Hanukah Cookout Part III

I was always brought up to waste not, want not and after the sfinge I still had half a packet of yeast left over. So I decided to try my hand at making doughnuts (No insanity does not run in my family) 

I didn't have any particular recipe in mind so I turned to my favourite solution - the internet. 

I found several interesting recipes which didn't require yeast and they will be saved for later. However most yeast doughnuts seemed essentially the same and I decided to follow this one.

3 cups of flour seemed a little excessive to me and in fact, when I mixed up the dough 2½ cups was more than enough.

I left the dough to leaven but there was a problem. Although Israel is in the middle of winter, we live in a well-insulated apartment and as we hardly suffer the sub-zero temperatures we having no need for any form of central heating. This means that while our flat is not cold for a human being in a warm sweater it is a little chilly for yeast doing it's darnedest to leaven. Especially when it's a cloudy day and there is no sunbeam to lie in. What I mean to say is that the yeast didn't seem to active.

Meanwhile I decided that the lady I was visiting

 later that afternoon would appreciate something sweet and fluffy - Chocolate Mousse.

Chocolate Mousse is one of my standard recipes because it is easy to remember and the ingredients can almost always be found in my kitchen.

It is also popular with my guests, though its popularity can lead to its downfall as making enough can be an expensive proposition! 

Chocolate Mousse

4oz (125g) bittersweet chocolate

4 eggs

Melt chocolate in a bain-marie or in the microwave. Cool.

Separate eggs. Beat whites until stiff. Beat yolks until thick and creamy. 

Mix chocolate into yolk mixture, stirring thoroughly so the warmth of the chocolate doesn't cook the egg... When chocolate is mixed into yolk so there are no streaks of colour carefully fold in egg whites. Mix carefully until there are no streaks of colour.

Chill in fridge for a couple of hours. It may be necessary to padlock the fridge door.

As far as possible I like to make my cakes and desserts non-dairy as I make them for Shabbat and holiday meals which are normally meat. However if you are eating dairy or keeping kosher does not play a part in your lives the yield of this recipe can be almost doubled by adding cream. It also makes it, surprisingly, less rich.

Take 4floz (125ml) of whipping cream, beat it until stiff and then add it to the chocolate mixture before the egg whites.

After that short chocolaty interval, back to the doughnuts.

Actually it was a good thing I had been nibbling (well I call it nibbling...:0) on some mood uplifting chocolate because my dough hadn't uplifted much at all.

Despite that fact, the dough still seemed quite light so I fired up the fryer.

I rolled two walnut sized balls of dough and dropped them in the oil. The seemed to brown much more quickly than the sfinge and, as I suspected, when I performed the obligatory taste test the centre wasn't properly cooked. 

I turned the fryer to its lowest temperature setting and tried again. After a second taste test, and this time I was also joined by my daughter, I concluded that the problem had been solved. 

Hanukah Cookout Part II

Buoyed up with my success at latkes I decided to take on sfinge - I'm half Sephardic and live in a Moroccan development town. It is almost a moral imperative.

However, I was still nervous about that recipe.

To be honest, with recipes I know well I do cook in the 'throw in a bit of this and that' style. But I have suffered several yeast baking disasters in the last couple of years and wanted to commence this endeavour with a feeling of confidence.

If I want to get started, I had to buy the Shimrit. Shimrit is the name of the dry active yeast sold in Israel. It is sold in 50g packets, which can get confusing when US recipes say to use one packet of dry yeast - in US dry yeast is sold in 1/4oz-8g packets. Big Difference :0)

I bought the packet of yeast and it has a picture of doughnuts on the front and on the back is a recipe for sfinge! Great, now I at least had an idea of relative quantities.

The yeast packet said 'Take 1 pkt of yeast, 1 kilo of flour....'. Even with my limited experience, I know that this amount of flour makes enough sfinge for a platoon of hungry soldiers. 

I used ½ the yeast, ½ kilo of flour and it made 2-3 dozen smallish sfinge. 

The day was sunny if cold and the dough leavened quite happily in the light of a sunbeam shining through our window. 

The next thing was the deep-frying. I have a pathological fear of deep-frying. Don't ask me why, it is illogical. 

When I lived at home there was almost no deep-frying - Fish and Chips came from the local Take Away (It was also the Chinese Take Away. The batter was unusual but tasty) and any other chips were those new-fangled oven-chips.

