Tuesday, February 27, 2007

Only How Many Days Until Peysekh?

A month seems like a lot of time, but Peysekh is hurtling toward us like that boulder in the Indiana Jones movie. . . .



Outrunning the joyous holiday season is not an option, and nobody can get out of the way. You need learn all kinds of stuff to get ready, and YouTube can help.

From Japan: learn the proper technique for Matzo bifurcation

And don't let this happen to you!


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Monday, February 26, 2007

קאָנאָפּליע־קנײדלעך

קאָנאָפּליע־קנײדלעך

פֿאַר שאָשקע־רײזלען, מיט ליבע ♥

2 אײער

½ טעפּל געבראָטענע קאָנאָפּליעס (2 אָנצן)

½ טעפּל אָפּגעמאָלענע, געבראָטענע װעלשענע ניס (2 אָנצן)

2 לעפֿל קאָקאָנוס שמאַלץ (1 אָנץ)

זאַלץ און פֿעפֿער צום טעם

צעשלאָגט'ץ די אײער און גיט'ץ צו קאָנאָפּליעס, ניס, שמאַלץ, זאַלץ, און פֿעפֿער. עס װעט אױסזען זײער לױז. שטעלט'ץ דאָס טײג אין לאָדאָװע איבערנאַכט. מאַכט'ץ באַלעכלעך װי אַ נוס גרױס. קאָכט'ץ זײ אָפּ אין הײסע, געזאָלצענע װאַסער אַן ערעך 40 מינוט. דאָס מאָל האָב איך פֿאַר זײ געמאַכט אַ מיסאָ־אינגבער יױך

מיסאָ־אינגבער יױך

צו אײן טעפּל װאַסער גיט'ץ צו׃

1 לעפֿל מילד װײַס מיסאָ

1 לעפֿעלע קונזשוט (סעזאַם) בױמל

1 לעפֿעלע שױו (אָדער אַנדערע סױאַ סאָס)

פֿריש־געריבענע אינגבער

פֿעפֿער סאָס לױטן טעם

פֿעלד־גליאַנדער בלעטלעך

מישט'ץ אױס דאָס מיסאָ מיט די אַנדערע אינגרעדיענטן און גיסט'ץ אַרײַן הײסע װאַסער.

פֿעלד־גליאַנדער בלעטלעך
Cilantro leaves

די קאָנאָפּליע
Hemp

די קאָנאָפּליעס
Hemp seeds


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Wednesday, February 21, 2007

בױמל־ברױט

דעם רעצעפּט האָב איך באַאַרבעט פֿון דער איטאַליענער בעקער פֿון קערל פֿילד(adapted from The Italian Baker by Carol Field), זײער אַ גוט און נוצלעך בוך. עס איז אַ געשמאַק ברױט מיט אַ האַרטע סקאָרע. אױב עץ האָט'ץ גענוג צײַט דאָס טײג זאָל צװײ מאָל זיצן, איז עס רעלאַטיװ גרינג צו מאַכן. דעם אָריגינעלן רעצעפּט מאַכט מען מיט מאַסלינע בױמל און סאַלע. איכהאָב גענוצט מאַסלינע בױמל און פּוטער, און מען קאָן זיך אױך באַגײן מיט בױמל אַלײן.

