Purim Seuda- What Was On Your Menu?

Home Coffeeroom Yom Tov Purim Purim Seuda- What Was On Your Menu?

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  • #589559

    mazal77
    Member

    Okay, here I go with another cooking thread, although in this case I am stumped, so help!!! I have no idea what to make for the Purim Seuda and need suggestions. Please tell me your menu for this coming Purim Seuda or from past Seudas. If your going out for your Seuda, I don’t need to know that info.

  • #1062458

    an open book
    Participant

    for years already we’ve had one same family as guests for the purim seuda. the first or second time they came, they made these meat knishes with mushroom sauce. they are so good!!! & now every year i make sure they’re bringing those; they are now a part of my purim & i always look forward 🙂

  • #1062459

    SJSinNYC
    Member

    One year I made a big fancy seudah for both of our families. We were close to 20 people! (We were newly married at the time)

    We had:

    Rolls: Homemade onion rolls

    Appetizer: Salmon Wellington

    Main course: Brisket, Pesto chicken cutlets

    Side dishes: mushroom risotto, Ceasar salad, scalloped potatoes, sauteed peppers and onions

    Dessert: Chocolate cupcakes, walnut cupcakes and fruit

    It was an awesome feast!

  • #1062460

    shindy
    Member

    Wow, SJSinNYC, YUM!

  • #1062461

    tzippi
    Member

    You can make a brisket today, separate the gravy and chill over night. Skim fat off gravy, slice brisket thin, pour gravy over and freeze. It reheats magnificently and is a big time saver.

    Are you the patchke type? What cuisine do your eaters favor?

  • #1062462

    anonowriter
    Participant

    i find that mini foods go the best.

    we’re having the seudah buffet style (with just fruit cups and salads on the tables)

    we usually have about 45-50 people at the seudah, so everyone chips in and makes something.

    this year’s menu:

    chicken fingers with dipping sauce

    franks n blanks

    mini knishes

    mini beurekas (all kinds – mushroom, rice, chicken, veggie…)

    mini burgers

    mini meatballs

    orzo

    rice

    potato kugel

    (most of the above can be made in advance raw and frozen. just stick in the oven the day of…)

    dessert is always a big container of italian ices

  • #1062463

    mazal77
    Member

    No Tzippi,I am not the patchke type, I like to look for quick, easy, & delicious.

    Anonowriter, can you freeze potato Kugel?? I read somewhere, that freezing anything made with potato, doesn’t work too well. If you can how do you do it??

  • #1062464

    lakewoodwife
    Member

    When I used to make purim Seudah, this was my menu:

    1. Fruit cup on the table at each place: Easiest one I know-pineapple tidbits, mandarin oranges and frozen blueberries

    2. Stuffed cabbage (it is a purim minhag)- I make it with purple cabbage because that does not have to be checked

    3. Chicken soup with kreplach (another minhag)- I use Mazor ravioli dough, it makes them much easier

    4. Main course: Chicken-doused with duck sauce, covered and baked for a long time (at least 3 hours), rice, green beans

    5. this was our fun course, my husband wanted time to sing (& drink) after he had real food in his system but didn’t want to sit with chicken bones on the table, he also felt dessert meant it was time to bench, so we came up with this course. After the main, we cleared the table and brought out “finger foods”: franks and blanks, mini knishes (meat & potato), kreplach, homemade pickled veggies (usually beets & eggplant), and anything else along those lines. everyone always loved it

    6. dessert: Hamentashen!!! The only appropriate purim dessert.

    We used to make seudah for 30-40 people. In case you think this is complicated I used to live in a 1-bedroom apt with a TINY kitchen, with some advanced preparation this seuda is really not hard.

  • #1062465

    anonymisss
    Participant

    mazal, if you have a manual defrosting freezer (which freezes food very quickly) you can freeze potato kugel raw, take it out of the freezer and bake regularly. If you’re freezer’s not manual defrost I think you have to bake it halfway first, not sure. Good luck!

    ~a~

  • #1062466

    mazal77
    Member

    Anonymiss, thank you for the tip, but, sorry, I have a frost-free freezer.

  • #1062467

    anonymisss
    Participant

    Then you gotta ask someone who has same and does advance cooking. Sorry that I can’t help you.

    ~a~

  • #1062468

    JayMatt19
    Member

    Manhattan Meatball Hoagies (on Garlic Bread!)

