder with all Bar Mitzvah related stuff.
The other thing I am thinking about is the Hora. I hate that chair. I know I need to sit on the chair, and smile for the photographer. But, I hate the chair. I won't let it mar the event.
In a few weeks I will be posting photos of the event! And the event will be in the past. However, in May 2016 we get the date for Naomi's Bat Mitzvah! Stay tuned!
Friday, May 1, 2015
Stir Fried Portebellos, Carrots and Snow Pieas with Soy Maple Sauce
I heard about America's Test Kitchen's new cookbook, "The Complete Vegetarian Cookbook" from multiple sources. I had to order it from the New England Book Fair, and I waited, and it arrived, during Passover!!!!
The first recipe I made from it was amazing!!!!!
GLAZE
3 T maple syrup
2 T mirin
1 T soy sauce
SAUCE
1/2 cup vegetable broth
2 T soy sauce
1 1/2 T mirin
2 t rice vinegar
2 t corn starch
2 t toasted sesame oil
VEGETABLES
2 garlic cloves, minced
2 t grated fresh ginger
a few flakes of red pepper flakes
3 T oil
2 pounds of portobello mushrooms, sliced - NOTE - I used 1.5 pounds
8 oz snow peas, strings removed
2 carrots, peeled and cut into two inch long match sticks
GLAZE - whisk all together and keep in a small bowl
SAUCE - place all ingredients in a bowl, and whisk.
VEGETABLES - Combine garlic, ginger, pepper and 1 t oil in a small bowl. Heat 1 T oil in skillet over high heat. Add mushrooms and cook without stirring for 3 minutes. Stir. Reduce heat to medium and cook for 5 minutes. Add glaze and cook over medium high heat, stirring, until glaze is thickened, 1-2 minutes. Transfer to bowl.
Wipe skillet clean carefully. Add 2 t oil and place over high heat. Add snow peas and carrots and cook 5 minutes. Add garlic and cook for 30 seconds. Stir. Add mushrooms. Whisk sauce, and then add to skillet. Cook for 1-2 minutes. Transfer to platter and serve over rice.
The first recipe I made from it was amazing!!!!!
GLAZE
3 T maple syrup
2 T mirin
1 T soy sauce
SAUCE
1/2 cup vegetable broth
2 T soy sauce
1 1/2 T mirin
2 t rice vinegar
2 t corn starch
2 t toasted sesame oil
VEGETABLES
2 garlic cloves, minced
2 t grated fresh ginger
a few flakes of red pepper flakes
3 T oil
2 pounds of portobello mushrooms, sliced - NOTE - I used 1.5 pounds
8 oz snow peas, strings removed
2 carrots, peeled and cut into two inch long match sticks
GLAZE - whisk all together and keep in a small bowl
SAUCE - place all ingredients in a bowl, and whisk.
VEGETABLES - Combine garlic, ginger, pepper and 1 t oil in a small bowl. Heat 1 T oil in skillet over high heat. Add mushrooms and cook without stirring for 3 minutes. Stir. Reduce heat to medium and cook for 5 minutes. Add glaze and cook over medium high heat, stirring, until glaze is thickened, 1-2 minutes. Transfer to bowl.
Wipe skillet clean carefully. Add 2 t oil and place over high heat. Add snow peas and carrots and cook 5 minutes. Add garlic and cook for 30 seconds. Stir. Add mushrooms. Whisk sauce, and then add to skillet. Cook for 1-2 minutes. Transfer to platter and serve over rice.
Thursday, April 30, 2015
My Grandma's Birthday Cake
I loved my grandma. I loved sleeping at her house, and I loved spending time with her and my grandfather. My grandfather was a joker. As a child, when I slept at their house, more times than not, he would short sheet my bed, which I thought was hilarious! Sometimes I got the fly spoon and sometimes my brother did. Nothing beat the time, when I was three, and I told my grandmother that there was a "B" in my soup (that she had made just for me). She was horrified. She came running and I showed her my "B" and she was relieved it was not a "bee."
There are many lasting memories of my grandparents, but one that I get to share with my family is her Chocolate Cake with Mocha Frosting. Grandma kept kosher which meant no dairy desserts after a meat dinner. So, for birthday celebrations her cake was dairy free, but delicious! I share with you her recipe, which is now passed to the fourth generation.
CAKE
1 stick parve margarine (can use butter if desired)
1 c. sugar
4 eggs
1 can of Hershey's syrup (16 oz)
1 cup flour
1 tsp baking powder
1 tsp vanilla
Preheat the oven to 350. Prepare two nine inch round cake pans (lined with wax paper and covered with Pam with flour). Cream margarine and sugar. Add eggs. Add chocolate syrup and vanilla. Add flour and baking powder. Mix, and then pour into the two nine inch round pans. Bake for 30-35 minutes.
Cool in pan for 5 min, then cool on wire racks.
ICING
1/4 parve margarine
1 T flour
4 T cocoa
2 1/2 c powdered sugar
4 T hot coffee
1 tsp vanilla
Cream margarine. Add in flour, cocoa and vanilla. Blend in sugar and coffee, alternating, but ending with sugar. Beat until light and fluffy.
