Freshly Baked Goods Friday: Pseudo-Kiwi Edition

For her English class, a Shiputzim daughter has to write a paper and do an oral report about a country. She chose New Zealand, and as I type these lines, she’s putting the finishing touches on the project.

Part of the assignment is to prepare a food, and after a bit of research, she decided to bake something called Afghan biscuits, which – according to the all-knowledgeable Chef Google – is a classic Kiwi cookie made with butter, sugar, cocoa, and cornflakes, and topped with chocolate frosting and a whole walnut.

The recipe seemed simple enough, but as is our wont here in TRLEOOB (=the real life equivalent of our blog), the Shiputzim daughter in question had to make a few substitutions.

First of all, seeing as how our mixer is pareve and all, she didn’t want to make the cookies milchig, and so there went the butter.

Next, she didn’t feel that it was worth the effort of making frosting – when we had a tub of chocolate spread on hand that was begging to be used.

And finally, we didn’t have any walnuts – whole or otherwise – and so she used some ground hazelnuts instead.

The result may or may not resemble authentic Afghan biscuits, but since none of us had ever heard of them before, I’m not sure that it really matters…

Pareve Afghan Biscuits

Ingredients

• 2/3 cup canola oil
• ¼ cup plus 2 TBSP sugar
• 1¾ cups flour
• 2 TBSP cocoa
• 2/3 cup cornflakes
• Chocolate frosting (given that this was just for school, we cheated and simply used chocolate spread)
• Ground nuts (to be more authentic, use whole walnuts instead)

Directions

Cream the oil and the sugar. Add the flour and the cocoa. Gently fold in the cornflakes.

Using a teaspoon, drop the cookies on a baking-paper-lined cookie sheet. Bake at 350 degrees for 15 minutes.

Remove from oven, and let cool. Frost the cookies, and sprinkle some ground nuts on top (or place one walnut on each cookie).

Have you ever eaten, baked, or even heard of Afghan biscuits?

!בתאבון ושבוע טוב

Freshly Baked Goods Friday: Lemon Cake Edition

It was one of those rare confluences of events.

B”H, we had plenty of lemons on our tree; we were in the mood for something more substantial than lemonade; and the Studentit had some time on her hands in between studying for finals.

<brief cultural observation>
Back in the Old Country – or at least back in the part of the Old Country centered around Midtown Manhattan’s 34th and Lexington – four weeks typically separated the fall and spring semesters: a week to study (aka “reading week” בלעז); an intense examination week, which often involved two finals per day; and then two blissful weeks of vacation.

Meanwhile, here in Israel, intersession (i.e. chofshah bein hasemesterim, for the Hebraically-oriented amongst you) also lasts four weeks, but the difference is that finals are spread out over the entire month. In other words, although one never really gets to enjoy an actual vacation, one is spared the stress and pressure of having all the exams in a single week.

But I digress…
</observation>

All this is to say that to the delight of the denizens of TRLEOOB*, the aforementioned convergence had a delicious result:

Lemon Cake

Adapted from “Kosher by Design”

Ingredients

• 1½  cups sugar
• 2½ cups flour
• 3 tsp baking powder (i.e. one envelope for my Israeli readers)
• ¾ cup mango juice (orange juice works too)
• ¾ cup canola oil
• 2 tsp vanilla extract
• 4 eggs

Glaze

• ¾ cup powdered sugar
• 2 TBSP lemon juice

Directions

Mix sugar, flour, and baking powder. Add juice, oil, and vanilla. Beat in eggs and mix well.

Pour batter into oiled and floured bundt pan. (We used a tube pan without a removable bottom.) Bake at 325 degrees for 50-60 minutes or until done.

As soon as the cake comes out of the oven, use a toothpick to poke holes all over the top of the hot cake, and immediately pour the glaze all over the cake and especially into the holes.

Let cool in pan before serving.

!בתאבון ושבת שלום ומבורך

______________

*TRLEOOB=the real life equivalent of our blog

Freshly Baked Goods Friday: French Coffee Cake Edition

{INSERT: pro forma – and patently insincere - apology about my prolonged absence}

As you may recall surely have forgotten by now, the [no longer] recent bat mitzvah report included the following picture:

For reasons presumably known to my mother (aka This Recipe’s Source), the cake on the right goes by the name “French Coffee Cake” --- although it’s neither French nor made with coffee. (Discuss amongst yourselves…)

I’m told that a certain Our Shiputzim reader/member of the extended Shiputzim clan refers to the same cake as “3-2-1 Cake,” because in its original form, the recipe called for 3 cups of flour, 2 cups of sugar, and 1 cup of shortening.

