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  • in reply to: Wedding Prep- How? #1044095

    Daven that Hashem should answer all your tefillos and bakashos l’tova throughout your life together ad me’ah v’esrim shana. (Not just your tefillos on yom ha’chupah, but your tefillos even after.)

    in reply to: bina article on acne and letters to ed in response #886536

    I went to two different dermatologists to treat my severe acne and neither of them put me on accutane. There are other available medications. I had side effects to two of them. The private doctor I used (cost an arm and a leg – he doesn’t take insurance) really worked with me. He took one step at a time and monitored the results. When I had a side effect to a medication, he immediately took my off it and then waited a little before putting me on a different drug. I had no long term side effects. “Magic” cures don’t work well and don’t last as long.

    in reply to: Please Help us with your Vote #877291

    I didn’t read all the postings, but this link is much better than the one with the leading votes. It seems to be a rally of who can get the most votes. So why not support a Yeshiva?

    in reply to: Moving to Israel #871910

    I know someone who sent about 10 suitcases with people coming to Israel over the summer and Yomim Tovim. She paid $50-$70 for some, but she had almost everything she needed when she got to Israel. She said it was easier because she had to pay for the second piece because otherwise no one would have had room for her bedding, linen, lens solution, corelle, and cutlery. She was also very organized and gave each traveler a clear list of exactly what was in the suitcase.

    in reply to: Sheitels and cuts- quality and customer service #910767

    adorable – Shifra is great! Her cut… her patience… everything about her, especially for a kallah – she really gives her time.

    in reply to: Why we are not married! #782239

    I could tell you too many reasons people have speculated: “too picky,” “too accomplished,” “too educated,” “too busy to date,” “too heavy,” “to plain,” “too simple,” “no major yichus,” “too fum,” “not yeshivish enough,” “too closed minded,” “younger siblings skipped ahead,” “wants a Moshe Rabeinu,” “went to the ‘wrong’ schools,” “davens in the ‘wrong’ shul,” “too quiet,” “too talkative,” etc.

    The real reason is because Hashem has His master plan, time, and place for everything.

    in reply to: Night Camp for Teens in Brooklyn? #780473

    Call the school on Monday and ask for the info. Someone should be able to give you the email address and/or the telephone number(s) of those heading the program.

    in reply to: 7-11 = Coffee Room #780235

    Jolly Rancher, you left out those who come in quietly listen to what’s going on aroung them, take the drink/food-for-thought, respond politely to questions, and move on with their day. They know the owners, would recognize them if they saw them on the street, but the owners only know them when they come in and ask for their drink.

    Great comparison! (Even though I’ve been to 7-11 only once in my life.)

    in reply to: Night Camp for Teens in Brooklyn? #780471

    Time Out is in Prospect Park High school.

    On a scale of 1 to 10 it rates 10+!

    in reply to: Share Your Worst Date Ever! #778037

    Guy wanted to know WHY on all aspects of my upbringing, such as:

    Why I live in the neighborhood I live in? (well, I didn’t think I had to move out of my parents’ home in order to get married)

    Why I went to the schools I went to? (How much of a say does a 13 year old have in choosing a school?)

    Why I daven in the shul I daven in? (I’ve been davening there from before I knew the alef-bais)

    I felt like asking him WHY he’s going out with me if he so concerned about my upbringing.

    in reply to: Shavous Recipes #1017287

    This quick, easy, low-fat, and delicious recipe was in last year’s Yated.

    1 graham cracker shell

    1 16-oz cottage cheese

    2 eggs

    2 T. vanilla sugar

    2/3 C. sugar

    2 heaping T. flour (you can use whole wheat if you like)

    chocolate syrup (optional)

    Combine cottage cheese, eggs, sugars and flour. Blend for 1-2 minutes with a hand blender.

    Pour into pie shell.

    Optional: Create a web with chocolate syrup.

    Bake at 350 for 1 hour.

    in reply to: Feeling like a dead end… #776870

    Treat youself!

    Start planning an outing with friends/family or a mini vacation/weekend. It keeps you busy and the anticipation will help your mood.

    Hatzlacha raba!

    P.S. Unfortunately, talking from experience.

    Which version do you have?

    Could be a problem with your CD/DVD settings. Try saving it straight onto your computer.

    in reply to: Oxymorons #797844

    Written on Florida Natural’s

    “Made responsibly in China.”

    in reply to: Why does everyone think they recognize me? #754265

    I have the kind of job where more people know who I am than I actually know who they are. I’ve gotten used to just politely smiling and pretending I know them too.

    in reply to: Gebrochts #940769

    We don’t brok, but we’re not up to cooking/baking either. So we didn’t dig up our recipies.

