Quick & Kosher

Hi Jamie,

I seem to have a cooking problem. Before I got married, I used to cook lot of different types of foods and they came out pretty good. Now that I’m married, I’m afraid to cook. What should, or what can, I do? I stick with basic foods and frozen foods and rarely get fancy. I need to have confidence again knowing that what I make will taste very good. I want to learn how to prepare foods as you do….. PLEASE HELP ME JAMIE!

-G
Far Rockaway, NY

G,

Don’t despair. I understand your predicament all too well. It’s so easy to lose your confidence when you feel that you’re under pressure. I often feel a lot of pressure too. When we invite people for Shabbos, they sometimes make a big to do in anticipation of the meal. That’s how I know they didn’t read my book (about how I was the bride who knew nothing) — or they didn’t believe it.

Here’s what I suggest: take baby steps. Like anything else in life, take it slow. It’s very hard to go from frozen chicken nuggets and fries to five-star chef overnight. The best approach here is to take on some manageable foolproof recipes.

I’ll share with you my secret confidence-boosting weapon: it’s a meal from my first book, Quick & Kosher: Recipes From The Bride Who Knew Nothing, and I promise you can’t get this wrong. Drum roll… Duck Sauce Chicken (p.123), Herb-Roasted Red Bliss Potatoes (p.197), and Colorful Garden Salad (p.95).

Duck Sauce Chicken was the first hot chicken dinner I ever made, the easiest, and still my favorite. It’s only chicken and duck sauce. You don’t even have to measure; just pour the sauce until it generously coats all the chicken pieces. Bake it at 375˚ for about 1 hour or until the skin is golden brown. The secret to this recipe is the brand of duck sauce. Gold’s Cantonese Style Duck Sauce is the best and you can always use Gold’s Szechuan Style if you like a little spice.

Finish your meal with Colorful Garden Salad . The recipe calls for creamy pesto dressing, but I say – don’t overwhelm yourself. Skip the dressing and just serve your favorite store-bought dressing in a pretty cruet. (If you keep the bottles off the table, you’re already one step closer to the gourmet experience.) The beauty here is just layering different colored vegetables in a trifle bowl. EVERYONE oohs and ahhs over multicolored layers in a trifle bowl; don’t know why it’s so impressive and don’t really care. This is one dish that’s always a hit, without even turning on the oven.

Are you smiling yet?

There’s a great Amazing Savings near you on Central Avenue. Pop in there and grab a trifle bowl if you don’t already own one. It will come in SUPER handy over the course of your new cooking adventures.

G, listen to me. Don’t worry, you can do it. My story is all about overcoming what you think you can’t do. It’s all about fighting what you believe to be your nature. Your culinary path is not set – you are not doomed to walk the frozen food aisles forever. You just need some kitchen confidence. So start small. Easy recipes. One at a time. The whole meal doesn’t have to be from scratch. It’s ok if things are semi-homemade.

Leave a comment here and let us all know how you’re doing. Hatzlachah! If anyone had any other easy recipes or ideas for G leave a comment. Let’s help her out together.

I am so super psyched about my new book Quick & Kosher: Meals in Minutes due out this Chanukah.  So much so that I just can’t hold it in any longer.  As a special gift I’d like to offer you (and all your friends – pass this blog post on!) a sneak peek at my Rosh Hashanah Meals in Minutes menu.

I tried my hardest to incorporate as many of the Rosh Hashanah simanin as possible into the menu.  Simanim are foods whose names suggest a variety of blessings for the New Year.  These include pomegranates, leeks, beets, dates, spinach, honey, apples and carrots – foods you may have been serving year round, but suddenly, they’re in the spotlight, laden with symbolic promises of good things to come.

So here is my super sweet Rosh Hashanah Quick & Kosher: Meals in Minutes menu with links to the full and complete recipes for 3 of my favorite holiday dishes.  We’ll start with a warm and comforting Leek Soup, the star of the show is a sweet and savory dish I like to call Chicken with Apples (serves 4).  Round out your meal with Roasted Beets and Spinach Salad with Pomegranate Dressing (serves 4) and finish it off with Carrot Cupcakes .

What are your favorite Rosh Hashanah recipes? Be sure to drop a line and let me know how you like these new freebies. Happy Sweet New Year!

