The Book of

Yonah

Or

How to Have a Whale of a Feast

TABLE OF CONTENTS DEDICATION TO YONAH TU B'SHEVAT YONAH INTERVIEW APPETIZERS BUTTERNUT SQUASH SOUP POLENTA CAKES DELI ROLL SPICY BUFFALO WINGS SIDE DISHES ROASTED CARROTS SEARED POTATOES CURRIED CAULIFLOWER MAINS TU B'SHEVAT BEER CAN CHICKEN "MEAT" LASAGNA GNOCCHI WITH DUCK DESSERT TRIFLE APPLE CRISP KIWI SORBET GOOD HUMAN BEING RECIPE 4-7 4 5 6-7 8-12 9 10 11 12 13-16 14 15 16 17-21 18 19 20-21 22-25 23 24 25 26-28

RABBINIC HECHSHER

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FORWARD:
Welcome to the new Book of Yonah! Inside you will learn all about the young man, my grandson, who is celebrating his Bar Mitzvah on the Shabbat of January 25-26, 2013. In the Jewish calendar, this day marks the 15th day of the month of Shevat. Tu B'Shevat, as it is called, is special in its own right and, as you shall see, a fitting backdrop for Yonah to display his talents and passions. What those talents and passions are and how they have come to define our bar mitzvah boy is the subject of this book. When we think of Yonah in the Bible, our minds picture a person having a life altering encounter with a fish, a rather large fish at that. Believe it or not, our Bar Mitzvah boy Yonah encountered a much, much smaller type of fish which also had a major impact on his life. This happened during the summer of 2010 when our Yonah spent a month at Camp Stone in Pennsylvania. He found that there were many enjoyable activities in sleep away camp, but there was one that seemed to catch his fancy the most. What was it? Sushi Club! After camp, Yonah couldn't wait to share his newfound culinary skills with his family. From that moment on, Yonah was clearly a foodie. In fairness, you could say that Yonah was environmentally if not genetically predisposed to love good cooking. On both sides of his family are a remarkable number of excellent cooks - and even one cookbook writer, namely, his great-great aunt Sari. Who are Yonah's favorite meal preparers? What dishes does he particularly like? All this and more will be found in the pages that follow. It has been said that becoming a Bar Mitzvah is finding the door into ones Jewish identity. For Yonah, that door is leading for now straight to the kitchen and chef quarters!

Besides being Yonahs Bar Mitzvah, today is Tu BShevat. On this, the New Year of Trees, we rejoice because, as the song goes: Trees, trees are good, not only because they give us wood. What a coincidence it is that just as Yonah is maturing into manhood and able to produce his own fruit (i.e., mitzvoth and good deeds), the trees in Israel are beginning to bloom. As seen on this page, Yonah and his family are quite willing to go out on a limb for each other. The Kilimnicks will help us rejoice on this special Sabbath of Celebration by partaking in a Tu B'Shevat Seder. There will be many different kinds of fruit at the Seder. There will also be food featuring the seven species which are important crops in Israel including wheat, barley, grapes, figs, pomegranates, olives, and dates. By saying blessings and partaking in many kinds of fruits and grains, we honor the land of Israel by enjoying her fruits. Because Yonah is such a passionate foodie, he has been particularly enchanted by the culinary aspects of Tu BShevat. He will share divrei Torah with food for thought. He has helped plan and prepare the feast that will be served at the Friday night meal. In honor of his thirteenth birthday, he has also helped to create this cookbook of thirteen recipes, including appetizers, side dishes, mains and desserts. Many of these recipes are specifically designed for Tu BShevat. Plus there are slam-dunk tips from Yonah. And best of all, everything in this book is strictly Kosher! This is a great day for Yonah and for all of us. I am so proud to dedicate this book to Yonah Chanon Kilimnick on the occasion of his Bar Mitzvah.