בױמל־ברױט

1 קאָנװערטקעלע הײװן

1 ¼ טעפּל װאַרעמע װאַסער

3 לעפֿל מאַסלינע בױמל

1 לעפֿל פּוטער

1 לעפֿל זאַלץ

4 טעפּלעך (1 פֿונט אָדער מער) מעל

נאָך בױמל

גראָבע זאַלץ

מישט'ץ דעם הײװן אױס מיט װאַסער. נאָך דעם גיט'ץ צו בױמל, פּוטער, און זאַלץ און מישט'ץ גוט אױס. נאָך דעם גיט'ץ צו מעל און מישט'ץ און קנײט'ץ אָדער מיט די הענט אָדער אין אַ מיש־מאַשינדל 10 מינוט. דאָס טײג װעט זײַן זײער װײך און רײַך. לײגט'ץ דאָס טײג אין אַ שיסל מיט אַ ביסל בױמל עס זאָל זױערן אַן ערך 2 שעה (אָדער שטעל עס אין לאָדאָװע איבערנאַכט). נאָך דעם װאָס דאָס טײג איז שױנ צװײ מאָל אַזױ גרױס, מאַכט'ץ 14 קלײנע באַלאַכלעך. לײגט'ץ זײ אױפֿן באַקברײטל–מאַכט'ץ 2 מאַרגעריטקעלעך אָדער מגן־דודלעך, און לאָזט'ץ זײ זיצן נאָך אַ שעה צװײ. װאַרעמט'ץ אָן דעם אױװן אױף 400 גראַד. באַשמיר די בולקעלעך מיט בױמל און באַשיט זײ מיט גראָבע ימזאַלץ. װאָס גרעבער, אַלץ בעסער. באַקט'ץ די בולקעלעך אַן ערך 40 מינוט. כאָטש די בולקעלעך האָבן שױן אַ סך פֿעץ, װערן זײ אַפֿילו געשמאַקער װען זײ װערן באַשמירט מיט פּוטער.

Tuesday, February 20, 2007

I’ve Got a Loverly Coconut

I usually make lots of coco-centric things for Peysekh, and after last year I resolved I would never again buy another package of conventionally-grown, sulfite-drenched coconut that had probably been shredded during the reign of the Empress Maria Theresa. That was about fifteen minutes ago, or so it seems, and Peysekh is already roaring towards us like an elephant on roller skates coming down that hill in San Francisco, you know, the one where they film the chase scenes in all the movies.

It seemed like a good idea to crack open a practice-coconut so I wouldn’t find myself five minutes before the seder desperately banging my skull against an impervious coconut shell.

It turns out that coconut smashing is not as nearly as difficult as I feared, and fresh coconut is as much better than the other kind as every reliable source has told you already.

How to Crack a Coconut

I pierced the three eyes on the round end of the nut by hammering screws into them, and then unscrewing the screws. After decanting and drinking the coconut water, which you could also save to add to juices, smoothies, soups, or other life-giving potations, I toasted the whole coconut at about 400 degrees for about twenty minutes. It cracked slightly in the oven. I wrapped it in a towel, and after a few whacks with a hammer, I had some easy-to-handle coconut shards, from which I pried the pulp. It was then very easy to peel the brown skin from the pulp with a vegetable peeler.

Then, I sat down and read the instructions in Su-Mei Yu’s Cracking the Coconut. I should have done this first, but I just couldn’t wait. You know how it is when a coconut is burning a hole in your handbag.

I like Yu’s introductory paragraph:

Learning to crack open a coconut is essential to becoming a Thai cook. You may find the thought scary, however, with your first attempt you will discover how easy cracking coconuts can be. I had to learn to crack my first one out of necessity when I first came to America as a fifteen-year-old student. Now I find it most therapeutic to come home and whack open a few coconuts, especially after a hard day at the restaurant.

I also like her suggestion that you use the shells in your fireplace. I don’t have a fireplace, but I really like the idea, and will pass them on to someone who has.

פֿון מאַרײע־טערעזענס צײַט
From very long ago (from Maria Theresa’s time)


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Sunday, February 18, 2007

Welcome Weekend Herb Blogging

I am honored to begin the week of shabes trume, month of Oder (Adar) and the Chinese Lunar New Year by hosting Weekend Herb Blogging, an event created by Kalyn to explore and rejoice in the many leafy layers of the plant world. I hope that some of the herbal offerings herein will provide the needed oomph to start this very important week, month, and year.

Isaiah at Gluten-Free By the Bay grows her own rosemary and adapted a recipe for rosemary polenta triangles to make it vegetarian, kosher, and wheat-free. They also look irresistible.

Helene, from Neues aus der Küche, in Landau, Germany, made a dip with two of my favorite ingredients: parsnip and parsley. She provides as well a useful bilingual overview of parsnipology.

Katerina, at Daily Unadventures in Cooking was hugely successful with this rich and salty rosemary feta spread.

