Holiday Treats

I spent the night making some last-minute gifts for friends...Haim has been happily taste testing as well!

Carmel Corn

Makes 8 cups

Ingredients
• 2 cups brown sugar
• 1 cup butter or margarine
• 1/2 cup corn syrup
• 6 quarts popped corn (sift out unpopped kernels)
• 1 teaspoon salt
• 1 teaspoon baking soda
• your favorite nuts (pecans, almonds, peanuts, walnuts, cashews….)

Directions
1.In large saucepan, boil sugar, butter, syrup and salt for 5 minutes. Remove from heat.

2.Add soda and stir well.

3.Pour over popcorn and nuts.

4.Spread on cookie sheet.

5.Bake 200 degrees for 1 hour, stirring at 15 minute intervals.

6.Remove from oven and cool until solid.

7.Store in covered container to keep crisp.

Carmel Pecan Clusters

Makes 12

Ingredients
• 1 cup pecan halves (3 1/4 ounces)
• 12 soft caramel-candy cubes
• 1 1/2 ounces bittersweet chocolate, broken into 12 pieces (1/2 inch each)

Directions
1.Preheat oven to 350 degrees. Arrange pecans in a single layer on a rimmed baking sheet; toast in oven until fragrant, about 10 minutes. Remove from oven (leave oven on); set aside 36 pecans on baking sheet. Finely chop remaining pecans (for about 1/4 cup); set aside.

2.When pecans are cool enough to handle, make 12 clusters by arranging 2 pecans vertically, side by side, below 1 pecan placed horizontally. The clusters should be arranged on a cookie sheet lined with a silpat or parchment. Gently flatten each caramel; place 1 on top of each cluster. Bake clusters 5 minutes. Remove from oven (leave oven on).

3.Place 1 piece of chocolate on top of each cluster. Return to oven; bake until chocolate begins to melt, 1 to 2 minutes. Remove from oven. With the back of a spoon, gently spread chocolate over caramel without completely covering it.

4.Sprinkle clusters with reserved chopped pecans. Refrigerate until set, about 15 minutes. Bring to room temperature before serving.

Chocolate Apricots

Ingredients
• equal weight measure dried Turkish apricots and chopped dark chocolate
• foil candy wrappers


Directions
1.Microwave chocolate in a glass bowl in 15-second intervals, stirring vigorously with a rubber spatula and scraping down sides in between, until just melted (chocolate should be no warmer than 86 degrees).

2.Dip each apricot in chocolate, coating evenly. Transfer to wire racks set over parchment paper; let stand until set.

3.Transfer apricots to baking sheets lined with parchment paper. Refrigerate until firm, at least 25 minutes. Wrap in foil wrappers. Can be refrigerated in an airtight container up to 3 days.
Turned out beautiful, but I might try this with tempered chocolate next time and see if it does any better...maybe I can leave it unrefrigerated then.

White Chocolate Clusters

Makes 20

Ingredients
• 1 1/2 cups assorted dried fruits and toasted nuts, (choose among raisins, cherries, cranberries, chopped apricots, almonds, pecans, walnuts, hazelnuts, pistachios, and macadamia nuts)
• 1 package (12 ounces) white-chocolate chips

Directions
1.Line a baking sheet with waxed paper. In a small bowl, combine dried fruits and nuts.

2.Heat white-chocolate chips in a heatproof bowl set over a pan of simmering water, stirring until just smooth. Do not overheat or the consistency of the "chocolate" will alter and be ruined.

3.Drop level tablespoons of melted chocolate onto prepared sheet, 2 inches apart. Mound fruit-nut mixture on top, pressing in gently. Refrigerate until set, 15 to 20 minutes.

English Toffee

Makes about 3 pounds

Ingredients
• 1 cup (2 sticks) unsalted butter, plus more for pan and foil
• 1 1/2 cups sugar
• 3 tablespoons light corn syrup
• 3 tablespoons water
• 2 cups toasted (about 8 ounces) almonds, chopped
• 12oz good quality chocolate (milk or dark), tempered

Directions
1.Butter a 12-by-18-inch baking pan. Cover two large cutting boards or cardboard pieces with parchment paper. Set aside.

