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  • Don’t Pass Over Passover

    image from instagr.am
    I learned this weekend that, despite having been at most of the same Seder tables I've been at for the past 30 or so years, not everyone in my family has the same understanding of Passover as I do. As I've mentioned in the past, I'm the Jewiest Jew in the family, which isn't saying much, but I do recall the story of Passover from year to year, and have hosted my own Seders.  After a heated discussion based on this recent NYT article in which a new father questioned his own knowledge of Judaism and decided to proactively learn more to teach his son (and decided to write a new Hagaddah in the process), we abandoned The Concise Family Seder, used another, almost too-basic, Hagaddah as an outline for our Seder the following night.

    The result was a hodge-podge, somewhat crowd-sourced Seder where we bounced back and forth from our remedial Hagaddah to my friend Peter and I telling the story of Exodus with fill-ins from the group. It was somewhat unruly — not ideal for a ritual that literally translates as "order" — but fun nonetheless. I was told by some that they got more out of it than our usual Seder — but we'll see how much they remember next year. Maybe I'll draft a brief quiz.

    The following came up over the course of the evening as good sources for basic and/or additional information about the Seder, the story of the Exodus, and Judaism in general:

    The Brick Testament, particularly the story of Exodus.

    The Prince of Egypt – Passover simplified.

    Seder in a nutshell – there is a structure to a Seder. It includes the telling of the Exodus, but there are a few other things we're supposed to do as part of the evening.

    And, my favorite, Google Exodus.

    If you're interested in deeper knowledge of the history of the Jews from 1500 BC to shortly after the destruction of the 2nd temple, you can watch this PBS Documentary:
    http://video.pbs.org/video/1354541084
    http://video.pbs.org/video/1354542849
    http://video.pbs.org/video/1354548543
    http://video.pbs.org/video/1354559410

    Next year, in Jerusalem!!

  • Booze You Can Use: Drink, It’s Pesach!

    Gotta love a holiday which involves a requirement to drink four glasses of wine. If Manischewitz isn't your style, I'd suggest cocktails from The Sipping Seder, which mirrors the elements of the Seder plate, but in liquid form, or some of these thoughtful cocktail creations and Kosher spirits from @winenshine. Either way, L'Chaim, and a happy Passover (and/or Easter) to you and yours.

  • Fresh Air

    After some hemming and hawing about having to remove the bracket on my window that holds up my A/C unit, my superintendent has informed me that my windows will basically be sealed for the next 4-5 months while demolition is being done to the exterior of my building. Given that I keep my windows open at least a crack year-round, I am not pleased. Already feeling suffocated . . .

  • Booze You Can Use: Tequila

    Mark your calendars for these two upcoming events benefiting the Tequila Interchange Project. First, a four course spirited dinner at Mayahuel on Sunday, April 1st with cocktails by Jim Meehan of PDT, Misty Kalkofen of Brick and Mortar, Bobby Huegal of Anvil, and Philip Ward of Mayahuel. Dinner is $75, and you can RSVP at Mayahuel: 212-253-5888.

    If you can’t make it Sunday, head to Astor Center on Tuesday, April 3rd from 7 to 10 for an evening of tequila and mezcal cocktails. Your $25 ticket entitles you to try drinks made by Bobby Heugel (Anvil, Houston), Misty Kalkofen (Brick & Mortar, Boston), Don Lee (Cocktail Kingdom), Joaquin Simo (Death & Co.), Kelley Slagle (Cocktail Kingdom) and Phil Ward (Mayahuel), and benefits the important work TIP is doing to ensure the sustainability of biodiversity and culture in agave distillate production. Tickets are available online: http://www.astorcenternyc.com/class-tips-for-tip-fly-by-night-agave-bar.ac

    See you there!

  • Pro Bono Fest!

    Off to DC this morning for 2 1/2 days of the Pro Bono Institute Annual Conference, where I get to spend time and share knowledge with some of the best people I know. See you there, pro bono peeps! And never fear — making time for food and drink too. Just have to figure out when I can sleep and go to the gym . . .

  • History

    I saw a friend this weekend whom I hadn't seen in probably three years, although we Skype from time to time. Over the course of our visit, we came to the frightening yet strangely comforting revelation that we've known each other for close to twenty years — we met in 1995. So much has happened during that time, both in our own separate lives, and in the evolution of our relationship, yet it's still such a comfort to spend time together and know that we're still there for each other.

    I feel so lucky to have Christopher and many others who have been in my life for 20+ years — here's hoping we'll stick it out for at least another 20. Love you all!

  • Booze You Can Use: Have a Sidecar

    20100121sidecarPhoto courtesy Lush Life Productions

    The Sidecar has long been one of my favorite cocktails, and I realized earlier this week after reading this article about P.J. Clarke's bartender Doug Frost (who claims to make the best Sidecar in the world and is convenently located downstairs from my office) that I've been neglecting it lately. Will rectify that this weekend after I buy some lemons.

    Sidecar
    1 1/2 ounces cognac
    3/4 ounce lemon juice
    3/4 ounce Cointreau

    Shake over ice and strain into a sugar-rimmed cocktail glass.

  • Booze You Can Use: Cognac, Champagne and Chocolate

     

    News_image_2

    Three delicious things all in one place! Liquor.com is closing off the top floor of the Brandy Library for this private event on Monday, March 26, 2012 from 6:30-8:30pm. 

    You'll be able to walk around and visit the six tasting tables to sip and learn more about Cognac (hint: it's not just for sipping in front of a fireplace).  You'll also find cocktails at the bar, two champagnes, cheese, charcuterie, and a “cocoa sommelier” to help you pair the perfect chocolate with your beverages. As an extra bonus (and one of my favorite reasons to drink), a portion of the evening's proceeds will benefit City Harvest.

    Tickets are $55 and are available online.  Hope to see you there!

  • Brownies!

    This has been my go-to brownie recipe for well over 20 years. I originally copied it from the back of a package of Nestle Toll House morsels onto an index card, which I have long since lost, but the recipe has remained in my repertoire. They are simple, rich, easily tricked out to your liking, and always get rave reviews. You can thank me (and/or curse me) later.

    ¾ cup unsifted flour
    ¼ teaspoon baking soda
    ¼ teaspoon salt
    1⁄3 cup butter
    ¾ cup sugar
    2 tablespoons water
    1 (12 ounce) packages Nestle semi-sweet chocolate chips, divided
    1 teaspoon vanilla extract
    2 eggs
    ½ cup nuts, chopped (optional)

    Preheat oven to 325 degrees.
    In a small bowl, combine flour, baking soda, and salt; set aside.
    In a small saucepan, combine butter, sugar, and water.
    Bring just to a boil, then remove from heat.
    Add 6 ounces (1 cup) chocolate morsels and vanilla extract.
    Stir until morsels melt and mixture is smooth.
    Transfer to a large bowl (I often skip this step and just do it all in the saucepan).
    Add eggs, one at a time, beating well after each addition.
    Gradually blend in flour mixture.
    Stir in remaining 6 ounces (1 cup) of chocolate morsels and the nuts.
    Spread into a greased 9-inch square baking pan.
    Bake 30 to 35 minutes.
    Cool completely before cutting.