Ruth from Once Upon a Feast, in Toronto, Canada, starts us off with an herb-infused menu designed for dieters, but appealing to anyone with its vivid herbiness.

Chris from Mele Cotte, outside Atlanta, GA, made an interesting dish that combines spinach, pine nuts, and cranberries to accompany crab cakes remoulade. Chris owns as she did not care for spinach when she was little, but later succumbed to its verdant enchantments.

Our fearless leader Kalyn, at Kalyn’s Kitchen in Salt Lake City, Utah, brings together the unbeatable combination of white beans, tomatoes, and pasta. Kalyn has found that slow-roasting and then freezing the tomatoes when you pick them can bring some sparkle of summer to these cold winter days.

Genie, the Inadvertent Gardener in Iowa City, Iowa, finds she has thyme on her hands after helping prepare an herb risotto for Valentine’s Day—a perfect example of “a dinner of herbs where love is” (Proverbs 15:17)

Asha at Aroma in North Carolina provides some interesting information about green bell peppers, with which she made a vividly herbed and spiced chicken and bell pepper kurma.

Gattina, at Kitchen Unplugged in New Jersey made an unusual and colorful batch of savory herb shortbread. Are they not the prettiest things?

Katie at Thyme for Cooking in Vendee, France puts together practical and very healthful spinach burgers with mushroom sauce. This kind of thing can be very comforting.

Ulrike from Kuchenlatein (another bilingual blog) in Kronshagen, Germany delves into the history and lore of the bay leaf and prepares a bay-scented red wine beef stew.

Sher, at What Did You Eat in Davis California took advantage of her pretty fresh thyme bushes to make thyme croutons, a main ingredient in a colorful salad of bitter greens.

If I were a gentlewoman of leisure, I would set aside several hours a week to look at Ilva’s Lucullan Delights from Pistoia, Tuscany. As it is, I spend several hours a week anyway looking at this gorgeous blog. This week Ilva made a creamy zucchini soup with oregano and lemon. You can almost smell the spring coming.

Pookah, at What’s cooking in Carolina, from the Triangle, NC, has prepared a dish that is one of the two here I can’t wait to try first. It is a leek pie in a buttery crust—What’s not to like. The recipe in Joanne Weir’s From Tapas to Meze.

Astrid, at Paulchens Foodblog in Vienna Austria has put together an unusual banana and ginger chicken and potatoes, with many helpful pictures and details.

Here’s a surpassingly cool technique I never saw before: Anh of Food Lover’s Journey in Melbourne, Australia, uses sticks of sugarcane as the central armature in this beautifully constructed roll. Yet another reason to love Melbourne!

Anna at Morsels and Musings in Sydney, Australia is celebrating the New Year of the Pig with a pig-centric feast including many wonderful seasonings and these elegant water chestnuts.

Zorra, at Kochtopf, in Andalucia, Spain, made a Canadian lentil stew, flavored with marjoram, apples, sultanas, and white wine. Sorry I could not reproduce the photo, but go have a look.

Burcu, of Almost Turkish Recipes from Bloomington, made the other recipe that will be first on my to-try list, menemen, or Turkish scrambled eggs with mixed vegetables. This looks very comforting.

Rinku, from Cooking in Westchester, made two kinds of spicy vegetable pakoras this week, and shares her musings on chile peppers.

And thanks to the long weekend, I am so glad to be able to include this interesting twist on apple torte, by Haalo from Cook (Almost) Anything at Least Once from our beloved Melbourne.

My own contribution is this fiery chicostle and nut sauce. Happy New Year, a gite vokh un a gitn khoydesh to all in mol araan. Thank you Kalyn and many, many thanks to you-lot, weekend herb bloggers.

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ד“ר מרדכי שעכטער, ז“ל

ד“ר מרדכי שעכטער, ז“ל, דער לערער און רבי פֿון כּמעט אַלע ייִדיש לערערס, איז אַװעק. איך קען אײַך װײניק זאָגן װעגן ד“ר שעכטער װאָס איר האָט נאָך נישט געהערט שױן עטלעכע מאָל, אָבער איך װאָלט זײער געװאָלט דערמאָנען אײן טאָג אין קלאַס בײַ ד“ר שעכטערן.

