Month: July 2021

Libby Yu plays music for soul

Libby Yu performed A Concert for the Soul on June 28, hosted by Jewish Seniors Alliance and the Kehila Society of Richmond. (screenshot)

On June 28, Jewish Seniors Alliance and the Kehila Society of Richmond presented classical pianist Libby Yu in performance via Zoom. A Concert for the Soul was the last session of the 2020-21 JSA Snider Foundation Empowerment Series.

Toby Rubin, coordinator of Kehila Society, welcomed everyone to the concert and introduced Yu, who was born and grew up in Richmond. An accomplished performer, collaborator, teacher and adjudicator, Yu has graced international stages and has appeared as soloist with major symphony orchestras. She brings her passion for music to audiences of all ages and venues. She is an artist for the Health Arts Society’s Concerts in Care, which allows her to share her music in residential care homes and hospitals. Rubin encouraged us all to watch Yu’s fingers as they moved on the keyboard.

Yu greeted everyone from her home, saying how much she enjoys performing for JSA and Kehila and that she looks forward to playing for us in person in the future. She told us that she would be playing Ludwig van Beethoven, Franz Schubert and Frédéric Chopin.

The first piece was Beethoven’s Moonlight in three movements. The first was slow, the second light and happy, while the third was dramatic with many runs and chords.

The next piece was Schubert’s Impromptu, 4th Opus in A Flat Major. This piece is full of cascades, arpeggios, with a beautiful melody. It is in the ABA format, where the third movement returns to the melody of the first.

This was followed by two of Chopin’s Etudes, the first in F minor and the second his well-known revolutionary étude that reflects his turmoil over the instability of his native Poland.

Yu ended her performance with a Chopin Ballade, in G minor. The main theme is a quiet, still melody that builds in virtuosity and then flourishes to huge dramatic chords. The coda is fast and exciting.

It is indeed a pleasure to watch Yu in her intensity and concentration. After her performance, she thanked us and said she hoped the music brought us all joy.

Gyda Chud, co-president of JSA, thanked Yu for the program. She reminded everyone that, in the past, events with Kehila have included lunch and, hopefully, we will all be able to enjoy both lunch and a performance in person soon.

Chud again thanked Yu, saying the concert was not only an inspiration for the soul, but also for the heart and mind.

The Empowerment Series will continue with the theme “Be Inspired” for the 2021-22 season.

Shanie Levin is program coordinator for Jewish Seniors Alliance and on the editorial board of Senior Line magazine.

The need to support caregivers

Rick Tash is the primary caregiver of his wife, Bambi Fass, who is dying of cancer. (still)

A new short film by Dr. Jessica Zitter and Kevin Gordon gives an intimate look at the toll involved in caring for a loved one at the end stages of their life.

Zitter happened upon palliative care, she said, before “anyone even knew how to spell the word ‘palliative,’” after she had “finally realized I’d been feeling a lot of burning walls of stress in the way that I had been practising medicine.”

A physician in Northern California, Zitter said, “I’d been treating patients like objects on a conveyor belt, instead of as people, and then began to practise, for the next two decades, palliative care and critical care at the same time, providing me with a strange vantage point within the world of medicine.

“I was inspired to write and share stories about what’s going on in hospitals, and about how we’re treating the seriously ill among us … and I also continue practising medicine.”

Zitter at first opted to educate the public via books, but then she encountered the power of film. “I realized, all these messages I’m trying to get across to people – about medical culture and about what we want to think about differently – they’d lend themselves so well to film, to show the experience of the patient. If a picture is worth 1,000 words, I realized that a movie is worth much more than 1,000 pictures.”

photos - Dr. Jessica Zitter and Kevin Gordon are directors of the short film Caregiver: A Love Story
Dr. Jessica Zitter and Kevin Gordon are directors of the short film Caregiver: A Love Story. (photos from Jessica Zitter)

In the 24-minute Caregiver: A Love Story, the audience meets a woman Zitter met at synagogue, Bambi Fass, and Fass’s husband, Rick Tash. Fass was dying of cancer and Zitter offered palliative care, but was refused, until Fass’s condition became dire.

