Tag Archives: rosh-hashana

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)


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!

Happy and Healthy New Year 5770

17 Sep