Fall 2016
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Exclusive selection of imported silver for all your Yom Tov needs. Shop Early For Best Selection
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STAFF Vol. 34 No. 9 © Copyright 2016
TABLE OF CONTENTS SPOTLIGHT..............................................................14
EPICUREAN EXCURSIONS WITH RACHEL: Bison & Bourbon.........................................................38
Publishers Rachayle Deutsch Suzi Bollag
Sales Representatives Shani Schwebel Miriam Goldbrenner Barbara Gold Pearl Silber
Contributing Editors Rachel Rosenberg Shuly Rubel
Beauty Editor Naomi Scheier
FROM SOUP TO NUTS: The Seasonal Jewish Kitchen.........................................58
Psychotherapists Robin Daar, LCSW, RN Jennifer Mann, LMSW
GRIN AND BARE IT..................................................72
Cover Art: Gila Roslyn gilartist@gmail.com 516 526 6393
MIND OVER MATTER: Accepting Who We Are As We Are.................................86
DIRECTORY OF ADVERTISERS..............................104
ESRA Magazine LLC is published monthly and distributed FREE to area residents. No artwork or other material in this book may be reproduced without the per mission of the publisher. The adver tiser agrees to hold harmless the publisher for publication of submitted copy. ESRA will not be responsible for typographical errors. We reserve the right to refuse adver tising or editorial copy that we feel does not fit our policy. Adver tising claims are not the responsibility of ESRA . Offices are located at 1075 East 21 Street, Brook lyn, NY 11210. (516) 478-9212. EsraMagazineOnline.com
M A G A Z I N E 8
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FALL 2016
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HOW MANY MONDAYS HAVE BEEN AND GONE SINCE YOU SAID ‘i’ll start next week’? TAKE ACTION START TODAY
I
am leaving Israel tomorrow night, heading back to New York on a 5:00 am flight. I’ve never taken a flight at that time before. Usually I am on the midnight or 1:00 am shift. I booked this trip through Expedia and the timing is different than what I am used to. I am also stopping in Zurich for a couple of hours in the morning. I am not looking forward to the trip. I spent two full and fulfilling weeks with my children and grandchildren who live in Jerusalem. It was an incredible trip – albeit exhausting – but I am feeling myself changing gears and thinking about heading back. I have an entire day to spend with the kids tomorrow – I really don’t have to leave for the airport until 2:00 am. But my head is already filling up with the things I’ll have to do as soon as I arrive back in the Five Towns. My day planner, which was blissfully bare over the last two weeks, is crammed with notes and “assignments” starting from the afternoon I get back. Reality. It always steps in. Over the past two weeks we managed to get to the Kotel and Kever Rochel, Kef Tzuba and the Ramat Gan Safari, the beach at Bat Yam, a Kidmazium type of place in Ramat
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Shlomo, Geula for a shopping spree and more. We don’t have anything “special” planned for tomorrow and it’s just as well as I know with one foot on the airplane my mind will be elsewhere. Even though there will be many hours before I have to head to Ben Gurion I’ll feel better once I’ve packed. Since most airlines only allow one 50 pound suitcase to a main cabin seat, I usually purchase a second bag before I travel knowing all the items I’ve purchased will never make it into the one allotted bag. This time, though, I really thought I could manage with one. After all I had just been in Israel four weeks before and had shlepped plenty then. Unfortunately, I was assigned a very stern check-in person who weighed my single bag, determined it overweight and charged me a $100 penalty fee. What a waste of a hundred bucks! I should have taken that second bag after all. Something got messed up with my seat and I was not assigned an aisle, which is what I always book. At the airport, faced with another unsympathetic airline employee, I was told the only way to switch seats would be to purchase a
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Continued from page 14 Preferred seat. I had not planned on spending the $100 for the overweight luggage and certainly hadn’t figure in another $65 for a special seat but - as you know – I dread these long flights so I decided to splurge. Ka-ching! When I finally boarded and found my newly assigned seat I realized there was an error. I was in a regular cramped row in the aisle seat. In my previous frequent travels a Preferred seat always meant either an exit seat or one with extra leg room or a wider seat. When I confronted the steward he explained that on this airline a preferred seat meant that I preferred to pay for an aisle seat. Sheesh! Not a good start to a long, long flight.
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Well I made it past the flight, got to my children safely in Jerusalem and spent two glorious weeks in their company. Now it is time to pack up again and say good bye. The saying good bye is always difficult but packing for the return is a cinch. Most of the weight in my suitcase flying to Israel was the stuff I was bringing for the family – clothing, hosiery, kids projects, cookbooks, baby items, etc. My daughter rarely asks me to bring anything but I manage to fill my suitcases nonetheless. After the first day of unloading the gifts and goodies my bag is more than half empty. All that’s left is my own clothing and supplies and over the years I have gotten better and better at paring down that list.
