Nava is 6 months old today. I’ve breastfed her approximately 1,800 times, she has consumed approximately 5,000 ounces – or 600 cups – or about one bathtub – of breastmilk from me, not including the 300+ ounces I’ve frozen. I’ve used nipple creams, breast gels, frozen cabbage leaves, and nipple shields. I’ve nursed through swollen, bleeding, and cracked …
Purim is coming a little late for me this year. Just as I’m crawling out of my upside-down life, it wants to pull me back in. There used to be so much time. And then I went from student to professional. And then Adam got mono. Then I spent a weekend in New York and, …
This year, I want to play the long game. Rosh HaShanah never really meant much to me. We didn’t celebrate it as a kid, and it wasn’t until I was 24 years old and living in Israel that I even discovered people had Rosh HaShanah seders. I was terrified at that table with Adam’s …
Matzo ball soup. Brisket. Four huge glasses of wine. Macaroons. Which of these things is not like the rest? Macaroons. I don’t trust any food that can survive a year in a little tin canister without molding. We left Egypt! Our food should expire, stale, lose flavor or, at least, evaporate. We deserve …
Lace cookies have been a well-loved post at myjerusalemkitchen. Every day, more of you come to my site for the Dark Chocolate, Almond & Orange Lace Cookies than any other recipe, and in 2011 and 2012, it was my top post. It’s no wonder really: these cookies are insanely addictive. Ruin, ruin, ruin your diet …
If these were my grandma’s latkes, they would be cooked in butter, stuffed with raisins, sprinkled with saffron, and actually made out of rice. They would be hard and crunchy and she wouldn’t call them “latkes”, she would call them “tah-diq” (meaning, “bottom of the pot” and referring to the unbearably addictive mold of intentionally …
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