I Zrrrbrrrt You

Posted on April 12, 2012 by deb| Leave a comment

As I was tucking the girl in tonight, we snuggled, told knock-knock jokes (hers made no sense and that’s what I love about them), and giggled ourselves silly. When I finally told her it was time for hugs and kisses and to say good night, she said, “Wait! I have to zrrrbrrrt you.” But, we’d been giggling so much, that when she put her mouth to my arm, all that came out was, “blarrrgghhhhahahahaha.” After several more attempts, she tried my cheek, and finally got it done without laughus-interruptus.
I kissed her again, said goodnight, and as I walked out of her room, I felt quite proud that my post-Cosby Show-era, 4-year-old child knows what a zrrrbrrrt is.

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Posted in Mommyhood

Charoset

Posted on April 5, 2012 by deb| Leave a comment

Tonight, in preparation for Passover, I made a big batch of charoset (usually pronounced charoses). For those of you who aren’t familiar with it, charoset is a key player in the Seder, or Passover dinner. It symbolizes the mortar used by the Jewish slaves in Egypt as they built the pyramids. For more information on Seder and the story of Passover, check out chabad.org – http://www.chabad.org/holidays/passover/pesach_cdo/aid/1735/jewish/The-Haggadah.htm.

The recipe I use was passed down to me from my mother, her mother, her mother, and who knows how far back. And this time, I had my own daughter (age 4) helping me make it.

Ingredients:

  • 5 red delicious apples
  • 1.5 cups walnuts
  • 1 cup (give or take) Magen David wine
  • 2 tsp Cinnamon

Directions:

  1. Cut up apples, leaving skin on.
  2. Combine apples, walnuts & cinnamon in food processor and chop until consistency “looks right.” Some prefer a smoother charoset, some prefer it chunky. Personally, I like it on the smooth side.
  3. Pour wine on top and mix with spoon.

Yield: 1 quart

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Posted in Holiday

Perfect Hard Boiled Eggs

Posted on April 5, 2012 by deb| 1 Comment

A friend recently posted a link to a page proclaiming how to make perfect hard boiled eggs, seeing as they are an integral food item this season for both Easter and Passover. But, when I read it, I knew it wasn’t the same as my mom’s, which truly are perfect. So, I called her (for the umpteenth time) to get the details on her method, which keeps the yolk nice and yellow. None of that Seuss-like green hue.
Instructions:

  1. Start with the eggs (however many you like) in a single layer in a pot.
  2. Add COLD water to just cover the eggs.
  3. Bring to a boil, then turn off the heat.
  4. Cover the pot and set a timer for 18 minutes. The eggs will continue to cook in the the heated water.
  5. After 18 minutes, allow cold water to run over the eggs until they are cooled. I do this by draining most of the water from the pot, setting it in the sink, and letting the water run into the pot for a while.
  6. Remove and dry eggs, and store in the refrigerator for up to a week, or just eat them right then and there, if you like.
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Posted in Holiday, Side Dishes