Sunday, December 26, 2010

Posted by Picasa

WHOLEFOODS, NATURAL, FRESH AND IN SEASON

WHOLEFOODS, FRESH VEGETABLES AND FRUITS FOR A NEW START………………….

As we start a New Year soon, we always think and plan to do new things that will make life better. If we focus on health, there is always place for changes that will give us energy, nourishment and vitality.

WHOLEFOODS

What are whole foods?  These are foods that are natural and complete An example is wheat. It can be ground and used to bake a loaf of bread. Or the fiber can be removed, then the flour is bleached  chemically, treated with added chemicals to enrich the product. Sugars, fats, salts and odd  preservatives  can be added and we have a manufactured item.

Use more fresh vegetables and fruits.  Choose wholewheat foods, less sugar,less salt and processed foods. Any ready to micro or ready to the oven, is likely to have extra chemicals, for longer shelf life, color and a good taste. Take time to read what you are buying. Like you read what is in the oil you fill your car with.

Whole foods are unrefined brown rice, rolled oats, corn meal, quinoa,  brown pastas and wild rice,all kinds of lentils, beans and grains, barley,millet, dried peas and good herbs and spices..

Choose natural milks, yogurts and simple cottage and cream cheeses.Skip synthetic drinks, jellied foods and puddings.Use less
processed meats, cheeses, breakfast cereals, excessive coffees and teas, less alcohol and rich creamy desserts.

Cook and bake fresh meals, not reheated and deforsted all the time. We are all busy and try to save time, but the best way is clever shopping and easy to prepare meals. The family are happy with simpler meals and more smiles and cheerfulness around the table. 

Look for pastas that need a simple dressing, make a batch of baked potatoes and add a few stir fried vegetables.
 Make a large omlette and fill with corn, mushrooms, raosted potatoes, salads of tomatoes and onions, grated cheese and chopped peppers, or simply with a great chunk of bread.


Since  food processing began in  1880, we have have lost nutrients in food.  It made life simpler, but not better.

So  start the new Year with a serious check on what you have in the freezer [CHECK DATES}    what you have in the grocery cupboard and where and when you buy.

Make sure the fridge is sorted out once a week and buy and replace so that dates remain current.
Lastly check that the favorite pan is not treated, scratched or damaged. Use the oven more than the flame.
Cook, steam, bake and grill.
 

.
Make the kitchen a family room, let everyone do something and the joys of eating will be simpler.

Have a great week and love and light.

Rona

Saturday, December 25, 2010

Posted by Picasa

HAPPY HOLIDAYS

Saturday, December 18, 2010

Posted by Picasa

TEA TIME AND IDEAS FOR BAKING.

LOOK AT  OLDER POST OF 18 OCTOBER 2008.

THERE ARE MANY IDEAS FOR BAKING, JUST TRY CHOCOLATES, DATES AND BY LOOKING AT THE OLDER POSTS, YOU WILL FIND EASY WAYS TO CREATE COOKIES AND CAKES..
APPLES....POST OF 28 JULY 2010.
CHOCOLATE  POST OF 25 JULY 2009
 CAROB..POST OF 8 SEPTEMBER 3009
DATES  POST OF 22 DECEMBER 2008
Posted by Picasa

QUICK AND EASY STIR FRY MEALS

DELICIOUS  STIR FRY MEALS.

VEGETABLE AND RICE STIR FRY.

This was demonstrated by a lovely cook, called Leigh.
She used exotic spices and a medley of vegetables….you will love this.

Cook 2 cups of Persian rice. Add 2 teaspoons salt, 4 tablespoons butter and 4 ½ cups of water. Cook until the rice is ready. Set aside.

Sauce. 4 teaspoons crushed garlic, ½ cup soy sauce and 1/3 cup of teriyaki sauce.

Vegetables
Sauté the vegetables in  3 tablespoons olive oil .
Use ¼ cup thinly sliced cut carrots,
¼ cup sliced fresh mushrooms.1/4 cup bean sprouts,1/4 cup green beans or sliced snow peas,.1/4 cup red or yellow bell pepper, cut   into  strips. You can use two different colors of bell peppers., 1 medium onion, thinly sliced . Sauté all and then add the cooked rice and mix well. Add the sauce and check the seasoning. Toss in some cut up green onions. Serve on a large plate and garnish with freshly chopped parsley or coriander.


