Confessions of a Jewish Bride

About 6 years ago, the summer before the release of my first book, I drove to the Gold’s factory and warehouse out on Long Island for the first of many visits.  I was going to meet Steven Gold, a kind man fiercely dedicated to his craft, to discuss a series of cooking videos I was commissioned to do for the OU featuring his products.

About 9 years ago I was the Bride Who Knew Nothing, a newlywed without a clue in the kitchen. Yeah, yeah I know you read that book and know that story but keep reading, this is a new one. Even way back then, when it came to entertaining there was one rule that I lived by and still live by to this day: the 3 Ps.

Just like in real estate where it’s all about Location, Location, Location, my guiding domestic mantra was, is and always will be: the 3 Ps, Presentation, Presentation, Presentation.

As a single girl, I frequented Rabbi and Rebbetzin Young’s home for Shabbos, in Lawrence, Long Island.   Rebbetzin Judy Young, a”h, always set the most beautiful Shabbos table.  No bottles, no containers, no disposables.  Absolutely nothing was served in the original packaging in which it came. She even had special old school glass bottles for the soda that would keep it fizzy and bubbly and far from flat.

Funny, you see mommy dearest had that same rule. All the takeout she brought home for dinner was plated on our own dishes. It really changes the dining experience when you eat off dinnerware and not with plastic ware.

My first Shabbos cooking for Hubby was a wild one. You all know the great chicken soup disaster I wrote about in my first book, but what you don’t know is that in addition to embarrassing myself that Shabbos, I was also quite perturbed. I shrieked in horror when Hubby insisted that the Horseradish bottle, label and all be brought to my beautiful Shabbos table. I protested, I shrieked again, I even threatened a sit-in, but he kindly let me know that there ain’t no way I am transferring his sacred Gold’s horseradish into my new crystal serving dish with that adorable tiny spoon some cousin I don’t know bought off my registry. And if that wasn’t bad enough, he wouldn’t even allow the pretty delicate arm of my tiny little spoon to just gingerly peak out of the top of his horseradish bottle because the cap as I would soon learn is only removed to take horseradish out and then is promptly returned, and tightly sealed to keep the sharpness and freshness of his horseradish in. So while my table was set and ready to be photographed for a magazine spread, Hubby was busy staging some kinda commercial for Gold’s.

It irked me, for a looong while. It took quite a few Shabbosim, but as fate would have it sometimes you come to love the things that irk you. Sometimes. I’m talking about the horseradish of course. And soon I was yelling (nicely mind you) at our guests. Insisting they quickly reseal that lid and lock in our classic Shabbos condiment, proud of myself that I now was in the club and knew the horseradish drill.

About 3 years later, pregnant with my first son, I waddled to Gold’s to meet the man in the house that horseradish built and proudly told him what fans we are and how it all began with his signature horseradish. I told him my story and he said Hubby was right! Hubby of course thinks he’s always right, so this was just another feather in his cap.

Steve Gold took me on a tour of the plant and I entered a room with horseradish root so beautiful (and sharp) it made you cry.  And I’ll never forget the first time I saw the hot pink rivers of beet juice flowing freely. I was also introduced to some new Gold’s products that I had never tried. Gold’s BBQ Sauce and Borscht had eluded me until then, but no more.  Gold’s BBQ sauce inspired some of my favorite summer recipes like Short Rib Sliders and Buffalo Sliders with Crispy Onion Rings.  So it was about 6 years ago that I officially became a team player and now you can too!

Join me and JoyofKosher and #GoForTheGolds this summer. Think of it as the JoyofKosher summer Olympics.  We will be regaling you with recipes for Summer BBQs, Shabbat Menus and Weekday Meals.  You will have the chance to compete in our Gold’s recipe contest (details will be announced June 18th) and vote for the winner, who will be featured in an upcoming issue of Joy of Kosher with Jamie Geller Magazine.  You will be invited to join me, Tamar, Shifra and all our friends for Twitter and Facebook parties, Live in-store demos and many chances to win lots of prizes, including right now (see below).

It’s not yet Memorial Day weekend, I know this of course because I haven’t yet celebrated my b-day which falls out on this American national holiday. But BBQ sauce doesn’t have to wait until you dust off your grill and get it goin’. Here are my favorite Quick & Kosher BBQ sauce recipes to inspire you whether you win or not. Because really, with these recipes, we all win the Gold! (So sorry I couldn’t resist one more pun!)

Share a funny newlywed story, or a food/entertaining thing you and your spouse don’t see eye to eye on, or a creative tip for using BBQ sauce or horseradish or both,  or write a poem, or just comment and say “hey” for your chance to win, enter below.

Short Rib Sliders

Buffalo Sliders with Crispy Onion Rings

***Giveaway****

Enter here to win a Gold’s product gift package valued at $50 including a fantastic line of shelf stable squeeze bottles of all your favorites.
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Disclaimer: This is a sponsored post and giveaway as part of a partnership with Gold’s. All thoughts and opinions expressed are my own.

