Paper patrol, part 2, and a great tomato weekend
My new boss does bellwork on index cards, which the students hold on to until the end of the class, when they turn them in with "what I learned today" written on the back. It's important to him that the Middle School Judaics department be consistent on classroom procedures, so now I use that system. Another victory for the paper patrol! The cards fit nicely into a box and don't get mixed up with my various other papers.
On an unrelated note: I made such a good Israeli salad today. The secret: use very ripe, sweet tomatoes, chop everything really small (1/4 inch or smaller) and make sure the tomato to (onion + cucumber) ratio is high. I used one and a half tomatoes, a third of a cucumber, and about 2/3 of a small yellow onion. I added dill for a change, and I used fresh-squeezed lemon juice instead of what I usually have in the fridge, which is bottled. Plus olive oil, salt, and pepper, of course. Soaked up the juice with challah...yum!
It's been a great tomato weekend. We got lots of tomatoes from our CSA this week. In addition to the beefsteak tomatoes that made such a good Israeli salad, we got some beautiful multi-colored cherry tomatoes: yellow and several shades of red. I halved those and served them as an appetizer for Shabbat dinner with olive oil, balsamic vinegar (just a little), toasted pine nuts, basil, salt, and pepper. Even Josh, who is not the biggest fan of cherry tomatoes, ate them. They were very sweet and soft, and they disappeared in two seconds flat!
On an unrelated note: I made such a good Israeli salad today. The secret: use very ripe, sweet tomatoes, chop everything really small (1/4 inch or smaller) and make sure the tomato to (onion + cucumber) ratio is high. I used one and a half tomatoes, a third of a cucumber, and about 2/3 of a small yellow onion. I added dill for a change, and I used fresh-squeezed lemon juice instead of what I usually have in the fridge, which is bottled. Plus olive oil, salt, and pepper, of course. Soaked up the juice with challah...yum!
It's been a great tomato weekend. We got lots of tomatoes from our CSA this week. In addition to the beefsteak tomatoes that made such a good Israeli salad, we got some beautiful multi-colored cherry tomatoes: yellow and several shades of red. I halved those and served them as an appetizer for Shabbat dinner with olive oil, balsamic vinegar (just a little), toasted pine nuts, basil, salt, and pepper. Even Josh, who is not the biggest fan of cherry tomatoes, ate them. They were very sweet and soft, and they disappeared in two seconds flat!