Hurry UP It’s almost shabbos Well shabbat...

There is a story going around about a local Jew, a great scholar who has the custom of wishing everybody he meets on Shabbos with a hearty "Gut Shabbos". 

Of course, being that he is also very pious and devout he does not really look at the recipients of his greeting, for fear this individual may be someone immodestly attired.
 
So he was once observed walking on Shabbos and not looking up, as usual, greeted the approaching individual with his usual hearty "Gut Shabbos". The telephone pole was only too captivated to respond... 

Just a hint of what I will be covering in the next post. 



Shabbat Shalom.

Food For the Shabbat Table:

*Dairy

It’s winter now, but not too long ago, we were running around Pumpkin patches, visiting the corn mazes and doing all that is Autumn. Well, maybe or maybe not (Maybe next year?), but one thing is for sure, Pumpkins add a lot to your Shabbat Table.

I did however, run around to 10 different supermarkets looking for freaking canned pumpkin. If you did try to start early on all that is pumpkin you would have also noticed that there was a SHORTAGE of pumpkin in the early Fall. When the canned pumpkin did become available, (unfortunately Whole Foods was the first to get it…$$$$) I spent a nice amount of money stocking up on cans of pumpkins. I am telling you, if you like Pumpkin, you can do way more than the pumpkin pie (like my pals at TLC recommends in this article).

For now here is a slightly altered Paula Deen Recipe, which can be found on the Food Network. Go light on this one folks. Need a reason why? Click here.

In all seriousness, I modified it just a bit and it tastes the same. It’s a really good and easy cheesecake that everyone will love.

Pumpkin Cheesecake

Prep Time: 15 min

Inactive Prep Time: 4 hr 15 min

Cook Time: 1 hr 0 min

Serves: 8 servings

Ingredients

·          

Crust: 1 3/4 cups graham cracker crumbs 3 tablespoons light brown sugar 1/2 teaspoon ground cinnamon 1 stick melted salted butter

Filling: ·         3 (8-ounce) packages low fat cream cheese, at room temperature ·         1 (15-ounce) can pureed pumpkin ·         3 eggs plus 1 egg yolk (you can substitute with egg beaters for the 3 eggs) ·         1/4 cup low fat sour cream ·         1 1/2 cups sugar ·         1/2 teaspoon ground cinnamon ·         1/8 teaspoon fresh ground nutmeg ·         1/8 teaspoon ground cloves ·         2 tablespoon all-purpose flour 1 teaspoon vanilla extract

                                                  Directions

Preheat oven to 350 degrees F.

For crust:

In medium bowl, combine crumbs, sugar and cinnamon. Add melted butter. Press down flat into a 9-inch springform pan. Set aside.

For filling:

Beat cream cheese until smooth. Add pumpkin puree, eggs, egg yolk, sour cream, sugar and the spices. Add flour and vanilla. Beat together until well combined.

Pour into crust. Spread out evenly and place in oven for 1 hour. Remove from the oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for 4 hours.

SO, WHAT IS A JEW TO DO?

Q: How many Jewish mothers does it take the change a light bulb? 

 A: (Sigh) Don't bother, I'll sit in the dark, I don't want to be a nuisance to anybody . . .

HAS life gotten boring lately? Are you eating the same Shabbat (SHABBOS for those of you who prefer) meals over and over again? Fear not fellow Jews (and non-Jews, that’s cool too), from time to time I will feature some creative meals for your SHAB  table that will be firstly tasty and hopefully healthy as well (My husband lost over 40 pounds by just eating what I make him, has not complained once).

WARNING: If you are a carnivore, I cannot promise much. I do not eat it, and will not waste your time writing about it. If you are however interested in why meat and Judaism do not always mix, you can click here: http://jewishveg.com/ .

SOMETIMES you got to just get away. I get. As a self-proclaimed world traveler, I am happy to share some of my journeys and stops along the way with you. If you go anywhere cool, you will let me know and we will add your travels to the page. Kosher? We will get to that too. With some good ideas will be ready to get outta here.

CRAFTY: skillful or clever. I can get a little crafty. I will be sure to share my latest projects and I hope you will do the same.

WORLD events and everything else Israel and Jewish will be here too.

MY DISCLAIMER: Joining the blog bandwagon, I am not entirely sure  a) if what I am doing is right b) if how I am doing it is right and c) whether or not it will make any type of impact amongst the millions (maybe billions? trillions?) of blogs out there in cyber space.

SO what is a Jew to do?