Wednesday, December 9, 2015

Portabella mushroom salad

 I hope everyone is having Chanukah that is filled with family, friends, good food, laughter, and warmth! Here is a recipe that you could add to your Chanukah party menu…

I loooovvve a good salad. A good salad enhances any meal from ordinary to elegant or festive or balanced. Not only do I like a good salad but I like a funky salad with tangy tastes, interesting ingredients, and unique toppings.  So I am just so ashamed that this blog barely consists of any salad recipes. The reason for this is that I generally make my special salads for Shabbos, so they are assembled and put together on Shabbos, hence no picture taking.

Wednesday, November 11, 2015

Tips on Toilet Training:

Learning to "Stay Dry" 
Toilet training. Those 2 words say it all! I really went into the process pretty confidently. I mean, they say girls are easy. All kids do this and I am a capable mother, right? No big deal!

Oh. My. Goodness! 1 year later after starting the process, and I’m still trying to tackle toilet training! Toilet training has been a real challenge for us, but I have heard from others that it went easily and smoothly for them.  Every child will progress at their pace; however, because my experience was especially hard, I have acquired many helpful tips for first-time toilet trainers.

Tuesday, November 3, 2015

Pickled Salmon

We just came back from an amazing weekend with my brother in-law and sister in-law. We pretty much always stay home for the weekends because my husband’s in medical school and can’t afford to lose out on any studying time. This week happened to work out, and we spent Shabbos in a lovely hotel up north. It was nice to be surrounded by Hashem’s beautiful creations of nature and to have a break from regular Shabbos chores of clearing the table, washing the dishes; you understand my drift, right?  

Sunday, October 18, 2015

Pumpkin Muffins

Hello again. Thanks for not losing hope in me. So many things have happened since we last spoke. There has been Rosh Hashana, yom kipper, and succos; Esther and Noach started gan; I found a very part time job as a therapist in an alternative girl’s high school; and currently terror attacks are happening rampantly throughout Israel.

Monday, August 10, 2015

Granola Bars

I actually first encountered this granola bar at a BBQ. I know what you’re thinking- What’s a granola bar doing at a BBQ. Well at the time it did make sense- mainly because I had no idea that it was a granola bar. It was served on a dessert platter with cookies and brownies, along with a big bowl of watermelon. I grabbed one, thinking it was a peanut butter chewy bar. Afterwards, I was speaking to the teacher (part of the NEIJS program- read previous post) who hosted the get-together and told her that I wanted the recipe for the oatmeal chewy bar. She was so excited to tell me that it was actually a granola bar, made with under a cup of sugar and with whole wheat flour.

Sunday, August 2, 2015

Stroller Cookies

I hope everyone has been having a wonderful summer. Summer has been really busy around here, in a good way! During July, my husband and I worked in a Jewish Medical Ethics and Israel Experience Program in Bayit VeGan. It was a wonderful experience in so many ways! Now in August, we are all
home, and we are trying to make the most of our time together. I was actually contemplating just waiting until summer was done to write a new post, but thanks to my cousin, Yehudis, I was motivated to find the time and do it!  

Monday, June 22, 2015

Crock pot Turkey Meatballs

I feel like people don’t use recipes for meatballs. Whenever I would ask people for their meatball recipe they would be like, “Oh it’s so simple! You just crack an egg into your chopped meat, add some breadcrumbs, make ballies and place them in a pot of boiling marinara sauce.” Regardless of the easy peasy recipes- that don’t actually require a recipe-my meatballs always failed.

Tuesday, June 9, 2015

Apple, Pear, Strawberry Spinach Salad with Strawberry Vinaigrette

This salad is everything a salad should be- refreshing, healthy, different, and very tasty. The thing that I dislike most about fruity types of salads is the amount of sugar the salad dressings usually call for. It’s so counterproductive, don’t you think? Salad dressings should be as pure and as natural as possible, while still maintaining a deliciously sweet or spicy flavor! If you share these beliefs then you’ll love this Vinaigrette. It has 2 tablespoons of honey and the rest of the sweetness is from puree strawberries.

