Archive for December, 2009

31
Dec
09

Ethnogastropolitics


Well, the New Year is finally upon us. Some of my favorite moments are those great end of the year stories. Here are a few food related ones that caught my eye. While we’re obsessed with e-coli and mad cow disease breakout, we have developed some new twists on ‘when pigs fly.’ Like the web designer who’s suing a NYC Scandinavian themed restaurant for the 150 pound decorative moose head with 3-foot-wide antlers that fell off the wall and hit her; got to love that one. Or, how about the rights of farshtoppte katchkas? We now have a politically correct foie gras being produced. Ducks and geese no longer have to suffer forced feeding and the resulting engorged livers sustained to indulge a connoisseur’s palate.

This year, on a more serious note, we were forced to take a look at our own production standards. Aside from the Madoff driven stock market fall, we had the tremendous fall from grace of one of our own primary meat processing plants. It’s kind of ironic that this year we have witnessed record numbers at food banks and soup kitchens around the nation, and that that same meat producer had fed thousands with his charitable food bank work.

On another note, Raymond Sokolov, of the Wall Street Journal, in a piece entitled Exceptional Food Moments of 2009, described “Mr. Obama continued his foray into ethnogastropolitics by engaging New York-based, Ethiopian-Swedish chef Marcus Samuelsson to cook the administration’s first state dinner, an Indian-fusion meal for the Indian Prime Minister Manmohan Singh.” A vegetarian dish, by the way, “which included roasted potato dumplings with tomato chutney, chickpeas and okra or green curry prawns, caramelized salsify with smoked collard greens and coconut-aged basmati rice.” Yum yum! Who would have ever thought that we would move from glasnost to ethnogastropolitics with Swedish Ethiopian chefs preparing dishes at the White House for a black president of the United States of America? Truly Moshiach is on his way! When you think about it, the ethnogastropolitics concept has been a bona-fide component of our Jewish history and our accompanying tales of persecution. From libels of blood mixed with matzo to kashrus on the run from one pogrom to another, our very make-up is a testament to surviving that particular political combination.

Wishing all our readers a happy, productive and successful secular New Year 2010! May the fiscal New Year be Madoff free, swine flu free, ethnogastropolically correct, and may no moose heads fall upon us.

Best Wishes,

SYR

30
Dec
09

Colorful, Tasteful!


Having heard quite a bit, from some friends, about this six months old eatery I felt I had to try it out and taste their fares myself. Earlier this week, SYR and I made our way to Tuscany (547 Kings Highway, corner of 4th Street; Brooklyn, New York 11223; Telephone: 718.339.5200), the ambiance is casual and friendly.

We decided to go for their $44.99 special which consists of one salad, one appetizer, 2 mains and 1 dessert. We started with their Ceasar Salad, fresh, delicious and nicely presented! We followed it with Melanzane Di Rolentini…

Melanzane Di Rolentini

This is a delectable combination of Grilled Eggplant with Ricotta, Mozzarella and Parmesan cheese with mushrooms all rolled and baked in Marinara sauce. It looked great and tasted even better, both SYR and I loved it.

For the main dishes, SYR ordered Atlantic Salmon

Atlantic Salmon

The grilled salmon came with a teryaki sauce and some vegetables. There was nothing “fishy” about the taste, a masterpiece!

I ordered the Pasta Primavera

Pasta Primavera

This is a spaghetti pasta with carrots, zucchini, broccoli and mushrooms in a delicate homemade pink sauce, colorful and delicious.

The portions were generous and we certainly felt satisfied, we almost had no room for the desert, except… when we saw it… there was no question we’d have to have it! We got a  Homemade Tiramisu… while every dish, up to now, had been a veritable feast for both eye and palate the dessert was in a class by itself…

Tiramisu


It was a nice, filling, dinner for two with friendly, prompt service; all very reasonably priced. But, there is more! Enticed by the exclamations of delight at the table next to ours, we ordered – in addition – Tuscany‘s signature dish, the sushi Spider Roll. This was outside of the special, but worth it. We  had the rolls right before the Melanzane Di Rolentini, again the taste was superb and quite different from what either of us expected.

Sushi Chef Joe, takes special delight in coming  up with unusual flavor combinations and pleasing presentations. Those who recommended Tuscany to me said the sushi is unequaled. Having tasted the Spider Roll, I wholeheartedly agree. We’ll just have to work our way through the rest of Suchi Chef Joe’s creations. We can’t wait for an encore. Bravo, bravissimo!

