Thanks to you all for the kind holiday wishes. I love learning and sharing holiday traditions and am glad to see others do as well. Jessy, I love the birthday cake! And I've had that Jerusalem kugel, it's great. I wish someone in my family besides me would eat a noodle kugel - they are strictly potato people. Ellen, I can't wait to see the remodel photos - I'm jealous, this place needs a major face lift, but it's going to have to wait a few years. Glenda, challah is easy. I use my bread machine for the dough then braid it. And a round one is even easier, no braiding. I add extra honey for the round (no raisins for us) and twist it into a round cake pan. Sometimes I'll form small balls and but them side by side in the round pan for a pull apart round challah. Those are great for dinner since they come off like rolls, but they don't slice well for toast the next day. Lowspark, I'm sorry your kids weren't around, but it sounds like you had a lovely dinner. I had to miss an all day food science lab for Rosh Hashanah this year, so I totally understand your kids not being able to leave school. I really didn't want to miss, but my prof was very understanding. I'll probably still have to make up the lab, which stinks, but nothing I can do about that... I'm hoping everyone has a healthy, happy and peaceful year, no matter what your religious beliefs. AM

Jessy, that's the same web site where I learned how to do it, too! It's a bit more time consuming but it's fun. loves2cook, wow! That is gorgeous and looks so yummy. My Litvak family would rebel against challa that sweet, though (can't put chopped liver or herring on it) -- or more likely would scarf it up for snacks and breakfast like babka or coffee cake. I don't even like raisins in challa -- I only make it this one time of year under protest -- but THIS I would definitely eat!

Thank-you everyone for the compliments and good wishes! Gwentm, that's a lovely table!! We're doing lunch tomorrow (by California time it's tomorrow, anyway), but it's just kitchen dishes on a print cloth. I love the way you used the color of the table to set off the apples. Francy, My pans are short sided cheesecake pans. The bottoms are removable and fit loosely, so when the loaves are cool enough to handle, you can just pop them out, then pull off the bottom. Much easier than a springform. The honey cake sounds like a good one for a milk meal. (Mine has the works in it, though the real trick is to add lots of extra honey.) I might look that one up if I do quiches for break the fast. Thanks for the recommendation.

"Frosty Spears" is, I believe, known as a Sansevieria Suffriticosa (may not have spelled that correctly). From photos online, it looks similar to Sansevieria Cylindrica Patula as well. I think one distinction to look for may be the difference between a plant that grows in a fan shape, even if it's large, and a plant that grows in a more willy-nilly, all-over-the-place fashion, as the one you bought. I myself don't fuss too much about the official designation. I do know that Cylindricas I have owned tend to grow fast and pup well. So -- whatever it is exactly, I hope you experience the same growth rate! GREAT plant. I'm jealous!