Wednesday, June 3, 2015

Double Stuffed Mashed Potatoes

If you are on the actual blog page, I am sure you have noticed that a few changes are in the midst of taking place. That’s right! Polkies is getting a makeover! Wahooo! The change that I am most excited for is the RECIPE INDEX! The recipes on this blog will now be organized according to course, flavor, subject…you get the idea. I am not an organized person by nature, but I do appreciate organization! This has all been made possible by graphic design artist and web designer, Elisheva G., who also happens to be our wonderful neighbor and friend. For all your graphic design needs please email and you’ll receive quality results and excellent service!

Thursday, May 14, 2015

Streusel Challah

There is something magical about biting into a piece of sweet, warm, challah on a Friday night, especially if it has sugary crumbs on top!

I was first introduced to this recipe at my friend’s Sarah’s house. I have not eaten it in over a year, and randomly my husband and I were reminiscing about Sarah’s delicious streusel challah! And so I did a quick internet search and found a streusel recipe that received great reviews and did not use margarine. Here is the link to the site:

Sunday, May 10, 2015

Low-fat spinach lasagna

It’s so thrilling to FINALLY be posting a dairy recipe! WAHOO!!

I knew the “Low-fat” phrase would catch your eye. It always does. There is something about low-fat food that is just appealing. This lasagna calls for low-fat cottage cheese, plus spinach and mushrooms! C’mon that definitely puts a healthy twist on lasagna. It’s my mother’s recipe, and she always served it with breaded flounder or salmon and a fresh salad; the quintessential example of a balanced meal! However, when I make lasagna, it’s generally JUST lasagna, and I don’t feel too bad about it because the veggies are in the dish.

Wednesday, May 6, 2015

Peach Berry Cobbler

This is my signature summer dish! I’m really excited to see the sun…it’s been a while. The thing is that the stores are not selling peaches and blueberries yet. Maybe it’s because of shimita or perhaps it’s just too early? I’m not sure. I used canned peaches and frozen blueberries this time around, but I generally use fresh fruit for this recipe!

Thursday, April 30, 2015


With a title and a picture like this, I need to do a lot of explaining, which will be my pleasure, really.

 Yapchik is a polish cholent. Its main difference from traditional cholent is that it lacks beans and barley. The best description of yapchik would be to call it a meat potato kugel. It’s truly decadent, in a manly sort of way. It’s made in a crockpot or pot and cooked overnight. Grated potatoes on the bottom, a layer of meat in the middle, and grated potatoes on top.

Tuesday, April 21, 2015

Quick Teriyaki Chicken Stir-Fry

Hi Guys :)
If you’re like me then you’re always scrounging for new, easy, and healthy dinner recipes! Dinner is one of those things that happens EVERY. SINGLE. DAY!! There are no breaks when it comes to serving your family good food. The truth is that dinner is so much more than food; it’s a time when everyone is nourished physically and emotionally. When my husband and I eat dinner together, it’s our time to connect after a long day and share whatever funny (or not so funny!!) things happened that day.
I remember coming home from school each day and asking my mother what’s for dinner. To me, it was a standard question. No malice intended. I had a long grueling day of cliques, teachers, and quizzes, and now I wanted to hear about the one stable and good thing that was coming my way- a hearty dinner.
Now that I’m wearing the apron, I could appreciate how much pressure that simple question could create! I mean if dinner is not prepared or not a family favorite then this question could bring on serious tension. However, on days where a delectable dinner is warming in the oven and ready to eat, the standard dinner questions are music to my ears.
So friends, let me share with you a dinner recipe that is quick (it’s in the name), healthy, and really good!
Just some tidbits: This recipe was first introduced to me by my one and only sister J. I then discovered that it’s written up in the Bais Yaakov cookbook. I basically used their measurements and wording to write-up the recipe, with some changes. If I want to serve more people than 2-3 with this recipe, I just add another pound of chicken without changing any other measurements. Also, click here to read about how you could cut your prep time in half by prepping and freezing your chicken in advance.