CS
[In our upcoming website we’ll have more about this delightful kosher restaurant specializing on fish and dairy, including their menu and MORE!]

29
Dec
09

Unusually Creative and Delicious


Seth Warshaw, is the owner and executive chef of etc steakhouse (1409 Palisade Avenue; Teaneck, NJ 07666; Telephone: 201.357.5677). The De Gustibus School at Macy’s featured him as one of the top chefs in their The Fine Art of Kosher Cooking series.

Last week, Wednesday, I found my way to his establishment. It was a very pleasant, delicious experience and more than amply confirmed Salvatore Rizzo‘s (De Gustibus owner) high assessment of Chef Seth.

The walls are painted red, otherwise the decor is rather spartan. The dishes I tasted showed tremendous creativity, a rare understanding of the riches of flavor and very nice presentation.

I started with their Pomegranate Rolled Rib Eye..

Pomegranate Rolled Rib Eye

It came accompanied with a pomegranate and Satsuma clementine salad in a grapefruit reduction. The aged rib eye was very tender and juicy. The flavors were a superb blend of meat and subtle fruit juices. Succulent!

I followed with Sweetbreads with Glazed Rutabaga.

Sweetbreads with Glazed Rutabaga

It consisted of superbly prepared sweetbreads with a delicate lima bean puree and glazed rutabaga with a balsamic reduction. I then moved on to the Pomegranate Hangar Steak.

Pomegranate Hangar Steak

Because of the rules of kashrus (where meats must be salted for an hour – to extract the blood – after soaking in water for 30 minutes), in spite of all the rinsing, the meat ultimately absorbs some salt. As a result hangar steaks are very salty. Chef Seth, however, has found a unique way of enhancing the steak’s flavor without one noticing the salt. The result is a very juicy, tender, steak; yet another tribute to the Chef’s creativity and knowledge of the blending of flavors. The steak came with a sweet potato mash, haricot verts, caramelized onion rings in a pomegranate reduction.

I topped off the meal with a House Made Zeppole Trio with vanilla ice cream. Each zeppole was covered with a different sprinkling. One had a combination of fine cinnamon and confectioner’s sugar, another a sprinkling of coconut and the third had cocoa powder. Fried Italian pastries, they were sweet and indescribably delicious. What a great way to crown a superb meal!

CS

Etc Steakhouse on Urbanspoon

28
Dec
09

I Ate… Fish


Whoever knows me in person, whoever has been reading this blog, knows I used to intensely dislike fish. In spite of my Mother’s best efforts, it wasn’t until I got to mesivta that I learned to tolerate gefilte fish on Shabbos eve. But, it never went beyond that! And yet in spite of that dislike, I’ve described – on these very pages – instances where I’ve eaten fish and… like them! One specific restaurant taught me to enjoy what I previously disliked…

Towards the end of May past, SYR and I found our way to Borough Park’s Avenue Plaza Dining (4626 13th Ave; Brooklyn, NY 1121; Telephone: 718.552.3222). The restaurant is located one floor below the Avenue Plaza Hotel‘s main lounge

One of the frescoes in the dining room of Avenue Plaza Dining

It’s a cozy, comfortable place; the dishes are unusual and delicious. Knowing full well that fish are not something everybody likes, Chezky Klein and his staff strive to have their creations look and taste very different from what one would expect. They are known throughout for what they do with fish, for what they do with pasta.

We started the meal with their most popular dish, “Buffalo Wings” Style Tilapia. Soft and tender on the inside, crispy on the outside, then smothered with lightly spicy sauce. Delectable!

SYR followed it with a Tilapia in Plum Sauce

Tilapia in Plum Sauce

The grilled Tilapia was glazed with plum sauce. The plum got rid of any “fishy” taste! The result was a tender, fruity, but meat like taste.

I had their “Spare Rib” Style Fillet of Salmon

"Spare Rib" Style Fillet of Salmon

It came grilled to perfection and had been basted in a delicious sauce that indeed made it taste like a very delicious “spare rib.” SYR and I, then split their Orange Scented Tilapia

Orange Scented Tilapia

Tender strips of tilapia, slightly coated with a subtle, fragrant, orange sauce.

Yes mommy, I know you won’t believe this, but I finally ate fish and… loved it! As Chezky Klein puts it, “This is not your grandma’s gefilte” and he’s absolutely right.

