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You have to love. You have to feel

2 Sep

“Life will break you.
Nobody can protect you from that, and living alone won’t either, for solitude will also break you with its yearning.
You have to love.
You have to feel.
It is the reason you are here on earth.

You are here to risk your heart.
You are here to be swallowed up.
And when it happens that you are broken, or betrayed, or left, or hurt, or death brushes near, let yourself sit by an apple tree and listen to the apples falling all around you in heaps, wasting their sweetness.
Tell yourself you tasted as many as you could.”

~ Louise Erdich, The Painted Drum


I understood the message found in this poem last year at what I thought was my darkest moment.  My darkest moment led me to the tunnel filled with light. As the upcoming Jewish New Year looms ahead of me, I wonder what G-d has in store for me, for us and for my newly created family.

Needless to say, G-d blessed me greatly this past year. May the future hold even more blessings for my family and friends.


(h/t unscrupulous man eater for posting this poem on her blog)


Happy and Healthy New Year 5770

17 Sep


9 Sep

Rosh Hashana is this week- Wednesday night through Friday night… and to get into the spirit of the holiday I decided to post a de-li-cious Honey Cake recipe.


* 3 1/2 cups sifted all-purpose flour
* 1/4 teaspoon salt
* 1 1/2 teaspoons baking powder
* 1 teaspoon baking soda
* 2 teaspoons ground cinnamon
* 1 1/2 teaspoons ground allspice
* 4 eggs
* 3/4 cup white sugar
* 4 tablespoons vegetable oil
* 2 cups honey
* 1/2 cup strong brewed coffee
* 1/2 cup almonds
* 1 1/2 cups honey
* 2 tablespoons lemon juice
* 1/2 cup water
* 1/2 teaspoon lemon zest
* 2 ounces slivered almonds for topping


1. Preheat oven to 325 degrees F (165 degrees C).
2. Sift together the flour, salt, baking powder, baking soda, cinnamon and allspice. In a separate bowl, beat the eggs, gradually adding the sugar. Beat until thick and light in color, about 5 minutes. Beat in the oil, honey and coffee. Stir flour mixture into egg mixture. Chop the almonds coarsely and mix with raisins. Stir into batter.
3. Oil the two pans and line the bottom with waxed paper. Oil again. Fill each pan with batter to within 1 – 1 1/4 inches from the top. Bake for 65 to 75 minutes until cake tests done. Do not overbake. Let cool 10 minutes and remove from pan.
4. To Make Glaze: Boil together 1 1/2 cups honey, lemon juice, lemon zest and water. When glaze reaches a thick consistency, remove from heat and drizzle over cake. Sprinkle with almond slivers.

(this recipe was found here )