Now known as the Rosh Hashanah seder, the seder is a “program” run through at the start of a Rosh Hashanah meal, where we partake of a series of symbolic foods (the simanim) each followed by a specific blessing.

Simanim – literally means signs or indicators – that are meant to point the way to improved circumstances.

Observant Jews take this quite seriously, preceding their consumption of these foods on Rosh Hashanah with a specific, heartfelt prayer connected to the character of the food. For example, because a pomegranate is full of seeds, many people eat a pomegranate after saying, “May it be Your will, Hashem, our G-d and G-d of our forefathers, that our merits increase as [the seeds of] a pomegranate.” In other words, we’d like to maximize the “merits” (engendered by doing mitzvot) on our personal tally sheets. And what that really means is that we want to be worthy of G-d’s abundant blessings – and this necessitates focusing our minds on how to make ourselves worthy. Likewise, if you want to build a nice Jewish family, express that desire by eating fish after saying, “May it be your will Hashem, our G-d and G-d of our forefathers, that we be fruitful and multiply like fish.”

Some of the most fascinating simanim are based on word play. A generation ago, Jews in the Ukraine fed their children chicken livers on Rosh Hashanah because the Yiddish word for livers, leberlach is homophonous with leb ehrlich, “live honestly.” Typically Jewish, isn’t it? Even a kiddie snack is a lesson in ethics!

Honey Chicken

Sweet Carrot Salad

Spinach Portobello Salad

Puff Pastry Apple Purses

Another tradition is to eat something “new,” something you haven’t eaten all year. For many of us, that means searching through the exotic fruit department to bring home kumquats, star fruit, or some other rarity. But it’s not just the thrill of a new taste or texture. The object is to say the blessing Shehechiyanu, taking the time to thank G-d for keeping us alive and well enough to have this experience. Moreover, the very fact that we’ve sought out something new represents our deep-down desire to reinvent ourselves, to make ourselves better people in the coming year. Look at how Judaism elevates a squishy bite to a token of commitment!

Colorful food customs like these come from every corner of the Diaspora, and I will give you a number of recipes that hearken back to those traditions. You’ll find that that as you set each of these special dishes on the table, the social dinner chatter will cease and a stimulating conversation will likely emerge. All of your prep work will have paid off, and you can present these foods to your family secure that you are providing them with physical and spiritual nourishment. What a delectable way to energize new beginnings!

What better way to enjoy the dog days of summer than with sweet and refreshing watermelon! There are so many interesting ways to serve up this juicy and refreshing fruit so the next time you’re pool side with your friends be sure to try one of these super-easy recipes.

Watermelon Mint Salad

Either cube watermelon or use a melon baller and toss with some fresh chopped mint and a squeeze of lemon and/or lime juice for a bit of a zing. Fancy it up with slivered lemon rind.

Watermelon Summer Salad

Toss watermelon chunks with cubed feta cheese, Kalamata olives and your favorite salad greens. Dress the salad with olive oil, fresh lemon juice and Kosher salt or with balsamic vinaigrette. You can also try my favorite Quick & Kosher homemade balsamic dressing – but feel free to use light mayo, I do all the time.

Sweet and Sour Watermelon Juice

Remove the rind and watermelon seeds and place the flesh in a juicer or food processor until liquid. Combine with as much fresh lime juice and ginger as you can handle for a cool cleansing elixir.

What’s your favorite thing to do with watermelon in the summer? Let me know in the comments, I’d love to share some of your ideas with my family.

I am typing this email on behalf of my son, Kovy, your devoted fan. He just turned 9 today. (Despite his physical disability, he has the greatest personality ever!) He loves watching your cooking videos, trying out your new recipes, and, of course, eating them!

This is the message from Kovy: “I was wondering– do you make a lot of foods on the same day? If you ever need a helper to help you cook, I could help you.”

Wishing you a kesiva vechasima tova!

- Galiah and Kovy

Kovy,

Thank you, thank you, thank you for your interest. I am so happy you took the time to write to me, and that you like the videos and recipes. I try hard to make foods that my kids — and all kids — can enjoy with their parents, so it means the world to me to know that you like them. I’m never sure if children’s taste buds are the same as grown-ups’, so I test things on my kids. For example, I fed my nine- month-old son chicken with braised red cabbage and fennel for dinner tonight. No complaints. So I guess it’s ok as kid food.

