Bringing you the Buzz on Savings & Events
1 Volume 3, Issue 47 June 21st 2015
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ע נ נ י
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Childbirth is an auspicious time. A time of joy. Of delight. Of newness. Of sadness. Of despair. Sadness? Despair? Yes. For the many mothers of who cannot afford to provide their new baby with heat, food, clothing, and basic paraphernalia, this auspicious time is marked by frustration, sadness and despair.
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Son, Skydiving is Dangerous Teaching our children the rewards of patience. by Rabbi Yonason Goldson
M
iddle age has finally arrived,” I said to myself as I confronted a life insurance application form for the first time ever. But as I filled in the blanks and checked off the boxes, I suddenly paused, suspended between youth and old age, as I read and reread one question midway through the form: Have you ever been skydiving? I consider myself an honest person, so I found myself in the midst of a moral struggle as I contemplated how I should answer. The reasoning behind the question seemed obvious: why should any business gamble a quarter of a million dollars on the life of someone foolish enough to jump out of an airplane? The way I figured it, however, there are three reasonable explanations why an otherwise sane person would do such a thing. One, as in the case of former President George Bush, to save his life when his plane has been hit by enemy fire.
Two, also as in the case of George Bush, when one is winding down his life and figures he hasn’t much of it left to lose anyway. And three, as in my own case, when one is not yet sufficiently mature to appreciate that his life is far too precious a thing to be thrown casually out of an open hatch at 3000 feet. Barring any of these three excuses, an insurer would be entirely justified in refusing coverage or inflating charges. But why, since I now regard jumping from an airplane as ample cause for mandatory psychiatric observation, should I be burdened with doubled insurance premiums because of a momentary lapse in good sense when I was half my present age? As it turned out, I went with a different company, one whose application phrased the question this way: “Have you been skydiving in the last ten years?” That’s much more fair, I think. Of course, insurance companies may just be looking for excuses to jack up their prices. After all, compared
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to BASE jumping, ice climbing, and other extreme sports, skydiving is positively run of the mill. Could George Bush, a former president of the United States, former director of the CIA, and former member of the NRA, be so completely off-the-wall? (Never mind that the poor former first lady could hardly bear to watch her husband’s escapades.) Indeed, my diving instructor (whose name was also George) told us repeatedly: “Skydiving is no riskier than crossing the street!” As a 19-year-old undergraduate still looking for a major course of study, life seemed to have little to offer me except cheap thrills. If something would go wrong, and I would splatter against the plowed earth of the Sacramento valley, well, what was the point of being alive if I didn’t experience all life had to offer? It goes without saying that children of all ages will be drawn like moths to the fire of every kind of sensory stimuli. It is our job as responsible adults to shield them from the flames of both real danger
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or virtual thrills, to gently prod them along the road to wisdom by exposing them to more rewarding and enduring highs than those brought on by adrenaline rush. In the same way that chomping on spearmint gum deadens the palate to the subtle complexities of fine food and wine, the instant gratification of putting one’s life at risk may, in the end, kill off any hope of ever savoring the subtle joys of maturity, even if those dangerous pastimes do not themselves prove fatal. The Talmud offers the following insight into human nature: “If someone says, ‘I struggled but did not achieve,’ don’t believe him; if he says, ‘I achieved without struggle,’ don’t believe him; but if he says, ‘I struggled and achieved,’ believe him.” The Talmud goes beyond the simple axiom that there is no sense of accomplishment without exertion. It tells us that exertion and effort will inevitably produce a sense of accomplishment. And unlike the transient high produced by LSD,
PCP, or any contrived brush with danger, the sense of accomplishment produced by struggle will not vanish into nothingness, leaving behind an emotional void or the anguish of physical or psychological withdrawal. It will endure, and spur us on to greater struggles and greater accomplishments. Without intellectual effort, we would never graduate from Dr. Seuss to Shakespeare, from Marvel Comics to Monet, or from music videos to Mozart. Without psychological effort we would never learn the practical skills to succeed professionally or the interpersonal skills to succeed as spouses and parents and friends and neighbors. Without effort we would never learn to appreciate the small, subtle pleasures life has to offer because we would be ever waiting impatiently for the next emotional quick-fix. Acquired taste is accessible to the young. As parents, we must not shy away from the challenge of inculcating patience and prudence in our children.
