Miscellaneous

April 17, 2014

Mimi Kraus, associate senior manager of therapy services at Jewish Community Services, is both an adult child of a survivor and a psychotherapist who has worked with children of survivors. “In my case,” she said, “I was a good girl, did well in school, had a good career and took on a lot of responsibility. CONTINUE »

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Diplomats search for way forward after scuttled talks
BY Dmitriy Shapiro
April 10, 2014

With only weeks left before the planned April 29 deadline to reach an agreement in the U.S.-brokered Israeli-Palestinian peace negotiations, the Obama administration has been working overtime to salvage the talks that unraveled early last week. Despite the effort, experts are bearish on whether any progress can be made with the parties involved, all of CONTINUE »

Pareve
April 9, 2014

3 large eggs 1 cup Passover cake flour 11⁄2 cups water 11⁄2 tablespoons oil 1⁄2 teaspoon salt* In a medium-size bowl, beat all ingredients until completely smooth. Lightly grease a 5- to 6-inch nonstick fry pan. Heat the pan over moderate heat. Lift the pan away from heat, and pour between 1⁄4 to 1⁄3 cup CONTINUE »

Meat
April 9, 2014

From “A Taste of Pesach” 1 5-pound French roast (also known as square-cut roast, thick London broil or brick roast) 2 tablespoons oil 1 onion, diced 2 cloves garlic, crushed Dressing: 1 cup brown sugar 1 cup ketchup 1 cup water 3⁄4 cup balsamic vinegar 2 teaspoons apricot jam Preheat oven to 350 degrees. Combine CONTINUE »

Pareve
April 9, 2014

1 teaspoon minced garlic 2 tablespoons freshly squeezed lemon juice 2 ­teaspoons coarse Dijon mustard (or kosher for Passover equivalent) 6 tablespoons extra-virgin olive oil fine sea salt freshly ground black pepper 2 pounds fresh broccolini, stem ends trimmed kosher or sea salt In a small bowl, whisk together the garlic, lemon juice and mustard. CONTINUE »