Monday, April 13, 2015

Apple Sauce

Pesach was really nice, thank Gd, but there was never enough time to post any recipes! My mother in law was flying in the kitchen from one dish to the next, and I could not take notes fast enough! So now that everything has calmed down, I hope to catch up and jot down some of the pesachdik recipes!
This apple sauce recipe is quite easy and appreciated by all. After a 3 course yom tov meal, this light and sweet dish was the perfect thing. My baby cried because I was not feeding it to him fast enough!!
Hope you enjoy this kosher for Passover dish- on the holidays and all year round!

Thursday, April 2, 2015

Flounder Vegetable Roll

I have always been in awe of my mother in-law’s flounder roll-up starter. It’s a statement dish. I guess the statement would be that “Yom tov is here and that is why this beautiful starter is sitting before your very eyes!” This Pesach we have the honor of hosting my in-laws. They arrived a few days before yom tov, and my mother in-law and I are busy baking and cooking and making menus in the kitchen. Well, she’s mainly the one cooking and I’m mainly just watching! When she asked if I could peel and grate the veggies for the flounder roll-ups, I was super excited. I always meant to ask for the recipe, but it never happened. Now that I played an active role in the process, I saw that it really does not take as much work to make this beautiful master piece as I had previously thought!

Here are step by step instructions with pictures. It’ll show you that it’s not as hard as it looks J

Tuesday, March 24, 2015

Malkie's Versatile Apple Cobbler

Whenever my mother would place sweet side dishes, such as this one, on the table, my father would always remark, “Why are you serving dessert now?” It’s a bit of a joke in our family. I’m sorry to state the obvious, but the reason sweet fruit cobblers are served with the main dish is because of the delectable combination of sweet and savory! It’s definitely a modern day zach (Yiddish word for thing)! It may even be an American zach because Israelis are very into their salty and savory for the main dishes. Not that we have eaten with too many authentic Israelis, but that’s just the vibes I’ve been getting.
My favorite aspect about this cobbler, besides the fact that it’s easy and delicious, is that I don’t need to worry about placing it in a serving dish. All I need to do is gently place a spoon on top of the topping, and it looks elegant enough to grace the table with its mouthwatering presence!
One Thursday night, I realllly wanted to make an apple cobbler, so I called my reliable and resourceful sister. I just wanted something that was tried and true. As she was telling me the recipe, she was listing different possible additions I could add to the cobbler, and then in a moment of inspiration, she was like, “It’s very versatile this cobbler! How about you call it, ‘Malkie’s Versatile Apple Cobbler’.” And that is exactly what I did J.
Hope you like it!

Saturday, March 21, 2015

Join my new campaign: "I don't judge mothers."

Here is how it all started. One day I was in the park with my darling children when I noticed my 2 year old daughter, red cheeks and a bored expression. She was eyeing a 12 month old baby, who apparently had just been introduced to walking. I knew what was coming. Should I close my eyes? Before I could stop her, she was charging like a bull to red. He had no chance and was on the floor with my grinning daughter standing by his side. The mother of the baby rushed to her child’s side while I grabbed my daughter’s wrist, and told the mother I was sorry. It hurt me seeing my daughter act with no compassion, but it hurt even more when the mother asked me, “Do you discipline your child?”
I was talking to a friend about what had happened, and she responded confidently, “Well, I don’t judge mothers.” She then proceeded to tell me a story about how she was by a swimming pool, and a little boy pulled off his swimming diaper and started “pooing” on the side of the pool. One of her friends said, “Gross! How could his mother let that happen!” A different mom then said, “Well, I don’t judge mothers. I’m a mother and I know how hard it is sometimes.” My friend ended her story by telling me that after that day she decided not to judge another mother.