  • #1062469

    seeallsides
    Member

    Purim Seudas are challenging – you don’t always get a consistent hungry crowd – people want to come and go – everybody’s stuffed from the day – i used to go nuts – now i make sure to have ‘easy’ to put out food – i set the table with pretty challahs so it looks nice, and everybody eats it – (challah napkin rings – onion croissants – garlic knots/ all or some) My entree is stuffed cabbage – and that’s almost a meal for the in and out guys – Then i put out platters of the same stuffed cabbage (for doubles/latecomers) a roast (bake, refridge/slice – freeze – warm up with sauce), chicken nuggets, potato knishes (either nice long flat latticed roll, or – if i get fancy – megillahs/or hamantashchen -megillahs- flat piece of dough, potato mixture on left side – roll dough to middle and leave flat piece – or hamentaschen – roll out dough – make round circles (plastic container size – potato mixture in middle, and pinch three corners – egg wash, and sesame seeds – if preparing in advance underbake, freeze and bake to serve – franks ‘n blanks like megillahs for the kids (i think the Voice had the recipe last week) – fresh salad / or baked frozen chinese stir fry vegetables with onion soup mix and a smidgen oil ) all these can be frozen ahead of time – and warmed up in the oven. Dessert can just be the shallach manos cakes and a scoop of ice cream – ) also one fun tradition for the grandchildren is i make ‘gingerbread man’ cookies – with a hole in the neck and each kid gets to attach a string/ribbon, and hang haman from the chandelier. A freilichen Purim!

  • #1062470

    tzippi
    Member

    Freezing potato kugel: After it cools, cover tightly and freeze. About one and a half to two hours before baking, put in HOT (400) oven for about 45 minutes, then 300 for another 45 minutes or so till serving. Make sure it stays tightly covered the whole time. Really great.

  • #1062471

    anonowriter
    Participant

    mazal, freezing cooked potato is not recommended (like potato soup) but fried is ok. and since potato kugel has oil, it’s almost like it’s fried (not that mine is so oily, but the theory still works…) what’s really the problem with freezing is that it breaks down the starch in the potato, giving it this weird texture. kugel is already grated, so it can’t really get broken down. besides, there’s no added water, so it’s better… that’s why companies can sell frozen latkes and french fries… if you pay attention to the feel of the potato, you’ll realize that the texture is a bit smoother, more broken down than fresh french fries… but they’re still good!

    and you do NOT have to keep the kugel covered in teh oven the whole time when rewarming. if the kugel is defrosted, just rewarm at 350…

    if it’s still frozen, cover for 45 min at 400 and then lower the oven temp and uncover… if you keep it covered, it may get soggy.

    some people spray the kugel with pam or drizzle with oil before rewarming… you can do what you like.

  • #1062472

    We are having loads of guests this yr. I am planning:

    Soup w/ Kreplach

    Main dish – buffet style:

    Sesame chicken cutlets

    pastrami roll

    franks n blanks – mini

    potato kugel, sweet noodle kugel, apple cobbler

    I think this should be enough, although tonight I was debating if i should make some cabbage and noodles as well.

    There as also got to be cake on the table for those that come and go.

    Never mind loads of Challa and dips.

  • #1062474

    mchemtob
    Member

    home made challah rolls for deli sandwiches, kibbe, lamagine, franks in blanks, empanadas, reg romaine salad, bazergan, hummmus, tehina, whole wheat zataar chips, and if i get more rsvp’s i’ll add chicken cutlets and pastrami fried rice, for dessert i’m trying something new i just got s recipe for a parve snickers ice cream cake and some assorted goodies.

  • #1062475

    ames, good thinking…cole slaw goes without saying…I am basically hosting Yeshiva guys, I dont really intend on making ceasar salad or grilled vegies.

  • #1062476

    kapusta
    Participant

    seems like franks and blankets wins! 🙂

  • #1062477

    kapusta, its really no wonder, they are such an easy finger food.

    By the way kapusta are u making kapusta for Purim? I almost dont know anyone that refers to stuffed cabbage as kapusta, it is sooo hungarian!!!

