Friday, May 28, 2010


On the occasion of a trip to Jerusalem yesterday we visited the Arab Bazaar inside the walls of the Old City. We entered through Bab al-Khalil, the Jaffa Gate, near the Tower of David, which leads straight into the bustling heart of the souk. Colorful market stalls, coffeehouses and shops line a stone stepped narrow street going downhill. 
The storekeepers are Arabs, experts at getting the highest possible prices from their buyers, playing the bargain game with them. If you are the costumer be aware, they are very skilled in getting what they want - the more you desire the article, the more you should pretend that you are not interested. The most important thing is to stay friendly and polite, this way you can enjoy the game and the outcome.
As you stroll down the market you will see a thousand different items, there seems to be everything - clothing, bags, carpets, beads, beads, beads, antique embroidered Bedouin dresses, ceramics, incense, glass, leather sandals, spices, dried fruit, some antiques, questionable and real, Christian and Jewish memorabilia, jewelery, items carved out of olive wood, sweets and much more. 
The place is loaded with texture and color, with different people, local Arabs and Jews, and visitors from many countries, with smells wafting and music coming from the stalls.

Every time I visit there, I am filled with excitement, very childlike and pleasing! 

Tuesday, May 25, 2010


My friend Dawn lives in Germany, in the lovely Rhine valley. She bikes down to the River in a matter of minutes and enjoys the marvelous surroundings, breathes the air deeply, returns home, greets her sweet black cat with loving strokes, picks a flower in the garden, has a big cup of coffee - and enters her studio where she creates little wonders! 

I thought about calling her the 'cuff lady', but that does not do her justice at all, though a lady she surely is, in jeans and flat red shoes, but a lady, with an impeccable haircut! Dawn has many skills and gifts, and a lot of interests and pleasures, like dancing and music. She has a love for art, literature, and stories, for nature and hiking and biking, for the garden and cooking, and last not least her husband!

But foremost she is a very talented fabric artist, with a strong urge to create beautiful adornments for women who don't like mainstream, but favor the exceptional and extraordinary. In obeying her mind and heart her skilled hands produce adorable bags and pouches and scarves and boleros with perfect workmanship and an immaculate sense of color and texture. She fashions necklaces out of big beads arriving from far away lands, vintage buttons, wood- and ceramic buttons, small stones from the beach, little fabric pieces, small gems like amber and semiprecious stones.  

Some months ago she started creating cuffs and it seems she is not able to stop - and certainly she should not, because they are getting more and more gorgeous and sophisticated. She loves to use vintage embroidery, which found its way to her from places like Guatemala, the Middle East, and Bukhara in Uzbekistan. She owns old embroidery made by women from Ethiopia, and by Bedouin women from Israel - and she knows how to turn them into treasures, embellished with fringes, old and new buttons, vintage lace and whatever else suits her fancy! She uses the softest goat leather and batik cotton fabric to its uppermost advantage. She knows how to mix and match with joy and energy - in short: she loves what she does!!! 

Needles to say that she is also a very clever and professional photographer, with often her lovely niece being her willing and very talented model!
Please visit her shop and her blog and enjoy!

Here is what our mutual friend Jill from has to say about her: 
Dawn sees the poetic verse and beauty in all things, from a simple stroll along the Rhine to a cup of coffee lingered over with a good friend. She brings light and depth to the world through the thoughtful treasuries she weaves, which often come with running dialog and playful banter between artists. She is generous of spirit and quick to praise and encourage. Most especially, though, she sees the world through the very unique lens of her sewing machine. With it she creates the most marvelous combinations of colors and textures. Each piece that she creates—from necklace to scarf to bag to cuff—bears her unmatched eclectic stamp of LaTouchables. Her work has a very distinct flair that is unrivaled.

Monday, May 24, 2010

Sunday, May 23, 2010


But the bottom line is: Many of us use too much salt!

Due to some medical condition I was reading a lot about salt lately, searching the Internet and checking articles in English, German and Hebrew, arriving at a general conclusion of:

1. Salt is very much needed for  healthy body function.

2. Recommendations of daily salt intake vary slightly from country to country.
3. Too much salt causes health problems.
4. The overall human being in countries with rich food culture uses way too much salt.
5. The problem is not only the salt we sprinkle on our food, but the hidden salt in packaged, processed, prepared, pickled and smoked food, in obviously salted food, like potato chips and pretzels, and in junk food.

First of all let's define: What is salt? What is sodium? Is there a difference?  

There is a common misconception that salt and sodium are interchangeable, when there are indeed differences between the two. Sodium is a naturally occurring mineral in food. Table salt (sodium chloride) is a chemical compound of sodium and chloride - 40% sodium, 60% chlorine.
Natrium (sodium) und Chlorid = Kochsalz.
To determine how much salt is in a given amount of sodium we have to multiply by 2.54.
If the given sodium content of a product is for example 500 mg per 100 gram of this product, then this equivalents 500 x 2.54 = 1.27gram of salt, there would be 1.27 gram of salt in 100 gram of this product. 

If we want to know how much sodium is in a given amount of salt we have to divide by 2.54, for example 1.27 gram of salt ./. by 2.54 = 500 mg sodium.

Salt and sodium
1 teaspoonful contains about 6 grams of salt  

6 grams of salt contain about 2,400 mg of sodium (600 mg divided by 2.54 = 2,363 mg sodium)
Each 1/4 teaspoon of salt contains 600 mg of sodium, this is a good tool to use when one is keeping track of daily sodium intake.

