Happy TuBShvat!

Thursday, January 20, 2011

This blog is dedicated to a very close friend who gave this day a very special significance to me. You know who you are ;)

In Judaism Tu B'Shvat is the New Year for Trees. So how does this affect our lives? It represents a mid-point between the darkest, coldest days of winter and the beginning of the rejuvenation of the earth that leads to spring and the rebirth of leaves and fruits. It means those dreary cold days are finally getting longer and lighter! 

But what my friend taught me was even deeper...that every tree begins with a seed placed into the ground. And before it can sprout, the shell of the seed must break down and only then does its essence come alive.  Well people are somewhat the same. As women we tend to feel bad for not being the perfect wives, mothers, friends.... and we mess up! But for us to grow, for our essence to spring alive, we must first make mistakes and then when we 'get up' from being 'broken down' we can learn from them and blossom. So forgive your humanity and keep recreating yourself every day to be a better person.
What a coincidence that I woke up this morning to find the cover of the February Bazaar magazine featuring a lush grove of trees and a completely tznius Nicole Kidman!  

Here are some non-edible TuB'Shvat treats for the fashion-isha in all of us:
(Don't forget to click on the links below each item)

Chloe Sunglasses 70% off!!

Now that winter is almost over splurge on that last pair of Louboutin wedge boots, a little pricey even on sale but hey.... they're Louboutins!

Now for the edible treats:

Olive-Crusted Chicken

There is no better ode to olives than this delicious chicken. And probably no more beautiful tree than the old, gnarled olive trees found throughout Israel.
  • 1 cup pitted kalamata olives
  • 1 cup green olives
  • 12 oil-cured olives, pitted
  • 1 tablespoon freshly chopped parsley leaves
  • 1 tablespoon drained capers
  • 1 tablespoon fresh thyme leaves
  • 4 cloves roasted garlic (see below)
  • 8 boneless, skinless chicken breast halves
  • Salt and freshly ground black pepper
Preheat oven to 400 degrees. Coat a large baking sheet with cooking spray. In a blender or food processor, combine all the olives, parsley, capers, thyme, and roasted garlic. Process until mixture forms a thick paste. Place chicken on prepared baking sheet. Top chicken pieces with the olive tapenade. Sprinkle with salt and pepper. Roast chicken for 25 minutes - until chicken is cooked through and golden brown and tender. 

7 Species Salad 

Romaine Lettuce
Seeds from 1/2 to 1 ripe pomegranate
6 to 8 figs quartered
Handful of seedless grapes, halved or quartered
2 to 4 dates sliced
Olive oil and balsamic vinegar

salt and pepper taste
a touch of honey
Feta cheese


Combine first 5 ingredients in a bowl, then mix next three to make the dressing, mix in dressing and top with feta cheese and croutons.

Til next time.....


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  1. Sharon, this is absolutely wonderful. I am so so proud to be your "eema". Love you