So far my yard has only recorded 24F as a low temperature (which is surprising since during the fall the night temperatures were slightly lower in my yard, but it seems like the night temepratures are pretty similar to local weather stations this time of the year). So far the palms look good and I havent been worrying about my fig (I havent even thought of protecting it since most people dont around here lately, but if any record cold was forecasted then I would have to throw something over it!). But its true, the wind can cause damage to the palms that doesnt show until the warmer weather in the spring. Hopefully that doesnt happen, so far I have gotten pretty lucky with that and there hasnt been any surprising damage to my palms. 18F isnt too terrible. Its cold, thats for sure, but if its the coldest we get all winter, I will be VERY happy and my plants will be too! I still hate winter, but I noticed that this one has been pretty bareable so far. -Alex

Ann H., traditional Chanuka foods vary with the community. Jews of Eastern European descent eat latkes (but never agree on how to make them). Israelis eat fried filled doughnuts. As you see in the string, and can find on many web sites, everywhere in the world, Jews come up with something different for Chanuka. The one constant is that it should be something cooked in oil; that's the point. The idea is to commemorate the story about the oil for the menorah. lpinkmountain, if you use a mix for matzo balls, you will go to hell. JUST KIDDING! But really, I have never understood what the point is of that mix. I mean, matzo balls contain matzo meal, salt, egg, water or broth, and fat (chicken fat best if you are not a vegetarian and your cardiologist isn't looking). So what's in that mix? I think it's just matzo meal, salt, and some bouillon powder (which I don't like anyway); you still have to add the rest -- doesn't really save any time and just costs a lot more and uses more packaging. Lakeguy, here is how I (a genuine Jewish mother) make chicken soup and matzo balls. It's a very simple recipe, without even any dill or garlic, but it really doesn't need it, because the strongly developed chicken flavor holds its own, so try it this way first. Really, you can make any kind of chicken soup your family likes, but make sure to follow the two essentials about the type of chicken and the length of cooking. Try to find a kosher chicken -- the bigger, fatter, and older, the better. The taste is just much, much better. It's not that the kosher slaughtering makes a difference. But they grow them bigger, and they don't feed them chemicals (not for kosher purposes, just to broaden their market to foodies), and the soaking and salting of kashering is like brining it. If you can't find a kosher chicken in your town, then go for an organic one, I guess. Lindac taught me the money-saving tip of using a package of wings instead of a whole chicken (kosher chickens are not cheap). Gellchom's Jewish Chicken Soup (eat! eat!) 1 cut up kosher chicken, or a large package of wings, necks, etc. 2 stalks celery, NO LEAVES, scraped and cut into sticks 2 large carrots, scraped and cut into sticks one whole onion, peeled Salt and pepper Rinse the chicken and put it in your soup pot. Cover with water to about 3/4 inch from top. Bring to a good hard boil, reduce the heat, and skim. Then add the vegetables, 1-2 T salt, and some pepper. Cover and simmer a LONG time -- absolute minimum 1 1/2 hours, but I like to let it go to much longer, even to 6. If it cooks too far down, then just add some water; the taste will still be plenty rich, I promise. Remove chicken and use for something that can have seriously overcooked chicken! Discard onion (and celery, if you want, but I like it in the soup). Remove carrots and set aside. Strain soup and return carrots, celery, and maybe some of the chicken. Chill and remove some but not all of the fat before reheating. Serve with matzo balls, kreplach, noodles, or rice. Matzo balls (this is just the old recipe off the back of the Manischewitz matzo meal box, before they changed it from schmaltz to oil) 2 T schmaltz (rendered chicken fat; buy frozen in kosher market or make your own) or oil (if you must!) 2 lg eggs, slightly beaten ½ c matzo meal 1 t salt, optional 2 T water or broth (use broth if no schmaltz) Mix schmaltz and eggs. Mix matzo meal with salt and blend. Add water and mix. Cover and chill at least 15 minutes. Boil slightly salted water. Reduce heat to low, form balls (with wet hands, and note that they will enlarge as they cook), and add to soup. Cover and cook 30-40 minutes.

I haven't been very good about updating because we've been literally waiting for paint to dry. The cabinets have been sprayed by I think the most meticulous painter I've ever met. He is very particular about his work, which I love! He wanted us to wait 2wks before the guys came to install to make sure the paint had time to cure. In that time, I've made countless trips to the tile store, only to decide that I'll wait on my tile choice until it's all been installed. This way I can better visualize what would look good in my space. I am thinking a simple subway tile. Let's see what I end up with! I also made several trips to buy sample paint. I did decide on SW Humble Gold for the small powder room off the kitchen. I really like it with the brass fixtures that we have in there. I had a much harder time with the main room. I thought I had finally narrowed it down to the perfect color. Then, 4pm, the night before the painter was set to come, I had some doubts. So, I went off to the store again for one more can. I did change it to the lighter color and I'm happy with that choice. Good bye pink tinged walls! Much better now! We did have another issue come up when the cabinet maker delivered cabinets for the laundry room. One of them was too short. He said he thought that's what we discussed. Then, I took out my notebook with my notes from that meeting with my drawing. Thank goodness for my crazy note-keeping! Anyway, he said he sent his drawings to the GC. They can work it out, but in the end, he said he's correct it and bring the new cabinet out later this week. So, now I'm in the calm before the storm. They start back tomorrow with installing the appliances, installing the doors, etc. I really hope it all goes well with no more surprises. They think they will be done by Friday...let's see. Then, I'll just have hardware and backsplash left! Thanks for following along with me :)

Bpath that menorah is just exquisite. So MCM! For those who are interested in learning more about the Jewish Holidays, there is a great cooking blog that explains the significance of each holiday,ToriAvey.com. Hit the holidays tab once your on the site. She also has a tab called the History Kitchen which has classics. Her recipes are great. So far I have made her Kugel. I am in the process of making Beet Tartare Salad from her site. We are celebrating with family tonight. Here is my Hanukkah Celebration Menu: During cocktails Greek Mezze Platter (modified)-which has many of the elements of typical Middle Eastern/Israeli foods -from Ina's new cookbook, Make It Ahead Dinner Beet Tartare Salad- From Tori Avery Brisket- Ina Garten's (my family loves it, so easy). Kasha and Bowties with zucchini Potato Latkes- these are a PTA to make! Challah Dessert Lemon Yogurt Pound Cake- Ina's. From Scratch Brownies and Vanilla Ice Cream-Food and Wine magazine