Nothing super juicy about this confession. Except well, the juice. Just an honest answer to a common question. People come up to me and say, with a little wink, “…So what do you actually make most of the time?”

The answer really depends on the day and my mood and my mom.

So the story goes a little something like this. Picture me and my mom baking brownies together in her cozy kitchen. I am about five years old, with long pigtails, smiling ecstatically as I smear frosting over the brownies, my clothes, and my face. Mom is wearing her favorite baking apron—the one with the little pictures of mixing spoons and bowls—and beaming at her little pastry chef. She’s proud to pass on the secret family recipe for perfect brownies to a daughter who will treasure it.

Truth is, that sweet little scene never actually happened. That’s because my mother (who is a fantastic mom in just about every way) has some innate allergic reaction to all things culinary. It’s so severe that she actually and famously tried to build our house without a kitchen. She settled for placing it off to the side of the house by the garage so she would never have to walk through it.

But she happens to have a thing for salads and shakes. She makes the meanest greens in her wooden salad bowl and juices carrots (her favorite!) and blends power-packed protein shakes all the time. She took me at 16 for my first shot of wheatgrass (“thought” to have unique curative properties.) Mom is one of those healthy ladies who walks daily and watches what she eats.  So while I can’t share my mother’s tips for the fluffiest soufflé or melt-in-your-mouth meat, her penchant for a healthy lifestyle inspires me.

She is always encouraging me to have a shake—and I always tell her I want to chew my meal. Well now, as in today, I feel a little different. Both cause I am on the run, a lot (the treadmill just never stops—not the actual treadmill, mind you, that I don’t have time for) and because of this cookbook I keep writing and writing and writing about. So now that it’s warmer and I want to feel lighter I’m drinking this fruity red apple smoothie. When I want more body in the form of a thicker creamier smoothie, I sub in vanilla soy milk for the OJ and sweeten to taste with either Splenda, Truvia, or honey depending on the day.

Just like the color black, the classic shoe and cashmere—the traditional “chewable” breakfast will never go out of style. But for now I’m into my smoothie.

Try this recipe for a Red Apple Smoothie.

Love ya mom!

As seen in Joy of Kosher with Jamie Geller Magazine (Summer 2012) – Subscribe Now.

I rarely boast, but I must say there are some things I do well.  Like really well. I am possibly one of the best procrastinators you will ever have the pleasure of meeting.  I know if it came to a vote, I would be elected Queen of Procrastination in a landslide.  I could teach lessons in it, in fact I should, and I know I am rambling — but it’s all part of the plan… You think I’m rambling, but I’m actually procrastinating.

I have just received from my publisher the 455-page copy edited manuscript of my new Joy of Kosher cookbook, coming out this fall.  My editor Cassie sent it with a note that went something like “YOOHOO” –or was it WOOHOO? – “review this and get back to me – this is so exciting.”

And I wrote her back something like, “Really?  Is this what you find ‘exciting’?” I want to cry, stand on my head for a day, do anything but review this – I don’t find this fun – editing a book for eight months and still finding mistakes and having to refer to notes I can no longer find or read.  So instead of reviewing the ms (editor talk for manuscript) for the 50-jilllionth time, I’m writing this post.

But I’m in a combative mood. Our link-up theme is “the best thing I ever ate,” but since I’m feeling salty, or sour, or whatever you wanna call it – I’m not gonna play by the rules.  See, as a foodie I refuse to call out the “best thing” I ever ate – it’s like asking a mother to choose between her children.  Can’t do it; love all food too much to play favorites.  Truth is I can’t even pick a favorite movie or favorite season or favorite style of décor.  My favorite color is black (and white, and red, and royal blue and cream and off white – depends on the day).  And now you see I’m procrastinating, not just on my manuscript but also on picking my “Best Thing I Ever Ate.”

My best thing is whatever I’m in the mood for. I often self-diagnose myself as NEEDING chocolate NOW.  While I have been using Chocolate Avocado Mousse to get me through the drudgery of this ms (2 large very ripe avocados, ½ cup unsweetened cocoa powder, pinch of kosher salt, dash of pure vanilla extract and Truvia, honey or agave to taste whipped in the food processor until smooth and creamy and refrigerated for at least 1 hour), my new favorite thing is my Sushi Salad.  I have been making it almost every Shabbos for the past few months and the entire family is hooked.

In Israel, I can’t find mock crab for the sushi (can’t find it ‘cause it ain’t here) so I got this great idea from my neighbor Miri: sub in smoked salmon, which I chop and toss and love.

Here is the link to the official “California Roll” Salad.  And here I will list my latest tweaks.

