Archive | May, 2012

Things I Am Afraid To Tell You

30 May

Bandwagon ——–> me.  There’s this semi-bizarre craze that has spread over the bloggy world, where all these women (it’s always women) have decided to open their hearts and souls on their blogs and share in The Things I Am Afraid To Tell You. Most of them have blogs with actual content (unlike this here party) e.g. design/food/DIY/technology/politics/fashion etc. so it is kind of cool to have a bit of ‘behind the curtain’ peek at who’s really running the show.

My blog is just about me. I think I’ve probably said these things out loud, making it not much of a reveal. But I’m going for it anyway, because I likes a good craze.

1. I don’t understand the stock exchange.  The Nasdaq, FTSE (footsie?), stock prices, market prices – this is babble to me.

2.  Despite wanting to write a novel so badly it makes my teeth hurt, the fear of failure and/or mediocrity is so overpowering I can’t even sit down to brainstorm. I think of all the wonderful, beautifully worded books I have ever read and I am petrified.

3. When I was about 7, I stole a packet of mini Mentos from the corner shop. I have no idea why I didn’t just ask mum to get them for me.

4.  I am constantly fearful. When I see a child wander too close to a train platform edge, or held too loosely by the railings of the women’s level at shul, I imagine them falling. My mind conjures the worst, possible consequence. I worry (i.e. am certain) that this will make me a paranoid, suffocating mother one day.

Phewwwww. That’s out.


Wednesday Wonders!

30 May

Hmm. Good point.


… to the gorgeous ‘Breath of Life‘  by Florence + The Machine from the Snow White and the Huntsman soundtrack.  Excited for the movie. 

Florence + The Machine; a still from ‘Breath of Life’ recording


Salted Caramel anything – shortbread/cupcakes/frosting/chocolate covered shortbread cupcakes with frosting. I have at least 4 recipes for salted caramel something saved to Evernote at the moment.

Salted Caramel Shortbread. Drool.


“Summer afternoon – the two most beautiful words in the English language.” – Henry James.  Don’t you agree? The promise of sunshine, grassy knolls, sparkling white wine and strawberries – pack your hamper and go picnic!

This gal is super excited about picnicking. Photography:


Jams. All the delicious summer fruits are arriving into our locals and supermarkets here in Israel – time to preserve! While we don’t have yummy blackberry or raspberry here, the strawberries, peaches and nectarines are perfect for jamming. 

Insanely organised and well-stocked pantry #jealous

Happy Wednesday!


Lemon Cupcakes

29 May

Martha Stewart’s Lemon Meringue Cupcakes


28 May

Molly Ringwald, all in her 80’s glory.


24 May

Kosher Shavuot flowers from Design Megilla

This time of year brings up lots of happy memories for me and is also my favourite Israeli season – flowers are in bloom and abundance, the air is fresh and inviting, mornings are still chilly and – crucially – I can still get away with a long sleeve!

Summer will be here before we know it, so I’m enjoying this time while I can.

While I usually stick to baking indulgent desserts and treats for Shavuot, as per le Jewish tradition, this year I wanted to go all out and attempt the big kahuna: cheesecake. My plans have been foiled however, as this week has been (wonderfully) full with engagement parties and weddings, leaving no time to bake before the holiday. But I’m posting a delicious sounding recipes below, and maybe you can make it for me and let me know just how yummy it turns out. Deal?

It’s important to note, I think, that Shavuot commemorates the giving of the Torah, but not the receiving. As we learn from the wise men and women who have studied a lot of Torah and written a lot of books about it, we’re supposed to receive and accept the Torah upon ourselves on a daily basis. It’s a continual, reciprocal thing. 

This week, we celebrate the gift of the Torah to the Jewish people. May we each be blessed to receive it in our own individual, glittery, awesome way.

Cranberry-Orange Cheesecake (from


  • 2/3  cup Crushed chocolate wafer cookies (12 to 13 cookies)
  • 1-1/2 tsp.  Orange peel zest
  • 2 tbsp. Melted butter
  • 8-oz. pkgs. Reduced-fat cream cheese
  • 3/4  cup Sugar
  • 2 tbsp. All-Purpose flour
  • 3 Eggs, lightly beaten
  • 1/3  cup  dried Cranberries
  • 1/4  cup Cranberry juice (or fat-free milk)
  • 1/2  cup Fresh cranberries, coarsely chopped

Directions:  (Preheat oven to 375 degrees F)

1. For crust: In a bowl combine crushed cookies and 1 teaspoon of orange peel zest. Stir in butter. Press crust in bottom of 9-inch springform pan; set aside.

2. In mixing bowl beat cream cheese, sugar, and flour with electric mixer on medium speed for 5 minutes.

3. Mix in eggs and remaining 1/2 tsp. orange peel until combined. Fold in dried cranberries and juice. Pour into crust-lined pan. Sprinkle with fresh cranberries.

4. Bake 35 to 40 minutes or until a 2-1/2-inch area around edges appears set when gently shaken.

5. Cool on wire rack 15 minutes. Using a small sharp knife, loosen edges from sides of pan. Cool for 30 minutes. Remove sides of pan. Cool completely.

Cover and refrigerate at least 4 hours before serving!

                     Chag Sameach!