“She called me and she was extremely sick and had deteriorated,” Zitter told the Independent. “She said she needed help and, that day, we got her into hospice care. She was so, so sick and in so much pain and suffering. That day, her life turned around for the better. All of a sudden, she was living again.”

That is when Zitter asked Fass if she would be willing to be filmed. “She replied, ‘I want to help someone else … if you want to write about me or anything.’ She knew about my book. That’s when we got a film crew. I thought the film would be about her, an amazing woman. What I didn’t realize then is that it would actually end up being about her husband as the main focus. I thought he was just going to be the guy who opens the door for the hospital, but he ended up being a central character.”

Fass had sat a few rows in front of Zitter at their synagogue. “She had a long braid of hair,” recalled Zitter. “I’d always see it from behind. I didn’t know her really, but I did wonder…. She was very, very sick…. I knew she was, because she had brain metastasis. She was vivacious and funny. She was staring her death in the face and she still had a sense of humour. She was a hero, a really fascinating character.”

It took almost two years to put the movie together and to fully grasp the importance of sharing it with the world.

“I never realized – the invisible public health crisis, family caregiver burden – how much this story needed to be told,” said Zitter. “The original intention I had for this film was to show how, once you make the right decision, everything will be OK…. I then realized how naïve that message was. It’s not that easy. You can make decisions that feel like they’re going to be the right choice for the patients, but will it be the right choice for the family as a whole? We have to be much more holistic when we think about our patients. It really needs to include our families as well.

“Even in a loving, caring and organized community like ours, we aren’t necessarily focusing on and supporting the family caregivers among us,” said Zitter. “And there are a lot of family caregivers – rising numbers – with very little support. An organized community has been unable to attend to this man [Tash] who is deteriorating in front of our eyes, because they don’t know what to do with him. We’re not primed to think about caregiver burden as an urgent task.”

Zitter found that her synagogue had no committee to assist family caregivers, and her hospital community was also not paying attention to caregivers.

“They’re an invisible workforce that we don’t pay attention to,” said Zitter. “We don’t attend to them, we don’t think about them, we don’t identify them, we don’t include them in the conversation. But they’re a huge part of our workforce … and we’re just ignoring them.”

Zitter’s hope is that people from various communities, including synagogues, churches and mosques, will watch this movie and then establish a workshop for family caregivers and identify ways to support caregivers. To that end, she has created a keynote message and an hour-long program to raise awareness of this crisis and do something about it.

“The best place to start is at caregiveralovestory.com,” she said. “You can go on the website and see public screenings that are coming up and other ways to watch the film yourself, whether bringing it to your organization or watching it privately.”

Currently, Zitter is working on a film about deathbed spirituality and prayer, as well as on a movie about Ethan Sisser, a Jewish Buddhist.

“Ethan was an amazing, amazing guy,” said Zitter. “He died about two or three months ago. He has a community following on social media. A lot of young people were just so moved by the way he viewed his death and the bravery and beauty of his final days…. We’re making a film about him, which will be beautiful and, hopefully, you’ll see that soon.”

Rebeca Kuropatwa is a Winnipeg freelance writer.

Addicted to streaming

Michael Douglas stars as Sandy Kominsky in The Kominsky Method on Netflix. (photo by Anne Marie Fox / Netflix)

I admit to watching movies and television series on Netflix, kanopy.com, Amazon Prime, TIFF, VJFF and any other website that offers movies and TV shows. I watch Netflix and Amazon Prime on my television set and everything else on my desktop PC. I do not feel guilty nor am I ashamed!

I may never go to a movie theatre again. I like setting my own schedule, I like not having to find parking. I like not standing in line. And I love subtitles. I wear two hearing aids, so, even though I can hear, I sometimes have trouble understanding what the actors are saying, especially if they have accents (I love foreign films). I watch everything with subtitles. What a relief.

Total freedom is at hand. I can stop the show and go to the bathroom, I can prepare a meal and then sit down to eat it while watching my show, I can watch three or four episodes in a row. I am in control! I can start a series and, if I do not like it, I stop watching – too violent, too slow, whatever! I can watch the first season of a series and decide that one season is enough, or I can continue to watch. My record is nine seasons of Doc Martin. Instant gratification you say; you bet!

