Shana Tova - Happy New Jewish Year 5767

On 9/27/06 9:09 AM, in article
, "
wrote:


Brenda Lewis wrote:
Joan E. wrote:
wrote:

I'm the Receptionist/Admin Asst, so I'm pretty much stuck at my desk
all day. The lighting out here is 4 flourescent lights.

Can you ask about getting different bulbs? Maybe that would help.
American Disability Act rules say something about making reasonable
accomodations and lighting would certainly qualify for that. I would
think that a 4-month-long migraine would be considered a "disability"!

If they are flickering a lot (which would certainly exacerbate a
migraine), the ballasts may need to be replaced. While that isn't
cheap, it is still reasonable. You could also ask for incandescent,
adjustable task lighting on your desk which wouldn't cost too much. The
mixture of light types might ease things a bit for you, Caryn. What
type of lighting works best for you when using the computer at home?

--
Brenda

I barely use the one at home now, just for 10-15 mins in the morning to
check email.

Most of the lights in the house are incandescent, frosted bulbs.
Family understands when I turn all but one light in the living room
off. Light is in the corner next to Dude's chair, my chair or the
couch don't face it, so it doesn't bother me.

Getting building management here to fix anything is like pulling teeth
out of a troll (Discworld reference). There was a roof leak in June
(lightning hit the roof and made a big hole), they still haven't
replaced damaged ceiling tiles, which look like they are growing mold
now (everybody say "eeeewwwww.")

Ah well, at least dd's thumb is definitely not broken, had her ortho
read the xrays last night, it's good to know him on a personal level!

That's some good news at least!

Cheryl

Caryn wrote:
Getting building management here to fix anything is like pulling teeth
out of a troll (Discworld reference). There was a roof leak in June
(lightning hit the roof and made a big hole), they still haven't
replaced damaged ceiling tiles, which look like they are growing mold
now (everybody say "eeeewwwww.")

So if you have a mold/mildew allergy, it is probably making your
headache worse when you are at work....

--
Brenda
Help Project Gutenberg--become a Distributed Proofreader
http://www.pgdp.net/

"Lucille" wrote:
"ellice" wrote in message
...
On 9/22/06 10:20 AM, "anne" wrote:

Mirjam Bruck-Cohen said

To all of you who celebrate our New year , and To every other Person
who also can always use some good wishes

Shana Tova =Happy new Jewish Year 5767

Thank you for the kind wishes. May you and your loved ones experience
a happy
and healthy New Year.

As a teenager, I hated peeling what seemed like many bags of carrots
and sweet
potatoes for tsimmes. My attempts don't come close to my mother's
sigh

Ah, I remember those days. In preparation for this weekend, I finally
splurged on a new, large, Cuisinart. My old 7 cup one is packed
somewhere,
and y'know - it's so much easier with the food processor (not the
peeling, but the grating, shredding, chopping).

I started doing the cooking with my grandmother when I was pretty young
- so
poor mom had the reverse problem as we got older - the request for me
to cook. But, she was a pretty good cook, didn't really like doing it
so was happy for me to go at it.

I'm excited that I was able to order Taglaich from Wegmans. I was
toying with the idea of making one - growing up in NY & Miami, every
bakery had their own special one. For the rest of you - it's a mounded
thing of little
kind of crunchy balls coated with honey, and some have nuts, candied
cherries in the mound. A wondrous, gooey treat for the New Year.

Have a happy,
ellice

Do you actually have a recipe for taglaich? I personally never liked it,
too sweet, but I would love to surprise my friends by making it.

My grandmother was useless when it came to getting recipes from her and
her standard answer was you put in a little of this, some of that, etc.
When I asked how much was a little, the answer generally was "Till it
looks right." Not much help for the recipe impaired like me. My mother
didn't like it, so I never found out the how.

Lucille



Ok Here it is

Rosh Hashana recipe: Teyglakh (your spelling may vary)

Makes about 75 confections

- 2 teaspoons vegetable oil

- 2 eggs, beaten

- 1-½ cups flour

- 1 teaspoon salt

- 1 teaspoon baking powder

- 1 cup mild-flavored honey

- ½ cup granulated sugar

- 1 teaspoon ground ginger

- Baker's parchment or wax paper

- 1 cup finely chopped nuts (optional)

1. Combine oil and beaten eggs. Sift together flour, salt and baking
powder. Add flour mixture to egg mixture, beating to form a dough.