After my Dad trained as a chef he became a little braver with the boiling hot oil than the rest of us but I never deep-fried in my own home, though there was that short stint at McDonalds and the months on the kibbutz when I worked the diet corner of the kitchen and had to fry chips everyday.

For us at home a compromise would be an electric deep fryer but we have never got round to buying one. 

The other day I got on to the subject of cooking with one of my English students and when she heard I hadn't got a fryer she offered me hers. She no longer needed it now her grandson had grown up and was out of his chips craze.

At first I went crazy making falafel, egg rolls and chips with every meal but this was the first time I was going to make doughtnuts.

I pulled down the fryer and set it on the marble counter top. That was when I encountered a major problem - No oil  :0(

We hummed and hahhed as the nearest open shop was a 10-15 minute drive away. 

Then we had a brainwave and asked my parents to buy some on their way back from an ice-skating trip with my children.

The final result were quite delicious sfinge which due to our total inability to stop eating them have contributed to the latest increase in obesity statistics.

My Recipe

25g dry yeast

1/2 kg plain flour

1 tbsp sugar

2 tsp salt

2 cups (16 floz) water

Put all ingredients except water in a bowl. Mix. Add water slowly. Mix until dough is smooht 5-10 minutes. Leave to rise for 2-3 hours.  Shape dough with oily hands.  Deep fry at same temp used for chips until brown on both sides. Enjoy!

Hanukah Cookout Part I

Every year as we approach Hanukkah I plan to fry up fabulous batches of latkes and doughnuts. Using the holidays as an opportunity to display to my children the mixed delights of Hanukah and cooking.

But then some how my plans go awry. 

The first two candles of Hanukah the children are still at school and their evening time is taken up with parties and rehearsals and visits to friends. And even once they are holidays from school after school activities plough on regardless so that is two evenings wiped out and Saturday evening is spent with the in-laws.

Then the Hanukah holiday frequently falls near the end of December when my husband is busy with preparations for stocking in addition to the usual end of the month rush and I have 'end of month', 'end of quarter', 'end of year' and 'plain badly scheduled' financial reports to churn out. 

My children are quite happy to sit at home vegging in front of the TV or trying out the news games they have received as Hanukah 'gelt' and my parents normally dream up some trip to take them on so I don't suffer too much parent guilt for letting my children turn into couch potatoes. But that doesn't leave much time for a family frying adventure.

Considering that, in contrast to previous years, I now work outside the house 2 mornings and 2 evenings a week a Hanukah frying fest this year did not seem likely but then, as my mother will tell you, I always like to be contrary.

First of all I now possess a deep fat fryer which is great as I have a phobia of deep frying.

Second I shelved the idea of cooking with the children. My kitchen is small, my children are restless and we are dealing with hot oil.....

Thirdly I just seem to be in the mood - the weather is cold and I actually got to wear my hat and scarf a couple of times, even gloves.

So we come to Monday evening - second candle of Hanukah. My children, as part of the local orchestra, had been asked to perform at a Hanukah 'do' for the local council. (I will not dwell of the irony of wind instruments and a gathering of local government!)

Well the local council did their usual inconsiderate best keeping the children waiting for over an hour while each council member in turn pontificated on the wonders performed by himself and his fellow council members. 

Blah, blah, blah 'Aren't we doing fantastic things for Shlomi!', blah, blah, blah, 'Forget about the corruption and nepotism!', blah, blah, blah, 'Vote for me!'

The conductor was furious (Go Reuven!) and threatened to send the children home without performing. Most of us parents sat outside making snide comments about the council gas-bags and reviewing the various types doughnuts and sfinge offered as festive refreshment.

Sfinge, being a traditional Moroccan recipe, has an oral traditional - perfect conversation fodder for a group of restless residents, in a town started by Moroccan immigrants, with no way to pass the time except chat ie I was told the recipe by one of the women I work with as we were waiting.

 

A transcript of our discussion 

Her: You take 1-11/2 kilos flour, a packet of shimrit and a hand full of sugar (holds out a cupped hand to give me an idea of the quantity). Mix. Add at least a teaspoon of salt, be generous with the salt it adds flavour. Add water. Mix until smooth.

Me: How much water? 

Her : I don't know. Enough. You need quite a soft dough. Let it rise for at least an hour. Also if you add some alcohol it makes them better!!! 

Invigorated with enthusiasm for Hanukah baking I decided to make .....

latkes

(Look to the top of this post. It says something about me being contrary:0)

Actually I was going to make both doughnuts and latkes but I remembered to buy potatoes and forgot the yeast!

