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Join the Jewish Revolution (June 05, 2011) …item 3.. Hazelnuts: Bringing Sophistication to a Dish Near You (Feb 29th, 2012) …
what are the side effects of pot
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The melting pot that our grandparents prayed for in America has turned into a meltdown for Jewish life.
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……..***** All images are copyrighted by their respective authors ……
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marsmet543 photostream

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…..item 1)…. Aish.com … June 5, 2011 / 3 Sivan 5771

by Ephraim Buchwald

www.aish.com/jw/s/Join_the_Jewish_Revolution.html?utm_sou…

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www.aish.com/h/sh/t/The_Revolutionary_Revelation.html
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That is why I believe that for many Jews today there is really no truly compelling reason why both Jews and non-Jews shouldn’t seek out the most socially acceptable soul mate for themselves, irrespective of faith. Furthermore, I don’t believe that the slightly higher rate of divorces that intermarried couples experience makes a big difference; after all, 3 out of 5 marriages in America end in divorce anyway.

Neither do I feel that because six million Jews died in the Holocaust you or anyone else has an obligation to marry Jewish in order to perpetuate the Jewish people. If one is positively moved to perpetuate the Jewish people in light of the Holocaust, fine. Otherwise, it’s important for every person to do what’s best for oneself.

Yes, it’s true that the melting pot that our grandparents prayed for in America has turned into a meltdown for Jewish life. But, those are cosmic issues of Jewish continuity and Jewish survival, and it’s unreasonable for anyone to expect that those issues play a decisive role in our choice of individual mates. We have to live our lives as best we can, and let the cosmic powers work out the cosmic issues.

Related Article: Why Not Intermarry

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www.aish.com/jw/s/48969651.html

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However, I do believe that there is one compelling reason why a Jew might choose not to intermarry. You see, throughout human history, the Jewish people have been at the forefront of working toward what we Jews call Tikkun Olam (perfection of the world). Our Torah introduced revolutionary ideas into the world, and we, the Jewish people, are "chosen" to be a "light unto the nations" to bring these ideas into the broad marketplace of human civilization.

It is our Torah that first introduced the revolutionary concepts of "Love thy neighbor as thyself," care for the orphan, the widow, the infirm, the stranger. Our Torah mentions "love of the stranger" 36 times, more than any other mitzvah mentioned in the Torah!

It was our Torah that introduced to the world the concept of not causing undue pain to animals, and yes even the concept of conservation. It’s our Torah that says that a person must "work" the land and "guard" the land, that the land must lay fallow one year in seven to regenerate itself. It’s our Torah that says that even in times of war, one may not cut down a fruit-bearing tree, even when Jewish soldiers’ lives are at stake, or divert the waterworks of the city under siege.

It’s our Torah that says that even in times of battle, soldiers must get rid of their bodily wastes properly. In effect, we were the first members of the Sierra club; we were the first movers and shakers to save the whales and preserve the Darter Snail.

It is this beautiful and revolutionary tradition which we have successfully transmitted to the nations of the world, through modeling and osmosis. In fact, it was our Torah that proclaimed for the first time "Thou shalt not murder." And although Hammurabi recorded the exact same words 300 years earlier in his Canaanite code, its meaning for the ancient Canaanites was entirely different. According to Hammurabi’s code, if I killed my neighbor’s son, my neighbor could come and kill my son. If I raped my neighbor’s daughter, my neighbor could rape my daughter, or take my daughter as a concubine. If I killed my neighbor’s slave, I could give my neighbor 15 camels and we=d be even. For Hammurabi, human life was simply chattel, property. Therefore, if I caused someone to suffer a loss of property, then I had to restore it, or suffer a similar loss.

Three hundred years later the Torah said "Thou shalt not murder" — the words were exactly the same, but the intention was light years apart. Our Torah posits that every person is responsible for his/her own actions, for his/her own crime. The Torah insists that one can not punish the innocent son of a murderer for a crime that his father committed.

In fact, our Torah enlightened the world with the idea of the concept of the sanctity of human life — that when you take a human life, you have committed a crime against what the ancients called "God," what philosophers today have renamed "society." That’s why murder indictments today are usually in the form of the "State of California vs John Doe," because the whole world has adopted our view of what "Thou shall not murder" means, and subscribes to the Jewish idea of the sanctity of human life.

