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Jewish Journal

What Happens in the Sukkah….

By Rob Eshman

October 5, 2009 | 12:18 pm

lulavs & etrogs & sukkahs, oh my

In her sermon on Friday night, Naomi talked about Sukkot. She said the rabbis called the holiday, “The time of our happiness,” and command us to be “only happy” during the seven... read on

  • Sukkot for All

    By Rob Eshman

    October 2, 2009 | 9:25 pm

    Last year at this time we were sitting in our Sukkah with a few friends when one of them said, “Why isn’t Sukkot everyone’s holiday?”

    I remember what we were eating (with commentary):

    Venison Lasagne with Wild Mushrooms 

    (No cheese. Just layers of braised shredded venison... read on

  • New Years Resolution: Ethical Kapparot

    By Rob Eshman

    September 25, 2009 | 6:32 pm

    Now that it’s almost Yom Kippur, the kapparot stands along Pico Robertson are in full bloom. Here’s a sign I saw for one of them, set up in the parking lot of a building at Pico and Shenandoah.

    Kapparot is a ceremony that takes place in the days between Rosh Hashana and Yom Kippur... read on

  • Pidyon Ha’Hen

    By Rob Eshman

    September 24, 2009 | 7:59 pm

    I bought my first chickens more than 16 years ago, when we lived in Santa Monica.  We moved to Venice, I went chickenless for years, then about five years ago discovered the Omlet, a clean and cool way to coop them up, and started again.

    Now Susan Orleans in The New Yorker has... read on

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  • Variations on Me

    By Rob Eshman

    September 23, 2009 | 2:52 am

    I know, it sounds like the opening line of Penthouse Letters, but it’s true.  During the High Holy Days, when Naomi leads Nashuva services, she has the band over to run through the music for the special Rosh Hashana and Yom Kippur liturgy.  Sounds great, two guitars, a bass, two... read on

  • Eat More Cholent

    By Rob Eshman

    September 21, 2009 | 8:05 pm

    My resolution for the New Year is to make more cholent.

    Cholent is the traditional Sabbath stew, assembled and put in the oven (or on the stove, or in a crock pot) on Friday before the Sabbath, then cooked at a low temperature until Sabbath lunch.

    I made one for Rosh Hashana, and... read on

  • Frank Luntz’s Recipe for Saving the World

    By Rob Eshman

    September 17, 2009 | 9:03 pm

    I just got off the phone with Frank Luntz, who I interviewed about his new book, “What Americans Really Want…Really: The Truth About Our Hopes, Dreams and Fears” (Hyperion).  One thing he said, and wrote, leapt out: One of the single greatest determinants of whether your kids will... read on

  • Ado and the Leap of Faith

    By Rob Eshman

    August 29, 2009 | 3:59 am

    Every time you enter a restaurant, you take a leap of faith.  Last night, at Ado in Venice, I took a huge frickin’ jump.

    Right over S. Irene Virbila’s head.

    Ado is a new Italian place, located in a yellow, two-story bungalow just where Main Street curves into Abbot Kinney. ... read on

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