There are many lasting memories of my grandparents, but one that I get to share with my family is her Chocolate Cake with Mocha Frosting. Grandma kept kosher which meant no dairy desserts after a meat dinner. So, for birthday celebrations her cake was dairy free, but delicious! I share with you her recipe, which is now passed to the fourth generation.
CAKE
1 stick parve margarine (can use butter if desired)
1 c. sugar
4 eggs
1 can of Hershey's syrup (16 oz)
1 cup flour
1 tsp baking powder
1 tsp vanilla
Preheat the oven to 350. Prepare two nine inch round cake pans (lined with wax paper and covered with Pam with flour). Cream margarine and sugar. Add eggs. Add chocolate syrup and vanilla. Add flour and baking powder. Mix, and then pour into the two nine inch round pans. Bake for 30-35 minutes.
Cool in pan for 5 min, then cool on wire racks.
ICING
1/4 parve margarine
1 T flour
4 T cocoa
2 1/2 c powdered sugar
4 T hot coffee
1 tsp vanilla
Cream margarine. Add in flour, cocoa and vanilla. Blend in sugar and coffee, alternating, but ending with sugar. Beat until light and fluffy.
Monday, April 20, 2015
Preparation - more
Ahhhhh, the weekend. Most people have tim to relax and do errands and be social.
Saturday - 9 AM - met with invitation supply person. Picked out placecards for Bar Mitzvah.
Saturday 10 AM - visit Five Below, to buy 40 pairs of socks for the DJ to give out.
Saturday 10:15 AM - visit Christmas Tree Shop and get some food needed for the food pantry baskets. Have to be careful since many items expire in a month! Also pick up five out of twenty silver frames.
Saturday 10:45 AM - get to Natick Mall. My plan to acquire outfit for the morning service of the Bar Mitzvah is to visit my favorite stores, White House Black Market, Macy's, Ann Taylor, Lord and Taylor, J. Jill, Talbots and Chico's. Find two great dresses that fit at White House Black Market. Purchase them, black shoes and two shrugs.
Macy's - Find nothing. The suits are all pastel colors and patterned. Not me. Nothing in the petite area to try on and test. Go to make up counter. Try to learn the newest technique in make up. Purchase new make up to use and test before May 30.
California Pizza Kitchen - Naomi and I take a lunch break
American Girl - Naomi has some gift cards to spend. This store is the busiest of all stores so far. The employees are amazing, and make each customer feel special and unique. Naomi purchases Grace, Doll of the Year. Now, I have to carry the bag with the box, while Naomi carries Grace.
Learning Express- Naomi and I stop in so she can show me what a Shopkin is.
J. Jill - Not one salesperson helps me even though I have an armful of stuff to try on. The bottoms fit really well, and the tops are way to big. No one helps me (there are three staff people and only one other customer). Leave with nothing.
Ann Taylor - like a few things but nothing as much as White House Black Market.
Talbots - I like one dress, but the store doesn't have my size.
Chico's - nothing for Bar Mitzvah, but get a pair of shorts and some shirts.
Leave the mall, and drive to the BARN. Purchase Naomi new sneakers, sandals, flip flops and crocs.
Go home and crash, and wait for the credit card company to call me that there is a fraud alert, since I never go to the mall.
Sunday - go to Brookline to purchase prayer shawl for Mark. Then go to Costco for more food for the food pantry.
Saturday - 9 AM - met with invitation supply person. Picked out placecards for Bar Mitzvah.
Saturday 10 AM - visit Five Below, to buy 40 pairs of socks for the DJ to give out.
Saturday 10:15 AM - visit Christmas Tree Shop and get some food needed for the food pantry baskets. Have to be careful since many items expire in a month! Also pick up five out of twenty silver frames.
Saturday 10:45 AM - get to Natick Mall. My plan to acquire outfit for the morning service of the Bar Mitzvah is to visit my favorite stores, White House Black Market, Macy's, Ann Taylor, Lord and Taylor, J. Jill, Talbots and Chico's. Find two great dresses that fit at White House Black Market. Purchase them, black shoes and two shrugs.
Macy's - Find nothing. The suits are all pastel colors and patterned. Not me. Nothing in the petite area to try on and test. Go to make up counter. Try to learn the newest technique in make up. Purchase new make up to use and test before May 30.
California Pizza Kitchen - Naomi and I take a lunch break
American Girl - Naomi has some gift cards to spend. This store is the busiest of all stores so far. The employees are amazing, and make each customer feel special and unique. Naomi purchases Grace, Doll of the Year. Now, I have to carry the bag with the box, while Naomi carries Grace.
Learning Express- Naomi and I stop in so she can show me what a Shopkin is.
J. Jill - Not one salesperson helps me even though I have an armful of stuff to try on. The bottoms fit really well, and the tops are way to big. No one helps me (there are three staff people and only one other customer). Leave with nothing.
Ann Taylor - like a few things but nothing as much as White House Black Market.
Talbots - I like one dress, but the store doesn't have my size.