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Continued from page 16
You learn that you can manage with two or three skirts if you have a variety of tops to rotate. You realize that one Shabbos outfit is enough and that you will never wear your heels in Yerushalayim and you will probably never get a chance to open – let alone read – all those books you prepared to pack. It becomes even simpler in the summer. No boots, hats, scarves, gloves, sweaters, heavy tights and robes. I went out before this trip and bought four new, inexpensive (read cheap), skirts that folded into little squares, didn’t wrinkle and were very comfortable. I wore them so much over the last two, sweltering weeks I think I
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will throw them out rather them wash them when I get home. Disposable. Or maybe I’ll keep them for the rest of the summer and then chuck ‘em. I hear the weather is pretty brutal in New York right now too. By the fall, though, I will be ready to don the opaques and some fresh, crisp autumn attire. And that’s where this issue comes in. Our pages this month are filled with the latest looks for every member of your family. I won’t be packing for any trips in the near future but I look forward to perusing the chic shops in this month’s issue and actually purchasing some great new stuff for …me!
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L.O.L KIDS CEDARHURST By Alice
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Epicurean Excursions With Rachel:
FALL
BISON & BOURBON
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s this is the fall fashion issue, I’ll say it and you all know it’s true, it’s not always about the food. Dining out is about the full experience. The ambiance, the service, the who’s who of the other diners in the restaurants, what they are wearing and of course, the people seated at your table. This past summer we were lucky enough to welcome Bison & Bourbon to kosher restaurants in New York when it opened in the Park Slope area of Brooklyn. Bison & Bourbon is all about the full experience. After trying it once, I was compelled to return every chance I could, and it wasn’t just for the food. When you pull up to Bison & Bourbon, valet service will take your car and park it for you. Let’s face it, this is Brooklyn, without valet you need to leave an extra thirty minutes to search for a legal parking space. The entrance to the restaurant is a beautiful European styled cobblestoned courtyard dotted with trees, sprinkled with tables and the restaurant’s outdoor bar. If the weather isn’t too cold when this issue is published, I highly recommend sitting outside. There is even a large plate glass window to the kitchen, allowing diners to see the chef at work. The restaurant’s interior features a bi-level seating area with exposed brick walls and a metal staircase. Even the bathrooms are super hip and well designed with blue glass sinks. Each time I visited Bison & Bourbon it’s tables were an eclectic mix of fashionably dressed kosher diners from all New York neighborhoods. Reservations are a must. The bar menu is where to start, even if you are there for dinner, ask for the bar menu. I always order all four of the “jar selection” of pickled vegetables because they arrive quickly and are a great salty, crunchy start while waiting for the rest of the food. It includes pickles, olives, roasted beets and carrots. I would recommend ordering almost every one of the dishes on the bar menu. There’s no rush here, as service isn’t the restaurant’s strongest point. Order one of their signature cocktails, enjoy the view, and more importantly enjoy the company of your fellow diners. I order the “Cucumber Spring Water” which is a refreshing cucumber infused vodka with elderflower liqueur. I’m a big fan of chicken wings, and the five spiced wings are perfectly crispy, savory and not overly sauced. Once your fingers are already dirty, I suggest you pick up a corn on the cob, greased with what tastes like, but can’t be, butter. It’s sprinkled with cilantro and a spicy mayo aioli. The pulled beef tacos are the perfect bite of fresh corn tortilla filled with avocado mousse and barbequed beef.
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SMART, SOPHISTICATED & FUN TOO! I must tell all my friends, MATERNICHIC is in LAKEWOOD! Call 732.552.9811 for hours
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The menu includes a selection of “On Dough” focaccia styled flat breads. My favorite is the Tartufo, a mushroom and truffled garlic pizza. It’s my favorite because of the runny sunny side up egg, which once split, lends the perfect lush flavor to the mushrooms and garlic. The Bourbon Pulled Beef pizza is a favorite of most of my fellow male diners because what guy doesn’t love a bourbon barbequed brisket on a pizza? Despite eating all the bar menu food and On Dough flat breads, I still have room for entrees and dessert. The Veal Chop grilled with a salty and bitter coffee rub is spectacular and a great dish to share. The grand finale of the evening would be the molten chocolate lava cake
which is served with vanilla ice cream. Rumor has it that Bison & Bourbon plans on reinventing their menu for fall. I can’t wait to break out my boots and leather and denim jacket and see who wants to join me in checking out what’s new and hip in Brooklyn.
Rachel Rosenberg, a practicing attorney and name partner at Rosenberg and Steinmetz PC, is known amongst friends and family as an accomplished chef and daring foodie with a critical eye and discerning palate. She lives in Woodmere with her husband and three sons.
