Shana Tova - Happy New Jewish Year 5767

I barely use the one at home now, just for 10-15 mins in the morning to check email.

Most of the lights in the house are incandescent, frosted bulbs. Family understands when I turn all but one light in the living room off. Light is in the corner next to Dude's chair, my chair or the couch don't face it, so it doesn't bother me.

Getting building management here to fix anything is like pulling teeth out of a troll (Discworld reference). There was a roof leak in June (lightning hit the roof and made a big hole), they still haven't replaced damaged ceiling tiles, which look like they are growing mold now (everybody say "eeeewwwww.")

Ah well, at least dd's thumb is definitely not broken, had her ortho read the xrays last night, it's good to know him on a personal level!

Caryn

That's a good idea. My crazier DSIL has Iritis - triggered by florescents and other things (allergies which she hasn't had updated since 19278). But, her workplace accommodated her, and her cubicle has a desk lamp, no florescent lights.

ellice

That's some good news at least!

Cheryl

So if you have a mold/mildew allergy, it is probably making your headache worse when you are at work....

Ok Here it is

Rosh Hashana recipe: Teyglakh (your spelling may vary)

Makes about 75 confections

- 2 teaspoons vegetable oil

- 2 eggs, beaten

- 1-½ cups flour

- 1 teaspoon salt

- 1 teaspoon baking powder

- 1 cup mild-flavored honey

- ½ cup granulated sugar

- 1 teaspoon ground ginger

- Baker's parchment or wax paper

- 1 cup finely chopped nuts (optional)

1. Combine oil and beaten eggs. Sift together flour, salt and baking powder. Add flour mixture to egg mixture, beating to form a dough.

1. Knead dough slightly, adding more flour if necessary. Roll dough on a floured surface into a long rope, about ½-inch thick. Cut into ½-inch pieces.

2. Combine honey, sugar and ginger in a heavy saucepan and bring to a rolling boil. Add a batch of dough pieces, then reduce heat to a simmer. Cook about 10 minutes, stirring occasionally. Remove with a slotted spoon and place on parchment or wax paper to cool. (The confections will be sticky.) Continue cooking until the dough is used. Roll in the chopped nuts, if using.

This recipe was first published in The Seattle Times in 1984

If you put them into an aluminium pie plate and leave at room temperature, they will congeal into a big mess which is really fun to pull apart. Eating more than half the recipe before they get a chance to coll all the way down means you have to make more. (Don't ask me how I know) My grandmother would always make these and would add candied cherries.

We always make blintzes at his time of year. My two DIL's now know how to make them and my Grand daughters are now learning.

George

I've come to a decision. Since I don't much like them because they're too sweet, and my friends are most always on a diet, it's too much work and I'll let others make a mess. At least all the work you must put into making proper blintzes produces something yummy.

But thanks for the recipe.

Lucille

My wife doesn't think anything is a mess if it involves grandkids. However anything is a mess if it involves her husband.

George

The blintzes are made by my wife who learned how from her bubbe. When she was a younster she would go to bubbe's house on the weekend and they would make blintzes. She would always keep those she made seperate because they were for her father. Now she has taught her DIL's and is now teaching the next geneation. Favorites for the grands are blintzes and cookies. Both of my sons can cook and worked as cooks in restaurants growing up. I knoow I'll never starve as long as there's a kitchen handy.

George

It's a good talent to have.

My grandmother, in the 1930s, made sure her boys knew how to cook, clean, iron and mend. We have no worries about Dad getting by when Mom's in the hospital.

But I've dealt with several widowed male friends who, on a good day, might be able to *find* the kitchen (that's where the beer is, right?). Didn't know the difference between a 5-gallon stewpot and an 8" frying pan. I told them to put the rice and the water in the pot, put it on the back burner and ignore it for 20 minutes, and got a totally puzzled look ... I had to be leaving something out, cooking couldn't be that simple.

Well, you forgot to tell them to bring it to boil and then turn down the flame. Boiled over rice can make a mess of the cooktop. I normally only make brown rice, so for me it a liitle more water and once it boils, turn it downand wait 45 minutes. My wife never makes the rice.

George