I'll follow the sun

A lovely sunset on the Jerusalem mountains

These days I spend most of my time in the lab trying to make my humble contribution to science. Unfortunately I'm missing out my favorite season: the blooming of the almond trees. This year the weather has been kind to us and it rained quite a lot the past month. The unusual amount of water brought with it a blossom that we rarely see in these areas. Anemones by the thousands cover the hills behind my hometown creating lovely red carpets. Last year I had a lot of free time to wonder around the hills like Julie Andrews in the "Sound of Music" but now I take what I can get. At present I don't have a lot of spare time except for  weekends that provide me and my family the opportunity to enjoy the beautiful outdoors and catch up on some photography. The last two weekends were gloriously sunny so we went on some very short hikes in the area not far from where I live. We were delighted to find every place we visited lush, green and adorned with flowers. I want to share with you some of the splendor of this winter. Too bad  it is so short lived. 

Almond tree blooming

A few of the thousand of anemones currently blooming near my house

A little bit of sunshine

One of the Zodiac alleys of Old Jaffa, a slit of sea and sun

Have no mistakes, I'm not complaining. I am very happy it rained almost every day the past couple of weeks. It is nice to experience a touch of real winter. The temperature has plummeted so in the ungodly hour I go out to work it's in single digits; a rare phenomenon where we live. The sky is gray with low purplish clouds, my favorite weather. I enjoy the rain even when I need to walk almost 10 minutes to my car while my eyeglasses get covered with steam and droplets. The road leading to the lab is very pretty, twisting among mountains laden with woods mist covered like a scene from "Lord of the Rings".

winter sky

As much as I enjoy the winter gloom there are times that a little sunshine is welcomed, like in our last excursion to the old city of Jaffa. We love once in a while getting lost in the narrow alleys and feel the sea spray. It was a cold day but the little bits of sun that came out here and there illuminated all in a nearly magical way. I had a wonderful time taking photos while inhaling salty cold air.

Sun bath for the seagulls 

Like a picture painted by Turner

There will be a serious post one day on Jaffa, it's an amazing city that is as ancient as human civilization, but for now just let us relish a bit of sunshine. 

Changing and rearranging.

Free as a butterfly? Nor really, but quite pleased. 

I've jump started my career only 3 weeks ago and it already feels like I lived in this lab all my life.  My brain cells are all devoted to the effort of understanding my new environment. I've tried to spare some to writing and photographing but at this point in time it is an enormous effort. I have a big project that is quite complicated. I do not want to leave this blog which is very important to me, in a way it has been a journal of my life. So I need to figure out the shape it will take in the future. I'm processing all the changes and they will manifest in here eventually. I urge you to bear with me and be patient with formatting and design shifts. I will keep writing and sharing my views on science (there will be a lot of science now….), photography, travel and food with and without gluten. I'm concluding this post with a few photos because I might shift the blog's theme from writing to photographing. 

Rainbows are always a sign of hope and optimism.

I'm gonna fly like this beautiful ibis from the Hachula area.

The last day of 2011

Evolution of a photographer: January 2011, Nitzana, Israel, one the first occasions I'm taking the Nikon D90 to my hands. 

It's the last day of 2011. For me it was a very good year. It was a year of revelations and adventures. I learned a lot about myself this year. I was never the type for soul searching. The "new age" spirituality, self-search were not my "thing". But this past year I've questioned many things I assumed I knew about who I am.  I've discovered my ability to write something other people will read. For years all I've ever written was either buried in deep drawers or burnt to ashes. Today I save even the silliest "notes to self" I write, I might use it in the future. I'm not willing to succumb to that horrible internal critique that haunted me for years. 

March 2011-Winter sky on the Judean Hills, Israel

June 2011-Burekas and egg in Yahud, Israel

This was the year I re-discovered my creativity. For years I used to draw and paint, so I've found a new way to use light, expressing myself through photography. At the beginning of this year my photos were hardly worth noticing. Slowly but surely I figured out what the technical terms mean or how to open the menu of my sophisticated yet frightening camera. Now, at the end of this year, I feel I've advanced light years in my photography. Now I know how much I still have to learn but I love it. Photography will never be boring.

July 2011- The Safari Zoo, Ramat-Gan, Israel 

   

I had a very good year due to a number of reasons. The time I've spent with my kids was priceless. I'm pleased I had the opportunity to be a full time Mom, even if it's not for long. I'm glad we could leave our lives here for more than a month in order to travel to Canada. One of the best voyages I've ever took.

August 2011 - Gros Morne National Park, Newfoundland,Canada

August 2011, West-point lighthouse, Prince Edward's Island, Canada

Now this wonderful year that was filled with great places, good food, terrific photography and most of all my wonderful friends and family, is ending. Tomorrow my new year will begin with a new job therefore a new way of life. I'm going back to what I know best: lab work and research. I know it will be intense and demand my fullest attention. Before I start I want to share some of my last year's photos. I think you can see in them the evolution of my photography. 