-I sub in chopped smoked salmon for the cubed imitation crab (as already noted in my ramblings above)

-In place of radishes I add thinly sliced scallion, green part only

-I combine 1/2 cup rice vinegar, 1 TBS canola oil, 1/4 cup white sugar and 1 tsp kosher salt and cook on the stovetop or in the microwave until the sugar dissolves and allow it to cool.  Then I toss it with the hot cooked rice.  When you pour this in to the rice it will seem very wet. Keep stirring and the rice will dry as it cools.

-I then toss with 1 to 2 sheets of chopped Nori.  I actually use kitchen scissors  to cut 1 to 1 1/2 inch pieces.

-Then just before serving I toss the rice the veg and fish and sprinkle with black and white sesame seeds.

-Serve at room temperature (this is KEY) with soy sauce on the side.

-Once tossed it will keep for a few days in the fridge.

Sorry not to have played exactly by the link up rules, but cut me some slack, I’m going through 455 pages and can’t think past what I am craving at this moment.  On second or third thought …As I go through that manuscript, it’s plain that the best, and worst, thing I ever ate was my own words.

What’s the best thing you ever ate?  Share in the comments and post the recipe for all of us to enjoy here.

Food has the power to transport you to another time and place…

One bite of something can lead me to my grandparents’ warm little kitchen, with my feet dangling from the chair, waiting patiently for magic on a plate. A bite of something else can take me to the streets of Yerushalayim, with its heady aromas of Middle Eastern cookery.

I often write about my grandparents because I was so close to them, because I loved them, because I still want to pick up the phone and call them. They played such a big role in my life, shaping my impressions of the warmth of family meals, the pleasurable sense of entering a home where there’s always good food simmering on the stove and the meaning of love and survival.

As I walk the streets of my new home in Israel — walk my kids to school in the morning — I think about the upcoming Yom Haatzmaut, with the flags flying from every school, every car, every rooftop. My child is asked to wear blue and white tomorrow to gan. And I think of my grandparents too.

They always dreamt of living here.  As Holocaust survivors, (two in Auschwitz) their lives include stories that flood my imagination: My grandmother used to speak of being selected by the infamous Dr. Mengele on not one but three separate occasions  – and then running back to the “living” line when no one was looking, risking being shot to death on the spot.  My grandfather was captured and held as a prisoner of war by the Russians for eight years, after the concentration camps were liberated.  He served in a Russian forced labor camp alongside his Nazi captors. And he told how the Nazis were dropping like flies because they were not conditioned, as he had become, to the lack of food and intensity of work.

As Yom Haatzmaut approaches, and we prepare to celebrate Jewish freedom and independence, I can’t help but link all these thoughts in my head. How this country was largely built by survivors of wars, oppression, and persecution. How the events that led up to the declaration of the State of Israel riveted and united every Jew in the world. I can’t help but think about my grandparents, and how they would have loved to be here with me, right now. How they would take pride in my little ones prattling away in Hebrew at a pace I am still able to follow, but not for long.

We’re going to a family pot luck BBQ to celebrate Yom Haatzmaut.  I’m bringing beer and my California Avocado Salad.  Listen, this is a country of immigrants, so it’s legit to add our own flavor, literally, to the festivities.

But should you want something more bonafide “Israeli” in honor of the upcoming day, I’ll share some of my favorite Israeli recipes with you.

What’s your favorite Israeli food?

Memories can be quite powerful, food memories all the more so. When I use a spice my grandfather often used, or smell a cake like one my grandmother used to bake, I’m there in an instant, right in their kitchen. When Pesach comes, I close my eyes and I can see my grandfather eating matzah with a schmear of whipped cream cheese, a hot mug of sweet creamy coffee beside him.

That is Passover to me:  exactly that vision, that aroma, that taste.

I’m a woman of simple pleasures, you know that.  Matzah with cream cheese is my Passover delicacy. Has to be whipped cream cheese, of course, cause it’s my favorite and cause otherwise you wind up with a pile of crumbled matzah and a palm full of cream cheese.  I was raised on light, airy Temp Tee cream cheese. It’s been part of our Sunday brunches, school lunches, and Pesach breakfast lunch and dinners over the years.

So when I got a call out of nowhere from Temp Tee, I’m thinking, do they know me?   Have they been watching me all these years through tiny transmitters on their containers? Turns out–there are no transmitters — and they never dreamed that I’ve had a lifelong devotion to their product, though they were really tickled when I told them. They had called simply to ask if we could work together to help cooks with new creative cream cheese ideas for Passover. You see there’s this thing called matzah fatigue. And it’s a real condition, I tell you. My new Temp Tee friends recognize it too and want to team up to help.

