There I said it….out loud… Now everyone knows.

No more excuses for hiding from reality.

Today is the first day I woke feeling like I just had enough. Enough of walking through my days like a coma patient.

Enough crying. Enough what ifs. Enough why me. Enough how could this be….

5 1.2 years ago my life and dreams were on a very different path. I had my little cafe that I loved so much. I had met the man that I thought was going to be my everything.

Life was good. Life was full of promise and sunshine.

Today life is very different. Dreams and goals that were once right at my fingertips have now slipped into an endless black abyss. Not even a glimmer in sight.

Yet there is Tunie B. For her there is nothing but good and wonderful on her horizon.

She is and will always be, all I need – to be a success.

Tunie B. & Me. Blessed that every day is Mothers day.

These last 2 years were a lesson taught and a lesson well learned – NOTHING is in my CONTROL.

So I am giving in – I am in someone else’s hands… and I am going to try my best to ENJOY the ride.

Starting from Scratch – literally.

For the tastiest most awesome kinda cooking  -it is the best and only way – I like to do things.

Something from nothing is the way this girl rolls. I am awesome like that – you have tasted my food – you know…

My future is going to be delicious!

I am back.

thank you all for sticking with me ….

its gonna be a wild ride….hang on.

Sarah

And because everything is always about food – and it has been my one true thing to keep me sane through the crazy – I have developed my own kinda therapy – FOOD THERAPY.

I also have decided to start a more personal blog called ThePatchkePrincess.com  - launching this week in its very early form. Please help support me by joining & liking my Facebook page. I am not sure of the fate of kosher street – I love it and it is my passion project, however, because of my life situation I feel the need to temporarily  abandon it. But if you are a fan of my recipes, life style ideas (home decor, fashion posts, Kid ideas) and can handle a little of my real life venting – then thepatchkeprincess.com is my way of starting Life from Scratch.  Sometimes Life needs that extra 5 minutes to make it Just RIGHT!

From Scratch…. Hand Rolled Pasta  (the most delicious you will ever eat.)

I have made pasta from scratch quite a few times before in my life. Always with a pasta machine. I always found it more trouble than it was worth. Recently I saw a recipe for hand-made pasta – no machine. I had to try it. And I did – to the most outrageous delicious results I have ever tried. I am ruined for life – I can never ever go back to pasta from a box.

Do not be frightened. It literally takes minutes to assemble. And yes there is an hour wait for the dough to rest – but so what. The meal you will eat.. it will be so worth it! And I found that rolling out the dough, engaging my mind and muscles in this mindless methodical way with Adele basting in the background… the best THERAPY money could buy. Satisfying with immediate results. Try it you will be hooked.

Shavous is only a few weeks away. Make this now. It freezes like a dream. And for your milchig meal all you have to do is boil water, have a great sauce and some terrific cheese – and your dairy  meal will be more than worthy for a YOM TOV table.

Hand Rolled Pasta

I have tried this recipe with gluten free flour and white whole wheat flour – and it works just as well with both kinds.

Ingredients:

2 cups flour

2 eggs + 6 egg yolks

2 tbsp. olive oil

1 tbsp. kosher salt

Directions:

In a food processor, add all your ingredients and pulse together for about 40 seconds until dough is formed. Your dough should be able to come together when pinched between your fingers, but should not feel sticky to the touch.

Add more flour if too sticky

Dump your dough onto your counter and form a ball. Kneed dough and roll into a 6 inch long oval shaped form.

Cover completly in plastic wrap and let sit on counter for minimum of 1 hr – up to 4 hrs.

After the pasta dough has rested. Unwrap from plastic and cut into 6 portions so we can start making Fettuchini. (you can also make spaghetti and other shaped pastas with this dough – but we are starting with the most basic and easiest)

Remove one piece and rewrap the rest in the plastic wrap.

Working one piece at a time – Lightly dust all sides with flour.

 Using a rolling pin, roll out the dough into a small rectangle.

Dust both sides lightly with flour

Starting from the middle, roll out the dough into a longer 9 x 12 inch piece. Constantly adding little dustings of flour to both sides as you roll out. This will help the dough avoid sticking to the counter.

The dough is at its perfect thinness once you can see the outline of your fingers through the dough.

Lay the dough down on a try that you have lined with parchment paper. Cover with more paper to avoid drying out. Repeat process with rest of the dough.

Once you have rolled out all your pieces it is time to cut the Pasta.

Fold one long pasta piece gently into an oblong roll.

Then with your knife gently cut slices that are about 1 inch apart in width.

Unfurl  - and viola its Fettuchini!

TO COOK: Just boil water with a little salt. Once water is boiling – Drop in your pasta, and watch for your pasta to float to the top. About 4 minutes. Drain and serve with your favorite tomato sauce and grated parmesan cheese.

And if you are smart like me – you get your close friends to come join you for dinner and put their kids to work!

And YES! that is Dr. David Lieberman (husband of my close friend Shira – one of my rocks thru this crazy time) eating my Pasta from Scratch – I told you this was FOOD THERAPY! Cheaper then the real thing – and oh so much more delicious!

Hi All!

I wanted to give you all a simple moment of beauty and pleasure amidst these final chaotic days leading up to Pesach. I am deviating from the straight up interior design path this week and focusing on tablescapes.

Accessorizing and setting up your table beautifully for the Yom Tov is an act that will raise the feeling of excitement and magnificence for the holiday.

There are a few things I love about setting a table. Firstly, you can totally change the look of your dining room by the way you design your table. Secondly, you do not have to spend a lot of money! You can use flea market/variety store finds, reuse old junk from around your home, or send your kids to “pick out” natural accessories from the outdoors.

Designer Tips when Setting a Table:

1. Name Cards for guests are so chic and so easy to do on the computer or even handwritten
2. Small presents for each and every guest- does not have to be an expensive or large gift but rather something with meaning and that looks pretty on the table (this is a tradition in my family that my amazing mother incorporates into each and every Yom Tov)
3. Have fun with runners/place mats in a bold pattern from your local fabric store. Lay on top of your solid table cloth.
4. Flowers are not the only way to decorate your table- think out of the box and use contrasting sizes of different bowls, vases, and even picture frames!
5. However you decide to decorate your holiday table remember that it should not be stressful or a burden on you and have fun doing it! If it is too hectic for you then pass the table decorating onto a relative or guest that is coming and don’t be afraid to ask for help!

