Israel- Day 1 Recap

[arib]

in a handy-dandy bullet point format. :-)

-Aliza met me at the airport, and we hopped a sherut (shared taxi) to our hotel in Jerusalem.

-We grabbed something to eat near the hotel (Israeli bagels are... different), then hopped a bus downtown, and walked to the Old City. It was nice to see my old stomping grounds again.

-We took a tour of Ir David and walked through the Hezekiah tunnel.. The Antiquities comission thoughtfully provided a place to buy knockoff Crocs, since the water reaches knee-height at times.

-After returning to the hotel for a quick nap, we headed back downtown to dinner at El Gaucho. Amazing steak, really. The whole experience (The waitress described the menu! There was an amuse-bouche! Even the dessert was fancy!) put every kosher restaurant back home to shame.

-We followed up dinner with some shopping on the midrechov, then went back to the hotel for the night.

Today's going to be more low-key because of the fast, but I suspect that tonight will involve sushi. :-)

If people want to get in touch with Aliza and me while we're in town, our cell number is 052-364-2310

Comments

[pseydtonne.livejournal.com]

If you don't boil then bake, it's just not a bagel.

By the way, does your bakery use a wood oven (aka Montreal style), the typical New York approach or something different? I'm fascinated by the different breads and dumplings that occur in the world.

[mick-hale.livejournal.com]

The main factory uses this massive oven with six rotating surfaces. Bagels are boiled in a big boiler 15 or 30 at a time for about a minute or two, then placed onto baking sheets, sprinkled with toppings, and put into the oven. Beyond that, I don't know what the individual stores do, but bagels are all baked on location several times a day. Many of our bagels are sold as frozen preformed dough to various places near Jerusalem.