ramen latke kosher Jewhungry blog

 

Hey there. Long time, no see. In case you forgot, my name is Whitney and I blog about kosher food, parenting, and life as a school counselor in Los Angeles. I’d be writing this blog for a little over 2 years when I decided to call it quits this past summer.

The decision to call it quits was a hard one but then, all of a sudden, it wasn’t. I was with my oldest kiddo, Siona, at the beach when the decision hit me. It was a Sunday. It was gorgeous outside and we had decided to haul ourselves to Venice beach for our morning activity. I was roughly 7 months pregnant at the time and tired but feeling good. Siona was playing in the sand and I was messing around on Instagram when I realized, after scrolling through picture after picture of glorious new posts from my fellow food bloggers, that I hadn’t posted anything to the blog in weeks and I was fine with it. Actually, I was more than fine. I was relieved. Finding the time to cook something, take the pictures, edit said pictures, and then write a post was just not happening anymore. My husband was in Miami all last year (He’s back! Hallelujah!) and working full-time while caring for our toddler was just a weeeeeee bit of a time suckage. I had managed to squeeze out a few posts last year but it just got too much. So, cut to that sunny day and my decision was made. I thought I would feel like I was missing something when I gave it up. I kept waiting for that feeling of foodie “FOMO” (Fear Of Missing Out) to come up during the ensuing weeks and it just didn’t. Instead, my focus has been on becoming an expert in my job as a Director of Counseling, of caring for my kids (Oh! I had another baby!) and of spending time with my husband. But, to be honest, another reason I stopped with the blogging was because I needed a break from the blogging world.

I’ve been reading blogs for the last 5 years. The majority of the blogs I read are/were food blogs with the occasional dip into the parent blogging world. However, over the last 2 years, my focus shifted from mostly food blogs to parenting blogs. I wanted to connect with other parents who blogged, especially moms, and I liked reading stories that I felt related to my own experiences. However, during the last year I started noticing a shift in how bloggers were writing and being celebrated as parenting experts. We live in a world where society has given expertise-status to some of these bloggers. Well-intentioned friends and friends of friends have posted pieces by bloggers, bloggers who have absolutely no background in mental health or childhood development, and have shared these pieces on their Facebook profiles as gospel on child-rearing. Their advice is not housed in data or evidence-based and yet, they’re getting book deals and being celebrated as experts in a field that isn’t really theirs. That isn’t to say that they aren’t experts in raising their own children, but that certainly doesn’t mean they should be giving seminars on adolescent development. As someone who does have a background in mental health and childhood development, this was driving me crazy and I needed a break. I also needed to be honest with my own participation in this phenomenon and take a step back from my own contributing behaviors so I wouldn’t be a big a** hypocrite. And so, with that time to reflect, I decided I should take several steps back and reevaluate whether or not this is something I want to pursue.

{Gets off soap box}

And so, I’ve taken a break and it’s been a good one. This isn’t the relaunching of Jewhungry. I still really don’t feel like going through all the hard work it takes to run a food blog. I have no desire to make it my full-time job when I have a full-time job I really love and a full-time family that I really love even more. Instead, I hope to be posting here and there on The Nosher, as long as the lovely Shannon will allow me. But for the time being, I will drop this ramen recipe on ya so head on over to The Nosher to get it cause it’s a good one.

OK, gots to go. Billy on the Street is on.

 

ramen latke kosher jewhungry

 

Lately, on the Jewhungry Instagram page (@jewhungry)

 

PicMonkey Collage

 

and now, back to ramen latkes . . .

 

 

latke final 3

London broil Jewhungry kosher blog

Hello from the West Coast! It’s been quite a while since my last post but I’m so grateful for those who keep coming back! Thanks you! I’ve been finding it increasingly difficult to find the time, or rather, motivation to go through the whole process of cooking, taking pictures, editing pictures and then editing it a post. It’s strange because lately I’ve been seized with a very strong urge to craft that the food blogging process is not really satisfying. It’s not helping that my Instagram feed currently contains a hodgepodge of super creative women who somehow have the time and money to craft like there’s no tomorrow. My beloved friend, Jessie, and I have created a semi-weekly holiday of “Wine Down Wednesday”, which consists of the following activities:

1. Watching the latest episode of The Mindy Project.

2. Drinking (cheap) wine — no box wine is too good for us!

3. Dreaming up crafting projects that most likely will never happen (our current project is what is called a “silent book”, an activity book for the kid made entirely of felt),

4. Waxing poetic about the state of the world.

5. Drinking more wine.

Jewhungry kosher London food blog

London kosher jewhungry food blog

 

 