2.In a medium saucepan, melt butter. Remove from heat, and stir in sugar, corn syrup, and 3 tablespoons water. Cook, stirring occasionally, until the mixture reaches 300 degrees on a candy thermometer. Remove from heat, stir in 1 cup almonds, and pour out into prepared pan, spreading the mixture with the back of a spoon to fill the pan.

3.Before candy hardens, but when it is firm enough to handle, turn it out onto parchment-lined board. Allow to cool completely.

4.Wipe the surface of candy with a damp paper towel to remove excess butter, and allow to dry.

5. Temper the chocolate using a double boiler. Heat 5/6 of the chocolate to 118F, while stirring. Remove from heat and stir in remaining chocolate. Stir continuously until chocolate temperature drops to 84F, and then reheat to 90F and use immediately.

6.Using a small offset spatula, quickly spread half the tempered chocolate over candy. Scatter 1/2 cup of the remaining almonds over chocolate. Cover with parchment paper, and place second cutting board on paper. Turn candy over onto second surface. Remove top board and paper, quickly spread candy with remaining chocolate, and scatter with the remaining 1/2 cup almonds. Refrigerate for 20 minutes to set chocolate.

7.Break candy into 2-inch pieces. The candy may be stored in an airtight container at cool room temperature for up to 1 week; use parchment paper to separate layers.

ENJOY!

ps: all of these treats can be given in inexpensive reusable glass jars or tins.

Hanukkah

This was Maya's first real Hanukkah, and I wanted to make it special for her. Last year we were traveling and it was barely marked, and the prior years she was really too young to remember it. Each day I tried to have a special Hanukkah book, activity or craft for her, and the holiday was a lot of fun for everyone. We had several special dinners with friends, small gifts of books, stickers and puppets (plus gifts from grandma and grandpa), a holiday party with the homeschool group, and a Hanukkah party in the house for a couple of friends.

Janice gave Maya a kit for making her own menorah candles, a lovely and fun craft, and we also had a lot of success at the party with decorating construction paper cones and filling the finished result with chocolate "gelt." It made me realize that I need to incorporate more craft and art opportunities into Maya's activities.

We also made latkes and sufganiyot a couple of times...the latke recipe is an old family recipe, that I brought back to it's original form with hand grated potatoes, rather than the food processed ones that my grandma has been doing for the last 30 or so years. (Much better texture!)

POTATO LATKES
(1 potato makes about 4 playing card size latkes)
For every 4 medium sized idaho potatoes add 2 Tbs all purpose flour and 2 eggs

Wash (you do not need to peel) and grate your potatoes, and squeeze out liquid. Add appropriate amount of eggs and flour, as well as salt and white pepper to taste. Mix thoroughly, but do not over-mix.

Heat a generous amount of crisco in a (preferably non-stick) pan to a medium-high heat. If the fat is smoking, the heat is too high.

Once hot, spoon pancakes into your pan...I prefer silver dollar sized ones, though my family has always made them playing card sized.

When they are crispy golden brown flip them. When the second side is cooked drain on paper towel and serve immediately with apple sauce and sour cream.

SUFGANIOT

Ingredients

• 1 package(s) active dry yeast
• 1 teaspoon(s) granulated sugar
• 1/4 cup(s) granulated sugar
• 3 3/4 cup(s) all-purpose flour
• 3/4 cup(s) whole milk
• 6 tablespoon(s) margarine, melted and cooled, substitute butter
• 1 teaspoon(s) salt
• 1/2 teaspoon(s) ground nutmeg
• 2 large eggs
• 4 cup(s) vegetable oil, for frying
• 1 cup(s) seedless red raspberry jelly, substitute other favorite jelly
• Confectioners' sugar, for sprinkling

Directions

In large bowl, mix yeast, 1 teaspoon granulated sugar, and 1/4 cup warm water (105 to 115 degrees F); let stand until yeast mixture foams, about 5 minutes.

With wooden spoon, stir flour, milk, margarine, salt, nutmeg, eggs, and remaining 1/4 cup granulated sugar into yeast mixture until evenly blended (dough will be very sticky). Cover bowl with clean cloth towel, and let dough rise in warm place (80 to 85 degrees F) until doubled, about 1 1/2 hours.