After one-and-a-half years of COVID-19 restrictions, I can honestly admit that I am addicted to streaming. It has been a wonderful way to be entertained, educated and inspired. I will watch movies, especially foreign films, documentaries and TV series. I now watch much less news on the television. COVID-19 and the pandemic have dominated all newscasts, Israeli politics is getting weird and, frankly, I am tired of seeing Prime Minister Justin Trudeau in need of a haircut.

Raise your hand if you also exhibit some of these symptoms! Ah, wonderful, how comforting to know that I am not alone. By the way, I still managed to create and publish four editions of Senior Line magazine for Jewish Seniors Alliance, do my four physical workouts a week, study twice a week with Hebrew teachers and walk the dog four times a day. I am not a reprobate.

Here are some of my favourite television shows (in alphabetic order):

Amazon Empire: The Rise and Reign of Jeff Bezos: A documentary about the man who changed almost everything. Love him or hate him. Always fascinating.

Blackspace: The most evil bunch of high school students you never want to meet. (one season)

Diagnosis: A documentary that highlights difficult case studies in medicine.

Halston: Elegant and wicked, love the fashion and New York City. (one season)

Jeffrey Epstein, Filthy Rich: A revealing documentary of exploitation and excess.

Lupin: Smart, witty and stylish heist/drama. (two seasons)

New Amsterdam: A medical soap opera of the finest quality. (two seasons)

Nomadland: A woman wanders in her van, grieving her loss, in search of meaningful connections. A soulful and beautiful film.

Shtisel: A warm and delightful view of the ultra-Orthodox lifestyle in Jerusalem. (three seasons)

Snowpiercer: Shocking, violent and riveting end-of-the-world scenario. (two seasons)

The Crown: Queen Elizabeth et al. Just marvelous. (four seasons)

The Kominsky Method: Geriatric best friends, their loves and lives. (three seasons)

Dolores Luber, a retired psychotherapist and psychology teacher, is editor-in-chief of Jewish Seniors Alliance’s Senior Line magazine. She works out four times a week, studies Modern Hebrew twice a week, and is constantly reading books and watching movies. Her motto is “Never underestimate an old lady who can deadlift you.”

To be heroes in our eyes

William Shakespeare designated a minor character in his play Hamlet to express and offer to us profound advice, something that is really an observation about the nature of the human animal. It rattles around in our minds, and probably has since time immemorial.

In Act 1, Scene 3, Polonius’s advice to his son, Laertes, is “This above all: to thine own self be true, And it must follow, as the night the day, thou canst not then be false to any man.”

It may be that many people do not think about it, but some of us – those with aspirations regarding the roles they hope to play in the lives they will lead – have this buzzing around in their conscious and subconscious minds. And it begs the question, who and what is that self?

Some of us, and certainly it was true in my case, concocted, in the days of our youth, fanciful tales of the derring-do we would accomplish in our lives. Aided and abetted by library readings that detailed the accomplishments of heroes in past times, I painted myself into the foreground of these scenarios. Along with this, necessarily, went standards of behaviour that demanded selflessness and virtue. I not only had to be brave and courageous, but I had to be honourable and generous. A hero could not be otherwise.

So, to be true to myself, there were rigid standards of behaviour to which I imagined I should live up. I am sure many of us have been subjected to entreaties from parents, other adults and teachers, as to standards of behaviours that were to be expected of us, and some of these were incorporated into what we wanted from ourselves.

No standards are applied as rigidly or as harshly as the ones we inflict on ourselves. Taking them into account in our private moments, we are aware of every one of our transgressions. Totting up the score, we make judgments all the time as to whether we are worthy of the self-respect we would like to possess. We dearly want to like ourselves if we can. We wrestle with our failings and remember most of them.

And we judge our accomplishments, too, of course. How close did we come to achieving those deeds of derring-do, however we define them, that we promised ourselves we would undertake? Are we on the way to being heroes in our own eyes? Or, at least, can we enjoy a satisfaction for our accomplishments, including meeting our standards of behaviour towards others? If we didn’t make it all the way, did we fight the good fight sufficiently to make us worthy of self-respect? After all, it is ourselves with whom we cannot escape living. How much self-destructive behaviour can be traced to remorse in this arena?