September 2011 - An exercise in night photography, Tel-Aviv Beach, Israel

November 2011- Discovering the many ways you can process Raw formats.  Zichron-Yaakov, Israel

November 2011-A house designed by a friend. 

I hope I'd still have the time to share with you my adventures in this chaotic country.

I don't know what the future holds. I hope it will be another very good year to us all. I wish you only the best. I hope it will rain.

Happy New Year. 

December 2011-Nachlat Binyamin, Tel-Aviv, Israel

December 2011- The only photo in this post taken using my iPhone 4. Judean Hills, Israel

A family heirloom

Have you met Señor Del Mundo?

If you speak Spanish or Ladino you might be appalled by this question that actually asks if you met your maker or in Hebrew "Adon Olam" aka God.  For years I heard my grandmother speak about this guy on many occurrences. I thought he was a friend of hers from abroad called Mister Delmundo. My Ladino improved as I grew up and I believe only when I got to school I finally realized who the mysterious Señor was.  I still think he's my grandmother's pal.

My mother's mother was born on board of a ship sailing the Black Sea from Istanbul (than Constantinople) to Constanta in Romania. She was born to a Sephardic family that according to household myths were direct descendants of Jews deported from Spain.  She married an Ashkenazi from The Ukraine but never abandoned her Sephardic heritage and especially the food. She had a fascinating life story: born in the era of The Ottoman and Austro-Hungarian Empires and living to see the fall of Communism, tiny cell phones and emails. I didn't know all this about as a child, I only knew her as my "safta". She lived with us and helped in my upbringing. She was a very important figure in my life and a major impact on my nutrition. In short, she spoiled me. She had her clever way to feed me stuff that otherwise I would not touch. For example in order to make me eat spinach and cheese she would bake an Inchusa. I loved inchusa, never refused a slice. Throughout my childhood and rebellious adolescence inchusa was the taste of comfort. Now my mother makes inchusa from time to time reminding us of my grandmother that is still very present in our lives although she passed away 15 years ago.

I ate inchusa all my life but only recently I've discovered its origins. This was thanks to my acquaintance with Gil Marks and his Encyclopedia of Jewish Food. There I discovered that Inchusa is a traditional Sephardic tart containing a sweet or savory filling. The name originates from the Spanish enchusa, an herb from the borage family that was primarily used in the tart but later replaced with spinach. The custard was originally baked without a crust. To prevent it from sticking to the baking pan some flour was mixed with oil and the thick spinach and egg mixture gratin was spread over the top and baked.

The Sephardic culture and the Ladino language are slowly disappearing though there are efforts of preservation; the number of Ladino speakers is dropping steadily. I don't speak it to my kids though I grew up on it, my grandmother spoke very little Hebrew. Recently I've met two lovely ladies that have Turkish grandmothers and are trying to keep their legacy through food, and cooking. Liz and Ariella made me realize that making my kids inchusa or other Sephardic foods is a way of keeping my Sephardic legacy.

I baked inchusa for the first time last week and it was a great success. I made the gluten-free version (something my grandmother never heard of). My middle child got a school project. She has to bring something to class for "show and tell". It needs to be related to our family history and to combine something of Jewish history. My brother suggested I'll bring an inchusa, which is our true family heirloom.

Inchusa

1/2kg spinach leaves without stem and washed, chopped.

150gr Feta cheese

3 eggs

3 tablespoons canola oil

3 tablespoons of flour (corn mill for the gluten-free version)

2 tablespoons grated cheese (either cachkaval or parmesan)

Salt and pepper.

Heat the oven to 180 centigrade.

Oil and flour a 22cm round tin or Pyrex

Mix all the ingredients till the mixture is unified. Pour to the tin and bake till a crust is formed.  

A study in scarlet or is beet photogenic?

Beet ravioli: gluten-free

Less than a year ago all I knew about photography was how to click the little silver button and have the subject more or less in the middle of the frame. Each time a term such as "closing aperture" or "shutter speed" was used in my vicinity my eyes would glaze. Thanks to my best friend the talented Sarah Melamed (Foodbridge) I now see the world as one big photo op.  My latest craze is food photography and so I drive the whole household insane because they're not allowed to eat before I take a picture. I'm now studying diligently Helene Dujardin's "plate to pixel" and practice food styling and lighting.

 I was thrilled when my DH decided to buy beets for cooking. Beets have such a gorgeous color therefore must be very photogenic. I needed to find something to do with them and to form something eatable I can photograph. Again it was the DH that came up with the idea: beet ravioli. We had that dish a long time ago when we had only two kids, in a very luxurious restaurant. We didn't have the recipe of course but we recruited our memory and creativity.