Latkes frequently suffer from my lack of patience as I grab them from the pan when the potoatoes are still cruncy and almost totally uncooked.

So I watched a couple of videos on making latkes to relax. 

I grated my potatoes and onions, mixed in the flour and egg and then set my timer set at 3 minute intervals while I glanced at the TV through the kitchen doorway treating the latkes sizzling in the pan with a certain nonchalant disregard instead of my usual method of staring at them intently, hoping by force of will to make them to cook at Mach 3.

Success!

They were really tasty and after munching through a kilo of latkes my family decided they didn't need any supper. 

Latkes for the win!

Unfortunately I was being so nonchalant I forgot to take a photo!

Doughnuts

Yes, five weeks until Hanukkah and the doughnuts are already in the shops! Yes, yes I'm sure folks from the Tel Aviv and Jerusalem have already spied doughnuts in their bakery. Maybe for them doughnuts, or even donuts, are available year round but here in the BOB (back of beyond) doughnuts are a seasonal delicacies - OK so they are not delicacies rather a sugary lump of fried dough, but round here they are normally only seen at Hanukah.


As soon as I stepped off the bus in Naharia the warm sugary aroma assailed my nostrils. I was virtuous and instead of dashing into the nearest bakery, I entered the health food shop to buy nuts as per my shopping list. Well, the shopping list had actually been forgotten at home but the part about nuts I remembered (the part about raisins I did not!)

Across the road from the health food shop is the most recently opened, and possibly most fancy, conditoria in Naharia. Dudu's shop is all dark wood, glass display cabinets and romantic lighting, and his prices are considerably more fancy than anywhere else in town. Though I feel obliged to admit that the cream cheese cake on chocolate brownie base was ridiculously delicious which another reason why I hurry past the shop safely on the opposite side of the road.

When I first moved into this area the most renowned conditoria in Naharia was Lahmi. On special occasions, such as my release from the army, my father-in-law would order one of their gateaux. Not only was the cake delicious and light but these were the first cakes I encountered in Israel that contained real cream. The added bonus was that the dedication on top of the cake was always piped onto a thin disc of marzipan. Yum marzipan. As other conditoria moved in to town Lahmi went commercial, the shop closed and they now produce an exclusive, read expensive, range of biscuits and cakes to be sold in supermarkets.

The first conditoria to challenge Lahmi was Pie. I heard the name and dreamed of all the delicious pies they might offer: Pies being a staple of the British menu but a rarity in Israel. Naturally, I soon discovered that in that peculiar Israel way Pie sold everything but: Cakes, biscuits, mini pizzas, even fruit tarts but no pies. However, I mustn't complain as thorough the years Pie has provided me with several very yummy, 40-portion, chocolate cakes for my children's birthday celebrations.

As it happened, my way through Naharia went right past Pie front door. And I confess I succumbed. The soft, sugary aroma was too much for my will power to resist. Like all bakeries they had developed a range of glazed doughnuts in order to circumvent the government price control on Hanukah doughnuts ,(yes that is Israel's socialist past you see peeking its head round the corner) however my taste doesn't run to these colourful confections and I chose a sugar-coated, price-controlled, jam-filled doughnut.

Rosh HaShanah Approaches

I'm not sure why but Israeli holidays always seem to sneak up on me.

It might be the slightly schizophrenic nature of the Israeli calendar where business life, doctors' appointments and the long summer holiday are calculated according to the dates of the Gregorian calendar. But the yearly cycle of festivals, minor school holidays and family celebrations is lived in harmony with the Jewish lunar calendar.

At least now we attend synagogue regularly the prayer of thanks for Rosh Hodesh (the beginning of the month) gives me some sense of my bearings as I make my annual trek through the seasons.

Another welcome sign that the holidays are imminent is my husband arriving home with gifts from work.
In England I remember people hoping for a Christmas bonus and there were always the staff parties but that was it.
In Israel it is traditional, even if your workplace is so small you are the only employee, to receive gifts from your employer at both Passover and Rosh Hashanah.

My husband's employer is quite generous and in addition to the gift vouchers which provide some welcome wiggle room in a budget well stretched by festive meals, they also send him home with a gift basket which maybe not be as useful as the vouchers but is much more exciting.(Did I ever mention that I just love opening presents?)