2. Knead dough slightly, adding more flour if necessary. Roll dough on a
floured surface into a long rope, about ½-inch thick. Cut into ½-inch
pieces.

3. Combine honey, sugar and ginger in a heavy saucepan and bring to a
rolling boil. Add a batch of dough pieces, then reduce heat to a simmer.
Cook about 10 minutes, stirring occasionally. Remove with a slotted spoon
and place on parchment or wax paper to cool. (The confections will be
sticky.) Continue cooking until the dough is used. Roll in the chopped
nuts, if using.

This recipe was first published in The Seattle Times in 1984

If you put them into an aluminium pie plate and leave at room temperature,
they will congeal into a big mess which is really fun to pull apart. Eating
more than half the recipe before they get a chance to coll all the way down
means you have to make more. (Don't ask me how I know) My grandmother would
always make these and would add candied cherries.

We always make blintzes at his time of year. My two DIL's now know how to
make them and my Grand daughters are now learning.

George

--
There is no such thing as being beneath one's dignity to put in an honest
day's work. Work *is* what gives us our dignity, as well as our sense of
self-worth. "Mishna 2(a)"

wrote in message
...
"Lucille" wrote:
"ellice" wrote in message
...
On 9/22/06 10:20 AM, "anne" wrote:

Mirjam Bruck-Cohen said

To all of you who celebrate our New year , and To every other Person
who also can always use some good wishes

Shana Tova =Happy new Jewish Year 5767

Thank you for the kind wishes. May you and your loved ones experience
a happy
and healthy New Year.

As a teenager, I hated peeling what seemed like many bags of carrots
and sweet
potatoes for tsimmes. My attempts don't come close to my mother's
sigh

Ah, I remember those days. In preparation for this weekend, I finally
splurged on a new, large, Cuisinart. My old 7 cup one is packed
somewhere,
and y'know - it's so much easier with the food processor (not the
peeling, but the grating, shredding, chopping).

I started doing the cooking with my grandmother when I was pretty young
- so
poor mom had the reverse problem as we got older - the request for me
to cook. But, she was a pretty good cook, didn't really like doing it
so was happy for me to go at it.

I'm excited that I was able to order Taglaich from Wegmans. I was
toying with the idea of making one - growing up in NY & Miami, every
bakery had their own special one. For the rest of you - it's a mounded
thing of little
kind of crunchy balls coated with honey, and some have nuts, candied
cherries in the mound. A wondrous, gooey treat for the New Year.

Have a happy,
ellice

Do you actually have a recipe for taglaich? I personally never liked it,
too sweet, but I would love to surprise my friends by making it.

My grandmother was useless when it came to getting recipes from her and
her standard answer was you put in a little of this, some of that, etc.
When I asked how much was a little, the answer generally was "Till it
looks right." Not much help for the recipe impaired like me. My mother
didn't like it, so I never found out the how.

Lucille



Ok Here it is

Rosh Hashana recipe: Teyglakh (your spelling may vary)

Makes about 75 confections

- 2 teaspoons vegetable oil

- 2 eggs, beaten

- 1-½ cups flour

- 1 teaspoon salt

- 1 teaspoon baking powder

- 1 cup mild-flavored honey

- ½ cup granulated sugar

- 1 teaspoon ground ginger

- Baker's parchment or wax paper

- 1 cup finely chopped nuts (optional)

1. Combine oil and beaten eggs. Sift together flour, salt and baking
powder. Add flour mixture to egg mixture, beating to form a dough.

2. Knead dough slightly, adding more flour if necessary. Roll dough on a
floured surface into a long rope, about ½-inch thick. Cut into ½-inch
pieces.

3. Combine honey, sugar and ginger in a heavy saucepan and bring to a
rolling boil. Add a batch of dough pieces, then reduce heat to a simmer.
Cook about 10 minutes, stirring occasionally. Remove with a slotted spoon
and place on parchment or wax paper to cool. (The confections will be
sticky.) Continue cooking until the dough is used. Roll in the chopped
nuts, if using.

This recipe was first published in The Seattle Times in 1984

If you put them into an aluminium pie plate and leave at room temperature,
they will congeal into a big mess which is really fun to pull apart.
Eating
more than half the recipe before they get a chance to coll all the way
down
means you have to make more. (Don't ask me how I know) My grandmother
would
always make these and would add candied cherries.

