You cleaned your what?...Why?

In a continuing effort to amaze my non-Jewish readers, I am going to discuss the most stressful event of the Jewish Year, Passover. Why is this holiday so stressful? you would think Yom Kippur would be the stressful one, not eating or drinking, 5 prayer services in 24 hours, your last chance to get in good with the higher power for the year...but no. It's the cleaning for Passover (Pesach in Hebrew) that nearly does in every Jewish woman, and many Jewish men, every year.
Let me explain what has to be done. Everything you own must be gone through, cleaned and/or gotten rid of if it contains Chametz (any of the 5 grains or their derivatives, like grain alchohol, citric acid, etc.). Pasta, unopened bags of flour, most medicines, and a whole host of other things must be used up or thrown out or possibly ritually "sold" to a non-Jew for the duration of the holiday. All your dishes, utensils, pots, pans, and appliances must be cleaned thouroughly and put away in sealed cupboards. every surface in your entire home must be wiped down with caustic cleanser (bleach works well) including under the beds, Under the Washer and dryer, under the refrigerator and stove, on top of the fridge, etc. All books taken from bookshelves and shelves wiped down (I found 6 cheerios and a ton of crumbs on our bookshelves this year). Strollers cleaned out, high chair completely cleaned, the list goes on and on. after everything you own is perfectly clean, you go into your kitchen and really get down to work. All counter tops have boiling water poured over them, all cabinets are wiped out, your sink gets really boiled and bleached, your stove and oven treated by torch to burn away any remaining chametz after cleaning them. If you can, you torch your pots to make them perfectly clean of chametz, although many people just have a Passover set of dishes, utensils, and pots. then you cover everything in heavy-duty foil (heaver than anything I've ever seen in a regular grocery store, like tin-pan heavy) until it feels like you're cooking in a space ship. Buy new dish drainers, sponges, and other kitchen accoutrements (if it's touched hot food during the year, it must be replaced for Passover) then you're ready to start cooking for Passover, which is it's own challenge. But that's another post...
Just so you can see, here is what a passover kitchen might look like (not my kitchen, but a good example)

Because I don't really want to abandon my blog...

I really enjoy blogging. But I feel like I have so much other stuff going on that is so much more important than blogging, I just don't know what to do. So, if I post, I post, if not, tough luck.
That is all.

Living with terrorism.

The anniversary of 9-11 just passed, and, not living in America, I almost missed it. And, on top of that, I don't feel bad about missing it. you see, now that I live in Israel, terrorism is a daily thought, not an annual one. I barely even notice the metal detectors and guards at malls, restaurants, and hospitals any more. Want to look in my purse? Fine, whatever. Last year there were 3 separate attacks in my city using bulldozers. there were countless other attacks also, but you tend to look for trends to keep yourself safer. I still wince at the sight of an Arab driving a bulldozer. Just like I watch to see who is on the buses I ride, are they too 'bulky' looking; do they look nervous; have a heavy package? I get off and wait for the next one.
But even with these (and many other) precautions, I don't have an overwhelming sense of fear, either. all the above is just a way of life. We're careful, but not paralyzed, and we can't commemorate each event because there are too many, but we have a word for it. Pigua (pi-goo-ah). It seems to incorporate all our tears, all our apprehensions into one word that is never said in the same tone as the rest of the sentence. We can't remember every name, every time, but we memorialize each victim with the word we invented to tell of your tragedy.

Pigua.

Wow...time flies!

I can't believe it's been so long since I posted anything. In truth, getting adjusted to having 2 instead of one child has been huge! But now Devorah is 6 months and Shevy is 21 months, and I'm feeling like I've got my feet under me again. However, I'm beginning to think this whole potty training thing isn't all it's cracked up to be. Well, another adventure.
So, I'll try to write more about our crazy life and Israel and whatever else pops into my head. Meanwhile I can at least put up a few pictures...
Shevy at the Zoo
July at the park

June telling her sissy what to do


August picnic at the park
July's smile.

Devorah surprised by food!

A tribute to my dad.

