Holocaust and Your vote....

“America isn’t easy. America is advanced citizenship. You gotta want it bad, ’cause it’s gonna put up a fight.” - movie "The American President"

Here's the article for Russian-speaking visitors

Here's an info on English

Bergson, FDR and the Holocaust

Kosher Wars

ONE SUNNY DAY in late August, Andy Kastner made the short drive from his apartment in Riverdale, in the Bronx, to Yonkers First Live Poultry Market, a narrow cinder-block shop that sells live chickens, pigeons, quail and rabbits stacked in ancient-looking metal cages. At Yonkers First, workers usually slaughter and butcher the animals for customers, but Kastner was there because he wanted to kill his own chickens.

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White radish salad

White radish salad (very popular among Russian Jews)
1 large white radish shredded, 1 tablespoon vinegar, 2 tablespoons vegetable oil, 1/2 big cucumber thinly sliced, 1/4 cup thinly sliced red onion, salt and freshly ground black pepper, 1 tablespoon chopped parsley and dill


Peel the radish and shred it, using a mandolin or the proper slicing disk of a food processor.Whisk the vinegar with the vegetable oil, salt, and pepper. Toss the radish, red onion, cucumber with the vinegar, vegetable oil and sprinkle with dill/parsley.


Салат из белой редиски

1 большая белая редиска или несколько небольших редисок, 1 столовая ложка уксуса, 2 столовые ложки подсолнечного масла, 1/2 чашки тонко нарежанного красного лука, 1 столовая ложка мелко нарезанного укропа и петрушки, соль и перец по вкусу.

Очистить редиску от кожурыи натереть на терке. Смешать уксус и подсолнечное масло. Влить в редиску, добавить лук и огурцы. Посолить, поперчить и все хорошо перемешать. Посыпать петрушкой или укропом.

Для тех, кто не знаком с белой редиской, прошу почитать в Wikipedia

Pineapple Upside-Down Biscuits from Paula Deen

Pineapple Upside-Down Biscuits
Serves: 10 biscuits
1 (10-ounce) can crushed pineapple, 1/2 cup packed light brown sugar, 1/4 cup (1/2 stick) butter, at room temperature, 1 (12-ounce) package refrigerated buttermilk biscuits (10 count)
Preheat the oven to 350 degrees F.
Grease 10 cups of a muffin tin. Strain the can of crushed pineapple, save juice for later. Combine the pineapple, sugar, and butter, and mix well. Divide the pineapple mixture among the muffin cups. Place 1 biscuit in each cup on top of sugar and pineapple mixture. Spoon 1 teaspoon reserved pineapple juice over each biscuit. Bake for 12 to 15 minutes, or until golden. Cool for 2 minutes. Invert the pan onto a plate to release the biscuits. Serve warm.

Пирожные-перевертыши с ананасом

Это быстро, вкусно и дешево.

1 банка консервированного ананаса, порезанного на кусочки, 1/2 чашки коричневого сахара, 1/2 чашки сливочного масла комнатной температуры, 1 упаковка замороженных булочек (они продаются в молочном отделе магазинов)

Нагреть духовку до 350Ф.

Приготовить формочку для выпечки кексов (muffinet). Отцедить сок из банки с ананасом. Сок оставить для поливки. Перемешать кусочки ананасов, сливочное масло и коричневый сахар. Распределить полученную смесь на 10 углублений для кексов и накрыть одной порцией теста для булочек. Полить 1 столовой ложкой оставленного ананосового сока. Поставить в духовку на 12-15 минут. Вынуть из духовки, остудить в течении 2 минут. Перевернуть и выложить пирожные на тарелку. Подавать теплыми. Прекрасно сочетается со взбитыми сливками или йогуртом.

Для тех, кто не знает, как выглядит упаковка замороженных булочек


Couple words about Paula Deen “I am as fascinated by the change in her as anybody,” Bobby Deen said. “We never talked about her agoraphobia, but we lived it for years.” I think, we should celebrate her recovery. Life is beautiful!





Recipe from Food Network

Tofu Stir-Fried with Eggplant

Tofu Stir-Fried with Eggplant

Serves: 4
2 tablespoons vegetable oil, 5 ounces firm tofu, cut into 1-inch cubes, 2 finely shopped cloves garlic, 1 red bell pepper, cored, seeded and sliced, 1 big eggplant, sliced into 1/2-inch-thick slices, 1/4 cup soy sauce, 1 tablespoon honey, salt and pepper, 2-inch grated fresh ginger, 2 teaspoons sesame seeds.