I do love helping people…

So it was a no-brainer for me. I usually stock up on half a dozen containers of cream cheese before Yuntif anyway, just to get us started. It’s especially handy when I “work the house,” as Hubby calls it. He loves when I sub in whatever’s handy in my fridge or cabinets instead of sending him to the store in the snow to buy a pint of sour cream.  Ooooooh you shoulda seen him when he found out I only needed three tablespoons of the stuff for a recipe.  Big deal! Never saw a man refuse to eat something because it was “made with slave labor.” Anyway, today I know better and strictly adhere to the house rule: Never-Send-Hubby-Out-for-Piddling-Amounts-of-Stuff-Especially-in-a-Blizzard-When-You-Can-Sub-Something-Else.   So whenever I get creative, it’s comforting to know I always have CC on hand:   it’s so easy to use instead of sour cream, heavy cream, or even ricotta in a pinch.  Sometimes I just add it to creamify a recipe.  Those Temp Tee folks a knew what they were doing when they called me.

So let’s spread the word about Temp Tee cream cheese this Passover: there are 101 things we can do, but we promise to share at least 50 new ideas from our team and all our blogger friends all in the name of putting an end to the matzah fatigue, a stop to the same ol’ same ol’, although that seemed to be good enough for my grandfather (that generation was much more easily pleased). We are here to save you, the world or at least your Passover with our Temp Tee cream cheese revolution. Too much? Well you know I’m a passionate person when it comes to good food.

Bookmark our growing list of Whipped Cream Cheese Recipes for Passover and check back often for updates. Stay tuned for Pre-Passover Twitter and Facebook chats in real time with me, I can’t wait to talk to you all.

I want to feature your recipes too! In the comments below share a quick and creative cream cheese idea, or your favorite Passover memory for your chance to win a $100 Amex card from Temp Tee.  See rafflecopter details below.

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Disclaimer: This is a sponsored post and giveaway as part of a partnership with Temp Tee Whipped Cream Cheese. All thoughts and opinions expressed are my own.

SOS!  I am not kidding, somebody help!

So usually I am full of tips, tricks and tasty tidbits but right now I am totally tapped.  If you read this months AWESOME!!!! Purim Magazine  then you know my Purim has been planned since last year.  My favorite pulled BBQ brisket sandwiches already had a test run and I was shopping for cowboy boots– or at least I was, in my head.

Until my lovely family reminded me that I must’ve lost my head because I apparently promised (also last year) we could all be Waldo and Wenda – the candy striped characters from our favorite Where’s Waldo books.  Well I am feeling a little farmished to say the least.  I’m finishing the final round of cookbook editing before sending the manuscript to the copy editor, ignoring the jet lag from my 4 day NYC trip, juggling the details of a merge (did you hear? more exciting stuff on that soon), toilet training my toddler (is it wrong to talk about that on a food blog), in pre-production on the Joy of Israel series and hosting this Shabbos.  I managed to get the costumes last week with my mother-in-law but have NO clue what to do for shalach manos.

I think the obvious way to go is red and white.  But in what vessel?  And with what foods?  I need two brachos and probably can’t get away without making something homemade — yet I yearn from the depths of my soul for an uncomplicated solution.  If it’s smart enough and creative enough (I am so bad at cards, concepts and poems) maybe I can to something clever and simple.

I had a vision of adapting these Chocolate Peppermint Cookies into hamantashen.  I was going to omit the cocoa powder and fill them with peppermint cream and top with crushed red and white candies.  I brought back the Earth Balance, forgot the candies (can I find them here in Israel?) and have no time to create the cream.  If I can find the candies I can always just make these cookies without the cocoa and package it with a bottle of milk… although I am feeling like that’s not red and white enough…

Your turn to help a sister out…

Think food, think packaging, think messaging…

Nu, so what should I do?

Hey guys this is a quickie post cause I am running (late  as usual) to meet Shifra at the Gold’s plant for a mag feature on the House that Horseradish Built, to be seen in the Passover Issue.

Last night Tamar and I went to Jezebel in Soho.  The experience was amazing and I am not overstating.  No, they did not know we were there – and no, they did not comp our meal (we paid full price and Hubby got the call from the credit card company to prove it).

I have been so busy as of late and been wanting to post about all the goings on but it’s so hard to find the time so Hubby suggested I start vlogging.  So here is the first in what I hope will be a series of regular video blog posts.  We are getting used to the cam so sorry it’s a bit shaky, and a bit dark and a bit hard to hear but I didn’t want that to keep us from sharing our fabulous feast with you — including 3, yes THREE!!!! – desserts.  That’s just how I roll….

Outside Jezebel – there was no sign!  How very undercover of them.  Lucky we were hungry enough to figure it out.

Our apps.  The Risotto was excellenté!

Our mains.  In two parts.  Sorry told you we are just starting to learn the cam.  This is Tamar’s Lamb Burger with surprise fries.

Here I breakdown my Bronzino.  It was probably the best bronzino I every had!!! The only thing left on the plate was the lemon peel.  The celery root mash was slightly sweet and smooth and the fresh parsley salad with paper thin red and yellow beets was refreshing and bright.

Uhm I think I should be embarrassed but I’m not. We I ordered 3 desserts.  So Jesse our server put a candle in one so folks would think we were celebrating something.  Everyone was wishing me happy birthday.