Ages 2-5
Through persistent effort we can teach them that cultivating a taste for the more refined pleasures of life is not so hard, no harder really than falling out of an airplane.
Rabbi Yonason Goldson teaches at Block Yeshiva High School in St. Louis, where he also writes and lectures. He is author of Dawn to Destiny: Exploring Jewish History and its Hidden Wisdom, an overview of Jewish philosophy and history from Creation through the compilation of the Talmud, available from Judaica Press.Visit him at torahideals.com.
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The Telemarketer by Yael Zoldan M.A. Sometimes, you have to throw away the script.
I
was working my way through college doing telemarketing, a job despised by almost everyone with brain cells. But it was easy and it paid by the hour. The room was crowded, divided into small partitions and filled with young people like me. We were fundraising for various Jewish charities, calling numbers from a national list usually during dinner time. With bright, cheery voices, we faked intimacy with the unsuspecting person on the other end of the line. We read smoothly from a pre-written script, reminding people of their last year’s commitment and looking for a higher one. To make ourselves sound as nondenominational as possible, all the girls were told to say that their names were Rachel Cohen and all the boys called themselves David Levine. It was a ridiculous farce, but that’s the way it was done and there was a bonus every time you got someone to commit to a high dollar amount. I wanted the bonus. Magda Schein was the next name on the list and I rehearsed the charity’s script in my head as I waited for the connection. The phone rang shrilly. “Hello?” an unused voice quavered over the line. “Hi there, Mrs. Schein! This is
Rachel Cohen,” I chirped, bright as a mirror and equally false. “How are you this evening?” “I am very well,” she answered carefully with that old European accent I knew so well from my own grandparents. I heard the years of etiquette training kick in as she added, “And yourself, how are you?” “Fine, thanks,” I answered briskly. “So, anyway, as I said my name is Rachel Cohen and I’m calling on behalf of…” “Rachel who?” she interrupted. “Rachel Cohen,” I answered enunciating loudly in case the poor old woman was hard of hearing. Then, unwilling to be swayed from my script, I continued, “And I’m calling on behalf of...” “Rachel Cohen,” she said in a wondering voice, “I’m sorry, I don’t know any Rachel Cohen and I … Oh! Wait, Wait a minute, Rachel! Yes I think I remember now, little Rachel! I didn’t hear from you already such a long time!” Then with a warmth I didn’t deserve, “Rachel, darling, how are you?” “I’m fine, thanks,” I answered carefully, trying to figure out how to barrel ahead, get back on track, make the sale. “So anyway, I just called to…” “Of course I know why you called,
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darling,” she said with a little laugh. “You just called to vinch me un, to wish me a good year. Ach, Rachel, you were always such a good girl.” I was startled for a minute. Was I always such a good girl? I didn’t think so. I looked at the script but there was nothing there to help me. I had lost my words. “I didn’t hear from you such a long time already,” Mrs. Schein continued happily. “I didn’t hear from nobody a long time already until you called now. I was just sitting here looking out the window. It’s silly I know, so much to do before Yom Tov and me just sitting!” Her voice burbled on and on like joyful waters released from a dam and I imagined her apartment with the dark wooden chairs on delicate clawed legs and the faded maroon velvet couch and the doilies. I saw the cherished sepia photographs and breathed the smell of things that were clean but not quite fresh. “So what’s going on with you Rachel? How’s your mommy? How’s your bubby?” I could hear her eagerness, her joy at the call and it made me want to cry. Instead, I reached for the script on the desk in front of me and pushed it away.
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“I’m good, Mrs. Schein,” I said leaning back into my seat and injecting a warmth into my voice. “I’m good and my mother and grandmother are too. I’m sorry I haven’t called for so long.” “Darling! Don’t apologize, you’re busy! All the young people are very busy.” “Yes, busy,” I agreed. “But not so busy and I just couldn’t let another day pass without calling you up and wishing you happy new year – a gut,
gebenscht yor.” “And to you!” she said quickly, “I should have said before! A year for you and yours, of health and happiness, and nachas. A year of alles gut, all the good things!” “Amen, Mrs. Schein.” “And a year filled with good friends like you!” she added. “Amen,” I said again, ashamed. We talked a few minutes more about Yom Tov recipes and how
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quickly the weather had turned. Then we hung up the phone. I stared at the receiver for a while wondering about the impossible loneliness of the elderly and how little we understand about the greatness of small gestures. Then I reached for a pad of paper and a pen and I carefully wrote down her number and put it in my pocket. To call later.
