A Phoenix From The Ashes

Sassy on her school trip to Auschwitz

I am a classic second generation Holocaust survivor.

My third generation kids are unabashedly Jewish and unabashedly Israeli and I so wish my parents were around to see how I have raised my phoenixes out of the fires and ashes of the camps.

Honey Honey

It’s been a slow summer for me.  I don’t do well in the humid heat of Ra’anana.  I feel sluggish, ponderous, as sticky as thick honey.  All that, and a bout of pneumonia last week, has left me full of ennui and it hasn’t helped the blogging much either.  I haven’t been in much of a mood to cook, or to write about cooking.  Pity this hasn’t extended to my appetite, that’s been as healthy as ever, in the most unhealthy of ways.

It took my friend Abby to get me out of my funk.  Well, not totally out of it, just to nudge me a bit.  She’s been asking me about Rosh Hashana menus.  I haven’t really thought about the holiday yet, I mean, it’s not Rosh Hashana until next year…

Unique

Class of 1980 -- hanging out at the back of the class, as usual

 Last week was my high school reunion, the first time we all formally got together as a school unit in 31 years.  I was a bit cautious about seeing everyone again.  In my mind we were all still 17 years old.  Did I want to see my old friends as middle-aged women?  It turns out not a single one of us has aged a day since we all graduated back in January 1980 and set out to conquer the world.

Sweet Summer

I grew up in New York City.  The Bronx, to be specific.  Freezing cold winters, hot and shvitzy summers.  My parents, like most of the New York Jews of the 50s, 60s and 70s, would pack up a small version of their entire house, pots, pans, bedding and birdcages, and shlep up to the Catskill Mountains for over two months of fresh air and the chance to experience a unique sub-culture.

Make It So!

Look at that guy, isn’t he divine?  I’ve been a Trekkie since the first grade or so, and out of all the captains at the helm of the USS Enterprise, this one is the yummiest!  I think it may have something to do with my aural fixation, I just love a guy with an English accent.  And the fact that he can take me where no man has gone before, well, that’s an added plus.

A Little On The Cheesy Side — 5771

Black Forest Blintzes for Ifat — the quality control department (me) tested this sample and claims total success!

The wonderful holiday of Shavuot is coming up, it starts tomorrow night, culminating with cheesecake overload on Wednesday night.  And then you have just a mere 48 hours before you begin to stuff yourselves with the wonders of Shabbat.  Ju-Boy and I have been planning our menu for a while now…

A Cook Kosher Feature — A Little Of The Sweet Stuff

With Shavuot literally around the corner, my dulce de leche cheesecake, originally featured in Miriyummy last summer, is now being featured on Cook Kosher, a sweet little recipe-sharing website that’s up and coming.

Never Eat Chocolate Like Bread

My parents in the Valley of Destroyed Communities, Yad Vashem

I can’t begin to tell you how many times I’ve been asked, “What’s it like to be the child of Holocaust survivors?”

Cherry Pai — As I Sit By The River

Once upon a time, not that long ago, but long ago enough that it happened in Chapter One, I was in the mall one evening and there was some kind of a New Age fair being held in the middle.  There was a woman sitting at a table with a pile of Tarot cards and a few pretty pebbles, and she told me that if I would cross her palm with silver (or a 20 shekel note) she would read mine (palm, not the money).  I’m not even sure if I believe in palm readings, but, why not?  I sat down and she took my hand in hers.

“You are going to have many children,” she told me.

Fifteen Minutes of Fame

Once upon time, about 26 and a bit years ago, the X told me we were having a guest for Shabbat.  “He’s Irish, he’s funny, you’ll like him.”  He was, he was, and I did.  He busted up my bathroom door, he practically flashed my neighbors (not on purpose) and spoke to me in that Lucky Charms leprechaun voice.  Shabbat was magically delicious!  I was eight months pregnant with Sassy at the time, and I laughed so hard that Shabbat I thought I would go into early labor.

Irish Jonny went on to marry Aussie Vicki and over the years the family grew to include Awesome Eytan, Famous Seamus, Lambie Leah and the ever mischievous Bambi (their baby deer who’s growing some serious antlers, watch out girls).