It’s actually a recipe from my upcoming new book, Quick & Kosher: Meals in Minutes. I truly hope you will like it as much as the first one. The focus is family dinners and should be easy for kids who want to help in the kitchen, like you. Now to answer your question (which is such a good one): Yes, I do cook A LOT of food on the same day! “A LOT” is an understatement. For the cooking show, I shoot between 5 and 10 episodes a day. So that means we are making 10 different recipes, and we make each recipe 2-3 times per video.

First, we do what is called the beauty shot – and that’s the pretty finished dish you see at the beginning and end of each episode. Then we cut and measure all the ingredients and set them out in front of me, so I can demonstrate how to make the dish throughout the episode. Of course, sometimes we make mistakes (whether it’s me or the cameraman makes no difference), so we have to reshoot and re-cook all over again.

I know it doesn’t look like I’m doing all the cooking in one day, because I try to change my outfit for each episode. By the end of the day (which starts between 6-8:00 am and can end between 8:00 pm-2:00 am), my kitchen is a mess, I have enough food for an army for a week — and I can’t stand on my feet anymore.

When it comes to cooking at home for my family, aside from making dinner for the six of us, we LOVE to have TONS of Shabbos guests. That’s when I cook like crazy and multiply each recipe by 5 or 6. I also cook and freeze meals, so I’ll dedicate an entire day – let’s say, to Classic Chicken Soup and make four or five 8-10 quart stockpots worth, and then freeze it in portions for Shabbos. My Creamy Baked Ziti and my Asian Steak freeze well and are family favorites too. Especially when I’m having a lot of company, it’s so convenient to be able to pull out a few things from the freezer.

So I hope I answered your question, and I’ll remember your offer of help. In the meantime I’d like to send you a special signed copy of my new book Quick & Kosher: Meals in Minutes, to add to your collection, when it comes out this November, G-d Willing. (Tell your mom to send me your address please).

Have a happy, healthy New Year – and please send my love to your terrific mom.

For six whole weeks Joy of Kosher and I have brought you our favorite summertime kosher  recipes. From drinks and salads to fish and chicken to some new kosher vegetarian recipes and these meaty faves to throw on the grill, we hope you found the time to relax this summer and enjoy a great meal.

But don’t worry! The recipes don’t stop now! In the next few weeks I’ll be bringing you my favorite recipe collections to help you survive the holidays! So don’t forget to join us here on the Kosher.com blog, on Twitter, and on Facebook to get all kinds of super easy and delicious recipes from my soon-to-be-released book, Quick & Kosher – Meals in Minutes!

So for now, here are last week’s kosher beef recipes!

Chili-Rubbed Steaks & Pan Salsa	Poblano & Skirt Steak Fajitas	Szechuan Braised Meatballs
Blueberry-Beef Burgers	Shish Kebab	Blue Ribbon Meatloaf
Check these out too! - Vietnamese-Style Beef & Noodle Broth - Asian Steak - Oriental Hamburgers - Quick & Kosher Teriyaki Skirt Steak - Con Carne Chili - Grilled Marinated Short Ribs

I featured Sharon’s Sorbet in my June Quick & Kosher Bites, but it may shock you to hear that their coconut sorbet once gave me one of the great scares of my life. It happened while I was recipe testing for my first book, Quick & Kosher  - Recipes From The Bride Who Knew Nothing. I was cooking up a storm, trying new ideas, and developing recipes. By the end of a day, I would have six or seven chicken dishes prepared, far more than Hubby and I could eat by ourselves. So I started handing out chicken and salads and desserts to my entire neighborhood – and it was great because I got tons of feedback. Now the scary part.

One Erev Shabbos, I gave my Tea Biscuit and Sorbet Tower, made with Sharon’s Coconut Sorbet, to a neighbor.

Of course, I kept some it for us too. At dessert time, I tasted it and went nuts. It was so good and so creamy that I was sure that the sorbet must have been dairy. I started freaking out, thinking that I had fed my neighbors a dairy dessert after a meat meal! I ran to the garbage to check the containers, but they were no longer there. So I ran over to my neighbors’ house to warn them, stop them, hoping they weren’t eating dessert yet. But I was too late – and with tears in my eyes, I explained that I had assumed that the sorbet must be pareve, but clearly, it must be dairy because… because… I mean, just taste it…. My neighbor calmed me down instantly. “Don’t worry,” she said, laughing, “Sharon’s Sorbet is always pareve.”

