De is learning to drive

De got her learner’s permit two days ago, and has been driving at every opportunity ever since. For anyone who doesn’t believe visualization learning is a real thing, De is providing a strong example of how well it works. So, since she’s the youngest and the last to learn to drive, she’s been watching all 3 of her siblings go thru the process over the last few years – and it turns out she’s been listening and imagining that she is the one driving, and practicing in her head. So when she actually finally starts learning to drive, she is the fastest I have ever seen. She literally goes from first time behind the wheel, in an empty parking lot, learning where the brake and gas pedals are, to competently driving all the way from home to the Y and back on back roads, in less than 48 hours. She still has a lot to learn, of course, but her rate of progress is like nothing i’ve ever seen.

Nut Free Charoset Recipe

In honor of Jenya and her nut allergy….

  • 4 apples
  • 1 teaspoon cinnamon
  • 1 tablespoon honey
  • 2 tablespoons Mogen David sweet red wine
  • 1 matzo, or 1 cup matzo farfel

Pare and core apples.  Chop apples finely, but you want apple bits, not applesauce!  If you are using matzo and not farfel, crumble the matzo into small bits but not powder. Mix together apples, matzo, cinnamon, honey and wine.  

This quantity serves our normal passover table of 8 to 10 people, with enough for the ritual plus some extra because it’s delicious!

Buttermilk Rolls

Writing down the recipe for the amazing super soft and tasty fancy rolls we figured out for Rosh Hashannah, so we can make them again!

INGREDIENTS

  • 3 cups bread flour
  • 1 cup buttermilk
  • 3 tablespoons packed brown sugar
  • 1.5 tsp kosher salt
  • 1.5 tsp bread machine yeast
  • 1 egg yolk
  • 2 tablespoons canola oil
  • 1 stick butter

INSTRUCTIONS

  1. Place all ingrediants in the bread machine pan and run on dough setting.
  2. Punch down the dough, and remove it from the machine. Divide the dough into 12 equal parts, form into round, smooth rolls, and place them into the cups of the muffin pans. Cover the rolls with a kitchen towel, and let rise in a warm place until double, about 25 minutes.
  3. While the rolls are rising, preheat oven to 350 degrees F (175 degrees C). Bake the rolls in the preheated oven for 20 minutes, or until golden brown. Rub the tops of the hot rolls with a stick of butter for a soft crust, cool the rolls slightly, and serve warm.