With floured hands, punch down dough. Turn dough onto heavily floured surface; let rest 10 minutes. With floured hands, pat dough 1/2-inch thick. With floured 3-inch round biscuit cutter, cut out as many rounds as possible. Place rounds, about 2 inches apart, on lightly floured cookie sheets. Gently press trimmings together; press and cut as above. Cover and let rise in warm place until doubled, about 1 hour.

In 10-inch skillet, heat oil over medium heat until temperature reaches 375 degrees F on deep-fry thermometer. With wide metal spatula, carefully place 2 or 3 doughnuts in hot oil. Fry until golden brown, about 1 1/2 minutes, turning over once. With large slotted spoon, transfer doughnuts to wire racks lined with paper towels to drain; repeat with remaining dough.

When doughnuts are cool enough to handle, with small sharp knife, pierce doughnuts from 1 side almost to opposite side. Place jelly in decorating bag fitted with 1/4-inch round tip. Squeeze small amount of jelly into each doughnut through slit. Cool doughnuts completely on wire rack. Sprinkle doughnuts with confectioners' sugar to serve.

Morning smiles

Breakfast on the deck is a lovely way to start the day

Finally...a family pic

We snapped this when dropping the kids off with my mom on the way to Nat's wedding

Pancake Breakfast

We've really been enjoying these pancakes from scratch. I found the recipe on-line and am in love! these are also great with berries or chocolate chips mixed in.

Ingredients

• 1 1/2 cups all-purpose flour
• 3 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1 tablespoon white sugar
• 1 1/4 cups milk
• 1 egg
• 3 tablespoons butter, melted

Directions

1. In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.
2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Thanksgiving 09

While Haim worked for a good portion of the day...as did several of the independent contractors who were renovating a property we own, Noah, Maya and I spent a very relaxed day with my parents and grandma. Haim frequently has interesting cometary and observations regarding American culture...as he is in certain ways an outsider, even after residing here for 10+ years and raising American kids.

He noticed that it was the ONLY day of the year that felt as quiet and restful to him as the weekly Shabbatt does in Israel. I would tend to agree...it is probably as close to a near universal Holiday as we get. Also, he commented that taking the day off was a luxury...not a right. I think this is true to a certain extent. Those working for someone else may see the holiday as an entitlement, but if you work for yourself....time is money. One sub-contractor asked if he worked on thanksgiving, could Haim meet him to pay him...he needed the money to buy his family dinner that night. At the end of the morning, when his job was complete, he received his pay and complete Thanksgiving groceries that I purchased for him the previous day. We have too much as a family to be thankful for, to not be generous with others...regardless of the holiday.







In the morning we went to a small parade with Jaffia, Wenzel and Sidney, and then we spent the rest of the day relaxing..before an early dinner. We were all happily in bed by 9!

Bed-time routine

About a week ago Haim decided we needed to give Maya a bed-time routine, with a goal of being in bed by 8ish. I was resistant at first, but decided to give it a try and it has been working out wonderfully. Maya is more even tempered, and so are Haim and I. Additionally, she is genuinely tired by 8pm, and is also watching less TV. The only down side is that she's waking at 6 rather than 9...oh well, I guess you can't have it all!

Camping in St Anastasia state park

This past weekend, Haim and Maya took a camping trip up to Saint Augustine with the home-school group while Noah and I stayed behind to supervise the tenting of our house. Haim and Maya had a blast with the other families, and Noah and I had some nice relaxing time with lots of well needed rest.

Maya called the first night crying and missing me a bit (she was distracted from her saddness by painting daddy's toenails), but I couldn't even get her to say hi to me on the phone after that...she didn't want to stop playing with the kids to talk for even 2 minutes! Other than lots of fun, the biggest excitement that they experienced was a squirrel raid of their food supplies...luckily there was a grocery store near by!

I sent Haim with 2 uncharged cameras, but hopefully we'll get some nice photos from the other families.

Maya is 3!