From classically traditional to organic and modern tablescapes, I am sure these pictures will give you inspiration and ideas to reincarnate your own fabulous masterpieces!

Modern, fresh, lovely and so easy to recreate.

(image via http://www.cocokelley.blogspot.com/)

Spring green colored overlapping ribbons in contrasting shades and sizes really bring the floral centerpiece and the entire table to life. The ribbons are so genius and inexpensive. (image via pinterest.com)

Silver tables, chairs, and linens with hot pink flower arrangement and accents- fun and beautiful!

I would explain that just like the comfort of a little black dress is to a woman, so too, a classic white tablescape can never be wrong!  (image via Housebeautiful.com)
How crisp and elegant is this simple no frills “just picked from the garden” bouquet and table?
(image via www.stylemepretty.com)
Mix and match floral arrangements with bowls of moss balls or even (my personal fave) glass vases of lemons and limes.
(image via http://www.desiretoinspire.net/)
Burlap fabric and sunny yellow flowers- HELLO beautiful!

(image via ruffledblog.com)Mail

“Make the most of your Money” centerpieces- spread out your flowers in thin necked vases and create a modern look.
(image via Marthastewartweddings.com)

Why not DIY? Take some leftover wood from your winter fireplace and turn it into a vase! Be creative! (image via www.divinetablescapedivas.com/)

Soooooo my style!!!!! Maybe a bit too feminine for the Pesach Seder but so many ideas to derive from this tablescape- the kelly green runner in the center, the different textures of the pink tulips, peonies, and roses, the small candle votives…    (image via Pinterest.com)

Here are some clever and adorable name cards:

Use leftover paint swatches- how fun!   (image via pinterest.com)

How about your old corks? Great idea!   (image via pinterest.com)
Mini faux topiary name cards (image via marthastewart.com)

With all the thousands of recipes now available to us for Pesach on the web, in magazines & from shared social media groups, I feel like there is no end to fantastic delicious foods to eat this holiday!

However, I decided to narrow it down for myself and for the few who are looking for tried & true,- basic but out of this world scrumptious- NOSH recipes that I personally love to make on Pesach.

All these recipes freeze great and are pretty easy to make!

Enjoy!

Sarah

#1 Best Meringue Cookies Ever

I am NOT a fan of the coconut macaroons for some reason. Yet as a kid it seemed those plus the one box of chocolate leaves my grandmother use to buy, were the ONLY cookie nosh that she kept in her house on Pesach! As kids visiting we use to cry to my mother that she had to make us something better! Well Meringue cookies were her answer and these are my version of those “life saving” treats we use to wolf down by the dozen on Pesach.

Here is an adaptation of her recipe for pesach using my favorite meringue recipe from Americas Test Kitchen

Makes about 6 dozen

Ingredients:

2 large egg whites

1/8 tsp. salt

3/4 tsp.of vinegar

1/2 tsp. vanilla extract

2/3 cup of sugar

1 cups mini sweet chocolate chip cookies

3 tbsp. crushed peppermint candy (optional)

2 tsp. vegetable oil

Directions:

heat oven to 275 F

Line 2 baking sheets with parchment paper.

1. With electric mixer on med-high speed, beat egg whites in large bowl until foamy. Add salt and vinegar and continue beating until soft peaks form (about 3-4 minutes)

2. Add vanilla and sugar, 1 tbsp at a time, and continue beating until mixture is glossy and stiff, about 2 minutes.

3. With spatula fold in chocolate chips and crushed candies.

4. using a piping bag with plain 1/2 inch tip or a tsp. pipe or dollop tsp. sized dots of batter, about 1 inch high onto prepared baking sheets, spacing 1 inch apart.

5. Bake until cookies begin to crack and are light gold – about 25-30 minutes, switching and rotating sheets halfway thru baking. Cool completely on sheets.

# 2 Matzo Almond Chocolate Brittle

I originally adapted this recipe for the Manischewitz company a few years ago and make it every Pesach. It is a very addictive snack that you will find yourself noshing on every chance you get.

You can make it also with plain Matzo(instead of the farfel) that you have kept whole, for a thinner more cracker like version of this delicious treat.

Makes about 1 1/2 pounds candy

Ingredients:

• 2 1/4 cups Manischewitz® Matzo Farfel (or any brand)
• 2 cups sugar
• 1/4 cup water
• 1/2 teaspoon salt
• 3 tablespoons butter or margarine, softened
• 1 1/2 cup sliced almonds (5 ounces)
• 1 cup semi-sweet chocolate chips
• 1/2 stick butter or margarine

Preparation:

Spread matzo farfel and almonds in a large shallow baking pan and toast for 15-20 min or until golden. Transfer to parchment paper on counter and let cool. Bring sugar, water and salt to a boil in heavy saucepan over moderate heat. Stir slowly until sugar is dissolved and is a deep golden caramel. Remove from heat and stir in 3 tablespoons butter or margarine. When bubbling begins to subside, immediately stir in the toasted matzo farfel and almonds and quickly pour into baking pan, smoothing and spreading it flat before mixture hardens. Completely cool brittle.
In the microwave or double broiler, melt chocolate and rest of butter or margarine. Stir until creamy and drizzle generously over cooled matzo farfel brittle. Let cool and then break into large pieces with your hands.

#3 Nut Butter Pinwheels

This is more candy-cookie than traditional cookie. But what I love about this recipe is the incredible use of good old fashioned mashed POTATOES !  This recipe originally calls for peanut butter which is considered kitniyot on Pesach and not eaten by most people. However there are versions of Kosher for Pesach peanut butter by many Jewish brands or you can use what I normally like even better, Kosher for Pesach Almond Butter or Cashew Butter

Whichever nut butter you use, once again America’ Test Kitchen has hit the nail on the head with this delicious recipe that is perfect for Pesach.

