Friday, August 16, 2013

Herbal Salve/ Ointment/ Balm Tutorial PLUS Freebie!

My good friend Allyson has been making natural household products for a couple years and just launched a business selling natural body products - Etz Adin (literally meaning gentle tree). {More info and Freebie coupon code at the end.} I asked Allyson to share her basic technique with us.

Salves are a lot of fun to make.  There are endless combinations of ingredients and you end up with a really great product that heals and nourishes the body.  We love the Natural Healing Salve at our house and use it for just about everything including bug bites, cuts and scrapes, sunburn, eczema, and even diaper rash!

Today, I’m going to share with you the basics of making a salve.  Although it is possible to create a salve from beginning to end in one day, you really want to give it 4-6 weeks to become as rich and effective as possible.

Monday, July 22, 2013

Sourdough Pita - Great Blog Swap PLUS Giveaway

Chef Alison of AliBabka
In honor of the first anniversary of the Kosher Connection I have been randomly assigned a fellow kosher blogger to be inspired by. It my my great pleasure to introduce my muse this week, AliBabka. The author is Chef Alison (Barnett) Gütwaks, is a recent graduate of the Institute of Culinary Education (ICE) in NY. It was important to her to get a well rounded culinary education and not limit herself to kosher culinary colleges. I enjoyed reading about the challenges she faced as a torah-observant Jew cooking in a non-kosher environment.

While reading through AliBabka in search of a recipe I would like to make my own, I enjoyed the creativity, wit, and professional experience that Chef Alison brings to the table. (No pun intended.)

Pita in a pan from AliBabka
In the post "Mo-Rockin In Your Kitchen", guest blogger Elisheva Avital writes about two Moroccan flat breads I have been wanting to try my hand at, pita and moufletta. With the easy access to fresh pita I enjoy in Israel, it's not often I find time to make my own, even if it is healthier and/or tastier. But I thought my blog was in need of both a sourdough entry and a pita recipe. In order to make the recipe my own, I converted her recipe to 90% Whole Wheat Sourdough Pita.

Tuesday, July 9, 2013

Kosher Cooking... Solemn Gathering

Welcome to the Kosher Cooking Carnival - KCC - for the Hebrew month of Av. As we enter the nine days of heightened morning over the destruction of the Beit Hamikdash, the Holy Temple in Jerusalem, we take on many morning rituals. We don't wear new clothes, cut our hair, or eat meat. In this spirit, I would like to share my unusually sparse, and completely pescetarian edition of KCC.

To get us in the spirit, let's start with the annual Our Shiputzim: A Work In Progress tradition: Requisite Fast Day Food Post: Chocolate Chip Oatmeal Bars Edition by Mrs. S.

Speaking of shiputzim (renevations), This American Bite is looking good, Yosef! I was just drooling over some vegan Naan Pizza with Zaatar and Eggplant.

Devo K, from In the middle, on the right, had a Spiritual baking experience after reading The Secret of Challah, by Shira Wiener and Ayelet Yifrach.

Thursday, June 20, 2013

Raw Fermented Sriracha - Thai Chili Sauce

Did you know that eating capsaicin-containing foods like chili sauce releases endorphins? That means it makes you happy! More specifically, chilli peppers have been implicated as possibly relieving pain, suppressing appetite (thus aiding weight loss), and aiding the prevention of prostate cancer.

I wrote before about making a quick cooked Sriracha-style sauce. It is tasty, but lacks the probiotic benefits and complex flavor of a naturally fermented chili sauce. Though this fermented condiment can ripen for over two weeks, the actual man-hours is less than or equal to that of the "quick" cooked sauce that can be prepared in a day or two.

Bottled sriracha (pickles in background)
I'm a little obsessed with this sauce. I open it up just to smell it and bask in it's beauty. My sriracha is intensely red. It has a deep warm flavor without the eye-watering sharpness of its raw ingredients. The taste is complex, arriving in waves of fruity heat with a sense of savory indulgence.

First I'll tell you how I make it, then I'll tell you how I use it.

Tuesday, June 18, 2013

Rice paper wraps = Leftover Heaven

wraps with baby greens, roasted bell pepper, sprouted lentils, and fermented cauliflower

How did I not know about these before?? Now that I've become friendly with my local Asian grocer, I can finally ask, "What is this?" And boy have I learned a lot!  When I used to see rice paper wrappers, they looked like too much work for me. I assumed getting these plasticy looking sheets into an edible form must involve soaking, cooking, steaming, or some other processing. Not so!

