Today is April 25, 2024 / /
Today is April 25, 2024 / /
Just can”t wait to get on the road again. Bye bye lovers making music with my friends and I can”t wait to get on the road again… Ok, ok- Willie Nelson promises not to write about kosher stuff, and we promise not to sing Willie Nelson songs. Yes, as you read this, we should be Continue Reading »
Here is a company that markets 100% organic flours. Flours include: Wheat, Spelt, Kamut, Oat, Rye, 6 Grain, Buckwheat, Rice, Corn, Quinoa, Millet and Tapioca. Wowzers! These flours are free of: preservatives, malted barley, potassium bromate, bleach, chemicals, fungql amylase, ascorbic acid, herbicides, additives, l-cysteine, irradiation, hormones and synthetic nutrients. In plain words, this stuff Continue Reading »
Beit Yitzhak makes fruit products that are 100% natural and 100% taste bud excitement! With two hashgachot (Chug Chatam Sofer and the Rav of Moshav Beit Yitzchak), these products are sure to be big hits here. In fact, we would not be surprised to find these items in gourmet food stores. NO ADDED SUGAR FRUIT Continue Reading »
In Queens, we are very lucky. We have a Pereg Spice store. In truth, that store is one of our fave hangouts. The intoxicating smell of all those spices, the beautiful displays and the colors are all wonderful to behold. There have been many new products lately at the store, and we thought it was Continue Reading »
We like pastrami and corned beef. Although many people prefer first cut brisket for corned beef, we prefer second cut. For pastrami, we prefer first cut, but we will happily take second cut. Alas, good pastrami meat is hard to find. So what happened? In one store, they carry roast beef that has been pastramied. Continue Reading »
Here is another winner of a recipe that we got out of Cook”s Country magazine. We tried it. It worked. We liked it. We hope you will, too. 1 1/2 pounds of carrots peeled and cut into 2 inch by 1/2 inch pieces. (Hint: first cut the carrot straight down the middle in half.)2 tablespoons Continue Reading »
Here is a great recipe we found in Cook”s Country magazine. We hope you will enjoy it. Ingredients:6 ounces ofsoftened cream cheese3 tablespoons of sugar1/4 teaspoon of cinnamon1 large egg1 cup of cold water1/2 cup of all purpose flour1 teaspoon of vanilla extract4 tablespoons of unsalted butterMaple syrup8 slices of large, good quality sandwich bread Continue Reading »
We really love the “I”m Not Martha, I”m Lizzy” emails that we get. Recently, we got one about onions: red onions, white onions and yellow onions. We once spent days driving across Texas by car and all we remember is the smell of the onion fields. Other than that, we like onions, we use onions, Continue Reading »
Back in December (2005) we wrote about the improvement on El Al flights. Well, it seems we are a minority on that issue. Since that article, we have received a whole bunch of private emails filled with vituperative complaints about El Al. Recently, Israir was granted official carrier status. The following comes from the J Continue Reading »
Continuing your bean education, we are proud to list even more beans. You might say we dedicated a large portion of the weekend to our bean research. Cannellini beans: These babes come from Italy and are small and creamy and mild. They taste sort of like mashed potatoes. Borlotti beans: Distinguished by their freckles and Continue Reading »
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