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HUMOR
BBQ
101
My sure fire tips for a successful barbecuing experience. by Mordechai Schmutter The thing I love most about barbecues is that you can invite people over to celebrate pretty much any occasion, such as the beginning of barbecue season, the end of barbecue season, and any week that meat is on sale. Last year, I had my whole family over to celebrate the fact that we bought a barbecue. Why didn’t do this when we got a new stove: “This food is so good! What’s your secret?” “I used the oven timer.” Nor would we invite them over if we got a dishwasher: “This food is even better than last time! What’s your secret?” “Clean plates.” Men, in particular, love to barbecue. This is partly because when we actually cook supper, we want the whole neighborhood to know. So yes, I love to barbecue. Just last week I barbecued twelve chicken wings, a basting brush, and two oven mitts. You probably smelled it.
HOSTING A BARBECUE STEP 1: BUY A GRILL
I’m not talking about a George Foreman. A George Foreman is not a grill; it’s a waffle iron for meat. If you invite people over for a barbecue, and they show up to find you hunched over a George Foreman, they’re going to leave. It doesn’t matter how much they like you: “Hey, come back! Bubby!” There are basically two kinds of grills: charcoal and gas. With a charcoal grill, you have to pour in a load of briquettes, and it’s much safer than a gas grill because you generally can’t get them to light. They’re little bricks, for goodness sakes. At most, you’ll get them to start smoking, and wind up engulfed in a plume of smoke, trying to guess when your food is done and where on the grill it is exactly. At our house, we have a propane grill. Basically, you buy a tank full of flammable gas, and you try not to think too much about the fact that you’re leaving it unattended in your backyard all year. But it’s pretty easy to use: You open the valve, push a button, and then you thank Hashem that there was no explosion. (I also have my kids stand by with the garden hose.)
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I love my grill. I’m thinking of getting one for dairy. On the other hand, a propane grill can run out of fuel with no warning. This happened to me just this week. I had my whole family over – parents, siblings, nieces and nephews – all waiting in the living room for me to finish cooking, and suddenly my brother, who was outside helping me because there was nowhere left to sit, said, “Hey, did the fire go out?” And I said, “That’s ridiculous! It lets off some kind of warning! No?” So we came inside nonchalantly and headed straight for the kitchen, holding all the stuff we didn’t get to make yet. Everyone was like, “You’re inside; does that mean the food’s done?” and we said, “Almost!” all the while hoping they wouldn’t see us boiling the frankfurters. Thank goodness we’d already done the shish kabobs, or they would’ve walked into the kitchen to see us holding them over a burner. STEP 2: FIGURE OUT WHAT TO GRILL The most common foods that
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people barbecue are hot dogs and hamburgers, which are both pieces of meat that look nothing like they did when they were in the animal, and we’re pretty sure that if you take them out of an animal, it wouldn’t even notice they were missing. Hot dogs are particularly popular, because you can fit about five hundred of them on your grill to make up for the fact that they’re constantly rolling onto the ground. Whenever that happens, I pick it up with the tongs, very gently, and put it back on the grill. No, I’m just kidding. I throw it over the fence into my neighbor’s yard. My neighbor has a tiny annoying dog that is constantly barking, especially when it smells meat, and I find that throwing hot dogs over the fence gets it to stop. Another fun thing to make is shish kabobs. Shish kabobs are great, because they allow you to serve something that is not just hot dogs or hamburgers without actually coming out and buying everyone a steak. Basically, you’re giving each person like three bites of meat, except that no one is saying, “He only gave us like three bites of meat.” They’re all saying, “Ooh, shish kabob!” The name “shish kabob” is specifically designed to sound appetizing, coming from the word “shish”, which means “stick”, and “kabob”, which means “that is on fire.” My sticks always catch fire, and I can never quite put them out with the tongs, so most of my guests end up eating some shish. You should definitely also add some vegetables to the grill, so you could tell people, “What? I’m also making vegetables!” Like corn, for example. (Corn on the cob, we mean. Learn from our mistakes.) STEP 3: PREPARE YOUR MEAL 1. Make sure to set up your skewers ahead of time. It takes a lot more time than you’d think to thread pointy sticks through hundreds of pieces and meat and vegetables. 