SAVE THE DATE!!

– ASL-Interpreted Shabbat Morning Services (February 12th)

From Martin Luther King’s birthday (January 15th, our most-recent one) to
Abraham Lincoln’s (February 12th, our next one)…that’s pretty distinguished
company!

New York’s Tifereth Israel-Town & Village (T&V) Synagogue (www.tandv.org)
will be hosting another sign-language-interpreted Shabbat Service on Saturday
morning, February 12th, and we hope you can join us!

The Service will include full readings from the Torah and Haftorah (Prophets),
and will be held from 10:00 AM — 12:30 PM at 334 East 14th Street, between
1st and 2nd Avenues in Manhattan.  Our Deaf/hearing interpreting team will
again include Naomi Brunnlehrman and Christopher Tester, and their work will
be underwritten thanks to UJA-Federation of New York’s Jewish Community Deaf
Interpreter Fund.

A Kiddush (refreshments and social hour) will follow Services, and all are
welcome to participate!

(Please note:  Out of respect for Shabbat, pen, paper and cell phones cannot
be used at T&V on Saturday morning.)

For additional information, please contact Bram Weiser at
or (212) 677-0368v.

Thanks, and we’ll hope to see you there!

(Schedule is subject to change.)

P.S.  Next month(!!) is Purim and T&V proudly offers an ASL-interpreted
Megillah reading (and, don’t forget, fun for all ages, too!) for the fourth
consecutive year, so mark your calendars now!  Saturday evening, March 19th…
Details are coming soon…so don’t miss out!

P.P.S.  ASL interpreters are available at T&V when requests are made in
advance.  Please contact me () for more information.

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Wasa with Poached Salmon, Basil and Tomato

Ingredients

1 filet (3.5 ounces) salmon, poached*
¼ cup sweet grape or cherry tomatoes, sliced
¼ cup thinly sliced scallions, thinly sliced
1 tablespoon (2 to 3 leaves) fresh basil
1 teaspoon fresh oregano
1 tablespoon capers
Salt to taste
Freshly ground black pepper to taste
1 teaspoon lemon juice
2 teaspoons olive oil
3 pieces WASA Fiber Rye crispbread (may substitute any WASA variety)

Directions

Mix together in a large bowl, tomatoes, scallions, basil, oregano, capers, lemon juice, olive oil, salt and pepper.
Add salmon chunks and mix gently. Serve with WASA on the side of salmon mixture.

TIP: To poach salmon, place in salted, simmering water for 6-7 minutes or until salmon is opaque in center. Do not boil water. Cool and remove skin.

Prep time: 15 minutes

Serves 1

Nutritional Value Per Serving

Calories 416 g
Total Fat 25 g
Saturated Fat 5.3 g
Cholesterol 65 mg
Sodium 476 mg
Total Carbohydrate 29 g
Dietary Fiber 9 g
Protein 28 g
Calcium 89 g

Special Occasions

The street is cleared of traffic, the tents are up, and the vendors are selling summer squash, cherries, and herbs. It’s the second week this season the farmers’ market has been open in town, and my husband escapes from the office so we can enjoy lunch together and wander by the open-air booths. We buy bread (baked from scratch) from one of our favorite vendors and discuss what we can grill, cook, and drink over the next few days.

As we walk, I start thinking about how I’ll be spending a lot more time at farmers’ markets this summer than I have in the past – it’s easier to find local, sustainably-grown food here than at the grocery stores. I’ve always enjoyed farmers’ markets, but I’ve tended to reserve them for “special occasions.” When I lived in Los Angeles my friends and I would load up with market goodies before going to a concert at the Hollywood Bowl, or for a picnic at the beach, or if we had guests coming to town.

With over 3500 farmers’ markets in the United States (visit LocalHarvest.org to find one near you) there are plenty here on the east coast where I currently live. I’ll be visiting more of them over the next few days to get a feel for the ones I prefer, talk to vendors, and gather local meat, eggs, and more fruit and veggies. I know I have my work cut out for me this summer as I learn how to prepare meals, can tomatoes, and make my own salad dressing. But taking the first step and creating the intent to eat clean is one of the biggest hurdles. Besides, it feels good to realize that what used to be a “special occasion” will now be a part of daily life.

Can I Buy Diflucan Over The Counter?

Over the counter medicines are drugs that can be sold directly to patients having a valid prescription from a doctor or any healthcare professionals. The reason why some drugs are not allowed to be sold directly to consumers over the counter is to make sure that these drugs will only be given to the right patients with the right illness. Some people may think that they already know everything about drugs, or some might think that  some drugs intended for a specific illness that have been prescribed to someone they know, would still be applicable to them; but that kind of thinking should never be pursued.

All drugs have different formulation and ingredients. Some may contain harmful or poisonous ingredients, some might cause drug addiction that could be used for wrong doings, and some drugs might contain an ingredient that can make a person allergic. These are the reasons why not all drugs are sold directly over the counter. Over the counter drugs are regulated by selected regulatory agencies which checks the drug whether it is safe to be taken by common consumers.

Fungal infections are common illness acquired by people and are mainly caused by bacterial infections. To treat these fungal diseases, antifungal agents should be taken just like Fluconazole or Diflucan. The thing about this medicine (Diflucan) is that it is a broad spectrum antifungal agent; it means that it kills a wide range of bacteria. Diflucan are available in tablets and IV (Intravenous injection). Diflucan is used to treat candidal infections caused by the Candida bacteria, urinary tract infections, peritonitis, and pneumonia. Read more…

Wasa with Baked Brie, Brown Sugar and Walnuts

Ingredients

1 wheel (8 ounces) brie cheese
1 tablespoon brown sugar
2 tablespoons chopped walnuts
1 package WASA Sourdough Rye Crispbread (may substitute any WASA variety)

Directions

Preheat oven to 350º
Place brie on sheet pan lined with parchment paper. Top with brown sugar and walnuts.
Bake for 25-30 minutes or until brie is warm and melted inside.
Remove from oven, place on serving tray surrounded with crispbread and serve immediately.

TIP: Store leftover cheese in refrigerator for up to 4-5 days.

Prep time: 35 minutes

Serves 8

Nutritional Value Per Serving

Calories 79
Total Fat 5 g
Saturated Fat 2 g
Cholesterol 12 mg
Sodium 125 mg
Total Carbohydrate 6 g
Dietary Fiber 3 g
Protein 4 g
Calcium 4% of daily value

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