That’s a wrap.

I have favorites just like everyone else — when it comes to food its avocados, caviar, cheese and dark chocolate.  When it comes to cooking I love roasting veggies, braising a brisket and frying just about anything.  5 building block ingredients I can’t live without are (Kosher) salt, (fresh cracked) black pepper, (good-quality) extra virgin olive oil and lots of onions and garlic.  Israeli fast food speaks to my soul.  I think everything is better with chummus, and amba, and wrapped in a laffa.  And all-in-all I have enjoyed great culinary satisfaction (my oven notwithstanding) in this country these past few months.

Stir Fry

One craving I have yet to feed though is my Chinese food addiction.  Out of a carton, in PJs, late at night (when the kids are sleeping so I can enjoy my food in peace), hot or cold or at room temp (you can see I am very picky here) is how I like it.  I never want to actually go out for Chinese, egg rolls just aren’t the same when seated in a stiff restaurant chair.  All I ask, all I want, all I need is a delivery (ideally), take-out (manageable) place near by so we can splurge on a whim and order one of everything on the menu.  Chinese food shouldn’t be planned.  If the delivery guy asks I am prepared with an answer… I would assure him that there are 25 friends just in the other room waiting to devour ALL this food.  But luckily Chinese food delivery dudes aren’t the prying kind.

Well here in RBS, we have yet to find a Chinese place.  I am desperate – yes sounds slightly melodramatic but anyone reading this blog takes their food somewhat seriously enough to know what this feels like.  Anyone have any recommendations for me here or even in Jerusalem?

Lo Mein

In the meantime I will soothe my soul with Stir Fry, Lo Mein and Sweet and Sour Chicken that I am forced (the horror of it all) to make for myself.  I would feel a little better if I could eat it out of the box.  Anyone know where I can at least get those?

The place and the people here are just beautiful

I had one of the most special experiences the other day.  Now that I live in Israel you may expect me to talk about things like…

My day of business meetings, in Jerusalem… did you hear that?  Jerusalem.

The day began with the incredible Chef Yochanan Lambiase and a tour of his Jewish Culinary Institute, JCI, the only Mehadrin cooking program in the world.

This is a pict I snapped with my phone of the girls program, in session.  They were in the midst of a cookie class while the boys program next door worked on knife skills.  My heart filled with such pride as I saw these young, eager, hopeful culinary students in the heart of Jerusalem learn the art of cooking from a master chef with unparalleled vision.  The entire JCI is the brainchild of Lambiase.  After a 4 month course Chef Lambiase will place the students in intensive 1-month on site internships around the world.  I MUST do an entire feature on JCI sometime in the coming months.  But in the meantime to enroll for the next semester or support this incredible place please visit JCICHEF.

Or maybe you expect me to write about the tears that formed in the corners of my eyes as I walked to my next meeting with the Executive Director of the Jerusalem Cinematheque.  The Jerusalem Jewish Film Festival held at the cinematheque hosted a special screening of Joy of Aliyah in its entirety followed by a panel discussion entitled Aliyah… A Recipe For Success.

It was an incredible event.

We lunched at a lovely cafe in Begin Center and enjoyed this gorgeous view.

As I walked to hail a cab for my next meeting I realized I was right next to the famous windmill I had always seen from afar but never close up.  So I took a one minute detour and walked through a small park toward the windmill with a woman who called out to me on the street.  She recognized me and turns out she is a good friend and neighbor of my step-mother-in-law.  So we strolled together.  I could feel the uneven ridges of the Jerusalem stone under my feet and thought, this is it, this is where I am meant to be and that’s when the tears formed.

I snapped a picture and hailed a cab to my next meeting. Before running home to my son’s Gan Chanukah play, entirely in Hebrew, at which I choked back tears as well.

But I actually blogged today to tell you about a special person, no make that two special people I had the pleasure of spending time with this past week — famous French-Israeli cookbook author, food blogger and columnist for the Hebrew version of Mishpacha Magazine, Maryline Ayalon and her friend Rivka.

Maryline contacted me to do a story about me for her gorgeous blog.  Which you must check out even if you don’t know Hebrew.  Her photographs will inspire you and you can also purchase her book A Week In Marlyine’s Kitchen, also in Hebrew (boohoo, for those of us that can’t hang) there.

When Maryline reached out to me I thought, sure, fine, sweet, nice, I’ll meet her and really thought nothing more of it.  Well she showed up on a bright warm December morning with her friend Rivka who came in the capacity of translator.  In the end my Hebrew and Maryline’s English were good enough that we got by without Rivka’s assistance so she quickly morphed into social caller and sous chef and we chit chatted, the three of us, like old girlfriends.

Maryline didn’t show up empty handed but rather with both hands bearing gifts (I guess that’s how the French-Israeli’s do it – oy I have to quickly learn!).  Her right hand clutched a bouquet of fresh za’atar and sage from her garden, her left a platter of kadayif best described as a sweet spicy ball of baklava.