However, as is our habit here in TRLEOOB*, we’ve long since changed the recipe.

Thus, I felt that a name change was also in order.

But to my surprise, no one shared my feelings.

Indeed, in the requisite Shiputzim family vote on the subject, I was hopelessly outnumbered. Everyone else wanted to keep the original name.

This leads me to one of two conclusions:

1. Ours is a conservative household, where longstanding traditions are reverently upheld.
2. Ours is a frivolous household, where the meaningless and the irrelevant are irreverently mocked.

I’ll let you decide which statement is more accurate, but in the meantime, please remind me: what is this blog called again?

French Coffee Cake

Adapted from an old family recipe

Ingredients

• 4 eggs
• 2/3 cup canola oil
• 2 cups sugar
• 1 tsp vanilla extract
• 3 tsp baking powder (i.e. one envelope, for my Israeli readers)
• 3 cups flour
• 1 cup mango juice

Topping

• 6 TBSP cocoa
• ½ cup sugar
• 2 tsp cinnamon

Directions

Separate eggs. Beat whites until stiff, and set aside.

Beat yolks, oil, and sugar together. Add vanilla and baking powder. Add flour alternating with juice, and mix well.

Gently fold the mixture into the egg whites, and then carefully pour some of the batter into a well-oiled tube pan. Sprinkle some of the topping over the batter, and then continue alternating batter and topping. Be sure to end with the topping.

Bake at 350 degrees for 45-60 minutes or until done.

Let the cake cool completely before removing it from the pan.

!בתאבון

!שבת שלום ומבורך

_______________

*TRLEOOB=the real life equivalent of our blog

Freshly Baked Goods Friday: Meta Challah Edition

To continue the previous post’s sheaves of wheat theme, check out the incredible challah that one of our yom tov guests made for Shavuot:

In case you can’t tell - as always, click on the photos for a better view – it was supposed to look like a bundle of wheat.

Or, to put it in hashtag terms:

Wheat flour that was baked into a challah and then shaped into wheat stalks #HowMetaCanYouGet

Thank you, dear Yom Tov Guest! The challah tasted as good as it looked!

!שבת שלום ומבורך

Freshly Baked Goods Friday: Applesauce Crumb Cake Edition

Some of you (you know who you are!) have suggested that the previous post was – how shall I put this? – quite the blogging cop-out.

But before you rush to award it the much-coveted “Most Unoriginal Post Award,” just wait until you read THIS post.

After all, as the title implies, it’s supposed to be a recipe post. (Please stop by and taste the results, if you happen to find yourself near TRLEOOB* tonight!)

And yet, the recipe comes from Mimi over at Israeli Kitchen; Our Favorite Bat Sherut did the baking; and YZG took care of the photography.

So, where did that leave me and why am I the one getting credit for this post, you [understandably] ask?

Well, SOMEBODY had to click “publish”…

Applesauce Crumb Cake

Slightly modified from here.

Ingredients

• 1 cup sugar
• 2½ cups flour
• 2 heaping tsp baking powder (i.e. one envelope for my Israeli readers)
• Zest of one lemon – chopped
• 2/3 cup canola oil
• 1 jar applesauce (about 2½ cups)

Topping

• 2 TBSP sugar (next time, I would perhaps increase this to 3 TBSP)
• 1 TBSP cinnamon

Directions

Combine sugar, flour, baking powder, and lemon zest. Add oil and mix through. Spread half the dough into a baking-paper-lined 9x9 square baking pan.

Spread the applesauce over the dough in the pan, and crumble the remaining dough over the applesauce. Combine the topping ingredients and sprinkle over the cake.

Bake at 375 degrees for 30-45 minutes or until done.

Store in the refrigerator.

!בתאבון ושבת שלום

_______________

*TRLEOOB=the real life equivalent of our blog

Freshly Baked Goods Friday: Apple Cinnamon Cupcakes Edition

Deliberately – and recklessly - altering a recipe beyond recognition to the point that it requires a new name is a fairly common occurrence around these parts.

