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Sweet Potato & Carrot Tzimmes

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Sweet Potato & Carrot Tzimmes

1 pound carrots
6 sweet potatoes (3 pounds)
1/2 cup pitted prunes
1 cup orange juice
1/2 cup honey or brown sugar
1/2 tsp salt
1/4 tsp cinnamon
2 Tbsp. margarine

Peel carrots and cut into 1-inch slices. Peel and slice sweet potatoes into 1/2 inch slices. In a 3-quart saucepan cook carrots and sweet potatoes in boiling, salted water to cover, until tender but firm. Drain carrots and sweet potatoes and place in 3-quart casserole with prunes. Combine gently.

Preheat oven to 350.

Israel and protecting our children

On Thursday I received a call from Ilan. I hadn’t heard from him all week. That is not unusual – when he is in training he often doesn’t call until Thursday or Friday.  His voice was strong, sure and yet I could tell that he was trying to be measured in his speech. Adrenaline was making his breath shallow.

“Hi Mom.”

“Hey Ilan how are you?”

“I’m fine. Can you call me back on this phone?”

“Where is your phone?”

“I left it on the base.”

“Oh. Where are you?”

“A kibbutz.”

“Awesome. Are you out for the weekend? “

Pop Culture, Irony and Israel

Last week, along with millions around the world, Ezra and I watched the Oscars. I admit, I like watching the pretty people, but mostly I was on my computer checking email and Facebook, while glancing at this fascinating pageantry of pop culture. I was proud, as a Jew and as a Zionist, that a short documentary about Israel won an Oscar, and when Natalie Portman won for Best Actress, Ezra and I commented once again on her Jewish and Israeli heritage.

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