Note: when making  this recipe you might have to adjust the amount of sugar you add to the potatoes. Because of the moisture level in potatoes can vary, you may need to add more or less sugar to produce a workable dough.

Also for best texture results when mashing my potatoes I use a strainer to press my cooked potatoes through.

Ingredients:

1 small russet potato, peeled & cut into 1 inch chunks

1 tbsp. unsalted butter or margarine, softened

1/2 tsp. vanilla extract

1/8 tsp. salt

4-5 cups confectioners sugar, sifted

1 cup kosher for  Passover peanut butter or Cashew/Almond Butter, room temperature.

Directions:

1. Bring potato to boil in water that covers it to a boil. Reduce heat and simmer for about 15 minutes until potato is fork tender.

2. Mash potato thru mesh strainer until smooth. Cool to room temp. uncovered, about 20 minutes.

3. Combine 1/2 cup cooled potato, margarine, vanilla, and salt in large bowl. Slowly fold sugar until mixture forms cohesive dough, adding more potato if needed.

4. Divide dough in half, wrap both halves in plastic wrap, and place in fridge to chill for at least 1 hour.

5. Roll 1 dough half between 2 pieces of plastic wrap into 7 x 7 inch square, about 1/4 inch thick. Peel away one layer of plastic wrap and spread 1/2 cup of your nut butter over the dough, leaving at least a 1/2 inch butter free border along the edges.

6. Roll dough into log and wrap tightly with plastic wrap. Repeat with remaining dough and nut butter. Fridge till fir, at least 3 hours or up to 3 days. Slice chilled logs into 1/2 inch rounds.

#4 Cinnamon “donut” Balls

This recipe is one I found a such along time ago in one of the many books I stole from my mother before she moved to Israel. The book Jewish Cooking: Traditional Recipes for the Contemporary Cook, published by Crescent in 1991, I find to be anything but contemporary but has some great recipe gems like this delicious recipe.

These Cinnamon balls remind me of the addictive donut pom poms I love from Entimants.

Ingredients:

2 egg whites

1/2 cup superfine sugar

2 cups ground almonds

1 tbsp. ground cinnamon

Directions:

Whisk the whites until they form stiff peaks.

Fold in all the remaining ingredients. Form into balls with whetted hands. Arrange 2 inches apart on a greased tray and bake at 325F for 25 minutes or until just firm to the touch.

Roll in confectioners sugar once while balls are still warm and again when they have cooled.

#5 Pesach Chocolate Orange Nut Biscotti

There is nothing I like more than a dried biscotti to dip in my morning coffee. Pesach morning coffee is no different and so I discovered a recipe for Pesach biscotti a few years back and have tweaked it since to include all my favorite combinations of dried fruit, nuts & chocolate!

Ingredients:

1/4 pound butter or margarine
1 cup sugar
2 eggs
2 cups matzo cake meal
1 1/2 cup ground almonds
1/2 cup chopped  pistachios
1/2 cup sliver almonds

1 cup mini chocolate chips

1 cup dried apricots
Grated rind of 1 orange

Directions:

pre-heat oven to 350 F

• Using stand mixer with paddle attachment, cream butter or margarine and sugar.
• Add eggs.
• Blend in cake meal, ground nuts.
• Using a spatula fold in the rest of the nuts, chocolate chips, dried apricots and the orange rind.
• Refrigerate dough for 1 hour.
• Turn out dough onto work surface sprinkled with cake meal.
• Form dough into 4 logs approximately 10 inches long.
• Bake in oven for about 15 minutes or until light golden brown.
• Let cool for about an hour (can even put into the fridge)
• then Slice logs at 1/2-inch intervals and transfer to baking sheet.
• Bake in 325F oven for about 10 more minutes.

biscotti image found on google

Here is a quick and easy dinner idea that uses up any wraps you may have in your freezer before Pesach, or can instead be served on any rolls/bread that you want to use up.

  Hoisin sauce is an Asian style bbq sauce you can find in most markets in the Asian/sauce section, but if you don’t have it or don’t want to buy it before Pesach, you can use some regular bbq sauce doctored up with some Asian ingredients (ie. teriyaki sauce, some soy/ginger/garlic/rice vinegar) to marinate the chicken before cooking. 

Broccoli slaw is the shredded stems of broccoli, usually mixed with some carrots and purple cabbage, which I find in my supermarket next to the bagged salads.  It adds a nice crunch to these wraps.

ingredients

Chicken

• 12 oz boneless chicken (thighs or breasts, whichever your family prefers)
• jarred hoisin sauce

• 2 cups broccoli slaw (about 1 bag)
• 1 tsp sesame oil
• 1/4 tsp ground ginger
• 1/4 tsp garlic powder
• whole wheat tortillas or bread/rolls of your choice

Peanut Sauce

• 3 tbsp creamy peanut butter
• 2 tbsp hot water
• 1 tbsp soy sauce
• 1 frozen garlic cube
• 1 frozen ginger cube
• 1 tbsp rice vinegar
• 1 tbsp honey
• 1 tsp sesame oil
• sriracha to taste

directions

Brush chicken with hoisin sauce, let marinate for 1/2 and hour and then and broil or grill. Slice into thin strips when cool. Saute broccoli slaw in the sesame oil for a few minutes, sprinkle with dried ginger and garlic powder, and cook until crisp tender. Combine sauce ingredients in a bowl and mix well. Spread peanut sauce on each tortilla and top with some chicken strips and broccoli, roll up and cut in half.

IF SHOES WERE ROOMS…

Hope You all had a Happy Monday & are gearing up for a Terrific Tuesday Today!!

Since this is a blog and this is definitely a place I can dream and have fun with I thought it would be entertaining to do a post on what if shoes were rooms! Nowadays, women’s high heels are  so creative, interesting, and exciting that it has basically become art in footwear form. So what better idea than to compare these incredible heels to some uber awesome interior spaces?!

These lovely seafoam green and pastel pink booties have a classic form but the colors are soft and different therefore making the booties feel ultra modern. The room below has the same tailored sensibilities. Classic forms of furniture finished in pastels and brought to life with pops of color which makes it feel on target to  todays trends.

