Mediterranean Slaw with Mint and Pistachios

kosher pareve recipes, kosher recipes, kosher salad recipes

Mediterranean Slaw with Mint and Pistachios

1 Comment 30 June 2010

Try something different for your 4th of July BBQ – this is a light and refreshing cabbage slaw with Middle Eastern flavors of lemon, mint and pistachios.  It’s great with grilled fish, chicken or kebabs.

  • 14 oz. bag of coleslaw mix or 5-6 cups finely shredded green cabbage
  • 1.5 tablespoons fresh mint, chopped
  • 1/3 cup unsalted toasted pistachio nuts, coarsely chopped


  • 1 garlic clove
  • 2 tablespoons lemon juice
  • 1 tsp. dried mint
  • 1/2 tsp. ground sumac
  • 1/2 tsp sea salt
  • 4 T olive oil
  • pinch of sugar

Smash garlic clove with the back of a knife to bruise and combine with other dressing ingredients.  Let dressing sit for a bit,  remove garlic clove, and mix with shredded cabbage. Refrigerate for 1/2 hour to an hour. Add in fresh mint and toasted pistachios. Season to taste with salt and pepper.

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Party by the Pool

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Party by the Pool

No Comments 29 June 2010

Hot summer days and cool summer nights lure us  to entertain poolside. Even your teeniest guests can’t break these gorgeous yet sturdy dishes and serving pieces. Your guests will never believe that they are melamine!

Use them for barbecues, lazy day picnics, and parties on the beach.

They are so well priced- you can buy a set for dairy, AND meat and you still wont break the bank.

Treat yourself !!!

1-Bamboo Inspired Drinkware

2- Winchester Mandala

3- Rainbow Acrylics

4-Polka Dot Fun

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Wheatgrass- “The Next Big Thing”

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Wheatgrass- “The Next Big Thing”

3 Comments 27 June 2010

According to Albert Bijou, the  owner and health guru of Back to Nature, wheatgrass juice is “the next big thing”.  It can be mixed with any fruit smoothie or you can drink it straight up. Albert is offering all Jewish Hostess readers $1. off of  any wheatgrass shot!

Read on….


It helps increase a person’s stamina, build healthy blood, cleanse the whole system, aid digestion, make bowel movements regular, reduce cravings for addictive substances, improve fertility, inhibit the growth of disease causing bacteria and the activity of cancer-causing chemicals as well as ease practically every physical and mental ailment you would expect to encounter among people who are not properly nourished.

Wheatgrass juice has as much vitamin C as citrus fruits and is as high in vitamin A as dark green lettuce or carrots. It’s an excellent source of B-vitamins, including laetrile, and contains vitamin E and K as well. Wheatgrass juice contains all the minerals in healthy soil, over 100, including calcium, iron, sodium, potassium, magnesium, and a variety of trace minerals such as selenium and zinc. It also contains all eight essential amino acids, also known as the building blocks of protein. Young wheatgrass contains more enzymes than at any other stage of growth. It has simple sugar, which accounts for its sweet taste. But wait; as if all this wasn’t enough, the solid portion of the wheatgrass juice is 70% chlorophyll – condensed sun energy and the world’s most effective body protector and healer.

Albert Bijou
Back to Nature Restaurant
535 Kings Highway – Bklyn NY
Tel 718-339-0273
Web Page

Visit Back to Nature on Main Street in Allenhurst this summer!

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Stay Cool with a Lemon/Ginger Spritzer

healthy body, healthy living, kosher drink recipes

Stay Cool with a Lemon/Ginger Spritzer

1 Comment 26 June 2010

Stay Cool with a Lemon/Ginger Spritzer
by: Marissa Anteby

Ahh, summer’s in full swing. With all your seasonal outdoor activities, make sure to play it safe and take care of yourself so you don’t get overheated. Here are some general tips to keep cool and prevent de-hydration in the hot weather:

  • Wear light-colored, loose-fitting clothing.
  • Take rest breaks, sitting down and relaxing on days that are hotter than usual.
  • Avoid strenuous activities between 12pm and 2pm, the hottest part of the day.
  • Avoid alcohol, and stimulants not recommended for consumption in the heat.
  • Be on the look out for early signs of dizziness, cramps, clammy skin, and extreme weakness.
  • If you are particularly sensitive to heat and humidity, try exercising indoors in an air-conditioned environment on extremely hot or humid days.
  • Consider exercising for shorter bouts throughout the day, instead of one big workout.
  • Sip water throughout the day, especially before, during, and after exercise.

