I have been living in Jaffa for the last couple of weeks. To be honest, I don’t miss Jerusalem yet. In two-three weeks I’ll have to go back there anyway. Back to a renovated and improved pharmacy. In the meantime, I can enjoy the beauty of Jaffa at nights, during daylight and in rainy weather.
One year ends, another begins. I used to get excited about it once. Now… a little bit less. Now I tell myself, hold on time, slow down… where are you off to? But time doesn’t listen and keeps going on its own hasty way, just like the white rabbit with his pocket watch. Oh well, I guess I’ll press on too. I’ll keep falling in this rabbit hole, or in my reality, this time hole, hoping that this year, just like Alice, I will also land safely.
Lime Meringue Cookies
Yup, limes! I know, you can only find limes here in Jerusalem around the last two weeks of August. But somehow I was lucky enough to get the last limes of the season. Come to think of it, this season is pretty nuts. It’s the end of September and yet the weather is warmer than August. So maybe I shouldn’t be astonished that limes are still here. I squeezed the limes to the last drop and made myself these wonderful lime meringue cookies.
Lemon Mint Meringue Pie
I got a postcard from New York. Well, a greeting card kind of postcard. Loren, a good friend, and Oscar, his adorable dog, sent it. They used to live here once. On the postcard there’s a beautiful drawing of a classic lemon meringue pie. On the back, there’s a recipe. I love postcards, but this one spoke to my heart.
Gingerbread Hamsa Cookies
Merry Christmas! This year Hanukkah and Christmas fell on the same week. Although I don’t technically celebrate either of them, I made sufganiot (jelly doughnuts) and gingerbread cookies. Why settle for one holiday (or none at all) when you can celebrate all of them? As long as I have something to keep me distracted from the Jerusalem cold that’s starting to get on my nerves. At least winter here is just a transition season.
Lemon Pistachio Sufganiot
After spending an entire day deep in oil in search of the perfect sufganiot, I faced another dilemma: what cream to put inside? I was so sure I was going to make sufganiot filled with homemade pistachio spread. By the end of the day, I was struck with another idea; fill the sufganiot with lemon pistachio mousseline cream that I used once for filling éclairs. I got wonderful, tangy sufganiot.
Search the blog
Get updates by email