To # 1:  Sufficient amounts of intake of sodium is considered essential to life. The human body needs some daily sodium to function properly because it helps maintain the right balance of fluids, transmits nerve impulses (otherwise we would not feel pain for example), and influences the contraction and relaxation of muscles. The kidneys naturally balance the amount of sodium stored in the body for optimal health. When the sodium levels are low, the kidneys essentially hold on to the sodium. When sodium levels are high, the kidneys excrete the excess in urine.

To # 2 + # 4:

The recommended daily amount of sodium for adults in America is 2,400 milligrams, but the consumption is much higher than this, up to 10.000 mg.
Canada recommends that adults do not exceed 2,300 mg daily.
Australia recommends somewhat less this amount and so does Britain.

Germany recommends an amount of 2,200 mg daily.
The recommended daily amount in Israel is 2,400 mg.

To # 3:
If for some reason the kidneys can't eliminate enough sodium, the sodium starts to accumulate in the blood. Because sodium attracts and holds water, the blood volume increases. Increased blood volume makes the heart work harder to move more blood through the blood vessels, which increases pressure in the arteries. So a diet high in sodium is associated with an increased risk of high blood pressure, a major risk factor for stroke, heart disease and kidney disease. 
In any case those with high blood pressure, or who have a family history of the disease should opt for a much lower amount of sodium intake.

To # 5:
We should keep in mind that actually about one to two grams of salt daily is sufficient to keep the body function, this would be about 250 to500 mg of sodium. So the recommended 2.400 mg should really be more than enough. And this amount of sodium we easily consume with our normal food intake.  Most of the extra sodium in our diet comes from the salt (sodium chloride) that is added.

Minimize your risk:

Read nutrition labels to make informed food choices (the label will give the amount of sodium per 100 gram of the product)
Choose foods from food groups that are lower in sodium
Choose less prepackaged convenience foods and meals
Choose plenty of fruits and vegetables
Use less processed food
Look for foods with claims such as 'salt-free', 'low in sodium' and 'reduced in sodium'
Order dressings and sauces on the side and use them sparingly while dining out
Prepare foods at home with little or no salt added
Look for low-sodium versions of your favorite foods
Use fresh unprocessed meat
Drain and rinse canned vegetables and beans

Drain canned tuna
Use garlic, onion, black pepper, herbs (fresh and dried), lemon and other spices to add flavor to meals. Many of these herbs and spices contain nutrients that further protect against heart disease. For instance, one fresh clove of garlic each day has been shown to reduce blood pressure and cholesterol.
Use homemade chicken or vegetable stock

And most important: Do not add salt at the table!

I started to check labels here in Israel - and I was very surprised how much sodium (natran נתרן) is used in packaged food and how big the difference can be from product to product. You can buy chicken sausage with 500 or 600 mg sodium per 100 gram and also with more then 1000 mg per 100 gram. Pastrami, which we like so much, is very high in sodium. And how about our beloved Pretzels with sesame and rock salt? And the salty 'Begele cham, Begele cham' when you leave at night the opera, theater or concert hall? With one of those you have already half of your daily intake!! And the potato chips? And the fast food french fries (chips)? Have you ever seen how much salt they sprinkle on them? Soy sauce is extremely high in sodium and bottled salad dressings, sauces, dips, ketchup, mustard and relish all contain sodium.

I think we should just be a little bit more aware of the consequences and the health risk of too much sodium intake. We could follow these recommended guidelines to avoid illness:

Identify foods that have a high sodium content.
For example in the UK the level of sodium in food is defined as follows: High is 600 mg of sodium or more, low is 100 mg of sodium or less. If the amount of sodium per 100 gram of the product is in between these figures, then that is a medium level of sodium.
Limit daily sodium intake to between 1,500 and 2,400 milligrams.
Season your food at home with herbs and spices rather than salt.
Remove salt from recipes whenever possible.
Don’t put the saltshaker on your dining table.

Your taste for salt is acquired, so you can learn to enjoy less of it. Decrease your use of salt gradually and your taste buds will adjust. After a few weeks of cutting back on salt, you probably won't miss it, and some foods may even taste too salty. Start by using no more than 1/4 teaspoon of added salt daily, and then gradually reduce it to no added salt at all. As you use less salt, your preference for it diminishes, allowing you to enjoy the taste of the food itself, with heart-healthy benefits.

If you are younger, don’t have high blood pressure, and are generally healthy, eat reasonably, enjoy your meals, and don’t worry too much (yet) about salt intake. But if you are older, or if you have either hypertension or diabetes, take the low-sodium (1,500-2,400 mg) approach to what you eat. Eating salty foods is more habit than nutritional necessity, and habits can be changed—at any age.
The wonderful glazed and so pretty ceramic shakers, which can certainly also be used for spices, like pepper, curry, paprika, etc. are made by Jill from

Friday, May 21, 2010


Photographed by my husband Uri.


My sweet grandson Noam and our dog Dafi (frisch rasiert) - Shavuot 2010.

Thursday, May 20, 2010


 My sunny granddaughter Yasmin - bedtime, vacation stay - Shavuot 2010

Wednesday, May 19, 2010


My lovely niece Adi - Shavuot 2010