Not Quite Farewell

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As you probably noticed – well I hope a few people at least noticed – this blog has been very quiet for the past few weeks. I have certainly been busy but I also feel a total lack of inspiration and ideas.

The school front is much quieter, which is a very good thing. I have not read many books worth writing about recently and my spiritual life is not worth sharing right now.

After much thinking and worrying, I have now decided that I will write whenever I feel like it rather than fret about I can possibly write about.

Still a few posts are already scheduled: at least two book reviews I promised to write (even though I have not received the books yet), a few recipes and JPiX in March.

Meanwhile I may or may not post on this blog but will still visit yours; I am subscribed to a lot of your blogs.

I suppose saying goodbye is a bit hard so I will end this post with a question. Can anyone guess what the photo above features?

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Root Parsley Recipes

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When I got a whole kilo of root parsley in my CSA basket last Thursday, I was not sure what to do with it. I decided to try a variation on my Easy Potato Kumara Mash recipe (incidentally the most popular post on this blog) and then searched the web for more.

Easy Potato Root Parsley Mash:
– root parsley
– the same volume of potatoes
– garlic cloves
– salt and pepper

Peel and thickly slice the vegetables. Put them in a saucepan along with the garlic and cover with water. Boil for about 20 minutes. Drain, mash and season to taste. Add a bit of olive oil or a tbsp of fresh cream.

Fried Root Parsley with Ginger:
– 2 or 3 parsley roots
– Olive oil
– 1 tsp of fresh grated ginger
– 1 tbsp of honey
– 1 tbsp of soy sauce
– fresh ground pepper

Peel and slice the roots. Steam for 6-8 minutes. Drain well.

Heat the olive oil in a frying pan. Fry the parsley root slices with the ginger. When they start to brow, add the honey and mix well. Add the soy sauce and the pepper just before serving.

Gratitude in French Village

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I have already written about Le Chambon-sur-Lignon, a large French village but I had never been there. Driving south last week, we decided to stop there.

Unfortunately it was pouring with rain so all we saw was the Protestant temple where the people who protected the Jews during WWII worshipped and across the road the plaque that was put up to thank these righteous citizens.

“a farming village called Le Chambon-sur-Lignon made history by harboring some 5,000 refugees, most of them Jews, many of them children. A good deal of sacrifice was involved. The village basically doubled its size. Families took in children and their parents, making them feel as though they were fellow “Chambonnais” (citizens of Le Chambon), going to school, working on the farms, sharing meals, and so forth. There was great risk involved. The village became a center for the forgery of documents. It was obvious that Jews had virtually doubled the population of this remote village. The Nazis were not entirely stupid. Occasionally they would raid the village and interrogate the people, asking them about the children. But the Chambonnais stood firm.

The story gets more interesting. Almost all of the Chambonnais were Huguenot Christians. France had persecuted Protestants heavily, especially during the eighteenth century. Those who did not flee, and those who were not put to death for their faith, survived in particular pockets of the country. They kept the memories alive by meeting in worship, hearing the Bible preached by their pastors, and singing the psalms as well as folk songs that recounted their story. They felt a special affinity for the Jews. Le Chambon became the safest place in Europe for refugees from the Nazi horrors.”

The Germans knew something was going on. They had lists of the citizens, and some of the names were demonstrably Jewish. But a number of their soldiers were tired of their own disturbing tactics. At least one of them, fairly high up, decided to ignore the names on the lists. The comment in the documentary says of him, “You just never know who might get caught up in a conspiracy of goodness.”

excerpted from A Conspiracy of Goodness by William Edgar

The text of the plaque reads: “The memory of the just will always be remembered.” Psalm 112:6.

Alternate translation: “For the righteous will never be moved; they will be remembered for ever.”

“Tribute to the Protestant community of this Cevennes ground, and to all of those who followed its example, believers and non-believers who, during the Second World War, 1939-1945, united against Nazi crimes, in peril of their lives under the occupation hid, protected and saved all the oppressed by the thousands.

The Jewish refugees in Le Chambon-sur-Lignon and the nearby communities.”

More posts on the topic on this blog:
Righteous Among the Nations
Oasis of Peace

Kosher Revolution – a Book Review

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Because of work, the exchange with Sweden, the High Holidays and now the fall vacation I have not had as much time as I would have liked for experimentations in cooking.

However since I received a review copy of Kosher Revolution before Rosh Hashanah, I thought I would try and find a seasonal recipe in this new cookbook for the holiday.

Kosher Revolution aims at making “kosher cooking indistinguishable from any other kind.” By this the authors of this book, Geila Hocherman and Arthur Boehm, mean that modern cuisine and kosher cooking are quite compatible. The inspiration seems to come mainly from Mediterranean and Asian cuisines.

Kosher Revolution is divided into several clear parts that make it easy to navigate the book:
– Getting Started – tips on cooking as well as advice on a well-stocked pantry
– Hors d’Oeuvres and Starters
– Soups – a section that includes appetizing Newly Minted Pea Soup and Coconut-Ginger Squash Soup
– Fish – a unit where
– Poultry
– Poultry – nice-looking recipes for chicken with a change
– Meat
– Meatless Mains – Tess’ Penne with Blue Cheese, Pecans and Sultanas sounds great for a busy winter evening
– Sides – I intend to try Middle-Eastern Zucchini Cakes with Tahini Sauce for Hannukah
– Breakfast and Brunch
– Sweets – where I found the delicious Allie’s Apple Cake
– Basics- a section devoted to Challah, stock and sauces

The book is beautifully illustrated and the instruction easy to follow. I only have one regret: the recipes do not look as revolutionary as the title suggests. Nevertheless if Allie’s Apple Cake is anything to go by, they promise to be both reasonably simple and delightful.