Reviving your zapped energy on hot summer days is a breeze with a tall drink of lemon/ginger infused water. It’s sure to quench your thirst and give you an at-home spa feeling.

Follow the recipe below to stay hydrated. Being out in the sun causes fluid loss through perspiration faster than you realize. It’s important to drink plenty of liquids in order to maintain your body’s proper balance of saturation.
Lemon/Ginger Refresher

1/4 cucumber, sliced thin

1 lemon, sliced thin

6 sprigs of fresh mint

1 tsp. grated ginger (this aids digestion)
2 quarts iced water

Place cucumber slices, lemon slices, mint sprigs, and grated ginger in a pitcher. Fill with the iced water.

Store in the refrigerator or pour in to 8oz. water bottles and take this instant refresher with you to go!


Marissa Anteby is a wife, and a mother of 4 children. Her company hosts holistic exercise classes in Cycling, Pilates, and Yoga, in cities throughout New York and New Jersey. Marissa maintains more than 10 wellness related certifications, including Reiki Massage, and Thai Yoga Massage.

A Parasha Ponder…Parashat Chukat

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A Parasha Ponder…Parashat Chukat

No Comments 17 June 2010

In this week’s Torah portion, Hashem instructs Moshe to speak to the rock to bring forth water for the people. Instead of following these exact instructions, Moshe is flustered by the congregation’s nagging and hits the rock. Furthermore he calls the people “you rebels.” Moshe’s reaction does not please G-d, and Moshe is consequently punished.

Luckily for us, the bible is not filled with perfected angels treading on clouds, but rather with actual people living on the rough terrain of life, providing stories we can learn from.

How Moshe reacted makes me think about what regular people do in frustration. Most of us (not me,) raise our voices and find some way to bully our viewpoints through. Who of us can say (maybe me) that we have not once used name-calling to try to inspire someone to improve?

Parents, teachers, and spouses especially hold very close mirrors that can reflect a lasting picture. Calling a person lazy, stubborn, dumb, sickly or annoying is like placing a permanent and damaging brand on his or her self-image. While it is better to say: You are acting lazy, dumb, sickly, and/or annoying, it is still better is to say: You are helping me so much, I love what you are saying, you look better today, thanks for being so kind, showing such patience…

And when loved ones just don’t inspire these words, I say, hold your tongue and look harder.

Gifts That Give Back

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Gifts That Give Back

No Comments 17 June 2010

The best gifts are always the ones you can enjoy too. Your husband knows that trick, thats why he books a vacation for your anniversary instead of buying you jewelry. He wants in. Here are some gifts that you can snag a little joy from, or just plain snag.

Margaritaville Bahamas Frozen Concoction Maker – $199 (Frozen drink maker… ‘Nuff said.)

Power Drill - $129 (I saw a commercial for this on TV and I actually thought, OH WOW, I want this! No more paintings propped against walls instead of hung where they belong!)

John Allan’s Hair Products and Membership (Cause who wants their man looking scruffy… Well I do, so I guess this one is more for them than for you.)

Olive Oil of the Month Club $22/month (Gourmet Olive Oil delivered to your doorstep. YES!)

Ipad – $499 and up (You know you want it… You just dont want to admit it.)

Canon G11 – $499 (Best Camera EVER. I have it and LOVE it. Ten thumbs up.)

Vilebrequin linen Shirt - $198 (This classic linen shirt will take your man through summers for years to come…. Looking great.)

Obviously, these gifts would be awesome for your father or your baby’s daddy, but you can get more out of them if you give them to your spouse!

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Aduki Bean Spread Served with Corn Tortilla Chips

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Aduki Bean Spread Served with Corn Tortilla Chips

No Comments 15 June 2010

by Renee Safdiah- check out  Renee’s hand knit baby hats at Saturday Knit Fever . To order  great baby gifts all year round, email Renee at

This chip and dip recipe is a new twist on the traditional salsa or guacamole. These chips are much tastier than the supermarket variety!

Add to any barbeque or dairy meal.

Homemade Baked Corn Tortilla Chips:

  • 1 Package Soft Corn Tortillas
  • Cooking Spray, such as Pam
  • Sea Salt

Preheat oven to 400 degrees.