2. About ten minutes before the guests show up, yell, “Oh my goodness! I forgot to take the chicken out of the freezer!” 3. Take the big block of chicken cutlets out of the freezer and wonder how on Earth you’re going to thaw it. Put the entire block on the grill. 4. While the chicken is thawing, shuck the corn. Put that on the grill. 5. If a corncob rolls off the grill, pick it up with your tongs and throw it over the fence at the little barking dog. If you do this correctly, you will hear a slight “BONK!” and the dog will stop barking. 6. Yell, “Oh my goodness, I forgot to make the hamburgers!” Go inside and make patties. 7. Come back outside, take the corn off the grill, and check on the big block of chicken. Note that the part touching the
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grill is black, and the other side is frozen solid. Flip it over. 8. Put the burgers on the grill and keep them there until the middle is no longer pink. But don’t poke them open to check, or the pieces will fall through the grates. 9. Look at your chicken. It should now be black on both sides and frozen in the middle. Flip it back onto the other black side and hope for the best. 10. Put the shish kabobs on the grill. If any of the sticks catch fire, put them out with the hose. 11. If you want your food to cook faster, close the lid. If you want it to cook even faster, go inside for a few minutes. You won’t believe how fast things cook when you’re inside.
like it’s burning down, run back outside to see smoke billowing out from under the lid. Open the lid and get blasted by a cloud of smoke. 13. Come inside, your face black and your eyebrows missing, and announce that the food is ready. STEP 4: COMPLIMENTS
ENJOY
THE
“What happened to my skewer?” “Why are the burgers wet?” “What is that big black rock in middle of the table?” “These frankfurters are great!” “You like them? He made them on the sto— Ow! Why’d you kick me?”
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8 Ways to Teach Your Children to Respect You by Adina Soclof
How to teach our children to be respectful and establish authority in our homes.
C
hildren need to learn how to be respectful. It seems to be an outdated value but teaching kids to respect their parents helps them feel secure. They do not want to be in charge. Kids will often fight and push the limits just to see that their parents mean what they say. They want parents to follow through will the rules t h a t t h e y have set.
They want parents to maintain their status as authority figures. Respect is also a fundamental Jewish principle that forms the basis of the Jewish home. How can we teach our children to be
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respectful and establish our authority in our homes?
1. Live it: It always starts with our behavior. We need to make sure that we are role modeling respectful speech. Our children watch our every move. We need to speak respectfully to our spouses most of all. We also need to check the way we speak to our parents, our siblings and the washing machine repairmen. It seems silly but we need to speak respectfully to our children. They will not learn to be respectful to us if we are not respectful to them. One way to do that is If we are angry at our kids we can say: “Let’s take a break right now and cool off until we can talk civilly to each other.
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Nothing good is going to come from our discussion with the disrespectful way that we are talking to each other.”
2. Maintain a united front: When your child is being disrespectful to your spouse you can and should defend your spouse, “Hey, you can’t talk to Mommy/Daddy that way.” Even if you disagree with your spouse you can to say to your child, “Daddy said you can’t go then you can’t go, you need to listen to Daddy.” You can also throw in “Daddy and I are a team, we make decisions together.” If you do speak disrespectfully to your spouse, apologize in front of your child, “I’m sorry that was disrespectful…….”
3. Teach respectful language: It is helpful to teach kids how to be respectful. They don’t know how to do this naturally. For younger children you can gently let them know what they did wrong, “I didn’t like the way you just asked me for orange juice, can you use your respectful voice to do that…” You can then model for them how you would like to be asked: “I like to be asked with a please, like this, ‘Mom, could you please get me a glass of juice.’”
