Pro­duc­ing con­tent on the Web since 1995.


some say­ings of ר‘משבצונה“ל

For many years I have worked hard, and strug­gled with mas­ter­ing virtuous. Now, in addi­tion, I’m work­ing on becom­ing more virtual.
This is an expres­sion of that effort.
* * * * * * *

השיבנו ה‘ אליך ונשובה חדש ימינו
כעוד לא היו
* * * * * * *
ומביא גאלה…
לצאצאיהם

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All pho­tographs are by Mark Hurvitz unless they are obvi­ously not (or credit oth­er­wise is given).

The pho­tos in the ban­ner at the top (only a shal­low sliver of a much larger photo) are either from our home or our trav­els and are offered for their beauty alone (though a brain-teaser for me: “Where was that?”).

Shanna Lew's Cheese Blintz Recipe

ingre­di­ents:

bat­ter:

  • 4 eggs

  • 1.5 cup milk
  • 1 cup flour

fill­ing:

  • 4 pack­ages of farmer’s cheese

  • 2 eggs
  • sugar to taste
  • vanilla to taste (aprox. 1 tsp.)

pro­ce­dure; pancakes:

  1. Hand; mix together and let sit until you don’t see lit­tle bub­bles on top.

  2. Pour .25 cup in [very lightly greased] sauce pan and quickly coat pan lightly. Quickly pour out excess bat­ter, leav­ing a lip (Shanna writes:“I’ll show you dur­ing our blintz les­son!”) It should be lightly brown on top.

  3. Use the edge of a sharp knife to lift up edge of pan­cake and pull out gen­tly with your fin­gers. Line up pan­cakes on a piece of was paper or clean dishcloth.

pro­ce­dure; filling:

  1. Beat together with mixer until blended. Place 1 heap­ing table­spoon on each pan­cake. Fold up like a bur­rito. (Shanna writes: “I’ll show you!”)

  2. Fry up with but­ter until golden brown. Serve with sour cream and jelly.

Enjoy and share with your mom!