  • #1062478

    kapusta
    Participant

    Mrs. beautiful, no lol I dont make my own seudah

  • #1062479

    Just curious, is that the way you say stuffed cabbage at home, I dont know a single other family besides for ours that says Kapusta. Most pple that dont say stuffed cabbage say Halupshkis (however, u spell it!). When my husband first heard the way we refer to stuffed cabbage, he thought I was kidding!!!!

  • #1062480

    moish01
    Member

    mechshi basal- onions stuffed with rice and meat

    that one isn’t arabic – batzal is onion in hebrew.

  • #1062481

    mazal77
    Member

    Moish, It means the same thing in Arabic. there are many words in Hebrew, similar to Arabic. Calev in hebrew, Caleb in Arabic(Dog). Halav in Hebrew, Haleeb in Arabic(Milk). Those are words I can think of. There are others.

  • #1062482

    mazal77
    Member

    Wow, everyones’s menus sound so impressive!! I got so hungry just reading all the yummy foods that will be served. I just got bailed out and was invited out for the Seudah. I just have to make one dish and I am bringing Vegetable lo Mein. Thank you for all the ideas. I hope they helped others. May everyone have a Freilech Purim and may we always have such achdut together.

  • #1062484

    kapusta
    Participant

    Mrs. Beautiful sometimes but usually not and btw, kapusta is actually cabbage, not stuffed cabbage (stuffed is kapusta something, I forgot the second part) 🙂

    mechshi fluce- man/woman stuffed with money lol ames!

  • #1062485

    an open book
    Participant

    ha if i ever heard someone refer to kapusta, i would be confused since it doesn’t make me think of cabbage at all, only you!

  • #1062486

    kapusta
    Participant

    AOB: LOL! how much are you thinking about me? jk 🙂

  • #1062487

    an open book
    Participant

    dont flatter yourself 😉 i just never heard of the word before you came along

  • #1062488

    kapusta
    Participant

    I will if I want :p

    you still owe me something, I taught you a new word… 🙂

  • #1062489

    oomis
    Member

    Unfortunately all my Purim plans have had to be changed, due to my relapsing with the flu and bronchitis. Originally, I was planning to have my two sets of married kids and their respective children, my friend and her husband and daughter, plus my husband and three remaining children. We would have been 14 altogether. I was forced to cancel my plans, as my home is not user-friendly right now since there are germs all over the place, and I am still sick.

    I always look forward to a huge seuda, and had I not been so out of it, would have made my planned roast with new potatoes and mushrooms, creamed chicken in puff pastry cups for an appetizer, roasted sweet turkey breast, craisin broccoli salad (if I can still find Bodek broccoli), cranberry sauce, chopped walnuts, and mandarin oranges, basmati rice with sauteed mushroom, onions, and celery, and maybe some sweet potato pie. For dessert, there is only one thing my family looks forward to, my hamantashen and chocolate chip cookies. I might throw in a chocolate cream pie, too.

    So this year, we will have to get along with simpler fare. My daughter will do all the cooking, as I am coughing all over the place. I HATE this winter!!!!!

  • #1062490

    an open book
    Participant

    ok then. but dont TELL me about it 😛

    k so how bout i teach YOU a new word? gonna go get the dictionary now… 😉

  • #1062491

    kapusta
    Participant

    AOB: lol

    and you just try…

    oomis: refuah shalaima, I think you’ve complained about some other colds this year, and thats really annoying, being sick over purim…yuck!

  • #1062492

    SJSinNYC
    Member

    Refuah shelaimah Oomis!

    You know you wont get away that easy though – can you post the recipe for the cream chicken and basmati rice? Sweet potato pie too please! (obviously when you feel better)

  • #1062493

    an open book
    Participant

    awww oomis1105 sorry about that! refuah shelaimah!!!!!!!!

  • #1062494

    ChanieE
    Member

    Oomis – refuah shelaima!!!

    We’re having lots of food that not everyone eats. I think franks in blanks will be the one universal!

    Chicken soup (homemade) with kreplach (store-bought)

    Stuffed cabbage (store-bought)

    Stovetop grill pan grilled chicken cutlets

    I have a couple of desserts in the freezer … we made the ice cream cookie sandwich recipe from Kosher by Design Kids in the Kitchen and I have a DELICIOUS parve cheesecake brownie recipe I had gotten from a food newsgroup.

