Leora Presents 100=20 While Kindergarten Son Hides Under Table
Way back over ten years ago, my then kindergarten age son and I were supposed to do a presentation to the rest of his class on a topic related to the book of Breishit. However, my ever social son never took a class with Janice Tomich on presentations skills, so he hid under the table. Instead, I gave the presentation myself.
It seems I started to blog about 100 20 and 7 back in 2008, but I never completed the post. Can anyone explain in the comments how 100 equals 20?
(Update in 2022: see the comments to learn why 100 – 20).
Thank you to Batya for hosting JPiX, the Jewish Photo Bloggers Blog Carnival, Feast Your Eyes Edition.
Cosmic X: The Whole World is Like a Narrow Bridge
I will be hosting the fall edition of JPiX. If anyone wants to host a winter edition, please let me know. If you have an appropriate post, please submit the post for the fall edition.
shelf with avocado, cantalope, garlic and butternut squash
Starting a new theme this month, I plan to photograph a shelf in my kitchen where I store fruits and vegetables that don’t need refrigeration. I expect it will change each month, and maybe in the process I’ll learn a little about photographing indoor subjects.
Congregation Agudath Achim in Bradley Beach, New Jersey may not be the most picturesque part of the Jersey Shore, but for those who attend services at this little shul, it is a special place. My in-laws’ friends threw us a Sheva Brachot (party after getting married) for us here way back in 1993.
Batya will be hosting a JPiX carnival this coming August 4 – if you have any posts with photos relevant to a Jewish Photo Bloggers’ Carnival, please submit them to http://blogcarnival.com/bc/submit_987.html.
Everyone in my family except me likes playing miniature golf. I get bored quickly, and I prefer taking photos of the colorful little balls.
True confession – these photos were taken last spring, on two different occasions. It’s still too hot to do much outside other than swim in the pool. By the time it’s cool enough for me to spend lots of time outdoors, Robin will have closed up Summer Stock for the season.
What do you do with the tomatoes that drop to the ground while still green? If they are large enough, you can put them in a windowsill or a paper bag and hope they ripen properly. Or you can make fermented tomatoes – a tasty, healthy treat.
Ingredients:
1 tsp. sea salt (approx.)
2-3 tomatoes, cut into wedges (the fermentation went quicker when I cut the tomatoes)
2 – 3 cloves garlic, peeled
1 tsp. pickling spice: mine has pepper, dill, mustard seeds
Optional: dill seed from homegrown dill
Put all the ingredients in a jar. Cover with water. Cover the jar with a cloth and a rubber band.
Does my jar look a bit like Laurence of Arabia? Let the pickles sit for about a week, maybe less if it’s very warm. Be sure to check it every day. When it begins to form a little foam on top, it is fermenting. That’s when I usually cover it with the jar lid and put it in the refrigerator.
If you try this, please let me know. It’s even easier than pickling cucumbers.