The aroma of cloves was just too much for me to bare and I broke my diet right then and there and continued my hiatus until the entire tray was demolished.

Rivka, Israeli born but of Hungarian descent brought me a homemade babka which we saved and savored on Shabbos as a family.

Together we made one of my new weekly staples, Persimmon Salsa.  It’s actually a riff on Peach Salsa from the summer issue of the magazine for which I showed it over grilled chicken legs.  But now peaches are not in season so I swapped them for persimmons which it turns out I much prefer.  We chopped, cooked, tossed and photographed together.  Well really Maryline photographed and I stood by giving my very really and important input like “yes” “gorgeous” stunning “perfect” – not sure what she would have done without me.

The morning was a beautiful meeting of the minds.  Maryline shared her frustrations and memories as a new oleh 25 years ago at the age of 17 from France.  She is beautiful inside and out – she has a chen about her which can best be described as a glow.  We parted promising to see one another again.  I feel so welcomed by the food community here… and I hope that we have the chance to share more salads and sweets together.

The truth.

Israel is amazing.

My oven/stove top situation… is a disaster.

We inherited this thing with the place we are renting.

With so many seen and unforeseen moving expenses Hubby implored me to try to make it work.   Well I am trying.  Trying to give it a workout, the likes of which it has probably never seen in it’s seemingly very looong life.  And the verdict, this thing is totally out of shape.  I am used to boot camp cooking, yet it seems happy to just boil water, one very small pot at a time.

While I cry.

And Shabbos races in.

At first when I saw it, after entering a comatose-like state, I started to celebrate.  Because while I had this mini-me oven, “thankfully” I didn’t have a stove top and would have to be “forced” to buy a new “top-of-the-line-American” stove top.  Yes I am using a lot of “quotes” simply because I feel like it.  Hubby was upset because that meant one more unforeseen expense on a list of bills that was growing as our bank account was diminishing.  I was doing the dance-of-joy because why should two people worry about the finances, where would the fun be in that?

As I began to dream about whether I needed 5 or 6 burners, which brand I should buy and if I should splurge on a milichig and fleishig cook top, something I had never had in the states…. mid-dream, I heard Hubby laugh.

And to hear him laugh is to know what it sounds like when somebody rains on your parade.  He has this cackle (his mom has it too) and in all my adult life I have never heard anything like it.  It’s the kind of sound that turns heads at both intimate dinner parties and lavish kiddushim.  It’s the kind of sound that stops one dead in their tracks, mid sentence, mid breath.  It’s the kind of sound that instantly makes you feel you want in on that joke.  Except of course when you are that joke.  Because while I am measuring counter tops and moving walls to make way for my commercial cook top in our rental kitchen, Hubby lifted this white thing you see here and found my new Israeli stove top.

And I have been crying ever since.

Of the 4 burners only 3 work, the 3 smallest.  With the tiniest one no larger than a silver dollar.

Hence that small pot of water of which I spoke.  And the kicker is this mini mart oven only has 1 rack that actually cooks, the other just sits there and looks pretty like a garish float at the Macy’s day parade.  Well I looked none too pretty when I discovered that my 2 pans of Herb Roasted Red Bliss Potatoes would have to be cooked in 2 rounds.  Likewise when I bought 6 “pounds” of ground beef to make Grandma’s Meatballs so that I would have enough to serve and freeze for later use I stared at this “thing” wondering how many shifts and hours I would have to dedicate to my 40 balls of ground beef.  Yes I know none of these dishes sound all too exotic, or even Israeli but I guess, subconsciously when things are changing all around you, and life as you know it is upside down and your oven/stove top thingy is giving you the silent treatment – one resorts to comfort food, the kind of stuff that makes you feel all is right with the world.

What do you cook when you are stressed and overwhelmed with life?

Answer this question in the comments below and be entered to win a caddy of 16 LÄRABARs, healthy and tasty bars for anytime.  Contest ends Oct. 23rd at 9am.  For details click here.

Thank you to everyone for sharing this journey with us.  There was no way for us to know how many of you would be touched by this series and surprisingly how meaningful and helpful your comments have been.  To all of you who have taken the time to express your feelings, in writing through comments, tweets and blog posts  – you must know, and I can’t say it enough times – what strength it has given us as a family.  This one experience has drawn us all (and I mean you, my Joy of Kosher/Aliyah Family) closer and for that I will be forever grateful.  I will do my utmost to continue to share our experiences here on JoyofKosher.com through blog posts, recipes and videos so that we may all live the dream together.  While this is the finale episode, I promise you this is not the end… it is only the beginning.