CS

18
Dec
09

Somewhere in Marrakech


Just missing the story tellers, local souk and snake charmers, I walked into mystical Morocco when I entered Darna (600 Columbus Ave – North East corner of 89th; New York 10024; Telephone: 212.721.9193), right here in New York City, in Manhattan’s Upper West Side.

Magically transported to the heart of Fez, Rabat, Marrakech or perhaps Casablanca and Rick’s Café Américain… I expected to hear the echo of Ilsa’s voice asking Sam: “Play it, Sam. Play ‘As Time Goes By.'”

I arrived at Darna as they began dinner service. Carlos tastefully arranged a corner table for me while Katja navigated me through the extensive menu of surprisingly well priced fare.

I started with a Humus plate, which came with a zaatar (hyssop) pita and mixed greens.

Deliciously flavorful, it was followed by Moroccan Cigars with accompanying greens and tomato flower garnish atop a Tehina Sauce.

The meat filled cigars were crispy on the outside, tender and savory on the inside; a perfect blend of flavors.

Darna’s Stuffed Chicken was the main course, a whole roasted Cornish hen stuffed with prunes, apricots, raisins, mushrooms and almonds with a side of  Couscous (their signature dish!) topped with string beans and carrots.

The stuffed hen was tender and superb in taste; the side dish delicious! The meal was accompanied by a delightful 2007 Barkan Pinot Noir.

Darna means “our home” in Moroccan Arabic. The time went by too quickly; the homey food, the polite and friendly staff, the cozy beautifully appointed authentic Moroccan décor, the soft Moroccan music certainly made me feel like a valued guest at the home of some trusted old friends…truly a hidden precious jewel in Manhattan!

To borrow a line from the movie Casablanca, “Luis, I think this is the beginning of a beautiful friendship.” I’ll be back!

CS

16
Dec
09

Chef’s Guest


This past Thursday, December 10th, I had the pleasure of being the exclusive guest of Chef David Kolotkin at Prime Grill. As I’ve mentioned in past postings,  this eatery is one of my favorite meat restaurants.

A partial view of Prime Grill

Chef David’s special menu did not disappoint. I started the meal with a House Cured Duck “Prosciutto” served with light frisee, dried fruit, almonds and a citrus soy reduction.

House Cured Duck "Prosciutto"

I found it delightful, subtly tart, with the individual flavors coming to the fore with each bite.

The House Potato Gnocchi with Duck Sauce followed next, served with tomato in a delicate herb sauce. It looked blissfully tasty and tasted even better. It left a very pleasant, unusual, aftertaste.

House Potato Gnocchi

The third course was  Southern Style Veal Sweetbreads & Grilled Tongue; which came with home-style grits, collard greens and a piquant horseradish coulis.

Southern Style Veal Sweetbreads & Grilled Tongue

The synchronicity of flavors was superb, but merely part of the buildup to the crescendo of the main dish, a 60 Day Dry Aged Reserve Steak. It was served with truffle scallion and whipped potato. Personally, I prefer my steak medium well done, but Chef David insisted I order it medium. He was right. It was tender, juicy and just perfect – in every sense of the word!

I sipped a very nice 2008 Teal Lake Shiraz throughout the four courses. When I first came the Chef asked me what I would like, I told him to surprise me. And he did, deliciously, scrumptuously so. The meal was fit for a very fortunate king or… this most fortuitous food critic.

CS

14
Dec
09

T-Fusion – Current Specials


UPDATE: The specials below are NO LONGER in effect!

It is certainly good news when a great restaurant has some nice specials. It is especially good news when those specials include some great culinary creations.

Chanuka at T-Fusion

Hot Butternut Squash Soup

Sweet Potato Fries

Fresh Apple Sauce

T-Fusion Brisket of Beef in Wine Sauces

Warm Jelly & Custard Doughnuts

Special Chocolate Holiday

Treats for Kids

With every regular entree there will be free donuts!