Where have you been in life, you dashing daredevils? What mountains did you climb? What goals did you set for yourself, to reach or exceed? Were they modest and did you achieve them to your satisfaction? Were they vainglorious and did you feel the bitterness of defeat? Was public attention your goal, for good or ill, or did you not need acclaim? Did you find satisfaction in the effort itself? Did you have to be satisfied with only partial accomplishments? Were you like me, who blundered around until the moment caught me, rather than seizing these moments?

If you are just starting out, you have all this to look forward to. Go forth, you heroes and heroines of endeavour!

Max Roytenberg is a Vancouver-based poet, writer and blogger. His book Hero in My Own Eyes: Tripping a Life Fantastic is available from Amazon and other online booksellers.

Sweet summer dessert treats

(photo from twopeasandtheirpod.com)

They don’t make ’em like they used to. And, almost without exception, recipes from yesteryear are tastier, precisely because they’re reminiscent of gentler times. When I think Rice Krispie squares, I recall sitting on our old brown couch in the den, watching Ed Sullivan with the whole family. And I longingly remember eating Mom’s cheesy broccoli soufflé during Rosh Hashanah. Or, I’m back in 1966, enjoying a mountain of fried onions with my mother’s world-class chicken livers. And those salmon patties! And how about that creamed tuna in patty shells? Does anybody even eat this stuff anymore? If not, it’s a crying shame.

Maybe it’s a longing for those days when you could send your children out into the neighbourhood armed with only roller skates, in the certainty that they would be back, safe and unharmed, for lunch (or dinner, depending). A time when TV dinners were acceptable and ubiquitous. (I especially liked the one with fried chicken, corn, peas and tiny, unnaturally square carrots, mashed potatoes and canned pears/peaches.) I remember when an hourglass figure was desirable, and women actually ate to their fill. Of course, most of them smoked, too, but that’s a whole other column. I’m talking food right now. Uncomplicated, unapologetic, unfussy food. Anybody remember chip steaks? How about fondue? Sloppy Joes? Pineapple upside down cake? Aspic (now that’s one heinous creation)?

What’s old can always be new again. Especially if you’re willing to look the other way when it comes to nutrition, calories and cholesterol. Some of my favourite desserts are classic 1950s and ’60s numbers. In other words, any recipes that call for Jello or Dream Whip. And, preferably, have fewer than five ingredients.

My dad, alav hashalom, loved one particular dessert I made. Not that my repertoire was so enormous back then, but, still, it was always a winner with Dad. He’d take one bite and look at me like I’d just discovered fire. It was an easy (understatement of the millennium) recipe given to me by a woman I used to work with when I was a librarian at West Kildonan Library, in the North End of Winnipeg. Naturally, I just call it Liz Westlake’s Jello Dessert. I don’t make it very often, because I’m afraid of being shamed by my fancy foodie friends. But, occasionally, I break down and splurge. Let it be known, however, that no one – I repeat, no one – ever turns down a second piece of this dessert. It’s quaint, refreshing and … old-fashioned.

LIZ WESTLAKE’S JELLO DESSERT

1 can (398 ml or 14 oz) fruit cocktail (drained)
1 1/3 cup Graham cracker crumbs
1/3 cup melted butter
1/4 cup brown sugar
1 box cherry Jello

Preheat oven to 375°F. Mix the Graham cracker crumbs together with the melted butter and brown sugar and pat it into the bottom of a springform pan. Bake for five to seven minutes.

Make the Jello according to the instructions on the box and, when half congealed, but still smooth enough to stir (approximately 1 1/4 hours), add the drained fruit cocktail to the Jello and mix it together. Pour this on top of the Graham cracker crust and refrigerate until completely firm. (If you want to get really fancy shmancy, you can put whipped cream on top. I don’t – I’m a purist.)

Even the most kitchen-challenged soul can make this dessert. And I guarantee it’s a winner, especially on a hot day. Once again, you’re welcome.

