"His books have not just been good for the Jews; they have been great." – Joel Yanofsky, Literary Review of Canada
If you're new here, you may want to subscribe to my RSS feed. Thanks for visiting!At Klezkamp last December Wex was interviewed by Pauline Katz as part of the Wexler Oral History Project for the Yiddish Book Center.
In this short clip he tells the story of how Esther Shumiatcher, a Yiddish poet from Calgary, funded her career through the sale of cowboy... Read more here
Last month Wex was in New York to take part in a panel discussion about the nature of Jewish humour.
The Art of the Kvetch: Jewish Humor as Secularism was presented by the Jewish Studies department at Eugene Lang College, part of The New School for Liberal Arts. The other participants were Noah Isenberg, author of Between Redemption and Doom: The Strains of German-Jewish Modernism and editor and translator... Read more here
This Passover potato kugel comes from our dear departed Libby Sklamberg, ala-ha-sholem.
Ingredients
2 1/2 lbs. potatoes (russets - about 6 medium)
1 large onion
1/2 cup matzo meal
1 1/2 tsp kosher salt
2 extra large eggs, beaten
1/4 cup peanut oil (use olive or walnut oil if you consider peanut oil kitniot)
and..... my secret weapon - - - white pepper to taste
Preparation
Preheat the oven to 325... Read more here
This recipe came from our dear friend Libby Sklamberg, ala-ha-sholem.
No one will be able to resist these great Passover cookies!
Ingredients
3/4 cup coarsely ground almonds
3 1/4 cups coarsely ground walnuts & pecans (combined)
2 large eggs, beaten
1/4 cup sugar
2 tbsp orange marmalade (or honey plus orange zest)
1/4 tsp ground cloves
3/4 tsp cinnamon
Preparation
Preheat oven to 350 degrees... Read more here
This recipe is from Werner Lamm from Germany. He was given it by his friend Susan from Brussels - a truly international selection!
Ingredients
1 jar of tomato sauce
1 eggplant
8 cloves of garlic, chopped
2 onions, chopped
5 mushrooms, sliced
8 oz of grated mozzarella cheese
1/2 cup of parmesan cheese
1 tsp oregano
1/2 teaspoon powdered garlic
hot pepper flakes to taste
5 to 6 matzot
Preparation
Preheat the... Read more here
A wonderful Passover seder side dish from our dear friend Libby Sklamberg, ala-ha-sholem.
It is served warm, cut in squares, with the seder meal.
Ingredients
1/2 cup peanut oil (use olive or walnut oil if you consider peanut oil kitniot)
3/4 cup brown sugar
2 extra large eggs
2 cups grated carrots (about 6 large)
2 tbps lemon or orange juice, plus zest
1/2 cup matzo cake flour
1/4 cup potato... Read more here
Back in February Wex was interviewed by Doris Epstein on Mensch Life about his new novel The Frumkiss Family Business.
If you are reading this blog post in your email - please click on the link to see the video.
Michael Wex appears on Mensch Life from Marilla Wex on... Read more here