There is also a new Prix Fixe Menu:

PRESTIGE MENU

(Please select one of each course)

1st Course

Beef Empanada (Deep fried Argentinean style beef pastry)

House Salad (Mixed greens, tomatoes, Julienne cucumber, carrots, onions topped with balsamic vinaigrette)

Minestrone Soup (Clear chicken broth with fresh garden vegetables, chicken, and homemade pasta)

2nd Course

Cowboy Steak (Bone in prime rib cut with cowboy seasoning served with roasted garlic, house fries, and pepper salsa)

Chicken Fricassee (Half Chicken, slow cooked with mixed vegetables and homemade yellow rice)

Pan Seared Salmon (Served with fresh lemon and homemade yellow rice)

Pasta Primavera (With mixed garden vegetables in garlic and olive oil)

3rd Course

Chocolate Soufflé (Freshly baked and served with ice cream)

Chocolate Mousse Cake (Layered chocolate cake served with fresh fruit)

Sorbet (See server for flavors)

$30 Three Courses
$15 Wine Paring (3 Courses)

But… there is more:

Receive 10-15% OFF when you book a 15 or more party with T Fusion Steakhouse from now until the 1st week of 2010.

We’ve been to T- Fusion a few times, the quality of ingredients and the taste never goes down, it has always been consistently delicious. Isn’t that the main reason you want to keep coming back? Well, go back now and save!

T Fusion Steakhouse (3223 Quentin Road, Brooklyn, NY 11234 — Telephone 718 998 0002).

UPDATE: The specials above are NO LONGER in effect!

CS

11
Dec
09

Bayamim Ha’em, Bazman Hazeh


[In 2007, I wrote the following on my other blog, I will re-post here some excerpts which best describe my feelings on Chanukah, our people and the millenia of Jewish struggle. CS]

Photo Credits: templeinstitute.org

Bayamim ha’em – in those days…
Roughly about 2100 years ago a ragtag army of Jews who refused to follow the fashionable Hellenistic ideas and culture, Jews who clung to their anachronistic religion and customs, decided to revolt against the Greek (Syriac) Seleucid Emperor Antiochus IV. Anyone with some practical sense or conventional wisdom could have easily predicted the revolt would end disastrously… but he would have been very wrong!!! This ragtag assembly of Jews faced overwhelming numbers of superior and superbly equipped Seleucid warriors (100 Greek soldiers for every Jewish one) destroying them, leaving the few remaining Seleucids fleeing in fright.

What was the motivation of this group, what made them fight with their every fiber of body and soul? The Hellenists unlike other conquerors of the Holy Land did not intend – originally – to exterminate the Jews, they meant no bodily harm… all they sought was for the Jews to abandon their old religious beliefs and become a part of the enlightened NOW of that time, to abandon their outdated, out of fashion creed and embrace the Hellenist enlightenment. They wanted the Jews to become immersed in Greek culture with its literature, its philosophy, its emphasis on physical prowess as practiced in the gymnasiums. They wanted the Jews to lose their spirituality and thereby their distinct identity. Many were seduced by those ideas so in vogue in the enlightened world and gave up their Judaism. Many went so far as to wear a special cup that would mask the mark of their circumcision. Many… but not all!

When Antiochus decreed that henceforth anyone who had their sons circumcised would be killed together with the new baby, most men gave up the ritual, many ceased procreating in fear of the death threat against themselves and their potential offspring. The men were ready to give up… but not their women! Many a woman would, in direct violation of the law, circumcise her son and rather than quietly await death at the hands of the Seleucid Greeks would jump from a mountain top and rob the hated oppressor of the pleasure of killing a Jew… The Nation of Israel was often roused from its slumber, from its complacency, from its hopelessness, by its courageous women… Examples abound!

Soon the rebellion spread and many who had already despaired suddenly found new strength, new hope, new reasons to stand up to the tyrants. As the women set the courageous example of resisting the oppressor, the men soon followed suit refusing to comply and taking up arms instead. The little flame that is forever lit in each and every Jew’s heart suddenly ignited and burned brilliantly. The terrible anger, humiliation and pain they experienced at the loss of their wives, their daughters, their mothers, the fury against an unjust oppressor who wanted to trample their religion and replace it with false gods, kindled within them new fires, new resolution, renewed faith.

Matityahu the Priest and his sons never wavered in their beliefs. They suddenly amassed many recruits, renewed cohesively with sense of faith and purpose, and succeeded against the best and fiercest army of the day. The Temple in Jerusalem was soon restored, cleansed of the Greek impurities and the Holy faith of the Jews again shone brightly within its walls. The wonder of finding one small vial of sanctified oil meant to burn one day and miraculously burning for eight (thus giving the Israelites enough time to prepare more of the consecrated oil) was a Divine message that their sacrifices, their faith and their refusal to give up their belief in Him had been acknowledged!