Father's day is tough for me. My Father in law has passed away and my own wonderful father is thousands of miles away. I think about my dad a lot lately. I watch the special relationship develop between my own daughters and their father and I know how wonderful it will be as they get older. I subtly (or not so subtly) encourage my husband to do the wonderful things I remember my dad doing with me. Being silly. Special trips out together for just the 2 of us. Making me laugh until I cry. That stuff...Stuff that emphasizes the special relationship between father and daughter and also sets the tone for all relationships with men in the future.
You see, I had a wonderful father. There were some tough times for all of us, but he always worked hard to provide for us, went without extras (like his dream car so I could have braces), and protected me as best he could. He gave me the best gift a parent can give a child--themselves. I can remember having my dad's time, undivided attention, and love from, well, forever. And he and I connected in a very real way: same kooky sense of humor, same outlook on life, same physical constitutions. And even as an adult, he has continued to be there for me, supporting my dreams and ambitions even when they carry me half way around the world from him. Following me on that path half way around the world himself, when he'd be far more comfortable in his own familiar environment.
So, on this Father's Day, even though I can't give my dad a physical present, I'd like to let him know that I'm doing my best to give him the best present a child can give to a parent. Adoring Grandkids.


I love you, Dad.

Chicken Cholent

So, this will be a combo-post. it will answer a common question and give you a fantastic recipe. So, the Sabbath. Everyone wonders what we can and can't do. well, one thing you can't do is cook. So, we get all our food ready the day before, and keep it warm all the next day. This has led to the development of a special kind of dish, called cholent, that will stand up to long, low cooking. Traditional cholents are kind of like beef and bean stew, but my ear Husband and I designed one based on rice, which we never fail to get compliments on! nd it's probably the easiest recipe ever.

You will need
1-3 lb boneless chicken thighs (depending on how many you feed)
1.5 c uncooked Persian rice
1 large jar of spaghetti sauce
2 T salt
Tabasco sauce
Heat your cholent pot (heavy pot, at least 2 quarts) and toss chicken in to lightly brown for a few minues (it doesn't have to be fully cooked) Pour in rice and salt, then dump spaghetti sauce over it all. Add half a jar of water and several dashes of tabasco. put over low heat for 12 hours or more. can also be made in a crock-pot.

kitchen adventures

I'm a bit of a foodie. Seriously. I love to cook, bake, create, etc. I love all cooking TV shows, food network, etc. Gordon Ramsay is my favorite Chef, despite his potty mouth (or maybe because of it...). So, I thought I'd share 3 things (one each of ingredient, tool, and technique) I'd never be in the kitchen without and a recipe that incorporates them all.

1. Salt. I've only recently come to love and understand salt, but I can't emphasize how important it is. Especially in baked goods.

2. Parchment paper. this is the secret to all beautiful baked goods, and has changed my world. Use it for everything from cookies to bread to candy, and you'll never be disappointed by stuck food ever again.

3. Mise en Place: French for everything in place (roughly) Your experiences in the kitchen will be ever so much more enjoyable if you begin with everything you nee for the recipe in front of you, just like a cooking show. It also makes things move a lot faster, and saves you from having to "improvise" when you've run out of that thing you swore you had some of but now can't locate.

I also believe in simple foods, easy prep. things taste better if you on't have too much going on. so, my crowd pleasing PB balls to the rescue!

You will need:
3 T margarine
1 c Peanut butter (not natural, the heavy kind like Jif)
about 1 c powdered sugar
1 tsp salt
150 grams of coating chocolate or 1 pkg chocolate chips and 25 grams parafin

In a bowl, mix the PB, salt and Margarine. Slowly add the powdered sugar until you have a doughy consistency, like clay. Roll into 1 inch diameter balls. Melt chocolate over low heat in a small fry pan. place a large square of parchment paper over a standard cookie sheet and place near chocolate. a few balls at a time, add to the pan with chocolate, then fish out with a spoon and arrange on the parchment paper for cooling. for quick serving, place candy in the freezer. makes 3-4 dozen.
Pareve