מיט צען יאָר צוריק בין איך געװען אַ סטודענטקע אין דער ייִװאָ זומער־פּראָגראַם אין ייִדישער שפּראַך, ליטעראַטור, און קולטור אין נאָמען אוריאל װײַנרײַך. די פֿון אײַך װאָס האָבן זיך באַטײליקט אין דער פּראָגראַם װײסן שױן אַז די סטודענטן אַרבעטן פֿיל און שלאָפֿן װײניק. אַלע האָבן אַרײַנגעבראַכט טעפּלעך קאַװע אין קלאַס.

אײן טאָג, האָב איך זיך געיאָגט אין קלאַס און איך בין געפֿאַלן אױף דער גאַס און אױסגעגאָסן האָב איך מײַן קאַװע אױפֿן טראָטואַר. איך האָב זיך געפֿילט אַזױ װי דאָס בלוט פֿונעם אײגענעם האַרצ גיסט זיך אױס אױף דער גאַס. קײן צײַט צו קױפֿן אַ נײַע איז נישט געװען. איצטער איז עס מיר שװער צו געדענקען װי װיכטיק די קאַװע איז מיר דעמאָלט געװען, אָבער איך געדענק אַז איך האָב זיך צעװײנט. איך בין אַרײַן אין קלאַס אַ װײנענדיקע, קװעטשנדיק נאָך דאָס לײדיקע טעפּל אין די הענט.

„װאָס איז געשען?“ האָט ד“ר שעכטער אַ פֿרעג געטאָן.

„איך האָב אױסגעגאָסן מײַן קאַװע אױף דער גאַס!“ האָב איך אױסגעכליפּעט.

זײער אַ רויִקער, האָט ד“ר שעכטער געזאָגט, „גיט אַהער דאָס טעפּל.“

ער האָט גענומען מײַן טעפּל און אײַנגעגאָסן אין אים אַ ביסל פֿון זײַן קאַװע. נאָך דעם, האָט ער דערלאַנגט דאָס טעפּל דעם סטודענט װאָס איז געזעסן אױף זײַן רעכטער זײַט, און דער סטודענט האָט אױך אײַנגעגאָסן אַ ביסל פֿון זײַן קאַװע אין טעפּל אַרײַן, און דערלאַנגט דאָס טעפּל דעם נעקסטן סטודענט, און אַזױ װײַטער. אַלע אין קלאַס האָבן מיר אײַנגעגאָסן אַ ביסל פֿון זײער קאַװע איך זאָל האָבן כּמעט אַ פֿול טעפּל. דאָס האַרץ איז אין מיר צעגאַנגען פֿון נחת. איך דערמאָן זיך אַלעמאָל אין דעם קלאַס װען איך טראַכט װעגן װאָס פֿאַר אַ לערער איך האָף צו װערן און װאָס פֿאַר אַ מענטש איך האָף צו זײַן.

זאָל ער האָבן אַ ליכטיקן גן־עדן. כּבֿוד זײַן אָנדענק.

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Wednesday, February 14, 2007

אײַנגעבאַקן אין האַרצן

Baked into one's heart: I made eighteen of these one year.

עס האָט מיר פֿאַרקלעמט דאָס האַרץ
It constricted my heart (Note the word “farklempt”, cognate with English “clamp”)

ער האָט זיך אױסגעגעסן דאָס האַרץ
He ate his heart out

עס איז מיר אײַנגעפֿאַלן דאָס האַרץ
My heart imploded

זיך אַראָפּרעדן פֿון האַרצן
To get something off one’s chest (lit: speak down from one’s heart)

עס איז מיר זײער נישט צום האַרצן
It is not my cup of tea (lit: It is not to my heart)

ער איז מיר אײַנגעבאַקן אין האַרצן
He is baked into my heart

נעם זיך נישט צום האַרצן
Don’t take it to heart

דאָס האַרץ צעגײט פֿון נחת
My heart melts with delight

עס איז מיר אַ שטײן אַראָפּ פֿון האַרצן
It is an enormous relief (A stone has been removed from my heart)

ייִדיש, Yiddish

Monday, February 12, 2007

Thinking About Nuts

Nobody Ever Thinks About Nuts multimedia screen by Elizabeth Tashjian

On the contrary, I have been thinking a great deal about nuts. I seem not yet to have made the sweet potato soup for which this chile-nut salsa was the intended garnish, but I did mix some of the salsa into an omelet. That was very nice.