Since our earliest history as a people, the strongest empires, the mightiest armies, have conquered Israel. They scattered us throughout the world. Through harassment, persecution, rape and murder, they sought to break our spirit. Many broke and left the fold! Neither the ancient Egyptians, the Greeks, the Persians,  the Babylonians, nor the Romans fully succeeded… nor are they, themselves, still around. The spark of Judaism that shines in every Jewish heart, can never be extinguished… it takes very little to reignite it, to bring it back to its full power.

The medieval blood libels, the Spanish (and Portuguese) Inquisition, the murderous Ukrainian Cossacks of Bogdan Chmielnicky, or Hitler and his willing accomplices, etc., etc., decimated us tremendously throughout our history. Many a European village, filled with Jews, was razed to the ground with its soil forever soaked in our blood. But the stiff necked, stubborn Jew, though numerically crippled every time, survived it all and improved.

Bazman hazeh – at this time…
British historian Arnold J. Toynbee, in his monumental A Study of History (on the rise and fall of civilizations), referred to the Jews as “the fossil of history.” Logically, we should have disappeared long ago. Logically, we should have barely made it, as a small footnote, in some forgotten history tome, but… we Jews are still here. The learned Professor Toynbee was grievously wrong! The Jews are not a fossil, a fossil has no life. A fossil is merely a bone, a fragment, a reminder, a remnant, of what once was very alive. Toynbee was wrong, the Jew LIVES! And… unfortunately, for the learned professor… WE RUINED HIS THEORY!!!

The Jew today is a vibrant force in whatever country he/she may reside, whether in the sciences, in the professions, in technology, in business, in education, in the arts, in literature, in every facet of modern life. Jews come in every hue of the political spectrum, we differ as much from one another as any other people or more. Yet, through it all, whether we follow Ashkenazi or Sephardi traditions, whether we are chassidim or litwisch whether we come from Uruguay, the US, Iraq, India, Poland, or Italy, or any place on this planet, every single one of us carries a small spark of that Hanuka oil burning in our hearts. That is the reason why no conqueror, no oppressors could destroy us, that is why we are still Jews today… and will still be Jews when those very oppressors and haters have themselves been relegated to the dustbin of history.

Enough of my ranting! Chanukka is a time of joy and renewal, so here is a very simple, delicious, heimische latke recipe. Enjoy it with your family as you sing, play dreidel, or just… enjoy!

Potato Latkes


10 large grated Idaho potatoes (hand grater preferred!)
5 tablespoon grated onion
8 eggs, beaten
6 teaspoons salt
Cover pan with oil, until 1/2″ heigh.

Put the potatoes in a cheesecloth and wring, getting rid of as much moisture as possible. In a bowl, mix all ingredients thoroughly. In a large pan,over medium-high heat, heat up the oil until hot. Place large spoonfuls of the mix into the hot oil, press down on them to form 1/4 to 1/2 inch thick patties. Brown on one side, turn and brown on the other. Let drain on paper towels. serve it hot. Makes 12 generous servings. When you are ready to eat you may put apple sauce on top or, if you are having it with dairy, add some sour cream, or just have them as they are. Enjoy!

May the lights of Chanukka forever burn brightly in every heart!

A freilachn


Chanuka!!!

CS

08
Dec
09

For Your Eyes and Palate Only!


On December 3rd, last Thursday, the Israel-America Chamber of Commerce held a full day conference in the Wall Street area of Manhattan at 55 Broad Street. Many distinguished American and Israeli business leaders and professionals (in a variety of disciplines) were in attendance. Israel’s Minister for Infrastructure (Uzi Landau) was keynote speaker. The Governor of the Bank of Israel, Dr. Stanley Fischer, was among the many notable speakers and workshop moderators. Subjects ranged from Education to Health, to discussions of the many challenges the US and Israel face in the current global climate.

At 12:30pm there was a networking dairy lunch. Who would the Israel-America Chamber of Commerce use for a caterer, a caterer that could provide a delicious, nutritious feast  for the palate and the eyes? u café, of course!!

The photo doesn't give you a true idea of size... these cheese sandwiches were mouthwatering big!!!

Certainly there was plenty more to eat, look at the colors and textures…

Healthy, nourishing and beautiful to look at. Who can ask for more?

Salads were plentiful, all colors, for every taste…

Pasta!

And the fruit platters? Sheer artistry and super fresh!!!

I get hungry just looking at these kiwis

Two long tables filled with sandwiches, salads, soups, hot dishes and fruit platters… Ahhh, the presentation! Deeeelicious!! Catering in style!!!