For instance, longtime readers may recall that the same thing happened with our no-name bars and our kosher for Pesach choco-nut bars.

This time, however, the baker in question had every intention of sticking to the original name.

After all, in a perfect world, there would be no reason to make any changes whatsoever to something called “baked apple cider donuts”.

But, alas, the baker was stymied by the insurmountable limitations of the kitchen here in TRLEOOB*.

Lacking a donut pan, apple cider, or even allspice (all of which, I’m told, are key elements in the baked apple cider donut production process), she was forced to admit that a rebranding would once again be in order.

Yet, fortunately, this story has a happy ending.

Because thanks to the baker’s celebrated resourcefulness, a different but equally delicious dessert was the final result:

Apple Cinnamon Cupcakes

Loosely adapted from here.

Ingredients

• 2 cups flour
• ¾ cup sugar
• 1 tsp baking powder
• 1 tsp baking soda
• ¼ tsp nutmeg
• 1 tsp cinnamon
• ½ cup apple juice
• ¼ cup canola oil
• ½ cup apple sauce
• 2 eggs
• 1 tsp vanilla extract

Glaze

• 2 TBSP apple juice
• 1¼ cups powdered sugar

Topping

• ¼ sugar
• 1 TBSP cinnamon

Directions

Mix flour, sugar, baking powder, baking soda, nutmeg, and cinnamon. Add apple juice, oil, applesauce, eggs, and vanilla extract, and beat well until smooth and creamy.

Place paper cupcake liners into cupcake pan. Pour the batter into the cups, and bake at 350 degrees for 15 minutes or until done. Let cool slightly.

While baking, prepare the glaze and the topping.

Dip each cupcake into the glaze and then into the topping.

Yield: 16 cupcakes

!בתאבון

__________________

*TRLEOOB=the real life equivalent of our blog

Freshly Baked Goods Friday: Chocolate Chip Cake Edition

Every family has their own favorite quick, easy, and deliciously moist cake that can be easily doubled and keeps well in the freezer.

Here’s ours:

Quick and Easy Chocolate Chip Cake

This is really just a variation of my sister-in-law’s blueberry cake recipe.

Ingredients

• 2 eggs
• 1½ cups sugar
• 1 tsp vanilla
• 1¼ cups canola oil
• 1 cup mango juice (orange juice works too)
• 3 cups flour
• 2 heaping tsp baking powder (i.e. one envelope, for my Israeli readers)
• 1 package (or more) chocolate chips

Chocolate Frosting

• 4 TBSP cocoa
• 2 cups powdered sugar
• 4 TBSP canola oil
• ½ tsp vanilla
• 4 TBSP hot water (or as much as necessary to achieve the desired consistency)

Directions

Combine eggs, sugar, vanilla, and oil. Add juice, flour, and baking powder, and mix. Add one package chocolate chips and mix through.

Pour the batter into a baking-paper-lined 9x13” pan. If you want (and here in TRLEOOB*, we always do… :-)), sprinkle extra chocolate chips on top of the batter in the pan. Bake at 325 degrees for 30-40 minutes, and then at 350 degrees for an additional 30-40 minutes or until done.

When the cake cools, you can frost it with chocolate frosting.

!בתאבון ושבת שלום ומבורך

__________

*TRLEOOB=the real life equivalent of our blog

Freshly Baked Friday: Chocolate Chocolate Chip Bars Edition

"בג' במרחשוון שואלין את הגשמים. רבן גמליאל אומר - בשבעה בו, ט"ו יום אחר החג, כדי שיגיע אחרון שבישראל לנהר פרת." (משנה – תענית א:ג)

"אמר ר' אלעזר - הלכה כרבן גמליאל." (גמרא - תענית י.)

“On 3 MarCheshvan, we [begin] requesting rain. Rabban Gamliel says: On the seventh [of the month], 15 days after the festival [i.e. Succot], in order that the last one in Israel can reach the Euphrates River.” (Mishnah – Taanit 1:3)

“R’ Elazar said: The halachah is like Rabban Gamliel.” (BT Taanit 10a)

B”H, much of Israel is enjoying rain tonight, the 7th of MarCheshvan, which is when Israelis begin reciting “V’Tain Tal U’Matar L’Vrachah” in the Amidah.