When my son asked 'what's that?' as he opened the door for my husband I knew there were goodies to be had.
After the usual greetings hubby carefully placed the box on the coffee table and I positioned myself as master of ceremonies.
Once we had thoroughly inspected the various delights and sampled some of the chocolates the children became fascinated by the hive shaped honey pot and wooden honey spoon.They filled the pot and spent the evening twirling the spoon in the honey and then letting it drip onto their tongues, I permitted this hedonism with the excuse that the honey was medicinal as an antidote to sore throats brought on by the autumnal night temperatures.

Baking Buns

I thought I would start the season by blogging about the return to school. But so many other bloggers seem to have had the same idea and this year has been relatively sane if a little busy for us.

As we glide towards the end of September and Rosh Hashanah I am, as usual, totally fed up with the heat. I feel sick most of the time and have non-specific food cravings (basically, I crave anything but what I am actually eating)
My very sweet GP diagnosed it as 'an allergy to the Israeli Summer' and thinks the cause is psychological rather than a dietary deficiency. At least Goldstar makes me feel better and the Doc approved it as a treatment!

However, with a job and children to look after consuming large amounts of beer during the day is not an option and if I can't have beer baked goods make a decent substitute.
Unfortunately, our friendly local baker has moved his bakery to a location at the entrance to Shlomi, not within a distance I fancy walking in this heat. Over priced, over sweet synthetic cakes from the supermarket just don't do it for me.

So, during a momentary lapse of reason, in the middle of +30C temperatures I decided it would be a good idea to use up some ripe plums by making Marzipan Plum Buns
There was a major problem - The recipe involves yeast dough.

Now I am fine at baking basic bread and have even purchased a
Kenwood Patissier to aid me in my endeavours. However I never seem to have the time or patience for bread and can rarely roll it thin enough for cakes and cookies, resulting in an item that is all bread and little filling.


The rolling seems to be more successful if I make bread while annoyed. The kneading and knocking back take on the function of a punch bag. But I have to be rather intensely irritated for my bad humour to last through the hour of waiting for the dough to rise and I'm concerned that if my children only get to eat baked goods when their mother is feeling belligerent they will be scarred by some irreversible childhood trauma. - Do I really want them to hyperventilate whenever they encounter a doughnut?

So I was in a relatively pleasant mood when I made the dough and left it to rise. Then I stoned the plums and soaked them in wine. Once the dough had risen, I drained the plums. They were already suspiciously soft and I began to have my first serious doubts.
I was not reassured when I tried to 'stuff' them with pieces of marzipan and even the slightest squeeze turned the fruit flesh into puree.
Determined not to be defeated I knocked back the dough and divided it into sections.

Now I will be the first to admit that I am a failure at measuring by eye - size, weight, length, speed - I do not have the foggiest.
Luckily uneven portions are not a problem in this household where we all have slightly different appetites, but it can leave to more than a slightly hotchpotch effect when I am baking things in batches.

Such considerations aside I divided the dough as evenly as possible, rolled out each section, popped the marzipan stuffed plum on to the dough, and tried to massage it back into a bun shape.

This is where everything came unstuck - literally. The plums were so soft and wet they slid around on the dough which refuse to stick to itself. When I gently tried to shape the dough plum juice leaked out everywhere.

Eventually I had to fold the dough over the plum filling and pinch the edges into adhesion.

The doughy disaster cooked up quite quickly though most of the plum juice leaked out without making any attempt to soak into the dough and impart some flavour. Worst of all when I finally tasted the buns the marzipan, my main reason for endeavouring to bake these buns, was non-existent.

This plate was actually full a few minutes before the photo was taken

I have to admit that although I was disappointed with the results of my baking my daughter and husband were more appreciative. They consumed quite a quantity before I remembered to take a photograph and in the evening my husband begged me to hide them after he had already eaten half a dozen

Oneg Shabbat

Today has been a little weird.

I am not hosting the meal tonight but still had to cook a couple of dishes. No problem except that in my usual fashion I had left the purchasing of certain vital ingredients until this morning and then I didn't feel well enough to go out.

After a while I began to feel better. Luckily as I was about to go out my Dad came round, delivered the lemons I needed and gave me a lift up the hill to the shops.
By this time it was 10:30 and I had to be home by 11:40 for the children.

I had good luck in finding the birthday present I needed pretty quickly. Then I walked to our small shopping centre keeping my eyes alert for any sign of the children as they walk through the centre on their way home.

Nearly forgot one vital ingredient in the supermarket but remembered at the last minute and got out of there quickly as my efficient friend was working the till and when she is around the queue moves fast.

Then to the greengrocer who also had just what I needed and finally to the cafe where they sell the eggs. Lucky again - I bought the last tray of eggs.