Grandpa Val Karan

January 2013

Interview Questions for Yonah Kilimnick What does being bar mitzvah mean to you? It means that life is starting to count. All the practice and preparation will start to pay off in G-ds eyes. What do you consider the most important idea in the Torah? Respecting people worthy of respect, like parents, as well as some that might not be. Besides cooking, what are your other special hobbies or out of school interests? I like basketball and many other sports as well as guitar. I used to play piano but I didn't like it so I wanted to try something else. Do you have favorite cooks and favorite meals in your family? I really like Mommy's pretzel schnitzel and her matzo ball soup, and I like my Bubbe's chicken fricassee. I can't live without my weekly matzo ball soup. It's like we have Thanksgiving every week on Shabbat. You have described your Mom as a "crazy" cook. What did you mean by that? She knows how to make different things in a short period of time and for a lot of people without getting frustrated unless were talking to her and distracting her. She really plans things well. She knows what she wants to do and she does it. Your favorite restaurants used to be Rimon and Geulahs Caf until you discovered NoBo in Teaneck. Why is that your favorite? I really like chef Josh Massin. He makes food that I never would've thought of like sweetbreads and duck, although I don't hesitate to eat those things when I'm there. Does that mean you are only a healthy food eater and not someone who likes junk food? I do like good food but I can't help myself when it comes to fat and greasy food like onion rings, potato kugel, shwarma, hush puppies, and ice cream. They are just so good. Do you like milchik (dairy) or fleishik (meat) food more? I like them both equally.

Are there any types of cooking tools or utensils that you would most like to own? Yes, I would like an ice cream maker, a deep fryer, and a slicer. I could also use a good set of knives for the kitchen. Is there a style of cooking that you like? I like American cooking more than any other type, especially when it involves frying. Israeli or Mediterranean food would be my second best choice. I also like very hot and spicy food. What is your definition of good food? To me it is food that is fresh, well seasoned, timely cooked, and it looks good. Is there any kind of food that you most dislike? I don't like quiche and macaroni salad. I am also not a fan of Brussels sprouts. I have actually tried them, and they are not my favorite vegetable at all. Do you have any favorite subjects in school? I like my Hebrew subjects and I enjoy math and gym. Reading is OK but it's not my favorite subject or my idea of a good way to spend a rainy day indoors at home. Who helped you prepare for your Bar Mitzvah? My Abba was my teacher, and he helped me learn my parsha and my Haftorah. He also taught me how to put on tefillin. My Uncle Avi is my teacher in school, and my Zeidy teaches me a lot of lessons along the way. You seem to have lots of friends and get along well with all people. But when I asked you to name your best friends, you couldn't really answer. Why? I didn't want to hurt anybody's feelings. You have been published in a book before entitled Letters to Pres. Obama. What did you say? How did it feel? It felt good. I said that he should consult with John McCain. What would you write in a letter to Prime Minister Netanyahu? I would say you're doing a good job. If you were to write another letter to Pres. Obama, what would you say now? I would say that you should've followed my earlier request.

Appetizers
Tip from Yonah
A good appetizer is a fresh, well seasoned, well-cooked, refreshing dish to open up the palates of your guests and to prepare them for the meal ahead.

In the earliest or appetizer stage of life, Yonah was a cuddly and delicious little boy. He was the apple of his Abbas eye and the delight of everyone in his family. Even his older brother Doni was happy because he now had someone he could play with and boss around.

Butternut Squash Soup (pareve)

(serves 6-10)
Ingredients: 2 pounds butternut squash (I like to buy it peeled and cubed ) 6 shallots diced 2 pears, peeled and grated Water and/or broth to cover the butternut squash in the soup pot (should cover it by about an inch) 1/4-1/2 cup honey or agave syrup

onah This dish goes with very spar well kling grap espec e juic ially e, nigh on Fr ts . I l iday ike to with garn eithe ish it r cho pped or cr ushe chive d pis s tachi os

Tip fr om Y

Salt/pepper/garlic/curry powder/nutmeg (add these to your own taste)

Directions: 1. Place all ingredients in a 6-quart stockpot. Cover and bring to a boil. 2. Reduce to simmer and cook, covered, for 30 to 40 minutes, until squash is soft. 3. Use an immersion blender to pure squash and continue cooking for 10 minutes. 4. Ladle into bowls and serve piping hot.

