Race to the End of the Earth July 17, 2010
Summer is here and we looked for a way to chill out and have a nice time with the kids …
We started our morning at the Central Park and after choosing one of the many kids playgrounds that are equipped with water features, we sat on the grass watching the kids splashing around while zipping our coffee and picnicking, that was a great start for the day.
After drying up and changing to dry clothes we walked to the Natural History Museum and took a Race to the End of the Earth – a wonderful cool exhibit for the whole family to enjoy. The exhibit tells the story of a competition between two famous explorers, Amundsen, a Norwegian, and Scott, an English – both attempting to beat and be the first in exploring the Antarctic.
For more information:
We managed to stay cool in that warm day and had a great time ! hope you did to !
The Forest & The C – An Evening of Great Wines July 16, 2010
Yatir and Domaine Du Castel are considered to be among the best Israeli wineries — ask Robert Parker, Tom Stevenson or Hugh Johnson who gave them rave reviews. Better yet, experience them yourself.
Yatir, a “New World” styled Boutique winery, is located in the Yatir Forest near the Dead Sea on the grounds of 3,000 year old wine making facilities. It proves that in Israel you can not only grow quality grapes in the desert, but also produce internationally awarded superb wines.
The French influenced Domaine du Castel is a family owned Boutique winery located near Jerusalem. Eli Ben Zaken transformed the winery into a world-known entity winning Decanter Magazine’s Wine of the Month award twice in one year, a remarkable feat. It’s Bordeaux styled wines received many prestigious international awards.
Sit back, relax and join other wine lovers at the Israeli Wine of the Month Club’s interactive wine tasting experience.
What is interactive wine tasting?
* Several wonderful Israeli wines will be explored. Cheese, crackers and fruit also served.
* A panel of our Sommeliers/Wine Critics will describe each wine and guide you in exercising your palate tasting them
* You will be encouraged to voice your opinion about each wine and write elaborate notes — be Robert Parker, Tom Stevenson or Daniel Rogov for a night… Every opinion counts !
* We will collect everyone’s tasting notes and distribute them via a newsletter. The newsletter will also include professional tasting notes as well as detailed descriptions of the wineries, and more…
When? July 22, 2010 at 7PM
Where? Quint, Miller & Co.
34 West 38th Street (between 5th & 6th Ave.)
The buzzer on the ground floor (on the right side of entrance door), # 6
How much? $36 at door
RSVP by July 21, 2010 (space is limited)
Hebringlish July 14, 2010
Pagra is what we are heading. It means vacation, time off. The Knesset goes on Pagra every summer, as are the school children and Salt and Pilpel members.
See you Baadein means see you later, Baadein is an Arabic word that means later.
Friday’s Dessert for Shabbat July 8, 2010
Great cute dish to make with your kids – from Parents Magazine online.
2 tablespoons butter
- 2 eggs
- 1/2 cup all-purpose flour
- 1/2 cup reduced-fat milk
- 1 tablespoon granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 3 cups fresh blueberries, raspberries, blackberries, and sliced strawberries
- 2 tablespoons powdered sugar
1. Heat oven to 400°F. Place butter in a 10-inch ovenproof skillet. Put the skillet in the oven for 3 to 5 minutes, or until butter melts. Whisk eggs in a bowl. Add flour, milk, granulated sugar, vanilla, and salt; whisk until the mixture is smooth. Immediately pour batter into the hot skillet. Bake for 20 to 25 minutes, or until puffed and browned.
2. Remove from the oven. The pancake will fall in the center as it cools. To serve, top with berries and powdered sugar. Serve immediately.
Bon A petit!
Coconut Delights July 2, 2010
Here’s a fun summer recipe to make with kids or by yourself!
1 can of sweetened condensed milk
100 gram shredded coconut
100 grams pecan walnuts
Place everything in the food processor, wet your hands and make small balls.
Roll it in the shredded coconut and place into the baking cups.
Store in the fridge. Enjoy!