Image via pinterest.com

Image via Traditional Home
These beautiful pink and yellow pumps are ritzy and girly and Betsy Johnson’s dining room shares the same characteristics.
Giuseppe Zanotti Patent Colorblock Pumps
Betsy Johnson’s Dining Room
These glittery sandals are glitzy, have an open feeling, and feel quite architectural with those stacked squares going up the heel (reminds me of windows on a skyscraper). The bathroom underneath definitely has that same light glamorous feel about it and the striped mother of pearl mosaics impart a geometric quality much like the heel of the sandal.

Miu Miu Glitter T-Strap Sandal
Image via houzz.com
These Chanel booties and the hotel room below it both ooze classic black and white design with geometric prints, metal hardware, and soft embellishments. Refined yet oh so contemporary.
Chanel black and white booties (image via pinterest.com)
Crosby Street Hotel, NYC
The moment I saw these intensely artsy shoes I felt like they screamed 1940’s garden furniture to me. The leaf print actually looks very similar to the iconic Don Loper wallpaper used in the Beverly Hills Hotel.  The chairs in the fountain shop of the hotel are curved white wire and this shoe feels quite similar that space. (Wonder if Charlotte Olympia in fact based the shoe on this iconic space?)
Charlotte Olympia Wire Heel Platform Sandal
This colorblocked neon heel is all the rage now and if this shoe had a matching twin interior space it would have to be this Kathryn Eileen Boyd room for Kips Bay Showhouse. The colors used on the shoes and the room are both wild, punchy, and so much fun!

Brian Atwood Alima Platform Pump
Kathryn Eileen Boyd Kips Bay Showhouse

If you missed it last year in the BINAH Magazine – Here is the DIY washing station on wheels that Marglit Lankry and I created to make your Pesach Seder a little more stress free. From start to finish this station did not take more than 1 hr. to make and is a really great little thing to have not only for the Pesach Seder but to use for parties or for round the year table waiter.

I hope you enjoy it and if you need help or have questions  about this or any other project you see here  -  I am just an email away sarah@kosherstreet.com

Sarah

As part of the Seder each year, we wash our hands not once but twice. And for those of us in
chutz laAretz, we do it all over again the next night, too! Instead of having
everyone at the table troop into the kitchen at Urchatz and then again at
Rachtzah, we’ve designed a beautiful, easy-to-make, multi-functional DIY
washing station that is just the answer to making this part of the Seder more
practical and more beautiful.

You can use this station in whatever way is most convenient for your family and
your Seder setup:

• Use the station as a staging area, and
take turns holding the bowl for each
family member as you pass the
washing cup and bowl around the table

• Have a family member wheel the cart
around the table, stopping at each
person

• Have family members wash at the
station itself

Making the Washing Station

We created a washing station out of a basic utility cart,
which can be found in almost any home supply store
(Home Dept, Lowe’s, Wal-Mart, etc.). Prices range from
super expensive ($237) to very cheap ($14.99), so this
idea can be adapted to fit any budget.
To cover the cart, we considered buying material and
sewing a skirt to fit the cart, but thought it would be too
much of a hassle. Instead, we bought a pre-made
embellished curtain panel that matched the tablecloth.
These panels also vary in price, from closeouts ($4.99
per panel) to current, high-end fabrics ($49.99 per
panel).

Tip: Look for wide, floor-length panels so that you’ll
need just one per cart.

What you’ll need:

• 1 rolling metal utility cart (Bed Bath & Beyond or Lowe’s,
$39.99)

• 1 panel of hanging drapes (Marburn Curtain, $23) (we need
exact measurements and info on label)
• 1 box double-sided Velcro tape ($1.99)
• ruler or yardstick
• measuring tape
• glue gun

What to do:

• Measure the circumference of the cart and purchase
fabric panel that is wide enough to go all the way around
• Measure the height of the cart and add 2”. Measure
from the top of the curtain panel and mark the length
you’ll need. Cut the panel drape to the correct length,
and make a 2” hem using a glue gun to create a no-sew
straight edge. (If the panel is too wide, either trim the
edge and glue under, or tuck any excess fabric at the
corners.)
• Attach the soft half of the Velcro tape to the edge of the
cart and attach the other half of the Velcro tape to the
drape panel.
• Attach the panel to the cart, with the edges forming a
seam down the center of one long side of the cart, to
allow access to the items stored underneath

Finishing Touches

• Placemat – Cover the top of the cart with a beautiful placemat.
The one we used is made of a plastic-coated material that can
easily be wiped down in case of spills.
• Washing cup and large bowl – This is a perfect opportunity to
use pretty items that you already have, thereby beautifying
the mitzvah.
• Water dispenser or pitchers – If you don’t have a convenient
source of water, fill a large drinks dispenser (with a spigot) or
a few large pitchers with water, so that you can refill the
washing cup right at the washing station, without needing to
run back and forth to the kitchen.
• Hand towels – We found really plush hand towels at the dollar
store. Then we looked at the local trimming store for trim that
would complement the table linens and china. While trim can
be expensive, we only needed 1 yard (ours cost $20) to

5 handy uses for your washing cart

1. Storage for extra hand towels or napkins and washing
cups and bowls.
2. Storage for refills of wine, grape juice, soda, and an extra
supply of matzah and maror. Now you can keep your
table from getting cluttered, and limit your trips to the
kitchen when refills are needed.
3. When the meal is over and all the fine china is clean,
display it on top of the cart with a beautiful vase of flowers
— it looks pretty and is readily at hand when you are
ready to set your table for the next meal.
4. Use the cart throughout the meal as a rolling waiter. You
can easily dish out soup or bring in trays laden with your
delicious Yom Tov food.
5. After Pesach, use the space in the cart as a moveable
storage area for your Pesach serving trays, dishes, and
towels. Pack them up, place them in the cart, and store
them away safely until next Pesach.
Bonus idea: This cart makes a movable side table or drinks
station that you can use throughout the year.