Remove Tortillas from their package in a stack, using a sharp knife, cut into quarters or desired size.

Spread out tortilla pieces in a single layer on parchment lined baking sheet and spray with cooking spray and a small amount of sea salt.

Bake for 8 – 12 minutes, until golden.

Aduki Bean Spread:

The aduki bean is a tiny, reddish-brown bean with a cream coloured seam and sweet, nutty flavor. Aduki beans are rich in dietary fiber,a good source of iron, protein, and magnesium, and they are also fat free.

  • 1/2 Hass Avocado, cubed
  • Juice and Zest of 1 Lime
  • Extra Virgin Olive OIl
  • Dash of Sriracha, or Hot Sauce
  • Extra Virgin Olive Oil
  • Salt
  • Cilantro, finely chopped, as garnish


In food processor fitted with metal blade, place the Aduki Beans. Process till smooth. Next, add the Avocado and pulse till smooth and somewhat fluffy. Then, add the

Lime Juice, Lime Zest, Sriracha, and Salt. Process, while adding a small amount of Extra Virgin Olive Oil in a steady stream until the desired consistency is reached.

To Serve:

Spread Aduki Bean Spread on cooled  Corn Tortilla Chips. Sprinkle with chopped Cilantro.

Serve alongside Wild Arugula Salad with Papaya and Avocado or on its own.

Can also be served as a dip with tortilla chips, vegetables or bread on the side.

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Asian Slaw with Toasted Nuts

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Asian Slaw with Toasted Nuts

1 Comment 12 June 2010



I love slaw but not mayo so I make this version for BBQs – it is great with grilled meats like soy-marinated flank steak or chicken. It goes quickly – even kids like it – and you can eat a ton and still feel virtuous. Use a mix of whatever nuts you have lying around (sunflower seeds and toasted sesame seeds are good too) but I like the combination of almonds, pepitas and pine nuts. Double the recipe for a big crowd.

• 14 oz. bag of coleslaw mix or 5-6 cups finely shredded green cabbage
• 5 scallions, white and green parts, thinly sliced
• ¼ cup unsalted dry toasted sliced or slivered almonds
• ¼ cup unsalted dry toasted pine nuts
• ¼ cup toasted pepitas (shelled pumpkin seeds)

• ¼ cup soy sauce
• ¼ cup rice wine vinegar
• 1 Tablespoon sugar
• ¼ cup canola oil
• 1 Tablespoon toasted sesame oil
• Salt and freshly ground black pepper

1. Combine slaw mix or shredded cabbage, with scallions and nuts in a large bowl. Chill until ready to use.

2. Combine soy sauce, vinegar and sugar in a microwavable bowl or glass jar without the lid and heat for 30 seconds or until sugar is dissolved. Add canola and sesame oils and whisk or shake in covered jar to combine. Chill dressing until ready to use.

3. Toss cabbage nut mixture with dressing just before serving, adding just enough to coat the salad.  Season with salt and pepper to taste.

Serves 6.

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Green Garlic Caesar Salad with Anchovy Croutons

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Green Garlic Caesar Salad with Anchovy Croutons

No Comments 11 June 2010

This week, the New York Times featured a brand new Caesar salad recipe and I can’t wait to try it. You see, I’m planning on making a Shabbat family lunch this summer in honor of my niece’s Sheva Berachot (the seven celebratory meals that happen after many Jewish weddings), and I would like to taste-test it this week. Anyone out there willing to beat me to it???  Please comment below!!

This recipe sounds like a winner!

read the article written by Melissa Clark, June 4, 2010


1/2 cup of olive oil

7 anchovy fillets, finely chopped

1 large head green garlic (outer layer, stalk and root end removed) or substitute 3 large garlic cloves, finely chopped

3 ounces crusty day-old bread in 3/4-inch cubes (about 2 cups)

1/8 teaspoon kosher salt, more to taste

1/2 teaspoon ground black pepper

1 tablespoon freshly squeezed lemon juice

1 1/2 teaspoons Dijon mustard

1/2 teaspoon Worcestershire sauce

2 large eggs

2 large or 3 small heads romaine lettuce, separated into leaves and torn into pieces, if desired (about 10 cups)

*3/4 cup Kosher Parmesan cheese, grated.

