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Archives January 2012


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Lemon Cream Tart and Some Expectations

By: Deanna Linder Expectations are an interesting thing. Live with too many of them and you often find yourself let down. Live with too little of them and you can expect the mundane. Having the right amount of expectations is probably one of the golden rules of how to be happy in life and I’m trying desperately to find that golden medium. I’m a bit of a perfectionist and I expect a lot from myself, as I do of others around me. My “other-half” is therefore many times placed in a position of having to fulfill my expectations. Some are typical, while others I admit are probably far-fetched. We became parents this year. We didn’t receive the handbook on how to be parents. Both of us are learning (some faster than others). With the kid turning one today, I wanted to let the other half know that he has fulfilled my expectations in the father category. This tart is a little something that more than fulfilled my expectations. First of all, being that it is a recipe adapted from Pierre... 
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Goulash

By: Danya Weiner A few weeks ago I shot an article for the Israeli culinary magazine, Al Hashulchan. The entire issue was on the foods of the different ethnic groups in Israel and the story I shot was on stews. The writer of the article, Ruth Oliver, came to my studio with eight pots full of deliciously cooked stews. I stared opening them up, one by one, and discovered amongst them: a pot of Mafrum (meat and potatoes), couscous with vegetable soup, a Persian meat and beans stew, stuffed cabbage and goulash. It amazed me how Ruth spoke of the preparation of these dishes with ease. It would’ve taken me days. That shoot reminded me of my love for home-cooked “grandma” recipes- the ones that have been in families for generations and are passed down grandma-mother-daughter (or the lucky son). My grandma didn’t pass down any recipes, but I wouldn’t mind being adopted by one willing to share hers. The week after the shoot I decided I would prepare goulash for a Friday night dinner for... 
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The Perfect Schnitzel- Guest Post on Design Sponge

By: Deanna Linder   Although its roots are in Austria, the schnitzel can officially be considered one of the national foods of Israel, right up there with hummus and falafel. On any given moment on a Friday night, I would guesstimate that at least 75% of Israeli mothers are serving their families with freshly fried schnitzel. (The other 25% serve schnitzel on weekdays, keeping the Friday night dinner clear of the fried delight). A few weeks ago, Danya and I were in the middle of a photo shoot when she turns to me and says, “I ran out of bread crumbs just before I was going to fry my schnitzel and so I left the chicken in the egg marinade overnight and fried it the next day. It turned out to be the best schnitzel I ever made”. I looked her. Really? This is something you just discovered, I asked. I have been marinating my schnitzel now for some time. We tried to figure out if the general population was more like Danya or more like me on this matter. Fast forward a few weeks. We... 
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