  • #1062496

    torahtziva
    Member

    My menu:

    1) Gefiltah fish

    2) veg. soup

    3) Franks in the Blanks

    4) Stuffed Cabbage

    5) Assorted Kugels

    6) Cream sicle

  • #1062497

    squeak
    Participant

    franks in blanks = stuffed cabbage = krepplach = Yad Hashem nistar. Good symbology for Purim.

    Of course, the kabbalistic people will also say that at the appropriate time of year it symbolizes how our sins should be made hidden (from being judged).

  • #1062498

    ChanieE
    Member

    It’s so funny that franks in blanks are the new favorite “hidden” food! I guess they’re easy (especially from a box!) and popular …

  • #1062499

    we like to keep it simple

    salad

    chili dogs

    hot dogs

    hamburgers

    brown rice

    whole wheat elbow macaroni

    Homemade challah

    beverages

  • #1062501

    moish01
    Member

    hey 72, hot dogs?? what happened to your healthy streak?? hot dogs have nitrates! and are you gonna tell me that the challah is whole wheat too?

  • #1062502

    areivimzehlazeh
    Participant

    moish- whole wheat(aka WW) challah at my house dude (together with regular challah)

  • #1062503

    moish01
    Member

    yeah it’s around here sometimes too. it’s ok. sort of. (i’ll eat anything, but i’m not the biggest health fan)

    but not with hot dogs! that’s so inconsistent!

  • #1062504

    the challah is not WW this time… however… I eat WW Pita.

    re: nitrates – there is a brand of Hotdogs in the freezer section that do not have nitrates – however, the dextrose (sugar) is too high for me. I go for the reduced fat hotdogs and when I can find them the beef and veal combination hotdogs.

    btw, I just finished making the chili…

    I made a plain bland more one

    and…

    a four alarm version. I will let the junior “72’s” add red hot sauce to their desire

  • #1062505

    moish01
    Member

    ah ok. you think they’re really healthy? you wish. but ok, i won’t spoil your seuda

  • #1062506

    22OldGold
    Participant

    Franks in Blanks go so fast by us and potatoes.

  • #1062507

    SJSinNYC
    Member

    Mod72 – what scoville level is your chili?

    Bland chili is really just stew.

    “4” I have gone in the past as high as “7” put, I am getting too old for that.

    the bland is more of a meat sauce – browned up chop meat with onions a little tomato sauce and spices – for those who do not like any heat. YW Moderator-72

  • #1062508

    moish01 – I never claimed to be a health food eater – you must be confusing me with Mrs. YW Moderator-72 – she won’t touch most things that I cook. I eat whole wheat for the same reason that I do not eat sugar.

    as a side note – I deleted your comment in the other thread (yes, you know which one) -let’s try to keep everything above board.

  • #1062509

    kapusta
    Participant

    72 where’ve you been the last few days?

    I’ve been looking in every so often, however, I had a really big project due and I had limited time to stop in. I kept looking for the “where is 72” thread… :o)YW Moderator-72

  • #1062510

    moish01
    Member

    oh, ok. that clears thing up, doesn’t it?

    sorry! can you fix it for me? just this once?

    come on- as a present for passing my road test! even though i can’t drive yet ;(

  • #1062511

    SJSinNYC
    Member

    Mod72, I assume you mean 4,000-7,000 right?

  • #1062512

    kapusta
    Participant

    OK mod 72, glad to have you back! in the future please put your modding before anything else. 😉

  • #1062513

    JayMatt19
    Member

    How would you describe your seuda?

    At my place we have bochurim from Yeshiva over (no bad drunks). We speak Torah during the first half of the meal, and as it gets closer to shkiah, we sing songs which are bakashos (afterall, Kol HaPoshet Yad nosnin lo is also applicable between you and HaKadosh Baruch Hu!). At shkiah we put away the wine, put out lots of water, and sing songs of shevach and hoda as we sober up for benching and ma’ariv.

  • #1062514

    oomis
    Member

    Thanks for all the good wishes, they must be working, because B”H I am starting to feel like a human being again. I have had a hard winter, for some reason, but B”H am finally on the mend, and let it be a kapara.

