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Quit kvetching. At least, that’s what everybody says when I blog about the problems I’ve had baking here in Israel.
Which, just to recap, range from teeny tiny oven in small, hellishly-hot kitchen, to weird fake ingredients (tzimkao, vanillin sugar), to things that are missing altogether or wildly expensive (maple anything, corn syrup).
Fair enough; you’re more likely to be successful in your aliyah if you adapt quickly and learn to savour the wonderful foods that can be found here, rather than moping about what you miss from “back home.” In truth, I don’t even say the words “back home” because this IS home.
But one thing I’ve found myself missing – heaven help me! - is the taste of s’mores. Particularly the…
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