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From Soup to Nuts: The Seasonal Jewish Kitchen (Sterling Epicure) A Fresh Take on Tradition by Amelia Saltsman, foreword by Deborah Madison, photography by Staci Valentine
H
ere, at last, is a fresh, new way to think about Jewish food. In The Seasonal Jewish Kitchen, Amelia Saltsman takes us buy. far beyond deli meats and Small, family-run Jewish bakeries that once lay atkugel the to a universally appealing heart of close-knit urban world of diverse flavors ideal for modern meals. Inspired by the farmneighborhoods over offer a refreshingly to-table movement, herall 150 recipes Americatake have fallen victim different on traditional and contemporary Jewish to the demise of the oldcooking. Amelia traces the delicious thread of Jewish cuisine school bakers, shifting from its ancient roots to today’s focus onrealities. seasonality and demographics and economic But sustainability. She draws on Norman her own rich foodseek history Stanley Ginsberg and Berg to to bring you a warmly personal cookbook filled with keep the memories of these Jewish bakeries soul-satisfying spins on beloved classics and bold new alive with their new book, Inside the Jewish dishes. From her Iraqi grandmother’s kitchri-red lentils Bakery: andslow-cooked Memories from the melted into Recipes rice with garlic to sweetness— Golden Ages Golden of Jewish (Camino to four-ingredient BorschtBaking with Buttermilk and Fresh Ginger and vibrant Orange and Oil Books). More than aBlood collection of Olive recipes, Polenta Amelia’schronicles melting-pot apInside Upside-Down the JewishCake, Bakery the proach win over a new generation of cooks.as the historywill and traditions—as well Guided by the Jewish calendar, Amelia divides the distinctive baked goods—of Ashkenazi Jewry book into six micro-seasons that highlight the deep in Eastern Europe and to itstheimmigration to connection of Jewish traditions year’s cycles. ToAmerica. Utilizing vast array of sources, the day’s sustainability andagleaning projects are founded authors have crafted engaging in the agricultural and socialan justice lessons of“edible the Bible, and it’s no coincidence that holiday foods are seahistory.” sons-based—the spring herbs of Passover, for instance, or the autumn pomegranates and apples of Rosh HashaKAMISHBROYT nah.
(Jewish Biscotti) Makes two to three dozen slices ROASTED AUTUMN FRUIT 2 3/4 cups pastry or all-purpose flour 10 TOsugar 12 SERVINGS 1 cup less 1 Tbs.MAKES granulated PAREVE 1/8 tsp. table salt This is my go-to autumn des3/4 tsp. baking powder sert, perfect for all the season’s 1 cup chopped pecans, or walnuts holidays, almonds whether served on its 2/3 cup beaten egg own or as an accompaniment to 1/2 cup unsaltedcakes butter, melted or ice cream. Roasting fall 1 tsp. vanilla extract fruit brings out the spicy notes we associate with desserts this time
58 90
of year. And it’s very forgiving: just about any combination of seasonal fruit will do, and no special techniques, precise measuring, or timing is required. This impressive dish is naturally gluten- and dairy-free. Here’s one of my favorite combinations to get you started. • 4 pounds (1.8 kg) whisk mixed apples and Bosc or Anjou by hand until well pears (about 6 apples and 3 or24to large pears), includblended, 3 minutes. Add ing some firm-fleshed, such as Pippin, and some meltchopped nuts and continue ing-flesh apple varieties, such as Golden Delicious mixing for another minute. • 2 Fuyu persimmons the eggs, melted • 1 to 2 pints figs (about3. 3/4Add pound/340 g) butter Autumn and vanilla • 2 cups (200 g) Concord, Royale, extract, or wine then mix with a large spoon grapes • 2 ounces (55 g) dried as plums, or orfruit, yoursuch hands until apricots, the dough snipped small pieces isapples, smooth and into flexible. • ¼4. cup (85a g) honey On parchment-lined sheet pan, form the • 1/3 cup (75 ml) off-dry red or white wine or a muscat dough loafas Beaumes about 4 de in.Venise wide and 2 in. dessert into wine, asuch Bake for 40 to 45 minutes, until the dough is • A few thyme sprigs (optional)
set and light brown. Preheat the oven to 400°F the ap5. Reduce the oven heat(200°C). to 300°Peel F. Remove ples, реarsfrom and the persimmons, desired. Halve andit the loaf oven and ifimmediately slice core them and cut into large wedges or chunks. Cut to desired thickness. the 6. figsArrange in half lengthwise. Place the fruit, and inthe slices on the all parchment cluding the grapes and the dried fruit, in a large ovreturn pan to the oven until browned and gendry, enproof and use your hands to mix them about 40 minutes. Remove to a rack and let tly. It’s okay if you need to mound the fruit to fit. cool. When cooled, dip thetheends into In a small saucepan, combine honey andmelted wine, warm over low heat, andGreat then pour all chocolate, if desired. withevenly coffeeover or tea. the fruit. Toss in the thyme sprigs, if desired. Roast the fruit until it is bubbly and well KICHELACH browned in places, about 45 minutes. Serve warm.
