Restitution project genealogists track down rightful heirs of Nazi-looted books
The project has come to the aid of Leibl Rosenberg, an official representative of the Jewish community in Nuremberg, Germany, ...
The project has come to the aid of Leibl Rosenberg, an official representative of the Jewish community in Nuremberg, Germany, ...
Most discussions of PTSD focus on veterans to the extent that many people who suffer from PTSD are often undiagnosed or misdiagnosed. Since PTSD can masquerade as ADHD, depression, anxiety, personality disorders, and even extreme stoicism, many people suffer without access to effective treatment modalities.
Why are we using tech from 100 years ago to deliver the world's electricity? Materials scientist Jason Huang shows how we could massively upgrade the global power grid by replacing the wires in existing transmission lines with new, advanced conductors, helping us affordably meet rising energy demands while unlocking a cleaner, more climate-resil...
Cleveland, in partnership with the Mandel Jewish Community Center of Cleveland in Beachwood, will hold its Tu BiShvat Family ...
Based on Mike Tompkins' a cappella version of Taio Cruz's "Dynamite". Produced by Immanuel Shalev Video by Uri Westrich ...
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Kids give the best answers to the big questions. Enjoy!
Tess is showing you how to make her family' favorite falafel in her newest series, Slightly Kosher.
News Feed – https://liveactioneating.com/ VERSE OF THE DAY 1 Corinthians 15:20-22 (New International Version) But Christ has indeed been raised from the dead, the firstfruits of those who have fallen asleep. For since death came through a man, the resurrection of the dead comes also through a man. For as in Adam all die, so in Christ all will be made alive. Donate Here: CashApp in Google Play https://cash.app/$TrevisDampier Or by Mail Trevis Dampier 4111-e Rose Lake Rd #696 Charlo
Get Now http://pdfnes.site/?book=0226201406<br /><br /><br /><br /><br /><br />Reads Read Books The Genealogical Science: The Search for Jewish Origins and the Politics of Epistemology New E-Books
When we’re fasting, we often worry about missing key nutrients—like proteins—but Brussels sprouts are a wonderful source of plant-based protein, fiber, and vitamins. That’s exactly why this easy recipe comes together with simple ingredients to ensure that the whole family (yes, even those picky eaters) can enjoy a flavorful side dish. With minimal effort, these crispy sprouts hit all the right notes: a nice kick of heat, a golden brown exterior, and just enough sweetness to satisfy everyone in the room. Whether you’re cooking for kids or preparing a nutritious dish for yourself, these hot honey Brussels sprouts are proof that fasting meals can be both humble and delicious. 1 - Key Ingredients Here is the ingredient list you’ll need for this easy recipe. I’ve kept everything as simple as possible, using only staple items you can find in most grocery stores: 1½ pounds Brussels sprouts, halved, stems and ragged outer leaves removed (If you have very large fresh brussels sprouts, cut them into quarters. They should all be cut to the same size for even cooking.) 3 tablespoons avocado oil ¾ teaspoon kosher salt ½ teaspoon freshly ground black pepper 1 tablespoon balsamic vinegar 1 teaspoon honey Step by Step Instructions Here’s the full breakdown of how I prepare these Crispy Hot Brussels Sprouts With Honey and Balsamic Vinegar. Don’t forget to keep an eye on the cooking time so you get that perfect, golden-brown finish. - Preheat the Oven: Set your oven to 425°F and position the rack in the middle or bottom rack depending on your oven’s heat distribution. A hot oven is key for achieving crispy sprouts in a timely manner. If you have a convection (fan) setting, you can use that for even better browning. - Prep the Baking Sheet: Line a rimmed baking sheet or a parchment-lined baking sheet (heavy-duty aluminum foil works too) to reduce cleanup later. This will help your roasted hot honey Brussels sprouts release easily without sticking, especially if any honey or balsamic vinegar drips. - Combine the Main Ingredients: On the prepared baking sheet, toss the fresh Brussels sprouts (halved or quartered if large) with 2 tablespoons of avocado oil, kosher salt, and black pepper. Using your hands or a spatula, spread them out into a single layer so each sprout has room to crisp. The biggest trick to easy Brussels is giving them enough space to roast rather than steam. - Roast to Golden Brown: Slide the baking sheet into the oven and roast for 20 minutes, stirring or flipping the sprouts halfway through. Keep an eye out for those brown leaves—they add amazing texture. If you like your Brussels extra crispy, you can go up to 25-30 minutes, but watch closely so they don’t burn. - Add the Sweet & Tangy Glaze: Once they’re out of the oven and have achieved that perfect texture, drizzle the remaining 1 tablespoon of avocado oil, 1 tablespoon balsamic vinegar, and 1 teaspoon honey right over the top. For a spicy version, consider swirling in a dash of hot sauce or using a hot honey mixture to create your own hot honey glaze. Stir until everything’s evenly coated. - Taste & Adjust: Give one of those crispy sprouts a quick taste while they’re still warm. Add more salt, pepper, or a splash more vinegar, if needed. If you crave more spice, sprinkle in more red pepper flakes. This final seasoning step helps you reach that 5-star rating at home! - Serve Warm: Plate up your crispy Brussels sprouts and enjoy immediately for best results! You can serve them on their own or pair them with a simple side dish for a full fasting meal.