I could go on and on and cite hundreds, perhaps thousands, of revolutionary ideas that Jewish tradition introduced into this world, that Western society has adopted. The Jewish people have worked assiduously for the perfection of the world, and while the world is not yet perfect, we can look upon Jewish history proudly as one unending series of ethical and moral triumphs and accomplishments.

And perhaps even more remarkably, the Jews did not enlighten the world by forcing their beliefs on others through crusades and holy wars. Jews did not say "Kiss the Jewish star or else we’ll chop off your head!" We did it by modeling. And, while we still have a way to go, we can be extremely proud of what we’ve accomplished.

Yes, Jennifer you can live happily ever after with Paul. But if you choose to marry him, you will no longer be part of that incredible legacy which has worked toward spiritually purifying and enlightening the world. You might say "big deal," that is your choice. I and my fellow Jews feel that it is a big deal. In fact it’s the most important thing that we can do with our lives – "to enlighten the world under the rule of the Almighty."
We know that even when Jews marry Jews, it is very difficult to live the kind of committed life which will bring honor to the Jewish people and to God. There are plenty of in-married Jews who have no idea of what our Divine mission is. They might remain Jews, but their impact will be negligible. It is very likely that only a small number of Jews who devote their lives to preserving and transmitting this Divine message are going to continue to make a difference in this world. Unfortunately, for those who are not married to Jews, the chances of promoting those ideas and ideals, no matter how noble their intentions, are virtually nil.

The choice is to be a part of an unbroken legacy to keep the chain of this Divine mission alive.
And so in the final analysis, you need to realize that the choice you are making is not only a decision to live your life with a particular man, who happens not to be Jewish. The choice you are making now is the choice of being part of a legacy, an unbroken legacy, of 150 generations of Jews who preceded you, who fought with their values, ideals and in many instances, their lives, to keep the chain of this Divine mission alive. It is this determination that has allowed us the privilege of seeing an enlightened environment that has adopted so many of those traditions and incorporated them in to their own value system.
I want you to know that I will always love you. But if you choose to marry Paul and he does not convert, you will have effectively cut yourself off from 3,300 years of the most glorious and enlightened tradition, a tradition which is single-mindedly dedicated to the sacred mission of teaching the world the idea of the sanctity of human life and "perfecting the world under the rule of the Almighty."

All I can ask now is that you consider my words and make an intelligent decision.
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…..item 2)…. youtube video … Hey Hop, Cental IDF Comnd Band … 2:29 minutes ….
….. הרם את המורל, להקת פיקוד מרכז

bingo1941

www.youtube.com/watch?v=OYz2zqa6QuU&feature=related

הרם את המורל
ביצוע: להקת פיקוד מרכז 1960
לחן: משה וילנסקי
מילים: יחיאל מוהר
להקת פיקוד המרכז היא להקה צבאית בצה"ל. הלהקה נוסדה בשנת 1954 על ידי קצין החינוך של פיקוד המרכז רס"ן יצחק יצחקי, והפכה עם הזמן לאבן יסוד במוזיקה הישראלית. הלהקה זכתה לשיא הצלחתה בתוכניות אותן ניהל הצמד דני ליטאי ויאיר רוזנבלום לאחר מלחמת ששת הימים.

בין הלהיטים הבולטים של הלהקה ניתן למצוא את "שנינו מאותו הכפר", "גבעת התחמושת", "הימים האחרים", "וזוהי רק ההתחלה", "יא ליל", "יש לי אהוב בסיירת חרוב", "מסביב למדורה","שומר החומות", "סימן שאתה צעיר", "כשנחזור", "שירו של צנחן", "בכי תמרורים", "צ’רלי צ’פלין", "חיילים יצאו לדרך" "טוויסט מולדת", "לא רוצים טובות", "טנגו תורנות", "קום לך אל ניווה", "האיש מן הבקעה" ועוד.