Now to a sturdier sweet – the ubiquitous chocolate chip zucchini brownie. Anyone who grows zucchini knows that it can take over your entire garden. If you let it. This is all hearsay, of course, since I’m known far and wide to have a black thumb. But I read a lot. And I’ve heard of people whose gardens produce so much zucchini that they sneak out in the dead of night and drop bags of zucchini on neighbours’ doorsteps, then flee into the darkness, nary a trace of their identity to be found. Personally, I just buy mine at Safeway. But I’m getting off track. This dessert is easy, healthy (OK, let’s just say it’s in the general vicinity of health) and satisfying for those with a hankering for chocolate.

CHOCOLATE CHIP ZUCCHINI BROWNIES

1 1/2 cup white sugar
1/2 cup canola oil or vegetable oil
2 cups all-purpose flour
1/4 cup unsweetened cocoa powder
2 cups shredded zucchini (but don’t squeeze out the liquid)
2 tsp vanilla extract
1 tsp salt (or a little less)
1 1/2 tsp baking soda
1 1/4 cup semi-sweet chocolate chips

Preheat oven to 350°F. Grease a 9”x13” baking pan and set it aside.

In an electric stand mixer, or using a hand mixer, combine the sugar, oil and flour. It will look dry, but that’s OK. While mixing on low speed, add the cocoa, shredded zucchini, vanilla, salt and baking soda. Mix until well combined. Stir in the chocolate chips.

Pour the batter into the greased pan and bake for 28 to 32 minutes or until a toothpick inserted in the centre comes out clean. The brownies should look set, not mushy. Cool completely on a wire rack. Cut into squares and serve.

Don’t even consider asking me how many calories there are in one square. Think of it as a serving of vegetables. I mean, there is something green in there. Beigey-green? For goodness sake, just enjoy, and stop with the guilt. They’re a nice, moist alternative to regular brownies and you get to feel all high and mighty because they’re [semi] healthy.

If neither of these desserts float your boat, try making your own popsicles. Nothing spells old-school quite like those plastic popsicle molds with the multi-coloured tops. You can over-spend and get the molds at one of those highfalutin, hoity-toity kitchen stores, or you can rock it like it’s 1964 and buy them at your local dollar store. I chose Door #2, and it works just fine. (There’s also the ice-cube tray option, with toothpicks as the popsicle sticks.) There are a gazillion recipes for popsicles on the internet, most of them calling for Greek yogurt, frozen fruit, juice and honey. Check ’em out and keep cool.

Shelley Civkin, aka the Accidental Balabusta, is a happily retired librarian and communications officer. For 17 years, she wrote a weekly book review column for the Richmond Review. She’s currently a freelance writer and volunteer.

It’s time to revel in fish

During the nine days before Tisha b’Av, a day of fasting and mourning, it is customary to refrain from eating meat – but not fish. Here are some fish salad options for that week – and the rest of the summer – as well as some sauces that are great for both fish and vegetables. This year, Tisha b’Av starts the night of July 17.

CUCUMBER AND FISH SALAD
(I adapted this recipe from Food & Wine. It makes four to eight servings.)

2 large cucumbers
1 1/4 pounds skinned fresh cod, haddock or sea bass fillet
1 chopped scallion
small bunch chopped dill
salt & pepper to taste
5 tbsp milk
4 tbsp mayonnaise
2 tbsp sour cream or plain yogurt
4 black or green olives & cucumber ribbons

  1. Peel one cucumber and dice in a bowl. With a vegetable peeler, remove six long strips from second cucumber, then dice and add to bowl. Sprinkle with salt then drain on paper towels.
  2. Place fish in a frying pan with scallion, some of the dill, salt and pepper and milk. Poach until fish begins to flake. Remove and let cool.
  3. Wash and drain cucumber and dry. In another bowl, mix mayonnaise with sour cream or yogurt. Stir in cucumber and fish. Garnish with olives and cucumber ribbons.

CLASSIC CEVICHE
(I adapted this recipe from Food & Wine. It makes eight servings.)