Kichelach are a food minimalist’s delight— light, airy morsels MEAT-AND-RICEof crunch that were eaten like cookies or salty snacks. Wherever Eastern European Jews settled, STUFFED kichelach became a mainstay nosh—the perfect accompaniment to a piece of herring SUMMER or a glass ofSQUASH sweet wine, schnapps, tea or coffee—a delightful change MAKES 8 SERVINGS from the ordinary. Today,MEAT they’re almost impossible to find, but their memory livestypion. Stuffed foods are
cal Sukkot fare to celebrate the abundance of a fall harvest, and stuffed vegetables are an art form in traditional eastern Med-
FALL 2016, Esra | EsraMagazineOnline.com JANUARY 2015, Esra | EsraMagazineOnline.com
iterranean cooking. The tinier the vegetable and the more intricate the process, the better. There’s even a vegetable drill that makes coring a snap. To bring this classic fully up-to-date, pre-roast unfilled squashes to develop their sugars and then roast the stuffed squashes, instead of stewing them. Plan on 1/4 to 1/2 cup (55 to 115 g) filling per squash; you may have extra filling left over. Choose shiny, firm, small-to-medium squash for this dish. Skip overgrown, woody ones that could feed an army. Small eggplants are also delicious prepared this way. • 8 to 12 medium-size round summer squash, such as Ronde de Nice, 8-Ball, or Cannonball, 6 to 8 ounces (170 to 225 g) each (about 3 ½ pounds / 1.6 kg total) • Extra-virgin olive oil • Kosher or sea salt and freshly ground black pepper • 1 pound (450 g) ground beef or lamb • 1 smail onion, chopped • 1 clove garlic, minced • 1 pound (450 g) meaty sauce tomatoes, such as Roma, San Marzano, or Costoluto Genovese, peeled and chopped • 2 cups (315 g) cooked rice • 2 tablespoons chopped fresh Italian basil or Italian parsley leaves • 2 teaspoons ras el hanout (a Moroccan spice blend) TO PREPARE THE SQUASHES: Preheat the oven to 425°F (220°C). Cut the stem end off each squash where the squash starts to widen. Reserve these “caps.” Using a paring knife and a small pointed spoon (a grapefruit spoon works well), scoop out the flesh from each squash, leaving a shell ¼ inch (6 mm) thick. Or, use a vegetable drill to hollow them out. Finely chop the scooped-out flesh and reserve. (This step can be done several hours ahead.) Brush the squash cases and caps, inside and out, with olive oil and season with salt. Place cases and caps, cut side down, on a sheet pan without crowding. Roast until just tender and the cut edges are browned, 15 to 18 minutes. Lift the edge with a spatula or pancake turner to check doneness. Turn the squash cut side up to cool while you make the filling. (This step can be done a couple of hours ahead and the squash kept at room temperature.) Reduce the oven temperature to 375°F (190°C). TO MAKE THE FILLING: Place a large skillet over medium-high heat. Add the meat, season with a little salt and pepper, and cook, breaking it up with a large slotted spoon, until browned, 5 to 7 minutes. Using the slotted spoon, transfer the meat to a bowl. Pour off all but 1 tablespoon of fat from the pan and return to medium heat. Add the onion and a little salt and cook, stirring occasionally, until the
onion is soft and translucent, 5 to 7 minutes. Stir in the garlic and cook for 1 minute. Stir in the chopped squash and half the tomatoes and cook, stirring often, until the squash is tender and the vegetable juices have thickened, 5 to 10 minutes. Return the meat to the pan and add the rice, basil, and ras el hanout. Stir to mix well, then taste and add salt and pepper as needed. You should have 5 to 6 cups (1.1 to 1.4 kg) filling. (The filling can be made several hours ahead and refrigerated.) TO ASSEMBLE THE DISH: Oil a heavy, shallow baking pan or enameled cast-iron skillet. Scatter the remaining chopped tomato over the bottom of the pan. Fill each squash with the filling, mounding it to extend above the case. Place filled squashes, cut side up and close together, in the pan and top each squash with its cap. Bake the squash until they are very tender, the exposed filling is browned in places, and the tomatoes on the bottom of the pan have melted into a small amount of thick sauce, 25 to 30 minutes. Serve warm from the oven. PAREVE/VEGAN VARIATION: Omit the meat and ras el hanout. Double the amount of rice and basil and add 1/2 pound (225 g) mushrooms, chopped, to the pan after the onion is soft. Stir in a handful of pine nuts near the end of the cooking time. DAIRY VARIATION: Stir ½ cup (50 g) grated Parmigiano-Reggiano cheese or aged sheep’s milk cheese, such as kashkaval, into the pareve variation (above), and sprinkle the filled squash with additional cheese before baking.