RATATOUILLE

There are so many variations of this dish, but I am using my daughter Sel’s recipe

Wash and slice two eggplant and three zucchinis. {marrow}.
1 large sliced onion, two cloves of garlic, 1 sliced red pepper, 1 yellow red pepper. Two tablespoons of chopped fresh basil and parsley,salt and pepper.
Two cups of skinned and cubed tomatoes.

.
 Sauté the onions in a large pan on a moderate flame. Add garlic and spices. Add eggplant, zucchinis and peppers. 
 Cover and cook for twenty minutes.
 Add tomatoes, basil, parsley and let it heat through.
 Place all of this in a large oven dish, cover and keep warm until you serve it on a bed of pasta, quinoa or brown rice.
I garnish with a few mint leaves and crushed walnuts

------------------------------------------------------------------------------------------

GREEN BEANS, ONIONS, CHICK PEA STIR FRY.

Sauté three cloves of garlic and three sliced onions in a little olive oil Add a cup of herbs, like a little mint, lots of parsley and chopped green onions. Add this cup to the sautéed onions and garlic, salt and pepper.  Slice two marrows. [zucchinis]   and a kohlrabi or green apple. Add two cups of sliced green beans.  Use two cups of cooked chickpeas,. Add a teaspoon of grated ginger and two teaspoons of curry powder. Sauté all  until the vegetables look soft. Cover and let it cook on a low flame for  five minutes
Stir in half a cup of shredded coconut and a small cup of cream
And stir all the time, until heated completely.
Serve on a bed of hot rice and little fruit chutney on the side.

. -----------------------------------------------------------------------------------


HAVE A BUSY, FUN WEEK AND PREPARE FOR THE END OF YEAR FESTIVITIES NOW…………………….CARDS, GIFTS, EXTRA COOKIES AND CAKES. BUY A FEW EXTRA  GLASSES AND READY TO PREPARE FAST COOKING FOODS.   LET THE KIDS HELP YOU WITH COOKIES AND CANDY GIFTS IN JARS, JAMS AND LITTLE PRESENTATION COOKIE TRAYS.]

 WRAP THEM IN CELLOPHANE PAPER WITH BOWS AND THEY LOOK LIKE GOURMET PRESENTATIONS.
  FOR THE OLDER FOKS, WRAP  UP A FEW RELISHES, JAMS AND FUDGE OR CHOCOLATES. A GOOD BOOK OR CD IS A GREAT GIFT TOO.
 REMEMBER EVERYONE LIKES A LITTLE SPOILING. DO IT WITH LOVE AND STYLE


LOVE AND LIGHT 
RONA

Wednesday, December 15, 2010

Posted by Picasa

Sunday, December 12, 2010

Posted by Picasa

ORANGES

ORANGE ORIENTALE.

10 Oranges
1 ½ cups sugar
1 ½ cups golden syrup (I use a lesser quantity of honey and mix it with boiling water)
¼ cup lemon juice and ¼ cup cointreau or brandy. Some people use red food coloring to enhance the colors, but I add a little pomegranate juice.

Remove  the skin and white membrane  from the oranges. Cut  peels into match like strips.  Place the peels in a small pot with two cups of water  cover and  bring to the boil,  Remove from the heat and drain. Set aside.

Peel the oranges and cut into slices and place in an ovenware dish.
 In a large saucepan, combine the sugar, syrup and 1 ½ cups of water. Bring to the boil over high heat, stirring all the time until the sugar is dissolved. Cook uncovered on medium heat for ten minutes. Add the reserved peels.
Continue cooking 30 minutes  or until syrup is slightly thickened. Remove from heat. Add pomegranate juice, lemon juice and cointreau or brandy. Pour over the oranges. Allow to cool and refrigerate covered for at least eight hours.  This dessert last well for a week.  We often ate this at Debbie and she served it with vanilla ice cream . You can re heat it and serve over pancakes or with a blob of ice cream and grated cherries on top.  Enjoy.

QUICK AND EASY ORANGES.

Peel six oranges. Slice the oranges and arrange on a buttered oven dish. Sprinkle them with brown sugar and cinnamon and grate the peel of a lemon over this and add four to five cloves as well. Pour over half a cup of boiling water , orange juice and grated ginger.   Bake covered for fifteen minutes in a 180c oven  Stir the mixture and bake for five minutes more. Serve with  yogurt or custard.

