Most Christmases, many Jews have their own inviolable traditions. For my family and quite possibly yours that means a movie (probably one that will be nominated for Oscars and be otherwise unmemorable) and Chinese food (a welcome consolation following dreck like “Benjamin Button”).
Obviously this isn’t most Christmases. Yes, I’ve heard tell of some mythical theaters out there, somewhere, willing to let you into a screening of “Mank” and sample two hours of pandemic-vintage recycled air. I am sure there are waivers involved; I won’t be looking into it further.
Chinese food is still part of my plans, with all due contactless arrangements and hefty tips. But what will I do while I tuck in to my moo shoo? Thankfully, if you’re looking for a welcome distraction, a good laugh or even a fellow mistletoe-averse life partner, Jewish organizations and artists have you covered this
Support OneGreenPlanet Being publicly-funded gives us a greater chance to continue providing you with high quality content. Please support us!
Support Us
Hanukkah is quickly approaching and that means lots of traditions – playing with dreidels, lighting the menorah, and eating lots of fried foods! Hanukkah celebrates the victory of the Maccabees, the rededication of the Holy Temple in Jerusalem, and the miracle of oil lasting eight nights when there was only enough for one night. It’s because of this miracle that we celebrate the holiday with lots of oil in the form of fried foods. Latkes (potato pancakes) and sufganiyot (doughnuts) are both traditional Hanukkah recipes.
chefs at blue ribbon restaurants. to see how she did it, let s head in to our insomniac kitchen. reporter: hey, insomniacs, we are downstairs at blue ribbon bakery kitchen. i m with the executive chef and we are going to make matzo balls for passover. we start with eight whole eggs and matt is going to whisk them up. you don t want them too fluffy. we are going to add something super special, that s the key to making a good matzo ball, chicken fat but it is called schmultz. my first yiddish word. now we will add something special, which is seltzer. okay. you can add water or seltzer but my grandmother added seltzer. reporter: does it make it fluffier or lighter. she says it makes it fluffier and lighter and i m not going to argue with my grandmother. we make a mix with white ground
you are in luck because tina trinh learned from the master chefs at blue ribbon restaurants. to see how she did it, let s head in to our insomniac kitchen. reporter: hey, insomniacs, we are downstairs at blue ribbon bakery kitchen. i m with the executive chef and we are going to make matzo balls for passover. we start with eight whole eggs and matt is going to whisk them up. you don t want them too fluffy. we are going to add something super special, that s the key to making a good matzo ball, chicken fat but it is called schmultz. my first yiddish word. now we will add something special, which is seltzer. okay. you can add water or seltzer but my grandmother added seltzer. reporter: does it make it fluffier or lighter.