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 We’ll be waiting with kamish bread, of course!!

I think his wife should be called “Kosher Spice”

According to JTA, The Global News Service of the Jewish People:

Beckham won’t bend it against Israel.

David Beckham, the Los Angeles Galaxy soccer star, won’t join the England national team when it plays Israel in London next week in a qualifying game for Euro 2008. The midfielder, famed for his ability to bend the trajectory of the soccer ball, was sidelined for six weeks after spraining his right knee in a collision Wednesday night when Galaxy played Pachuca, a Mexican team.British media reported earlier this month that Beckham recently discovered that his mother is Jewish.

You write matzoh ball, I write matzah ball


Whether it’s fluffy or floats like a brick, matzah/matzoh balls aren’t just for Passover anymore.  At least not in my house.  They’re a year-round favorite that makes my kids sit at the table at attention waiting for just one more.

But, what’s the preferred spelling method?  Chime in please, don’t just roll your eyes and click back to one of our fabulous recipes of words of infinite wisdom.  Because as this site takes shape, much like with a matzah/matzoh ball…I really want to get it right.

Ok, the die has been cast, we’ll be going with matzAh ball.  Hope that floats it for all of you!

Plum Chicken for a Sweet New Year


I like to serve a sweet chicken on Rosh Hashanah and  I found the plum chicken recipe I made few years ago–it got rave reviews!  I quadrupled (or maybe quintupled) the recipe, made the sauce ahead of time and when I got home from shul I poured the sauce over the chicken and popped it in the oven.  The most difficult part was finding plum jam. 

 Plum Chicken

1 chicken cut in 8ths

1/2 cup soy sauce

1/4 cup honey

1/4 cup orange juice

1 clove garlic, crushed

Combine all ingredients and pour over chicken.  Bake uncovered at 350 F for 60-75 minutes.  Baste occasionally.


* Just a note: I totally concur as I’ve had Plum Chicken at Your Other Jewish Mother’s house.  It was the first time my daughter ever asked for “more chicken!”

– Your Jewish Mother

High Holiday fun


When my kids were little I always looked for ways to have all Jewish holidays fill more than just our time in services or their lessons at preschool and Hebrew School.  For most holidays – aside from Rosh Hashanah and Yom Kippur – my kids went to school, so  I made a habit of having Jewish books and crafts or toys out on the living room coffee table so that they naturally looked at them and played with them.

My kids aren’t growing up in an area where “everyone” is Jewish, so I found this to be a way of also having their friends see and learn a little about holidays and to integrate it into their day and their play.

Brisket, the Recipe I Like


This is my mom’s brisket recipe.   Ok, it’s actually Betty’s recipe, a long-time family friend. 

This is not the recipe with grape jelly or beer.  I never understood those, they did not sound very Jewish to me.  It is not the recipe with onion soup mix–that is how my aunt made brisket–that is the one my sister likes. 

This is the recipe I like. 

But my daughter the vegetarian, of course does not eat it.

My son, the carnivore, does not like any brisket, so he will not eat it. 

My mother also makes it with a veal brisket, but my brother-in-law will not eat that because of the way the calves are raised. 

My husband will eat this, but he eats almost anything.

Nevertheless-this is the recipe I will make, or my mother will make, for Rosh Hashanah. 

Roast the brisket 1/2 hour per pound, covered, at 300 F (less 1/2 hour)

Refrigerate or use ice cubes to congeal fat and remove the fat.

Slice, and add to sauce below.

Brown 3 sliced onions and 1 lb sliced fresh mushrooms.

Add 2 large cans tomato sauce, 1/2 tsp worsteshire sauce, salt, petter, and 1/4 tsp garlic flakes or 1 clove garlic.

Simmer sauce a few minutes and pour over uncovered meat last 1/2 hour.

 That’s the recipe, word for word from my mom’s recipe card.

Thanks Mom!  Shana Tova, and will you make it this year?

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