(Photo from Bandelette’s Facebook)
I spend the vast majority of my week in skirts and dresses, which I love! But the warm weather definitely has its challenges when you have shapely legs!! Sometimes simply walking across the room I’m surprised sparks aren’t flying off me from the friction- haha ;p
In the winter usually staying moisturized with a good body oil is enough, and in the spring a little talcum powder. But when it heats up, forget about it!! I was super jazzed when I saw these adorable thigh bands (look like wide garters) that are perfect for protecting your skin from irritation, and are very pretty!
I bought mine from the Bandelette’s etsy store, they also have a website Bandelettes.com . They look easy enough to make actually, but I think the idea is really neat, they work great, and I like supporting small business so I will be a long time customer (plus I don’t have a sewing machine-ha!) I’m not affiliated with them in any way, just passing the word on a great product. But shout out to Bandelette’s if they do want to gift a pair or ten ;p
Right now I’m reading Anita Diamant’s “The Red Tent”, and I’m at the part where Jacob’s family is making the trek to Canaan. Through Dinah’s eyes in the novel she describes all the interesting new people for other places they see for the first time, the spices, the strange animals. Not one to be left out, I got a craving for one of my favorite treats that would go just perfect with my afternoon of reading of times passed in far away places. The Date Shake! My maltipoo needs a hair cut so she looks like a shaggy little lamb along for the journey- I’m all set!
I first had a date shake on the trip visiting my auntie when she lived in Yuma, AZ. On the way there’s a place called Dateland, where you guessed it, dates are the number one attraction! The shakes are sweet and thick, chock full of beautifully delicious dates. I don’t recall how, but the trees were brought from the middle east years ago and thrived in the environment.
I like my shakes a little thinner, but definitely adjust to your tastes as usual I put cardamom in everything I can, and in a date shake I think its an extra exotic experience. Enjoy!
Medjool Dates 7-8
Vanilla Ice Cream (we use Breyer’s)
Almond Milk (may sub for regular milk)
Pit your dates and chop, add to blender with enough almond milk to cover by about half. Pulse until dates are incorporated well into the milk. Add two scoops of ice cream, a sprinkle or two of cardamom, and about 3/4 cup crushed ice to blender and pulse until shake consistency. Add more almond milk a little as need if its too thick and blend. Pour, serve, yum!!
Serves one large or two small shakes
My husband and I love wraps- and we love Korean bbq! This burrito has great flavor and is super easy to make. Enjoy!
Spinach Tortillas (Large)
Boneless Skinless Chicken Thighs
Korean BBQ Marinade
Crispy Wonton Strips
Spring Mix (optional)
Marinate chicken as directed, usually at least 30 minutes. Begin cooking rice according to instructions, amount depends on how many wraps you are making of course. Discard marinade and grill on med-high indirect heat for about ten minutes or until done (watch to ensure the sugars in the marinade don’t char too much). Layer tortilla with rice (pat down), spring mix, wonton strips, and drizzle with sriracha mayo. Add chopped bbq chicken, and roll. Cut, serve, enjoy!😀
My husband wanted to name this “Chola Cholent”, but I didn’t think that was so cute- ha! I came up with this recipe because I couldn’t find anything that looked yummy and easy when I searched online for Mexican Cholent, so I made one myself! This recipe will include ingredients and instructions, but the amounts will vary based on your family size. And its really hard to make a “small” batch of cholent, just so you know! Also, some people prefer a meatier cholent, or more potato, etc, so adjust to your tastes!
Cholent is Jewish stew that we start cooking before Shabbat begins, and allow to remain on low heat over night into the next day for ready made warm food that we don’t have to work to make and enjoy on the Sabbath:) In Ashkenazic tradition, cholent may have flanken, potato, kishka, and barley among other things. Sephardi hamin often includes eggs, rice, chicken, etc. This recipe has a little of both styles, cooked in a crock pot on low for 8 hours. Enjoy!
Pearled Barley and/or Rice
3 whole gloves Garlic
Drained Can of Corn
Dried Pinto Beans
No Salt Sazon (seasoning packets by Goya)
Sprinkle of Cinnamon
Drizzle of Honey
Beef or Chicken Chorizo
Layer chopped potato and onion into the crock pot, and sprinkle in your desired amount of barley and/or rice (I do half and half). Toss in 3 peeled cloves of garlic, the can of corn, and top with a layer of dried pinto beans. Next, place the chicken legs on top of the beans. Sprinkle generously with chicken consumme. Then add on top the Sazon, Papika, pepper, and a little cinnamon (most of the consumme should be covered by these spices). Drizzle with honey. Top with chorizo (which will “melt” into the cholent when cooking, yum!), and whole eggs in shell (remove shell before plating after cooking is done). Pour in Corona beer until dish is about half way full, use water to fill the rest of the pot until all the meat is covered (you will not taste beer in the finished cholent, just adds a little more flavor, sub with all water if you like). Cook on low for 8 hours.