 

Tinky the Party Girl

I met Jonny back in Chapter One, and now we flash forward to Chapter Two.  I’ve been firmly ensconced in Ra’anana for several years now.  Sassy and Nomush are grown and live elsewhere, Sassy with her Sabraman in London, Nomush in Jerusalem.  My baby, Didi, has found her niche here in Ra’anana, but my Tinky was at loose ends.  She lives in Jerusalem with the X, but tried to make it under my roof for a while.  When I first moved into the Ju-Boy household Tinky was in boarding school, so she never really lived with me here in R-Town.  After her year of National Service she moved in.  She fitted seamlessly into the family, found a job, but was unhappy.  Tinky is my party girl, a real social butterfly, and she missed her gaggle of friends in Jerusalem.  In my effort to rev up her Ra’anana social life I tried to find her some friends.  Bad move.  Sad move.  How embarrassing is it for your mother to find you some friends?  If my mom had tried that when I was 20 I would have left the country (wait a minute, I did that anyway…).  So Tinky returned to the hills of Jerusalem and her father’s house, where her favorite hang-outs are all within walking distance.

 

I didn't have a photo of the two of them together so I had to mock one up

One Shabbat, when she came to visit us here in R-Town we invited Irish Jonny, Aussie Vicki and their hybrid crew over for a meal.  Famous Seamus is Tinky’s age, so I said, “He’s (part) Irish, he’s funny, you’ll like him.”  Much rolling of the eyes ensued, but this time Miriyummy planned and also got to laugh.  Tinky and Famous Seamus hit it off, and even though she no longer lives with us, she has a friend in Ra’anana.  They meet up every time she comes to visit and the house is filled with their laughter.

Famous Seamus is fond of my desserts, which I find very flattering since his mom is such an amazing cook.  I would sell my soul to the Devil for her Pavlova.  She’s Carine Goren with an Aussie accent.  A few weeks ago I was playing around with my usual brownie recipe, adding a bit of this and tossing in a bit of that.They were a hit with everyone, but they had no name.  How sad for them to be stuck in Brownie Limbo.  Then Famous Seamus came over one Shabbat to hang with Tinky, and the smile on his face and the disgusting sounds he made while inhaling these babies gave me the idea to name them after him.  See people, make my kids smile and you too can be immortalized in chocolate!

Famous Seamus Brownies

They’re more-ish, they’re funny, you’ll like them.

• 1 stick (1/2 cup) butter or margarine, room temperature
• 300 grams (10 1/2 ounces) bittersweet or semisweet chocolate, broken into bits
• 2 large eggs, room temperature
• 1 large egg yolk, room temperature (I usually just use 3 eggs)
• 1 cup sugar
• 2 teaspoons vanilla
• 2/3 cup flour
• 1/2 teaspoon salt
• 1 cup shelled pistachios
• 1 cup craisins (or raisins)
• 2 cups (or 300 grams) white chocolate chips

1. Preheat the oven to 170 degrees C (350 degrees F).  Position the rack in the lower third of the oven.  Grease or line with parchment paper (my preference) a 13 X 9 inch (32 x 23 cm) pan, set aside.
2. Melt the butter with the chocolate, either in a double boiler or in the microwave.  Stir to a melded, yummy mixture.  Allow to cool for 10 minutes so you don’t scramble the eggs when you add them in.
3. In a large bowl, beats the eggs and the egg yolk (if using) together with the sugar.  Beat for about 5 minutes until the mixture is thick and a pale yellow.  Then beat in the vanilla and the chocolate mixture until smooth.
4. With a wooden spoon or a spatula stir in the flour and the salt, until just incorporated.  Do not beat (or I will call the Brownie Police for aggravated assault of brownie batter).
5. Add the pistachios, craisins and white chocolate chips.  Stir until just evenly combined.
6. Pour (more like cajole) the thick batter into the prepare pan.  Bake for 35 minutes.  The middle of the cake will be soft, but the brownies will set up as they cool.  Remove from the oven and let cool for at least two hours.
7. If you have used the parchment paper, just lift the brownies out of the pan and cut into squares.  At this point they can be frozen, or just served to the hungry hoards who have come drifting in while smelling the amazing chocolate aroma drifting out of the house.