13th Avenue China (gold bowl: $56,
washing cup: $49, glass dot pitcher:
$58, gold place mat: $10)

Trimming Towels

To decorate the towels, hot glue the trim to each towel, applying pressure as you go. (Be generous
with the glue — that way, you can machine wash the towels in a gentle cycle, without worrying
about the trim coming off.) Snip off any stray strands or extra fringe.
Note:Wash towels in a gentle cycle. Allow to air dry, then fluff in the dryer on cool for 1 minute.
Tip: As an alternative to hand towels, you can use heavyweight paper guest towels, which can be
found in a variety of patterns, shapes, and sizes in stores like Amazing Savings and
Closeout Connection.

For more great pictures and tips for this idea and other home ideas and table scapes  by Margalit Lankry and Sarah Lasry pick up a copy of  Binah Magazine in your local grocers, Judaic stores or by subscription. 718 -305-5200

Life is Overwhelming…

Every Saturday night I give myself a little pep talk – “this week I am going to ACCOMPLISH!”  I make my mental checklist of all the things I need, want and have to do. This simple ritual give me a sense of control, a modicum of relief from the sometimes overwhelming personal pressures I face daily.  It is my way of getting my ACT together.

Yet as it always seems to be the case, by Wednesday, the mental checklist has very few items crossed off and filed in the DONE column and the TO DO column has unbelievably been made longer! If only I could hide under my covers until the whole LIST and all the demands of LIFE miraculously  take care of themselves or just GO AWAY!

But who the heck am I kidding?

And this past week I had a real epiphany or what Oprah likes to call an AHHA moment. It started on Tuesday, when all my plans for that day, that included my work on this blog and for a client, plans for Pesach cleaning, plans for testing new recipes that I have been dreaming of, plans for Tunie , JUST PLANS, plans, plans….

and then the news from France…

Plans, who gives a flying fig? How is this even possible? Such evilness, how can such cruelty exist?…. I could not stop thinking about Mrs. Eva Sandler, the wife, the MOTHER, the young woman who is no different than me or my girl friends, other than on this day Hashem (G-d) was the one who had a plan.

That day I sat staring bleary eyed out my kitchen window onto the gorgeous lake, realizing what I have already known, LIFE is not in my control.

As I tried to makes sense of the senseless, wondering if Eva Sandler got a chance to kiss and hug her children one last time that morning, or shared a warm dinner with her husband the night before….Of all my own missed opportunities, of making sure I live life in the moment, instead of being all consumed and busy with checking off things on my LIST and accomplishing…

But demands are demands sometimes, and back to work for my client I went….yet this blog, Pesach cleaning, other to dos…went unfinished that day…Life went on and my list was still there.

The days passed as they tend to do, but my heart like usual lately, just has not been into my work, ie. this blog, cooking or doing much of anything.. The pressure that use to be my drug of choice, (I was the poster girl for the slogan “workng well under pressure”) no longer felt as good.

My mental check list was getting bigger and bigger the more I neglected it …overwhelming even for the most ambitious of people. But then….

From the CRUEL in this world to the AMAZING CHESED of my friend Sharon Langert (fashion-isha) who on Thursday morning dontated her kidney to a complete stranger – just because she could. Sharon always felt that this was her life plan and that if for  6 weeks life is going to be slightly more difficult, it was worth it.

READ Sharon’s post about her journey here

Sharon’s simple deed is allowing a Mother of a little girl to have a LIFE, where before Sharons selfless decision, this young Queens, NY mother named Orly, was facing dialysis and a possibility of not being around to see her child grow up.

I have no doubt Orly, is sitting in her hospital bed, full of all sorts of PLANS for the wonderful things she will be able to now do with her child.

Thinking about Eva in France, Sharon in Lakewood and Orly in Queens, Saturday night night it became clear to me… It is good to have PLANS, it can make life a little less overwhelming, but at the end of the day… Life is NOT FOR ME TO CONTROL. And not to sound clichéd or do-gooder or sappy  – who knows what life is going to bring my way, will I regret that I did not post my latest Pesach creation by my deadline, more that I would regret not making sure my daughter has my full attention when she needs me the most?

I know many who are reading this are saying – its just not realistic, life has demands and sometimes we simply just can not set them aside  -you are 100% right. That is why on Tuesday when it was the last thing I wanted to do, I made 120 “happy” spring themed cupcakes for my customer. Sometimes we gotta do what we gotta do. But…

I think the AHA moment I had was this – it is about BALANCE, it is about realizing that the world will not crash around you if things are not done EXACTLY to your expectations or your own self induced dead- lines. If it means that I am not SPRING CLEANING every closet in my house for Pesach, organizing them the way I dream, but I am cleaning for chametz instead –than so be it ! –there will be time soon enough a different day..I hope. And if not, things will be just fine…

It means that I am going to chill, I am going to go with the flow…leave the planning to G-d, so to speak.

Just saying it out loud like this – already I am less pressured and a little less overwhelmed…not a bad feeling! And a really fantastic way to START THIS MONDAY MORN!

Here’s hoping I can stick with this PLAN …

Pesach Cheesecake MADE EASY!

CREAMY VANILLA CHEESECAKE (w or w/o the crust)

Here is one of my all time favorite Pesach recipes that I make that takes minutes, freezes fantastically and takes all the pressure away of what to eat for breakfast with your much needed coffee in the morning.

Another winning recipe from my Aunt Rachel. She makes it with out the crust and it is as delicious if not better (and non-gebroksts).

A “sliver” of this cheesecake and a cup of coffee is my breakfast almost every morning on Pesach. If I’m craving something a little fruity, I will spread a little  fruit jelly (usually fig or blueberry) on my slice for extra delicious decadance.

Crumb Crust:

8-12 piece matzos

½ cup light brown sugar packed

1 stick unsalted butter or margarine, melted

Cheese Batter:

¾ cup sugar

3 eggs

1 tbsp. vanilla sugar

1 tbsp. lemon juice

1 lb. farmer cheese

8 oz. sour cream

Preheat oven to 350 degrees. Line the bottom of a 9-inch round pan with parchment paper.

Using a food processor, grind the matzo into fine crumbs add the brown sugar and pulse a few times more. Transfer to bowl and stir in the melted butter. Pour the matzo mixture into the bottom of your prepared round pan. Using your fingers press down on Matzo mixture to create a thick crust. Refrigerate for 1 hour.

