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Updated: May 3, 2025
She was prepared to write an essay on Tzimmus as a gastronomic ideal. There were other pleasing Polish combinations which were baked for twopence by the local bakers. Tabechas, or stuffed entrails, and liver, lights or milt were good substitutes for meat. A favorite soup was Borsch, which was made with beet-root, fat taking the place of the more fashionable cream.
The Ansells kept the "Three Weeks" pretty well all the year round. On rare occasions they purchased pickled Dutch herrings or brought home pennyworths of pea soup or of baked potatoes and rice from a neighboring cook shop. For Festival days, if Malka had subsidized them with a half-sovereign, Esther sometimes compounded Tzimmus, a dainty blend of carrots, pudding and potatoes.
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