It's been a busy couple of weeks....first Noah, and then the chicks hatched....and now Maya is 3. We had a small party at the house with a couple of Maya's friends, and everyone had a lovely time. Our only challenge now is TOO MANY TOYS!

Scary Ladybug!

Using a familiar costume...which Maya has been using since her first Purim, Maya asked to be a "Scary Ladybug" this Halloween. Enjoying the cooling weather, we took a nice family walk and Maya enjoyed her first trick-or-treating. It was a lovely evening!

Noah's Brit Milah

While I am not a proponent of cosmetic circumcision, we did look forward to the celebration of Noah's Brit Milah. The surgery was over rapidly, and the ceremony was an intimate affair of close family and friends. We were also able to share it with our family in Israel via a live Skype cast, which was a very cool experience.

Hatching

The chicks have finally hatched. Of the 12 eggs, 9 hatched, but one didn't make it overnight, so now we have 8 hearty chicks. One is lemony yellow, several are golden, and several are tan with black stripes on the wings. Can't wait to see what breeds and genders we will end up with!

Welcome Noah Mordechai

Noah Mordechai Mayan was born at home at 8:15am on October 23. After 6 hours of labor he was born in the water, with Haim and Maya at my side. It was a wonderful labor and birth and we are all very excited for the addition to our family.

Lemon Bars!

On Monday night Haim and I had a date night...something that we try to do fairly often, but usually consists of Maya sleeping out, and us watching TV together...It's hard (actually you just have to be creative) to do a budget date night, but it's nice to do something out of the ordinary. In the morning I had told Haim that I wanted to do something (actually anything) besides sit and watch TV together, as a gentle warning that he not get all wrapped up in the garage conversion project that he's been working on.

Haim picked me up from yoga in the evening, and we went for an "early bird" pizza at a restaurant we both enjoy...(even though I had dinner prepared at home). We sat outside to enjoy the wonderful breeze and weather which the recent (and now gone) cold-front had brought. After dinner, we came home and took a walk over to Hollywood Blvd and around the circle. While walking, we came upon a new fudge shop, and we went inside for a peak. Haim was the proverbial "kid-in-a-candy-shop." His eyes were giant as he took in all of the beautiful candies and treats. I also discovered that Haim had never before tasted fudge or caramel. He had both, and enjoyed them immensely, but it got me thinking of other typically American treats that he had never experienced.

Last night Maya and I made Lemon Bars. They were really nice to make with her, because she could do most of it with supervision rather than assistance...she got to get her hands messy and had fun pressing the crust into the pan and mixing the lemon topping....and the bars were a delicious hit!

INGREDIENTS

• 1 1/8 cups all-purpose flour
• 1/3 cup confectioners' sugar
• 1/2 cup butter, softened
• 2 eggs
• 2/3 cup confectioners' sugar
• 1/3 cup fresh lemon juice
• 1 1/2 teaspoons grated lemon zest
• 1/4 teaspoon baking powder
• 1 tablespoon confectioners' sugar

DIRECTIONS

1. Preheat the oven to 325 degrees F (165 degrees C). In a medium bowl, mix together the flour, 1/3 cup of confectioners' sugar, and butter until butter is in very small crumbs. Press into the bottom of a 11x7 inch pan.
2. Bake for 25 minutes in the preheated oven, or until firm and lightly browned. While the crust is baking, whisk together the eggs, 2/3 cup of confectioners' sugar, lemon juice and lemon zest in a medium bowl. Just before the crust is done, stir in the baking powder. Pour over the crust while it is hot, and return to the oven.
3. Bake for another 25 minutes in the preheated oven, until set. Dust with remaining confectioners' sugar when cool.

Delicious weather....and cookies

We've had the first cold spell (thank g-d) of the season...and I was really hoping that the change in weather would also bring about the birth...oh well, guess the baby's not "fully cooked" yet! However, I did take the opportunity to do some extra cooking today. Maya and I made black & white cookies...she's been into them lately, and they were really easy!

I used the following recipe from Gourmet, which made about 5 cookies, though teh recipe said it would make 8. I might make them a touch smaller (though oversized is good for these cookies) and make sure they are a bit flatter on the pan before heading into the oven, since they do puff quite a bit while cooking.

