Photo: Na’ama Yehuda
As every day rolls in
So clearly new to me
I realize the ever changing
Neophyte I am to life
And still will be.
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New To Me
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Strut What?
Photo: Dvora Freedman
Give a hand
Put a stop.
Help the weak
To step up.
See beyond
Outward bluff.
For in the race
To strut stuff,
Truth is often
Enough.
For The Daily Post
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Dance Gingerly
Photo: Inbar Asif
Dance gingerly into the hearts
Of others.
They are the home
Of someone’s soul.
Dance delicately
In the space
That is between
Yourself
And others.
Dance gently ever more
Inside your own.
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Un-Faint Yourself
When woodwork calls
Do not fade in.
When worry weighs
And doubt still gleams:
Color yourself a bolder hue.
Be seen.
Be heard.
Be you!
This year marks 100 years to the first time women were allowed to vote in New York. It led the way to the 19th Amendment and women’s constitutional right to vote.
There are still those who try to suppress votes. There were always those who tried to put others down for wanting equal rights and for seeking access to those rights. Do not let others demonize you for having a voice. Speak up for those who can’t. Seriously: if you can, vote!
For more reasons to vote … Here are some (of the LESS graphic) historic caricature images that were used to shame, insult, threaten, and generally dissuade women from voting.
For The Daily Post
For more about Historic Women Suffragists
For more about 100 years to the Women’s Suffrage movement in New York
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Phantom Panacea
Photo: Inbar Asif
Do not insist
An action is not worthy
If it does not prevent
All woe.
Demanding a panacea
By claiming
Partial remedies contemptible,
Is a straw man argument
Meant to scare away
The very possibility
Of actual repair.
For The Daily Post
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Egged On
Photo: Amitai Asif
Beware the prod
When arrows nod.
Their seeming prompt
May in fact be
The footprints stomped
To show the real way
Out the swamp.
For The Daily Post
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No Substitute
Photo: Dvora Freedman
There is no substitute
For you.
No proxy
To your spirit.
For The Daily Post
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What Neighbors?
Photo: Atara Katz
Middle of nowhere to the right
A cabin’s leveraged on a cliff.
Amenities are extra-sparse.
The mountains, extra stiff.
A modest perch amidst snow caps
To rest
And watch clouds drift.
For The Daily Post
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Shakshuka
Photo: Inbar Asif
It is breakfast, it is brunch,
It is dinner, it is lunch …
Shakshuka makes a lovely dish any time of day (or night). The dish originated in North Africa and has become a staple food in Israel, where the one-skillet dish is served in endless variations, along with fresh crusty bread or pita for soaking up the delicious sauce. At its base, Shakshuka is a recipe of eggs cooked or baked in tomato and red pepper sauce, spiced with cumin, paprika and cayenne. Some add spinach, some add peppers, some add cheese. Once you get the hang of it you’ll see how easy it is to do as you please …
The sauce can be made quickly on the stove, then eggs are gently cracked into the pan to nestle in the sauce. The pan can be covered and let to simmer on the stove till the eggs are cooked, or better yet, moved into the oven to finish.
Here’s one variation for the Shakshuka inclined (~3 servings, depending on appetite):
Ingredients:
3 tablespoons extra-virgin olive oil
1 large onion, halved and sliced
1 large red bell pepper, sliced
3 garlic cloves, sliced
1 teaspoon ground cumin
1 teaspoon sweet paprika
⅛ teaspoon cayenne (or adjust to taste)
1(28-ounce) can crushed tomatoes with juices (if whole, then coarsely chop)
¾ teaspoon salt (or adjust to taste)
¼ teaspoon black pepper (add more if you like)
4-5 ounces crumbled feta cheese(about 1 1/4 cups) and/or chunks of goat cheese
6 large eggs
Chopped cilantro, for serving
Hot sauce, for serving
Thinly sliced red chili peppers, for serving
Preparation
1. Heat oven to 375 degrees.
2. Heat oil in a large skillet over medium-low heat. Add onion and bell pepper. Cook gently until very soft (10-15 minutes). Add garlic and cook 1-2 minutes until tender (take care not to burn garlic or it will be bitter). Stir in cumin, paprika and cayenne. Pour in tomatoes and season with 3/4 teaspoon salt and 1/4 teaspoon pepper. Lower heat and simmer until tomatoes have thickened, about 10 minutes. Sprinkle cheese over mixture.
3. Gently crack eggs into skillet over tomatoes. Season with a little salt and pepper. Transfer skillet to oven and bake until eggs are just set (7 to 10 minutes. If you don’t have an oven ready, you can cover the skillet and simmer on low heat till eggs are set.
4. Sprinkle with cilantro and serve with optional hot sauce and chili pepper slices.
5. Serve with fresh bread, pita, or toasted baguette.
Have a little yum in your life!
For The Daily Post
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Mystery Mom
Photo: AMDB7 on Flickr
She doesn’t know who her mom is. She was left as a newborn, wrapped in a piece of old bedsheet, under a pew in the church. Or so the story goes.
She spent her first year in the orphanage. Many mewling mouths and too few holding arms. She found a way to survive.
Halfway into her second year she got picked up, fussed over with odd sounds, carried out of the room that had been her world. It was confusing. It was good. It was a lot.
She has a family now. They love her. They are patient. Most of the time. They try.
She’s a big girl. Almost ten. She understands. Sometimes.
She still can’t help but wonder who she is. What made her undesirable. Why she was left, naked not only of clothes but of clues.
She still can’t help but wonder about the woman who’d had her, then left without a sound. The woman who isn’t even mist and fog of memory and yet she still is tethered to in heart and mind. Her Mystery Mom.
For The Daily Post
Na'ama Yehuda 
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