My mind, and the places it goes

Does Neal speak/understand Hebrew? Remind me from "Threads" -- did he eavesdrop on Ghovat?

Considering wireless printers. There seem to be a number of available options from good brands (Canon, HP, Epson, Brother, Lexmark) at under $100. Anyone have recommendations or, alternatively, anti-recommendations? We need one that's compatible with Apple products (not just the laptops but also iPad and iPhone).

(also asked on Sefer HaPanim*, so if you answered there, ignore this.)


*Sefer = book; Panim = face; Ha = the

Can anyone suggest real-time video capture software for the Mac that is either (a)free or (b) inexpensive? I have been asked to look into making some videos of how to use a specific software package, and something that can capture video of what I'm doing while I do it is what I'm looking for.

Any suggestions are very much appreciated.

Is 46 degree weather too warm to serve cholent with Shabbat lunch?

I have been going through some old knitting projects and seeing what I might want to work on. I came across this scarf, which I remember being a fun project to work on, but I cannot seem to find the pattern anywhere. Can anyone out there help?

Scarf in Progress

It's on US size 10.5 needles in a chunky yarn.

Any and all hints are appreciated.

Foyer/vestibule

(I have an opinion, but I am interested in what others think.)

Do you like quiche? Tell me your favorite type (vegetarian only, please).

I have a one-pound container of ricotta cheese from which I have used about 1/2 c. I now have the rest of the container to use up (I use ricotta mostly in full-container amounts for lasagna or baked ziti or whatever). So... please gimme recipes!

First, I want to apologize for being sort of content-light this week so far. Things have been busy since last Friday. I will strive to provide more interesting content than just birthday greetings.

And now my food question. When I was growing up, my mother made French toast (vive la France!) (sorry, that's a French toast. Never mind) using leftover (and sometimes vaguely stale, because if it's going to be soaked in egg and milk, staleness doesn't matter) challah. And in my own kitchen, I can't imagine making French toast with anything else. But I know that most American households' freezers are not as filled with half-loaves of challah as mine is. Which led me to wonder -- what sort of bread do people traditionally use for French toast?

ETA: My mother's challah recipe.

So, for Shabbat dinner, we're hosting a bunch of folks, and I've started doing the cooking because there are a lot of things to be made from scratch. However, I think I may have slightly overbought a couple of ingredients that won't last forever (in other words, produce). The things I know I have that are extra are celery (can't just buy the three or four stalks I need for the recipes, alas) and green pepper (I didn't know until I'd chopped all of it that I probably have about 1/2 c. too much).

I also have extra can (14.5 oz) of diced tomatoes and a bunch of other random ingredients in my pantry.

So, I turn to you lovely folks. Can anyone suggest a recipe that incorporates the above ingredients (not necessarily the diced tomatoes, but for sure the perishables) and that isn't overly time consuming to make?

Thanks in advance.