So go ahead – try them all and let me know your favorite flavor. And if you have any great sorbet recipes, please share them with me. It’s the perfect no-cook dessert – and it’s definitely pareve!

What’s your most embarrassing food moment?

Here’s mine, and I blush to tell it.

Last week, our product manager gave me a bunch of Smart Fries so I could try out the flavors in advance of my August Quick & Kosher Bites roundup. So I grab the bags, hop in the car, and begin my two-hour commute home. Now I never do this, but it was hot day and I decided that I’d feel cooler in a beret or a snood instead of the sheitel I was wearing. So I popped into a local store and bought something that was airy and comfortable, except that the way it hung down around my ears made me look like a medieval serf. The kind of thing I’d never wear in public, but hey, I’m just driving home.

Did I mention I hadn’t eaten lunch or dinner? So I rip open a bag of Smart Fries like a hungry animal, thinking I’ll try one, two, maybe three fries just to tide me over. Whoa! What a surprise. I thought they would taste like kid food, but I loved them. First, I tried Vinegar Splash. They were light, crisp, and salty. After salty, I needed sweet, so I tried Honey Mustard & Onion and it totally hit the mark. At the next red light, I rummaged around in the bag and found that I had Honey BBQ. Well, I just had to try those.

So I have three bags open and I’m pounding the Smart Fries with wild abandon. About 45 minutes into my trip, I hear an insistent series of beeps. I turn my head and see the CEO of Kosher.com coming up on my left. I’ve got a mouthful of fries, crumbs on my face, and an ugly shmatta on my head! I try to duck and hide my red face as he sails past, waving jovially.

I drove 20 miles an hour the rest of the trip home, careful not to catch up with him — so I could finish off those Smart Fries in peace.

What’s your most embarrassing food moment? You don’t have to use your real name here! Leave a comment and let’s get the discussion going. Please, don’t leave me all alone in this!

Surprise guests? No problem! Make this cool & kosher Yogurt Parfait Buffet in minutes!

So I’m kicking myself – not an easy feat – for not blogging about the making of my second book, Quick & Kosher: Meals in Minutes (due out this November, G-d willing.) I could have posted pictures of me writing, eating a bag of chips, crying, eating another bag of chips, going bonkers, eating another bag … OK so maybe you don’t need photos of this cook in crisis. But it would have been fun to show you some behind-the-scenes stuff from a photo shoot. Did you know it takes one amazingly talented photographer plus a team of six assistants to make a Pita Panini look good?

Since I missed that opportunity I can at least share what it takes to get my cookbook to market – and of course, what we eat in the process! Whether you’re doing a cookbook, or hosting any kind of meeting, this could happen to you! One morning my three PR agents and my publisher are on their way over to my house when I realize they may be expecting to eat something here. My kitchen is a total mess, I have no grown-up breakfast food in the house, and there’s no time to shop! How tragic would it look for a cookbook author to serve Rice Krispies?

My favorite solution to a cooking quandary is… not cooking! So I opt for a yogurt parfait buffet instead. In pretty little blue and white bowls I got from Target (love their tableware!), I set out strawberry and vanilla yogurts, champagne mangos, plump blueberries, and faux granola. (Actually, I grabbed a bunch of my kids’ Nature’s Valley Granola Bars, put them in a bag, and pounded them until they crumbled like granola.) I set the table with the buffet running down the middle and stacked bowls, spoons and glasses within easy reach. I filled a beautiful glass pitcher with fresh water and orange slices and… voila! I was ready to entertain! Quickly changing out of my pj’s, I race to the living room, breathlessly position myself casually on the couch, and wait for my company.

The funniest part of this madness is they loved the spread! They said things like “so chic… so fresh… so inviting!” The kicker – they asked if I made the granola. I had to laugh. Don’t worry I didn’t lie.

What is your favorite easy entertaining idea? Leave me a comment and let’s get this conversation going because we can all use some inspiration.

Hi Jamie,

I recently saw one of your videos on which you referred to “kosher salt.” What do you mean by that? Are there different kinds of salt?

- Elana

Elana,

Great question, I can see how that can be confusing. One day, on set, when we were shooting a bunch of episodes for my cooking show, my cameraman actually stopped me and said “stop repeating ‘kosher salt’ everyone knows it’s kosher.” So I’m sure there are others wondering the same thing. Here’s the deal.