ARUGULA WITH FRESH GOLDEN BARHI DATES, DRIED APRICOTS, NECTARINES, AND SUMAC MAKES 8 SERVINGS PAREVE/VEGAN In date-growing regions, the harvest begins in late summer or early autumn. Barhi dates are the first variety to be brought to market, still on the stem, a beautiful shade of soft gold, and crisp. Their flavor hovers between sweet and astringent. Golden Barhis, known as “fresh” or khalal, the
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MIND OVER MATTER:
Accepting Who We Are As We Are
O
by Robin Daar LCSW, RN
n the average women will have 13 negative thoughts about their appearance every day. If you break that down it means that almost every waking hour in our day we have a negative thought about how we see ourselves. Needless to say the way we see ourselves affects the way we act, the value we give ourselves, the relationships we have and the way we move forward in our lives. We all know what contributes to the negative way in which we see ourselves. This has been an ongoing struggle for women for all time. It’s almost impossible to open a magazine or go into a clothing store without being bombarded with pictures of young, thin, tall, gorgeous women wearing magnificent couture clothing. I’m not suggesting that beautiful women and beautiful clothing are the problem, it is rather the messages we get from the media about these images and the messages we allow to become part of our belief systems. I am further suggesting that the distorted view that being slim, young and wrinkle-free is equivalent to being beautiful and having value is troublesome to say the least. In an article written by Barrie Davenport she writes: “A few years shy of my fiftieth birthday I went on a road trip with one of my best friends from high school. We’d taken some version of this trip many times during our teens and twenties but as we started raising young children we didn’t have much time for getaways. But on this occasion our kids were old enough to fend for themselves and we hit the road with the same excitement and silliness that characterized all of our youthful adventures. We spent the next few hours, talking, laughing, listening to music, singing and generally feeling like carefree teenagers again. At some point along the way we had to stop for gas and pulled into a Citgo. We went inside the store still laughing, singing and acting silly, and as we walked back out to the car I caught a glimpse of a middle-aged woman in the mirrored glass windows of the store. She was laughing and talking with another women and for just a moment I thought, “Who is that woman? Doesn’t she know how ridiculous she looks?” It only took a nanosecond to realize that woman was me. For just that moment I was perceiving myself as an outsider and the judgment came down hard and fast.
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Even though I was feeling young and carefree and beautiful on the inside, my own distorted self-perceptions around aging and appearance quickly brought me back to the reality of who I was on the outside and how I was supposed to behave. Of course this glimpse of myself at the Citgo wasn’t my first reminder that my once youthful attractiveness was fading. I’d been carefully monitoring every new wrinkle and added pound for years. I’d stared in the mirror many times pulling back on my face to see how many years a facelift might remove. But the Citgo event was the first time I realized the subtle toll my self-perceptions were taking on my psyche and self-confidence. Somewhere inside of me I believed middle-aged women didn’t sing and laugh and act silly. That was reserved for the young and beautiful.” These messages do not just affect those pushing forty and beyond. Young women in today’s culture see more images of exceptionally beautiful women in one day than their mothers saw throughout their teenage years. (To be perfectly honest I was raised by a mother who did not focus on beauty or age so I thought I was prepared to face aging and the changes that occur in our bodies better than most people. Unfortunately, that was not the case and like most human beings I could not help but be influenced by what I read and saw.) So how do we combat these messages that attack us on a daily basis? Here’s a thought I ask myself and have asked my patients before: What if our true beauty rested on who we are, with the face and body we own, and joyfully embrace ourselves every day? What if it was okay to have flaws, to be less than perfect, not just okay but actually preferred and even celebrated? Of course this way of thinking sounds liberating and nurturing but it is easier said than done. It takes a real mind shift to reject all of the cultural messages and embrace the notion that beauty is expressed from the inside out. So where do we start? As a therapist I believe people can change the way they think which in turns changes the way they feel and behave. If we can learn to accept the premise that beauty is not being perfect we can retrain our thinking and ignite our own internal beauty revolution. Here are some suggestions I give to help achieve this goal: 1. Be very patient with yourself. Undoing the way we’ve thought about ourselves is a long process. There will be moments when it seems you are taking one step forward and two steps back. 2. Take a look around you. Look at the people in your life you love and are close to. Do you have the criteria for them that they be perfect in order to allow them into your life? Are they not beautiful to you despite the fact that they are not the ideal of beauty? What is it about them that makes them beautiful to you? Their smile, personality? Why do you think they