    Maybe someone can find the link to last year’s recipies. I do recall someone posting a good ice cream recipe.

    in reply to: singles dont give up! #752521

    The trick isn’t only to “get married” but to “to stay married” as well. Unfortunately, divorce is rampant today. Yes, I have a “right” to be “picky” on certain nuances.

    in reply to: Shlach Manos in Israel #750012

    Many places advertised in the Bina and Mishpacha. Oh! Nuts has some baskets starting at about $36 probably plus shipping. You can also try and

    in reply to: Hechsher on soaps and sponges? #743831

    bordstiff, most sponges are “pre-soaped.” If you’ll look at the packaging you’ll often see some mist on the plastic and when you take it out of the packaging it’s often moist – hence the need for a hechsher.

    in reply to: Things to Do in Miami #723704

    The “Go Miami Card” has some very good attractions included. I got it – and I appreciated the fact that I didn’t have to keep thinking about every penny along the way – just thought about making the most of what I paid for already. Even if you don’t get it, look at what’s included to get an idea of the many attractions available. Their website is

    Enjoy and have all of us in mind!

    in reply to: School tomorrow?? #726847

    Prospect Park has already announced that they will be closed tomorrow.

    in reply to: Anyone Have A Delicious Challah Recipe? #1210920

    happym19, Glad you enjoyed!

    in reply to: Anyone Have A Delicious Challah Recipe? #1210913

    Oops! Just realized I put down the wrong amount of flour for a bread machine in an earlier post. When I do it in the bread machine I put in 3 2/3 Cups flour. (7 1/3 Cup would be for a Kitchenaid mixer.)

    Note: You have to know your bread machine (or read the manual). Some machines require that you put in the wet ingredients first while others require the dry the ingredients first. If you do it in the wrong order your machine might not mix it at all.

    Egg Challah Bread Machine Recipe

    3 2/3 Cups flour

    1/3 Cup sugar

    1 1/2 teaspoons salt

    1/3 Cup oil

    2 eggs

    3/4 Cup water

    2 teaspoons yeast

    Whole Wheat Challah Bread Machine Recipe

    3 Cups flour

    1 1/4 teaspoon salt

    4 Tablespoons olive oil (alternate with honey)

    3 heaping Tablespoons honey

    3/4 Cup water

    1 egg

    2 1/2 teaspoons yeast

    in reply to: Anyone Have A Delicious Challah Recipe? #1210906

    nachas, I never tried substituing this recipe with whole wheat flour. I have a different whole wheat recipe – which is drier than my regular challah recipe.

    2 1/4 Cups lukewarm water

    7 1/2 teaspoons yeast

    12 Tablespoons olive oil (alternate with honey)

    9 heaping Tablespoons honey (if you alternate with olive oil the honey will slide off the spoon)

    3 eggs

    9 Cups whole wheat flour

    3 3/4 teaspoons salt

    Same instructions as any challah recipe. My tricks are the same: beat all ingredients with half the flour and salt with a regular cake beater then switch to the dough hook when you add the remaining flour. When you punch it down after 1 hour, put it back on the mixer with the dough hook.

    Personally, I don’t do an egg wash on whole wheat challah, I find that it gets a little sticky.

    in reply to: Anyone Have A Delicious Challah Recipe? #1210905


    1) this challah recipe is very soft. That’s why I recommend using oil and not flour if the dough is a little sticky when braiding it.

    2) I usually divide the dough into 4 and from there make whatever size challos I need. Each of the 4 sections can make a large, 2 mediums, 3 smalls, or 8 bilkelach – or just divide it however you like. (When I’m lazy, I make a quater of the batch in the bread machine – use 7 1/3 Cups flour.)

    3) Sorry I left out the 350. Length of time is estimated; you have to check the bottom to see if it’s ready. I don’t like when it gets overdone because I often freeze challah ahead of time.

    I forgot to mention the egg wash. I use about 3 egg yolks diluted with a little water and about 3 teaspoons of sugar. (My family likes a sweet crust.


    in reply to: Anyone Have A Delicious Challah Recipe? #1210896

    This is THE best challah recipe. Guests often call after shabbos for the recipe.

    3 Cups water

    8 teaspoons yeast

    1 1/3 Cups sugar

    1 1/3 Cups oil

    8 eggs

    6 teaspoons salt

    5 lb flour

    Combine lukewarm water, yeast, sugar, oil, eggs, and half the flour in the mixing bowl.

    * If you mix it with the regular cake beater (at this point) it kneads much better.

    Add the salt.

    * Switch to the dough hook and add remaining flour.

    Let the dough rise for one hour.

    * For a lighter challah, knead the dough again for a minute using the dough hook.

    Let the dough rise an additional hour.

    Braid the challah and let it rise for 1/2 an hour. If the dough is a little sticky, lightly grease your hands.

    Bake: bilkelach – about 25 minutes (depending on size), small challahs – about 1/2 hour, medium challahs – about 40 minutes, large challahs – about 45 minutes.

    * Tricks I’ve found that really made a difference in the challah’s texture.

Viewing 26 posts - 1 through 26 (of 26 total)