In a mixer on medium speed, combine all cheesecake batter ingredients together until creamy and smooth. Pour all cheese batter onto the matzo crust. Bake for 45 minutes.

Serves 6-8

One Succoth, quite a number of years ago, I convinced my aunt, Rochie, to let me be in charge of one meal from beginning to end. Now this doesn’t sound like such a big deal, but believe me, for my aunt, who doesn’t let anyone in her kitchen, and for my uncle Howie and my cousins, who are the world’s pickiest eaters, it was a very scary proposition. This recipe was my appetizer, and both my aunt and friends who were there for lunch loved it. My uncle and cousins, on the other hand, managed a few bites before declaring “not too bad”. From them, it was high praise.

For dinner tonight I wanted something saucy and meaty, and was originally going to make my pasta bolognaise. However, trying to keep things on the lighter side after eating enough latkes and donuts to celebrate for 4 Chanukah parties, I decided to make this instead.

Almost like a meat lasagna, just healthier and as tasty and delicious

Tip: this is a great recipe to make on Pesach as well.

Tip: I make this rollantini in a breaded version as well. Dredge each piece of eggplant in egg, flour and then breadcrumbs (as you would a schnitzel). Pan fry in a little oil and let cool before stuffing with meat. On occasion, I also add vegetables like mushrooms and peppers to the ground meat for a different twist.

Meat Eggplant Rollantini

1 large eggplant

1 large onion, diced

Extra virgin olive oil

2 tsp. fresh crushed garlic

1tsp. cumin

1tsp. oregano

1tsp. basil

1 tsp. thyme

1/2 lb ground beef (I use lamb sometimes)

1/2 lb ground turkey

Kosher salt

Pinch of black pepper

For the Tomato Sauce:

2 tbsp. extra virgin olive oil

½ cup diced onion

2 tsp. fresh crushed garlic

1 tsp. curry powder

2 cups canned, crushed tomatoes

¼ cup fresh chopped basil

1 bay leaf

Kosher salt and pepper to taste

1 tsp. sugar (or 1 packet Splenda)

Trim eggplant.  Cut lengthwise into slices about ½ inch thick.  Transfer to a colander and sprinkle lightly with coarse salt.  Let stand for about 10-15 minutes.

Heat oven to 375 degrees.

Wipe salt and exuded liquid off eggplant and rub on both sides with 4 tablespoons of the olive oil. Lay eggplants flat on baking sheet and bake until completely tender, turning once.  Set aside.

In a large frying pan over med-high heat, sauté the onions in about 2-3 tbsp. of olive oil. When the onions begin to wilt, add the garlic, cumin, oregano, basil and thyme and mix well. Sauté for another few minutes until the onions are soft, and then add the ground beef and turkey to the onions. With the flat part of the wooden spoon, start mixing and breaking the meat into little chunks, while incorporating the onions and spices into mixture. Cover the pan for about 3 minutes and let cook. Uncover, and again with the wooden spoon break the meat chunks into small pieces; sauté for another minute and remove from flame and let cool.

While the meat is cooling, prepare the tomato sauce. In a small sauce pan on med-high heat, sauté the onions in the olive oil. Add the garlic, and curry to the onions and mix well. Sauté the onions for another 3-4 minutes or until they have softened and then add the crushed tomatoes. Bring the tomatoes to a simmer and then add the basil, bay leaf, salt and pepper and mix well; bring back to a low simmer. Remove from flame and mix in the sugar.

Assemble the rollantini:

Take the cooled eggplant and lay flat on work space. Using a spoon, place a nice heaping dollop of meat mixture in the center of the eggplant. Fold or roll the eggplant over the meat mixture and then place seam side down onto a sprayed 9 x 13 baking dish. Repeat with remainder of the meat and eggplant.

When all the rollantinis have been assembled, pour the tomatoe sauce generously over top, place into hot oven and bake for 15-20 minutes. Serve hot.

So Pesach is looming and we are just now getting busy starting to clean and prep for the upcoming holiday.

Thoughts of setting our seder table hasn’t even entered our minds yet! -But here at kosherstreet we have a great idea for your Seder Table  – courtesy of Esther Ottensoser the creative genius behind the ultimate table accessory for this years Seder – The Pesach Seder Pillow!

BEFORE -mismatched chaos

another great table tip from us at kosherstreet.com

AFTER

Hello Everyone! Happy Monday!
I wanted to pinpoint a fun trend that is huge in the design world right now. Maps are definitely not a new idea but so many designers are using maps in such bold and exciting ways.

Growing up, I remember the map luggage and how so many people used to have it. The colors on the map luggage are so neutral and beautiful and I remember loving it as a young girl. The concept of a map is so fun, full of adventure and exploration. I find it so interesting to just stare at maps and dream of places I haven’t been and where I would love to wander in the future.

In the following photos, maps are used as pieces of art, wallpaper, focal walls, and interiors of furniture. The map print is so fabulous because it is neutral and can be used in modern, traditional, or eclectic spaces. It is great in kid’s rooms, home offices, powder rooms, and can be dressed up to work in formal spaces as well.

Please enjoy these beautiful photos…
Until next week!
Marissa
Interiors by Marissa, LLC

Vintage map purse

Love how the color palette is extracted from the map. (image via pinterest)

What a sweet and neutral young boys rooms. The map as wallpaper is not overwhelming at all. (image via elledecor)

Sophisticate and magnificent chocolate brown and green bedroom/playroom with the map used as art above the daybed. I also adore the striped roman shades with the bamboo roll-down shades underneath.  Tip to consider- this room is so practical because it will transition to an older teenage boy’s room as well. (image via decorpad)
Why not take your flea market find and wallpaper the interior with a map? (image via http://peacockfeatherevents.blogspot.com)
Maps add fun and whimsy to this beautiful playroom. (image via aperfectplayroom.com)
A framed map works harmoniously in this soft Swedish inspired space. (image via Housebeautiful)
Map used as a focal wall and headboard. Love the tiny shelves of toys. (image via thebooandtheboy.com)
Map as a French door privacy…brilliant!
(image via apartmenttherapy.com)
Funky and modern boy bedroom really brought to life with the map wall mural.
(image via designdazzle.com)
Who would think a collection of mirrors on a wall right next to a huge map would work so amazingly together?! Tres Chic!  (image via Inspirebohemia.com)

Oh long Friday’s  – How I have been eagerly waiting for you since the last clock change!

