Text 35300, 86 rader
Skriven 2010-03-01 12:53:00 av Glen Jamieson
     Kommentar till en text av Stephen Haffly
Ärende: BAD THINGS 2 DO 834 00301
=================================
 -=> Quoting Stephen Haffly to Glen Jamieson <=-

Greetings Stephen,

 GJ> I carry no banner for the very successful, if repressive, government
 GJ> of that country, and have visited Hongkong and Macau, but I refuse to
 GJ> go to Burma, which is imo much worse.  I admire the bravery of the
 GJ> Hafflys in going to Israel.  My nunnish sister has been to Israel and
 GJ> Palestine and survived un-bombed in both countries.  She was slightly
 GJ> bombed in Belfast.

 SH> Bravery?  We felt very secure going to Israel.  They are prepared, and
 SH> seeing Israeli Soldiers in various locations with their weapons did
 SH> not bother us in the least.  We were never in any location where we
 SH> felt threatened.

I was thinking of all the un-aimed Palestinian rockets that we hear
about, raining down on Israel.

 SH> Besides, we weren't the partying bunch.  We were a group of seminary
 SH> professors, students, and others going on a study tour.  We had a
 SH> great time, and learned a lot in the process.

That would have given you the opportunity to have some very
stimulating discussions, and hopefully make some new friends.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Israeli Baklava
 Categories: Jewish, Middle east, Desserts, Pastry, Israeli
      Yield: 1 Servings
 
           Pastry
      1 lb Phyllo pastry sheets
    1/2 c  Chopped almonds
  1 1/2 c  Melted sweet butter
        ds Ground clove
      5 tb Sugar
      1 ts Cinnamon
      2 c  Walnuts, pistachio nuts or
           Hazelnuts, roughly chopped
           Syrup
      2 c  Water
      2 c  Sugar
    1/2 c  Honey
      3 sl Orange & lemon rind
      1    Cinnamon stick
      3    Cloves
      1 ts Lemon juice
 
  Pastry:  Place sheets of phyllo pastry in a 13x9x2 inch pan, brushing
  every other sheet evenly with butter.  When ten or twelve sheets are
  in place, combine walnuts, sugar, cinnamon, and clove, and spread 1/3
  of this mixture over the sheet.  Place another five or six buttered
  sheets of phyllo on top of nut mixture.  Repeat this process two more
  times, alternating nut mixture with five or six sheets of buttered
  phyllo. Preheat oven to 350 deg F (180 deg C). With a sharp knife,
  cut baklava into diamond-shaped pieces. Heat remaining butter (there
  should be about 1/2 cup) until hot and light brown. Pour evenly over
  the baklava. Sprinkle a few drops of cold water on top and bake for
  30 minutes. Reduce the temperature to 300 deg F (150 deg C) and
  continue to bake for one hour.
  
  Syrup:  In a saucepan combine water, sugar, honey, lemon juice,
  orange and lemon rind, cinnamon stick and cloves.  Heat mixture until
  a drop forms when placed into a cup of cold water, then simmer for an
  additional 20 minutes. Strain. When the baklava is baked, pour syrup
  over it. Makes 30-36 pieces.
   =====================================================================
                     Israel Information Service Gopher Information
  Division Israel Foreign Ministry - Jerusalem
  :            Mail all Queries to   ask@israel-info.gov.il
  =====================================================================
  BAKLAVA (Honey and Nut Pastry) ============================== Baklava
  is a delicacy found throughout the Arab world.  The Jews who came to
  Israel from Arab countries continue to prepare and enjoy the taste of
  baklava. This sweet pastry is sold in both Jewish and Arab markets,
  and comes in a multitude of varieties.
 
MMMMM
 

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