For cookies

• 1 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/3 cup well-shaken buttermilk
• 1/2 teaspoon vanilla
• 1/3 cup (5 1/3 tablespoons) unsalted butter, softened
• 1/2 cup granulated sugar
• 1 large egg

For icings

• 1 1/2 cups confectioners sugar
• 1 tablespoon light corn syrup
• 2 teaspoons fresh lemon juice
• 1/4 teaspoon vanilla
• 1 to 2 tablespoons water
• 1/4 cup unsweetened Dutch-process cocoa powder

Preheat oven to 350°F.

Whisk together flour, baking soda, and salt in a bowl. Stir together buttermilk and vanilla in a cup.

Beat together butter and sugar in a large bowl with an electric mixer until pale and fluffy, about 3 minutes, then add egg, beating until combined well. Mix in flour mixture and buttermilk mixture alternately in batches at low speed (scraping down side of bowl occasionally), beginning and ending with flour mixture. Mix until smooth.

Spoon 1/4 cups of batter about 2 inches apart onto a buttered large baking sheet. Bake in middle of oven until tops are puffed and pale golden, and cookies spring back when touched, 15 to 17 minutes. Transfer with a metal spatula to a rack and chill (to cool quickly), about 5 minutes.

Make icings while cookies chill:
Stir together confectioners sugar, corn syrup, lemon juice, vanilla, and 1 tablespoon water in a small bowl until smooth. Transfer half of icing to another bowl and stir in cocoa, adding more water, 1/2 teaspoon at a time, to thin to same consistency as white icing.

Ice cookies:
Turn cookies flat sides up, then spread white icing over half of each and chocolate over other half.

Patience and presence

I'm feeling big and I know that it's coming to an end. I'm trying to be patient, and enjoy the last days of our family as it is at this point in time. I know that this birth will be a wonderful and much anticipated event for all of us, but at the same time, there is a bitter-sweet feeling since things will obviously never again be the same.

I'm really trying to not rush through the last days of this pregnancy, to be present, and to enjoy special time with Maya and Haim (separately and together). Extra time in the bed nursing with Maya (who insists that my milk tastes the same as always, even though I can see it's now colostrum), a couple of fun craft projects, and lots of cuddling and watching TV on the couch. Also date nights with Haim...which I know will probably be in short supply for the next year or 2. Of course we will do these things after the baby is born...but understandably it will be different too.
This truly is a wonderful time for us.

It's easy to say YES!

Every day's we look for ways to say yes to Maya's requests....big and small. Sometimes those requests are simple..."I want salami with mayo".....and sometimes they are a bit more complex...."I want it to be my birthday NOW!" In the last day or two, we have had the following requests, and managed to meet all of the "needs"

1. Maya (totally into birthdays....mostly the cake and singing) wanted it to be her birthday....we explained that a birthday was only one day a year, but that we could have a pretend birthday with candles, cake and singing...she was thrilled. I then realized that the following day (today) was her "Birthday minus 1 month"....so we celebrated that all day. Lots of singing, lunch with grandpa, cupcakes and a cookie (her choices). She had a lot of fun explaining to us that her birthday was actually in "vember" (November)...but also had lots of fun celebrating all day.
   
2. We were heading home from dinner with my grandma lat night and drove by a park with kids playing...Maya expressed an interest in going, and I told her YES, when we pass by from some errands and dropping off grandma we can go...as we kept driving, and were about 2 blocks away, I realized that in 15 or 20 minutes there might not be kids there, and that we were not all needed on the errands...I had Haim turn around to drop us off, and Maya got to play in the park for 40 minutes while we waited for Haim to return. Heading into the park Maya said "this is so good"....so simple and accurate!
3. At Maya's "Birthday minus a month" lunch, we were at a beautiful bakery counter to choose a cake or sweet...first she chose a black and white cookie....and then a box of 4, beautifully decorated mini-cupcakes. Why not...it was her choice. At the table, she chose the first cupcake, ate the frosting off of the top, and handed the cake part back to me (i ate it, it was delicious!). She happily shared one with her grandpa, knowing that we would get more if she still wanted them after the box was empty. Next, she chose a second and requested that the frosting be removed, which I did, and then happily ate about 1/2 of the cake and handed it back. She left the remaining cupcake "for later" and asked for the cookie. She split it into several pieces, had a nibble of each, and asked that it be put back in the bag. Knowing that she could have it seemed to be enough...it took me about a year in Spain (and 30 lbs) to figure out that I could order a pastry without eating it all, and that I actually liked looking at them more than eating them, and she knows this already.
4. Driving to grandpas to wait for Haim to pick us up, we passed by a park that offers pony rides. Can we visit the ponies please, was answered by a turn into the park. The big smile on Maya's face was worth the 20 minute delay in getting back to the couch to rest (at 39 weeks pregnant, exhaustion is frequent)

