Sunday, November 23, 2014 Kislev 1, 5775
Abundant in vitamins and minerals, they're economical, too
By:
Linda Morel, Jewish Exponent Feature
I used to be intimidated by dried beans. The thought of soaking them made me nervous. But when I realized all it takes to be an aficionado is boiling water, I began preparing every kind of dried bean imaginable. Then I became a snob, pitying people who bought canned beans. But I've passed through that phase and now incorporate both...
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By:
Rivka Tal, Jewish Exponent Feature
A TASTE OF ISRAEL The little garden in front of our apartment here in Jerusalem isn't doing too well lately. We've had to be miserly with watering because of Israel's severe water shortage (always a problem, but worse the last few years). But our lemon tree does remarkably well even in the face of neglect. Admittedly, its produce is not...
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By:
Ethel Hofman, Jewish Exponent Feature
THE JEWISH KITCHEN Early Wednesday morning is my special time. At 7:30 a.m., I get into my car and drive the short distance to Temple Beth Hillel/Beth El in Wynnewood. There, I join my morning minyan ladies, all of us who make up a minyan for morning services led by Cantor Eugene Rosen (who occasionally joins us for breakfast at...
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By:
Ethel Hofman, JE Feature
For New Year's Eve, my husband and I will be inviting a few friends and neighbors over to watch the ball drop in Times Square on our big-screen TV. The folks are in walking distance, which makes it all the better. On New Year's Eve, it's best to heed the warning about not drinking and driving. Invite guests to come...
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By:
Linda Morel, Jewish Exponent Feature
WHAT'S COOKING? As the year races to a close, daylight hours are scant, Dec. 31 deadlines loom, and there are more people to entertain than at other seasons. With all that going on, there seems to be less time than ever to make dinner. For people on the run, last-minute main courses are lifesavers. In a pinch, you can always...
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