Sunday, February 11, 2007

Peppers of Unknown Provenance


I have so far called for dried chiles in several recipes without any further specification—a potentially dangerous practice, since chiles vary enormously in flavor and firepower. The poivres ordinaires that I use in almost everything are these fellas above. They provide a medium level of heat and a very pleasant almost sweet fruity flavor. I bought a great big sack of them a while back at a local Indian grocery store where they were identified only as “hot peppers.” The Great Chile Book, Mark Miller’s very handy guide, identifies them (or something that looks just like them) as “Chilcostles” A chile with a heat level of 5 on an 1-10 scale. He writes that they are:

Bright deep orange-red with a splotchy skin. Elongated and tapered, measuring about 3 to 5 inches long and ½ to ¾ inch across at the shoulders. Thin fleshed, with a dusty, dry medium heat and an orangey sweetness with hints of allspice and fennel.

I don’t detect any fennel, but that is pretty close.

Those are cayennes on the right and tuxtlas on the left. I took these home from a chile lecture, and innocently used them in a recipe as I would normally use the chilcostles. Yeowch! They are much, much, much hotter. Well, now I know. On Miller's scale, which I guess must be logarithmic, tuxtlas are 7's and cayennes are 8's.

I used the chilcostles to make this nut-salsa, which I plan to drizzle onto a sweet potato and coconut soup. They are plenty hot enough.

Roasted Chile Pepian with Oregano

1 sweet red bell pepper

20 dried medium chiles about ½ ounce

1 ½ teaspoons dried oregano

30 almonds (1 ounce)

2 tablespoons sesame seeds (1 ounce)

1 teaspoon coconut oil

1 large garlic clove or two or three small cloves

2 teaspoons salt

Set the oven to about 400 degrees. Broil the red pepper, turning once or twice, so that the skin is charred all over. While the pepper is under the broiler, roast the chiles in the oven for five minutes. When they are cool enough to handle, remove the seeds and tear them up. Cover them with ¾ cup boiling water and allow them to soak while you prepare the recipe. When the bell pepper is cool enough to handle, remove the skin and seeds.

In your smallest cast iron skillet toast the oregano for five seconds and set aside. In the same skillet toast the almonds for several minutes until gold and fragrant. Set the almonds aside and toast the sesame seeds, stirring constantly, for about three minutes.

Combine all ingredients in a blender and blend until smooth, drizzling in additional liquid as needed. Potato soup recipe to follow.

The bell pepper was not in the recipe as I had originally planned it. I wanted this to be a pantry recipe I could throw together with things that are always on hand, (like this sesame sauce, or this pistachio sauce, or this really thrilling walnut sauce, translation pending) but it just needed some sweetness. Could I have added something else? Sun-dried tomatoes perhaps? I don’t always have those around—maybe I should. Well, that will be another sauce. This is a fiery hot salsa to be used in small dabs, but something like this could go with pasta if you calmed it down a whole lot.

eta 0212: I think maybe I caught a bit of the fennel scent just now.

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Friday, February 09, 2007

Leek Ziggurats

I just could not bear for that last picture to stay on top of this site all weekend, so here are some of the leeks I made for the New Year. To summarize recent news for Anglolects, I am visiting Kripalu, and especially enjoying the dazzling cooking, so I was a bit surprised, when I came down to the lobby for a bit of midnight blogging, to find a gaggle of the young volunteers here devouring "Fruity Pebbles" and the "Reese's" puffs below. I was even more surprised that such a thing exists, but there it is, full of "whole grain goodness."
Deep breaths. Gaze into the vortices of the leeks. Om Shanti.