Thursday, March 12, 2015

Butternut Squash Soup

I don’t know about you, but since Purim, I’ve been eating a lot of j-u-n-k! We just have a lot of food in the house that lacks any substance or nutritional value, like bubblegum, wafers, taffies, and cookies {Notice how I did not include chocolate in that list! Calling chocolate junk is just an insult!}. I’ve been craving something delicious, home-made, wholesome…something like a hearty bowl of soup! I’m not even a soup-obsessed girl! I never crave soup. That’s my sister in-law’s department. She would rather have 3 bowls of soup than a chicken main course. I’m not that type. The thing is though is that there is something about soup that just says “home cooked”. Soup is the kind of food that is sitting on the stove, on a low flame, with a soft steam pouring out of the cover. It’s the kind of food that you can’t whip up in 10 minutes (well I guess those powdered soups you could, but that’s obviously NOT the same thing!). It’s more like someone prepared something nice, warm, and delicious just for you. So enough of this peeking in the pantry for unhealthy and non-nutritional treats, time to make something special for you and your family!
This Butternut Squash Soup has been in my family since forever! But I do think we found it originally from the Kosher Palate, which technically only came out 14 years ago. In any case, as you can see from the actual recipe, it’s really no big deal. I’m not going to lie; peeling and cutting the Butternut squashes is a big pain! It’s basically what takes up the whole 25 minutes of prep time, aside from chopping the onion. If you could afford the few extra bucks than buy it pre-cut and peeled. It’ll make the whole process sooo much easier and quicker. If not, then you’re in good company (hehe)! It’s worth the energy!

Monday, March 9, 2015

Sweet and Sour Chicken

I hope everyone had a joyous Purim this year J
I wanted to share with you a really fabulous recipe that I made for our Purim seuda (meal).  My mother saw this recipe on Pinterest and graciously directed me straight to it! This is the 2nd time I have made it and so far so good. It totally tastes like Chinese take-out, minus all the MSG. This is a recipe that I want to save for special occasions, like Purim and birthdays and of course, shabbos. 
Here is the site where I found the recipe: It’s a very professional blog with wholesome family recipes, so go pay Natasha a visit! Here is the exact link to the recipe: She provides step-by-step pictures and instructions. 
Do you have a special occasion coming up? Add this to your menu!

Sweet & Sour Chicken
Prep time: 35 minutes
Bake time: 1 hour

2lbs chicken breasts, cut into 1 and a ½  inch chunks
Salt and pepper to taste
1 cup corn starch
3 eggs, beaten with a fork
¼ cup oil, plus more if needed
½ cup apple cider vinegar
4 tablespoons ketchup
1 tablespoon soy sauce
¾ cup granulated sugar
½ tsp salt
½ tsp garlic
1.       Preheat oven to 350 degrees
2.       Season chicken chunks with salt and pepper
3.       Place chicken chunks in a zip lock bag with corn starch and shake well, until chicken is well coated
4.       Place the beaten egg in a large shallow dish and drudge the coated chicken in egg. You may need to do this in shifts.
5.       Heat the oil in a large skillet
6.       Place chicken in oil and allow sizzling for 30 – 60 seconds. Chicken should not become fully cooked, just crispy on the outside.  This also may need to be done in shifts. Add more oil, as needed.
7.       After frying chicken, place in 9x13 pan.
8.       Mix sauce ingredients: apple cider vinegar, ketchup, soy sauce, sugar, salt, and garlic. Pour sauce over chicken in 9x13 pan
9.       Bake chicken uncovered for 1 hour. Mix chicken at least 2 times while baking to ensure that all the chicken is cooked in the sauce.
10.   Garnish with sesame seeds and  cut up scallions. Serve over a bed of rice