Chico's - nothing for Bar Mitzvah, but get a pair of shorts and some shirts.
Leave the mall, and drive to the BARN. Purchase Naomi new sneakers, sandals, flip flops and crocs.
Go home and crash, and wait for the credit card company to call me that there is a fraud alert, since I never go to the mall.
Sunday - go to Brookline to purchase prayer shawl for Mark. Then go to Costco for more food for the food pantry.
Thursday, April 2, 2015
Seder Time is Almost Here
I am hosting 11 for the first night of Passover. The menu has been designed.
We are having:
Date Charoset (recipe from my mother in law, Leslie)
Traditional Charoset (the traditional Hebrew School recipe)
Vegetarian Chopped Liver (from the New York Times Passover Cookbook) - first time trying it!
Knishes from the Butcherie - meat and vegetarian
Gefilte fish and horseradish - store bought
Chicken Soup with Matzah Balls (Mady's recipe from the Temple Emanuel Cookbook!)
Carrot Consume (from the New York Times Passover Cookbook)
Mushroom Lasagne - Eric's secret recipe
Chicken with BBQ Sauce - Carol's secret recipe
Fingerling potatoes
Tzimmes - mom's recipe
Cauliflower - from Kosher by Design for Passover
And then
Fruit
and
Dessert, including FLAN!
And my table. . . . . white table cloth, grandma's crystal, grandma's silver, grandma's China and our Seder plate from when we got married. And the matzo holders that Naomi and I made last year. The kiddush cup from Adam's grandfather. All these objects are on the table, and remind us of the past, and then I hear my kids reading from the Hagaddah, and I know another generation will have memories from the Seder table.
Even though my grandparent's are long gone, their love is still here.
We are having:
Date Charoset (recipe from my mother in law, Leslie)
Traditional Charoset (the traditional Hebrew School recipe)
Vegetarian Chopped Liver (from the New York Times Passover Cookbook) - first time trying it!
Knishes from the Butcherie - meat and vegetarian
Gefilte fish and horseradish - store bought
Chicken Soup with Matzah Balls (Mady's recipe from the Temple Emanuel Cookbook!)
Carrot Consume (from the New York Times Passover Cookbook)
Mushroom Lasagne - Eric's secret recipe
Chicken with BBQ Sauce - Carol's secret recipe
Fingerling potatoes
Tzimmes - mom's recipe
Cauliflower - from Kosher by Design for Passover
And then
Fruit
and
Dessert, including FLAN!
And my table. . . . . white table cloth, grandma's crystal, grandma's silver, grandma's China and our Seder plate from when we got married. And the matzo holders that Naomi and I made last year. The kiddush cup from Adam's grandfather. All these objects are on the table, and remind us of the past, and then I hear my kids reading from the Hagaddah, and I know another generation will have memories from the Seder table.
Even though my grandparent's are long gone, their love is still here.
Thursday, March 26, 2015
Esther's Parve Flan
During the Temple Emanuel Sisterhood retreat, two of the women led a mini cooking class (can't actually cook on Shabbat). Here is one of the recipes, that I tried:
Orange Flan
(Parve - can be used for Pesach)
Caramel Sauce
1 cup sugar
1/4 c water
In a medium saucepan, cook the sugar and water on medium-high heat. Do not stir. Let it boil until the mixture gets brownish (caramel) color. Carefully take the handle and stir the pan gentle. Continue to heat until the caramel is the color you want. Remove from heat and pour carefully into six ramekins.
(You can store an extra in the fridge.)
Preheat oven to 350 degrees. AND prepare a large pan for a water bath.
Flan
7 large eggs
1 cup sugar
1 cup orange juice
In a bowl, whisk the eggs well. Beat in the sugar and orange juice. Pour mixture into the ramekins. Put ramekins into hot water bath, and bake for 45-60 minutes, uncovered until center part of the flan is more firm, than not.
Remove the water bath and ramekins from the oven. Let ramekins cool on a rack and then wrap in plastic wrap and store in the fridge. Bake the night before. Right before serving unmold from ramekins on serving plates.
Orange Flan
(Parve - can be used for Pesach)
Caramel Sauce
1 cup sugar
1/4 c water
In a medium saucepan, cook the sugar and water on medium-high heat. Do not stir. Let it boil until the mixture gets brownish (caramel) color. Carefully take the handle and stir the pan gentle. Continue to heat until the caramel is the color you want. Remove from heat and pour carefully into six ramekins.
(You can store an extra in the fridge.)
Preheat oven to 350 degrees. AND prepare a large pan for a water bath.
Flan
7 large eggs
1 cup sugar
1 cup orange juice
In a bowl, whisk the eggs well. Beat in the sugar and orange juice. Pour mixture into the ramekins. Put ramekins into hot water bath, and bake for 45-60 minutes, uncovered until center part of the flan is more firm, than not.
Remove the water bath and ramekins from the oven. Let ramekins cool on a rack and then wrap in plastic wrap and store in the fridge. Bake the night before. Right before serving unmold from ramekins on serving plates.
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