FALL 2016, Esra | EsraMagazineOnline.com
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your appearance and more on what makes your authentic self feel happy. You may need some time to figure out what that is but in time you will come up with There's Never A "Better" Time To Start a list that does not include the physical. Taking Care Of Yourself 7. Handle the negative people in your life. If you have people in your life who criticize or comment on yourINDIVIDUALIZED body try to limit your time with them or work on SESSIONS tuning out things they say that are not helpful to you. FOR WOMEN A good thing to tell yourself is: “I’m not surprised at what so and so says. It’s typical of her. But that doesn’t mean I have to care or believe it.” 8. Pay attention to the compliments you get. Instead of dismissing compliments people give you take * Thai Yoga them at their wordMassage and remind yourself of what you hear. Write the compliments down, if necessary. Psychotherapist * Prenatal 9. Reinvent your relationship with your mirror. * Trauma Sensitive Limit the amount of time youYoga can spend in front of it. Children, Adolescents and Adults Use your mirror to identify the positive things you see when you look into it. My suggestions are mostly directed to adults who have a bit more insight into how they view themselves Devorah and want to change. How do we help our daughters 516-320-9917 who we want so badly to raise to love themselves? What can we as parents do? 757 West Broadway First, from early on the greatest gift you can give devorahyaffe@yahoo.com your daughter is feelings of safety, love, nurturing, enWoodmere, NY Cedarhurst couragement and your time. (516) 318-0565 Next,sessions teach girls to love Winter are being settheir now bodies for what they do - run, dance, breath. Remind them that every day 54 JANUARY 2015, Esra | EsraMagazineOnline.com their bodies take them one step closer to their goals. Continued from page 86 Further, teach your daughter that bodies come in different shapes and sizes and hers is uniquely hers. love you? Although her family genes play a part in how her body 3. Stop struggling. As much as we may want to look will be shaped, as she grows and develops her body will a certain way we cannot change the way we were born. begin to take on its own genetic shape. Rather than resisting, try to love the parts of yourself Most importantly, be a role model for your daughthat you have been struggling against for so long. Why ter. Practice what you preach. Show your daughter the is it that you can love the imperfection in people who importance of caring for and loving her body just the are important to you (maybe even love them because way it is. Point out the things that make her unique. of them), and yet those same imperfections you cannot As I said earlier, changing the way we think about love in yourself? Learn to accept the parts of yourself ourselves is a work in progress. Along the way you you have not been able to for so long with love (yes, it’s may hit a few stumbling blocks but the freedom you a process!). will feel by learning to love yourself is worth it all. 4. Take care. Sometimes we are so disconnected from our bodies that we tend to mistreat or neglect them. Taking care of our body is essential to loving it • YA M A Z A K I • O N E I D A • REED AND BARTON • RICCI • WALLACE • GORHAM because the better we care for ourselves the easier it 1 8 / 1 0 S TA I N L E S S & S I LV E R P L AT E D F L AT WA R E will be to recognize both our inner and outer beauty. Royalty Tableware Feed and exercise your body so it can be its very best. 5. Acknowledge. This is an exercise. Mentally 1845 50th Street, Brooklyn Mon-Thurs 11-5 or By Appt. step out of yourself and pretend that you are the most loving, best friend. As your friend, write down all the characteristics that you think are beautiful. Then have RAINCOATS/ WRAPS & the friend write down physical traits that are beautiful BONNETS CAPES to her. Keep the list nearby for those times when you Get ready for Yom Tov are focusing on your flaws. Focus on the positives – outer and inner – that are you. 6. Redirect. Work on redirecting your focus from
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CALL FOR MORE INFO 917 763 6757 Continued from page 72 I can’t think of a fashion item I would have loved, but I did love her simple, silver Leichter. She gave it to me a few years before she passed away and I will always cherish it. T.B. Silvery blue mobe pearl ring.
L.C.
My first cousin was over this past Shabbat. She has our grandmother’s fox stole. It always fascinated me (it could bite its own tail), but no, I don’t really want to own it. I would probably use and enjoy some jewelry or judaica, but alas, none was offered. I guess that’s because I’m the youngest girl in the generation, on both sides. E.A. Her roll down stockings and white gloves. Old fashion class. B.G. Don’t really remember seeing many picturess of my grandmother’s wardrobe but my mother had some stunning dresses, shoes, furs and jewelry that I would totally wear today. She had great style in the 40s. B.H.