Not a new nebula but an almost transparent slice of beet 

We used very few ingredients: beet, hard goat cheese such as a tomme de chevre, walnuts, olive oil, lemon juice, balsamic vinegar and of course salt and pepper. The trickiest part is cutting the beet in thin slices that will form the ravioli. We used a mandolin slicer that does a beautiful job and is safe to use. Safety is an important issue when using this device, there're models out there that the term guillotine slicer describes them better. I must confess that all the pretty slicing was done by the DH while I simply chopped the cheese and walnuts. We marinated the beet slices in lemon juice and olive oil for half an hour and then proceeded to form the ravioli. Between two slices of beet we've put a chunk of cheese and chopped walnuts, trying to make it look like a closed pocket.

DH hand modeling how to close the ravioli

On top of the raviolis we sprinkled a bit of kosher salt and balsamic vinegar. The fun part was styling the whole thing, it was rather amusing since not me nor is the DH professional, so improvisation was the key to the photo session. When I finished taking the pictures we just ate the lot. They turned out great.

salad

The rest of the beet was cut julienne style and tossed into a salad with the cheese leftovers, walnuts, chopped parsley, dill, olive oil and lemon juice. We served the salad to my parents at the Shabbath dinner, and they admitted it was the first time they had ever ate raw beet. My mom liked it but my dad diplomatically said he preferred to eat it as borscht.

crocuses blooming in the Judean Hills. 

Though winter is stalling and the days are still mostly sunny and clear, some flowers start to bloom after the long dry summer. We found not very far from where we live, in an archeological site dating to the days of King David, these carpets of crocuses. Sheer beauty. 

          

The fountain of beer

Some of the beer taps in Maayan Habira

It was a lovely day at the beginning of May and we planned a great touristy experience in the old city of Akko. It didn't happen. Somehow the whole day went haywire. The traffic was horrible and the prospects of getting to Akko in a reasonable hour went up in exhaust pipe smoke.  We changed our destination and drove to Haifa instead, the northern port city where my dear husband grew up. There were five of us: my DH, "The Three Musketeers"-his three old pals since junior high and me. It was a special occasion since our gang member currently living in Zurich came to visit the homeland. We found it was quite a challenge to be tourists in our own country, at my DH and pals hometown. Finding something new and exciting in the mundane and familiar is not easy.

The Bahai temple in Haifa

Dedicated to our attempt to have a touristic experience we went to the prettiest part of Haifa: The Bahai Temple and Gardens on the slopes of the Carmel Mountain. We all knew in our hearts that the important bit is the lunch that will follow, so we spent very little time among the groomed flower beds. It was clear to us all that we will have hummus for lunch at one of Haifa's famous establishments. But like any plan we made that day this too wasn't going to happen.

A view to the Bahai Gardens, Haifa

The day was getting hotter as Israeli spring usually turns and we were getting thirsty. My DH had a brilliant idea. Why won't we have a beer at the local tavern "Ma'ayan Habira" (The Beer Fountain)? We all agreed especially since we've never been there. Ma'ayan Habira is one of those mythological establishments that exist for decades. It is not a fashionable bar or some trendy restaurant. Strangely enough, though we've been to Haifa countless times I've never been to the place though my DH promised to take me there ever since we started dating.

The entrance to the restaurant

I was pretty shocked when I saw the restaurant's neighborhood. Downtown Haifa is not very aesthetic or eye pleasing. But once you enter the place the atmosphere transforms. "Just one beer and we'll be off to have hummus" we agreed. We sat at the table only to leave two hours later slightly tipsy but in a very good mood. We had to try at least 4 kinds from the 16 types of draft beer the place serves. Of course that all this drinking couldn't be endured on empty stomach, some of the local specialties had to be ordered. We ended up having Eastern European delicacies such as chopped liver, and warm kostitza (a type of smoked ham) alongside pints of Belgian and English beers. There was lots of beer therefore lots of laughter. The hummus was completely forgotten. We ended the feast with Bavarian Creme, a type of pudding that was extremely popular here in the Seventies. 

Some of the food we had: beer, bread (the basics of life), kostitza, chopped liver and Bavarian Creme. 

Ma'ayan Habira was established in 1950 by Nachum Meir (his portraits decorate the restaurant's' walls).

Nachum Meir's portrait.

At first it was a sausage factory. It became a restaurant in 1962 and since then serves and prepares the same type of food. The restaurant is run by Meir's children and grand-children. Their draft beers include among others Belgian ales like Leff (Blond or Brun), English Newcastle brown ale, wheat beers like Hoegaarden and the Israeli made Goldstar, Heineken, and many more.

The bill: served on pieces of cardboard and handwritten. 

The restaurant is a rare institution in Israel where few restaurants survive more than 5 years. The food is simple but tasty, the beer flows like from a bursting fountain so chances are that any visit to the place will leave you feeling happier than you got in.

Maayan Habira

4^th Nathanzon Street, Haifa

Open Sun-Thu 9:00-17:00, Tuesday open till 24:00.