One of my daughters has an egg allergy. She loves sweets (as do all my children), particularly muffins, cookies and cupcakes. I use a lot of Ener-G Egg Replacer, which works great in muffin recipes (as long as I use a whisk to whip it with warm water until the powder is fully dissolved and frothy), and I am grateful to Nabisco because neither Chips Ahoy nor Oreos contain eggs at all. I am also super grateful to my friends at Butterflake, particularly owner Richie Heisler, who knows and cares about families with allergies and makes sure to have egg-free cupcakes in the freezer at all times, ready to be decorated. (And frankly, they are great cupcakes and I even prefer them to the ones containing egg!)
I don’t like tequila.
As someone who preaches about being honest regarding drink preferences, I feel like I must say it: I am not a fan of tequila. It brings back memories from college of one too many shots and falling asleep on the cool tiles of the bathroom floor.
It’s all a numbers game. How many are home on a given night? How many of those who are home will actually eat what’s for dinner? Tricky calculations. With summer underway, and three out of four kids away for July, the numbers are now in my favor. I now have a little more flexibility in the things I can cook. With no more worrying about allergies, likes, and dislikes, I can actually try something unusual or different. But, ironically, now that I am cooking for half the family, I almost feel like, well… like there’s no one to cook for. It almost doesn’t feel worth it. (No offense to the family members who are still home!)
Sometimes, it’s easy to fall into a cooking rut. You know what I’m talking about — you make the same dishes over and over again and wonder why no one is eating them anymore.
Kol HaBirah’s regular drinks columnist is out this week, so please enjoy this article from our parent publication, the Jewish Link of New Jersey. “Finding Your Drink” will return in our next issue June 22.
American entrepreneur, author, and motivational speaker Jim Rohn once said, “Success is neither magical nor mysterious. Success is the natural consequence of consistently applying the basic fundamentals.” With this in mind, I realize I owe you an apology: I sent you off into the mixology underground without at least giving you some basics with which to help you navigate the waters. Today, I rectify that mistake and present to you with 10 important and short lessons that will help you go from amateur… to slightly better than amateur.
On June 8, my organization, Sephardic Jews in DC, partnered with Noor Shakfeh, a Syrian American community organizer, and Char Bar to bring the Muslim and Jewish communities together over a delicious iftar meal.
After a brief hiatus from writing and a week of sobriety, I can say that I sincerely missed both writing and drinking. It is fortunate that I made my heroic return during the travel issue as exotic drinks are some of my favorite.
For too many years, people wanting to experience Shavuot by staying up all night have suffered from one of the lesser-known plagues: horrifically bad instant coffee, the scourge ofshul social events since the 1950s.
It is customary to eat dairy food on Shavuot for a number of reasons. One reason is that Shavuot is linked to the Exodus from Egypt, and it is written, “From the misery of Egypt to a country flowing with milk and honey…” (Exodus 3:8-17).
This is such a huge crowd pleaser, I can no longer even consider making Shavuot desserts without first putting together my easy Oreo cheesecake. The cake always looks great as well, particularly if you use low-fat cream cheese as I do; full fat cheesecakes sometimes crack or dip in the middle. With this simple recipe, you are not as likely to have an issue, and the dessert is so creamy you won’t miss the missing fat. But, if you’re feeling particularly decadent, add a dollop of real whipped cream while serving.
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