Russia-Ukraine War News: Live Updates – The New York Times — Top stories – Google News

Russia-Ukraine War News: Live Updates  The New York TimesExplosions rock area of Russian airbase in Crimea killing at least one  CNNBlasts Rock Russian Air Base in Crimea  The Wall Street JournalLarge explosions rock Russian military air base in Crimea  Yahoo NewsFive injured as blasts rock Russian air base in annexed Crimea

Russia-Ukraine War News: Live Updates – The New York Times — Top stories – Google News

Well Hello Dolly!

A Jeanne in the Kitchen

Our very own Dolly Aizerman is back as a guest chef, once again. Though Dolly and I have never met in person, as of yet, we both just know that once we do, we are going to be great friends. We have so much in common. Don’t you just love her beautiful and vibrant smile? I know I sure do. 🙂

Dolly, can be found at She is famous for her very intriguing food facts and stories, as well as her delicious recipes. She has a real joie de vivre, and it shows in everything she does. Today, Dolly is bringing us her Oriental Express Ahi Tuna, in her own words and videos. Please be sure to click onto the video websites too. You don’t want to miss a thing. Most of these clips are from the movie Amadeus, a great movie from quite a few…

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Pearls of Rashi: Parshas Devorim I

The Rebbe Teaches Rashi

Click here for a printable version.

This week’s Torah portion, Devorim, is always read on the Shabbos immediately preceding the fast of Tisha B’Av. The holy Sheloh teaches that the weekly Torah portion is always connected to the time of the year it is read[1]. Based on this, there must be a connection between Parshas Devorim and Tisha B’Av. We must understand the relationship between the Parshah of Devorim and our (all too) long exile.

Rashi tells us at the very beginning of our Torah portion that even at the same time that Hashem is rebuking the Jews, He is also concerned with their honor. Rashi cites the words from the first verse of our Parshah, “These are the words.”[2] He comments, “these are words of rebuke, and Moshe lists all of the places where the Jews angered Hashem. Therefore, the Torah does not explicitly mention their…

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Kidney Bean Lobio


Every time I make lobio, or any other Georgian dishes (that’s a country, not a state), it reminds me not only of the majestic Caucasus mountains, but also of the unique culture of Georgian people. Militant, fiercely independent, yet exceptionally warm and hospitable to strangers, they are fond of traditional, hours-long feasts with an endless stream of various dishes, all fragrant with exotic spices, all colorful and flavorful, many with walnuts or almonds, and lots of vegetables. Georgians are famous both for their wines and for their elaborate, long-winded toasts. At every supra (feast), there is a toastmaster, called tamada, who calls the next toast. Best and most creative toastmakers are highly respected.

wine horn

The famous unbelievably delicious Georgian wines are drunk from kantsi, drinking horns, like the one hanging on my wall, presented to me by a gracious host with a disclaimer: it is really small, made…

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