1. Dip the rice paper sheet in water for about 5 seconds, then brush the sheet over a tea towel to remove excess water.
2. Lay the sheet, still rigid, on a plate or cutting board. The sheet will absorb the water and soften in the time it takes to fill it.
3. Pile your fillings  near one side and roll up like an egg roll, blintz, or burrito.

translucent wrap with wild mushrooms, wakame, and homemade kimchi-kraut

Tuesday, June 4, 2013

Make Tri-colored Freezer Pops with Disposable Popsicle Sticks

Today I want to teach you how to do two things: 
A. Make striped posicles, which are just more fun for kids and adults.
B. Get craft sticks right in the middle if the homemade pops.

Why would you want to use craft sticks?
  • Maybe you lost the sticks that came with your ice pop molds.
  • Maybe you don't have ice pop molds.
  • Maybe you want to make a lot of popsicles.
  • Maybe you want to share your homemade pops without worrying about the sticks being returned.
You will need:
- Juice, or another liquid like flavored yogurt or chocolate milk -preferably 3 colors/flavors
- Ice pop molds or small cups
- Clean, un-died craft sticks or tongue depressors

Sunday, May 26, 2013

How to Make Kosher Dill Pickles

I'd like to tell you about the method I use to make naturally fermented cucumber pickles. The same technique can be used for many different fruits and vegetables by varying the spices and the time. If you read no further, this is what you need to know:

 A. Use an appropriate amount of salt. Too little and unwanted molds and bacteria can develop and the cucumbers will become soft. Too much and you will retard the growth of good yeasts and bacteria, the pickling will take an unnecessarily long time, be unpalatably salty, and the cucumbers could get too sour, or too soft before they're ever really tasty.
B. Keep everything submerged. As long as your cucumbers (or other veggies) are safely deep in the brine, you can skim off whatever scum forms on top.

Wednesday, May 22, 2013

[More Than] 10 Ways to Use Preserved Lemons

I made preserved lemons after coming across this video from DietEasily. The whole series is excellent!

I started selling some of the fermented foods I've been making (see current selection HERE). The pickles and Sauerkraut are flying off the shelf (ok, more like trickling of the half-shelf in my refrigerator.) But no one seems interested in these gorgeous organic preserved lemons I have! My friends want to know, "What do you do with them?" Well, I shall tell you!

There are three basic ways to use the preserved lemon:
A. Whole - Slice it, cut it in chunks, chop it, blend it. The whole thing is edible.
B. Just the rind - When I want a more subtle sparkle where the lemon will be eaten raw, I use my thumb to scrape off the pulp and the pith. Then I usually slice the rind into thin slivers.
C. Juice - The lemons are usually packed in lemon juice, which becomes salty and mildly fermented. To keep the lemons for as long as possible (without mold) they must stay submerged in this wonderful elixir or salt water. But there is usually some to spare.

I encourage you to use them raw as much as possible, in order to preserve all the beneficial microorganisms. Preserved lemons can replace lemon juice and salt in a recipe.

Friday, May 17, 2013

Disappearing Kohlrabi

This gets gobbled up so quickly it doesn't always make it to the table!
  • 2-4 kohlrabi bulbs/heads/roots (what do you call them?)
  • Paprika (sweet, smoked, spicy, whatever you like... I used fresh gourd sweet and smoked)
  • Garlic powder
  • Sea salt
  • Olive oil
  • Dijon mustard
  1. Peel kohlrabi, cube, and remove woody part around the point.
  2. Season generously with all the other ingredients.
  3. Spread in a single layer on a baking sheet.
  4. Bake around 200 C/390 F until they start getting golden brown, about 20 minutes, then turn off oven and leave in until they are soft.
You may also enjoy "Kohl Slaw" Kohlrabi Salad.

Monday, May 13, 2013

Probiotic Soda Recipes

Probiotic soda made from water kefir is an excellent way to stay hydrated and nourished all day!

If you missed my post What is Water Kefir? you probably want to check that out. Today I want to tell you how to make flavored soda from water kefir. In this post I will refer to the water kefir (a.k.a. tibicos) SCOBY as "grains." This term refers to the look of them, as in "grains of sand", they are in no way grains like wheat, barley, oats, rye, or spelt.

If you're starting from scratch, you will need to acquire water kefir grains. I ordered my grains from Keysands, which sells dehydrated and live grains. They have excellent, friendly customer service, so email them if you have questions. Follow their instructions to re-hydrate or revive your grains.
Now that you have a healthy batch of grains... Lets get started!

Thursday, May 9, 2013

What is Water Kefir?

For video and recipes - CLICK HERE.

