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Archives June 2011


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Cinnamon Pull Apart Bread

By: Deanna Linder In Plato’s book, The Symposium, the Greek playwright, Aristophanes describes the reason why humans say they found their other half when falling in love. He gives a speech about primates who had double bodies, with faces that turned away from one another. To make a long story short, Zeus, punished these primates by splitting them in half, separating the two bodies. According to Aristophanes, ever since then, people are in search of their other half. Culinary-speaking, there seems to be a similar phenomenon; ingredients, coming from different sources, which seem to innately go together. Cinnamon and sugar is one these pairings. One morning I arrive to Danya’s studio and her Google reader is open onto one of our favorite blogs, Joy the Baker. There, staring at us, is a picture of cinnamon sugar pull apart bread. You could literally smell the cinnamon and sugar through the screen. There was no doubt that one of us would have to make this for our blog. Being the more American... 
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Nazareth and Stuffed Grape Leaves

By: Danya Weiner My husband and I spent our wedding anniversary this past weekend in Nazareth. We heard it’s like going abroad, without the passports. We stayed at The Fauzi Azar Inn, a 200-year-old Arab mansion turned guest house. The inn is located in the heart of the Souq (Market) Quarter of the Old City and is walking distance from The Basilica of the Annunciation, the White Mosque and St. Gabriel’s Church. The inn has become a haven for backpackers and off-the beaten track travellers who now fill the city. Oded (my husband) and I rediscovered the backpackers we were ten years ago, even if it was just for two days. We met people from all over the world; Germany, Unite States, Holland, Brazil and Israel. We got lost even with a map in hand (and an iphone with gps in the other). We spoke English, went to an intimate concert of an East Jerusalem singer, singing grunge music for a crowd of 15, and we went on a tour of the old city with an American guide. Obviously food is an... 
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Beef and Rice with Mint and Onion

By : Danya Weiner It’s the afternoon, and I’m at home with three adults and five children. The kids are outside playing in the blow up pool (so small I call it a puddle), in diapers and having a blast. My first instinct is to finally sit down and relax, drink some coffee and chat with the adults, after a long day of work. Slowly I begin to realize that it is almost dinner time, and I, although did not plan to, am in charge of providing food for my spontaneous guests. Within a few minutes I already had a game plan. My first thought was to make quick cornbread which would definitely satisfy the children’s hunger until dinner would be ready. For dinner I decided to take out some ground beef from the freezer and put some rice on the stove. With the cornbread in the oven, I quickly run a mop over the kitchen floor before someone slips, grab a sip of coffee with the adults and then get back in the kitchen. I start chopping garlic, not really knowing where this recipe is leading me to.... 
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Banitsa- Bulgarian Feta Pastry

By: Danya Weiner A year and a half ago, when I started researching blogs before creating this one, I would find one blog which would lead me to the next, and that one would lead me to another one, and it would go on like this until I had seen/read/researched too many to remember. Almost every blog has a links section, with links to other blogs, which really surprised me at first. Since I come from a very competitive line of work, I was delighted to see that in the blogosphere, the rules were quite different. In light of this camaraderie and the upcoming Jewish holiday, Shavout (the celebration of the harvest) we decided to join forces with two other popular Israeli bloggers, Maya Marom from Bezek Alim and Roni de Leede from Home in Style (both blogs are only in Hebrew). We met at Roni’s beautiful, pastoral house, where we cooked and photographed three recipes, one from each blog. On Shavuot it is customary to prepare dairy-oriented dishes, so I decided to make Banitsa, a Bulgarian filo... 
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