רבים מבוגריה של הלהקה מהווים היום חלק מתעשיית התרבות והמוזיקה הישראלית, כמו אושיק לוי, רוחמה רז, טמירה ירדני, שייקה לוי, שלומית אהרון, דורית ראובני, דני ליטאי, חדווה עמרני, אריה לבנון, יואל לרנר, גלית גיאת, דוד ד’אור, מזי כהן, עידן אלתרמן, אלי גורנשטיין, עודד קוטלר,

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IDF הרם את המורל להקת פיקוד מרכז משה וילנסקי יחיאל מוהר זהר ליכטנשטיין

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…..item 3)…. ORTHODOX UNION … www.ou.org/life/food … Enhancing Jewish Life

Hazelnuts: Bringing Sophistication to a Dish Near You

By Eileen Goltz | Feb 29th, 2012 |

www.ou.org/life/food/recipes/hazelnuts-bringing-sophistic…

Please note: Eileen Goltz is a freelance kosher food writer. The Orthodox Union makes no endorsements or representations regarding kashrut certification of various products/vendors referred to in her articles, blog or web site.

I’m thinking about joining a support group for filbert lovers. Some of us who love that nut just can’t seem to find them – and when we ask for them it’s always, “Do you mean filbert or hazelnut?” We respond, “Yes,” and we’re off and running.

I have tried all the usual suspects/grocery stores and have come up empty-handed. So if anyone out there knows where to find either of them, email me. I had to go online and wait 3 days to get them.
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img code photo … filbert lovers !!!!

www.ou.org/life/files/Hazelnuts.jpg

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For the record, a filbert is almost a hazelnut and vice versa. They’re variation of the same nut (sort of like a twin but not quite) with a slight difference in shape, flavor and size – but not enough for it to really make a difference. Filberts are usually packaged ground and hazelnuts, which are prettier, are the ones you’ll typically find whole or chopped.

The name filbert is actually the “correct” name for the tree and nut. The the tree was likely first brought to America by French settlers and it was the English settlers who renamed it the hazelnut (oh those wacky English settlers, always changing names). For the purposes of this column we’re going to use hazelnut, as that’s the name most often used these days.

My advice is to buy your hazelnuts already shelled. They are a pain to crack and peel yourself. They have a papery like skin that adheres to the nut before its roasted and most people like to remove it beforehand (but you don’t have to).

You should spread your shelled hazelnuts in a single layer on a dry cookie sheet with sides. Bake at 275 for about 15 minutes until the skins begin to break (shake the pan a little after 10 minutes). Let them cool for about 5 to 7 minutes. Then place them in a clean towel and roll them back and forth until the skins start to come off. You may not get all the skin off, but that’s OK; they taste delicious either way.

Just know that if all your filbert/hazelnut search efforts fail and you just gotta bake [fill in recipe here] right now, you can always use macadamia nuts in a pinch.

Measuring Guide

1 pound hazelnuts in shell = 1-1/2 cups nuts.
1 pound shelled hazelnuts = 3-1/2 cups.
1 cup shelled = 5 ounces.
4 ounces ground, lightly packed = 3/4 cup.
1 ounce ground, lightly packed = about 3-1/2 tablespoons.
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—–NO-BAKE HAZELNUT DROPS (dairy or pareve)

Servings: 2 dozen

Ingredients:

1 cup chopped hazelnuts

1 egg

2 cups powdered sugar (sifted)

3 tablespoons soft butter or margarine

1 teaspoon vanilla

pinch salt

2 ozs unsweetened chocolate (squares melted and cooled)

6 ozs kosher mini marshmallows

1 1/2 cups shredded coconut, toasted

Directions:

1. Preheat oven to 350. Spread the chopped nuts on baking sheet with sides and roast until golden brown, about 10 minutes. Cool completely. In the bowl of an electric mixer, combine the egg, sugar, butter, vanilla and salt. Beat until very light and fluffy and then slowly blend in chocolate.

2. In another bowl, combine the marshmallows and hazelnuts and then, by hand, fold the nut and marshmallows into the chocolate mixture. Scoop a heaping teaspoon into the bowl with the toasted coconut and roll the mixture to form a ball, making sure it’s covered with the toasted coconut. Place the ball on waxed paper and repeat. Refrigerate until ready to serve.