1. Make croutons: Heat 3 tablespoons oil in a large skillet over medium heat. Add half the anchovies and cook, stirring, until they melt into oil, about 2 minutes. Stir in half the garlic and cook, stirring, until fragrant, about one minute. Add bread cubes, salt and 1/4 teaspoon pepper. Toast, tossing frequently, until croutons are golden and crisp, 3 to 5 minutes.

2. Make dressing: In medium bowl, whisk together remaining garlic and anchovies, plus lemon juice, mustard, Worcestershire and remaining pepper. Slowly whisk in remaining olive oil.

3. Bring a small saucepan of water to a boil. Lower eggs into pan. For nearly raw eggs cook for 90 seconds; for soft boiled, cook for 4 minutes. Rinse eggs under cold water until cool enough to handle.

4. Combine lettuce, cheese and croutons in a large bowl. Add vinaigrette and toss well. Crack eggs into salad, scooping out any whites clinging to shell and toss once more. Add salt to taste.

Yield: 2 to 4 servings.

*To all Sephardic cooks!! Sephardic Halacha rules that we are not allowed to serve fish and cheese in the same dish- so make sure to omit the cheese in this salad- it will still be delicious , it will then be pareve and you can serve it for a meat meal!

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A Parasha Ponder

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A Parasha Ponder

No Comments 10 June 2010

A Perasha Ponder…

This week’s Perasha, Perasha Korah, makes me reflect about jealousy. Korah and his assembly challenge the authority of Moshe in what Rabbi Samson Raphael Hirsh calls a movement motivated solely by jealousy of the priestly honors bestowed upon the tribe of Aaron.  An upset Moshe responds, “You want too much. O sons of Levi!” After a power struggle, Hashem punishes Korah and his loyal followers with death. Now, I cannot claim to know G-d’s reasons, but to my understanding, this troupe was guilty of disrespect, greed and as Hirsh says, jealousy.

But is jealousy always evil? I once read something somewhere that made me reconsider its bad reputation.  While of course we should guard against envy and wanting others to have less, this article suggested that jealousy alerts us to our true desires, that identifying our passions is a clarifying step in understanding ourselves and achieving personal success. This writer proposed that the burning feeling of want can indeed spark a much-improved life.

Coveting has also served mankind well, for it inspires competition. Think of the services and stores that have been improved because of the need to out-do a rivaling business. Think of artisans and athletes who push themselves for grander achievements so as to remain champions in their respective fields.  Even on a global scale, countries vie against others for greater technological advancements.

But just as we must strive, we must know when to be satisfied, when to embrace our condition and make the best of it. Apparently, Korah never made this peace.

Stir-Fry Brown Rice by Lisa Bailey

kosher pareve recipes, kosher recipes, kosher rice and pasta recipes, kosher vegetable recipes

Stir-Fry Brown Rice by Lisa Bailey

1 Comment 08 June 2010

Don’t know what to do with leftover brown rice?

This healthy version of stir fry is really an interesting mix of different flavors with curry and ginger.


2 tablespoons Canola oil

1 small onion chopped

1 tblspn of chopped ginger

¾ cup green beans, cleaned and cut

½ cup Shredded carrots

1 tablespoons curry powder

3 cups of day old cooked brown rice

1 cup of canned chick peas rinsed and drained

1 cup of grape tomatoes halved

2 tablespoons low sodium soy

Blk pepper to taste

Heat skillet add oil, onion and ginger, cooking until yellow (5-10 min.)

Add green beans and carrots, cooking a few minutes. Stir in curry powder and add in brown rice. Cook for 2 minutes combining with vegetables. Add chickpeas, tomatoes, soy sauce and black pepper. Stir fry for one minute and serve.

Lisa Bailey

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Coolest Modern Judaica

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Coolest Modern Judaica

2 Comments 08 June 2010

“The aim of art is to represent not the outward appearance of things, but their inward significance. “- Aristotle

The simplicity of these designs will enhance your home, but more importantly, refine the mitzvot of Hanukah, havdalah, mezuzah, tefillin and kiddush.

For the  Jewish dad who appreciates fine design.

Check out these extra special Judaica pieces designed by Jewish artists. Though some of these items may be pricey, you will never tire of these timeless creations.