Kosher salt is a large, coarse grain salt (Hubby lovingly refers to it as pretzel salt), and works well in cooking, it really enhances the natural flavors of your ingredients. It actually draws out those flavors, as opposed to just imparting a salty taste. But kosher salt should only be used in cooking, not baking, because the coarse grains won’t entirely dissolve. It’s called kosher salt, by the way, because it’s the type of salt used for koshering meat – the large grains do a better job of absorbing the blood from meat than the fine grain salt.

Sea salt like kosher salt has larger grains. It’s formed from evaporated sea water and is best used for cooking, not baking.

Table salt is the kind most commonly used in your salt shaker during meals, hence the name table salt. It’s very fine grained and can be used for everything, including baking.

As a general rule of thumb, kosher salt and sea salt are a chef’s best friends for those oh-so savory dishes – it’s easy to pinch when seasoning. To me, a sprinkle of Kosher salt just before serving is the perfect finish to my dish, when added at the end it imparts a slight crunch and briny taste. Table salt is the baker’s buddy, because it dissolves so completely.

When I first discovered kosher salt, I was a Morton’s Girl. There was something about that little girl and her umbrella…dunno, but I felt nostalgic just looking at it. So I always bought Morton’s kosher salt. But on one shopping trip there was no Morton’s, so I tried Diamond Crystal Salt. That’s how I discovered that the Diamond Crystal coarse grain is a not the same size as Morton’s (they actually use a different manufacturing process), so you have to measure differently to get the proportions right. Not all coarse salts and not even all Kosher salts are the same! Who knew? And as an extra bonus I will let you in on a little secret, 1 teaspoon of table salt actually has more salt than 1 TABLESPOON (added for emphasis, just so you don’t miss it) of kosher or sea salt because of its fine grains.

So my solution is to pick a brand, get to know how much of it you need in your recipes, and stick to it. That way, you won’t under-salt or over-salt your food.

For an awesome article on kosher salt, check out this one from the New York Times titled ‘Warning: Measure Your Salt.’

Another week and another 15 kosher recipes we hope you enjoyed. This week we weaned ourselves off the fab kosher vegetarian recipes and onto our delicious friends from the sea! Fish is perfect for summer because it’s light, full of Omega 3′s and protein, and really versatile when it comes to prep. From entertaining the in-laws to feeding the kids to lunch with the girls – great fish can make you friends! In case you missed any of last week’s recipes or want to try another, here’s our weekly round-up.

Broiled Salmon with Miso Glaze for Two	Crispy Fish Sandwich with Pineapple Slaw	Salmon with Roasted Chile-Mango Sauce
Healthy Fish Sticks	Pistachio-Crusted Tuna Steaks	Tuna Melt
Parmesan and Sun-Dried Tomato-Crusted Tilapia	Sesame Crusted Yellowfin Tuna with Wasabi Sauce	Smoked Salmon Rolls
Pacific Sole with Oranges & Pecans	Chili-Rubbed Tilapia with Asparagus & Lemon	Tuna Pomodoro
Thyme-and-Sesame-Crusted Halibut	Mustard-Crusted Salmon	Mediterranean Tuna Panini

Sadly, this coming week is the last week of Joy of Kosher’s Summer Recipe Series. I know, bummer. But we’ve saved the best for last because this week we bring it home big time with the beef. By the time we’re done dishing out recipes, you’ll be everyone’s new best friend. Seriously.

‘Jamie, where can I find these recipes that will make me the culinary rock star of my home’ you ask? Follow Kosher.com on Twitter or ‘Like’ us on Facebook to get new recipes each day. It’s that easy. And when you’re done don’t forget to leave me a comment here and tell me how things turned out. I’m dying to know!

It’s your last chance to take advantage of summer’s bounty – delicious tomatoes!

On-the-vine, heirloom, grape – green, yellow, orange or red – there are so many wonderful ways to use one of summer’s finest fruits. I love tomatoes not just because they are pretty, juicy and succulent but because they are uber healthy too. I always feel good about feeding my kids (and myself) a source of lycopene out of something other than the ketchup squeeze bottle.

Here are 3 ideas for tomatoes, now perfect and in season.