It seems my whole life I have lived for long leisurely Fridays.

When I was single and working in corporate American, I would always negotiate Fridays off instead of raise in pay. It was so worth it for me! When I opened the restaurant, I made it a rule almost right away – no Fridays! And now when I am just a mother, on these long Friday’s  I unashamedly pawn off my child to her father, and say she is yours – today is my day (well most weeks at least) .

What do I do? Well everything! – I have cooking Shabbos down to an hour or two at most – even with company. I am not a fan of serving a hundred choices, I make a meal, all entrées and sides compliment each other and are at a minimum. Nothing aggravates and depresses me more than throwing out food – I literally have my grandmother in my ear saying “we would have given our right arm to eat that  (insert food item)during the war.”

So I am up early, shopped, cooked, and cleaned by 11:00 AM.

Then it is errands that are really things I need to do for myself that I have pushed off a whole week feeling guilty taking time away from my family & work obligations. And of course, it is that much needed long coffee break at my favorite Barnes & Knobles with or with out friends, while I catch up on all my favorite books and magazines.

So if I am home by 4, just as my child pulls into the driveway, I have a few hours left to spend playing and enjoying these beautiful LONG FRIDAYS and go into Shabbos happy and relaxed because I took a little me time today.

Call me selfish… well maybe a little– but for me personally,  this works! It makes me feel good and you know the saying  – Happy Mother, Happy Family!

Have a fantastic Shabbat!

till next week….Sarah

Short Cut Chicken

(otherwise known as Garlic & Herb Chicken)

Garlic and Herb Chicken

This is by far hands down, my most favorite way to eat and cook chicken. This delicious
one pot meal is a brilliant choice for regular weekday or Shabbos dinner. I use it’s
leftovers for everything from chicken salad to Mediterranean chicken pita sandwiches.

The beauty of it being a one pot meal, other than some grilled vegetables and a nice large salad  – it makes the easiest light main course for those very late Friday night meals.

1 whole chicken

2 heads of garlic (about 20 cloves)

1 bag boiler onions, tops cut off and semi peeled

Kosher salt

Fresh ground black pepper

2 tsp. fennel seeds

2 tsp. fresh dill

2 tsp. cilantro

2 tsp. ginger

2 tsp. parsley

Olive oil

6 Yukon gold potatoes, peeled and quartered

Paprika

1 ½ cups semi dry white wine

Preheat oven to 400 degrees.

Stuff the whole chicken with a quarter of the fresh garlic cloves and as many boiler
onions as you can fit. Lay chicken belly up and generously sprinkle salt and pepper onto
its skin and in its cavity. Use your hands to massage it onto the skin. Do the same with
half the fennel seeds and half of all the herbs.

Place the whole chicken into the dutch oven belly down, and repeat sprinkling the salt & pepper and rubbing in the rest of the herbs on the top side ofthe chicken. Drizzle a little of the olive oil over the top of the chicken, for glazing.

Add your quartered potatoes around your chicken, and then add the rest of the garlic and onions. Sprinkle with  a little paprika. Pour the white wine into the pot so that it comes to a little less than halfway up he chicken. Place pot into oven and let cook covered for about an hour. Remove coven and then cook for another 30-40 minutes, checking periodically, making sure not to burn the bottom of the chicken.

If needed add a little more white wine.

Serve hot with lots of fresh bread to spread the warm garlic.

Friday Flowers

Nothing says Spring is here – like a vase full of TULIPS. Simple and all you need to make a statement on your table or in any room.

Now that Purim is just a distant memory, mothers & daughters are out shopping in force!

The local Jewish Stores and Malls in my area look like they have been invaded, every one eager to get their spring Pesach clothing shopping done ASAP!  I personally like the hustle and bustle of a crowded store – (weird I know) but I have found lately that some of my best deals and greatest finds are coming from online!

So here are my Top 5 Chic on the Cheap Fashion Finds that I am excited about this Pesach season!

#1: Pastel Shift Dress: This gorgeous soft color will look awesome on any skin tone – neutral color that can be worn to wear with ANYTHING! Pair with a great light cardi, blazer or shell for 3 fantastic spring looks.

Click here to order: $68.04 ASOS – also comes in a beautiful teal blue

Other Great Finds to Pair this TOP with:

These gorgeous coral mary jane peep toe shoes – LOVE THEM!!

click to order: Shopruche.com $42.99

#2 FUN YET CLASSIC SHOE:  These polka dot pumps will give any solid color dress or suit a real pop. Or dress up your go-to favorite little black dress with these fun shoes for a fresh spring twist.

http://www.modcloth.com/shop/shoes-heels/hollywood-you-be-mine-heels $88.99

Other Great Finds to Pair these Shoes with:

Olivia Moon Tiered Knit Maxi Skirt with High Low Hem

$58 Nordstrom

#3 Sequined Metallic Blouse: This gorgeous rust color top can be worn dressed up or dressed down. Super comfortable it is the perfect top to wear with any skirt for that easy Yom Tov look.

Click here to order: Shopruche.com $44.50

Other Great Finds to Pair this TOP with:

I especially love this easy pull on skirt that is NOT in BLACK! Perfect for a long and late Seder night.

Click here to order: shopruche.com $34.99

#4 The Color Block Crepe Dress:

This dress is the perfect silhouette  flattering for almost any body type. Pair it with a black or white sleeved shell or a light weight cardi (for those of us who want to cover some of our jiggly parts). Flats, sandals or the perfect wedge makes this dress all the more Tres’ chic for Yom Tov.

click here to order: asos.com $53.72

Other Great Finds to Pair this Dress with:

Try a cardigan in a bright summer color like this yellow one from Jcrew.com for $62 or something simial available at www.forever21.com for $15.80

#5  A Summer Skirt: Love both of these skirts in the best of the Spring Trends – Stripes, Peplum & 20’s Style

to order click here: Asos.com $44.76

click to order here: www.shabbyapple.com $72.00

Happy Shopping everyone –I hope you were inspired by some of these great finds. For more Tznius Inspired looks check out my pinterest boards!

till next fashion tuesday….