I arrived home and began to cook. The children turned up after about 10 minutes and as I was putting the quiche in the oven, my husband walked through the door.

He was home earlier than usual because today was the azcara (yahrzeit or memorial day) for his paternal grandmother.

He helped the children practice on their musical instruments to keep them occupied and out of the kitchen while I made a chocolate mousse and then, while they tidied up, I finished off the tabouleh. I have been a little cautious about making tabouleh recently as the quick couscous often becomes lumpy and tasteless. Today I added the seasoning first, with lots of fresh lemon juice and olive oil. When that tasted good and the couscous was well separated, I added the chopped mint, and finally the tomato and cucumber. According to my husband, this house's expert taster, it is delicious!

I changed quickly and we left for the cemetery. We travelled the road through the Arab villages, Kfar Yassif, Yarka etc. The traffic was heavy and when we got to the junction the traffic coming from the direction of Akko was blocked solid for more than a kilometre. We phoned to warn my in-laws but luckily it was a problem traffic light, which was at that moment being sorted out. The traffic dissipated quite quickly so no one was delayed.

The original Akko cemetery, like the one in Nahariya, is next to the sea on what used to be the edge of town. When they ran out of space a new local cemetery was created far out of town, along the road to Carmiel. It is impossible to reach without a car as there is no public transport and there is a steep walk uphill from the main road. However, it does have a lovely view across the fields to Haifa.

In some cities the Chevrat Kadisha (burial society) makes a lot of fuss about anything non-Hebrew on gravestones. In Akko I think they have given into the inevitable: Along with the Hebrew there was plenty of Russian as well as a smattering of English and Amharic (Ethiopian).

Next to the grave of my husband's maternal grandfather there was a grave with a chessboard etched into the covering slab and there were several graves where the corner of cover slab and been cut away and flowers planted beneath so they poked through - pretty if a little creepy.

One grave had been turned into a rock garden. There was no flat covering stone. Instead there was a mountain-shaped chunk of rock, roughly carved on one side and 'terraced' on the other. The 'terraced' side was covered in smooth stones and nestled in the stones were small pots of hardy but colourful plants. It was quite beautiful.

After paying a quick visit to the grave of my husband's maternal grandfather, the relatives arrived. There were the hugs and hellos, then we made our way to the grave of my husband paternal grandmother and my father-in-law read the appropriate prayers followed by a few moments of reflection.

Then we washed our hands and ate some cake.

As we got in the car and drove home the sky was already starting to darken even though it was only 3:30pm.

We drove past Regba, which is between Akko and Nahariya, and maybe I subconsciously recognised her but my eye was caught by a young woman at the bus stop trying to hitch a lift. At that time of a Friday afternoon there are still plenty of cars but no buses or taxis.

A glance at her long sleeves and long skirt told me she was religious. She was definitely cutting it fine to get home in time for Shabbat. I almost told my husband to stop for her but we would have had to pull across three lanes of heavy traffic. Instead she got a ride with someone who took her to the main junction into Nahariya.

She immediately started trying to hitch another lift from the drivers stopped at the red light. Again, she attracted my notice and when she caught my eye she asked if we could take her to Shlomi. Of course! I immediately called her over and her face lit up with relief.

As she settled into her seat she thanked us profusely. My husband remarked on the lateness of the hour and the fact that Shabbat came in at 4:15pm. She replied that she had though she had until 4:15 pm but her mother had just phoned in a panic because Shabbat started at 4:05 pm. Either way she had been worried she would be stranded somewhere in Nahariya.

My husband drove along at his usual smart clip and we chatted with our pleasant hitchhiker. Shlomi being so small it was no problem driving her to her doorstep and we left her there at 4:01 pm.

It was a pleasing way to start the Shabbat.

Toad in the Hole

For the English speaker in Israel there is much humour to be obtained from the appalling English so frequently encountered on signs and labels.

Finding the 'vegetal' sausages on special offer at the local supermarket inspired me to prepare
the very British and , normally, very non-kosher dish of Toad in the Hole.

Pita Party

Today my children were invited to a friend's party.

We started getting ready at 4pm, late afternoon but the sun was still shining. It was relatively cool outside but I was still concerned that I might be too warm in my long -sleeved shirt. I always forget just how cold it gets in winter once the sun disappears.

By the time we took the bus and started walking along the road to the party's location the sun was setting and it began to get cold.

The place we were heading for is called Taboon BeLul, which literally means Oven in a Chicken Coop.