With love and best wishes for a Great Shabbos and a Gmar Chasima Tova
Jamie and Family

filmed and directed by brian k. spector | vision palette creative

Did you miss any episodes? Want to see what is still to come? Keep up with our Episode Guide

The Announcement Teaser

Premiere Date: Tuesday June 26 7:00pm EST

The Announcement Episode

Premiere Date: Wednesday July 11 7:00pm EST

The US Lift Teaser

Premiere Date: Wednesday July 18 7:00pm EST

The US Lift Episode

Premiere Date: Wednesday July 25 7:00pm EST

Goodbye BBQ Teaser

Premiere Date: Wednesday August 8 7:00pm EST

Airport Teaser

Premiere Date: Wednesday August 15 7:00pm EST

Last 24/The Flight Episode

Premiere Date: Wednesday August 22 7:00pm EST

Welcome to Israel Episode

Premiere Date: Wednesday September 5 7:00pm EST

The Israel Lift Teaser

Premiere Date:Wednesday September 12 7:00pm EST

Happy New Year from Israel Episode

Premiere Date: Wednesday September 19 7:00pm EST

Mazel Tov! Our lift has arrived. Hubby and I had a bet going… how much of our furniture would end up on the curb in Israel due to lack of space. Well I will have you know we both lost! So far we have found a home, albeit a cozy home, for just about everything save for one dresser. It’s still moving around looking for a permanent spot.

There were something like 400+ items that were unloaded from our 40ft lift, in the span of about 4 1/2 hours. You gotta check out the video to see how one of the movers balances a box on his neck – he apparently has been doing this a looong time my friends.

I think we all did a little dance when we saw our beds. For the first time I stopped crying and started celebrating as one by one familiar things were carted into our place. The things that would turn this new house of ours into our new home.

Anyone wanna come help unpack?

xoxo!

filmed and directed by brian k. spector | vision palette creative

Did you miss any episodes? Want to see what is still to come? Keep up with our Episode Guide

The Announcement Teaser

Premiere Date: Tuesday June 26 7:00pm EST

The Announcement Episode

Premiere Date: Wednesday July 11 7:00pm EST

The US Lift Teaser

Premiere Date: Wednesday July 18 7:00pm EST

The US Lift Episode

Premiere Date: Wednesday July 25 7:00pm EST

Goodbye BBQ Teaser

Premiere Date: Wednesday August 8 7:00pm EST

Airport Teaser

Premiere Date: Wednesday August 15 7:00pm EST

Last 24/The Flight Episode

Premiere Date: Wednesday August 22 7:00pm EST

Welcome to Israel Episode

Premiere Date: Wednesday September 5 7:00pm EST

The Israel Lift Teaser

Premiere Date:Wednesday September 12 7:00pm EST

Happy New Year from Israel Episode

Premiere Date: Wednesday September 19 7:00pm EST

This episode takes a look at our first 2 weeks in Israel.  We leave the airport, fried and crying (well at least me and my two youngest kiddies were cranky) and fall asleep on the 45 minute cab ride to our new home, Ramat Beit Shemesh.  As we pull up to our house for the first time I notice the beautiful tree lined street and the u-shaped complex of cottages around a parking lot-courtyard that will be my new address.

My sister-in law Devorah and her husband Rabbi Maslin and 6 kids are there to greet us (my other brother-in-law Greg and sister-in-law Chanie and their 6 gorgeous kids met us at the airport!).  Devorah was so considerate and set up a table with bagels (where’s the pita?!), cream cheese and fresh cut up veggies.  We all downed it, again while I was crying.  I was just so emotional, and overall completely drained.

I looked at my new space with such a mix of emotions — on one hand it was larger than I expected, clean and in nice shape.  On the other hand it just wasn’t where I came from.  Nothing about it, their were no little flourishes and special hand-picked details like the molding I had so carefully selected for my house in New York, here there was no molding.  The walls in Israel were painted a sterile hospital white not like the perfect shade of creamy warm off white almost bordering light yellow that I had chosen for my other house, forget the kitchen and the range hood which I special ordered in NY, here I couldn’t even find the stovetop!!! (Will share my oven story in another post).  The kids’ rooms felt nice and roomy but the master felt claustrophobic and we had NOTHING in it yet (well except for the 17 kids ky”h we have between us all .  The kids’ bathroom was bigger than the one we had for them in the States — but getting into the master bath was a game of “your move”, “ok, now, your move”.  And then I looked out the windows all but 2 of the 10 windows in the house overlook the mountains and as I write this I am crying again (yes now I know you are not at all surprised), but I just find the view so spiritually uplifting and inspiring.