ORANGE SALAD.

 Peel four oranges and slice them.  Make a green salad of lettuce, parsley and a cup of chopped mint leaves.
Make layers of oranges and the mix of greens. Add chopped pecan nuts, a diced apple and pear, a grated kohlrabi and serve with a tangy Italian dressing.  You can sprinkle coconut on top.

CARAMEL ORANGES IN FIVE MINUTES.

Turn the oven to medium. Use a buttered oven dish. Slice an orange per person and layer the slices in the oven-dish. Sprinkle a little grated ginger over this and  a few tablespoons of caramel sauce. Add a few vanilla drops. Bake for five minutes and serve

LOVE AND LIGHT
RONA
  




YOU CAN  VIEW THE ORANGES IN THE FIELDS, WAITING FOR WINTER RAINS. REMEMBER THAT ORANGES, MANDARINS, LEMONS, GRAPE FRUIT AND KUMQUATS, ARE GREAT WINTER FRUITS. THEY ARE FILLED WITH VITAMIN C AND EVERYONE NEEDS SOME DAILY.   ENJOY WINTER AND KEEP WARM. END THE DAY WITH GRAPEFRUIT IN A GLASS. SQUEEZE HALF A GRAPEFRUIT INTO A MUG OR GLASS WITH BOILING WATER, ADD HONEY AND YOU HAVE THE PERFECT WINTER DRINK








 ,  
Posted by Picasa

Thursday, December 9, 2010

Posted by Picasa
Posted by Picasa

MUSHROOMS . MUSHROOMS

MAGIC OF MUSHROOMS.


We visited a mushroom farm the other day and what fun to see the produce mushrooming in the unique style they have.  They look so flowery and have a  delicacy even at this stage. 

Mushrooms are used in frying, baking, soups, casseroles, pickled, in stir fries and in  gourmet  presentations in  Asian, Indian, Moroccan and Middle Eastern cooking.
 I am a Vegetarian and find mushrooms a great source of food    value.You never tire of eating them, creating fun dishes and using them to enhance all salads and quiches as well

MUSHROOM AND ROOT VEGETABLE  STEW.

Two cups of mixed mushrooms.
Two cups of peeled and cut up carrots and sweet potatoes.
Two cups of cubed, peeled potatoes.
One cup of thinly sliced onions.
One cup of peeled cubed Granny Smith apples.
One cup of thinly sliced tomatoes and red peppers.
 
Fry all of these, in a large pan that is oiled with olive oil. As you turn them add the following spices.
Three crushed cloves of garlic, 2 teaspoons of sea salt, one teaspoon pepper, a few bay leaves in a muslin bag. You must remove the bay leaves before serving.
Add three teaspoons of curry powder, half a teaspoon turmeric and half a teaspoon of cumin and a dash of cinnamon. Add half a cup of crushed mint and fresh parsley leaves.
 Place all of this into a large oven  casserole dish. Cover with three cups of water and a little squeezed juice of two tomatoes, a grated carrot and  a few pieces of sliced celery. Cook covered for forty minutes in a medium oven. Check if the vegetables are soft.
 Serve this on a bed of cooked brown rice. Add some raisins on top and half a cup of  grated  cocoanut. You can use a dish of chutney on the side and a bowl of cut up green peppers in a little apple juice.  I  add a few sliced mushrooms that are sautéed in a little olive oil and sesame seeds. Looks great on top.   Enjoy.


MUSHROOM AND GREEN ONIONS  IN A FILO PASTRY.

I wash and cut up three cups of mushrooms,
One cup of sliced green onions,
One cup of thinly sliced onions,
 Three crushed cloves of garlic and two cups of cooked diced potatoes.
One cup of grated kohlrabi.

 Sauté the onions, garlic, green onions and mushrooms in olive oil. Use  vegetable salt, pepper ,a little garlic salt , a
grated kohlrabi and a little grated ginger. add the cooked potaotes When done let the filling cool.

Roll out filo dough and use a little oil to seal it. Mix the filling with a  cup of grated mozzarella cheese and half a cup of yogurt.   Roll carefully and seal. You can coat with a beaten egg to give a gloss and with a sprinkling of sesame seeds. Place on an oiled baking sheet and bake for twenty minutes in a hot oven.