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Polenta Cakes (dairy)

Makes approximately 12 cakes
Ingredients: (For cakes) 2 cups of yellow corn meal 2 cups of water or milk or broth (or any combination) 1 cup grated Parmesan cheese Cupcake tin (12)

Tip from I lik Yon e th ah is di zucc sh b hini ecau w vege se it tabl hich is has my e. I ety f hav of g e tri avorite oat with ed a chee vari oliv ses es is and very one nice , too .

Directions: 1. In small pot, bring liquid to a boil and add corn meal while whisking. 2. Then keep whisking the mixture on low medium heat until creamy and add Parmesan cheese and seasoning. 3. Then add polenta to greased cupcake tin and put in refrigerator until firm (about 20-30 minutes). (For topping) 2 zucchini diced finely (I leave the peel on) 1 small log or about a 1/4 lb. of goat cheese Any seasoning of your choice Finely chopped fresh chives or basil

Directions: 1. Saut zucchini with your desired seasoning. 2. When polenta cakes are firm, add a tablespoon of goat cheese and a tablespoon of zucchini to top of cakes.

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Deli Roll (Meat)

Each roll serves 6 people or 2 hungry teens
Ingredients: 1 package of frozen puff pastry dough (we usually get Pepperidge Farm which is parve) and which comes with two premade doughs 3 kinds of sliced cold deli cuts, preferably different colors (like smoked turkey, pastrami, corned beef, roast beef, bologna), usually about 1/4 lb. of each. If you like a thick deli roll, you can stuff more meat in it Bottle of Dijon mustard (or any flavor mustard you likewe have tried onion mustard and honey mustard with good results, too) Sesame seeds or caraway seeds to sprinkle on top (optional) Directions: Tip fro m Yon 1. Preheat oven to 350F. Line a baking ah This d ish goe sheet with tin foil and spray it with s very soda ( well w my fav ith oil. orite i from W s Wed egman ge 2. Roll out the defrosted pastry dough s). It i idea to s a goo wait u d on the tin. ntil th cooled e deli r off bef oll is 3. Spread mustard on the dough and ore cu slices. tting i Since I t into then layer the deli meat. usuall before y mak Shabb e this 4. Roll the dough with deli and then at and it for l then se unch, rve I cut it pinch the ends. before heatin reg for lu 5. You can brush the top with a bit nch. of egg (or not) and sprinkle with sesame or caraway seeds. 6. Wrap the deli roll in the tin foil (a bit loosely) and pinch the ends of the foil. 7. Bake for about 45 minutes to an hour, or until browned.

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Spicy BuffaloWings (Meat)

Serves about 6-8 people or 3-4 of my friends
Ingredients: One 4 lb. bag of chicken wings drummettes (Empire is a brand that I usually use), defrosted and cleaned 1 cup Siracha sauce (see picture on side) 1/4 cup orange juice 2 tablespoon lemon juice 1 cup vegetable oil.

Directions: 1. Preheat the oven to 350F. 2. Toss all sauce ingredients in a bowl and then pour over chicken and mix until coated well. 3. Bake covered for an hour, then uncover and bake until chicken is a bit browned and crispy.

h ona mY fro ed erv nts Tip st s e eve is b rts ga dish spo s g kin Thi hin ma ti atc ried (Tofut ile w have t m wh one .I rea as g ur c n TV h o o for his ve s lly are nd t specia p g to d) a e thin ). ran l, too ( b me d so is dish wel nee h ver o ho of t se w pice es tho e th am t

Side Dishes
Tip from Yonah
A good side dish compliments the main dish in every way, and it should consist of a starch or vegetable dish.

