I’ve Got Some Explaining to Do

Our gracious host Renard of https://renardsworld.wordpress.com has kindly published my guest post that features the Indian Goddess Lakshmi and my recipe for stir-fried lotus root. In my post, I have neglected to explain the link between the two, and anyway, why is Lakshmi always depicted sitting on a lotus flower? Here is the answer, Beautiful…

Falafel Frida Defies Pharaoh

The fault is entirely mine! A timely reminder about an International Falafel Day (what will they come up with next, I wonder) had been issued by lovely and efficient Carol of https://carolcooks2.com, but between holidays, work, boat, and visiting grandchildren, I missed it. Perhaps you can forgive me, Beautiful People, if I bring you this…

My Shavuos Menu

Contrary to all other Jewish holidays, when we prepare festive meals that include both fish and meat, signifying rejoicing in His benevolence that grants us abundance, traditional Shavuos table is laden with dairy dishes, from blintzes to cheesecakes, and anything milky delicious you can think of.  One of the reasons for this unique menu is explained in…

Cheese and Raisins Pie

I am sure this was more of an afterthought. It was like, hey, we are already making traditional green savory pies, why not bake something sweet for kids to enjoy! I remember my father, the quintessential kid, sneaking into my grandmother’s kitchen to snack on the sweet filling while the dough was being rolled and…

Cheese and Scallions Pie

The holiday of Shavuos is starting in two days, and I have been volunteered by The Boss (my husband) to make our traditional cheese and scallions flaky pies for the entire congregation. I have just finished baking them and will deliver the baking sheet with four huge pies to the synagogue tomorrow, to be shoved…

The Real Treasure of the Caribbean: Haiti, Part 2. Fried Accra.

Slavery started in Haiti with the arrival of Columbus. Met with friendliness, welcoming gifts, and delicious local fritters called Accra or Akra, he described the native Arawak Taino people as “tractable, and easily led; they could be made to grow crops and build cities” (Mellzer, Slavery: A World History, 1971). And the gentle, helpful natives were…

Eggplant Caviar Odessa Style

In the midst of the war, despite the tragic events described in my post Hello, Ovid! Я вам не скажу про всю Одессу… (war edition), the inimitable quirky Odessa sense of humor keeps the spirit strong. The following photos were taken in Odessa a few days ago: “Tossing trash on the street, don’t forget to…

Pumpkin Boats

Lovely Carol of https://carolcooks2.com has informed me that October is a National Pumpkin Month. Since I am not on pumpkin track yet, and neither are the stores here, I am repeating an old nostalgic recipe, posted in the B.C. before Covid) era, when cruise industry was booming and our little boat had not been swallowed…

Tofu Can Bite, Too!

This is a multipurpose endeavor, Beautiful People. Lovely Carol of https://carolcooks2.com has announced that today is both an International Vegetarian Day and The World Music Day. I have thought of combining them in one post, especially since I already have it, originally meant for Sukkot. Even thought the holidays are over, I still hope you…

My Grandmother’s Recipes: Part 3, Appetizers.

We are up to holiday appetizers and Part 3 of my story, Beautiful People (click for Part 1, Part 2, Part 4, Part 5, Part 6, Part 7). 3. Hassidic Jews – from Hassidism, a religious movement originated in Southern Poland in 18th century 4. Reds – supporters of the Red (Bolshevik, later Communist) Army 5. Whites – supporters of the…

Magic Curried Mushrooms

Why did people in Ancient Egypt call mushrooms “the plant of immortality”? Did they truly believe that eating mushrooms would make them immune to human frailties, deceases, and ultimately, departing this world? Not really. They never had a chance to see for themselves because the pharaohs loved mushrooms so much that they declared it royal…

We Have a New Guest Chef – Dolly Aizenman

Originally posted on A Jeanne in the Kitchen:
It has been quite awhile since our last Guest Chef. No one has been sending anything in, and I miss that. I love seeing what’s cooking in your kitchens. But all that has changed, and now, we have a new Guest Chef, my friend, Dolly Aizenman. You…