װאָס נאָך עסט מען אין קריפּאַלו

איך האָב פֿאַרגעסן ענק זאָגן די בעסטע זאַך. הײַנט בײַ נאַכט, װען איך בין אַרײַן אין דער אינטערנעץ־קאַװיאַרניע אונטן, אָנצובלאָגעװען דעם פֿריערדיקן בלאָג־אײנס, האָב איך דאָרטן געטראָפֿן אַ גאַנצע חבֿרה יונגע „פֿרײַװיליקע“ װאָס אַרבעטן דאָ אין קריפּאַלו. זיך אָנגעפֿרעסט האָבן זײ מיט צוקערקעס, „פֿרוטי פּעבלס“, און אַנדערע באַצוקערטע קאַשעס, צװישן זײ די אױבנדיקע קישעלעך. איך האָב געמײנט אַז איך האָב נישט ריכטיק געלײענט דעם קאַסטן–װי קאָן אַזאַ זאַך עקזיסטירן? אָבער אָט האָב איך עס אױסגעגאָגלט.

ייִדיש, Yiddish

קריפּאַלו


איך בין אױף אַ פּאָר טעג דאָ אױף אַ יאָגע־װאָך אין דעם קריפּאַלו־אינסטיטוט. עס איז ענלעך צו דער ייִדיש־װאָך, אָבער דאָס עסן איז גאָר אַ סך בעסער. װען מיר װאָלטן געקאָנט עסן אַזױ גוט אױף דער ייִדיש־װאָך, װאָלט משיח שױן געקומען.

די פֿריערדיקע קעכין האָט געמאַכט אַ קריפּאַלו־קאָכבוך. איך האָף די איצטיקע זאָל אַלײן אָנשרײַבן אַ נײַ בוך אױכעט. זי האָט אױסגעטראַכט און אָפּגעקאָכט טעם־גן־עדנדיקע זאַכן. נעכטן האָבן מיר געהאַט טאָפֿו מיט פּאָמידאָרן, מאַסלינעס, קנאָבל און קאַפּערס. ממש אָפּצולעקן די פֿינגער, און הײַנט װײכע פּיראָגען פֿון שפּינאַט. דעם רײנעם אמת געזאָגט, גײט מיר נישט אָן די יאָגע אַזױ פֿיל.

קאַפּערס
capers

ייִדיש, Yiddish

Monday, February 05, 2007

Elizabeth Tashjian and the American Nut Museum

Self-portrait with Violin by Elizabeth Tashjian, photographed with the artist's permission in the American Nut Museum, 1996.

I am most sorely vexed to contemplate a world without Elizabeth Tashjian, life-artist and nut-visionary who did battle against cold conventionality every day of her life. May she rest in peace in the bosom of her Lord.

Sunday, February 04, 2007

Longevity Radishes

We don’t have too many choices at the farmers’ market these days, but we still have some of these gorgeous pink inside-out radishes (also known as bleeding-heart radishes and watermelon radishes). I couldn’t wait to shred one up with endlessly entrancing Cook-Help (joyful beautiful sharp-edged!). Are these the living end? So, I put some in a salad, of course, but these guys were just demanding a recipe of their very own. I thought if I could cook them just a tiny bit, and matched them up with a sauce, they could be delicious and amusing. Not a substitute for pasta, you understand, but something that is somehow about pasta. Sesame sauce is my first try for these. I happened to have some ground cashews with roasted hemp seeds on hand, and all the elements of this dish were very happy together, but it should be just fine with only sesame.

Radish Linguine with Spicy Sesame Sauce

1 pound of radishes, shredded (I used bleeding-hearts, but daikon should be wonderful)

3 cloves garlic, or so

1 grape-sized piece of ginger, peeled

oil for cooking garlic and ginger (I used peanut oil)

1 cup tahini (sesame paste)

1 tablespoon shoyu

1 tablespoon toasted sesame oil

1 tablespoon hot pepper sesame oil

1 generous tablespoon unfiltered apple cider vinegar or rice vinegar

tea, water, or radish pot-liquor to thin the sauce

gomasio or cashew and hemp-sio

Cook the radish shreds in boiling salted water for two minutes; drain and set aside.

