Tzom kal! (Easy fast!) You may be surprised to see an email about food (don’t look! don’t read it!) today, while we’re fasting, but we all know that fasts come to an end, and then we’re starving. So what do we make to break the fast? Three weeks ago, when the Three Weeks started with the Fast of the 17th of Tammuz, I broke the fast with baked falafel and all the fixings. We *could* do that again…but I decided not to.
When we put the word “cake” in the same sentence as the word “snack”, that makes me happy. 🙂 Although I will admit that I’m not the biggest cake fan. Cakes are too often dry and crumbly. I’m much more into the fudgy brownie. However, this recipe uses a cool technique to retain more moisture and makes for a really, really good cake.
Let’s talk about kale. I find that people have a love/hate relationship with kale. You either absolutely love it, can’t get enough of it, think it’s the best green out there – like my mom – or you just can’t stand the vile, disgusting stuff, can’t get past that awful, metallic, bitter taste, and hate its guts (or ribs, rather).