The northern area of Naharia is still quite agricultural and most of the properties are still small holdings or small farms.

This particular farmer had turned his chicken shed into a location for holding children's parties. The large space was equipped with a kitchen and a play area decorated with rugs and colourful wall hangings. With sofas and chairs against the walls for waiting parents and tired children.

About 50 children turned up for the party and they got a little out of hand but there were people paid to take care of that. I sat on a sofa in the corner, gently sipping some wine and chatting with friends. However, we were sitting by the door and every time someone walked through the cold blasted in so soon we were wandering the room, edging closer to the warmth of the oven.

The main attraction of the 'lul' is the taboon which is a domed oven containing a flat metal plate over the open flame.

The children were all given balls of dough and rolling pins. They rolled out the dough into a vaguely circular shape. The 'pita' were then slapped on the hot plate where they cook quickly. On another table there was labane, za'atar or chocolate spread to put on the homemade pita.

Strange to think that when my father was growing up all his bread was cooked in a similar way.

The Quiche

Tonight we are having a pot-luck supper at our congregation to celebrate the birth of a grandchild to one of our members.

My contribution is a quiche.


Shabbat Shalom!

Freaky Friday

I can't actually believe I have time to sit down and write this.

This week is my son's birthday and so I have invited all the family to Kabalat Shabbat.

The family includes my parents who celebrate Kabalat Shabbat every week with a meal which we share with them, either at our house or at theirs, a couple of times a month.

The family also include my in-laws. The ma and pa in-law who are extremely secular and rarely celebrate Shabbat or in fact any Jewish festival, and the bro-in-law plus roommate who rarely eat anything but rice and lentils unless someone else is cooking.

Despite the differences, all are appreciative of my cooking and extol the delights of the various dishes I provide. Which is enough of a boost to my ego to make it all worthwhile.

Also since the purchase of a decent oven these family meals have been relatively easy as I just have to plonk seasoned chicken on the oven tray, set the timer and voila!

For once I have kept to my plan of organisation and by last night I had the birthday cake prepared as well as the home baked challah. In addition, the cabbage salad and spiced carrots were waiting patiently at the bottom of the fridge.

I was left with only the chocolate mousse to prepare and a ton of potatoes to peel.

Due to the shmitta year vegetable prices are already ready rising so instead of spending hours hacking expensive cucumbers and tomatoes into the tiny pieces required for an Israel salad I opted for frozen broccoli.

The Mediterranean diet is all very well but a girl brought up on curly kale and brussel sprouts does yearn for the occasional green vegetable. Even the cabbage in Israel is white.

Friday looked to be a pleasant day. In addition to my relatively light workload the hubby announced he was taking the day off work.

Technically Israel has a 5-day working week from Sunday to Thursday. Nevertheless, everybody we know works half day on a Friday. If my husband takes the work's bus he gets home around 2pm which gives him time to eat lunch, take a nap and shower before we leave for synagogue at 5pm.

Having him at home all day is a luxury, he can pop into town for last minute shopping, lend a helping hand with the cleaning and generally keep me company as I prepare the house for Shabbat.

Unfortunately, he came home last night with high colour and dopey eyes. By this morning he was feeling infinitely grottier and almost had a temperature. He slept late but at one point got fed up with being in bed and went out to do a little shopping.

He returned so exhausted he crawled straight back into bed and didn't surface until 2:30pm when he wandered into the kitchen in search of food.

As much as I appreciate sandwiches, I didn't feel they were appropriate nourishment for a sick man so I removed him from the kitchen and prepared some noodles. The eating of which exhausted him and he is now dozing yet again , this time on the sofa.

Of course, crazy woman that I am, I didn't feel that even the additional work of tidying and cleaning the house unaided and taking care of a sick hubby was quite enough to keep me occupied so I decided to make meatballs with peas which has recently become a favourite, especially with the hubby.

Despite tempting the fates they must have been on my side. I managed to roll the meatballs without great chucks of mince sticking to my hands, I managed to fry them without creating an impromptu burnt sacrifice and I even managed to remove them from pan to plate without too many disintegrating all over the kitchen floor.

The same luck pervaded my other cooking and housecleaning endeavours so having determinedly resisted the temptations of the internet, a comfy bed and my knitting all morning I had a prepared meal and a clean house by 2pm.

Now I am going to wrap a present and take a nap before we assess just how my poor sick spouse is going to handle the rest of the evening.