London kosher Jewhungry food blog

It’s these little made up holidays that are getting me through this time and helping me remember that I gotta take care of myself by giving myself little outlets that allow me to be me and not just “mom” me or “school counselor” me. And yet, the biggest news in my world is not the invention of the greatest mini-holiday ever (aside from Fancy Coffee Friday). Nope, the biggest news is that, at 34 years of age, I have finally established and am living on (and understand!) a real budget. Friends, there are many things I can say that I’m good at however, money is not one of them. Without getting too personal or divulging more than my genteel Southern upbringing would allow me, let’s just say that money managing has never been my strong suit. That being said, this year of paying for 2 lives and Jewish Day school has meant that my family has no choice but live on a very strict budget and damn it but if it isn’t the strangest mix of freedom and restriction I’ve ever felt. I now have visions of sipping coffee with Suze Orman and discussing the development of a teen girls money managing campaign where we teach teenage girls (as they are the population who are most targeted by the advertising world and thus more likely to spend, spend, spend as they try to buy their confidence rather than develop it internally). There’s so much freedom and privilege in having money and knowing how to manage and maintain it. I get it now it (Mom, are you listening! It finally happened!)

 

London Jewhungry kosher food blog

 

So speaking of budgets, another way in which budgeting has helped me is by forcing me to get creative with grocery shopping and cooking. My favorite thing to do is to make one focus in a meal (like roasting a London Broil) and then remixing it in several different ways.  Thus, this recipe. I made Jamie Geller’s Balsamic London Broil recipe for her latest cookbook, “Joy of Kosher: Fast, Fresh Family Recipe“, for lunch on Sukkot. I then remixed it on the Sunday following that Shabbat and made it into a sumptuous open face sandwich for my husband and the salad featured in this post for myself.  The salad dressing I made for my salad was also used as a delicious sauce for the hubby’s sandwich. The dressing consists of only a few simple ingredients and ultimately costs me way less than if I purchased bottled dressing.  The recipe is very Shabbat-friendly and kid-friendly too. Plus, you know, it’s really delicious. Have a great week!

Autumn Balsamic London Broil Salad with Non-Dairy Ranch

Recipe and instructions for London Broil found here

Dressing Ingredients:

1/2 Cup mayonnaise

1/2 Cup almond milk

Handful of fresh dill, finely chopped

3 Tbsp of finely chopped chives

1/2 Tsp salt

1/2 Tsp pepper

1 Tsp garlic powder

Dressing Instructions:

Combine dressing ingredients in a medium-sized bowl and mix very well.  Add more mayo or almond milk based upon your preference of dressing thickness.

Salad Ingredients:

3 Cups of kale, chopped

2 sweet potatoes, chopped small and roasted (I roast mine seasoned with olive oil, salt, and pepper at 400 degrees for 40 minutes)

1/2 Cup shredded carrots

Roasted garlic and onions from broil

1 Cup of green beans, blanched

Several slices of London Broil, sliced to 1/8 inch thickness (which basically means sliced thin enough to chew but not too thin that you can’t find it in the salad).

*Assemble salad ingredients, pour on that dressing and enjoy!

 

 

Wedding day

Wedding day

As mentioned in my previous post, it was 2002 and I was fresh outta college and outta my first real relationship. The relationship was lovely and sweet and I’m blessed to have had it. It lasted nearly 3 years, which is like 10 years in college time. So when I awoke one morning in Washington, DC, where I was living (and finally in my own apartment. I was staying with my boyfriend when we broke up because my apartment wasn’t ready, which meant I had to live with my ex for the first 3 days of our break up. I do NOT recommend that), newly single, what I didn’t realize is that I was starting the journey of real world singlehood. Oh. Sh*t. Here’s the thing, common sense and ‘street smarts’, I had a plenty. I had buckets of it. I had traveled to Italy and lived on my own for a summer when I was 19. I had lived and worked in DC when I was 20 and I had studied abroad in Israel and traveled throughout Europe during my Junior year in college. I knew how to live in the world and not only survive, but do it pretty decently. These experiences taught me an immense amount about life. However, during about 2/3 of this time, I had a boyfriend so dating ‘common sense’, well, I didn’t even have a little sand bucket full of it.

These women are the reason I survived my 20s

These women are the reason I survived my 20s

And this woman - my Jackie - I spent a large amount of time in my 20s, on the dance floor with Jackie.  It was our cardio.

And this woman – my Jackie – I spent a large amount of time in my 20s, on the dance floor with Jackie. It was our cardio. (Montreal circa 2007)

When single and 'fabulous', always make sure you travel with a "Jessi(e)".  This is one of mine. I love her.

When single and ‘fabulous’, always make sure you travel with a “Jessi(e)”. This is one of mine. I love her (Chicago circa 2006).