Grill ‘Em Up: Shish Kebab

If you can take the heat then head outside. I love skewering sweet grape tomatoes along with beef and mushrooms. This great kosher shish kebab recipe was designed for indoor use year round but don’t miss out on your last chance to grill before the Yom Tovim begin.

Fresh Sliced: Mozzarella and Tomato Stacks

Beat the heat with fresh sliced tomatoes and mozzarella. There are just a few ingredients so let’s get them right. In season perfectly ripe tomatoes, fresh basil and good quality, mozzarella, olive oil and balsamic vinegar are key. I was introduced to this perfect Italian starter when I moved to NYC. My college roommate Ro could not get enough of this dish and she would order it whenever we went out to eat.

In a Salad: Italian Tomato Salad

This super simple Italian tomato salad is great for entertaining indoors or out. I serve it as part of the fish course on Shabbos or as a side for a BBQ. It’s done in a snap looks beautiful and tastes even better.

What’s your favorite way to enjoy tomatoes in the summer? Leave a comment and let me know.

Jamie,

I have a question about your recipe for Chocolate Liqueur Pie. If you don’t want to use chocolate liqueur, can you substitute something else?

Thanks,

Libby

Libby,

Thanks for your question. Even though it’s called Chocolate Liqueur Pie you don’t have to use chocolate liqueur. You can substitute 1 tablespoon of pure vanilla extract in place of the 3 tablespoons of liqueur.

If anyone has other non-alcoholic ideas for liqueur substitution, please share them with us here in the comments section.

We are now half way through Kosher.com’s Summer Recipe Series and I hope you’ve had fun finding some new favorite recipes. Last week we took a break from all that meat business with 9 super easy, incredibly healthy, protein-packed kosher vegetarian recipes. In case you missed any of them, here’s a recap. For even more kosher vegetarian recipes, check out Joy of Kosher.com.

All summer long we’re posting new recipes for you to try. To get them, follow us on Twitter or ‘Like’ us on Facebook. And in case you missed any of them we’re posting round-ups here on the Kosher.com blog. And don’t forget to leave your comments! Did you try any of the recipes? Have a shortcut, suggestion, or question? Did we convert you from carnivores to plant eaters? Don’t be shy, let me know.

Chinese Braised Mushrooms & Tofu	Indonesian Tofu Satay	Creamy Spinach Dip
Fettuccine with Shiitake Mushrooms & Basil	Baked Mac & Cheese	Savory Orange-Roasted Tofu & Asparagus
Couscous & Fruit Salad	Fusilli with Garden-Fresh Tomato “Sauce”	Sauteed Spinach with Pine Nuts & Golden Raisins

Please tell me you loved last week’s kosher chicken recipes – part of our Joy of Kosher Summer Recipe Series! Chicken, – one of the most versatile proteins out there – never gets old. Bake, broil, grill, roast, poach, steam, saute or stir-fry it, chicken is the perfect blank canvas for you to step up and show your culinary skills! If you missed any recipes or want to find a new fave, here’s a round-up of last week’s chicken dishes.

Grilled Chicken with Chipotle-Orange Glaze	Lime-Honey Glazed Chicken	Almond-Crusted Chicken Fingers
Cranberry & Herb Turkey Burgers	Roasted Garlic Chicken & Baby Vegetables	Stir-Fried Spicy Chicken Tenders
Marmalade Chicken	Lemon Chicken Stir-Fry	Honey Chicken
Cold Poached Spinach & Walnut Pesto Chicken	Chicken Cutlets with Grape-Shallot Sauce	Roasted Chicken Tenders with Peppers & Onions
Chicken with Green Olives & Prunes	Chicken & Sweet Potato Stew	BBQ Chicken Sandwich

This week we’re totally changing gears and offering a full week of kosher vegetarian recipes. The only protein as versatile as chicken is it’s nemesis, tofu. JK, but I should know, B4H (read: Before Hubby), in my single days, I was a super dedicated lifelong Veggie (ah the things we do for love). I’ll be the first to tell you vegetarian dishes are in no way boring, tasteless, or void of protein – and I have the recipes to prove it! Follow us on Twitter or ‘Like’ Kosher.com on Facebook to get new vegetarian recipes each day.

And don’t be shy! Love ‘em? Hate ‘em (I hope not!)? Have a shortcut or suggestion? Let me know in the comments. It’s a dialogue here on the Kosher blog, not a monologue!