Welcome! (and kosher label FAIL)

DSC03742If you’re here from Jamie Geller’s Joy of Kosher blog spotlight (and managed to find my URL hidden there at the very bottom) – welcome!  Take a second to click LIKE up above and join my blog empire!

Does this happen to you???  You start with a perfectly lovely kosher kitchen label… like this one:

DSC03746

And then you use it for years and years and after a while, it starts to look more like THIS one:

 DSC03743

As the kids say…or said, a couple of years ago… FAIL.

Now, this is an actual unretouched photo.  I have done nothing to this label except wash it with a cloth in soapy water every time the bench scraper it happens to be attached to gets washed.  Notice that the label a) is cracked and peeling, and b) is illegible (there are a few flecks of green left on the label, but that’s all).

Well, in case you weren’t here to read my post earlier this week, I’ve finally found kosher labels, from Oliver’s Labels, that actually WORK (click the link to enter to win a set of them and MORE!) – and today I am attaching this gorgeous new “Parve” label to the bench scraper so it never accidentally gets mixed up.

DSC03745

Now, this label has just gone on, which isn’t exactly a fair comparison with the old one…  but here are some which have been attached for a year and a half and they’re still beautiful and going strong.

DSC03721
Here’s a couple of labels I attached to my keychain in January of 2011.  They have been handled constantly, unconsciously, roughly, just about every day since then. 

Dsc03718

Though you can see there’s been some wear and tear, those labels are NEVER going to come off.  They’re not peeling, cracking and the text is not a bit smudged (I’ve erased it for privacy).

Anyway, I guess this is a weird way to say welcome, but I was so exasperated when I was washing the pareve dishes and noticed the state of the label on that bench scraper, which I love a lot, so I use a lot… but which could, without a proper label, be used or stored in the wrong place at any moment, because there are five other people living here and sharing the kitchen.

So – once again… click here to win a set of these labels for yourself, along with another bonus gift from Oliver’s Labels!!!  And if you’re a regular reader, I promise – I will stop going on about these labels… really, I will.

Comments

Post a Comment

Okay, guys... I'm turning moderation OFF on all my blogs. I will be patrolling for spam, so play nice!

Know what else you're gonna love?

Baking in Israel? Beware of FAKE condensed milk

Image
If you didn’t know any better – like I didn’t when we first came here – you’d probably assume, with good reason, that both of these tins contained condensed milk: But that’s where you’d be wrong.  Sure, at least at first glance, the Hebrew text is exactly the same: חלב מרוכז וממותק / chalav merukaz umemutak / concentrated sweetened milk.  But the English is different, and therein lies the key difference between the two – the one on the right is FAKE. Here are the ingredients of the real thing (on the left): Milk (55%), sugar (45%).  That’s it.  Pure and simple. Now, here are the ingredients
Read more

Super-Easy Thick, Spreadable, Bakeable DIY Cream Cheese in Israel

Image
Cream cheese can be a hit or miss affair here in Israel.  Sure, some brands are okay for eating, but where the native product fails is usually when it comes to baked goods that call for genuine cream cheese, as I discovered at Shavuos a couple of years ago.  It's too thin, too gummy, too shiny, whatever.  It's just... WRONG. In case you’re wondering, sour cream is called “krem gevina shamenet,” and as you can see, there are lots of flavour choices… …but none of them are anything I’d want to bake into a cheesecake. But then this year, I found out I could make my own.  And not only does it taste great, it works perfectly in recipes! I won't bother calling it a RECIPE, because it's too easy to be a recipe!  It only works if you're in Israel, simply because you can’t get Israeli dairy products here.  Then again, if you're outside of Israel, you can probably just buy Philly.  The truth is, you can buy Philly here in a lot of places as well, as well as s
Read more

Easy, tender, and affordable roast in Israel… yes, it IS possible!

Image
I wasn’t a big meat cook in Canada.  We ate a lot of chicken, but I was kind of shy about beef.  Still, I managed to make some acceptable roasts from time to time – meat that was tender enough and tasty enough that we could enjoy it together on special occasions. All that changed when we moved to Israel, where all the meat cuts are different from what I was used to and nothing, it seemed, was tender and tasty except the most expensive bits, like steak (which always seems to turn out tough when we make it at home, but we don’t mind because it’s delicious). But some of the English speakers here were chatting on our WhatsApp group last week about roasting beef, and it made me really want to try it again –even after having been burned numerous times.  So on Thursday evening, we bought a nice little #6 roast, which according to this indispensible meat chart is called Fillet Medumeh (פילה מדומה), petit tender, or foreshank.  The page's owner, Marc Gottlieb, says it’s good for “G
Read more

More delicious kosher morsels!

Show All