CS

07
Dec
09

Heart & Soul


[The author of the recipe below, Abraham Abbe Stubenhaus, has learned to cook healthy, hearty and delicious. He’s had some problems which led him to research what food is best. In his first entry on this pages, Abraham Abbe explains his philosophy and shares one of his own recipes. In his unique, unique format, he’ll seek to nourish both a healthy body and a soul. CS]

Sholom Aleichem!

Welcome to a friendly, receptive, healthy place. My aim is to give nourishing and wholesome recipes for body, and mind. Hopefully, your feedback will help me learn more about your interests and this column will help you feel great.

Who am I? What qualifications do I have to write this column? Well, since you asked… Nine years ago, my doctor told me that I would have to lose weight in a “healthy” way. He set me up with appointments with three different nutritionists in one hospital, they all gave me various tips and advice and insights into the world of losing weight while strengthening my body.

I learned from them and from trial and error which foods would be nutritious for me and would not make me tired or sluggish. I learned these ideas six years ago and because of the advice, the help, the tips I got from those nutritionists at Mt. Sinai Hospital, and from two more licensed nutritionists at Cornell/Weill N.Y. Presbyterian Hospital, I managed to adjust and adapt my foods to meet the boundaries I was forced live in.

Since the liver filters every item that enters the body, not only foods and liquids but even smells and air, and since the heart is the most essential organ, I soon, based on their professional advice, developed nutritional guidelines to help me survive. I had liver disease and a heart problem and therefore, the overwhelming aim of my recipes are geared to deal with those two extremely vital organs. Thus, the recipes automatically are also healthy for the body in general.

Since exercise is always important, it is essential to be alert and not slow in order to go for walks and do light exercise to increase stamina and vitality. The recipes I created were specifically tailored to meet health criteria to provide energy and nutrition while improving blood enzymes and blow flow.

My column is meant to raise your spirits, your vitality, your energy, to help you be a more productive and industrious member of Klal Yisroel. Each post will have at least four sections:
Section one
, a recipe with instructions.
Section two, a midrash on TaNa”CH.
Section three, a health tip.
Section four, humor.

Section One

Cauli Casserole

Nutritional information; very low starch, very low carbohydrates, very little salt, very much taste, no potatoes. This recipe is good for those who have problems with liver, heart, blood, obesity, or those on blood thinners.

2 cauliflowers
1 small onion diced
1 cup of diced mushrooms (any)
1 yellow squash
1 package of carrots
1/2 cup skim milk
Crushed garlic
Virgin olive oil
Pinch of salt
Pinch of pepper
Hot sauce (optional)
Ketchup (optional)

Peel carrots and squash, cut cauliflower into only florets only, wash all vegetables.

Preparation

Step One……In a frying pan, place one tablespoon of olive oil, add the onion and mushrooms and 1/2 tablespoon of crushed garlic, 1/2 spoon of hot sauce (if desired) and/or a tablespoon of ketchup. Lower flame and stir once in a while until well cooked, then shut and leave covered.

Step Two……Steam the cauliflower, carrots and squash, in a colander with three glasses of water while covered for 15 to 20 minutes or until a fork goes easily in. Drain water from pot. Return all vegetables to pot. Pour in the frying pan ingredients and bring to a boil. Lower flame and simmer for at least 15 minutes.

Step Three….Place all steamed ingredients plus all frying pan contents in a 9 x 13 inch pan and mash all thoroughly with a hand blender. Place pan in preheated 400 degree oven for twenty minutes (topped with shredded cheddar cheese if desired).

Season as desired. Store in refrigerator covered. Yummy!!!

Section Two

Midrash

There were seven things Hashem created before the world was fashioned and they are; the Torah, Gehinom, Gan Eden, Hashem’s Throne (Chair), the Bais Hamikdash, Repentance, the name of Moshiach…. Pirkei D’Rabee Eliezer, Perek Shlishi

Section Three

Health Tip

Exercise with care and deliberation. My mother, Mrs. Rose Kravitz Stubenhaus a”h, used to tell me, “Don’t overdo anything.”

Section Four

Humor

Question: What do you get from eating many desserts?
Answer: Stressed. That is “desserts” spelled backwards.

Please comment below. Let me know if this column is of interest, if you find instructive. If you have any particular food restrictions let me know and I’ll come up with a nutritious, delicious, recipe just for you.

Hoping to get your feedback,
Abraham Abbe




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