I have a special place for scarves, costume jewelry, hats, accessories, shoes, and of course all the hanging clothing and folded garb.  When I walk into my closet now I feel a sense of relaxation and zen. I know just where everything is. There is no dust accumulating on my shoe boxes…I don’t have to rummage through everything to find the one belt I was looking for etc.

Give yourself a free gift and clean out just 1 closet in your home. It can be a small pantry in your kitchen or your entire clothing closet! Trust me, after your hard work you will feel so clear and you will enjoy a clutter free space.

Here are some fantastic closet spaces that give me inspiration. Besides the beautiful designs of each space, the most important aspect of all these closets is that they are organized and clean!!!

Some majorly organized pantry:

Some Amazingly organized and beautiful closets:

Have a terrific week!!
XOXO,
Marissa
Interiors by Marissa, LLC

It’s Friday, Shushan Purim and I am slowly recovering from a Chili Coma and Candy Hangover.

It all started yesterday at 5AM Purim Morning when I woke up in a panic realizing that I had fallen asleep the night putting my daughter to bed, and I had not done ONE thing yet for my M’shloach Manos!

So in my PJ’s , in the early wee hours of the morn,while it seemed the whole world was sleeping but me, I was frantically chopping onions and browning meat making my Spicy Maple Chili for those expectant costume revelers showing up at my house in just a mere few hours.

Maybe it was the fact that I am one of those people who works well under pressure (I am by all accounts a world class procrastinator so last minute Sarah is nothing new) but my CHILI came out awesome! I know this because from 7AM till 3PM as I handed the last M;shloach manos to a friend at the door, I had been sneaking spoonful after spoonful into my mouth all in the name of “test tasting”. I am sure I had the equivalent of 3 bowls full!

I will post the recipe sometime next week, since it was the first time I made this version of chili and in my rush I did not write down, I want to try to recreate it and confirm its awesomeness! – so stay tuned…

GARLIC LOVERS

But what I do have is this recipe to share – ROASTED  GARLIC BROCCOLI PEPPER SALAD! Interestingly enough it seems that everyone around my neighborhood had the same idea for Mshloach Manos – CHALLAH & WINE. I have so much Challah for this Shabbos, I am not sure what I can do with it all.

I also had half a bag of whole peeled garlic that was about to go bad from Costco sitting in my fridge. So I did what any respected GARLIC LOVER would do, I roasted them in olive oil in my oven for about an hour on 350 F. Now I had delicious garlic to spread at will on all that Challah.

As I thought about it though, I realized that I would shoot myself if I indulged too much in all that bread and garlic, so I cooked me up some broccoli and red peppers and tossed it together with most of the cooked garlic and the most delicious hot salad was created! Incredibly easy to make and the pairing of the melted olive oiled garlic with the vegetables two words – SIMPLEY DEVINE!

Recipe:

1lb frozen broccoli

2 red peppers, sliced

olive oil

salt & pepper

20 pieces whole cloves garlic

preheat oven to 350F

Toss the broccoli and red pepper and toss with a little salt and pepper. Bake in oven for 30 minutes. In a separate pan, cover the garlic in olive oil and bake in oven for an hour. When garlic is finished toss with its oils in the broccoli and peppers and serve.

 Friday Flowers

Yesterday Spring came out in all her gorgeous wonderful glory!.My flower guru friend Lauren Ancona made this stunning bouquet with blue and green hydrangeas and orange roses. The perfect vase to celebrate the start of the season and for your Shabbos table.

Puppy Love

And just to give you a glimpse of the moment of the day for me this PURIM – my Tunie B. (who refused to wear her tail or ears on the day of purim but wore them  a whole week beforehand – go figure?) and her favorite boy in her life, Alexander M. who was dressed as Clifford, walking hand in hand enjoying their 200th nosh of the day!

Have a wonderful Shabbos everyone!

till next week….

Sarah

Normally I am a huge believer of cooking my food the day I am planning on eating it. But there are always exceptions to every rule, and the Purim Seudah is in my book one of them.

I don’t know about all of you, but between early morning Megilla, costume changes, last minute m’shaloch manos prep (always happens no matter how prepared I am the night before), and the crazy ride that is m’shaloch manos delivery in my town, having to worry about starting to cook the Seudah Meal is not what I call happy holiday thoughts!

So If I have not wisely invited myself out for the meal, I am making life easier, and prepping and cooking as much as humanly possible the day before. All I want to do is reheat, make a salad or two, serve and ENJOY!

I have compiled a list of my TOP 5 FAVORITE MAKE AHEAD MEALS that work FANTASTICALLY when Reheating the Next Day:

#1 Drunken Pot Roast – Perfect for PURIM

Simple, Easy & Delicious. Prep & Make this pot roast today and just reheat tomorrow. Or put it up in the morning before Megillah reading, and by the time the Seudah comes about, this will be perfectly done and ready to serve.

This works great as part of a buffet meal or as a main dish to a sit down meal.  I normally serve it with some jasmati rice or couscous, a great vinaigrette salad and some roasted vegetables or my favorite asparagus and hollandaise dish.

For recipe click here.

#2 Another BEST WINE SAUCE ROAST EVER Recipe –a little more steps and ingredients than the drunken post roast above – this roast is worth the little extra steps and effort! But really what’s the problem, are we not making this the day before? Because this roast is 10x’s better when it has sat in the fridge cooked over night and reheated.

get recipe here

#3  RED WINE & COLA BRISKET – another great roast recipe using wine but with the added twist of the perfect amount of sweetness when the secret ingredient coke is used.

recipe here is used.

#4  Chicken Curry – a little untraditional but something spicy and delicious to devour after all the candy and sweets.

recipe here

#5 Beef Short Ribs  – Perfect anytime Any Meal – and so easy and simple to make.

recipe here