    SJS, when I am feeling a little better, I promise bli neder to find my creamed chicken recipe for you. You use the Pepperidge Farm pastry Cups, bake them as directed, remove the tops with fork tines, scoop out a little of the insides and then stuff with the chicken mixture. It’s made with some cooked chicken, chicken broth, white wine or cooking sherry, frozen peas,canned mushrooms (optional, but I like it), salt, pepper, pareve creamer, and flour. I don’t remember the exact proportions, but when I can find the cookbook with the recipe, I’ll print it for you. It is a HUGE hit at my Shabbos and Yom Tov table. You can also use flaked canned salmon, rather than chicken, if you like.

    I hope everyone is enjoying a wonderful freilichen Purim. B”H, except for a fireworks incident at midnight (and another neighbor complained this time, because it scared their little kids), it was relatively quiet. The Yeshivah recently did some renovations, including a large gym/party room, so I guess the boys spent the majority of the evening there. Enjoy your respective Seudos, and may we be zochim to celebrate the next Purim as our only remaining chag, b’zman Bayis Shlishi.

  • #1062515

    David S.
    Member

    oomis refuah shleima, and also, mod72, in my house, pasta sauce has both cayenne and paprika. someone mixed up the paprika (which there is a lot of) and the cayenne. I ate it. I drank 2 big glasses of water, but still I liked it. Now whenever I eat too spicy foods I throw up the next morning. thats the end of my being adventurous with the hot stuff.

  • #1062516

    David S. skip the water – eat bread – water spreads the heat, bread absorbs it.

    SJSinNYC – I was referring to the rating (between I and 10) not the value. the heat came mostly from jalapeno peppers which is rated 4, however, I did have a little cayenne in there also which is rated 7. probably averaged out to 5 based on % of overall ingredients. 5 is between 5,000 – 15,000 Scoville Units. one last thought – after I actually tasted, I downgraded it from a 4 alarm to a 3 alarm – it had a nice kick.

  • #1062517

    squeak
    Participant

    Anyone who hasn’t ironed out their menu yet can no longer be helped.

    Topic Closed

  • #1062518

    no squeak – it’s still open…

    only now the thread is titled Purim Seuda- What Was On Your Menu

  • #1062519

    Just Smile
    Member

    On my menu was

    1 bottle of Auchentoshan

    and

    1 bottle of wine

    the rest was a blur

  • #1062521

    flatbush27
    Member

    Appetizer: stuffed Cabbage

    Soup:hearty beef vegie

    main: deep fried crispy chicken fingers; brisket

    side dishes: mashed potatoes with briskets gravy; ratatoilie; carrot kugel; caesar salad with homemade garlic croutons

    drinks: wine

  • #1062522

    squeak
    Participant

    Mod72 – does that mean that only Moderators are allowed to close topics? No fair, you guys have too many superpowers as it is…..

  • #1062523

    squeak,

    I think a rebellion is in order, don’t you? 🙂

  • #1062524

    mazal77
    Member

    HaHa you changed my thread – Purim Seuda – What WAS on your menu?? Good move rather then closing the thread just yet.

    Well I made a vegetable lo mein, to bring to my family’s Seuda. Everyone had make something, so here is what everyone one brought.

    Challah

    Wild Rice with Cranberries & apricots

    Barbequed Chicken wings & drumsticks

    Bread Sesame Chicken Breasts

    Sweet and Sour Meatballs

    Yebra(Stuffed Grapeleaves, this time made with pineapple)

    Vegetable Lo Mein

    Orzo Salad

    Avocado Salad

    Meat Borekas

    Potato Borekas

    FRANKS IN BLANKS(Yeah, I know, everyone had that, and I have come up with a theory as to why, first, they are good, kid & adult friendly, and the biggie, EASY TO MAKE!!)

    Beer, Wine, Soda, Seltzer, Tea, Coffee, Water

    Fruit

    Birthday Cake (for one of the kids)

    Cherry Tart (I got as a Mishloach Manot from the local Bakery and very yummy!!)

    Hamantashen

  • #1062525

    Anonymous

    my menu consisted of wine, challa, wine, more wine and some other real food but I don’t remember exactly what. It was all a blur except for the wine. 🙂

  • #1062526

    squeak
    Participant

    Roger, charlie. Good to have you in town again

  • #1062527

    thanks squeak.

  • #1062528

    mazal77
    Member

    Ames. sounds like you are starting a new thread, LOL!!

  • #1062529

    mazal77
    Member

    Anyway, the “broke our fast menu” was bagels from “Bagel Hole” and their famous, delicious Tuna fish. Cream Cheese, lox & Pickled Herring in Cream Sauce. (My Kids love that!!)