1 pound fresh, skinless snapper, bass, halibut or other fish fillet, cut in half-inch pieces
1 1/2 cups fresh lime juice
1 medium white onion, chopped into half-inch pieces
2 medium-large tomatoes chopped into half-inch pieces
1/3 cup chopped cilantro
1/3 cup chopped pitted green olives
1 to 2 tbsp olive oil
salt to taste
3 tbsp fresh orange juice
1 large or 2 small peeled, pitted, diced avocados
tortilla chips for serving

  1. Combine fish, lime juice and onion in a glass or stainless steel bowl. Add more lime juice to cover fish and allow it to float freely. Cover and refrigerate four hours until a piece of fish, when broken open, no longer looks raw.
  2. In a large bowl, mix together tomatoes, cilantro, olives and olive oil. Stir in fish and salt. Add orange juice, cover and refrigerate if not serving immediately. Before serving, stir in avocados. Serve with tortilla chips or crackers.

HORSERADISH WHIPPED CREAM SAUCE

1 tsp prepared mustard
6 tbsp horseradish
1 tsp salt
1/8 tsp pepper
1 cup whipped heavy cream

  1. Combine mustard, horseradish, salt and pepper. Let stand 15 minutes.
  2. Fold in whipped cream.

PIQUANT HERB SAUCE

1/2 cup dry white wine
1/2 cup parsley sprigs
1/4 cup white vinegar
1 small quartered onion
2 large garlic cloves
2 1/2 tsp dried crushed tarragon
1/4 tsp dried crushed chervil
pepper to taste
1 cup mayonnaise

  1. Place white wine, parsley, white vinegar, onion, garlic, tarragon, chervil and pepper in blender cover and blend until uniform.
  2. In a saucepan, stir over medium heat until reduced to 1/3 cup.
  3. Strain, return to saucepan, stir in mayonnaise. Heat until warm. Garnish with chopped parsley.

CHIMICHURRI

1/2 cup olive oil
1/2 cup chopped parsley
2 tbsp chopped cilantro
2 tbsp fresh lemon juice
2 large minced garlic cloves
1 tsp crushed red pepper
1 tsp red wine vinegar
1/2 tsp sweet smoked paprika
1/2 tsp dried oregano
1/4 tsp kosher salt

  1. Mix all ingredients in a blender.

DILL CREAM SAUCE

1/4 cup dry white wine
2 dill sprigs
2 medium minced shallots
1 cup unsalted pareve chicken soup
1 1/4 cups whipping cream
salt & pepper to taste
2 tbsp snipped fresh dill

  1. Combine wine, dill sprigs and shallots in saucepan and bring to a boil.
  2. Add pareve chicken soup and cook to reduce to two tablespoons.
  3. Stir in cream, salt and pepper. Bring to a boil. Cook until thick, about seven minutes. Before dishing out, stir in dill and serve hot.

Sybil Kaplan is a journalist, lecturer, book reviewer and food writer in Jerusalem. She created and leads the weekly English-language Shuk Walks in Machane Yehuda, she has compiled and edited nine kosher cookbooks.

Picnic sandwiches and salads

(photo from vancouversnorthshore.com)

The sandwich as we know it was created in England in 1762 by John Montagu, the fourth Earl of Sandwich, a British statesman and gambler. He asked for a serving of roast beef to be placed between two slices of bread so he could eat with his hands and not have to get up from the table when he was playing cards or gambling. Here are some sandwiches good for your table – or a picnic.

MIDDLE EASTERN PITA SANDWICH
(makes eight sandwiches)

1 15-ounce can chickpeas
1 tbsp lemon juice
1/4 cup chopped onions
1 minced garlic clove
2 tsp vegetable oil
1/4 cup tahini
1/2 cup toasted sesame seeds
8 pieces pita
shredded lettuce
sliced olives
chopped tomatoes
chopped dill pickles

  1. Drain chickpeas and reserve three tablespoons of liquid.
  2. Place chickpeas, liquid and lemon juice in a blender or food processor and blend until pureed.
  3. Heat oil in a frying pan and sauté onion and garlic until tender.
  4. Combine pureed chickpeas, onion-garlic mixture, tahini and sesame seeds in a bowl.
  5. Split pita and fill with chickpea mixture. Add any of the accompaniments: lettuce, olives, tomatoes and/or pickles.

TUNA SANDWICH
(makes two cups)

6 tbsp cream cheese
1 cup sour cream
7/8 cup flaked tuna
2 tbsp finely chopped onions or scallions
2 tsp horseradish
1 tsp Worcestershire sauce

  1. Beat cream cheese and sour cream in a bowl until fluffy.
  2. Add tuna, onion, horseradish and Worcestershire sauce and blend.
  3. Let stand in refrigerator at least two hours. Remove and spread on bread or rolls.