4. Use humor: Humor is often the best way to teach anything of importance to kids. When you are modeling how to speak respectfully to kids you can say, “This is how I like to be asked, ‘Mommy dear, who I love so much, you’re the best mother in the whole wide world, while you are up anyway, can you grab the orange juice for me please?’”
5. Write a letter: BUZZ!
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Newly married, there was a moment I was angry at my husband. I decided to write him a letter. (I made sure that it was not too accusatory). He then wrote me back. We resolved everything through the letter writing and I thought it was one of the best arguments we ever had because it was silent. We have used this technique a few times over the years and find it to be very effective. You can also do this with your kids. If you find you can’t speak to your
It is also always helpful to point out the times people in our families are being respectful. Positive reinforcement is a powerful teaching tool. child respectfully, take a break and try writing a letter, “I didn’t think I would be able to say this respectfully in person, so I am going to try writing it to you in a letter.”
6. Tell them what disrespect looks like: If you watch T.V. with your children it is the perfect time to discuss the different ways that people talk to one another (it’s rare to find
respectful family relationships on T.V.). You can point out whether the characters on T.V. are being respectful to each other: “Sam sounds pretty disrespectful… what he said could really hurt someone’s feelings.” Instead of making negative comments, which can annoy children and turn them off, you can say in an offhand way, “Those people are really being nasty to each other; I am so glad in this house we try to be respectful to one another.”
7. Problem solve: Many times families go through stressful periods where no one is on their best behavior and there can be a lot of arguing. When things get calm it is helpful to remind kids that this is not the way you want to your family to talk to each other. You can say: “I’ve been hearing a lot of disrespectful language in this house. What can we do as a family to improve?”
8. Acknowledge your child’s respectful behavior: It is also always helpful to point out the times people in our families are being respectful. Positive reinforcement is a powerful teaching tool. “You knocked on my door instead of just coming in. That’s called being respectful.” “You asked with a please. That is called being respectful.” It is up to parents to teach children how to be respectful. Children want and need you to be respectfully authoritative in your home. It gives them the feeling of security that they crave. Children want to do the right thing they just need us to teach them how to do it.
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בס"ד
EZ Sew From designing to sewing Learn how it’s done the EZ Sew way. Call: 718 749 3862 To reserve a spot
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BUZZ! MAGAZINE
23,000 Magazines Distributed Door to Door in Flatbush Boro Park & Marine Park
To have your flyer or insert distributed Please contact
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Challenge Yourself
EASY
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HOW TO PLAY
The objective of sudoku is to enter a digit from 1 through 9 in each cell, in such a way that: Each horizontal row contains each digit exactly once Each vertical column contains each digit exactly once Each subgrid or region contains each digit exactly once
The puzzler’s job is to fill the remainder of the grid with digits –respecting, of course, the three constraints mentioned earlier.
HARD
In each sudoku puzzle, several digits have already been entered (the “givens”); these may not be changed.
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CLASSIFIEDS Bringing you the Buzz on Savings & Event
ROOM FOR RENT Looking for female border, marine park area. Room plus food $700/month. If interested call 917-679-1312 LOOKING TO RENT Looking to rent a property with 400 beds with 2 shuls 2 dinning rooms Kosher Kitchen, poll, sports field, Indoor Gym,, A/C Bunk Rooms, family areas Send info. and Price to: fixvans@gmail.com
SERVICES
ARE YOU LOOKING TO ENHANCE YOUR SON’S LIMUDEI KODESH SKILLS THIS SUMMER ?
A Yungerman with over 20 years experience is available to learn with your son this summer in the Kiamesha and Fallsburg area. Whether it be in Chumash , Mishnayos or Gemorah, regardless of his age or his level of learning your son will benefit immensely. Instead of this summer being a time when your son falls back in his learning let this summer be the one that makes him spring ahead.