It is my great pleasure to introduce you to my new friend Tibicos, AKA Tibi, Sugar Kefir, Water Kefir, Japanese Water Chrystals, California Bees, Beer Seeds, and more. In past posts I've written about kefir, usually a yogurt-like drink made from milk, and kombucha, a fermented tea drink. Water kefir uses a similar process to make a unique fermented beverage full of probiotic goodness. Dispite the name, water kefir is a different organism from dairy kefir. 

What is Water Kefir Soda?
When sugar water is cultured with the water kefir SCOBY, the resulting liquid can be bottled with other flavors to become a slightly fizzy natural soda. It has tiny gentle bubbles like natural champagne  as opposed to the big bubbles that are artificially pumped into commercial soda pop.

How does it taste and smell?
I mix mine with juice, tea, ginger, vanilla sugar, or whatever else I want it to taste like. I would describe the taste as slightly sweet, earthy, and yeasty. The longer is ferments, the less sweet and more yeasty or sour it might taste. Eventually it will taste a little alcoholic or vinegary (though I've never had any that long.) Kelly compares it to a mild wine cooler.

Thursday, April 25, 2013

Too Easy Chocolate Chip Peach Cake

I don't bake much. It just doesn't get my creative juices flowing quite like stringing together a healthy, balanced, and economical meal that most of my family might eat. But when I ask a friend if there's something I can do to help, I mean it. And if the response is that I should bring cake... Well by golly, I'll bake a cake! Here's the thing, my one go-to easy cake is the Apple Sauce Cake recipe given to me by the same person to whose house I would be bringing the cake! 

Sunday, April 21, 2013

Special Helpers in the Kitchen - Guest Post

In honor of Autism Awareness Month, I invited author and mother of four (including a 10 year old boy with Autistic Spectrum Disorder and an 8 year old daughter born with Down's syndrome) to share her experience cooking with special needs kids. Deborah teaches cooking classes in her home to mothers and children with mild special needs. Check out Deborah's amazing, powerful, and insightful new memoir A Brief Moment in Timepublished by ASD Publushing Co, New York, available where ebooks are sold.

Cooking can be hectic, messy and stressful. A brief loss of focus or minor slip up can lead to overly-spiced and over-cooked food, or blood and burns. Because adding children to that mix is quite often a ‘no no’ for many mothers, children are missing out on grasping the tools of a fundamental life skill.  

Photo from Nicole Mays
Cooking time with mum gives children an opportunity to learn about the different food groups and the importance of health, safety, and hygiene during preparation.  Furthermore, whilst we live in an environment where the consumption of processed food is more appealing than spending time preparing fresh food from scratch, we have a responsibility to teach our children how to make the correct culinary choices.

As a mother of four children, two of whom have special needs, finding the patience as well as the time to teach my children is no easy task.  Yet making the effort has taught me that cooking with children who have special needs is just as effective as a therapy session.  

How is this so?  I am certainly not a professional in the medical field with little expertise in the different techniques used when working with children with disabilities.  However, what I do have is a very specific skill set when preparing food.  This skill set is managed by rules and regulations that ensure safe food management and consumption.  Children with communication, coordination and attention difficulties thrive on rules and boundaries because they help guide them on how to behave.  By learning to cook using this skill set, they become more confident and focused by being able to reap the almost immediate benefits from their efforts by enjoying the food they have prepared.

Photo from Nicole Mays
It still amazes me that my 10 year old son, who has Autistic Spectrum Disorder and thereby has trouble focusing on a given task and trouble with hand eye coordination is able to egg, bread and fry chicken, under my watchful eye of course, with absolute precision. 

Below are my top 5 tips for cooking with all children:

1.  Allocate a 30 minute time slot for cooking:
For the first few sessions outlining a start and finish time will help the concept feel more manageable to you.  Also your child, who may have difficulty starting a new activity due to concentration issues, will be more inclined to participate knowing that this activity has a start and end time.

Thursday, April 18, 2013

Basic Sauerkraut - How it all began

The first food I purposely fermented was a plain sauerkraut. Just cabbage and salt. I didn't like it at first, but my 1.5 and 6 year old boys were big fans. Then either my taste matured or the kraut matured after another month in my fridge, and suddenly I couldn't get enough!

I apologize if you can’t run across the street to the local veggie stand/quickie mart and pick up a cabbage for about 50 US cents a pound. I know; we’re blessed. In your case, buying the cabbage might be the hardest part of the recipe. Honest, the rest is that easy.

picture taken from my window
You will need:

  • ceramic crock or jar(s)
  • cabbage
  • non-iodized salt
  • any other fruits, veggies, seaweed, or spices you want to add like:
    onions, apples, carrots, juniper berries, wakame, ginger, garlic...

