Joyful Compassionate Abundance
Our kitchen at the shul needs a little work, but it’s big and bright and airy, and I like to cook there on Fridays, prepare a little something for our Friday evening dinners, which more and more of our little family on
Fresh out of my new cast iron Dutch oven. I can’t wait to cut into this bread with Andy tonight!! There are so many reasons to make your own bread. I can’t even count them! Not the least of these is the
Last week, we shared a monthly Shabbat dinner in my shul. We call these evenings “Third Fridays” because that’s when we come together to enjoy one of the high points of the Sabbath, an extended communal dinner with learning and songs. I
Thirty-five years ago, I made challah weekly. In recent years, my schedule has not allowed me to continue this practice. When we began to host Shabbat dinners in my Cafe, some of our regulars always brought in whole wheat challot from a bakery forty
I love this beautiful comment from a post in the Weston Price website. The author is contrasting modern bread-making methods with the ways grains were traditionally handled and breads made: “Grains comprise a wholesome category of foods that must be respected for the complexity of nutrient
Gluten — is all the concern fact-based? I did a little research, gave it a little thought, and I came to my own conclusions.