Happy Rosh Hashanah 5766!!!

Reply Thu 21 Sep, 2017 06:28 am
W00t thank you all. Smile
Reply Thu 21 Sep, 2017 05:51 pm
Tomorrow we're driving to Westwood for dinner. There is a very large Jewish community there with restaurants where you can order gefilte fish and manischewitz. Cool

Reply Thu 21 Sep, 2017 06:30 pm
Gefilte fish with horse radish. My tongue is dragging on the ground. And I'm remembering my grandma's gefilte fish. I hope yours tomorrow is as good.
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Reply Wed 4 Oct, 2017 07:35 pm
The tent is in on the backyard.

No rain this year, at least this week. In past years, when Sukkot is past the second week of October, the rain won't let you sleep well but it sounds so good that you learn to love nature.

The grass is always soft when you rest a few minutes on it or sleep under the Sun rays any afternoon, but who knows why it turns hard and uneven when it's time to sleep inside the tent at night when Sukkot arrives. It might be the cold weather making harder the ground.

For years and years the tent has been preferred over renting rooms in hotels for a week. Hotels are a good choice because TV with cable and all the comfort that provides. However, the deal in Sukkot is to understand that things are just precarious, that one must celebrate with happiness living temporarily in a tent. Time for good BBQ, some Rib eye steak, salmon, hmm hmm hmm...

Nice tradition, fun and necessary to get out of the nightly routine.

I did experience when I was young covering myself with newspaper when sleeping in a park, and I think that nothing can win over newspaper to protect you from cold weather. At this time, I can say that sleeping outside, under hard floor, trying to cover yourself with a good blanket, is not a bad idea after all, perhaps improvising a fire to keep us warm...



... naahhh

We just installed the portable heater... and the TV... and the bluray player... and ordered some pizza...

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Reply Thu 6 Sep, 2018 05:42 pm

early but it's time to get the party started
Reply Sun 9 Sep, 2018 06:23 am
And it begins.

L’shana tova tikatevu.
Reply Sun 9 Sep, 2018 06:48 am
Wishing everyone a healthy, happy, and sweet New Year.

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Reply Sun 9 Sep, 2018 07:45 am
L'shana tova 5779! <3

Honey Apple Cake
from 77 votes

10 servings Prep Time
45 minutes Cook Time
1 hour 15 minutes
Kosher Key
Print Recipe
This Honey Apple Bundt Cake for Rosh Hashanah is moist, sweet, and beautifully iced for a unique twist on Jewish honey cake. Kosher, Pareve.

3 large eggs
3/4 cup honey
1/2 cup white sugar
1/4 cup light brown sugar
1 1/4 cups canola oil
1 1/2 tsp vanilla
3 cups all purpose baking flour
1 tsp baking powder
1 tsp baking soda
1 1/2 tsp cinnamon
3/4 tsp salt
1/4 tsp allspice
Dash ground cloves
4 Granny Smith apples (peeled, cored, and shredded)

1 cup + 3 tbsp powdered sugar
1/4 tsp vanilla
1-2 tbsp non-dairy creamer

You will also need: 9 inch Bundt cake pan, sifter, wire cooling rack, parchment paper, Ziploc bag

Preheat oven to 325 degrees F. In a large mixing bowl, beat the eggs until they are frothy. Whisk in the honey, white sugar, brown sugar, oil and vanilla. In a separate medium mixing bowl, sift together the flour, baking powder, baking soda, cinnamon, salt, and spices. Incorporate the flour mixture into the liquid, stir to blend. Fold in the shredded apples.

Spray your Bundt pan with cooking spray, making sure to evenly coat the entire inner surface. Pour your batter into the pan. Bundt pan depths vary, so make sure the batter fills the pan ¾ full or less. Do not fill beyond ¾ or your cake might overflow during baking. Use a spatula to gently push the batter to the outside of the pan, pushing slightly up the walls. This will help to get rid of any air pockets that might interfere with the pretty details of the pan. Smooth the batter on the top so it is flat and even all the way around the pan.

Bake cake in preheated oven for 75-90 minutes. When the edges darken and pull fully away from the sides of the pan, and the cake browns all the way across the surface, insert a toothpick deep into the thickest part of the cake. If it comes out clean, it's done. It’s a very moist cake, so it’s easy to undercook it– err on the side of caution and let it bake a little longer if you’re unsure (but don't bake it too long or it will dry out!).

Let the cake cool for exactly 10 minutes, then invert it onto a flat plate. Tap the Bundt pan gently to release the cake. If your cake sticks, use a plastic knife to carefully loosen the cake around the center tube and sides. Allow cake to cool completely (very important to let it cool before frosting).

Now it’s time to decorate your cake. Decorate this cake the same day you serve it; the cake is moist so it tends to “soak up” the powdered sugar, plus the icing looks prettier fresh. To keep things neat, I like to do this part on a wire cooling rack with a piece of parchment paper underneath to catch extra sugar/ drips. You can simply do it on a plate if you prefer. First, put 3 tbsp of powdered sugar into a handheld mesh strainer or sifter. Sprinkle sugar onto the top of the cake by tapping the strainer or sifting to release an even shower of sugar around the surface of the cake.