1- The ever changing menorah -A signed and numbered limited edition of 199 pieces by Yaakov Greenvurcel.  The Ever-Changing Hanukah Menorah is a dynamic sculpture, that one can rearrange in virtually endless configurations. Separate units of the Menorah can be used for Shabbat and for other occasions.It was awarded the first prize by the Bezalel Academy of Art, Jerusalem, 1980.

2- by Adina Gat Artist-

These Tefillin bags, Challah covers, Chuppahs etc. are all hand embroidered to perfection. My brother in law had a koracha made up with Adina and it is absolutely magnificent. Contact Adina for more photos and custom orders.

3Modern Award Winning Havdalah Set by Silversmith DesignerSrulovitch Sari .Born and raised in Jerusalem. Graduated with distinction from  the Bezalel Academy of Art and Design, Jerusalem (BFA), and the Royal College of Art, London (MA). Her works of art have received many prizes and awards. Contact the artist for more info.

4-Sterling Silver and Gold Mezuzah Case $325

5-Sterling Silver Kiddush Cup by Piet Coen $585 for Jewish Museum members. Regular price $650.

6-Set of Kiddush Cups by Yaacov Greenvurcel- magnificent and modern sterling siver  kiddush cups. Contact the artist for prices.

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My Most Favorite Strawberry Rhubarb Pie

kosher dessert recipes, kosher pareve recipes, kosher recipes

My Most Favorite Strawberry Rhubarb Pie

No Comments 06 June 2010

Hi, it’s Shirley from , and I’m here to share a favorite recipe that I find perfect for this warm weather.

With its peak season being Mid-April through July, rhubarb desserts are perfect for celebrating the upcoming summer. Its wonderfully fuchsia stalks melt as they are cooked, producing the ultimate pie filling – soft and tender, with a tart bite. Yet I find that adding strawberries (or any favorite sweet berry) to the equation creates a divine flavor combination – light and sweet, with a mild kick from the rhubarb. With a bit of vanilla ice cream on the side, this creamy, refreshing pie is truly irresistible.

Yet while both fresh rhubarb and strawberries can be a pain to clean and prepare, many may shy away from attempting such a pie. However, after some experimentation, I have discovered that you can easily use both frozen rhubarb and strawberries with an equally lovely result. Doing so allows you to assemble this pie in just a matter of minutes.

Enjoy this truly delicious dessert, and would love to hear from you!

Strawberry Rhubarb Pie

Adapted from My Most Favorite Dessert Company Cookbook by Doris Schechter


2 cups frozen or fresh strawberries, sliced

2 cups chopped frozen but unthawed rhubarb or fresh rhubarb

2/3 cup sugar

3 tablespoons cornstarch

1/3 cup raspberry preserves

Juice of ½ lemon

Egg wash of 1 whole egg, lightly beaten

Sugar, for sprinkling on the lattice strips

Basic Pie Crust (recipe follows)

1. Preheat the oven to 350 degree F. Remove the dough from the refrigerator and let it stand at room temperature to soften before rolling out. Line a baking sheet with parchment paper to catch any juice that may spill over the crust.

2. Working with one disk of dough at a time, roll it out into around about 11 inches in diameter on a lightly floured surface. Gently roll the dough over the rolling pin, center it over a 10-inches pie plate or pie tin, and unroll the dough over the pan. Press the dough over the bottom and up the sides of the pan. (You can crimp the edge of the dough for a pretty finish)

3. Make the filling: in a medium bowl, combine the strawberries rhubarb, sugar, cornstarch, raspberry preserves and lemon juice. Toss gently to combine and coat the fruit. Spoon the filling into the pie shell.

4. Shape the remaining disk of dough into a cylinder, then roll it into a 10 x 12-inch rectangle on a lightly floured surface. Using a fluted pizza or pie dough cutter and a ruler, cut the rectangle crosswise into 8 one-inch-wide strips.

5. Brush the edge of the crust all the way around with egg wash. Brush the 8 strips with egg wash, then sprinkle them generously with sugar (you should be able to see a thin layer of sugar on the strips).

6. Lay 4 of the strips, one at a time, over the top of the pie, spacing them evenly; press the strips on the bottom crust to adhere to the egg wash on the edge. Turn the pie a quarter turn and arrange the remaining strips on the pie, at an angle to the first strips, making lattice top; firmly press each strip onto the bottom crust. Trim the extra dough as you go

7. Place the pie on the lined baking sheet. Bake for about 45 minutes or until the lattice strips are golden and the juices have bubbled around the edges completely before serving.


