SAVE THE DATE!!


– ASL-Interpreted Shabbat Morning Services (January 15th)

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, January 15th (Martin Luther King, Jr. Weekend — also our first of
many in 2011), 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 interpreting team will again include
Naomi Brunnlehrman and Jessica Ames, 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.  Purim (yes, Purim) will be here faster than you think…Saturday
evening, March 19th at T&V.  Details are coming soon…so don’t miss out!

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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

Napping Yoga

After a couple of weeks away from yoga, I wanted to ease back into the practice. So I went to a restorative class this morning. It was a new studio, and I wandered back to the office to sign in as “Drop In.”

“I’m a drop in too,” I heard another woman say. “This is restorative yoga, right?” the woman continued. “The kind where you lay around and rest?”

The yoga instructor smiled. “Yes. I call it napping yoga.”

It’s a fitting name because it’s so deeply relaxing. Today, we opened with a few side stretches and twists. The rest of the class we spent in Reclining Bound Angle Pose, Seated Forward Bend, Waterfall, and Savasana.

It was heavenly

Mediterranean Tuna Sandwich on Wasa

Ingredients

1 can (6 ounces) albacore tuna in water
1 tablespoon kalamata olives, chopped fine
2 teaspoons sun dried tomatoes, chopped
1 teaspoon parsley, chopped fine
1 tablespoon roasted red pepper, chopped fine
1 teaspoon lemon juice
1 teaspoon fresh basil, chopped fine
1 tablespoon olive oil
Salt to taste
Freshly ground black peppert to taste
8 pieces Wasa Fiber Rye Crispbread

Directions

Drain tuna and place in a small bowl. Mix all ingredients together. Season to taste with salt and pepper.
Spoon 1 tablespoon tuna mixture on each crispbread.

TIP: Store leftovers in refrigerator for up to 3-4 days for a quick snack.

Prep time: 15 minutes

Serves 2

Nutritional Value Per Serving

Calories 283
Total Fat 12 g
Saturated Fat 1.2 g
Cholesterol 38 mg
Sodium 373 mg
Total Carbohydrate 31 g
Dietary Fiber 9 g
Protein 24 g
Calcium 12 g

Halloween

I’m debating what to do about Halloween.

I loved dressing up and collecting candy as a kid. But as an adult – and someone with a growing awareness of our country’s health crisis – I don’t want to encourage the consumption of sugar, high fructose corn syrup, artificial flavorings…you get the idea.

I could hand out boxes of raisins, but I hated that as a child.

I could hand out toothbrushes, but again, that’s no fun.

I could bake something – treats using crispy brown rice cereal and natural peanut butter – but I know homemade goods would get thrown out by vigilant parents.

I have a friend who has her kids put their loot in a pile before bed. During the night the Great Pumpkin comes and Poof! their candy is turned into little games and trinkets from the dollar store. I also know a dentist who gives money in exchange for the kids who turn in their candy.

Hmm.

I was reading a recent issue of Body & Soul magazine and saw a small article on fair trade. Most chocolate, the article said, is exported from the Ivory Coast where kids aren’t going to school because they’re working on cocoa farms to help with family income. Buying fair trade products ensures that the money goes directly to the farmers and their communities instead of all the middlemen. And it just so happens that you can buy individually wrapped pieces of fair trade dark chocolate (according to some studies, dark chocolate does have a few health benefits).

Click here for a link to the article and a list of the companies.

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