SHARE A RENTAL Seeking a nice pleasant ehrliche middle age women to share rent in a beautiful 4 bedroom aprtment on Ocean Pkwy-plz call 718-435-3918 Must have steady income and good referances
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JOB OPPORTUNITY WE SET YOU UP SO YOU CAN SETTLE IN TO YOUR BUNGALOW/SUMMER HOME. TREAT YOURSELF TO THE HELP OF A PROFESSIONAL ORGANIZER AND ENJOY YOUR SUMMER. CALL CASALINDA @ 347 585 7670
Im looking for driven individuals who want to get into bookkeeping/office work/business without having to go to college. If you want to learn on the job from an experienced bookkeeper but are also willing to do the leg work of attracting clients. In order to be considered, you must have a lap top with at least Microsoft Word, Excel and QuickBooks that you can use. Internet connection not needed at this time. Honestly is the most important requirement for this position. Call Shlomo at 718-310-9231
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Israel-For Rent Beutiful fully furnished jerusalem appt.Prime geula location pvt. entrance ground fl.1 bedroom livingroom, eat in kitchen near all shuls,shops, transportation, pvt porch washr/dryer urn for shabos Please call 646-7632780 or 845-4618599. shuls, shops, transportation, pvt porch wash/dryer, urn for shabbos Please call 646-7632780 or 845-4618599.
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DANCE TRAINING DANCE TRAINING AVAILABLE FOR KALLAHS, MACHATEINESTAS, AND FAMILIES.WEDDINGS, BAR MITZVAHS AND PARTIES. FEEL COMFORTABLE ON THE DANCE FLOOR. ‘ POSTURE, BODY ALIGNMENT, AND POSITIONING INCLUDED. CALL: CHAYA SARAH STARK (718) 338-5910
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The Govohah Special Projects announces the sponsorship of the Summer Food Service Program for children. Meals will be made available at no charge at all sites to all attending children 18 years and younger. Sponsors of camp sites will make meals available to all children and the meals will be at no charge for income eligible attending children 18 years old and younger. The sponsor assures the new York state education department that children are served the same meals and that there is no discrimination in the course of the food service. There will be no overt identification of free meals recipient amd no discrimination against any child on the bases of race, color, natioal origin,, age, disability, sex gender identity, religion, reprisal, and where applicable, political beleifs, marital status, damilial or parental status, sexual orientation, or all or part of an individual’s income is derived from any public assistance program, or protected genetic information.mes
E-MAIL YOUR FREE CLASSIFIED TO NYBUZZCLASSIFIED@GMAIL.COM (All ads accepted, except those meant for business solicitation)
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email: info@kingscountyauto.com www.kingscountyauto.com
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Enjoy our ated Newly Redecor ent & Sound Absorb Restaurant
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not to be combined with other specials
or more
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COLOR
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luxury luggage
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בס״ד
Traveling in Israel?
ARTZEINU TOURS can plan it all! LOWEST HOTEL RATES! SUPER SUMMER SAVINGS: BOOK NOW!!!! Yerushalayim: Ramada, Waldorf Astoria, Leonardo Plaza, Prima Kings/Palace, Inbal, King Solomon & more... North: Kinar, Lavi, Nir Etzion...
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TERRIFIC SUMMER TOURS
Kotel Tunnels; Ir David; Old City; Masada, Ein Gedi, Dead Sea; Galil/Tsfat/Kivrei Tzadikim; Golan Heights; *NEW* Neighborhoods; Negev Tour; Jeep Excursion; Chevron, Kever Rochel; Rosh Hanikra; Bar Kochva; *NEW* Tel Aviv/Yaffo/Bnei Brak; & more BUZZ!
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BBQ Done Right Brought to you by:
S
by Sarah Lasry, Elizabeth Kurtz & Gitta Bixenspanner
chool is out and the summer season has officially started. That means long leisurely fun-filled days that usually end in a delicious BBQ suppers. But for some, BBQ means the unfortunate task of eating burnt hamburgers and dried steak with the occasional charred hot dog. Here are some fool-proof summer BBQ recipes that will wow your taste buds and make you wish summer grilling was an all year round option! BUZZ!