13

In the early elementary or side dish stage of life, Yonah became a sidekick to his own younger siblings, Raanan and Nili. He was a precious little sprout, adored and nurtured by family, especially by his Bubbe Nechie and his Grandma Annette.

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Roasted Carrots (Pareve)

Serves 8-10 people
Ingredients: 12 carrots (lately I have NOT been peeling the carrot, just washing them well. 1 cups vegetable or olive oil 2 teaspoons seasoned salt 2 teaspoons garlic powder 2 teaspoons curry salt

Directions: 1. Preheat the oven to 375F. Tip from Yon 2. Bathe carrots in oil/seasoning mixThis ah is on dish e of ture and place on a cookie sheet. es I mak the easi Sha 3. Roast uncovered n the oven for 45 e e as bba a sid st t. I l with ike t e for minutes to one hour, until min o ga t lea bay ves o rnish it browned and tender. leav r cru es fo flav shed rab or. I 4. You should turn the carrots it of foun my l extr d cu ocal after about 20 minutes. a rry supe man salt rma s. It in 5. I usually cut each carrot into rket is a , We com ghalf before I serve them hot. spic bina es a tion nd s of alt. .

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Seared Potatoes
Ingredients: 2 small bags of mini potatoes 10 sprigs of rosemary 1 tablespoon of olive oil

Directions: 1. Wash and dry potatoes. 2. Sear the potatoes with the sprigs of rosemary and oil. 3. Cover and sear until fully cooked, then uncover and fry until crispy. 4. Remove rosemary and serve hot.

Tip f rom Yona This h dish is sim lot o ple b f dev ut ha elop a col ed fl sa orfu avor l twi s . Fo ture st, u r of re se a mixd po tatoe regu s a nd lar p otato es.

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Curried Cauliflower (Pareve)

Serves 6-10, provided your guests like cauliflower!

Ingredients: 1 cauliflower head, cut into bite size florets 2 teaspoons of curry salt (see recipe for roasted carrots) 1 teaspoon of garlic salt 2 tablespoons of vegetable oil or olive oil.

Tip f rom Yon This ah dish goes the s very ide o f chi well fish. cken on I ha , me ve u rets at o sed an d r broc purp coli the s le ca floame ulifl way mak owe , too e tw r .In ice t eed that he a to we c cook an n mount s ie sh o osh eet on o befo ne r e th gets e oth serv er ed.

Directions: 1. Preheat the oven to 350 degrees. 2. Combine oil and spices and coat cauliflower florets. 3. Arrange cauliflower in single file on parchment paper lined cookie sheet. 4. Bake 20-30 minutes until crispy. You will know it is done because the smell will turn from being a bit yucky to more sweet.

Mains
Tip from Yonah
The Main Dish is the star of your feast which should be complimain can still stand alone if needed.

17

mented by the supporting cast of appetizers and side dishes. The

Today marks Yonahs coming of age. From C.I.T. (Chef In Training) to his always loving and occasionally food crazy Mom, he has matured into a fine young man with nuanced and subtle tastes, particularly when it comes to all manners of preparing food, indoors or out. We are the beneficiaries; he will be sharing his table skills and his Torah skills with us all.

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Tu BShevat Beer Can Chicken

Ingredients: 1 Whole Chicken (4.5 lbs.)
Tip from This Yon dish ah One can of beer, any brand is fine. real serv ly g es 6 My Mom likes Genessee Ale. (She ood day -10 and s, es fo r Je w peci is has used soda for this recipe, too. Yer ish ally ush holi day alay mau But it is not as much fun to call s lik im , t an e Yo Yom d Tu it ca m this Soda Can Chicken. Also, Haa BSh n in t clud eva the barley is from the ale.) t, be ze al cies mos cau of th se t ev 2 lbs. of baby potatoes. e la ery nd o spef Isr ael. Tu BShevat Rub: 1. One large onion minced and 2 cloves minced garlic. 2. Seeds from pomegranate or 1/2 cup pomegranate juice. 3. 1 cup of each chopped: olives (green or black or both), dates, figs 4. One cup wine (any kind is fine. Really. I asked my Mom.) 5. 1/4 cup whole wheat flour. 6. Saute onions and garlic until translucent. Add olives, figs, dates and saut until soft. Add pomegranate seeds or juice. Then add wine and cook until mixture is a bit thick. Then add flour and mix well. Let it cool before spreading on chicken/potatoes.