Why not say yes whenever possible...even if that yes is followed by an explanation of when the yes will occur, if it cannot be immediate. Our daughter knows that we will do whatever is within our power to meet her needs and desires, it doesn't mean that a "yes, later..." isn't sometimes met with a meltdown (she's not even 3 yet)...bit I do think with each day we are building an intrinsic bond and trust that is invaluable.

Broody Bunch

One of my hens and I are having a race to see who is going to have a baby first. Right after the Yom Kippur holiday, she went broody and began to sit on some eggs that had accumulated in her nest for a day or 3...I then decided that it would be fun to let her hatch...unfortunately, not owning a rooster, I had to figure out how to get fertilized eggs. After making some local inquiries and a day of looking on the internet, I found a farm in Archer, FL that sells and ships fertilized eggs...a mix of Rhode Island Reds, Amerucana, Golden Comets and Dark Cornish. While waiting for the eggs, I realized that each morning, the hen would move over so that the others could lay their morning egg (my breakfast) on her nest...
Knowing that once there were fertilized eggs under her we would need to keep them separate, I figured maybe I could leave her in the coop, but put her in a "1-chicken" sized basket. I bought a new basket, filled it with pine, and at night transferred her and her eggs into the basket. In the morning I happily observed her in the basket with the eggs, and one of the other hens laying in the second nest box...Victory! I came out an hour later to collect the egg and found that my determined girl had carefully rolled all of the eggs out of the fairly high-lipped basket and over to where the lone egg was laid....she was once again happily sitting on all of the eggs! I really do admire the determination of this mother hen!
I moved her and all of her eggs back into the basket and looked forward to seeing what would happen the next day....The following morning she stayed in her basket, but managed to make room for the second hen to lay her egg there as well. (this is really a 1-chicken basket).
Well, today our fertilized eggs arrived and Haim eagerly swapped them for the unfertilized eggs beneath the hen, who is still happily sitting, unaware that her situation has improved greatly! We will have to figure out how to isolate her tonight so that the eggs do not mix if the other hens lay in the morning.
Now begins the count-down....for both her and me. We know she's got 20-21 days to go, and I really hope I have a baby in my arms before she does!

Feeling Blessed

It's easy to forget how blessed you are in the hum drum of day-to-day activities.

Today, while doing household chores, I've been constantly reminded. Maya and Haim are on a nature field trip in the everglades for the day, and I've had a quiet day of kitchen cleaning, laundry, bread making, and resting. Yes, I did have to clean the kitchen, but i'm very lucky to have a beautiful kitchen to clean after it has been "torn apart" while preparing delicious and healthy food for my family.

I've done a load of laundry, but with the luxury of a washer and dryer in my garage...and the laundry that I have done is all of the beautiful baby clothing that I used with Maya and will soon be reusing for the baby that will bless us in a very short time after (g-d willing) an easy labor. How lucky to have had the ability to buy such lovely things the first time around, and to have the opportunity to use them again!

It is so nice to experience the peace and silence of the house, and to know that it will soon again be filled with the noise and chaos of those I love.

Baking, Birthdays, and Such

I've discovered a new baking book....I'm in LOVE! Dorie Greenspan's "Baking: From My Home to Yours" This is a comprehensive, easy to follow, baking book for all of the home-style goodies I like to make for the family. I haven't tried a recipe I didn't like yet!

