Arts and crafts

This is another photo post, but it's not about 52 Frames for a change :) This time is to show off a really cute Lag b'Omer-themed craft my 7 year old did in school.

The view

There's a method of photography called tilt-shift, where the photograph of a wide view (usually a city- or landscape) is made to look like it's actually a photograph of a miniature model. The process went from needing to use a specific type of camera, to needing a specific type of lens, to today, where thanks to digital photography, the effect can be 'faked' in photo editing programs.

A couple weeks ago, the theme for 52 Frames was "Focus" and I took the opportunity to try my hand at the photo editing process for tilt-shift. The view is taken on a pedestrian walkway in Petach Tikvah near Beilenson Hospital and it's looking towards Tel Aviv. (Click on it to get a better view).

Another 52 Frames post

I need to be better about posting the photos each week.

Theme was "Home".

Theme was "Furniture".

Theme was "Abstract".

Forgot a week!

Last week's theme of "Hidden"

52 Frames and to London, to London

In a few hours from now, my daughter and I are off for a week-long London vacation. It was prompted mostly by the fact that there will be a 52 Frames exhibit at a London gallery and we're having photos featured there/for sale.

This is our first time going to London and we're really excited.

Here is my submission for the theme "Home":

52 Frames

Here is my submission for the theme of "reflection":

And here is my submission for the theme of "action". The game is Settlers of Catan.

52 Frames - Senses

52 Frames, 2014

Self-portrait

In the beginning

Black and White

Home

Out of your comfort zone

Investigating with Nana

Yes, that is my son with his diaper hanging out of his jeans. My mother in law is visiting us and she and the 2 1/2 year old were checking out the guinea pigs at the pet store.

Tomorrow we're all going into Jerusalem and I'll buy him a belt...

Hot and Sour Soup

6 cups chicken stock
1/4 lb chicken breast, julienned
2 cups carrots, julienned
2 tablespoons garlic and red chili paste (Pereg makes a great paste I use)
2 tablespoons soy sauce
3/4 teaspoon white pepper, ground
3-4 eggs beaten
5 tablespoons cornstarch
1/2 cup each bamboo shoots, julienned and sliced water chestnuts (I leave this out since I can't find it)
1 cup shiitake mushrooms, sliced and stems removed
1 cup straw mushrooms
1 (12 oz) package cake tofu, 1/4 inch dice
1/4 cup white vinegar
1 teaspoon sesame oil
1/4 cup dried black fungus, soaked for 1 hour (I leave this out)
scallions, finely chopped for garnish

Bring stock to a simmer
Add soy sauce, chicken, carrots, mushrooms and chili paste. Simmer for 10 minutes.
Add pepper, vinegar, bamboo shoots, water chestnuts, fungus and tofu.
Simmer for 5 minutes.
Mix cornstarch with 5 tablespoons water and add.
Bring back to a simmer and pour the eggs in a very thin stream over the surface. Let stand 10 seconds before stirring in the sesame oil.
Serve with a garnish of chopped scallions.

NOTE: the pepper, chili paste and vinegar can be varied for taste.
NOTE 2: I will also add either shredded cabbage (Napa or regular is fine) or shredded beet leaves to add body and flavor to the soup (since bok choy isn't readily available here and when it is, it's a fortune). I'll also add mung bean sprouts just before adding the egg.

Moroccan Eggplant Salad

I came into liking eggplant very late. I found this recipe when I worked in the kitchen at the Ulpana in Maale Levona. I basically washed the dishes and chopped veggies and this was one of the salads I chopped veggies for. It's a fairly easy recipe, the only time consuming part is frying the cubed eggplant.*

My apologies for not having amounts but it's a salad - do things according to your own taste.

Eggplant, cubed
flour seasoned with black pepper, garlic powder and paprika (that's what I usually use, Feel free to make adjustments)
red pepper, diced
parsley, chopped
garlic, minced
olive oil, splash
lemon juice, splash
salt and pepper
oil for frying

Dredge the eggplant in the flour, shake off excess flour and fry the pieces until golden brown, turning at least once. Drain on a towel then place into a bowl. Add the rest of the ingredients, toss and chill.

* I have since dispensed with frying and only bake the eggplant. After dredging in the seasoned flour, place on a cookie sheet, toss with some oil, and bake until golden brown.

Seventh Day of Chanukah, 5770

Different flavored sufganiyot... about 2345345980 calories each... and I actually resisted the temptation and didn't buy any.

Sixth Light with Soldiers

Chanukah, Day 5

Looking down at the diners and trays of 'suffies' (sufganiyot) at the cafe in the mall.

Fourth Light

This Chanukiyah was about 2 feet tall and I think it was made of brass.

Third light

Third light of Chanukah is also my Hebrew birthday.

Day 2

Shehechiyanu, Day 1

Traffic Circle

Traffic circle on Bar Kochba Street in Petach Tikvah.

The View

Inside the criminal court building in Petach Tikvah. Every other window on the wall has passages from the Old Testament regarding judges and judgment.