Directions: 1. Open up beer can and pour off about 1/3 into a cup. I usually save this for my Mom. We have a beer can holder at home, and I place the beer can in the holder in a deep tin (like a deep lasagna tin). Then I place chicken, neck side up, on the beer can. 2. I sprinkle the potatoes on the bottom of the pan and then rub the Tu BShevat mixture on the chicken and potatoes to coat it all well. I usually need to take out a rack from my oven so that the chicken can stand up in there. 3. I bake the chicken at around 350F for about 1.5 hours. 4. Then I let it rest and cool before taking it off the beer can and slicing it.

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Meat Lasagna (Dairy, really)

Ingredients: 1 bag soymeat crumblers, usually we use Morningstar Farms 2 bottles of your favorite tomato sauce (like marinara or tomato-basil) One box lasagna noodles (I use the regular kind, not the kind that does not need to be boiled) - you can use the whole wheat kind 1 large container ricotta cheese (2 lbs.) and you can use the lowfat kind if you want 2 bags of grated mozzarella and/or pizza mix (which is cheddar and mozzarella cheese) Each bag is about 8 ounces. Directions: 1. Preheat oven to 350F. 2. In a small amount of oil, fry up the soymeat crumbles. You dont even need to defrost it first. It is usually salty enough that you dont have to season it. But you can if you want to. 3. In a lasagna tin, pour the tomato sauce so that it covers the bottom of the pan.

Tip from Yonah

I dont think la sagna looks to o pretty to eat. So, I us ually add a ga rnish like basil to m ake it look nic er. I like to eat this dish with garlic br ead. Also, I have n ot been able to find a pareve soymea t. My friends, the Sadiks, use a ir quotes whe never they talk abou t using meat in a pareve or dair y dish.

4.

Layer the raw lasagna noodles (I usually fit 3 across, rarely 4) on the sauce, and then layer some ricotta cheese and then mozzarella cheese and more sauce. For the second layer, I use the soy meat instead of the ricotta. For the third layer, I use the ricotta again. After the fourth layer of noodles, I smear the last bit of sauce and sprinkle with more mozzarella. Then cover it with foil, snugly. Bake for 1.5 hours or until top noodles appear tender. Finally, uncover and bake for another 15 minutes.

5.

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Gnocchi with Cream Sauce

Ingredients: (Gnocchi) 2 lbs. Russet potatoes 1.5 cups all-purpose flour 1 egg, extra large 1 pinch salt Directions: 1. Set 6 quarts of water to boil in a large spaghetti pot for boiling the finished gnocchi. 2. In the meantime, in a separate large pot, boil the whole potatoes until they are soft (about 45 minutes). It is easier to peel them after they are boiled but you have to let them cool off a bit. 3. The key to my gnocchi is getting a good potato mill. You cant just put the potatoes in a food processor or mash them. You really have to pass them through the mill. 4. Set up an ice bath with 6 cups ice and 6 cups water near boiling water. 5. Your milled potatoes should be sitting in a pile on your work surface. 6. Make a well in the center of the potatoes and sprinkle all over with flour, using all the flour. Place egg and salt in center of well and using a fork, stir into flour and potatoes. Once egg is mixed in, bring dough together, kneading gently until a ball is formed. Knead gently another 4 minutes until ball is dry to touch. 7. Roll baseball-sized ball of dough into 3/4-inch diameter dowels (I got this word from another recipe but it means like a slender rolling pin shape) and cut dowels into 1-inch long pieces. Drop these pieces into boiling water and cook until they float (about 1 minute). I use a sieve spoon to remove these from the boiling water and then place each piece of gnocchi right into the ice bath until cool or for a few minutes. 8. I place the gnocchi onto a wax paper lined cookie sheet until dry and then you can toss with 1/2 cup canola oil and store covered in refrigerator up to 48 hours until ready to serve.