second of four stages of ripeness, are lovely with late-season nectarines or mangoes in a distinctive early autumn salad. Any astringency in the fresh dates is tamed by the use of orange juice, sweet nut oil, and tart sumac in the dressing. Fresh Barhi dates are available at Middle Eastern markets, California farmers’ markets, and by mail order for a few brief weeks in the fall. They are a rare treat, but now you know what to do with them. The basic structure of this salad lends itself to many seasonal combinations of dried and fresh fruits. Try Fuyu persimmons and pears in place of the dates and nectarines and contrast their sweetness with additional tart dried fruits and early mandarins. • ½ pound (225 g) crisp golden Barhi dates (about 16) • ½ cup (55 to 85 g) moist dried apricots (about 16; 2 to 3 ounces) • 2 ripe nectarines or juicy pears, about 1/2 pound (225 g) total • ½ pound (225 g) arugula • 1 to 2 tablespoons nut oil, such as walnut, pecan, almond, or pistachio • 1 Valencia orange • Finishing salt, such as fleur de sel or Maldon sea salt • Ground sumac Cut the dates in half lengthwise and remove the pits, then cut each half into thin crescents and place in a salad bowl. Use kitchen scissors to snip apricots into strips and add to the bowl. Halve the nectarines or pears and pit the nectarines or core the pears. Cut into thin crescents and add to the bowl along with the arugula. Drizzle the oil to taste over the salad and toss lightly. Using a five-hole zester, and working over the salad bowl, remove the zest from the orange in long strands, getting both the zest and the spray of citrus oils into the bowl. Give the salad a healthy squeeze of orange juice and season to taste with salt and sumac. Toss the salad and sprinkle with additional sumac for color and added tartness. KITCHEN NOTE: To quickly ripen khalal-stage Barhi dates for another use, freeze them for at least 24 hours. When thawed, they will have turned light brown and have become soft and sweet. This is the same freezing technique that works with astringent Hachiya persimmons, the oblong variety that must be meltingly ripe to be eaten.
Everything!!!! My grandmother is a true fashion icon who still looks amazing and chic in her late 80s kin a hara! B.K. Her mink stole- I loved it as a kid!!!!!
96
L.M.W.
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THE LIFE OF A DATE IN FOUR STAGES KIMRI unripe, green KHALAL fresh, crisp, golden RUTAB moist, sweet, very ripe, and brown TAMAR (literally “date” in Hebrew and Arabic) sweet, chewy, and dried
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DIRECTORY OF ADVERTISERS ALTERATIONS/DRESSMAKER Simply Gorgeous...................................... 71
FLORISTS Floral Expressions.................................... 78
ART CLASSES Zelda’s Art World.................................... 100
FURNITURE /ANTIQUES Eisenberger’s Furniture............................ 22 Katz Furniture........................................... 90 Kingdom Furniture.................................... 42 Loeffler...................................................... 15 Regal Furniture......................................... 82 Renaissance Custom Interiors.................. 61 S & S Furniture Outlet.............................. 45 Stern’s Furniture....................................... 37 Unique Elegant Seating............................ 85
BRIDAL NEEDS Bridal Direct.............................................. 79 Bridal Elegance........................................ 89 Bridal Glamour.......................................... 57 Chanie Greenzweig Headpieces.............. 40 Cinderbella............................................... 26 Custom Bridal........................................... 71 Emerly’s Bridal.......................................... 48 Esti’s.......................................... Back Cover Expressions............................................ 106 Exquisite Gowns....................................... 47 Finds & Co................................................ 31 Great Expectations................................... 93 Julie’s Quality Couture.............................. 56 Kleinfeld.................................................... 41 Lew Imports.............................................. 27 Mini Belle.................................................. 71 Miri............................................................ 11 Pessy Blum’s Bridal Salon........................ 28 Pessy Miller.............................................. 60 Sarelli.......................................................... 6 Simply Gorgeous...................................... 71 Teal Couture............................................. 92 Tip Top .................................................... 19 Tznius Princess........................................ 16 Wedding Dresser...................................... 98 CATERERS/CATERING HALLS Batya’s Kitchen....................................... 105 Skolya Simcha Hall................................... 50 CHILDREN’S AND PRE-TEEN CLOTHING The Boys Club.......................................... 74 Elegant Child............................................ 63 Judy’s Nook ............................................. 78 Layette 4 Less.......................................... 42 Le Bambini................................................ 83 Little Loungers.......................................... 70 Little Women............................................. 38 LOL Kids of Cedarhurst............................ 30 Mon Petit.................................................. 77 Peanuts Baby+Child................................. 53 Posh......................................................... 64 Star Spangled Carousel........................... 67 Sweet Things............................................ 57 Teen Boutique.......................................... 24 That’s My Boy......................................... 101 Tip Toes.................................................... 31 Tuesday’s Child........................................ 35 Tuesday’s Child Lakewood....................... 35 Whoopi............................Inside Front Cover DRY CLEANERS Midwood French Dry Cleaners................. 69 EDIBLES Ave J Fish................................................. 67 Batya’s Kitchen....................................... 105 Press 180 Coffee Shop............................ 35 ENTERTAINMENT Linda from Brooklyn................................. 21 Zelda’s Art World.................................... 100 EYEGLASSES Optique Elegance................................... 103 FAMILY SERVICES Robin Daar, LCSW, RN............................ 94 Shalom Task Force................................... 87 FLOORING/TILE Boro Rug.................................................. 81 Direct Line................................................ 68 Shop At Home Flooring............................ 78