Submitted by Olive Simons of Chicago, IL.
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—–ORANGE AND HAZELNUT CHICKEN (meat)

Servings: 4

Ingredients:

4 bone-in skinless chicken breasts

1 cup chopped hazelnuts

1 cup panko breadcrumbs

salt and pepper to taste

2 eggs, beaten, with a teaspoon of water in a bowl

3 tablespoons margarine

Sauce:

2 large oranges, peeled and chopped

1 cup orange juice

1 1/2 cups rice or almond milk

2 to 3 tablespoons white wine

1/8 teaspoon thyme

1/8 teaspoon marjoram

Directions:

1. Preheat oven to 350. Lightly grease a 9X13 casserole dish and set it aside.

2. In a saucepan, combine the orange pieces, orange juice, almond or rice milk, wine, thyme and marjoram. Cook over a low heat, whisking constantly until the sauce thickens. Set aside. In a bowl, combine the breadcrumbs, salt, pepper and nuts and set aside.

3. Dip the chicken in the egg and water mixture and then coat it with the bread crumb mixture. Melt the margarine in a skillet and lightly brown the chicken on both sides, approximately 3 minutes on each side. Put the chicken in the prepared pan and pour the sauce over the top. Bake, uncovered, for 35 to 40 minutes until the chicken is done.

Modified from about.com.
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—–BUTTERNUT SQUASH AND HAZELNUT LASAGNE (dairy)

This recipe – from the now-defunct Gourmet Magazine – takes a little bit of time and work, but it’s so worth it.

Servings: 6 – 8

Ingredients:

Squash filling:

1 large onion, chopped

3 tablespoons unsalted butter

3 lbs butternut squash, peeled, seeded, and cut into 1/2-inch pieces

1 teaspoon minced garlic

1 teaspoon salt

1/4 teaspoon white pepper

2 tablespoons chopped fresh flat-leaf parsley

4 teaspoons chopped fresh sage

1 cup hazelnuts (4 oz), toasted, loose skins rubbed off with a kitchen towel, and coarsely chopped

Sauce:

1 teaspoon minced garlic

3 tablespoons unsalted butter

5 tablespoons flour

5 cups milk

1 bay leaf

1 teaspoon salt

1/8 teaspoon white pepper

1/2 lb mozzarella, coarsely grated (2 cups)

1 cup grated Parmesan (3 oz)

12 lasagna noodles (1/2 lb)

Directions:

1. Filling: Cook onion in butter in a skillet over moderate heat, stirring occasionally, until golden, about 10 minutes. Add the squash, garlic, salt, and white pepper and cook, stirring occasionally, until squash is just tender, about 15 minutes. Remove from heat and stir in parsley, sage, and nuts. Cool filling.

2. Make sauce while squash cooks: Cook garlic in butter in a saucepan over moderately low heat, stirring, 1 minute. Whisk in flour and cook roux (equal parts fat -butter or margarine- flour and a liquid – milk, water, broth), whisking, 3 minutes. Add milk in a stream, whisking. Add bay leaf and bring to a boil, whisking constantly, then reduce heat and simmer, whisking occasionally, 10 minutes. Whisk in salt and white pepper and remove from heat. Discard bay leaf. (Cover surface of sauce with wax paper if not using immediately.)

3. Assemble lasagna: Preheat oven to 425. Toss cheeses together. Spread 1/2 cup sauce in a buttered 13- by 9- by 2-inch glass baking dish (or other shallow 3-quart baking dish) and cover with 3 pasta sheets, leaving spaces between sheets. Spread with 2/3 cup sauce and one third of filling, and then sprinkle with a heaping 1/2 cup cheese. Repeat layering 2 more times, beginning with pasta sheets and ending with cheese. Top with remaining 3 pasta sheets, remaining sauce, and remaining cheese.

4. Tightly cover baking dish with buttered foil and bake lasagna in middle of oven for 30 minutes. Remove foil and bake until golden and bubbling, 10 to 15 minutes more. Let lasagna stand 15 to 20 minutes before serving.

Modified from Gourmet, 2001.
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—–COCOA HAZELNUT COOKIES (dairy or pareve)

I use a mini ice cream scoop to form these cookies. If you don’t have one, invest now: they’re perfect for getting the right amount of dough for each cookie.