Next, make your drizzle icing. Sift 1 cup of powdered sugar into a mixing bowl. Add ¼ tsp of vanilla extract and 1 tbsp non-dairy creamer to the bowl. Stir with a whisk or fork to blend. Add additional non-dairy creamer by teaspoonfuls, mixing constantly, until the mixture has the texture of very thick honey. You want the icing to be quite thick, but still pourable. When you can drizzle the icing in stripes across the surface, and it takes a few seconds for those drizzles to dissolve back into the icing, the texture is right.

Place a Ziploc bag inside a tall water glass, open end facing upward and wrapped around the edge of the glass, so there is an open space for easy filling. Pour the icing into the Ziploc bag.

Close the bag, leaving a small bit open to vent. Guide the icing towards one of the lower corners of the bag. Cut the very tip of that corner off the bag.

Drizzle the icing in a zig-zag pattern around the cake by squeezing the Ziploc bag gently to release the glaze.

Allow icing to dry completely before serving—this usually takes about 30-60 minutes. Slice and enjoy!

Nutrition Facts
Honey Apple Cake
Amount Per Serving
Calories 363 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Cholesterol 55mg 18%
Sodium 327mg 14%
Potassium 209mg 6%
Total Carbohydrates 75g 25%
Dietary Fiber 3g 12%
Sugars 44g
Protein 6g 12%
Vitamin A 2.4%
Vitamin C 4.2%
Calcium 5%
Iron 12.8%
* Percent Daily Values are based on a 2000 calorie diet.
Reply Sun 9 Sep, 2018 10:58 am
L'shana tova 5779!


walking in Israel




Walter Hinteler
Reply Sun 9 Sep, 2018 11:47 am
0 Replies
Walter Hinteler
Reply Sun 9 Sep, 2018 11:55 am
Magical Honey Cake

Ingredients (for 3 loaf pans)

880 g (2 lb, 6 cups + 3 tablespoons) flour
300 g (101/2 oz, 11/2 cups) sugar
2 heaping teaspoons cinnamon
500 g (1 lb 2 oz, 11/2 cups) honey
240 ml ( 81/2 fl oz, 1 cup) oil
4 eggs
2 tablespoons instant coffee
2 level teaspoons baking soda
1/3 cup raisins
1/2 cup walnuts, chopped

1. Preheat the oven to 170°C (325°F).
2. Combine the flour, sugar and cinnamon in a bowl. Add the honey, oil and eggs and beat into a smooth batter with a whisk or a mixer.
3. Dissolve the instant coffee in 1 cup of boiling water. Stir the baking soda and then the coffee into the batter. Gently fold in the raisins and walnuts.
4. Pour the batter into greased pans and bake for about 45 minutes, until the top of the cake is dark brown and a toothpick comes out dry with a few crumbs adhering.
5. Allow the cakes to cool completely, wrap with aluminum foil and place in a cool, dry place (not in the refrigerator) to mature for 7 days.
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Reply Sun 9 Sep, 2018 12:00 pm
Lshonah tovah to all from London Town..
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Reply Tue 2 Oct, 2018 10:16 am
A traditional Hebrew greeting is L'Shana Tova (Tov or Tova means good). It essentially means, you should have a good year.

Why do 'Jews' call themselves 'Jews' if and when there is no letter 'J' in The Hebrew alphabet?

As well as for 'J'acob and 'J'erusalem and 'J'oshua, etc... Not to mention, 'I'srael or 'I'saac seeing that the letter 'I' is also not part of the Hebrew alphabet.

Not to mention a 'J'ewish Messiah named 'J'esus. I thought He, The Messiah, was to be 'J'ewish? (pun intended)

I think the closest a person can get to know the original language tongue of the Hebrews might be either true Hebrew speakers and writers and readers or Arabic speakers, writers and readers. In Arabic, I believe The Name of The Messiah, the son of Maryam, is Isa. But even Isa does not start with the letter 'J'.
Reply Tue 2 Oct, 2018 10:26 am
daverod wrote:

A traditional Hebrew greeting is L'Shana Tova (Tov or Tova means good). It essentially means, you should have a good year.

Are you mansplaining Hebrew to Jespah on her own Jewish holiday thread? Or would it be hebrewsplaining (trademark pending)?
0 Replies
Reply Mon 26 Sep, 2022 12:15 pm
Happy Rosh Hashanah! L’shana Tovah Tee-kah-tay-voo v’tee-kha-tay-moo.
Reply Tue 27 Sep, 2022 03:28 am
Have a good one.
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Reply Tue 27 Sep, 2022 05:11 am
L'Shana Tova to you, too!!
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Reply Tue 27 Sep, 2022 05:18 am
I wonder if my non-observation of Rosh Hashanah and Hurricane Ian attacking my home almost simultaneous with our arrival are in any way connected?
Reply Sun 2 Oct, 2022 01:19 pm
Was your house damaged?????
0 Replies

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