Sep. 15th, 2007

rhu: (Default)
Long, and so cut over and over again....
General observations )
Food humor )
Noah Feldman's article redux )
Interesting pattern of shofar blowing )
Tashlich )
Dear Metropolitan Diary.... )
Second day talk )
Eruv crisis, or why I love my rabbi. )
Shabbat )
That's all I can remember right now. Off to do dishes and print out four days of crossword puzzles.
rhu: (Default)
Long, and so cut over and over again....
General observations )
Food humor )
Noah Feldman's article redux )
Interesting pattern of shofar blowing )
Tashlich )
Dear Metropolitan Diary.... )
Second day talk )
Eruv crisis, or why I love my rabbi. )
Shabbat )
That's all I can remember right now. Off to do dishes and print out four days of crossword puzzles.
rhu: (Default)

At one point, Tani was trying to explain his concept that Rosh Hashanah is actually between two years, and he wasn't sure when one could atone for sins committed during Rosh Hashanah itself. (The answer, of course, is "whenever you feel moved to.") He tried analogizing:

It's like if you have two rocks, and you put them near each other but they're not touching, then the rocks are like the old year and the new year and the air between them is like Rosh Hashanah. Or it's like your knee and the years are the other bones in your leg.

Also --- I had great success this year with prebaking the pie shells. The apfel-nudel schalet was perfect, and most of the zwetchgenkuchen were firm. But some were still soggy; since the crust was firm when I added the fruit, it must be the fruit juice that's just too much for the crust to handle. So I'm wondering if I should be adding some sort of thickener --- corn starch? Flour? Agar (which I really only know of as crossword fill)? Bakers of fruit pies, what do you suggest?

rhu: (Default)

At one point, Tani was trying to explain his concept that Rosh Hashanah is actually between two years, and he wasn't sure when one could atone for sins committed during Rosh Hashanah itself. (The answer, of course, is "whenever you feel moved to.") He tried analogizing:

It's like if you have two rocks, and you put them near each other but they're not touching, then the rocks are like the old year and the new year and the air between them is like Rosh Hashanah. Or it's like your knee and the years are the other bones in your leg.

Also --- I had great success this year with prebaking the pie shells. The apfel-nudel schalet was perfect, and most of the zwetchgenkuchen were firm. But some were still soggy; since the crust was firm when I added the fruit, it must be the fruit juice that's just too much for the crust to handle. So I'm wondering if I should be adding some sort of thickener --- corn starch? Flour? Agar (which I really only know of as crossword fill)? Bakers of fruit pies, what do you suggest?

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Andrew M. Greene

January 2013

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