Thus started roughly 6 years of dating the same dude, different name. I mean, to say I had a ‘type’ would have been too easy. I was an obvious open book. If you were tall, dark in features and in mood, worked in a nonprofit organization that didn’t afford you the time to date and freshly out of a relationship and so obviously not wanting a commitment it was almost painful? Well then, I was in love. There were, of course, special added bonus points for guys who worked in bars and guys who were Jewish but didn’t want to have anything to do with their Judaism. And tortured artist? Please, I could spot an unavailable, tortured artist from miles away and once spotted, chase the crap outta him and force him to date me. Around 2004, I had decided to only date Jewish guys after the break up of first love, who happened to not be Jewish. How not Jewish was he? He sometimes wore a t-shirt that read, “Presbyterians Do It Better”. And how could I forget that one time I was once called in to help out his sister who was doing a project on “the Jews” for a high school report. Bless her heart, the only visual she had was of a Hasidic man swinging a chicken over his head during the ritual Yom Kippur kaparah. “Just so you know”, I casually mentioned, “Not all Jews swing chickens over their heads in an effort for that chicken to pick up their cast-off sins”. Oy.

I tell you all this because when I met my husband, the only criteria he met off my checklist of dating doom was that he was tall and Jewish. But when a person spends 6 years unsuccessfully dating, there is a point where that person (read: me) has to recognize that maybe it was me. Maybe I was choosing the wrong type of guy. Could I have a future with the Jehovah’s Witness bar-back of the bar I worked night shifts at who couldn’t afford a phone? No. Was this because I was an elitist? Possibly. But it was most likely because we had nothing in common whatsoever. But then, when I was 28 and he was 22, I met my husband.

I was sick. I was so so so so so sick and dehydrated that I couldn’t cry tears because my body couldn’t produce the tears. I had landed in Israel a week before, ready for a year of living my own version of “Eat, Pray, Love”, when I contracted something that I have since diagnosed in all my medical expertise as dysentery (if this is sounding familiar, it’s because I wrote about that here). One day, my sweet friend, Jessie, had come to take me on a walk so I could buy water. On this walk, Jessie waved to a guy from across the street and called out to him, “Hey Yoni”. I thought to myself, “Girl, seriously? I can’t function. Let’s keep moving”. Except we didn’t keep moving because the next thing I knew, this Yoni character was crossing the street on the way to say “hello”. Ugh. I was in no mood to kibbitz (chitchat). I was in no mood for anything other than lying in bed, writhing around in self-pity and watching National Treasure for the 8th time (it was the only movie I had access to). But then, in an instant, Yoni was there and Jessie introduced us. Now, I know this is going to sound cheesy and dangerously close to my own Nicholas Sparks-moment, but please believe me when I tell you that in the moment we said “hello” to each other, I knew this was my man. It wasn’t the 101 fever or my extreme malnourishment or dehydration talking. It was Gd. I was meeting my besheret (soulmate) on the sidewalks of Jerusalem. Gd hand-delivered me my partner. “Pay attention”, I thought to myself, “This is your moment. This is the first time in your life when you can say in absolute certainty that Gd is talking to you. Listen up, honey”

Jessie and Yoni (a.k.a. Yonz) at his nephew's Pidyon HaBen, the week we met

Jessie and Yoni (a.k.a. Yonz) at his nephew’s Pidyon HaBen, the week we met

Because Yonz was studying in Eilat and I was in Jerusalem, we traveled back and forth every shabbat - sometimes alone but sometimes together.  Or, something together but alone. Sleepy head (Eilat - Jerusalem circa 2008)

Because Yonz was studying in Eilat and I was in Jerusalem, we traveled back and forth every shabbat – sometimes alone but sometimes together. Or, something together but alone. Sleepy head (Eilat – Jerusalem circa 2008)

He was 22. I was 28. He was from New Jersey and I from Georgia. He was raised in a Modern Orthodox family and I was the daughter of a non-Jewish dad and a Jewish mom; raised in a Reform Jewish household. He was in Israel studying to get his Master’s degree in Marine Sciences. I was contemplating becoming a Rabbi (that still cracks me up. I became a social worker instead. Close enough). Within roughly 2 weeks of that moment, we were inseparable.

These limbs are the reason our nearly 1 year old can reach the 3rd shelf of our bookshelf already.  (Jumping off the pier in Eilat circa 2008.  Don't we look like elegant reindeer?)

These limbs are the reason our nearly 1 year old can reach the 3rd shelf of our bookshelf already. (Jumping off the pier in Eilat circa 2008. Don’t we look like elegant reindeer?)

