Gleanings of Wheat

The blog has been largely silent lately. I've had a lot going on this month. The kids kept getting sick, I still have school, I'm freelancing, and the kitchen is being remodeled. On top of all that the kids went to Texas for two weeks. It has been a roller coaster around here. Instead of staying home and missing the kids I decided to pack up my office (read laptop and day planner) and take a working vacation to NYC and Nashville. Over all I had a lot of fun and got more work done than I probably would have if I were surrounded by the kids' stuff while they were visiting their dad. Now I'm at home, the kitchen still isn't done, and the kids come home tonight. I'm really excited. I talked to them nearly every day, but I missed them like crazy and can't wait to settle back into normal life. Now for some photos from the day I spent at Jersey Shore!

I got this one from the Jews for Jesus website too. Desserts!!! 5 egg whites 1 1/2 pounds confectioner's sugar 5 tablespoons matzah cake meal grated rind of one lemon 1 pound blanched almonds, finely ground Beat egg whites until stiff (but not dry); add sugar a little at a time until blended in. Fold in cake meal, lemon rind and ground almonds, being careful not to break down egg whites. Drop from a teaspoon onto a foil-lined cookie sheet, leaving one inch between drops. Bake for 15-18 minutes at 300° or until lightly browned on top and bottom. Let cool: peel off foil. Makes approximately 3-3 1/2 dozen macaroons. Passover 2009 Series Introduction Charoseth Fat-free Knaidlach Chicken Soup A Kosher Diet A Kosher Diet

As promised, here is the next installment in the Passover 2009 Series. Two recipes for the price of one today! Both come from the Jews for Jesus website . Roast Lamb for Passover Have butcher bone and roll a lamb shoulder or leg-figure on 1/2 to 3/4 pound boned and rolled lamb per person. You will need 2 cloves of garlic for every 1 pound of lamb. Slice garlic into thin slices: make holes with the point of a sharp knife in the fatty part of the lamb. Insert garlic slices into holes. Place meat thermometer in the center of the thickest part of the lamb. Roast at 325° on a rack in a shallow pan until meat thermometer reaches 175° (medium done) or 180° (well done)-about 35 - 40 minutes per pound. Slice thin. Carrot and Sweet Potato Tzimmes 4 pounds beef brisket or chuck roast 10 large carrots 10 medium white potatoes 6 medium sweet potatoes 2 teaspoons salt 1/4 cup brown sugar 1 medium onion, sliced thin 4 tablespoons matzah meal 4 tablespoons melted chicken fat or margarine cinnamon Scra

I saw this on my way to the post office today.

They left for Texas about five minutes ago. They'll be gone for two weeks seeing their Dad; I'm glad they are getting to see him, but I sure am going to miss them. Please pray that they would be safe while they travel and are down there.

How did I miss it??? An excuse to make my Hamentaschen , play dress up with the kids, and watch the Veggie Tales version of Esther...I look forward to it every year, and somehow I missed it. I guess I don't really need a reason to do all of that, but yea. I'm a little bummed.

I have a recipe that I occasionally use to make corn fritters. It never occured to me to try fruit in the recipe until now! OH YUM. See below for my alterations. 1/2 cup flour 1/2 cup whole wheat pastry flour pinch salt 2 tablespoons sugar or 1 tablespoon honey 1 egg, beaten 2 tablespoons butter or margarine melted oil for deep-fat frying fresh fruit: 2 bananas, thickly sliced OR 3-4 apples, cored and thickly sliced OR 12 thin slices fresh pineapple OR 3-4 peaches, thickly sliced OR 2 large pears, thickly sliced Mix all ingredients except oil and fruit, to make a batter thick enough to coat the fruit. Blend until smooth, but do not overbeat. Drop pieces of fruit into the batter, letting excess drain off slightly. Deep fry at 375ƒ until batter is well-browned and fruit is tender when pierced with fork. Drain on paper towels and sprinkle lightly with confectioner's sugar. ALTERATIONS Rather than 1/2 c of two kinds of flour I just used 1 c of regular all purpose flour. I also added a

I thought it'd be interesting to give a basic overview of the laws that outline what is a Kosher diet with what was sent to the Gentile believers of Acts 15. I got the following chart from Religious Facts. Kosher (permitted ) Ritually slaughtered beef, sheep, goats and deer with no flaws or diseases Chicken, turkey, quail, geese Salmon, tuna, carp, herring, cod Meat eaten separately from dairy Wine or grape juice made under Jewish supervision Soft cheese and kosher hard cheese Trayf (forbidden) Crab, lobster, octopus, clam, swordfish, sturgeon Meat with dairy (e.g., cheeseburger, burger with milkshake, chicken cordon bleu, wiener schnitzel, etc.)** Eagle, hawk, vulture Any other wine and grape juice Most hard cheese **This requirement is not actually found in Scripture, rather is an interpretation that has been handed down in the Talmud. Exodus 23:19b says "Thou shalt not seeth a kid in his mother's milk," tradition imposed even more strict standards on top of what G

Despite a high level of ignorance of the Old Testament, most people have at least a rudimentary understanding of the Jewish dietary laws. If nothing else, most people know that Jews are not supposed to consume pork. Unfortunately their understanding does not often extend beyond that. Obviously under the New Testament we are not bound to the 613 laws of the Old Testament, of which quite a few apply to the consumption of food, still I think it is beneficial to better understand them. I am only going to be dealing with the food aspect of the Law during this series. Passover 2009 Series Introduction Charoseth Fat-free Knaidlach Chicken Soup

I will be continuing my series until I run out of ideas or Passover occurs. I got the recipe from Jews for Jesus . 4 pounds chicken parts 3 1/4 quarts water 3 onions, peeled 2 cloves garlic 1 bay leaf 2 chicken bouillon cubes 1 1/4 tablespoons salt 2 carrots, peeled 1 tablespoon dried parsley 1 teaspoon dried dill Place chicken parts, onions and water in an 8-quart pot. Bring to a boil, lower heat and simmer for 2-3 hours, skimming foam off top as necessary. Add remaining ingredients EXCEPT dried dill and parsley: cover and simmer for 1-2 more hours. (If desired, soup can be strained at this point.) Add dill and parsley and cook for 15 minutes more. Refrigerate overnight. Skim off fat before reheating next day. Serve with knaidlach (recipe following) Makes approximately 10 servings. Passover 2009 Series Introduction Charoseth Fat-free Knaidlach

An internet friend of mine is pregnant (woo for babies!) and she went to the hospital yesterday to be induced, I just found out she is scheduled for a c-section in a couple hours. I don't know any first time mom actually wants a section, but I thank God that He has cared for them this well so far and I am confident He will continue to pour out grace upon this new young family. If you remember, please pray for an uneventful section and a speedy recovery. BABIES!!! EDIT Baby boy was born!! So excited.

I will be continuing my series until I run out of ideas or Passover occurs. I got the recipe from Jews for Jesus . 1/3 cup club soda 1/2 teaspoon salt 1/3 cup matzah meal 2 eggs, separated 1/3 cup matzah meal 1 tablespoon dried parsley Combine first three ingredients: form into a smooth paste and refrigerate for 1 hour. Add the egg yolks, matzah meal and parsley. Beat egg whites until stiff (but not dry) and fold into mixture. Chill 2 hours in refrigerator. Form into walnut-sized balls and drop into rapidly boiling water or chicken soup. Reduce heat and cook slowly, covered, for 30 minutes. Makes 24 small knaidlach, enough for 6 servings. Passover 2009 Series Introduction Charoseth