It’s a Gingerbread Christmas

Still my favorite PhotoImpact kit and tutorial for Christmas by Stephanie Baker-Thomas with a few subtle additions including my Icings preset, which you can download directly here until January 2nd.

Over on “Letters Home,” Ian has written up a wonderful tale of another gingerbread house (and follow up).

And little did we know this was going to turn into an Internet meme!

Gingerbread Houses 2011 gallery - distinguished renditions of the culinary custom share.yhoo.it/6xP

—
  (@Flickr) December 25, 2011

Merry Christmas and a Happy New Year!

Oh and thank you @chrisbrogan for pointing out that Straight No Chaser’s “The 12 Days of Christmas” is on youtube

Oy Hanukkah, Oh Chanukah…

Every winter brings the same dilemma… how do you spell Hanukkah?! The first spelling above is the spellcheck’s preference, but ask 2 Jews and you’ll get at least two opinions. Ask a Hebrew speaker and, in this case, you’ll get only one:

Despite the miracle which occurred during the rededication of the Temple following its desecration by the ancient Greeks, Hanukkah is really a very minor holiday on the Jewish calendar, which has gotten a leg up in the Diaspora because of its proximity to Christmas and other winter holidays. Here in Israel, however, the holiday centers around family get-togethers, lighting of the candles, singing songs, and, of course, food.

Add to the name confusion the special menorah that is lit during Hanukkah, the Hannukiyah, which has 9 candleholders, 8 for each night of Hanukkah and one separate one for the “Shamash”, the candle which is used to light all the others. Like many religious objects, the Hannukiyah is a folk art object and over time and varied cultures has taken many shapes. Nonetheless, the basic requirements above, 8 holders for candles or oil wicks, plus one for the Shamash, are what unite them all.

And because you can’t have a holiday without food, here are a few classic recipes. For obvious reasons, oil plays a big part in Hanukkah foods.

Janna Gur, Israel’s Diva of the Kitchen, Ashkenazi Potato Latkes
King Arthur Flour Easy Does It Latkes
Easy Jewish Recipes Yeast-free Sufganiyot
And here’s a recipe for the yeasty-type of sufganiyot that I shared with one of my mailing lists many years ago. Enjoy!

Hannukah Doughnuts (Sufganiyot)
Ingredients:
2 tbsp dry yeast
3 1/2 tbsp sugar
3/4 c lukewarm milk
2 1/2 c flour, sifted
2 egg yolks
1/4 tsp salt
1/4 tsp cinnamon
25 gm margarine, softened (my guess a little less than 1 oz)
2 tbsp brandy jam of your choice (IMHO strawberry is best here)
oil for deep-frying
powdered sugar

Method: Dissolve the yeast and 2 tbsp sugar in the lukewarm milk. Place flour on a board and make a well in the centre, add the yeast mixture, egg-yolks, salt, cinnamon and the remaining sugar. Now add the brandy (which keeps the doughnuts oil-free). Knead well. Add the margarine and knead until the dough is elastic. Cover and let rise about 2 hours.

Sprinkle flour on the board. Roll the dough out thin; cut into rounds 5cm (2″) in diameter with a cookie-cutter or glass. Cover and let rise 15 minutes more. Pour 5cm (2″) of oil into a heavy pot and heat to a slightly hotter degree than medium heat. Drop the doughnuts in the oil 4 or 5 at a time, turning when brown. Drain on paper towels.

If you have a kitchen syringe, fill it with strawberry jam and inject about a teaspoonful of jam in each doughnut. If you don’t have a kitchen syringe, using a tiny spoon take some jam and fill the doughnuts through a small slit. Dust with powdered sugar and serve while still warm. This recipe makes about 30-35 doughnuts.

Israelis favor sufganiyot to latkes to celebrate Hanukkah and in case you think donuts are a small change business:

Wishing you a Chag Urim Sameah, Happy Festival of Lights!

Quicksand and Sinkholes

Of the blogging sort, that is. Some people let their blogs linger on and on and others perform a radical blogectomy, deleting all their posts or even their entire blog. Several friends have lately decided to put a torch to what was their home on the Web. One of them routinely does so, along with almost all her other online accounts. It shouldn’t surprise me by now, but it still does. I sorely miss connecting with those online friends, many of whom I’ve known for close to a decade or more. On the other hand, other real life friends have taken up blogging with a passion and it amazes me they waited so long to do it. (Yes, SJ, you’re one of them. )

One of my favorite reads is The Pioneer Woman and her post on Ten Important Things I’ve Learned About Blogging speaks to me loudly, with the obvious exception of her second point, which I don’t think I’ll ever be able to stick to and maintain my sanity. (Have I mentioned that I have a brown thumb?) In spite of having a blog, I am not a writer by nature (I tend to express myself visually) and after 8 solid years of daily business writing, my personal  writing “style” has taken a serious hit. Worse still, at times it’s hard for me to find things that I think would resonate with my readers.  Heaven knows there’s enough WordPress.com memes around (Plinky and Post a Day for example), but I find I’m not much of a joiner and tend to go off in my own direction and certainly at my own pace.

There’s a crazy number of blogs online these days, somewhere around 30 million on WordPress.com alone, and finding the blogs that speak to you is an enormous challenge. So if I haven’t said it lately, I’m thankful for each of you that takes a few minutes to stop by my little salon. Coffee?