We always make blintzes at his time of year. My two DIL's now know how to
make them and my Grand daughters are now learning.

George

--
There is no such thing as being beneath one's dignity to put in an honest
day's work. Work *is* what gives us our dignity, as well as our sense of
self-worth. "Mishna 2(a)"


I've come to a decision. Since I don't much like them because they're too
sweet, and my friends are most always on a diet, it's too much work and I'll
let others make a mess. At least all the work you must put into making
proper blintzes produces something yummy.

But thanks for the recipe.

Lucille

"Lucille" wrote:

Thanks for the tip. Isn't it amazing that our grandmothers never thought
of anything being a mess if it was a goodie for a grandchild, while this
generation with all the different things available to us that are
supposed to make our lives easier, worry about that kind of thing?


My wife doesn't think anything is a mess if it involves grandkids. However
anything is a mess if it involves her husband.

George

--
There is no such thing as being beneath one's dignity to put in an honest
day's work. Work *is* what gives us our dignity, as well as our sense of
self-worth. "Mishna 2(a)"

"Lucille" wrote:

I've come to a decision. Since I don't much like them because they're
too sweet, and my friends are most always on a diet, it's too much work
and I'll let others make a mess. At least all the work you must put into
making proper blintzes produces something yummy.

But thanks for the recipe.

Lucille

The blintzes are made by my wife who learned how from her bubbe. When she
was a younster she would go to bubbe's house on the weekend and they would
make blintzes. She would always keep those she made seperate because they
were for her father. Now she has taught her DIL's and is now teaching the
next geneation. Favorites for the grands are blintzes and cookies. Both of
my sons can cook and worked as cooks in restaurants growing up. I knoow
I'll never starve as long as there's a kitchen handy.

George

--
There is no such thing as being beneath one's dignity to put in an honest
day's work. Work *is* what gives us our dignity, as well as our sense of
self-worth. "Mishna 2(a)"

wrote:

I knoow
I'll never starve as long as there's a kitchen handy.

George




It's a good talent to have.

My grandmother, in the 1930s, made sure her boys knew how to cook,
clean, iron and mend. We have no worries about Dad getting by when
Mom's in the hospital.

But I've dealt with several widowed male friends who, on a good day,
might be able to *find* the kitchen (that's where the beer is, right?).
Didn't know the difference between a 5-gallon stewpot and an 8" frying
pan. I told them to put the rice and the water in the pot, put it on
the back burner and ignore it for 20 minutes, and got a totally puzzled
look ... I had to be leaving something out, cooking couldn't be that
simple.


--

Karen C - California
www.CFSfacts.org where we give you the facts and dispel the myths
September is National Pain Awareness Month

Finished 9/20/06 -- baby bib

WIP: baby and housewarming gifts, July birthstone, Flowers of
Hawaii (Jeanette Crews) for ME!!!
Retrieved from UFO pile: Marbek's Snow Angel
LTR: Fireman's Prayer (#2), Amid Amish Life, Angel of Autumn,
Calif Sampler, Holiday Snowglobe

Editor/Proofreader www.KarenMCampbell.com
Design page http://www.KarenMCampbell.com/designs.html

S wrote:
wrote:

I knoow
I'll never starve as long as there's a kitchen handy.

George


It's a good talent to have.

My grandmother, in the 1930s, made sure her boys knew how to cook,
clean, iron and mend. We have no worries about Dad getting by when
Mom's in the hospital.

But I've dealt with several widowed male friends who, on a good day,
might be able to *find* the kitchen (that's where the beer is, right?).
Didn't know the difference between a 5-gallon stewpot and an 8" frying
pan. I told them to put the rice and the water in the pot, put it on
the back burner and ignore it for 20 minutes, and got a totally puzzled
look ... I had to be leaving something out, cooking couldn't be that
simple.

Well, you forgot to tell them to bring it to boil and then turn down the
flame. Boiled over rice can make a mess of the cooktop. I normally only
make brown rice, so for me it a liitle more water and once it boils, turn
it downand wait 45 minutes. My wife never makes the rice.

George

--
There is no such thing as being beneath one's dignity to put in an honest
day's work. Work *is* what gives us our dignity, as well as our sense of
self-worth. "Mishna 2(a)"