Absence

Hi all,

So I’m run off my feet right now cooking for the next 6 meals for Rosh Hashana!

We’re having chicken soup, roast vegetables, a million different types of meat (and tofu!), salads and some great desserts. Mmmmm chocolate mousse, honey cake, fruit crumble and home made strawberry ice cream!

Just letting y’all know that I wont be posting for the next 3 days while I’m busy celebrating the New Year!

Shana Tova to each and every one of you!

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Clothed

I frequently get dressed.

Here is some proof.

Yup, that’s my bedroom.

And my awesome yellow tights.

And, yes, I did knot my cardigan. Again.

A recent interview outfit.

I totally gunned the interview and may therefore have an internship in Uganda this summer. Or Serbia. Or Beijing. More on this later.

In case you were wondering. I do have a head. See the image to the right for details of aforementioned head.

xoxo.

The Original Domestic Goddess

Just so you know I call my Grandmother my Savta, here‘s why.

She’s not generally a great cook for two main reasons

1) she only started cooking when she emigrated to Australia (from Egypt via Italy, England, Brazil and Canada) at age 30.

2) she has better things to do like go tobogganing, or do yoga, or help out her neighbours who just gave birth or are very ill.

However, there are a couple of dishes that she makes super well. One is her famous dairy-free coffee ice-cream.

The other, is her kreplach (for details on this dish see here.)

Here’s how you do it.

Oh, you don’t understand her recipe?

Well it goes like this.

Fry up mince-meat with onions and then mix through an egg.

The basic ratio for the dough is 1.5 cups of flour to each egg. We quadrupled the recipe though to make approx 75 kreplach.

Mix it up, then knead it then divide the mixture into 2 (or more) then with a rolling pin roll out each section till it’s about 5mm thick.

Take your kreplach maker (as seen above) and lay one sheet of the dough on it. Then fill each crescent with half a teaspoon of the meat mixture. Then lay another sheet of dough on top. Go over it with a rolling pin to seal the kreplach.

Then you take off the excess dough, pick up the kreplach maker and give it a good tap so all its delicious goodies fall out.

Put them on a plate and freeze them till Rosh Hashana (details see this).

When the time is ready, defrost them and boil them, then pop them in the delicious chicken soup that you learnt to make from this post.

Shana Tova! (stick this – שנה טובה – into google translate – Hebrew to English – to understand)

Have a Sweet Jewish New Years!

xoxo.

Parentage

Since you now know that I am a law student and a waitress.

You may as well also see photos of my family from when I was younger.

Since we all know that following a blog is just a socially acceptable form of stalking/busybodying.

Clockwise from top left. My parents. Myself – aged 10. My brother aged 8. Myself and my brother in London. Myself and my brother in Canada.

Yeah – we were little jet-setters.

Family portrait circa 1994.

Just adorable.

xoxo.

Employment

After moving back home 2 months ago to finish my degree(s) I have finally found a job.

I am a glorified waitress.

Yay!

But I actually am pretty happy about the job, my employers are friendly and the cafe is close to home.

Plus, they pay me pretty well!

Babka? Choc-almond cake? Fruit Cheesecake?

Tricolour cake?

Maybe you’d prefer a cupcake?

And we can pack them all up in these adorable boxes.

Wish me luck!

xoxox.

Back in the Day (part II)

As previously mentioned here, I found a women’s magazine from the 60s lying around my house.

I am benevolently sharing my finds with you. My loyal blog followers.

I think that if Mad Men has taught me anything it’s that there’s no point idolising the past. There are good things and bad things about every era.

Having said that – If anybody wants to find me a bathing suit like the ones in the top picture I wouldn’t say no.

Shabbat Shalom!

xoxo.