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Is it or Isn’t it kosher for Passover

5 Mar

This year Passover will be very different for me. The first being that I am not joining my parents and siblings for the Passover Seder. The second being that I now have different Passover traditions as a married lady.

I still subscribe to the notion that when a woman gets married, she takes on her husband’s traditions. We have to do a bit of research to figure out what Eitan’s father’s family kept and then incorporate the traditions of Israel (as this is our home and this is where Eitan was born and raised).  This Passover will be strange for me since I grew up in a house that followed hasidic traditions of not mixing matzah and liquids (g’brucht) which was very strict.  Truth be told, I had a heart to heart with my father two years ago and he agreed to allow me to change my tradition to mix matzah and liquid. Yes, I felt the need to ask him to change my tradition but not go the full way and ask my Rabbi what he thinks.

Now throw in the possibility of not only eating matzah and liquids, I might even be able to eat  kitniyot  (rice, beans). I am not sure I am comfortable with consuming it but that doesn’t mean we can’t have it in our house.

My mom sent me the Star-K Comprehensive Information & Product Guide for Passover. I grew up reviewing that list or one like it to see if my hair products, make up and medicines were found on the “not kosher for passover” list.  For a long time I have not subscribed to the notion that unedible items have to be kosher for passover.  But just in case some of you readers do want to flip through this list, here you go

I hope that for anyone enjoying a seder, it is an enjoyable experience. Have fun with it. Lighten it up. Pretend you are a kid again and find interesting ways to tell the Exodus story.

Oh, and don’t eat too much matzah. We  all know what happens if you do.


Explaining Sukkot via an Infograph

24 Sep

Sukkot-A-Palooza is a infographic design from Mike Wirth and David Silverberg that tries to help explain the Jewish holiday of Sukkot. They created it for Sukkot 2011 but I only saw it afterwards so I created a post a year ago in October scheduled for publication before this year’s holiday.


My Rosh Hashana Tradition- Pomegranate Cake

19 Sep

I guess making Pomegranate Cake two years in a row constitutes a new Rosh Hashana tradition. Now I have never claimed to be a baker but as one of my friend’s said over the holiday- maybe this should be my claim to fame. In any case, I thought I’d share with you my recipe.

Ahuvah’s Rosh HaShana Pomegranate Cake Makes 2 8″ cakes or 1 8″ layer cake

Prep Time: 10 minutes Cook Time: 50 minutes

Ingredients: * 2 2/3 cups cake flour *

2 t. baking powder * 1/8 t. salt *

1/2 cup margarine, slightly cooler than room temperature *

2 cups and granulated sugar *

1 t. vanilla extract *

2 tablespoons of pomegranate syrup *

4 large eggs *

1 cup unsweetened almond milk, soy milk or rice milk

Preparation: 1. Preheat the oven to 325 F. Lightly grease (with dairy-free margarine) two 8″ round cake pans, line with greased parchment and lightly flour, tapping out excess. Set aside.

2. In a medium-sized mixing bowl, sift together the flour, baking powder and salt. Set aside.

3. In another medium-large mixing bowl using an electric hand mixer, beat together the soy margarine and sugar until fluffy, about 4 minutes. Add the vanilla, beating until well combined. Add the eggs, one at a time, beating well between additions.

4. Add 1/3 of the flour mixture to the margarine mixture, followed by 1/3 cup of the almond milk, and continue adding the remaining ingredients in two more additions, beating well before adding the next. Mix until just combined.

5. Pour the batter into the prepared pans, smoothing the tops with an offset spatula. Bake for 50 minutes, or until a toothpick inserted into the center of the cakes comes out clean.

Allow the cakes to cool for 10 minutes in the pans before transferring the cakes to a wire rack to cool completely. Once cool, mix one large packet of powdered sugar with 1 tablespoon of pomegranate syrup. mix well and add a bit of water to thin it out. it should be a nice sticky paste. pour on the cake and let it harden.

Have a sweet and happy New Year!