And as the Our Shiputzim Baking Staff (aka the tza’ir bakers, in the vernacular) can tell you, a rainy Friday is the perfect time to prepare a quick, easy, and yummy dessert for Shabbat:

Chocolate Chocolate Chip Bars

(Adapted from the recipe on the back of a bag of “Gold Medal” flour)

Ingredients

• 2/3 cup canola oil
• ¾ cup brown sugar
• ¾ cup sugar
• 1 tsp vanilla extract
• 2 eggs
• 2¼ cups flour
• 1/3 cup cocoa
• 1 tsp baking soda
• 1 package chocolate chips

Glaze

• 1 cup powdered sugar
• 1-2 TBSP water

Directions

Beat oil, sugars, and vanilla. Beat in eggs. Add flour, cocoa, and baking soda. Mix in chocolate chips.

Spread dough in a baking-paper-lined rimmed cookie sheet (AKA a jelly roll pan). Bake at 375 degrees for 20-22 minutes or until set. Cut into bars immediately, and let cool in pan.

Prepare glaze, and drizzle over the bars in the pan.

Enjoy!

 !שבת שלום ומבורך

___________

P.S. Our Shiputzim is now on Facebook. Check out www.facebook.com/OurShiputzim, and be sure to like the page.

Freshly Baked Friday: Carrot Bread Edition

As in many Israeli homes, here in TRLEOOB (=the real life equivalent of our blog), cholent season officially ends a few weeks before Pesach (i.e. as soon as we finish up our barley supply).

Which means that our summertime Shabbat lunches tend to be heavy on the salads but also include lighter kugels -such as oatmeal apple crisp or carrot bread:

  Carrot Bread

Adapted from the “Spice and Spirit” cookbook (aka “The Purple Cookbook'’)

Ingredients

• 2/3 cup oil
• 1 cup brown sugar
• 2 eggs
• 6 TBSP mango juice (orange juice works too)
• 3 cups flour
• 2 heaping tsp baking powder (i.e. one envelope, for my Israeli readers)
• 1 tsp baking soda
• 1½ tsp salt
• 1 tsp cinnamon
• 4½ cups grated carrots

Directions

Mix oil and sugar. Beat in eggs. Add juice and dry ingredients. Add carrots and mix well. Pour batter into two baking-paper-lined loaf pans. Bake at 350 degrees for 45-60 minutes or until done.

Serve cold or at room temperature.

What are some of your favorite side dishes for Shabbat lunch during the summer months?

!שבת שלום ומבורך

__________

P.S. Don’t miss Pragmatic Attic’s wonderful list of kosher food blogs. (Thank you, Laura, for including Our Shiputzim!)

Freshly Baked Friday: Chocolate swirl blondies edition

My absolute favorite kitchen utensils are our three cookie sheets, which came to us from each of my beloved grandmothers a”h.

The bottom two were my paternal grandmother z”l’s, and the rimmed one on top belonged to my maternal grandmother z”l.

I’m sure that nothing would’ve given either one of them more nachat than the knowledge that the Resident Ulpanistit – who happens to be the eldest great-granddaughter to both my grandmothers a”h – regularly uses their respective cookie sheets to produce yummy treats, like these bars:

Chocolate Swirl Blondies

Adapted from ???? (I tried doing a search to figure out where I got the original recipe, but to no avail. If you recognize the source of these bars, please leave a comment, and I’ll update the post accordingly.)

Ingredients

• 2/3 cup oil
• 1 cup sugar
• 1 cup brown sugar
• 2 tsp vanilla
• 2 eggs
• 2 cups flour
• 1 tsp baking powder
• ¼ tsp baking soda
• ¼ tsp water
• 1 cup chocolate chips

Directions

Beat oil, sugars, vanilla and eggs. Add dry ingredients and the water, and mix through. Stir in chocolate chips.

Put batter into a baking-paper-lined 11½ x 17½ rimmed cookie sheet (AKA a jelly roll pan). Bake at 350 degrees for 7 minutes.

Remove from oven, and use a knife to form a marble pattern. Return to oven for an additional 21 minutes.

Remove the pan from oven. Cut into bars and let cool in pan.

Feel free to drop by for a taste, if you happen to be near TRLEOOB* on Shabbat Parshat Vayakhel.

 !בתאבון ושבת שלום ומבורך

_____________

*TRLEOOB=the real life equivalent of our blog

Freshly Baked Goods Friday: Nameless edition

What do you do when you’ve changed a recipe so much that the original name no longer makes sense?