Tuesday, March 3, 2015

The Shul that Davened Yizkor Twice

I know many of you who observe the holiday of Purim are very busy with all your preparations. I am busy too. Trust me! However, this topic is not about the hustle and bustle of Purim. It’s about my grandfather, Zaidy Moshe.  I wrote this up shortly after my grandfather passed away, around 3 months ago. Ironically, right before purim(!!), I decided to share it with you. Don’t worry. It’s not sad. It’s inspiring and uplifting. I hope you enjoy.
The Shul that Davened Yizkor Twice

My grandfather passed away this month. I was unable to attend the funeral, as it was in Montreal, a far drive from my home in Israel. To compensate for being so far from family during this emotional time, I spent Friday night, after my babies had gone to bed, telling my husband different stories about my Zaidy.
There was one story that happened a few years ago that left a strong impression on me. I remember spending shimini atzeres and simchas torah at my grandparents’ house. It was cold there. My Zaidy had recently been sent home from the hospital.
I woke up shimini atzeres morning, and it was raining outside. My grandparents and mother were drinking coffee and eating sour cream cake in the small, cozy kitchen. There was a small argument occurring. My grandfather had mentioned that he wanted to go to shul to say yizkor for his parents. My grandmother was furious that he could even think of jeopardizing his health by going out in the cold, right after he had come home from the hospital!

Sunday, February 22, 2015

Meat with Hummus

Remember I mentioned in previous posts that I often get bored of my recipes? Remember I mentioned that I often crave recipes that are different and exciting?
Meet this recipe! It says different and exciting all over it J
I first encountered this appetizer at my friend, Aidel’s house over Rosh Hashana (holiday celebrating the beginning of the Jewish calendar). It’s just like Aidel to have funky and inspiring food on her table. She is a food guru, after all! When I asked her for the recipe, she told me that she had eaten it in a restaurant and merely replicated the dish. I wasn't about to start jotting down a recipe that she had created from her own taste buds.
A couple months down the line, we received an invitation from a lovely family in Ramat Beit Shemesh, the Rapps, to come join them for Shabbos lunch. When we sat down to our meal, she also placed down the beautiful and exotic meat and hummus dish. When I saw Sara Rapp during the week, I asked her if she by any chance had the recipe to the meat and hummus appetizer. I was waiting for her to say something like, “Uh I do, but I’m not allowed to share it with you.” I was glad when she carelessly replied, “Sure. I’ll send a picture text.”
Now we have it, the Meat and Hummus recipe. It’s super easy, super non-traditional, and super delicious!
I would advise you to not serve this recipe to picky guests. I once served it to a table full of seminary girls and they just started the dish down! Seriously. However, we have also served it to couples who loved it as much as we do.

Thursday, February 19, 2015


A gut chodesh, everyone! (Yiddish and Hebrew- and it means enjoy the first days of the new month J)
It’s so nice that Adar is here again (Adar is the Jewish month that symbolizes joy and happiness in the Jewish nation).
This is a very apropos time to discuss the recipe of hamentashen! Yay! Hamentashen is the triangular, jelly-filled cookie that is eaten during this time to remember the wicked antagonist, Hamen, in the Purim tale!

Don’t these Hamentashen make you happy? Don’t you hear them whispering, Purim is on its way….
Now, the recipe below is not just a simple Hamentashen recipe. It’s really an awesome cookie dough recipe that could be used for various uses, aside from hamentashen, but also including hamentashen. This dough could be used for fun cookie-cutter cookies with sprinkles and chocolate chips; it could be used for a cherry pie; or it could be used for hamentashen! Understood? My mother gave me the recipe, and she received it from our very dear neighbors, the Shurins.
The dough tastes delicious, both baked and raw! It is a bit sticky, though, so make sure to work on a floured surface, and constantly add flour to your hands and the rolling pin. Don’t knead more flour into the dough; this will affect the consistency and texture of your cookie.

