On a festive Tuesday evening, our Shomrei building was filled with warmth, joy and many happy, grateful people. In addition to our 21 MESH guests (plus 4 takeaway meals), we prepared and served a holiday feast for Shomrei’s 15 IHN guests.
Thanksgiving is a day for thanks although we Jews often give our thank yous at the New Year, Rosh Hashanah.
So I am taking this opportunity to put the THANKS back into Thanksgiving and express my thanks to people involved in activities that I have a stake in.
So thank you to all the volunteers who help to get food on the table for those weekly kiddushes. Even when I am not directly involved, I thank them. Without our volunteers we would have no bountiful weekly spreads and the fellowship that comes with sharing a meal. Continue reading →
The dog days of summer are here. Cool chicken salad or baked salmon certainly make perfect summer suppers. But who wants to slave over a hot stove preparing? Not I, said the Little Red Hen. So she searched for ways to cool her kitchen since she knew she’d not get any help from her barnyard friends.
My favorite solution has been my Breville countertop oven. It’s on the expensive side and does take up counter space, but this appliance is a marvel. It’s big enough to bake a 13 inch pizza or a 9 by 13 inch pan. It will also toast one slice of bread or one bagel. It broils, it, bakes, it toasts. It has a defrost setting, a reheat setting and a convection mode. In addition, the newer models have a slow cook setting. Best of all it doesn’t heat up the kitchen, a boon for those of us with old homes without central air conditioning. I’ve barely used my full sized oven since I got this appliance. So save your pennies and look for a sale. Continue reading →
Outside it was wet and it was cold. But inside Shomrei at the MESH Cafe, the warmth was apparent in multiple ways ….physical, emotional, spiritual, community, culinary!
We served a hearty and delicious meal to 19 grateful guests. Aileen Grossberg, along with two assistant cooks (daughter, Melanie Grossberg and son-in-law, Steve Hoviss,) prepared a homey repast beginning with Boppa Shirley’s Split Pea Soup. Main course was Fresh Salmon Loaf with Roasted Asparagus and Red Pepper garnish, Bok Choy and Apple Slaw, Roasted Broccoli, Peppers, Carrots and Cauliflower and Israeli Couscous with Apricots and Preserved Lemon. Apple Turnovers with Strawberries, Blueberries and Vanilla Ice Cream rounded out the hearty meal. Each guest received a takeaway bag with a granola bar and a clementine. Continue reading →
On a fairly balmy (for December) evening this past Tuesday, Shomrei hosted 24 MESH guests while also housing IHN families for the week. Chef Aileen Grossberg cooked up a double batch of dinner to serve both groups, starting with a warming minestrone with parmesan and fusilli, then a mixed green salad, followed by a main course of salmon with brown sugar glaze accompanied by roasted carrots, peppers, and purple onions along with rolls. A Hanukkah treat of latkes with applesauce and sour cream rounded out the meal, which ended with a dessert of tuxedo chocolate mousse cake with fruit. Guests appreciated the Hanukkah blessings and menorah lighting and greatly enjoyed the meal. There was plenty, and some leftovers went home with our guests. Continue reading →
Although Shomrei did not serve MESH guests this past Tuesday because of the logistics of Rosh Hashanah, we did meet on Thursday. That was the evening when co-chairs Lynne Kurzweil and Aileen Grossberg welcomed MESH volunteers, both new and experienced, to our annual orientation.
Lynne Kurzweil and Aileen Grossberg, MESH co-chairs, prepared a tasty and economical meal of kale salad, bourekas, spanakopita, and mini quiches with fruit and babka with non-dairy ice cream for dessert. Continue reading →