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The Ultimate BBQ Steak A lucky girl am I married to the king of all BBQs. Dov can make a mean steak; he’s methodical about choosing the right cut, marinating them and cooking them to perfect medium-rare temperature. Dov will make a BBQ warm weather or in a blizzard; nothing can come between a man and his steak. Our once-a-week home BBQ has taught me a great deal about meat and its complexities. For the Marinade: 2 steaks, rinsed & patted dry 3 Tbsp. steak seasoning mix (mesquite flavoring) Kosher salt & black pepper ½ cup teriyaki sauce 2 Tbsp. honey 1 tsp. ginger ½ cup hickory BBQ sauce (your favorite brand) For the Glaze: ½ cup teriyaki sauce 2 Tbsp. honey 1 tsp. ginger ½ cup hickory BBQ sauce
2 tsp. spicy Dijon mustard (optional) Preheat oven to 400 degrees. Or place on grill that has been already preheated and is very hot and has been coated lightly with cooking spray. (If gas grill keep it on med heat) Take a fork and punch small holes into the meat of your steak. Combine the steak seasoning with the Kosher salt and pepper and rub into the top and bottom of your steak. In a small bowl combine all the remaining marinade ingredients, mix well. Put the steaks into a Ziploc bag and then pour in your marinade. Refrigerate for up to 4 hours or at least 30 minutes before grilling. Heat your grill. Remove steaks from marinade and wipe off excess with paper towels. Grill off both sides of your steak for about 2 minutes each side. While the steaks are grilling combine your glaze ingredients in a small bowl. Remove steaks from grill and place into aluminum pan. Brush both side of steaks with your glaze using a pastry brush and finish cooking in the oven until your steaks reach 130 degrees for medium rare, (about 8-10 minutes).
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Mustard BBQ Chicken Wings Late one night when in my eighth month of pregnancy, my husband and I saw a piece about an all night restaurant that serves chicken wings and waffles. I can’t even describe the cravings that report elicited, so much so, that I made my poor husband go out and beg our local chicken take out place to stay open 10 minutes longer to satisfy my hunger. I have since had my daughter, but still have cravings for these chicken wings. 12-16 chicken wings, rinsed and patted dry ¼ cup orange juice ¼ cup honey ¼ cup spicy Dijon mustard ¼ cup hickory BBQ sauce (favorite brand)
Extra ginger powder for sprinkling Preheat oven to 400 degrees. Or keep on the med-high side of your grill and cover with hood for 6-8 minutes on each side. Place the chicken wings in a heavy duty Ziploc bag. Mix all the remaining ingredients in a small bowl blending well. Pour mixture into Ziploc bag and gently shake, coating all wings as best as you can. Place into refrigerator and let marinate for at least 30 minutes or ideally up to 4 hours or more. In another small bowl, mix together all the glaze ingredients, combining well. Set aside.
For the Mustard Glaze: ¾ cup mayonnaise ¼ cup sweet teriyaki sauce 3 Tbsp. spicy Dijon mustard 1 tsp. ground ginger powder 1 tsp. garlic powder 1 tsp. soy sauce
Drain and remove wings from marinade and pat dry with paper towel. Place the wings in a large baking tray. Sprinkle with ginger powder over the top of the wings, then using a pastry brush coat each wing thoroughly with the glaze mixture that you made. Place into oven and bake about 2025 minutes. Remove and pile up onto a plate and dig in.
See Page 69 For Parve Ranch Dipping Sauce
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Turkey Burgers This recipe uses mustard and mesquite spice (or bbq seasoning) to jazz it up. I love the smoky mesquite flavor but make sure you choose one that is naturally seasoned. The artificial smoke flavor is too intense and tastes unnatural. 1 pound (total) ground white and dark meat turkey combined 1 tablespoon Dijon Mustard 1 egg 2 tablespoons ketchup 1 tablespoon barbeque sauce 1 – ½ tablespoons mesquite seasoning ½ tablespoon onion powder 1 tablespoon water (* Here is another crucial tip. Water is an important ingredient in making any burger. It helps keep the burgers moist) ½ cup bread crumbs In a large bowl, mix turkey meat, mustard, egg, ketchup, bbq sauce, mesquite seasoning, onion powder, water and bread crumbs. Mix it gently (* Using your hands works best, they mix well without working the meat too hard) until all the ingredients are fully combined. Divide the