 Serve with a green salad.

I love fresh mushrooms, but also keep the dried variety at home. They are quick to use and turn any dish into a gourmet's delight. Look at the website of www.tekoafarms.co.il . I found a great deal on information about all  different kinds  and food values of each.





Have fun and enjoy the mushrooms

LOVE AND LIGHT RONA


Saturday, December 4, 2010

Posted by Picasa

RON ARAD MUSEUM IN HOLON ISRAEL

THE RON ARAD MUSEUM IN HOLON….ISRAEL.

TREAT YOURSELF TO THE MOST MAGNIFICENT  BUILDING, ARCHITECTURE AT ITS BEST .

RON ARAD HAS PUT US ON THE WORLD MAP WITH THIS EXCITING, DREAMLIKE MUSEUM.

 IT IS CREATED FROM CORTEN, A WEATHERED MATERIAL IN BEAUTIFUL COLORS, THAT CURVE  TO FORM A GRACEFUL AND FUNCTIONAL BUILDING. THE INTERIOR HAS DIFFERENT LEVELS AND THE EFFECT OF LIGHT AND SHADE SHOW UP THE UNIQUE VISION. THERE ARE DIFFERENT MOODS WITH DAYLIGHT, SUNLIGHT, DUSK AND EVENING LIGHTING. THE OUTDOOR HAS  AN AREA FOR CONCERTS, SHOWS AND LECTURES. THE ENTIRE PLACE IS A VISUAL DELIGHT.

THE MUSUEUM WILL FEATURE DIFFERENT SHOWS ABOUT STYLE, DESIGN AND INNOVATIVE THINKING OF CREATIVITY.     
TAKE YOUR GUESTS AND FAMILY
TO EXPERIENCE ARCHITECTURE THAT LEAVES YOU BREATHLESS.   
Posted by Picasa
Posted by Picasa

POT LUCK FOR EASY WINTER MEALS

DECEMBER………2010.

When you look around, it is suddenly the end of the year………………………………  I wish you all a good month and joy in the coming 2011.

 Here are a few new ideas for Pot Luck suppers on cold nights. They are quick and easy

Always look for the vegetables and fruits in season.
 I found a vegetable called Jerusalem Potatoes, or Jerusalem artichoke [no relation to the artichoke you are thinking of] My friend  Linda, called me and told me to look for it, as the season is  short for this luscious vegetable. Tastes like heart of an artichoke and it is so easy to prepare. Also check out the zucchinis, dark green ones, large turnips and green Swiss chard, called man gold here

QUICK STEAMED VEGETABLES AND SOYA SAUCE DRESSING.

Fill the bottom pot of a steamer. Wash the following. You need a cupful for each guest. So use zucchinis, cauliflower. Sweet potatoes, peeled and sliced Jerusalem potatoes, carrots, a potato, a few chopped green onions and a slice or two of pumpkin. I cut the harder vegetables into smaller pieces and place them at the bottom. The quick cooking ones like cauliflower and zucchini, are at the top. I sprinkle a mix of Italian Herbs and perhaps a thinly sliced onion.Add a little vegetable salt and pepper and steam until all are soft. Perhaps eight minutes.
 Make a sauce of olive oil, add salt and pepper, a little Soya sauce and a teaspoon of peanut butter.  Arrange the steamed vegetables on a platter and sprinkle the sauce over it all Grate a few almonds for the top.  Enjoy.

MUSHROOM AND JERUSALEM POTATOES HOT POT

Use two cups of mixed mushrooms. Slice them Prepare two cups of peeled Jerusalem Potatoes. Slice them into finger size pieces. Add  four peeled and sliced zucchinis.Prepare   half a cup of chopped parsley and half a cup of spinach, a diced onion and two cloves of garlic. Flavor with vegetable salt, pepper and a few bay leaves. You must remove the leaves before serving. I place them in a gauze bag with two peppercorns. 

Fry all the vegetables in a little olive oil for a few minutes. Add herbs and flavors. When they  are a little soft, place them in a large oiled oven dish. Add the chopped herbs and a cup of natural yogurt and   
bake covered for twenty minutes. Serve over a platter of mashed potatoes, brown rice or quinoa. Arrange a cup of chopped chives on top and crushed  black pepper. 