  • #1062530

    mazal77
    Member

    If you have any Knafe leftover, let me know!! LOL!! That’s my favorite. If you have any idea how to make it parve, that would be even better. I know someone who makes it parve, but she ain’t givin receipes out!!

  • #1062531

    SJSinNYC
    Member

    No posting yummy foods without recipes Ames. You know the rules – share 😀

    We ended up going out for Indian food with friends of ours. So we had lamb vindaloo and basmati rice and naan for seudah.

  • #1062532

    areivimzehlazeh
    Participant

    didn’t read this thread through- but we had outstanding food at our seuda. Chicken wellington, pickled french roast, doughless potato knish pie, deli roll, stuffed cabbage…. sorry, don’t know any recipes 😉

  • #1062533

    mazal77
    Member

    No Ames – I do NOT want to see another chocolate or cookie or potato chip bag. I have ended up eating all the leftovers. I felt so guilty throwing out that “only bitten once Hamantashen” , or half-finished bag of potato chips, that I ended up eating it.

    I just wondering how my kids don’t get sick. I was finally getting to clean out my boys room. I went through the garbage bag in their room shifting for recyleables and found TONS of candy/potato chip wrappers which they probably ate from even before Purim. I tell you the entire bag was FULL of wrappers. I didn’t want to count how many wrappers I found, but I should have counted so I could ask, how in the world did eat so much and where in the world did they get the junk in the first place, because, I didn’t buy that much junkfood. I went shopping today. I didn’t even need to do a delivery because, my shopping list was just the bare minimum. I didn’t need to go down the Junk Food/cookie Isle, And anyway the stores are getting ready for Pesach!!! AHH!! The count down begins!!

  • #1062534

    oomis
    Member

    For SJS – my creamed chicken filling (can go in a crepe, a turnover, or a puff pastry cup)

    3/4 lb sliced mushrooms (I use canned), sauteed in 2Tbs. margarine. Remove to bowl. In the pan used to saute the mushrooms, melt 3 Tbs margarine, and make a roux (paste) with that and 1/4 cup of flour and 1/2 tsp. salt. Add in one cup of chicken broth, 1/4 cup dry sherry or dry white wine, a 1/2 cup of frozen peas, and and 1 cup of pareve creamer. Remove from heat and stir in 2 egg yolks, whisking constantly to prevent curdling then add back onto a very low flame. Add in 3 c. diced cooked chicken (you can boil a few cutlets in vegetable broth and use that for both the chicken broth and cooked chicken). The mixture should hold together nicely, but be very creamy. If necessary to tin a bit, add more liquid, a tsp. at a time. If too thin, keep stirring and let the liquid reduce a little more. When done you may either refrigerate until about 20 minutes before serving,or fill the pastry cups or crepes, and reheat in the oven. For turnovers, fill the puff pastry squares, fold over, seal well, brush eggwash over it, (sprinkle on sesame seeds, if you like) and bake as directed on the package.

    When I make the pastry cups, I fill the cups with the chicken, the replace the tops and pour a little more of the filling over it before serving. There is always plenty of filling left. I think this will make about 12 or 18.

  • #1062536

    SJSinNYC
    Member

    Oomis, that sounds yummy! I will definitely try. Do you think rice milk would work instead of pareve creamer?

    Ames, specifically the Knafe! But any of those things sound yummy!

    As for Indian Food – there are a few in Manhattan, with hechshers that not everyone holds by. The ony my family eats by is Madras Mahal (not sure who gives the hechsher, but my mother checked it out). Look into it to see if you eat there – they have a yummy and cheap lunch buffet ($6/pp). There is also a new meat Indian restaurant in Teaneck that is under the RCBC so if you eat at any of the Teaneck restaurants, you would eat there too. Its so yummy!

  • #1062537

    oomis
    Member

    SJS, I can’t see why Rice Dream would not work well, as long as it functions like pareve milk. The idea is to give creaminess to the mixture. Let me know how it comes out. Also, use your own judgment. If you think the recipe needs a little more liquid or a little mroe flour, don’t be afraid to experiment.

  • #1062538

    Ferd
    Participant

    Bump!!!!

  • #1062539

    As long as you have chulipshes and kreplach, you’re yotzeh k’fi rov deios.

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