Food, art and sirens

Yesterday I woke to find two small mammals snuggling me.
Even with the ventilator I was rather hot and realised I had slept late – no bombing.
I felt a vague possibility form in my brain - maybe it was over? I ignored the thought before it was fully formed in order not to jinx it.
I took a quick look at my email and carried on with the improvements to my blog template that I started the day before.

My father popped in during the morning with something I’d left behind and to say a final ‘Lehitraot’ (see you) before he leaves for Beer Sheva.
He‘d heard from his sister in Beer Sheva that my cousin from Naharia was now living on a kibbutz because her house in Naharia had been destroyed. When I phoned she told me that her husband’s work is paying for the stay at the kibbutz for the meanwhile but afterwards they will have to live with family and friends until their house is rebuilt. It is the house where they brought up all their children and I remember it from my first visit to Israel in 1979.

I also phoned to see what had happened at the municipality. They said no deliveries had been made the day before because of all the sirens. When I inquired the lady confirmed that that there were no more toys or activity kits for children.

Fortuitously just as I finished speaking to her my friend from the Reform Movement’s Keren BeKavod phoned to ask directions to the municipality – they were making another delivery. She also asked for an update on our community’s needs. I replied that apart from the constant need for food staples and canned goods they had run out of toys and games for the children.

I went outside for a little while. The sun burned my skin and heat beat up off the road. There was no refreshing breeze and world seemed nakedly exposed to the unremitting heat. A couple of people were walking around and a group of old people were chatting under the building opposite. Suddenly there is the most tremendously clatter. One of our neighbours with a ground floor garden flat had decided to mow the lawn. He was not rushing and even stopped to have a heated discussion with his wife.

Interruption

10:53am and there goes the first siren of the morning. My son scampers in to the security followed by daughter trying not to spill a bowl of cereal and grumbling that she is missing her TV program, yet again.

The first sirens went off about the same time yesterday. There were several loud bangs so I checked the news and sure enough someone in Shlomi had been injured. It said a man, though later this was corrected, and I phoned Dad to check he was OK.

My father-in-law also phoned. A work colleague lives near me and said one of his neighbours’ houses had played host to a katyusha the previous day. I hadn’t known.
I feel so isolated from reality. Being solely responsible for the children I can’t even leave the house.
My father-in-law reiterated his offered of help and added that his collaegues from Shlomi had also offered to help.
Also one of my husband’s colleagues phoned on his return North to work to remind me he was only a call away if I needed any assistance.

So far I am OK and not in desperate need of anything but it is comforting to know I have so many people on call – just in case.

Early afternoon the sirens calmed down a bit so I was able to give the children a late lunch. I made the Israeli classic - Schnitzel. No, not Viener Schnitzel. I couldn’t afford veal even if I did buy it, which I don’t on principal.

And a quick digression. I have tried to find out how veal is produced in Israel but have had difficulty obtaining any information. Anytime I’ve spoken with animal rights campaigners they just give me the usual dogma about becoming vegetarian. Waste of breath guys, waste of breath!

To digress even further I was pleased that Kashrut authorities have decided that fois gras can’t be kosher because it involves cruelty to animals and now the practice of force-feeding is banned.

But back to Israeli Schnitzel, which is chicken or turkey breast beaten into thin slices then breaded and shallow fried.
I don’t actually do it a lot because although the children like my homemade breading I find it a bit bland no matter how much seasoning I add.

Now I am part of the ‘slow food’ movement not because it is fashionable but as someone descended from a family of cooks it is genetic. I can remember first peering over the edge of the mixing bowl and my joy when at five my grandmother judged me old enough to help with the weekly cake making. I prepared my first roast dinner aged 9 and even helped my parents cater my own wedding.
I don’t quite understand the point so called shortcuts like cake mix – you still have to add most of the ingredients and it takes just as long – and ready made portions are so tiny I can’t regard them as any more than a snack, a very expensive snack. I cook at least one meal a day and save processed foods – like frozen pizza and those dreadful sausages the children love so much – for days when I’m pushed for time.
Naturally I regard prepared schnitzel coating with more than a little suspicion. It took a war for my will to weaken and last week I hurriedly threw a packet into my shopping basket before I could change my mind.
It was a great success. The children snaffled up their schnitzel with glee and I was pleased to have relatively little mess to deal with. I have to admit that I have been convinced but I still don’t see the point of a cake mix.

