{{location.city}} {{location.region}} {{location.country}}
{{zmanim.engDateString}} / {{zmanim.hebDateString}} / {{zmanim.parsha_shabbos}}
~ {{formatTime(zmanim.sunrise)}} ~ {{formatTime(zmanim.sunset)}} Candles ~ Fri.{{formatTime(zmanim.candle_lighting_shabbos)}}

Life

Love the Latkes

December 14, 2006, by

When the days are short and the long, cold nights descend early, the Festival of Chanukah arrives. This year Chanukah begins on Friday evening, December 15th. The flickering lights of the Chanukah menorah (chanukiah) will join the lights of the Shabbos candles. Once again we recall the miracle that took place over 2,000 years ago,

Let’s Meet and Eat Meat!

November 30, 2006, by

James Wolfe is the coordinator of a celebration called Basserfest, which takes place each fall in Washington Heights, New York. Basserfest first started at Columbia University in 1998. The word “basser” is the Hebrew word for “meat.” Shuey (Josh) Fogel and a group of 12 to 15 male university students decided to commemorate Parshat Noach

South African Kichel

November 16, 2006, by

I did some research on the South African Kichel and I found out that it is different then the Kichel we are accustomed to here in the States. Here is the recipe. Hope this will satisfy your husbands cravings……Don’t forget to send me some, although I will probably try this one myself as well. Ingredients:

Newcastle Upon Tyne

After leaving Holland and going back to England to work I settled in Newcastle upon Tyne in the north east of England. It is steeped in history from Roman times. Benwell, in the western suburbs of Newcastle upon Tyne was the site of a fort on Hadrian’s Wall called CONDERCUM. The later name of Benwell

Etrog Jam

October 27, 2006, by

YOU CAN TRY THIS RECIPE WHICH I FOUND FOR YOU Soak the Esrog for 1 week in water, changing the water daily Slice unpeeled Esrog very thinly, and remove seeds Boil in water, change water, and repeat twice more Add: 4 cups quince apples peeled and cut up 1 lemon thinly sliced 2 lbs. sugar

Love and Lulav in the Sukkah!

October 4, 2006, by

Each person has their own special memories of Sukkot, but one of the most beautiful memories I’ve ever heard was shared by my assistant Shelley Sefton. The first time she met her husband Daniel’s parents was on the first night of Sukkot. After dinner, Daniel asked his mother for her opinion of Shelley. His mother

Bread Pudding Recipe

September 6, 2006, by

About 6 servings Ingredients: 1 loaf stale sliced white bread 4 Tablespoons (½ stick) margarine ½ cup golden raisins 1 cup sugar 3 large eggs, beaten 2 cups Pareve milk 2 Tablespoons vanilla extract 1 teaspoon ground cinnamon Directions: Preheat oven to 350°F. Grease with margarine 3-quart casserole dish. Butter (with margarine) both sides of

ROTTERDAM – “The Gateway to Europe”

After leaving chefs school and working in England for the first 2 years, I decided to broaden my knowledge and culinary skills and apply for work in Europe. After sending many resumes to various places around Europe, I settled on working at the Hilton international in Rotterdam, Holland. It was one of the finest 4

Tromso, “On Top of the World”

July 6, 2006, by

Probably my favourite trip which I have taken while pursuing an exciting career as a chef, was to visit the city of Tromso in northern Norway. At the time I was working in England at the Gosforth Park Hotel in Newcastle upon Tyne . As a promotional exercise the hotel started to partner up with

A Light and Colorful Summertime Tapestry of Food Memories

June 22, 2006, by

Summertime always brings back memories of my visits “back home” with my family. When my three children (now all married, with families of their own) were young, I would travel to Winnipeg each summer to visit my parents and spend treasured moments with friends and relatives. One of the highlights of my trip was visiting