As you will remember, last week I demonstrated how to make the perfect hummus. What do you mean you didn’t read it? Well, ok, for those of you whose newsagent was having a family crisis or whose dogs were hungry for newsprint, here’s a quick recap.
“Next time, can you ask them to send a paperback?” Thus spake my wonderful postman after handing me The World Atlas of Wine, by Hugh Johnson and Jancis Robinson. And I couldn’t blame him: at 2.25kg, this volume is no joke when added to an already-full postbag.
I n this country, hummus is a dip to be picked up at the supermarket and eaten with a stick of carrot or celery. In Israel, however, hummus is an obsession. The trendy hummus places have queues around the block as Israelis flock to eat the best version of this seemingly humble dip.
Jeans for Genes Day takes place on Friday September 20; the simple initiative invites people to wear their jeans to work or school (probably not to shul though) in return for a donation. The vital funding from the day provides care and support of children with genetic disorders. This year, 23 charities will benefit from the funding including Jewish Genetic Disorders UK.
How important is the food that a restaurant serves? For Guy Michlin, the Israeli founder of EatWith, the food is less important than the company: the social aspect of dining is the key to creating a memorable experience.
Everyone has a different way of breaking the fast. Some like a cup of tea and a biscuit, others go for the traditional herring. A few brave souls end the fast with a shot of whisky. I can vouch for the fact that this makes you feel wonderful for about five minutes and then rather peculiar shortly afterwards.