Heat 1 tablespoon oil in a large pan or wok until hot, but not smoking. Lower heat to medium-high. Sauté tofu, stirring gently, about 5 minutes, until brown on all sides, about 5 minutes. Remove with a slotted spoon and set aside.

Reduce heat to low and swirl in remaining tablespoon oil. Stir in garlic, and ginger. Stir-fry for 2 minutes. Raise heat to medium and stir in eggplant and pepper. Add soy sauce and honey. Stir-fry until soft, about 10 minutes. Add tofu to pan and stir just to reheat tofu.
Note: tofu might be substituted on sliced chicken.

Баклажаны и тофу по-китайски.

На 4 порции.

2 столовые ложки подсолнечного масла, 150 грамм тофу, порезанного на небольшие кубики, 2 зубца мелко нарезанного чеснока, 1 большой красный перец, нарезанный на тонкие полоски, 1 большой баклажан, нарезанный на небольшие кубики, 1/2 чашки соевого соуса, 1 столовая ложка меда, 5 см свеже натертого корня имбиря, 2 чайных ложек семочек сезама, соль и переж по вкусу.

Нагреть 1 столовую ложку масла в китайской сковородке "wok". Уменьшить огонь до среднего. Положить тофу в сковороду и жарить 5 минут. Вынуть из сковороды и положить в тарелку.

Добавить еще 1 столовую ложку масла, чеснок и имбирь. Жарить около 2 минут. Увеличить огонь и добавить баклажан и перец. Полить соевым соусом и медом. Все перемешать и жарить 10 минут. Добавить тофу и жарить еще 1-2 минуты.

Если Вы не любите тофу, то можете использовать кусочки курицы.

Wok - китайская сковородка.

Cleaning Up After the Holidays.

Here are some good hints & cleaning tips, which might be helpful for you:

• Alternative Cleaners and Recipes


• Natural Cleaning Recipes


• Extraordinary Uses for Ordinary Things
  

We need a CHANGE!!!

Harvest Honey Challah

Harvest Honey Challah
Dough: 1/2 cup lukewarm water, 6 tablespoons vegetable oil, 1/4 cup honey, 2 large eggs, 3 - 4 cups Unbleached All-Purpose Flour, 1 1/2 teaspoons salt, 1 tablespoon active dry yeast.
Filling: 2 cups dry cherries (cranberries or dark raisins), 1/2 teaspoon ground cinnamon, fresh zest from 1/2 of lemon, 1/4 cup granulated sugar
Glaze: 1 large egg beaten with 1 tablespoon water, coarse white sugar, optional
To make the dough: In a large mixing bowl, dissolve yeast in warm water with a dash of flour and sugar. Combine all ingridients except flour in a food processor. Add yeast mixture, turn on the motor and slowly add flour. Immediately stop adding a flour, when a soft and smooth dough is being formed.

Allow the dough to rise, covered, for 2 hours, or until it's puffy and nearly doubled in bulk. Punch dough down. Lightly grease a 9" round cake pan that's at least 2" deep. Or grease a 9" or 10" spring form pan.
Preparing filling, thoroughly mix sugar and zest, add cinnamon.
Gently deflate the dough, transfer it to a lightly greased work surface, and flatten it into a rough rectangle, about 8" x 10". Spread cinammon mixture and dry cherries all over the dough. Roll the dough, using the dish towel to help. Take a bench knife or a knife, or even a pair of scissors, and cut the cherries-filled dough into 16 pieces. To achieve this, cut the rolled log horizontally into 2 parts, then cut each part into 8 pieces.Lay the dough chunks into the pan; crowd them so that they all fit in a single layer
Cover the challah gently with lightly greased plastic wrap or a proof cover, and allow it to rise for about 1 hour, until it's a generous 2" high. It should just crest the rim of a 9" round cake pan. Towards the end of the rising time, preheat the oven to 325°F. Whisk together the egg and 1 tablespoon water. Brush the dough with the egg mixture, and sprinkle heavily with the coarse sugar, if desired. If you're going to drizzle with honey before serving, omit the sugar.

Place the bread in the lower third of the oven. Bake it for 55 minutes, or until the top is at least light brown all over, with no white spots. Remove the challah from the oven, and after 5 minutes loosen the edges and carefully transfer it to a rack.

Serve the bread hot, warm, or at room temperature. Drizzle with honey just before serving, if desired; or serve with honey for dipping.

Idea for the recipe from King Arthur Harvest Apple Challah