Monday, February 16, 2015

Colorful Couscous Salad:

I was sitting in my mother’s kitchen one day when she gave me a couple of cook books. “Rechy, I get most of my recipes online these days, and I definitely have not touched these in years.” I was more than happy to add some cookbooks to my meager collection. One of them was a paperback book called “Kosherlicious Dishes” by Chabad of Owings Mills. This definitely was the least appealing to me from them all. It was simple: no pictures of recipes, no glossy pages, and no graphic design.
Every so often, generally when I am hosting guests, I get into these nervous frenzies were I am like, “I have such boring recipes. I need something new!  I need something different!” And then I take down all my cook books and start manically turning the pages trying to find that elusive recipe.
Well it happened one Thursday night, when all my cookbooks were strewn across the kitchen table, and I was frantically searching for a new and exciting recipe. Frustrated with my lack of progress, I dug deeper into the cabinet that held my cookbooks and pulled out the small paperback Chabad cookbook. “Hmmm, maybe this has something.” I was shocked to find some wonderful recipes in the salad and kugel sections, recipes that I still hold dear today.
I just want to take a moment to apologize to the “Kosherlicios Dishes” Cookbook for not giving you a chance right away.
In any case, I was especially pleased to find the “Colorful Couscous Salad”. There is a very well-liked Shabbos take-out in Baltimore that has an array of beautiful salads and the “Colorful Couscous Salad” reminded me of one of the salads they sell.

Oma’s Zucchini Soup

The day I received the email with “Oma’s soup” was a very big turning point in my marriage.
You see, Oma’s soup was not just a regular zucchini soup, it was a recipe that was full of nostalgia for my husband. When he was young, his parents and 6 siblings would often travel the 1 hour trip from Monsey to Borough Parkto visit Oma and her husband. Oma would generally prepare a big pot of her special soup for the family, and my husband in particular, would look forward to having a bowl of soup each visit.
I remember calling him and saying, “She sent the recipe.” He was shocked. I think he thought that she would refuse to send it. “Don’t share it with anyone!”, he said. He was serious. It’s funny. We felt that we had won the lottery. We had gotten the secret recipe to “the soup”.
The first time I made it I, unfortunately, had added too much pepper and the soup was unmendable! The second time though was a success. We blissfully ate our soup for dinner, savoring each spoonful.
Everything is way more fun when it’s a secret, but fortunately for you, I stink at secret keeping. First I told a sister in-law, them my mother in-law, and then some guests who insisted on the recipe. Those guests told me that they shared it with their guests and now, dear friends, the secret is no more!

Sunday, February 8, 2015

Baking with Babies

A good friend of mine recently gave birth to her first little munchkin. One day when we were chatting, she asked, “How are you able to make dinner and Shabbos with a baby?”.  She then continued to vent about how whenever her hands are deep in chopped meat, her baby starts to wail or has a dirty diaper or just needs her.
Personally, I love giving advice, especially when I’m experienced in the area. Once I started talking on this topic, I could not stop. I never realized how passionate I am in the area cooking and baking with babies!
Now, let’s do a quick recap. I have two little ones that are 20 months apart. My daughter is 2 and my son is 8 months. This qualifies me as somewhat competent to give advice in this area!

I’m going to write my precious words of advice in list form:
#1- Aim to do your cooking when your kids are out
I try to plan out my cooking and baking times very strategically. I will never cook or bake anything that requires more than one or two steps while my daughter is home from gan (playgroup). For example, I will make macaroni, heat up french fries, or fry an egg, but I will not bake a cake, make breaded chicken cutlets, or put together lasagna. I really should apply the same rule to my son, but since we spend the whole day together, it’s a bit tougher. I do try and do the bulk of my cooking during his unpredictable nap times though.
It seems rough and restricting, but honestly, if I would try to do stuff in the kitchen with her around I would just end up getting frustrated with her and making a mess!
#2- Always be prepared
I am not a super organized person, at all, but what I could say is that I have learned the value of being organized and prepared!
In the beginning of my marriage, I used to save all my cooking for Friday. Everything! Then when I started to work, I started my cooking on Wednesdays. I still start my cooking on Wednesdays. Some people may think it’s funny, but to me, it’s reassuring that I am a quarter of the way there. By Thursday night, I try to be at least 80% ready for Shabbos. Friday is always a crazy day. There are always things to do, besides for cooking….like cleaning, just for example!

