Welcome to Malkah's Rockin' After-Party!

After Sukkot party, that is....

Well, I hope all of you had the best EVER Sukkot, filled with shaky lulavs, breezy afternoons, and warming soups!

On today's show, we reminisced about our holiday, and learned the deep connection between Sukkot and Pesach! To read the article that I shared with you, click here.



Because I had to zoom, zoom, zoom through the recipe for candied etrog, here it is for leisurely copying:




Candied Etrog Peel
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With sharp knife, score peel of 2 etrogs into quarters. Remove peel gently with fingers. Heat etrog peel and 6 cups water to boiling. Simmer 30 minutes; drain. Repeat process, cooking peel in another 6 cups water. With
spoon, gently scrape off remaing white membrane from peel. Cut peel lengthwise into 1/4-inch strips. Heat 2 cups sugar and 1 cup water to boiling, stirring until sugar is dissolved. Add peel; simmer 45 minutes, stirring frequently. Turn mixture into strainer; drain thoroughly. Roll peel in 1-1/2 cups sugar; spread on waxed paper to dry.

This recipe was adapted from one that I read on www.cyber-kitchen.com.


Also, I requested that you contact me with ideas for future Eyshet Chayil shows!! Because we are approaching the only holiday-less month in the year, we need to come up with some fresh new ideas - FOR YOU! So e-mail me at malkah at israelnationalradio.com with your ideas.