I made this cake last week, and oo la la, was it yummy. Here’s the recipe: take my orange cake recipe and throw in a pint of blueberries.
And perhaps this week I will make mabul cake. A friend just told me how to marbleize cake: pour in the white batter. Pour the chocolate batter in stripes over the white batter. Move a knife back and forth in the opposite direction of the chocolate stripes. Will it work? Advice welcome.
Two weeks ago we went apple picking (at Terhune Orchards near Princeton, New Jersey), and I made a cake using this recipe (but without the nuts). I am planning to make an apple pie this week.
What do you like to make with apples?
For more photos with red, visit:
I invented this recipe because I have lots of basil in my garden. I discovered meatloaf freezes well, so I made it today, and I will serve it to my guests this coming Shabbat.
How to Make the Meatloaf:
Mix all the ingredients in a bowl. Transfer to a baking dish – I used a covered casserole dish, but a loaf pan with aluminum foil covering is fine. Bake for 1 hour at 350°.
Leftovers: If you happen to have leftovers, warm up half a jar of tomato sauce and throw in the leftovers. You can add more fresh basil, if you have. I served this on spaghetti, and my daughter said it tasted like special restaurant food.
For more kosher recipes, be sure to visit KCC – the Kosher Cooking Carnival. Please thank Batya while you are there.
Another basil recipe: Basil Pesto on Noodles
This beautiful tune, El Nora Alila, is sung at Congregation Etz Ahaim in Highland Park at nei’la time, the last prayer of Yom Kippur. My husband said the first tune on this video, the Turkish one, is the melody used at our synagogue, which makes sense since it was founded by immigrants from Salonika and Turkey.
Hat Tip: a friend who used to belong to Congregation Etz Ahaim and now lives in Israel; and another friend who was pleased to hear it sung at his father’s Reform temple in a suburb north of New York City.
Thursday Challenge – SCHOOL (Buildings, Children, Uniforms, Buses, Bicycles, Books, Pens and Pencils,..)
Because school doesn’t have to be just reeling, writhing, and arithmetic.
The World War II memorial across from the Lincoln Memorial in Washinton, D.C. is a wonderful, watery display.
Each state is featured on a post, with the Atlantic Ocean on a large pillar with arch at one end and the Pacific on the other. I found New Jersey.
My middle son, my daughter and I all had to look away from the camera as the sun was strong that day in August.
For more watery posts, visit:
Update: About the National WWII Memorial
Last year: Sephardi Piyut of Rosh Hashana
Remembering: September 11, 2008
Click on each thumbnail to find out more about the siman (symbol) of food that is eaten the first night of Rosh Hashana:
Some people use the head of a lamb (that we be like the head and not as the tail). I now have a post on dates. And I may put out celery, for a raise in salary. Past post of simanim details here.
Here is a post from G6 of new fruit for the 2nd night of Rosh Hashana. I bought a sabra, a papaya, some fresh figs and a starfruit. The idea is you need a fruit that you haven’t eaten all year, so you can make the blessing called “shehiyanu.”
Did you get everything you need?
Leeks are one of the simanim (symbols) that we eat on the first night of Rosh Hashana.
יהי רצון מלפנך, ה’ אלקינו ואלקי אבותינו, שיכרתו שונאינוMay it be Your will, Hashem, our God and the God of our forefathers, that our enemies be decimated
A traditional Turkish dish: Keftes de Prasa (leek croquettes) – and more recipes for Rosh Hashana
See more posts on Rosh Hashana.
Look, Ma, no mayonnaise!
I realized after years of making potato salad that what I really like is when the potatoes and hard boiled eggs make the salad creamy, but the peas and red onion are what I love to eat. I came to this conclusion one weekend when I only had potatoes left in my salad (because I had picked out and eaten all the peas), and all I needed to do was add more peas, another hard boiled egg and some olive oil and I had more of the salad I had made on Friday.
6 oz. frozen peas (or cut string beans or both)
3 yellow potatoes (or any potato that becomes creamy when cooked)
1 tsp. sea salt
olive oil to coat the potatoes
1 Tbsp. apple cider vinegar (or use one fresh lemon, squeezed)
1/2 chopped red onion (or use a sweet vidalia onion or scallions)
1/4 cup cut fresh sage or fresh dill
pepper to taste
2 hard boiled-eggs
Take the frozen peas out of the freezer and put in a bowl. Boil the potatoes in water for about 40 minutes. After 30 minutes, add the eggs to the top so they can cook along with the potatoes. When the potatoes are tender (or starting to crack), cut them up and put them in the bowl with the peas. Sprinkle olive oil to coat. Put the hard boiled eggs aside in cold water. Add sea salt and pepper to taste. Add chopped onions and mix. Peel and chop the eggs into pieces. Add apple cider vinegar, chopped eggs and fresh herbs to the salad. Mix and serve. You can double the size of the recipe, if you like.
As we have a three day holiday of Rosh Hashana coming up this week, this is an easy recipe to make the day before the holidays or even on the holiday, if you plan to cook. You just need to make sure you have the ingredients.