Servings: 4 – 5 dozen

Ingredients:

2 cups flour

1/3 cup unsweetened Dutch-processed cocoa (yes, it needs to be this kind of cocoa)

1/2 teaspoon baking powder

1/2 teaspoon salt

1/2 cup ground hazelnuts,

1 cup butter or margarine, softened

1/2 cup sugar

1 large egg

1 teaspoon vanilla

1 cup semisweet chocolate chips

powdered sugar

Directions:

1. In a medium bowl, combine the flour, cocoa, hazelnuts, baking powder, and salt. Mix to combine. In the bowl of an electric mixer, combine the butter and sugar and beat for 2 minutes. Add the egg and vanilla and mix to combine, making sure to scrape the sides of the bowl. Add the flour mixture and the chocolate chips and beat just until combined. Cover the dough and refrigerate for 1 hour.

2. Preheat the oven to 325. Line 2 baking sheets with parchment paper (you can grease the pans if you prefer). Place a cup or two of powdered sugar in a bowl. Scoop a tablespoon of dough into a ball. Roll the cookie in the powdered sugar to coat completely. Continue to scoop and coat the dough and place them 1 inch apart on the prepared cookie sheet. Flatten slightly with the bottom of a glass or spatula. Repeat until there’s no more dough left.

3. Bake 4 minutes and then rotate the pan (back to front) and continue cooking an additional 6 minutes. Let the cookies cool for 3 minutes before taking them off the cookie sheet. Do not let them over bake; its best if they’re a little under done when you take them out and then let them finish setting up while they cool on the cookie sheet. When set enough to remove from the cookie sheet, place the cookies on a cooling rack. When totally cool dust with additional powdered sugar.

From my files, source unknown.
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—–HAZELNUT SALMON SALAD WITH RASPERRIES (fish)

Servings: 4

Ingredients:

Raspberry sauce:

3/4 cup fresh raspberries (about 3 1/2 ounces)

3 tablespoons rice wine or white wine vinegar

1 tablespoon sugar

1/2 cup oil

3 to 6 teaspoons water

1 cup raspberries for garnish

Salmon:

1 cup chopped hazelnuts (about 4 1/2 ounces)

3/4 cup panko or plain dried breadcrumbs

1 tablespoon plus 1 teaspoon coarse kosher salt

3 teaspoons coarsely ground black pepper, divided

1/3 cup honey mustard

1/4 cup mayonnaise

1 tablespoon Dijon mustard

4 large skinless salmon filets (about 2 lbs)

4 tablespoons unsalted butter

3 tablespoons oil

4 cups salad greens

1 cup toasted chopped hazelnuts

Directions:

1. In a food processor, combine the raspberries, vinegar, and sugar and process until smooth. With processor running, gradually add the oil and water by teaspoonfuls as needed (add more water if the sauce is too thick). Season to taste with salt and pepper and set aside.

2. Preheat oven to 375. Mix hazelnuts, panko, 1 tablespoon salt, and 2 teaspoons pepper in shallow bowl and set aside. In another bowl, place the honey mustard, mayonnaise, Dijon mustard, and remaining salt and pepper. Mix to combine.

3. Rinse the salmon and pat it dry. Dip it in the honey mustard mayonnaise mixture and then dip the wet pieces into the nut mixture. Make sure both sides are coated by pressing the mixture into the salmon. Place the salmon on plate.

4. In a large skillet melt the butter and add the oil. Add the salmon to the skillet and cook until light brown, and then flip (about 4 minutes per side, depending on the thickness). Place the salmon on a cookie sheet and keep warm (or let cool and refrigerate; you can serve this cold, but I prefer it hot) until ready to serve.

5. Divide salad between 4 plates; top with salmon. Garnish with fresh raspberries and toasted hazelnuts and drizzle the raspberry sauce on top.

Eileen Goltz is a freelance kosher food writer who was born and raised in the Chicago area. She graduated from Indiana University and the Cordon Bleu Cooking School in Paris. She lectures on various food-related topics across the U.S. and Canada and writes weekly columns for the Chicago Jewish News, kosher.com and the OU Shabbat Shalom Website. She is the author of the Perfectly Pareve Cookbook (Feldheim) and is a contributing writer for the Chicken Soup for the Soul Book Group, Chicago Sun Times, Detroit Free Press and Woman’s World Magazine. You can visit Eileen’s blog by clicking: Cuisine by Eileen.

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