GAZPACHO SANDWICHES
(makes eight servings)

8 round hard rolls
butter or margarine
4 medium or 6 small thinly sliced tomatoes
2 thinly sliced cucumbers
4 tbsp minced green peppers
2 tbsp minced onions
oil-and-vinegar dressing

  1. Cut tops from rolls and remove some bread from the tops and bottoms, leaving a thin shell. Spread sides of rolls with butter or margarine.
  2. Put tops and bottoms together, wrap airtight and refrigerate.
  3. In a bowl, combine tomatoes, cucumber, green peppers and onion. Add enough dressing to moisten well and toss. Cover and refrigerate at least one hour.
  4. Fill roll bottom with gazpacho mixture, replace tops and cut in half. Serve at once.

* * *

Many people think of potato salad as a good accompaniment for summer picnics, but they can also be used as a meat or poultry accompaniment at the dinner table, as well. In Europe, often, potato salad is served warm with vinegar and oil and herbs as a dressing, while Americans add mayonnaise. Here are a few of my favourites.

CREAMY POTATO SALAD WITH LEMON AND FRESH HERBS
(This recipe is adapted from one in Bon Appetit magazine. It makes four servings.)

1 1/2 pounds baby red potatoes
1 1/2 tbsp rice vinegar
salt & pepper
3/8 cup mayonnaise
1 to 2 green onions, thinly sliced
half a celery rib, cut into 1.5-inch slices
1 tsp dry parsley
1 tsp dry basil
1 tbsp chopped fresh dill
3/4 tsp grated lemon peel

  1. Drain cooked potatoes and let stand 20 minutes.
  2. Cut potatoes in small pieces and place in a bowl. Toss with vinegar, salt and pepper.
  3. Add mayonnaise, onion, celery, parsley, basil, dill and lemon peel and toss. Cover and chill until ready to serve.

DIJONNAISE POTATO SALAD
(makes three cups)

1/2 cup light mayonnaise
2 tbsp Dijon mustard
2 tbsp cider vinegar
1 tbsp fresh or 1/2 tsp dry dill or parsley
salt & pepper to taste
1 pound cooked, cubed red potatoes
1/2 cup minced celery
1/4 cup minced green onions

  1. In a bowl, combine mayonnaise, Dijon mustard, vinegar, dill or parsley, salt and pepper.
  2. Add potatoes, celery and onions. Cover and chill until serving.

NIÇOISE POTATO SALAD
(The original Niçoise salad came from Nice, France, in the 19th century; it had tomatoes, anchovies and olive oil. In a 1903 French cookbook, artichokes, red pepper, black olives and a vinaigrette were added. Over the years, tuna, hard-boiled eggs and green beans also have been added. This recipe makes four servings.)

1 1/2 pounds cooked and drained red potatoes
1/4 pound cooked green beans in one-inch pieces
2 ribs cut celery
1 sliced red pepper
1/2 sliced red onion (optional)
1 1/2 tbsp Dijon mustard
1 6.5-ounce drained can tuna packed in olive oil
10 pitted, sliced black olives
8 halved cherry tomatoes
3 cut up hard-boiled eggs
minced tarragon or chives

dressing
1/2 cup olive oil
1/4 cup lemon juice
2 tbsp red wine vinegar
3 rinsed & dried anchovies
3 tbsp minced fresh or 1 1/2 tsp dry tarragon
salt and pepper to taste

  1. Combine olive oil, lemon juice, wine vinegar, anchovies, tarragon, salt and pepper in food processor or blender and mix until smooth.
  2. Place potatoes in bowl, add dressing and toss.
  3. Add green beans, celery, red pepper, red onion, Dijon, tuna, tomatoes, eggs, tarragon and chives. Toss gently and serve!

Sybil Kaplan is a journalist, lecturer, book reviewer and food writer in Jerusalem. She created and leads the weekly English-language Shuk Walks in Machane Yehuda, she has compiled and edited nine kosher cookbooks.