Dreaming of Soofganiyot.

Well kids, I'm warming up the dreidel and pulling out the soofganiyot recipes, and yet here we are still dealing with the slings and arrows of this thing we call "practicing law."

I just bumped into Aaron Podhurst by the Starbucks near the courthouse, looking trim and thin btw.

Congrats to him and the leadership team he has put together for the Miami Art Museum, including lawyers Juan P. Loumiet and Arthur Halsey Rice.

Now it's time to raise some gelt, fellas.

Speaking of conflicts, former Justice Sandra Day O'Connor and other state court justices will be rolling out a campaign to end judicial elections:

Many judges and the American Bar Association argue the legal system is tainted by judges seeking campaign donations.

"It doesn't support the fundamental principle of judges acting fairly and impartially," Ohio Chief Justice Tom Moyer told The Associated Press.

A judicial think tank at the University of Denver has assembled a group of prominent judges, including O'Connor, to push for the abolition of directly elected judges in the 33 states that have them.

They want state commissions made up mostly of non-lawyers to pick judges. Governors would appoint judges the commissions select, and voters would decide in future elections whether the judges keep their jobs.

Exactly -- I mean, that worked out pretty good in Broward recently. Maybe anybody wearing a mustard suit need not apply?

Meanwhile, the federal judiciary gets a $357 million boost in its budget for 2010, less than what is needed but better than a budget cut.

Sorry Judge Fay, still no judicial pay raise yet.

Ok, back to my recipes.



  2. I'm dreaming of Kimmie.

  3. who swiped my 'effing draedel?December 11, 2009 at 1:31 PM


    Epicurious | September 2000

    by Joan Nathan

    The Children's Jewish Holiday Kitchen

    Random House, Inc.

    reviews (14)
    my notes
    find out more

    user rating

    92% would make it again
    user rating

    user rating:
    4 forks
    rate this recipe review this recipe
    at a glance

    main ingredients Jam or Jelly

    cuisine Jewish

    type Kid-Friendly

    dietary considerations Kosher

    appears in this menu Peter Hoffman's Rustic Hanukkah Dinner
    see all about:

    * Cooking for Kids

    more resources
    Food Dictionary cooking videos

    yield: Makes about 12
    The young State of Israel has created many of its own customs. One is serving jelly doughnuts at Hanukkah, which are fried in oil to symbolize... more ›
    subscribe to Bon Appétit

    * 1 scant tablespoon (1 package) dry yeast
    * 4 tablespoons sugar
    * 3/4 cup lukewarm milk or warm water*
    * 2 1/2 cups all-purpose flour
    * Pinch of salt
    * 1 teaspoon ground cinnamon
    * 2 eggs, separated
    * 2 tablespoons (1/4 stick) butter or pareve margarine, softened*
    * Apricot or strawberry preserves
    * Sugar
    * Vegetable oil for deep-frying
    * *Use butter and milk if serving at a milk meal, and water and pareve margarine for a meat meal


    * Measuring spoons
    * Measuring cups
    * Mixing bowls
    * Spoon
    * Sifter
    * Clean dish towel
    * Rolling pin
    * Juice glass
    * Deep fryer or heavy pot
    * Slotted spoon
    * Paper towels
    * Tiny spoon

    print a shopping list for this recipe

    Child: Mix together the yeast, 2 tablespoons of the sugar, and the milk. Let sit to make sure it bubbles.

    Child: Sift the flour and mix it with the remaining sugar, salt, cinnamon, egg yolks, and the yeast mixture.

    Adult with Child: Knead the dough until it forms a ball. Add the butter or margarine. Knead some more, until the butter is well absorbed. Cover with a towel and let rise overnight in the refrigerator.

    Adult: Roll out the dough to a thickness of 1/8 inch.

    Child: Cut out the dough into 24 rounds with a juice glass, or any object about 2 inches in diameter. Take 1/2 teaspoon of preserves and place in center of 12 rounds. Top with the other 12. Press down at edges, sealing with egg whites. Crimping with the thumb and second finger is best. Let rise for about 30 minutes.

    Adult: Heat 2 inches of oil to about 375°. Drop the doughnuts into the hot oil, about 5 at a time. Turn to brown on both sides. Drain on paper towels.

    Child: Roll the doughnuts in sugar.

  4. The picture is vaguely erotic.


Post a Comment