Monday, February 2, 2015

Cookies ‘n Cream Ice Cream Pie

Hello Friends & Family,

Nice to chat with you again!

This is a fun food to do a write-up on! This is mainly because it looks and sounds really spectacular (which it is), but it is also a complete joke to make. I remember the day that my sister shared this sacred recipe with me. I remember the relief that surged through my body and the glee. Oh yes, the glee!

This recipe is not found in any cookbook (that I know of, at least), yet many wives and mothers know of this secret concoction. “How? How!,” you may ask. Well, this recipe is generally passed down from mother to daughter, sister to sister, friend to friend. And because we are all friends on this blog, you will now be privy to the recipe that may just change your life.

I love watching people’s reaction when I list the ingredients and steps to the cookies ‘n cream pie.  I just recently told a friend of mine who ate by our house, and she reacted with an evil chuckle! And then she whispered, “No! Really?”.

Wednesday, January 28, 2015

Savory Duck Sauce Chicken

Do you have a recipe that reminds you of home? This is mine.

Growing up, we all loved duck sauce chicken. This savory, warm, and filling dish left us feeling good all over! The chicken bottoms are accompanied by baked potatoes and coos coos. Mmmm. Soooo good. 

Say hello to the freshly cleaned chicken quarters, all ready to get dressed! I sliced these potatoes myself, but you could also use canned sliced or canned mini potatoes to save you some time. No one will know the difference!

Wednesday, January 21, 2015

Chicken and vegetable stir-fry

When I was a newlywed, I remember speaking with my older sister on the phone about all my dinner-making issues. I was telling her how I have difficulty thinking of new and exciting dinners to make. My older and wiser sister jumped at the opportunity to share some of her wisdom from her 7 years of marriage and emailed me several amazing dinner recipes that I still use today. This is one of them.

Monday, January 19, 2015

Chocolate Fudge Pie

Hosting guests for meals is something that is complicated, at least for me! I never know home much food to make!! How much of each dish is necessary? How many dishes should I make? How to balance out my cooking/baking time, so I have time to make everything I would like to…the list goes on and on! It’s a complicated but worthwhile process. Especially since we are here, in Israel, away from our family, it’s important for us to spend time meeting and getting to know people in the community.

Despite all these ambiguous decisions that go along with hosting guests for meals, there is one decision that is always a breeze! Having guests means serving my Chocolate Fudge Pie, also known as “One slice with the works”.  Seriously, it is a winner every time! The presentation is beautiful and the taste is even better! Plus, I have made it over a dozen times and it comes out delicious every time.

Saturday, January 17, 2015

Sephardic Eggplant Salad

I first had this salad at my parent’s house around a year ago, and ever since then, I've been hooked!

I love serving this tomato-based eggplant salad at our Friday night meal, together with fish and challah. I feel good feeding my family food made with fresh and healthy ingredients! 

Tuesday, January 13, 2015


Update on Life: Daughter vomited Motzei Shabbos (Saturday night), so I decided to keep her home with me on Sunday, just in case she was sick. I was afraid to spend the whole day alone with my precious ball of energy….yes, very afraid! In the end, we had fun and even bonded. We went to the shopping center, along with son (of course!), to buy new shoes. We found the perfect pair of sneakers right away, but of course she wanted to try on all the formal shoes before we left (not kidding!). The shoe place gave her a balloon afterwards. She was ecstatic! We had our very first mother/daughter shopping experience. I’m psyched about it, if you can’t tell.  

As for the Challah…let’s get started! Women (and gentlemen) get prepared to get sticky with dough :).

Sunday, January 11, 2015


Thank you to all the bloggers out there who inspired me to share some of my inspiration!