Thursday, April 28, 2011

Baking challah - New York Jewish Bridal |

I posted this last year.  I'm running it again in case anyone feels particularly motivated to bake challah the Shabbos after Pesach. Baking challah - New York Jewish Bridal |

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Nassau park attractions - New York Jewish Bridal |

Nassau park attractions - New York Jewish Bridal |

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Wednesday, April 13, 2011

Recipe for Pesach rolls from Mrs. S of Our Shiputzim

Our Shiputzim: A Work In Progress: Gebrochts for the rest of us
Additional Pesach recipes in the latest issue of Kallah Magazine at last year's Pesach issue,
Also see the Pesach section of

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Tuesday, April 12, 2011

rant on annoyances this week -so far

I added in the so far 'cause, you never know, things can get worse.
I tried to pick up the wine for Pesach yesterday and made my selections.  The line was nonexistent at the store, and I discovered why: No credit card payments that day.  Well, I don't carry large amounts of cash on me, and I had been planning on purchasing quite a number of bottles, so I had to leave them.  I was courteous enough to put them back in the right places, though other disgruntled shoppers just abandoned their loaded carts.

Annoyance from the company that manges scoring. This round is not SAT essays but another type of essay.  They are not done, but the essays available for scoring have not been loaded to be scored since some time around the middle of yesterday.  As a result, close to a full day of scoring has been lost.  The pay is so pitiful, though, that it doesn't bother terribly to miss the income.  I just know that I likely will not be able to score next week at all,

Annoyance of businesses that do not live up to their promises.  I got to the cleaners this morning at 10 with a bunch of shirts. I was delighted to see a sign guaranteeing same day service for what is in by 10:30.   I said I want to be able to pick it up tomorrow. No, the woman said, "it would not be ready until Thursday." She says so much is in before the holiday that 2 days are needed. I suggested that she should then remove the sign, but she doesn't want to bother.  What is the point, though of putting up a misleading sign? It's better to have people come in without the expectation of same day service, especially if you know you will have to disappoint them.

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Sunday, April 10, 2011

Read the spring issue of Kallah Magazine here!

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Pesach recipes

For the spring issue of Kallah Magazine, I asked for recipes that could be made on Pesach and also throughout the year.I got great recipes from Miriam Peromsik and Jamie Geller, author of  two cookbooks and cofounder of  Originally, I was not planning to put in any recipes of my own, as I already posted my favorites in last year’s Pesach issue.  (You can read them and print them out at  However, I was recently looking for a way to put together zucchini and red pepper and found a great recipe that just happens to fit the criterion of the title. It doesn’t use eggs or matzah, so it is cholesterol and gluten free, not to mention acceptable for those who don’t eat gebrokts.  Plus, it is easy to prepare and quite economical, as it uses inexpensive ingredients and can feed 6. So I just had to include it.

Baked Vegetables (parve)
Note :This recipe does not reheat well, so only make it right before you serve it, and be sure to put it in the preheated oven immediately after assembling the ingredients so that the potatoes do not have time to discolor.   I use the food processor to slice the potatoes and zucchini.  This comes out on the mild side, so you may want to add more spice or garlic if you like a stronger flavor.

1 clove garlic, peeled and halved
2 lbs. baking potatoes, peeled and thinly sliced
4 small zucchinis, sliced
2 red bell peppers, cut into strips or thin rings
4 tbsp. olive oil
2 tsp. thyme
2 tsp. salt
Dash of pepper (optional)

Preheat oven 350 degrees.
Rub a 9 x 12” or equivalent size baking dish or pan with garlic. Use about 1 teaspoon of the oil to grease it lightly. Layer half of the potatoes in bottom of dish, overlapping slices if necessary. Season lightly with the thyme, salt (and optional pepper). Drizzle 1 tablespoon of oil over the potatoes. Add a layer of half the red peppers, then half the zucchini. Season again with salt and thyme. Drizzle 1 tablespoon oil over the vegetables. Repeat layering and seasoning. Drizzle any remaining oil over the top. Cover securely with aluminum foil. Bake until vegetables are very soft and tender, 1 hour. (Serves 6)

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