Thursday, September 3, 2015 Elul 19, 5775
By:
Linda Morel, JE Feature
When I was growing up, we ate leftovers almost every night. On Mondays, my mother roasted a large hunk of meat and then, for days, she reheated the roast, until it grew as dry as cedar chips. This, of course, was done by design, so she wouldn't have to cook from scratch more than once a week. It's not surprising...
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Needless to say, the lunchroom hasn't been a busy place this week at Jack M. Barrack Hebrew Academy, with the teachers on strike and the students out of school. But thanks to a project put together by Max & David's, which handles the school's dining needs, the Jewish Relief Agency and the Klein JCC's Cook for a Friend program, this...
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The turkey may be the star, but the accompaniments make the meal
For some families, tradition reigns supreme at Thanksgiving. Unfortunately, what's familiar on the Thanksgiving table isn't always the best. So this year, I'm going to mix up things a bit with some new side dishes. Stuffed roasted squash is a great side dish, as well as a vegetarian entrée option. Roasting the squash first gives it big flavor and helps...
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After all that turkey and stuffing, can there be room left for dessert? Here are some sweet treats that will bring your guests running back to the table. Banana Split Ice Cream Cake 4 eggs, at room temperature, separated 3/4 cup mashed bananas 1/4 cup peanut oil 1 package (12 oz.) sponge cake mix 1/2 cup chopped nuts 8 oz...
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Israeli director moves into new role with wartime messages lived and learned
By:
"I'm not there," the two military men seem to say as they morbidly grapple with guarding the precious, if onerous, cargo they cart back home -- news that the wife/mother they greet as the door opens has had her soldier spouse/son/daughter die in combat. As attendants to the Army's Casualty Notification service, the soldiers seem like casualties themselves, dissociated from...
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