FABULOUS WINTER SALAD.

Four firm tomatoes, ten radishes, a red pepper, one kohlrabi, one apple and a red onion. Cube these and mix all in a deep salad bowl.  Add half a cup of sunflower seeds and pumpkin seeds Bake six large potatoes in the skins. Slice and mix in carefully. Dress with two tablespoons of olive oil, one tablespoon of red wine or pomegranate sauce and vegetable salt, pepper and half a cup of dried onions. Serve  with a large omelets and whole wheat bread and herb butter.
Have a great week

Love and light Rona 

Saturday, November 20, 2010

Posted by Picasa

THANKSGIVING 2010

THANKSGIVING…………

Another year has flown by and here we are planning Family Get Togethers and meals, gifts and fun. I always advise people to plan ahead and have time to be with the guests and family. Do not go overboard and have so much to do, that you end up exhausted. We live in a world where we can plan ahead, freeze some items and store carefully in the refrigerator.

Plan the areas you will use, tables, chairs, outdoor furniture, umbrellas and plates, glasses, cutlery and cloths . Buy a few seasonal pot plants that can serve as décor and then be planted into the garden afterwards. Buy all the goodies, candies, throw away dishes, gift wrappings, bows, cards and gifts now. Have abundant extras like a few toothbrushes, toothpaste and shampoos, shower caps and sun tan items for stay over guests. You need to check the First Aid Kit for minor  scratches and injuries.

Make sure the cameras  are ready...................


Look at my  Sane and Sensible article  of November 21, 2009 for lots of recipes and ideas.

VEGETABLES TRAY FOR THANKSGIVING.
This can be made two days ahead.

Buy beets, sweet potatoes, yams, carrots, cauliflower, onions, garlic  eggplants. potatoes zucchinis,pumpkin and mushrooms. For flavors use parsley, rosemary, basil, tarragon and mint leaves. Where possible use fresh vegetables and herbs.

I wash the vegetables. The hard ones like beets, sweet potatoes and potatoes are steamed for five to eight minutes and then prepared for baking. Garlic are cut in half and sprinkled with olive oil for baking. The onions are peeled and baked whole Pumpkin, egg plant and zucchinis are sliced carefully and mushrooms are placed in a   separate dish, spiced and sprinkled with olive oil and a little juice of onions and garlic.
Arrange all the vegetables on a large baking tray that has   been wiped with olive oil. Sprinkle the rosemary on the potatoes, a little cinnamon on the sweet potatoes and pumpkin, some tarragon on the zucchinis and  use salt and pepper, vegetable salt and sprinkled dried onions on the other vegetables. The cauliflower can be steamed and then put on the tray with a little grated cheese and  chopped almonds. 
Bake in a medium oven for forty minutes, but baste with the olive oil a few times.  Cool and refrigerate. You can warm these up to serve on Thanks giving day.


FABULOUS SALAD WITH BEANS, ZUCCHINI AND FETA CHEESE.

 Buy three cups of green   beans and cut up into  finger size pieces. Steam over water with a tea bag in it. Cut the zucchinis into angles pieces and steam as well Place these into an oven dish and cover with chopped parsley and some mint leaves. Sprinkle over a dressing of lemon juice, olive oil and mixed herbs. Grate a cup of Feta cheese over this and serve in  a large bowl.  You can add one or two nasturtium flowers as décor or a few chopped hazel nuts.

COOKED SWEET POTATOES AND SLICES OF CHEESE AND BREAD STICKS.

Cook five sweet potatoes and cut into finger shaped pieces. Cool Arrange on  a flat platter. Buy a hard yellow cheese and arrange pieces of even sizes in rows with alternating bread sticks. Serve with a dressing of half a cup of orange juice and half a cup of techina, blended with a little honey and pour over and serve.

MUSHROOMS BAKED WITH BABY ONIONS AND  GARLIC.