Tip from Yonah You can buy perfectly yummy kosher gnocchi if you live in a largish Jewish community. In Rochester, kosher gnocchi is hard to come by. So, I make it myself. Luckily, I found a video tutorial once from the Kosher Culinary Institute in Brooklyn.

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Gnocchi (cont.)
Ingredients for Sauce: 3 tablespoons butter 5 cloves garlic 2 tablespoons flour whole wheat is fine 1/2 cups skim milk 1/2 teaspoon pepper and pinch nutmeg 1 cup pareve broth (either vegetable or pareve chicken broth) 1/2 cup parmesan cheese but you can add any and as much cheese as you like! A hard cheese that is grated is preferable to a soft cheese. Directions: 1. 2. 3. 4. 5. Melt the butter. Mash in the garlic while the butter browns a bit. Then sift in the flour to form a roux. A roux looks like a pastry mixture of flour and butter. Slowly add in the milk/broth, whisking to dissolve the roux into the milk. Sprinkle in the grated cheese, pepper and nutmeg and let the sauce simmer until it reduces and thickens up. If it feels too thin, add a little of the starchy water from the gnocchibut the sauce should be a bit soupy and the gnocchi will be served in this soupy sauce.

Asparagus: 1. Roast a bunch of asparagus in the oven until crispy. I usually spray a bit of olive oil and sprinkle with sea salt and pepper, too. I then cut the asparagus into little bits. To serve this dish, I ladle the sauce into a bowl, then ladle the gnocchi and sprinkle the asparagus bits on top.

Another Gnocchi Tip from Yonah To make this dish pareve, use nondairy creamer but you may need to add a bit more broth to ensure the sauce is soupy. You can use margarine instead of butter. And you can leave out the cheese but you may need to add a bit more seasoning. I have also used some sweet potatoes instead of white potatoes and this was equally good and more colorful.

2. 3.

Desserts
Tip from Yonah
This should be the perfect ending to a perfect meal. It should consist of flavors that will leave your guest feeling full while their taste buds are wanting more!

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The Best Is Yet To Come, they

say; and we have no doubt that Yonah has a wonderful future ahead of him. The options ahead are limitless. So we tip our hats to our main man of the day; and we are confident that whatever he does in the years ahead will leave a sweet after-taste for all to admire and savor!

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Trifle
Ingredients: One baked chocolate cake I use Duncan Hines, either pareve or dairy Whipped cream 4 cups should be enough, pareve or dairy Fresh fruit I use an assortment of fresh berries Osem wafers vanilla or chocolate or both, crushed Clear glass trifle bowl Directions: 1. Start by crumbling the cake and layering the bottom of the trifle bowl. 2. Add dollops of whipped cream. 3. Add sprinkles of assorted berries. Tip from 4. Add crushed wafers. I tri Yon ed m ah 5. Repeat. zen akin frui g th 6. It is best if you end with some t an just is w d not as good it turn ith frowhipped cream on top and then defr ed o bu t put o shave some chocolate bar on it it in sted en the frui ut whe t wa t he oug with a micrograter to make it n s r frui served efriger h befor look pretty. eI t tas ator the the ted . So nex 7. Refrigerate until ready to s a , lefto econd d bit fro t day, t serve. he vers ay, w zen. O , it t aste hen we n d be tter had !