Welcome Farm to Family Members! SKIP AHEAD: Fluffy Potato Pancakes with Hidden Root Veggies: Gnocchi (gf option): Patatas/Papas Bravas: Gluten Free Potato Gnocchi INGREDIENTS 4 large (2 lbs) russet potatoes 2 tbsp butter melted and cooled ½ tsp kosher salt 1 cup gluten free flour ⅝ teaspoon xanthan gum (omit if your blend already contains it) DIRECTIONS: POTATOES. Preheat your oven to 400°F. Wash, pierce and bake the potatoes in their skins for 45 minutes. Let the potatoes cool, then peel them. Mash the peeled, cooked potatoes (mash with a fork until smooth) PREPARE DOUGH. Place the potatoes in a large bowl, add the butter and salt, and mix to combine. Allow potatoes to chill until no longer warm. Add almost all the flour, reserving a few tablespoons. Knead the dough together with clean hands. It should hold together well when squeezed and feel firm but not dry. If the dough seems too soft, add remaining flour. Pull off pieces of dough about a handful at a time and place on a very lightly floured flat surface. Squeeze the dough firmly between your palms and then roll on flat surface, Squeeze together any cracks in the dough with your fingers and roll into a cylinder. After you have rolled a few ropes, let them sit undisturbed for a few minutes to give the dough a chance to absorb the moisture of the potatoes. COOK THE GNOCCHI. While the dough is sitting, bring a large pot of water to a rolling boil over medium-high heat. Once the water has boiled, cut the ropes into approximately 1-inch pieces with a sharp knife, and then mark each with the back of the tines of a large fork to make ridges. In batches of about 20, gently drop the dumplings into the boiling water and allow the gnocchi to cook for about 3 minutes, or until they all float to the top. Remove the cooked gnocchi with a slotted spoon and place on serving dishes. Repeat with the remaining dumplings. Serve immediately with tomato sauce, grated or shaved cheese, and fresh herbs, if you like. MAKE AHEAD IDEAS. The raw, shaped individual dumplings can be frozen in a single layer on a baking sheet, then sealed in an airtight container for later use. Boil them from frozen, simply adding a minute or two to the boiling time. Fluffy Potato & Turnip Pancakes Recipe adapted from All Recipes INGREDIENTS: 4 potatoes, peeled and cubed ½ medium turnip 2 eggs 2 teaspoons salt 2 tablespoons all-purpose flour, or as needed 1 teaspoon baking powder ¼ cup canola oil, or as needed DIRECTIONS: Place the potatoes, turnip, eggs, salt, flour, and baking powder in the bowl of a food processor; pulse several times until the vegetables are finely chopped. Heat oil in a skillet over medium heat. Fry latkes until brown and crisp on the bottom, 2 to 3 minutes. Flip and cook another 2 to 3 minutes longer. Patatas Bravas Recipe by Fox & Briar Total Time: 1 hour, Serves: 2 (with halved recipe demonstrated in video) INGREDIENTS: Potatoes: 1 ½ - 2 pounds Yukon Gold potatoes ½ teaspoon baking soda ⅛- ¼ cup olive oil Salt Pepper Chopped parsley for garnish, optional Salsa Brava: 1 tablespoon olive oil 14 ounces crushed tomatoes 1 1/2 garlic cloves, minced 1/2 sweet or yellow onion, diced 1 teaspoon Spanish smoked paprika 1/8 teaspoon cayenne pepper or to taste 1 to 2 dashes hot sauce to taste Salt For the Garlic Aioli: 1/4 cup good quality mayonnaise 1 garlic clove, grated or pressed 1 teaspoon lemon juice DIRECTIONS: Potatoes: Place a large baking sheet in cold oven and preheat oven to 500 degrees Fahrenheit.* Add baking soda and salt to a pot of water and bring to a boil. When boiling, add potatoes, cover, and bring back to boil. As soon as water is boiling, set a timer for 1 minute. After potatoes have been boiling for one minute, drain in a colander. Return potatoes to pot and stir for 30 seconds, then add olive oil, salt and pepper, stir to make sure potatoes are fully coated. Carefully remove hot baking sheet from the oven and pour potatoes onto the hot baking sheet, arranging them in a single layer. Return to the oven and bake for 15 minutes. Remove sheet from oven and use a spatula to flip the potatoes, then return to the oven for another 15 minutes, or until potatoes are golden and crispy. Salsa Brava: Heat olive oil in a saute pan over medium heat. Add onion and sauté until soft and golden, about 8 minutes. Add garlic and stir until fragrant. Add tomatoes, salt, paprika, cayenne pepper and hot sauce, bring to a simmer. Reduce heat and allow to simmer on low for about 20 minutes, stirring occasionally. Taste and adjust seasonings if needed. Garlic Aioli Add mayonnaise, lemon juice and garlic to a bowl and stir to combine. Add salt and pepper if desired.
’Tis the season for that single Hanukkah shelf in your local store.
Started this one 4 days before Tu BiShvat finished it today lol, so a very late happy Tu BiShvat from me :)
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