Prepare wiped mushrooms, about thirty button mushrooms. You can use a variety of mixed mushrooms as well. Place them in an oiled oven dish.  Peel ten to fifteen baby onions and add them Use garlic cut in half and a few slices of kohlrabi. Mix in some chopped parsley and grated ginger. Add salt and pepper according to taste and sprinkle olive oil over all the vegetables. Cover and bake for twenty five minutes in a medium oven. Check and if the vegetables are soft, uncover and let it stand for a few minutes in the oven.
Serve this on a bed of mashed potatoes with lots of chopped parsley as décor. For a quick way, just split two French loaves and fill with the mushroom  mix

It all works as long as you remain smiling and relaxed
 Have a  HAPPY THANKSGIVING………………………………………………

LOVE AND LIGHT  

RONA






.   

Wednesday, November 3, 2010

Posted by Picasa

LEISURE

LEISURE.

What is this life, if full of care,
We have no time to stop and stare.

No time to stand beneath the boughs
And stare as long as sheep or cows.

No time to see, when woods we pass,
Where squirrels hide their nuts in grass.

No time to see, in broad daylight,
Streams full of stars, like skies at night.

No time to turn at Beauty’s glance,
And watch her feet, how they can dance.

No time to wait till her mouth can
Enrich that smile her eyes began.

A poor life this if, full of care,
We have no time to stand and care.

                             William H. Davies.
.

Thursday, October 21, 2010

Posted by Picasa

BEING AWARE OF LIFE AROUND YOU



HECTIC WEEKS.

We notice that time is flying and everything we are trying to grasp, moves way ahead.
The technology is too fast  for many of us in the senior years………….our grandchildren just seemed wired differently and it is all natural to  their way of  thinking.

I have yellow ribbons in my home, on my bag, in the car and every time I glance at them I send love and light to Gilad Shalit and the Family. He is part of our thinking each day.

I try to send energy and faith to all who are stressed and have to endure mood changes and inability to cope in a mad, mad and rushed world. We have to be patient and more careful the way we handle people less confident and unsure of themselves.

Try to care for the environment,
The animals and birds need our smallest efforts to make their place in the world easier.
Tired public workers, nurses, street cleaners, the garbage collectors and the  guy who says Good Morning wherever you go…are the ones who need a friendly smile. It is good that we learn to  stand in line and are considerate of old folks trying to cross the road. 
NOW WE HAVE TO TEACH OUR CHILDREN TO RESPECT THEIR TEACHERS AND FRIENDS   at school and on the sports field.  Their job is so difficult and  very few  parents could do this for one day.
Discipline and order create healthy borders and define what we are allowed to do and what is expected of us in our home, school, society and environment. 

We live in a fast growing society in Israel Appreciate the systems that work and make life easier like trains, buses and public services. Try to use Libraries and have respect for books and CD’s that you loan.

Respect the environment, this is the heritage we are going to leave for our grandchildren.

Pray for our land Israel and peace in the world.

Love and light. Rona






 
















Posted by Picasa

Tuesday, October 12, 2010

Posted by Picasa

ZUCCHINIS, MARROWS, COURGETTES

]MARROWS, COURGETTES, ZUCCHINIS.

These are wonderful vegetables to use. They are easy to handle and versatile as steamed, cooked, in casseroles, as pancakes, and baked.

ZUCCHINI PANCAKES.

Six to eight medium size zucchinis.
One beaten egg.
4 Tablespoons whole wheat flour,
1 teaspoon baking powder.
Vegetable salt and ½ a teaspoon of dried or freshly chopped parsley.
Oil for frying. You can make it in a roll and place in a greased baking loaf tin and bake.  Bake  in a medium oven for twenty minutes.  Then you slice it hot and can use it cold as well.

Peel and grate the marrows Add the dry ingredients. Add beaten egg. Make the pancakes and fry in oil. Drain and serve hot or cold.

ZUCCHINI CASSEROLE.

Six zucchinis, three tomatoes, three onions, three cloves of garlic.

Slice the  zucchinis, fry them in olive oil with onions and garlic. Add the cubed tomatoes and  spices. Salt , pepper and a little dried oregano and chopped chives.
Let this cook on low for ten minutes and serve over a plate of flat noodles, or whole wheat rice. I grate mozzarella cheese over this and decorate with chopped fresh parsley.


ZUCCHINI SALAD.

Slice six zucchini and fry in olive oil with black pepper and chopped red peppers Add vegetable salt and chopped celery stalks and two cups of sliced mushrooms.,  Let this ‘cook’ for ten minutes. Add vegetable salt and pepper. Serve with baked potatoes.
.
ZUCCHINI SPREAD.