During the afternoon it was quiet enough for the man from the municipality to drive round and drop off a box of supplies. Of course I am grateful for anything to help eke out the rations I have at home but it is obvious that they are running low on supplies. Apart from the ubiquitous bagele and petite beurre biscuits there were some basic supplies like oil, pasta and drink concentrate and a positively industrial quantity of green tea with mint. But no treats for the children or anything that could provide the basis for a nourishing meal.

It was relatively quiet until the evening when so many sirens went off I lost count and it seemed that every time the children asked if it was safe to come out the siren went off again.
Finally it calmed down and we just heard the boom-boom of artillery in the background.

I made toasted cheese sandwiches which are popular with the children and so easy.

Later on my Dad phoned to say he’d reached Beer Sheva safely and was having a pleasant time with his sister and her family.

I decided to take a rest from the computer and watched a film about Modigliani. I hadn’t realised he was Jewish. I loved hearing all the Italian though I was surprised at how much I understood.
Just a question to anyone who speaks Italian – What is all this Mo DIG liani? Has Italian pronunciation changed since I learnt the language in the 1980s?
Mind you, my ears were too numb from all the bombing for the pronunciation to really annoy me especially as I was so swept along by Andy Garcia’s passionate portrayal of the painter.

I went to sleep dreaming of fine art.

ES

Supplies for Shabbat

The last time we were stuck in shelters for a long time was operation Grapes of Wrath in 1996 when the previous Mayor was in office. Then we received a leaflet at our door detailing the various activities available and even though the bombing was less constant, with army authorised ‘shopping breaks’, every Friday they came round with a box of rations including fruit and vegetables so people would have supplies for Shabbat.

On Wednesday we visited my parents so the children could say goodbye to their grandmother before she went to England. My Dad mentioned that another pick-up full of food packages had gone past.

Although the TV is always informing us that so and so has donated such and such to the residents of the North so far we have received nothing. And that didn’t seem right.

My parents’ neighbour works for the municipality and had mentioned that he was delivering donated supplies to various addresses. He was surprised that my parents, being pensioners, haven’t received anything but kindly dropped off the occasional leftover items.

I phoned up the town hall and asked why neither my parents nor I had been informed of what was available both in the form of supplies and activities. After quite a heated exchange the crux of the official’s argument was that they felt there was no need to inform residents of what was available, we would become aware by word of mouth and then phone the town hall to ask.

I pointed out that in the present situation there wasn’t must socialising and I could either stand out among the katuyshas to check on what my neighbours were receiving or I could phone the town hall every hour. Would he like me to phone the Town Hall every hour?

Naturally he didn’t like that idea and I pointed out that system of ‘by word of mouth’ meant that only people connected to, or neighbours to, people working for the municipality would hear what was available which was not an equitable way of distributing items that had been donated to all of the people still living in Shlomi.

I added that in such a small town with about 50% of the residents ‘gone south’ it wouldn’t be an impossible task to phone round to each house to check who was still at home so they could make efficient deliveries.

After my rant the official gave some bluster about me needing to be signed up even though I pointed out we were already signed up, from the trip to the water park. He said they would phone me.

Surprise, surprise but come 12:30 pm Friday and no one had called me. I heard one of my neighbours outside complaining that something ‘Just wasn’t right!’ It seems another pick-up had gone past laden with food packages but had delivered to no one in our road, even though the house opposite are government housing with many pensioners, new immigrants and one parent families.

At this point my husband arrived home from work and in order to prevent a meltdown, mine, I asked him to phone the town hall to find out what was going on. He was answered by a nice lady I know from the children’s after-school activities. She said we were definitely on the list so there must have been some mix up. She would sort it out and call back.

I also mentioned that many people were upset at the way the distribution was being handled and any perceived lack of fairness would not sit well with donors.

My Dad didn’t receive a call either. When he phoned to check they confirmed he was on the list but my Dad is not quite as proactive so he didn’t charge down to the town hall and despite their assurances nothing was delivered to him.

A few minutes afterwards they called back to say they had a food coupon for us, that could be redeemed at the local supermarket, but we would have to pick it up immediately. My husband jumped in the car.

When he got home he had the coupons as well as several boxes of supplies plus bottled water (I have never drunk so much bottled water in my life!)

He reported that the emergency centre was a chaos of activity with just about everybody who worked for the municipality manning the phones, including the mayor himself, in an effort to get the donations distributed before Shabbat. Seems they had finally realised that the ‘word of mouth’ system just wasn’t going to work and lack of organisation rather than nefarious intent was the cause of the distribution problems.

My husband is always the diplomat and went to personally thank the mayor for his efforts of those of the town hall staff.

ES