Musings from Students of the Pardes Institute of Jewish Studies in Jerusalem
Posted on April 22, 2014 by Eva Neuhaus
the relationships we have with our parents form a template for our relationship with the Divine. i grew up giving my parents a very hard time, constantly bucking their authority. we fought all the time. this power struggle is present in my relationship with God, as it is in my relationships with everyone and everything. here Continue Reading »
Posted on April 4, 2014 by Yisrael Ben Avraham
It was an offer I couldn’t refuse. In this case, the the offer was to fork over a sizable amount of cash to raise money for Ezrat Avot’s new building and in return get a 6 course meal prepared by a posse of Michelin star chefs. Ezrat Avot was started by Rabbi Shlomo Gamliel z”l Continue Reading »
Posted on March 20, 2014 by Lisa Motenko
You are what you eat. For Jews, this adage rings especially true because we follow strict dietary laws that strengthen our relationship with G-d, as well as distinguish us from other nations. Growing up I was allowed to eat whatever I wanted – except for pig. Like many assimilated American Jews, my family did not keep kosher, but Continue Reading »
Posted on March 13, 2014 by Hannah Joy
Ingredients Two cans of tomato sauce with mushrooms (Rokeach is good) Two cans full of water Lemon (¼ a cup of lemon juice, or about 1/2 a lemon) Sugar: 2 heaping tablespoons (use equal amounts of lemon & sugar – technically the recipe calls for ½ cup of each, but we use ¼ cup of Continue Reading »
Posted on March 5, 2014 by Heather Kantrowitz
These cookies are perfect for Rosh Hashanah – the pomegranate seeds burst in your mouth and provide a sweet start to your new year. Bake them for friends, family, or just yourself. Enjoy!!! Ingredients ½ cup butter, room temperature ½ cup brown sugar, lightly packed ½ cup granulated sugar 1 egg 1 tsp vanilla extract Continue Reading »
Posted on February 25, 2014 by Nataliya Naydorf
Ingredients: 2 zucchinis 1 potato 2 sweet potatoes 6 cloves of garlic 1 red pepper 1 green pepper 2 carrots 1 beet olive oil pepper salt thyme paprika basil rosemary
Posted on February 24, 2014 by Ma'ayan Dyer
From Ma’ayan Dyer’s (Spring ’12, Spring ’13) blog: Even before the completion of my conversion three years ago, keeping kosher seemed relatively simple and came surprisingly easy. Sure, the BLT was my favorite sandwich once upon a time, and the spectrum of the many delicious treyf Italian meats were a goyish treat that I wouldn’t Continue Reading »
Posted on February 19, 2014 by Simone Wilk
Ingredients: 10 little plums cut into thin wedges 2 tbls cilantro chopped 1 heaping tbls tihina 1 smaller tbls silan (date syrup) 2 tbls olive oil salt and pepper to taste Directions: Cut, chop, stir and enjoy!
Posted on February 12, 2014 by Nataliya Naydorf
You will need: 1 defrosted chicken thigh (or veggie bullion cube or 2 tablespoons of olive oil) 1 medium sized onion (peeled and whole) 1 half of a cabbage (grated) 2 medium sized potatoes (peeled and cubed) 2 medium carrots (peeled and cubed) 1 beet (grated) ketchup (to taste) (trust me) salt (to taste) pepper Continue Reading »
Posted on January 21, 2014 by Yisrael Ben Avraham
It was a paradox in the space time continuum. Two spaces that were but only a few meters away was actually worlds away. What was an inconspicuous courtyard I felt was actually a wormhole to that connected two very different worlds that seemed like other dimensions. What I’m talking about is the courtyard between the Continue Reading »