Saute two  onions, three chopped zucchinis and add salt and pepper.
Add three boiled  eggs, half a cup of chopped walnuts  and  ten chopped  green olives .

Blnd ino a spread and use on hot toast, on pasta or as a spread on crackers. You can add pickled cucumbers and chopped red peppers as decoration. 

Enjoy the vegetables  that are healthy and good habits in eating.

LOVE AND LIGHT

RONA

Thursday, September 30, 2010

NEW READING FOR SHORTER DAYS

            NEW YEAR READING.
===================================

Where ever we are, books seem to be around us. The first thing I pack for a holiday is a book. When you are alone , a book is your best friend… it does not answer back and can be put out of sight when ever you have read enough.
I feel one of the most exciting moments in my life was the day I could read.. The pleasure and joy of reading books, magazines, newspapers, catalogues and even a dictionary, still excites me.

Here are a few of the good books we have had in the book club lately.

“EVERY HOME NEEDS A BALCONY”           BY RINA FRANK.

This was originally written in Hebrew and we are lucky it has been translated for us to enjoy.
It is the story of a young Rumanian Jewish immigrant in the 1950s, set in Haifa. It is a portrait of the poverty, struggles and the social and historic climate of the time  We are  given  a delicate and  deep insight to real  issues they dealt with.
Life was tough, the country was growing and the  daily battles to survive were mingled with laughter and tears.  This is the story of a neighborhood and a nation.   It is being called the Israeli “Kite Runner” . It is a great book to give to a young adult……………. An insight for them about the early days in our land.


“ALONE IN BERLIN  BY HANS FALLADA {HIS REAL NAME WAS RUDOLF DITZEN.}
========================================================
This is the story of a German couple in Berlin, who are active in illegal activities. They become anti Nazi when their son is killed in France in 1940. It is an amazing document of the ordinary German , the resistance of the of the small man.  The everyday scenes, like putting bread on the table, the bouts of drinking, that leave people in a haze are sad. They try to be activists to give voice to their anger and frustrations.
 The author Fallada, has written other books you might know, “Wolf among wolves” and “Drinker”  and the book that brought him success “Little Man – what Now?”




“AS A PALM TREE IN THE DESERT”     BY ZVI ANKORI.
==================================================
 This is written by the historian, writer and professor, Zvi Ankori.
His first novel was ‘”CHESTNUTS OF YESTERYEAR” .
“As a Palm in the Desert” takes us on a journey across five
Continents, spanning half a century and three generations. We  read about the Revolutions, the Holocaust and  the early days of the foundation of our state ISRAEL . The  history and life in TARNOW in Ukraine, is the most fascinating and descriptive reading. I loved the stories, the customs and the fact that the characters, sites, dates and events are all authentic.  This autobiography of an individual becomes the collective biography of an entire generation…..simply fascinating and wonderful reading.



“LOST” BY  DANIEL MENDELSOHN
=================================================
A search for six of six million. The holocaust was such a large operation, that we can never finish with the stories of horror, destruction and loss. Here is a book that tells of the story of a single family’s fate. The investigations, the letters, the early stories of beautiful families, are all woven into a large tapestry that is written in the most fascinating way. History, cultures, joys, sadness, laughter and tears are part of the story of the Jewish community of BOLECHOW , POLAND {NOW UKRAINE}

This is a wonderful book to read, to learn about an era we did not experience and to gain the knowledge in a most thought-provoking  story.

“FREEDOM”    BY JONATHAN FRANZEN.
======================================================A fascinating  epic of contemporary  love and marriage. The story captures the temptations and burdens of a free society…………… too much liberty, too much of everything.
 We read into the thoughts of the teenager, the young married, middle age, the suburbs and the struggles of a confused world.       This writer wrote “THE CORRECTIONS” about postwar American family life. It received much public attention.
This is a book of over five hundred pages and the first part is about the people, families, their life style and environment   And then if becomes an  analysis of what could be changed, what should be done and why we have  to do what is not always convenient. We have to see the bigger picture, the vision for our children and grandchildren, how to save this planet, which ideas to implement.

I find this very interesting reading because it is the America we hear about…………

Please send me names of good books you have enjoyed. Send them to my email address…………….



Have a good week and love and light
Rona