Peel the ginger and garlic. Slice the ginger 1/8 inch thick against the grain. Leave the garlic cloves whole. Cook the ginger and garlic a few minutes in oil until pale gold and fragrant. Scrape them into the bowl of a food-processor and grind to a paste. Add the sesame paste and the seasonings and mix well. With the machine running, add tea, water, or some of the cooking liquid from your radishes. The amount will vary depending on the consistency and freshness of your tahini, but it will be in the neighborhood of one cup. You will have extra sauce, but it is useful to have around to use on other vegetables or even real noodles.

Dress the radish shreds with the sauce. If desired sprinkle with gomasio or cashew and hemp-sio, and garnish with shreds of raw radish.

Cashew and Hemp-sio

1/2 cup roasted hemp seeds

½ cup raw cashew pieces

Grind the seeds and cashews together in a processor or grinder to desired consistency.


This is delicious and enjoyably slurpable. I can’t believe I would never have made this recipe if I hadn’t wanted that picture for my blog.

Really long food, such as noodles, are associated with longevity in many traditions. Momofuku Ando, the inventor of instant ramen, was in robust good health for all of his 96 years. Radish-shreds should be counted as well, especially since they are just squiggling with antioxidants.

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Friday, February 02, 2007

קנאָבל און שטעכלקע : ייִדן און שאָטלאַנדער

קנאָבל און שטעכלקע
Thistle and Garlic from Tapestry Art

אין דער צײַט װען איך האָב שטודירט ייִדיש אין אָקספֿאָרד, האָב איך געהאַט די גרױסע הנאה זיך צו באַקענען מיט אַ שײנעם ייִדן פֿון דער ליטע, דרך שאָטלאַנד. ייִדיש האָט ער גערעדט מיט אַן עכטן שאָטישער „באָר“ געזאָגט האָט ער מיר׃

דונדי איז ניט גנוג פֿרום, װױנען מיר אין גלאַזגאָ. מיר האָבן שײנע ייִדן אין גלאַזגאָ, ליטװאַקס!

Dundee iz nit genuig fruim, voynen mir in Glasgow. Mir hoobn sheyne yidn in Glasgow, Litvaks! (Dundee is not frum enough, so we live in Glasgow. We have some great Jews in Glasgow, Litvaks!)

דאָס איז שױן מיט אַכט יאָר צוריק, און עד־היום, אַז עס װערט דערמאָנט דונדי, װאָס דער קאָנטעקסט זאָל נישט זײַן, קאָן איך זיך נישט אײַנהאַלטן, מוז איך אַרױס׃ „דונדי איז נישט גענוג פֿרום!“

איך דערמאָן זיך די װאָך אין שאָטלאַנדער ענינים צוליב דעם װאָס די װוּנדערלעכע קאַראַ דע סילװע (Cara De Silva) האָט לעצטנס געפֿונען דעם אַרטיקל װעגן „האַגיס“ (מאָגן), אין דער שאָטלאַנדער װיקיפּעדיע. װיבאַלד איך האָב אָנגעהױבן אַ ביסל בלאָנדזשן אין דער שאָטלאַנדער װיקיפּעדיע, איז עס מיר אײַנגעפֿאַלן אַז זי איז אין געװיסע פּיטשעװקעס ענלעך צו דער ייִדישע. למשל, דער אַרטיקל װעגן קאַרטאָפֿליעס:

A Tattie is a kynd o fuid. It is a ruit fund in the grund

איז באַשערט דעם װעגן קעטשאָפּ.

א צושפייז צום עסן און איינצוטינקען געמאכט פון טאמעיטא זאפט

די שאָטישער שפּראַך, װי די ייִדישע, איז זײער ליבעראַל מיט דימינוטיװן, און מע נוצט ענלעך דעם דעפֿיניטן אַרטיקל, קאָנװערבן, און מאָדאַלע װערבן.

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