The first 2 weeks were filled with lots to do.  Your kids are not yet in school, everyone is getting adjusted to the heat, the move and the family and friends that come to greet you at all hours that trying to settle into a schedule is almost impossible.  We are all craving some sense of normalcy as we call and pray everyday for our lift with our stuff to arrive at our home.  Watch as we go to the NBN Teudat Zehut (Israel Identification Card) Fair, set up a bank account, register for health insurance, go to the ministry of absorption, grab yet another fast food lunch and pick up the girls from their first day at school.

filmed and directed by brian k. spector | vision palette creative

Did you miss any episodes? Want to see what is still to come? Keep up with our Episode Guide

The Announcement Teaser

Premiere Date: Tuesday June 26 7:00pm EST

The Announcement Episode

Premiere Date: Wednesday July 11 7:00pm EST

The US Lift Teaser

Premiere Date: Wednesday July 18 7:00pm EST

The US Lift Episode

Premiere Date: Wednesday July 25 7:00pm EST

Goodbye BBQ Teaser

Premiere Date: Wednesday August 8 7:00pm EST

Airport Teaser

Premiere Date: Wednesday August 15 7:00pm EST

Last 24/The Flight Episode

Premiere Date: Wednesday August 22 7:00pm EST

First 48/Welcome to Israel Episode

Premiere Date: Wednesday September 5 7:00pm EST

The Israel Lift Teaser

Premiere Date:Wednesday September 12 7:00pm EST

Happy New Year from Israel Episode

Premiere Date: Wednesday September 19 7:00pm EST

I am so sorry I have not been able to respond to all the beautiful blog comments, Facebook messages, tweets and emails.  Please let this post serve as a thank you from the deepest recces of my heart.

Thank you all for sharing this experience with us and more importantly for the incredible love and support you have shown us.  It’s been amazing  to meet so many of you (you know who you are) around the country — at Malcha Mall, at Holy Bagel, at the Gas Station outside of Beit Shemesh, on the street corner in Ramat Shiloh and a shout out to the people that came up to Hubby in the supermarket yesterday (HI YAEL!).  Hubby called me and said today only 1 person recognized him, lol — he really is so shy and does the videos for me, for shalom bayis (read: happy wife, happy life .  I thank you all for letting us know you are watching and that you love it.  We love you!

We are feverishly editing together the next full length episode for your viewing pleasure, which will pick up right where we left off, at the NBN airport arrival ceremony waiting for Prime Minster Bibi Netanyahu to greet us.  In the meantime OUR LIFT CAME!!!  So we are unpacking boxes like crazy trying to set up our kitchen and ding room as well as the kids rooms in time for our first Shabbos in our new house.  Until now we have been spending the last two Shabbosim with my brother-in-law and sister-in-law and family since we had nothing and really wanted to be together.

In the mean time be sure to pass on all the videos to your friends and family and anyone you think will enjoy them.  When you “tune in” next week, Wednesday September 5, 7pm EST you’ll watch as we drive up to our new home for the first time, hit the Nefesh B’Nefesh New Olim Fair in Jerusalem, (where we receive our Israeli Identification Cards!!), and hit a few pizza places (yup we are STILL eating pizza), in between navigating multiple government agencies.  With tremendous gratitude and love and best wishes for a great Shabbos.

Jamie and Hubby and Kiddies

PS.  And here’s a recipe just cause I love you…  My Southern Stye (Baked) Chicken.  It’s what I am making for our first Shabbos.  Hubby thinks he bought breadcrumbs at the store today.  OY VEY, help!

Note: In place of McCormick Fried Chicken Seasoning you can use any chicken or steak seasoning or simply rub on some paprika and garlic and onion powders.

I was going to start by saying I have no words to describe this experience. But that’s no true… I have tons of words. Inspiring, emotional, awesome, heart-wrenching, exciting, overwhelming, tiring, stressful, scary, incredible. I could go on and on listing the words and emotions we are now going through as a family – but to write an eloquent post on exactly what we are experiencing, in coherent sentences, is beyond me right now.

The last week and a half has felt like one long day with lots of little naps. It’s so wonderful that with the help of Nefesh B’Nefesh we now have this webisode to share with you. I don’t have to worry about writing, I can just show you. Watch our last 24 hours, the Aliyah flight and our arrival along with 351 new olim in Israel, now.

I’m curious, what words would you use to describe this?

filmed and directed by brian k. spector | vision palette creative
also filmed by Brad Rego
edited by dovi schamroth and aryella epstein

Did you miss any episodes? Want to see what is still to come? Keep up with our Episode Guid

The Announcement Teaser

Premiere Date: Tuesday June 26 7:00pm EST

The Announcement Episode

Premiere Date: Wednesday July 11 7:00pm EST

The US Lift Teaser

Premiere Date: Wednesday July 18 7:00pm EST

The US Lift Episode

Premiere Date: Wednesday July 25 7:00pm EST

Goodbye BBQ Teaser

Premiere Date: Wednesday August 8 7:00pm EST

Airport Teaser

Premiere Date: Wednesday August 15 7:00pm EST

Last 24/The Flight Episode

Premiere Date: Wednesday August 22 7:00pm EST

First 48/Welcome to Israel Episode

Premiere Date: Wednesday September 5 7:00pm EST

The Israel Lift Teaser

Premiere Date:Wednesday September 12 7:00pm EST

Happy New Year from Israel Episode

Premiere Date: Wednesday September 19 7:00pm EST

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