75 years after the liberation of the extermination camp from Auschwitz, on January 27, on the occasion of the International Day of Holocaust Remembrance, the students of the Theoretical High School "Iulia Hasdeu" Lugoj resumed the project "Lights in the Dark". Students in the 11th grade, involved in the project, are seeking information about the victims of the Holocaust and about the Auschwitz camp. Divided into groups, students made cardboard cubes, white or black, on the cover of which they cut the figure 75. Inside the cubes were glued images with the Auschwitz camp.
Deliciously spicy matzoh balls plus earthy collard greens and the pot liquor they give off make Southern magic in this homey chicken soup. You can use a readymade creole seasoning mix for the matzoh balls, if you wish, but you may need to adjust the salt in the recipe. The larger amount of fat or oil will give you richer-tasting, creamier matzoh balls that are slightly denser and heavier; using less will yield dumplings that are lighter and more delicate. So choose the amount of fat according to your preference.
Pecans and a shot of Jack Daniels stirred into haroset. Smothered greens with schmaltz and griebenes. Creole matzoh balls simmered in the gumbo.
Sounds like the inventive Seder menu of a hipster chef on Orchard Street or some bistro in Bushwick, Brooklyn? But dishes like these—many co-created with African-American cooks and caterers--have been savored at Jewish Passovers in the American South for generations.
Today we had an emotional and exciting meeting with Tal Gur and his parents Rachel and Mel Gur. The meeting was in Prienai Public library. Tal presented his performance "Mind Crossing" based on the real life story of his maternal grandparents. Rachel's mother and father are from Lithuania, during the Holocaust they were sent to Kaunas ghetto and then to different concentrationcamps. Despite very tragic losses they managed to reunate and start their family life anew in the state of Israel.