We are off to the races!
Updated: Jul 13
It’s a wrap! We’ve just finished our tapings of JWeekly Canada, having had a total of 24 guests in the studio this month. And truthfully, each one inspired me in a special way. I was particularly thrilled to sit down with my culinary hero, Rose Reisman. Rose is a shining example of everything a strong Jewish woman should be—smart, driven, and kind. I have been using Rose's recipes in my kitchen for years and years—sometimes even pretending they are my own :)
With the instability and intolerance spreading around the world, there is no more important time to celebrate being Jewish. With that being said, if you have any exciting events happening over the summer, please let me know. I would love nothing more than to bring my cameraman and cover the event!
A special thanks to Melanie Lyne for supporting me with a fashionable wardrobe for my in-studio JWeekly interviews on OMNI Television.
Please keep checking in for summer updates and mark your calendar for our fourth season of Jewish TV, airing this September, as JWeekly Canada broadcasts throughout Canada. Wishing all of you a happy Summer… let’s stay active and enjoy a healthy lifestyle pillared by family, good food, strong connections and old-time Jewish values. Hugs to all!
I couldn’t sign off without a delicious recipe that has become a family favourite in my house. I served these Rose Reisman cookies on set and scored a thumbs up by the culinary queen herself.
Flourless Peanut Butter Chocolate Chip Cookies
250 g natural peanut butter
2/3 cup of sugar
1/4 tsp baking soda
1/8 tsp salt
1 cup semi-sweet chocolate chips
1. Preheat oven to 350. Line a baking sheet with foil and spray with vegetable oil.
2. In a bowl combine peanut butter, sugar, egg, baking soda, salt, and chocolate chips until well mixed.
3. Drop dough by the tablespoon about 2 inches apart. Makes about 24 cookies.
4. Bake for 12-15 minutes or lightly browned. Cool. Enjoy!