May 24, 2013
May 22, 2013
They launched the 'Arab Spring' but now yearn for the good old days of a strongman
May 20, 2013
Richard A. Serrano: Is Meir Kahane's assassin now a changed man?
Genetic copies of living people from embryos no longer science fiction
Jewz in the Newz by Nate Bloom :
The Kosher Gourmet by Cathy Pollak:
Jews Inducted into Rock Hall of Fame; Anton Yelchin co-stars in New "Trek" film; Kutcher (but not Kunis) visits Israel; Jewish TV Star Praises Jewish Rap Star
WARNING: This WALNUT CAKE WITH PRALINE FROSTING, perfect for afternoon coffee, is addicting
May 13, 2013
Rabbi Nathan Lopes Cardozo: Why the giving of the document that would permanently change the world could only be done in desolation
David G. Savage:
Church-state, literally? Supreme Court weighing public school graduation in a church
May 10, 2013
Rabbi Berel Wein: Be all that you should be
May 8, 2013
Peter Ford: Why China is welcoming both Israel's Netanyahu and Palestinians' Abbas
Obama administration quietly backs out of appeal over new contraceptive mandate
At Kerry-Putin meeting, US-Russia relations thaw --- a tad
The Kosher Gourmet by Leela Cyd Ross :
Almost too pretty to eat, this colorful salad with Sicilian inspiration will tickle the taste buds and delight your visual sensibility
May 6, 2013
May 3, 2013
Kids, kittens the Same?
With employee perks at struggling Internet pioneer Yahoo! it's hard to tell
Artificial kidney offers hope to patients tethered to a dialysis machine
April 29, 2013
Poland's new Jewish museum celebrates life, doesn't revisit Holocaust
Terrorism in America: Is US missing a chance to learn from failed plots?
Boston Bomber's 'Svengali' Revealed
Tiny satellites + cellphones = cheaper 'eyes in the sky' for NASA
April 26, 2013
Clifford D. May:
Defense in the Age of Jihadist Terrorism
Sharon Palmer, R.D.:
How to feel your best -- with plenty of energy, a healthy weight and optimal mental and physical function -- without driving yourself batty
April 24, 2013
Jewish World Review
Dec. 7, 2007
/ 27 Kislev 5768
Where's the beef?
It may not be long before I find myself applying for membership in the meat cutters union. I have been getting phone calls from the newly married daughter with some regularity between 5 and 7 several evenings a week.
There's always something you forget to tell them when you launch them, isn't there? I thought I'd covered the bases by explaining the power of compounded interest, parking lot safety and the necessity of pepper spray, the fundamentals of stain removal and why you should never pay full retail. Seems I left out cuts of meat.
The daughter on the cell phone, hovering over the meat display in a grocery store somewhere near Fort Riley, Kan., is a good cook. An excellent cook. It's just that she's never been a big red meat person and happened to marry a wonderful young man who has long hollow legs and is a serious carnivore.
Monday, 5:30 p.m.: "Mom? What's a skirt steak?"
"I'm not sure," I say.
"I'm making fajitas and the recipe calls for skirt steak. Can't you at least take a guess? Please?"
"Fine," I say. "I'd guess a skirt steak is a steak that would look good with a sweater set and pair of boots."
Clever word play is rarely appreciated at a time of culinary crisis.
Thursday, 6:05 p.m: "Hey, Mom. What does flank steak look like?"
Do I look like the kind of person who would have a printout of a steer with the dotted lines across its naked body indicating the cuts of meat sitting beside my computer keyboard?
Who cares. I'm glad she calls.
"Flank steak is the steak that moves in after the front lines have advanced. Honey, you married military, you should know this," I say.
"Mom, I'm serious. They have limited choices here and not a one of them is labeled flank steak."
"Do they have anything labeled rear guard?"
No, they do not.
Friday, 6:30 p.m.:, "Mom? I'm going to make Swiss steak in the slow cooker over the weekend and need round steak -" She drops the phone. It is the unmistakable sound of a cell phone hitting the shrink wrap of ground beef (90% lean), bouncing, and then landing with a squish onto boneless, skinless chicken breasts.
I can see it in my mind. She is shopping for meat by shape round steak, square steak, triangle steak and cube steak. Of course, it all makes perfect sense.
She is back on the phone. "Mom? I found round, but it's bottom round and the recipe says top round. Do you think it will do?"
"Yes," I say. "You just take the bottom round, flip it over, it becomes top round."
"Great!" she says.
"Sweetie," I say. "Face the meat counter. Do you see a man behind the meat counter? He is the Maytag washer repairman of the meat world. Lonely. Forgotten.
"He has a wealth of knowledge, expertise and good marinade ideas up his sleeve. Introduce yourself to the butcher, because he is about to become your new best friend at the grocery store."
"Oh, OK. Thanks, Mom."
"You're welcome, dear. May the beef be with you."
Every weekday JewishWorldReview.com publishes what many in in the media and Washington consider "must-reading". Sign up for the daily JWR update. It's free. Just click here.
JWR contributor Lori Borgman is the author of , most recently, "Pass the Faith, Please" (Click HERE to purchase. Sales help fund JWR.) and I Was a Better Mother Before I Had Kids To comment, please click here. To visit her website click here.
© 2007, Lori Borgman
Richard Z. Chesnoff
Frank J. Gaffney
Victor Davis Hanson
A. Barton Hinkle
Judge A. Napolitano
Cokie & Steve Roberts
Debra J. Saunders
J. D. Crowe
Ask Doctor K