Well, naturally, if you’re the Shiputzim family, you hold a contest to come up with an appropriate alternate appellation. (Try saying that five times fast…)

For instance, when I took the almonds out of a recipe called Almond Chocolate Cookie Bars and replaced them with colored sprinkles, we all submitted our favorite suggestions and then took a vote.

The winner?

No-Name Bars.

Generic yet to the point, the name tends to elicit a few raised eyebrows from our guests, but, hey, it works for us…

No-Name Bars

Loosely adapted from the “Hershey’s Homemade” (1991) cookbook

Ingredients

• 2/3 cup oil (i.e. 200 grams margarine במקור)
• ½ cup sugar
• ½ cup packed brown sugar
• 1 egg
• 1 tsp vanilla extract
• 2 cups flour
• 1 package chocolate chips
• Colored sprinkles (or very coarsely chopped nuts)

Directions

Beat oil and sugars. Add egg and vanilla. Mix in flour. Press batter into greased or baking-paper-lined 9x13 pan.

Bake at 350 degrees for 30-35 minutes or until lightly browned. Remove from oven and let cool for five minutes.

Pour chocolate chips over crust. As the chocolate melts, use a spatula to spread over the entire crust. Decorate with sprinkles. Cut into bars while still warm, and then leave them to cool (and the chocolate to harden) in the pan.

!שבת שלום ומבורך

Freshly Baked Goods Friday: Cinnamon Marble Cake Edition

This post is neither “fresh”, “baked”, nor [written on] “Friday”. Discuss amongst yourselves. Or, alternatively, you may explain, in 100 words or less, “Why Short Winter Fridays Are Not Conducive To Blogging”…

Shavua tov!

I find that when replacing the margarine in cookie and cake recipes, substituting 2/3 to ¾ the specified amount in oil usually works.

“Usually” being the operative word, of course, but IMHO, the following moist and easy marble cake recipe adheres to the general rule:

Cinnamon Marble Cake

Adapted from Shiputzim family friend Z.’s recipe

Ingredients

• ¾ cup oil (I use canola)
• 2 cups sugar
• 4 eggs
• 1 tsp vanilla
• ¼ cup water
• 3 cups flour
• 3 tsp baking powder (i.e. one envelope for my Israeli readers)
• 1 container of Rich’s whip (Yes, I DO realize that there are those who’d say that this is just as bad as margarine… ;-))

Topping

• 1 TBSP cinnamon
• 3 TBSP sugar

Directions

Beat oil and sugar. Add eggs, one at a time. Add vanilla and water. Mix in flour and baking powder. Add whip.

Place half the batter in a greased or baking-paper-lined 9x13 pan.

Combine topping ingredients, and sprinkle half the topping over the batter in the pan. Use a knife to fold the topping into the batter.

Pour the remaining batter into the pan, and then cover with remaining topping. Use a knife to make a marble pattern on top.

Bake at 350 degrees for 50-60 minutes or until done.

!בתאבון 

Freshly Baked Friday: Chocolate Chip Surprise Cookies Edition

It’s the fashion among the parental crowd to bemoan the fact that Israeli teenagers tend to spend most of the summer just hanging around have fairly unstructured vacations.

But I prefer to view this phenomenon as a feature, not a bug.

Because as far as I’m concerned, idle teenagers serve as a steady supply of slave labor talented bakers.

For instance, look what the Shiputzim kids made last week:

All together now: “Kol hakavod, tza’ir bakers!”

Now, don’t let the cookies’ innocent-looking exteriors fool you.

These are not your regular, everyday, run-of-the-mill chocolate chip cookies. Instead, each one has a small brownie hidden inside.

Hence their name: “Chocolate Chip Surprise Cookies.”

Here’s the recipe:

Chocolate Chip Surprise Cookies

This recipe is adapted from Bakerella’s Pillow Cookies. In addition to a few minor tweaks – such as replacing the butter with oil to make the cookies parve - the kids made two major changes: (1) The cookies are one quarter the size of the original recipe. (2) Although Bakerella suggests using a mix for the brownies, the Shiputzim kids used my friend E’s easy brownie recipe.

