Today is January 25, 2025 / /
Today is January 25, 2025 / /
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 »
There are a lot of beans out there on the grocer”s shelves. We figured it was about time someone figured out what all those beans are about. So here we go: Black Beans: These black babies are also know as turtle beans. The taste is earthy. Good for salads, salsas, and rice dishes. Pinto Beans: Continue Reading »
A recent story in the Frommer”s newsletter highlighted the fact thatkosher cruises have come into their own in a big way. Chosen Voyage at INTRAV Debuts Kosher Cruise Catalog In 2003, ordained rabbi and travel-industry veteran Matthew Shollarfounded Chosen Voyage, a Pittsburgh-based company dedicated tooffering the cruise industry”s only all-kosher experience. Then, inlate 2005, the Continue Reading »
Well, it is not a new product. Actually it is a golden oldie back on the shelf again. What is it? How about: SCREAMING YELLOW ZONKERS!! Remember the cute box that you could actually spend hours reading? Uh, and if you were “on a trip to the outer limits of your mind, you could read Continue Reading »
We saw this recipe in Bon Appetit magazine, and, frankly, we were impressed. Lox sure has come a long way! Check out this easy to make hoity toity attention grabber: (For an easy Creme Fraice recipe see the KN newsletter, Vol 13, No. 1. Go to www.utj.org and look in the KN archives.) 1/4 cup Continue Reading »
As a kid in Philadelphia, we ate it all the time. We called it Kamish bread. It always had nuts and fruit in it. It was not quite as crunchy as a biscotti nor as dry as Mandebrot. In our home, our mom baked it all the time. Often michiqs, it was the one treat Continue Reading »
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