Today was pretty hot in Southern California, and it had me wishing I had all the ingredients to make one of my favorite refreshing treats; Chamango! It’s a Mexican fruit/ice cream/spice extravaganza of yum😀 If you are not used to mixing fruit with chile, it might be an acquired taste. But I’ve found that even people who try it for the first time enjoy it! If you have a Mexican Fruit and Ice Cream shop in your area (Fruteria/Neveria) definitely stop in and try one, or you can even make one at home
You may be wondering what a CHAMANGO has to do with HAVDALAH? Well, technically it doesn’t! But as Jewish women often do, sometimes I see ordinary things a little differently. In the weekly ceremony of Havdalah we have the bright flame of the candle, the sweetness of the wine, and the scent of spices that help separate Shabbat from the week to come. When I remembered this delicious dessert today, it occurred to me that it would be the perfect addition to warm Saturday evening at the conclusion of havdalah. As you can see, this treat also has spices, sweetness, and vivid color that echoes the symbolism in this cherished ritual. What a beautiful and delicious way to beautify the mitzvah of separating the sacred and the secular!
So what exactly is in it??
Anatomy of Chamango:
The wet red stuff- Chamoy! Chamoy is a mild condiment made from fruit, chiles and lime juice. It has a little kick! You can buy it in a bottle in Hispanic markets or in the Hispanic section of some supermarkets, or there are simple recipes to make your own.
The fruit: Mangos😀 Mangos are the perfect texture and sweetness to accompany the spice.
The ice cream: Usually Mango. But I’ve also had it with lime sherbet (sometimes called a Diablito), or Rainbow Sherbet.
The red stick thing: A tamarind candy w/ chile! Also available in Hispanic markets.
As the days get longer and warmer, why not get a little adventurous with recipes? Yum! ;D
L’Chayim and Buen provecho!
This turned out SO yummy!!! It was easy and a crowd pleaser. I knew I wanted to use the chocolate matzo I got for a dessert, along with my husband we came up with this The way I made it includes whipped cream, but omit that ingredient for a deliciously light Parve dessert!
Ready in: 1 hr
2 sheets parve chocolate covered matzo
12 oz bag frozen mixed berries
1 cup blackberry sweet kosher for Passover wine (during Pesach of course)
1 tsp cardamom
Fresh or canned whipped cream (optional)
Remove berries from the freezer, and pour into a mixing bowl, let sit out. Pour wine into a small pot, and bring to a boil. Lower heat to a simmer, until reduced by about half and you have a thicker more syrupy consistency (about 20 minutes). Remove from heat and pour the wine reduction over the thawing berries, mix well. Let sit until cooled and thawed. I like to make them ahead so they just need to be removed from the fridge, so take your serving glasses (I use martini), and place a little whipped cream in the bottom. Use a slotted spoon to put the wine glazed berries in, garnish with a shard of chocolate matzo and a sprinkle of cardamom. Chill in refrigerator until ready to serve, add whipped cream with cardamom before serving.
I LOVE making Sangrias. In the Spring, Summer, and California Fall, its the perfect party drink that you can sip on for hours, be feeling good, and not have to pick anyone up off the floor at the end of the night!
This last Purim I wanted to make a nice light white sangria, but… zhuzh it up a little for the holiday! If you’ve ever made a sangria, you know that other than fruit the main items are cheap wine and sugar. How could Manischewitz NOT come to mind?? Ha! This turned out great, and everyone loved it. When I picked up my bottles at Bevmo, they were so dusty- the guy was like, “Yeah nobody drinks this stuff.” HAHAHA! More for us!😉
This recipe is for “company” size, 13.5 servings. If you’re just having a few people over, cut in half
2 bottles Manischewitz Cream White Concord Wine
1/2 cup Triple Sec
1 cup orange juice
1 cup fresh lemon juice
Additional sugar, to taste
A bag or two of frozen berries (your call how much )
Combine all ingredients in your average glass or plastic drink dispenser (mine is 5 liter size), stir well, and taste to determine if you need additional sugar, add as needed. Refrigerate over night, and taste again before serving to see if you need any tweaks (extra triple sec, more sugar, etc). Yum!!!