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Apple Crisp
Ingredients: Tip fr om Y 5 pounds of apples onah This dish Sprinkle of lemon juice goes warm very Crisp topping: tea w well ith le with nilla 2 cups maple sugar or brown mon ice c a nd v ream sugar aor to top o futti f the 1 1/2 cups of flour on apple crisp 1 1/2 cups of oatmeal . 2 1/4 teaspoons cinnamon 2 1/4 teaspoons grated nutmeg 1 stick margarine (or butter for dairy)

Directions: 1. 2. 3. 4. Preheat the oven to 350F. Peel, core and slice the apples. Toss with a little lemon juice to prevent browning. Spray the baking pan with non-stick spray. Add apples to the pan. To make the crisp, combine the maple or brown sugar, flour, oatmeal, cinnamon and nutmeg in a bowl. Toss to combine. Melt margarine in microwave until liquid. Add margarine into mixture and toss until it forms a crumble. Layer the crisp topping over the apples. Bake until golden brown. A knife inserted will tell you how cooked the apples are at that point. Serve hot for best results.

5.

6. 7. 8.

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Kiwi Sorbet
Ingredients: 6 kiwis 1 cup sugar

Directions: 1. Cut kiwi into slices and layer on a baking sheet. 2. Put baking sheet in freezer for around an hour to an hour and a half. 3. Blend frozen slices of kiwi until pureed. 4. Freeze again, and blend again, and repeat every hour until you serve. 5. Serve fresh out of the freezer.

Tip fr om Y onah Befor e you serve make this d sure t ish, o ask the ta aroun ble if d anyo gic be ne is cause allersome even peopl in my e, death famil y, are ly all ergic to kiw some i and other foods .

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A Good Human Being

Jewish Tradition offers many recipes for what is good and what is required of man. Prophet Micah boils it down to these ingredients: To do justly and to love mercy and to walk humbly with thy G-d. Hillels formula states, That which is hateful to you do not do onto others." For the final question, Yonah was asked for his recipe for a good human being. Ingredients: Kindness to other people Treating people the way you want to be treated Honoring people deserving of honor and even those not deserving Making good friends Willingness to share and give Tzeddakah or charity Being a fun person so people will like you and want to be with you Being serious during serious times

We asked an expert on food preparation how best to prepare these ingredients, and this is what she said: 1. First, preheat your oven with the power of Kindness. 2. Make dough with the principal ingredients of Respect and Honor. 3. While still kneading the dough, pour in lots of Friendship and Unconditional Family Love until the dough feels firm, solid and non-clingy. 4. Just before you put it in the oven, brush your loaf over with a nice layer of Torah Learning, Tzedakah and Israel Experience. 5. After 13 years, take out your mixture and sprinkle with plenty of opportunities for Fun, Play and Serious Work. 6. Pour into a physically fit vessel and prepare to serve with Pride and Joy. 7. Have reliable Rabbinic authority certify that the product is strictly Kosher.

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The Yonah Kashruth Org. Rabbinic Hechsher This letter is to certify that the ingredients used in the Yonah Recipe product are under Parental and Rabbinic supervision. The selected Mashgichim (Suzie & Yosef) are reliable and well known Doctors who are not only suitable to oversee the development of the Yonah Recipe product, but are careful as to the agents and enhancers which are used. At intervals, guidance and love of the Karan and Kilimnick families are applied in order to retain product quality. It is with confidence that family and friends, who benefit from their relationship with Yonah, can be reassured that all his ingredients are the result of generations of the finest display of Jewish values and teachings and with Hashems blessings. We also stand behind our product knowing that he improves with age and will certainly be a source of kindness and mentchlikite for his family, community and Klal Yisroel. We also guarantee that he is fashioned by the finest selection of Torah and Kosher living. Av Beth-Din Zeidy Do you want to see what this recipe will look like when fully prepared? Just turn the page.

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I eat to live and live to enjoy eating, so Bon Appetit,

and [] (qng mn yng) - please eat slowly. I hope you like my recipes!