After he introduced himself, he helped us carry all our bottles of water back to my apartment, which was in the opposite direction of where he was going. The next day I casually mentioned to Jessie that if he might ask for my number, you know, it’d be cool if like maybe you wanted to, I don’t know, give it to him? The day after that, he did ask her for my number. Before he actually called though, I ran into him on my way to meet some ladies for a night out. He was eating ice cream with his dad and brother. When I stopped to say “hi”, he winked at me. I distinctly remember meeting up with my girls a few minutes later and telling them, “Ummm, that boy had the nerve to wink at me. I think I’m OK with that. Why am I OK with that?” Even they knew it was only a matter of time. Soon after that encounter he did call me and asked me if I wanted to go out for ice cream (he has since learned that this question need not be asked. The answer will always be ‘yes’), and the rest, as they say, is history.

He makes me laugh out loud ALL THE TIME.  Who wouldn't love that.

He makes me laugh out loud ALL THE TIME. Who wouldn’t love that.

There were a few, mainly on his side, who assumed that I, being the older woman, forced him into this relationship. There were definitely many who thought I pressured him to get married. But this is most certainly not the case and is, in fact, a complete misunderstanding of who we are as a couple and why I knew, after years of dating the wrong person, that this was the right person. Roughly 10 days after we met, my future husband looked at me and with all the confidence in the world, told me that he doesn’t date casually. In fact, when he dates its with an eye to the future. When he told me that, I spent about 2 minutes panicking and then got over myself. The panic was of the unknown; I was the child of divorce. I had only one long-term relationship. The only thing I knew was being alone (note: NOT lonely. Those are two very different things. I was never lonely while single and I have my wonderful female friends and family to thank for that) and here was this guy telling me he would be in it for the long haul if I was on board.

Needless to say, I was on board.

Love

Love

When I decided to keep kosher, I catalogued in my head all the meals I would miss because they couldn’t be kosher. Of the many items on that list, the top three were as follows:

1. Hot wings dipped in blue cheese dressing
2. Southern fried chicken soaked overnight in buttermilk
3. Chicken Philly cheese steaks

So, OK, the 1st and 3rd items I could get around but how in the world would I make a delicious and juicy fried chicken without the buttermilk!? If I could find the solution, I figured, it would be the perfect representation of my life in one not-so-healthy but not-so-unhealthy dish. And then it hit me. Coconut milk. If I soaked chicken overnight in coconut milk, would there be the same delicious juiciness? The answer was absolutely yes.

Coconut Milk Southern Fried Chicken

Ingredients:

2 Cans of coconut milk
2 Cut up chickens on the bone
Paprika
Garlic powder
Cumin
Black Pepper
Frank’s Red Hot sauce
A bunch of cilantro for garnish

*You will need a large brown paper bag for this recipe

For the Frying:
Vegetable, Canola or Peanut oil (pick your poison)
6 Cups of flour

How:

In a medium bowl, mix all of the dry spices (amount is to your discretion. I do not use measurements here but I would say heavier on the paprika, garlic and cumin). Add chicken and toss until well coated. Let the mixture stand at room temp (if cooking within 4 hours) or refrigerated in a large bowl for one hour. Pour enough coconut milk over the chicken to cover completely and stir in the hot sauce. Refrigerate up to 24 hours. Pour chicken into colander and allow excess coconut to drain.

After an overnight coconut milk soak

After an overnight coconut milk soak

Gold

Gold

Lay out several paper towel-lined plates to the side of your stove top. In a large brown bag, mix the flour with the same seasoning mixture used for the marinade– season well. One-by-one add the chicken pieces to the bag and shake, making sure they are thoroughly coated with flour on all sides.

The bag of goodness.  Every true Southerner shakes her chicken in the bag.

The bag of goodness. Every true Southerner shakes her chicken in the bag.

Fill a very large pot or Dutch oven 4-6 inches deep with oil (if you are blessed to have one of those thermometers, my research shows that the temp. should read 325 degrees. I went by dropping a little water droplet in the oil and seeing if it would sizzle).

Pure Gold

Pure Gold

I used a baking sheet lined with paper towels to soak up excess oil

I used a baking sheet lined with paper towels to soak up excess oil

With chopped cilantro for added flavor and flare

With chopped cilantro for added flavor and flare

Using tongs, grab each piece of chicken carefully and slip it into the oil making sure to shake off an excess flour. Make sure to keep the oil at a high temperature while cooking as adding the chicken brings down the heat level. Cook anywhere from 10 – 15 minutes for smaller pieces and 15 – 18 for larger or until golden brown and no redness at the bone, Remove to plate lined with paper towels to absorb the oil. Once all chicken is done, evenly combine your marinade spices, adding a tiny bit of salt to the mixture, into a small pinch bowl. Once evenly tossed, add the spice mixture to the finished chicken and garnish with chopped cilantro.

Isn't it pretty?

Isn’t it pretty?

*I enjoy my fried chicken with extra hot sauce while eating. You might too.

I could seriously look at pictures of fried chicken all day

I could seriously look at pictures of fried chicken all day

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