Brownies

• 4 eggs
• 2 cups sugar
• 1 tsp vanilla
• 2/3 cup oil
• ¾ cup cocoa
• 1½ cups flour

Cookies

• 2/3 cup oil
• 1½ cups brown sugar
• 2 eggs plus 1 yolk
• 1 TBSP vanilla
• 2½ cups flour
• 2 tsp baking powder (i.e. one envelope for my Israeli readers)
• ½ tsp baking soda
• 1 package of chocolate chips

Instructions

1. First, prepare the brownies: Mix brownie ingredients together and pour into a greased  9x13 pan (or one that has been lined with baking paper). Bake at 350 degrees for 35-40 minutes or until done. Let cool.

2. Meanwhile, prepare the cookie dough: Beat the oil and sugar together. Add the eggs, yolk, and vanilla, and beat until smooth. Add the three dry ingredients, and mix through. Stir in the chocolate chips. Let the dough chill covered in the refrigerator for one hour.

3. Next, prepare the cookies: Take 1/8 of a cup of cookie dough. Form it into a ball, and then make an indentation in the middle. Gently press a ¼ inch square of brownie into the indentation. Work the dough up around the brownie, making sure that the brownie is completely covered by the cookie dough.

Forming the cookies. Not a job for the faint-hearted…

4. Finally, bake the cookies: Place each brownie-filled cookie on a baking-paper-lined cookie sheet. Bake at 350 degrees for about 14 minutes or until done. Yield: 30-35 cookies.

!שבת שלום ומבורך

Freshly Baked Goods Friday: Rosh Hashanah edition

The other night, the Resident Ulpanistit and I baked challah. As is the custom right before Rosh Hashanah, we made enough to separate challah with a brachah.

Here are the results of our efforts:

 

Another baked (or oven-cooked, to be more precise) Rosh Hashanah offering from the kitchen here in TRLEOOB* is tzimmes:

 The  recipe comes from last year's tzimmes post, which – oddly enough – still holds the Our Shiputzim record for greatest number of comments…

Finally, the entire staff wishes all our readers a wonderful, happy, healthy, and sweet new year.

לשנה טובה תכתבו ותחתמו

!לאלתר לחיים טובים ולשלום

___________

*TRLEOOB=the real life equivalent of our blog

Freshly Baked Goods Friday: Cinnamon Swirls Edition

Attention all Our Shiputzim fans!

If you happen to be near TRLEOOB* over Shabbat, please feel free to stop by.

After all, look what we’re having for dessert:

 

Aren’t they cute?

And they taste good, too!

Special thanks to the Resident Ulpanistit (aka the Baker-in-Chief), her sous chef ESG, and her entire team of talented assistants.

The recipe comes from the Israel-Food list, with a few minor changes.

Cinnamon Swirl Cookies

Ingredients

• 3 eggs
• 1 cup sugar
• 3/4 cup canola oil
• 1 tsp vanilla
• 4 cups flour
• 2 heaping tsp baking powder (i.e. one envelope, for our Israeli readers)
• Mixture of cinnamon and sugar

Directions

Beat eggs, sugar, oil, and vanilla. Add flour and baking powder. Roll dough into long, skinny “snakes”. Dip each “snake” into cinnamon and sugar mixture, and then form into spirals. Place cookies on parchment paper-lined baking sheet. Bake at 375 degrees for 11 minutes.

Yield: About 65-70 cookies

Note: These cookies can be frozen.

!שבת שלום ומבורך

__________

*TRLEOOB=the real life equivalent of our blog

Freshly Baked Goods Friday: Day camp challah edition

Apparently, two Fridays ago was “National Make Challah in Day Camp Day”, because each member of the Shiputzim family’s keitanah (day camp) contingent did just that.

Unfortunately, by the time they got home, their challahs were stuck to the plastic plates, and the tops had partially baked in the heat.

Nevertheless, the Resident Ulpanistit – aka our Baker-in-Chief – skillfully salvaged most of the dough, which the young bakers reassembled into four loaves of varying sizes and textures:

Here they are after they were baked:    

The young bakers proudly and generously shared their culinary masterpieces with the rest of the family and with our Shabbat guests.

Well done, young bakers!

And in related news, today officially marks the last day of keitanah. In other words, the kids are now looking at more than a month of unstructured boredom. (Fun, fun, fun…)

Hopefully, we’ll IY”H do some family activities after Tisha B’Av. Watch this space for details. And in the meantime…

!שבת שלום ומבורך