Also, Monday I turned 30...though the main event of the day was Yom Kippur, we had a birthday break-fast celebration at the end of the evening. Just a couple of friends over, with lots of noisy kids running around....and Haim did a very "interesting" Hawiian Luau version of happy birthday on Maya's lap-harp.

Otherwise, slowly creeping towards the end of pregnancy....only a couple of weeks to go now! And our garden is growing nicely...though I do think Haim has gotten a bit overzealous with the corn.

Lastly, I finished the curtains and pillowcases for Maya's playroom. I'm really happy with how it looks, though once haim hangs the curtains I'll really have an idea of how it looks...and I've started on a new and very simple project....napkins. Ours are getting a bit ratty, as we only use cloth and have had them for 5 years...too many wine stains ect...so I found a great homespun fabric that should hide lots of abuse....and then I found a lovely tutorial online at the purl bee and I seem to be golden...though I've not completed one yet. But I have discovered some new tools (rotary cutter, self healing pad, line ruler, bias tape maker) in the process, that I think may revolutionize my minimal sewing skills.

All in all, it's been a lovely September!

Rosh Hashanna

(yes, I made the Challas....Haim, however, did all of the yummy salads)

Planting

Grandma's feeling better...and we've got a bit more time to fool around the house again. For a week I was going down to N Miami (not the end of the world, but 18 miles round trip none the less) every day, and then my aunt Lynn was in town managing grandma a bit more, but I was still going down to visit daily. Now Lynn is gone, grandma is feeling good, and I've had a bit more time to devote to both feeling like a pregnant whale (and frequently laying "beached" on the couch) and doing household stuff like getting our garden started, restocking the freezer, unpacking and organizing remaining boxes from the move, and just keeping things clean, tidy and orderly....with the daily house explosion that comes from having a toddler!
I started some seedlings Sunday a week ago, and we planted a decent portion of them in some prepared beds. Spaghetti squash, corn, peas, cukes, watermelon and tomatoes...still have peppers, broccoli, fennel, herbs and flowers to plant, maybe next week. Also, will direct seed some onions and carrots. We'll see how it all turns out. I loved planting with Maya, she "tucked in" and kissed each plant as she helped me set them in the ground. Very cute!

Another "relaxing" Saturday

My parents are in Montana, so we've been keeping an extra eye on grandma while they are away. Last night she spent the night to join us for Shabbatt dinner. At 3am (the usual time I seem to wake up from the pregnancy anyway) I woke up to grandma coughing...a lot. Not terribly surprising, since she's been recovering from a cold...but it went on for an hour, resulting in fever, chills, and a lot of "unproductive" retching over the toilet. She finally fell back to sleep at 4, and I did the same at 5:45.
Around 6:30 Haim and I woke up from lots of chicken squawking. At first we thought that they had escaped into the front yard...but after a dash to the front and the back, we realized that they were having a stand-off with a hawk who was a touch smaller than them. He flew off, we fed the chickens and went back to sleep for an hour.
I woke up and prepared some ricotta pancakes...thankfully, because the day has never really calmed since then! Exciting events include a garbage truck exploding a tire in front of our house just after Maya woke up, Haim and I running back and forth between rental properties, and a very confused grandma waking up believing it was Monday. Luckily a yummy, protein packed breakfast helped us set the tone for the day!

Ricotta Pancakes
(the original recipe says this is enough for 2 servings, but I think it is enough for 6 small to medium eaters, especially with fresh fruit served on the side)

• 3/4 cup all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 2 tablespoons sugar
• 1 cup ricotta cheese
• 2 eggs
• 2/3 cup milk
• 1 or 2 handfuls fresh or frozen mixed berries (if you like)
  
• 1 lemon, zested and juiced
• Butter, for griddle

Preheat a nonstick griddle.

Combine flour, baking powder, nutmeg, salt, and sugar in a small bowl. Whisk together the remaining ingredients in a large bowl, and then combine in dry ingredients. Add butter to hot pan, and pour silver dollar size pancakes. Cook on both sides until light golden brown. Repeat until no batter remains. We like to top this with a touch of maple syrup, but they are delicious plain too.

Enjoy!