meat into about 5 -6 equal parts, about ¾ cup each. Form into a patty. ( * Here is a great burger trick that I learned from the bbq mavens, make the patty thicker on the outside and leave a small indentation on the inside of the patty. Now, when you bbq or cook your burgers the center part rises evening out your burger. No more bloated tops). Heat a grill pan or a bbq over medium heat( * Don’t worry if you don’t have one just use a regular sauté pan). Spray with non-stick cooking spray. Cook about 3-4 minutes each side until cooked through. ( PLEASE PLEASE do not press down on the burger while it is cooking. When you press down on meat, all the flavors ooze out of the burger and remain in the pan. We want the flavor to stay in the burger. ). And last, layer on the flavor. Add cooked onions or mushrooms, or great roasted tomatoes, spicy mayonnaise or my favorite is Creamy Asian Coleslaw. That recipe is on the next page Makes 4 – 6 burgers
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Creamy Asian Coleslaw Coleslaw is always a great with burgers, grilled chicken or fish but I like to jazz it up a bit. This one is super simple to put together but it seems like it has such complex flavors. ½ cup mayonnaise 2 tablespoons mirin (see note below) 2 tablespoons rice vinegar 1 tablespoon white vinegar 1 tablespoon soy sauce 1 tablespoon lime juice 2 tablespoons sesame oil 1 (16 ounce) package shredded white or green cabbage 1 (10 ounce) package shredded red cabbage 1 cup thinly sliced cucumber 1/2 cup chives, chopped ½ cup red onion, thinly sliced 4 scallions, thinly sliced 1 jalapeno, minced
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½ cup chopped cilantro In a small bowl, whisk mayonnaise, mirin, rice vinegar, white vinegar, soy sauce, lime juice and oil. In a large bowl, combine cabbages, cucumber, chives, onion, scallions, jalapeno pepper and cilantro, Pour dressing over vegetables. Chill until ready to serve. This is best served the same day it is prepared. Note: This coleslaw is super easy to put together and is a great update to the classic recipe. It calls for Mirin, or Japanese rice wine. It’s available in the international aisle in major grocery stores. If you cannot find it, just substitute a sweet white wine. Serves 8-10
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Refreshing Broccoli Salad 4 cups frozen broccoli florets 1 8-ounce can hearts of palm, rinsed and sliced 3 Tbs dried cranberries ½ cup pine nuts 1 tsp sea salt or to taste Ÿ tsp cayenne pepper (optional) Freshly ground pepper , to taste Dressing 1 clove garlic, minced 1/4 cup low-fat mayonnaise
1/4 cup olive oil 2 Tsp cider vinegar/ or lemon juice 1 /2 tsp sugar (optional) Whisk dressing ingredients in a large bowl. Add broccoli, cranberries, pine nuts, hearts of palm, salt and pepper; stir to coat with the dressing. Serves 6, 1 scant cup each Preparation Time: 20 minutes
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Pareve Ranch Dipping Sauce ¼ cup mayonnaise 1 cup Tofutti non-dairy sour cream ½ tsp. dried chives ½ tsp. dried parsley ½ tsp. dried dill weed ¼ tsp. garlic powder ¼ tsp. onion powder 1/8 tsp. salt 1/8 tsp. ground black pepper Mix together all the ingredients in a small bowl, blending well. Cover and refrigerate for 30 minutes before serving.
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חומש סעודה בת"ת סאטמאר בארא פארק
האדמו"ר מחוסט בסעודת הילולא של הרה"ק ר'שמואל שמעלקא מחוסט זי"ע
PazDesign 347.927.7126
MAGAZINE
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מסקוויראשער התלמוד האדמו"רומתיבתא שמואל וישיבה מבאבובבית האדמו"רע"י קהל הכנסת ספר תורה ביקור אצל בנשיאות הגה"צ רבי אהרן קרויס שליט"א
שמחת החתונה בבית סקולען
PazDesign 347.927.7126
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CUSTOMIZATION
Personalize you Suits, Cashmere Coats, Shirts, with over 20 collar, cuff, or monogram customized options.
If you want to look sharp in your next business meeting or some special occassion, please call us - we’ll take care of the rest.
SUMMER SPECIAL • Custom Egyptian Cotton Shirts Starting at: $48 • Custom Suits from $395 • Cashmere Coat $650 Guaranteed Shatnes Free To arrange an appointment call
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Sale
OF THE SEASON
50%
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up to
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6202 14th Avenue Brooklyn, NY 11219
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Please visit our website at: www.tgifurniturestore.com