<p>RVM- Thanks for the update on the Tennen case. The press has been quiet about it. Sad either way- true or not. Hate crime is a serious accusation. </p>
<p>Sadly, what made the news recently is far worse and tragic. What a senseless loss. Then the press citing a Jewish alias for that obnoxious film- and it was all fabricated by the film maker. A horrible event altogether for everyone.</p>
<p>LINYMOM: Thanks for the video. My favorite is this one:</p>
<p>Last New Year, my D invited a group of (non-Jewish, diverse background) friends over for Apples & Honey. Last night, 2 of the friends called and asked for their 5773 invitation. I cried, they laughed.</p>
<p>I’ll break out the Rosh Hashanah Rock Anthem & Book of Good Life videos for them - Thanks, Liny & Penny!</p>
<p>I’m so gonna miss these kids next year…must live in the moment now.</p>
<p>Hello all. I hope that everyone has a wonderful holiday. </p>
<p>D2 is still waiting for the start of her freshman year at Drexel…move in next week and classes start Sept 24…it seems like forever as all her friends have started and she is spending her days in her pjs playing computer games.</p>
<p>Glad that everyone else is off to a great start.</p>
<p>Pamom: My D1 is in the same boat as your D2. She’s waiting to start her job in a few weeks and it’s been a very long wait. Best of luck to your D.</p>
<p>Shana Tova to everyone. I hope all the college kids make it home or to Hillel.</p>
<p>My D’s first year, I spent $18 to do the same with my honey cake (chai, as a friend pointed out); this year I decided to use a small flat rate Priority box but couldn’t fit the tupperware, so just put the foil-wrapped cake in a bag. DD complained that it looked like she had received a bag of honey (I make a Greek honey-soaked cake)!</p>
<p>Slithy-I just baked the Epicurious honey cake today! Haven’t tasted it yet but it came out looking gorgeous and smelling heavenly. There were reviews indicating it might be problematic getting it out of a tube pan but it was easy (greased the pan and lined bottom with parchment)</p>
<p>I can’t find the link to the Karithopita recipe I use (there are a lot of variants, but this is less a spice cake than a cake-like Baklava). Three things: it’s dairy, some highly observant people don’t eat nuts on Rosh Hashanah, and it’s very rich and should be cut into small diamonds–the recipe should yield 24 servings from a 13 x 9" pan. Oh, and it freezes beautifully.</p>
<p>½ lb (2 sticks) butter, softened
1 C sugar
6 eggs
1 C all-purpose flour, sifted
2 tsp baking powder
½ tsp cinnamon
1 tsp orange rind
2 C chopped walnuts</p>
<p>Syrup:
1 C sugar
1 C honey
3/4 C water
1 T lemon juice</p>
<p>Preheat oven to 375F and grease a 9 x 13” baking pan.</p>
<p>Cream the butter and sugar, then beat 5 minutes with an electric mixer. Beat in one egg at a time, then add flour, baking powder, cinnamon, orange zest, and walnuts. Pour into greased pan and bake for 20—35 minutes, until golden brown on top. Allow to cool 10 minutes; carefully remove from pan.</p>
<p>To make syrup: Boil water, honey and sugar together; simmer 5 minutes. Add lemon juice as it thickens; boil 2 minutes. After cake has cooled slightly, score the top and add syrup. Once syrup has seeped into the cake, cut it into diamonds.</p>
<p>L’shana Tova everyone! Healthy and happy New Year. To all of the parents of class of 2013, may your S/D receive many sweet acceptances this year! Hope all of the kids who have launched continue to have a sweet year.</p>
<p>Oh, my D is going to RH dinner tonight at Hillel…her non-Jewish roommate is going with her! I don’t think she is going to services, but I am happy enough about the dinner.</p>
I cried, they laughed.</p>