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FURNITURE REPAIR/REFINISHING Expert Furniture Repair............................ 87 HOME ACCESSORIES/GIFTS Carmona................................................... 76 Continental Tablesettings......................... 40 Eastside China......................................... 44 Impressions.............................................. 65 Parci Parla................................................ 73 The Peppermill......................................... 54 Royalty Tableware.................................... 94 Surrey Lane.............................................. 25 The Yellow Door....................................... 97 HOME DECOR/WALLCOVERINGS Decorating Dreams................................... 42 Elegant Walls . ......................................... 80 Exclusive Doors........................................ 68 Friedman Decorators................................ 69 Home & Stone.......................................... 80 United Shade Co...................................... 93 Varda’s Wallcoverings.............................. 68 HOME FOR SALE Woodlake Village...................................... 96 INVITATIONS/CALLIGRAPHY Ad Art........................................................ 62 JEWELRY All That Glitters......................................... 33 Allegra Fine Jewelry................................. 99 Aqua Jewels............................................. 26 Chanie Greenzweig.................................. 40 Exclusive Creations.................................. 13 Golden Treasures..................................... 83 It’s All A Gift.............................................. 17 Kaufman’s Jewelry................................... 43 Molly’s..................................................... 100 Onyx......................................................... 52 Ultimatime................................................. 92 The Yellow Door....................................... 97 JUDAICA Artscroll Publications................................ 55 Shaimos L’Gnizah.................................... 67 LIGHTING Bibi Lighting.............................................. 36 Rainbow Lighting...................................... 91 Renaissance Custom Interiors.................. 61 LINEN/TOWELS Elegant Linen............................................ 32 Feathers and Lace.................................... 51 LINGERIE Off 16.......................................................... 4 MAKEUP/HAIR REMOVAL/SKIN CARE Magic Touch............................................. 98 Nouvelle Vie Spa...................................... 20 Reflections . ............................................. 31 Tip Top .................................................... 19 MASSAGE THERAPY Mona Flaks............................................... 38 MATERNITY CLOTHING Future Mom.............................................. 80
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Hindy’s Maternity...................................... 88 Maternichic Maternity............................... 39 Mylo Dweck.............................................. 57 MEDICAL SPA Nouvelle Vie Spa...................................... 20 MEN’S CLOTHING AND ACCESSORIES Shirts Plus................................................ 51 RESTAURANTS Chagall Bistro........................................... 95 STERLING SILVER E. B. Estate Sterling................................. 26 Eastern Silver Company........................... 10 Empire Sterling........................................... 7 PJ Sterling.................................................. 3 TABLECLOTHS Blossum Bleu............................................ 77 Gitta Steinmetz......................................... 48 TILE Home & Stone.......................................... 80 TRIMMING Katz Trimming Shoppe............................. 72 WEIGHT CONTROL/EXERCISE Be A Loser--Rochelle............................... 62 Chaya Stern--Nutrition Spot..................... 34 Phyllis Lifshitz........................................... 14 WIGS Estee Hair Collection................................ 66 Joseph & Co............................................. 60 Pery Wigs................................................. 49 Talking Wigs............................................. 29 WOMEN’S ACCESSORIES/HOSIERY Bersel....................................................... 98 Head to Toe.............................................. 94 Legaacy.................................................... 88 Onyx......................................................... 52 The Shell Station...................................... 34 Surgical Sock Shop.................................. 84 Tip Toes.................................................... 31 Upper Class Hats..................................... 50 WOMEN’S APPAREL A Touch of Class...................................... 23 Celuette.................................................... 43 Chic de Paris.............................................. 5 Couture off the Rack................................... 9 Elegance................................................... 63 Esti’s.......................................... Back Cover Expressions............................................ 106 Exquisite ................................................. 46 Fallon’s..................................................... 21 Fashion Island.......................................... 28 Finds & Co................................................ 31 Furs by Kurt............................................ 102 Gerry Weber Boutique..... Inside Back Cover Hooked on Fashion.................................. 93 It’s You/Lynda’s........................................ 50 Julie’s Quality Couture.............................. 56 K Squared................................................. 12 Lew Imports.............................................. 27 Miri............................................................ 11 Pink Label by Rachel Kairy....................... 75 Signatures................................................ 33 The Shell Station...................................... 34 Teen Boutique.......................................... 24 Tiffany Knits.............................................. 85 Ultra Chic.................................................. 18 Unique Boutique....................................... 52 Zori Fashions............................................ 99
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