2 1/2 cups all-purpose flour

1 teaspoon salt

2 tablespoon sugar

1 cup (2 sticks) unsalted butter or margarine, chilled and cut into small pieces

1/4 to 1/2 cup ice water

In the bowl of a food processor, combine flour, salt, and sugar. Add butter, and process until the mixture resembles coarse meal, 8 to 10 seconds.

With machine running, add ice water in a slow, steady stream through feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time.

Divide dough into two equal balls. Flatten each ball into a disc and wrap in plastic. Transfer to the refrigerator and chill at least 1 hour. Dough may be stored, frozen, up to 1 month.

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Very Vanilla Vegan French Toast

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Very Vanilla Vegan French Toast

No Comments 05 June 2010

My mother concocted this recipe from one of her favorite cookbooks from the  Candle Cafe. I was in shock when she told me there was tofu in the recipe! And I know what you’re thinking, tofu????? Yes, there is tofu and the recipe is great, so just try it for a healthy change. Summer is coming!!!!!!

This recipe is also great because its dairy free.


1 pound vanilla silken tofu
1 1/4 cup rice milk
3 tsp ground cinnamon
1 tsp vanilla extract
6-8 slices of  spelt bread (or bread of your choice)

In a blender, combine the tofu , rice milk, cinnamon, and vanilla, and blend until smooth.
The consistency should be fairly liquid
Pour the mixture into shallow bowl.
Add bread slices and immerse both sides of the bread in the batter until soaked through.
You can add more rice milk if necessary.
optional: either bake whole platter in the oven on 350 for 40 minutes uncovered, or you can cook each slice in a large skillet over medium heat using coconut butter or safflower oil.
The toast should feel slightly crispy before removing from the skillet.
Serve with fresh fruit and confectioners’ sugar if desired. Serve Organic 100 % Pure Maple Syrup on the side

Nautical -N- Nice!

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Nautical -N- Nice!

2 Comments 04 June 2010

Oh how I wish I had a beach house….

Why? Summer whites. Crisp linens. Driftwood. Wicker. Need I go on?

Nautical goodies are at the top of my list… Something about the navy blue and the rope just makes me reach for my credit card!

Here are the things at the top of my list right now:

1. Rope Mirror $125

2. Swan Dive Cocktail Napkin $10

3. Grand Ship Pillow $98

4.Blue Coral Sculpture $225

5. Peacock Cotton Herringbone Throw $225

6. Super Absorbant Towel $74

7. Navy Knot Rope Doorstop $45

8. Rope Magnifying Glass $50

I’m the most in love with #2, #5 and #7!

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Classy Kiddush and Havdalah Gifts for Father’s Day- June 20

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Classy Kiddush and Havdalah Gifts for Father’s Day- June 20

1 Comment 03 June 2010

Husbands, dads, brothers and grown sons, will appreciate these new  modern additions to the Shabbat table.  These unique treasures will be weekly reminders of your thoughtfulness and are a true reflection of your love.

Chipping in with other family members will definitely lighten the bill!

For more info about the kiddush and havdalah prayer click Here.

Michael Aram $54.

Michael Aram Kiddush Cup

Modern Classic $165.

Sterling Silver Classic Kiddush Cups

Michael Aram $79

Michael Aram Wine Accessories

Bergdorf Goodman Reidel O Series Barware $195.

Bergdorf Goodman Decanter and Barware

Illusion Decanter-Target $59.

Illusion Decanter by Target

Modern Decanters $175-$225.

Modern Decanters by Clayton Gray Home

Kiddush Papercut Artwork $89. unframed

Kiddush Papercut

The Family Table Birkon Rabbi Shlomo Riskin $19.95

The Family Table Birkon

Gallilee Region Wine with Wood Box $99.

Gallilee Region Wine with Wood Box

Sauvignon Blanc $32.

Sauvignon Blanc $32

Havdalah Set by Israeli artist Shraga Landesman $225.

Havdalah Set $225

The platter  above, is made of beech wood and stainless steel. The same materials were used for the mounted pomegranate candleholder and peace dove spice box. The Kiddush Cup is solid brass. Made in Israel.

Aluminum Design Havdalah Set by Shraga Landesman $65

Havdalah Set $65

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