Tuesday, April 16, 2013

Intro to Fermenting Vegetables

I have been absolutely obsessed with fermenting foods the last few weeks. My interest began as I read and heard reports on the multiple benefits of probiotics and the importance of a healthy balance of bacteria in the gut. It went beyond good digestion and better absorption of nutrients. Studies show better mood and brain function associated with healthy gut flora. Research suggests that 80% of the immune system may be in the gut, with probiotic-rich foods, like kimchi, offering serious illness preventing effects.

A study published in Nature found that, "Mice fed a strain of Lactobacillus rhamnosus were less anxious and produced fewer stress hormones than control animals."

I'm sold! But consuming effective amounts of probiotic tablets and yogurt can get very expensive. Multiply that times the six anxious, antibiotic ravaged guts in our household, and it is completely cost prohibitive. Then I remembered, I could culture my own probiotics! I've posted before about kombucha and kefir, but I was having trouble getting my hands on kosher kefir grains or a kombucha SCOBY. I discussed my interest with a friend, who told me she makes her own sauerkraut - and it's easy!

Thursday, April 11, 2013

Travel to Zichron Yaakov and review of Nili Restaurant

My mother is visiting from Florida for 10 days - yay! Yesterday we had a lovely day trip to the scenic and relaxing Zichron Yaakov and Ramat Hanadiv. If you are staying in Tel Aviv, or anywhere along Israel's train route, Zichron Yaakov is easy to get to. The train ride is surprisingly pleasant and the system is easy to use without any of the hassles of air travel or the uncertainty of buses. From the Binyamina train station, cross the street and take the #70 bus to the last stop.

In Zichron Moshe, we went to the First Aliya Museum, about the Jewish immigrants of the 1880's, and we walked along the pedestrian mall section of Hameyasdim Street. We had an outstanding lunch at Nili (kosher mehadrin). The presentation, atmosphere, food, and service was all excellent. I wasn't terribly excited by the sushi menu until my mom brought my attention to the Special Vegetarian - tamago, shitake, kampyo takuan wrapped in sweet potato and avocado. It turned out to be the surprise highlight of the meal - sweet, soft, and fresh. We also ordered the portobello mushroom appetizer with roasted pepper and goat cheese. I loved the gentle crispness formed around the circles of lightly roasted goat cheese. I splurged on tagliattele alfredo with fresh salmon.

Monday, March 18, 2013

Turn Failed Meringues into Killer Cookies PLUS Passover Dessert Link-up

NOTE: Feel free to skip trying to make meringues and go straight to the super easy cookie recipes below.

Other Passover Desserts (all gluten-free, non-gebroks):
Fudgy Brownies
Banana Ice Cream
Fruit Compote

I've had a rough relationship with meringues. For years I would try making meringues and encounter one of several problems:
  • My cheap hand mixer was insufficient or the motor would overheat before I had "stiff peaks."
  • My own hand with whisk got tired before I reached "stiff peaks."
  • I added the sugar too fast.
  • I tried to make too big of a batch.
  • My "stiff peaks" collapsed when I added cocoa powder.
  • I got too creative "folding in" other ingredients and my meringues collapsed or turned to soup.
There's no reason to dump perfectly good egg whites just because they didn't 'peak'. With just a little encouragement and support, those whites can grow up into some very unique cookies that your family and guests will go NUTS over!

Chocolate Walnut Cookies

If you haven't already added cocoa powder to your whites, do it now. I usually start with about:

Friday, March 15, 2013

Non-Dairy Stinging Nettle and Garlic Quiche

Winter is over and the nettles are not looking so hot. Now is your last chance! Find a shady spot with some spunky looking nettles and (carefully) rescue them. I've heard they have health benefits, but I think of them as a free alternative to spinach.

I got the idea for this dish while listening to the February 1, 2013 episode of the Good Food Market Report. My husband and I enjoy listening to the show together and chuckling at all the different varieties of a vegetable or terms like source - "You mean buy?" In this episode Ria Wilson, Sous Chef at Sqirl Cafe, was discussing how she 'sources' the greens for her Green Garlic & Nettle Frittata. But buying stinging nettles? This gave me quite a laugh. I've cooked with nettles before, but never really valued them until I heard about a chef paying good money for them. I was also happy to hear that my sprouted garlic could have a bright future. 

Tuesday, March 12, 2013

Pre-Pesach Kosher Cooking Carnival

Chodesh tov! I've been hearing people mentioning Pesach for over a month, and until recently, it hadn't quite clicked why. According to my daughter, the families of all her friends in our building are already done cleaning for Pesach! When she interrogated me about my Pesach cleaning, I assured her that I had begun... by cleaning out a couple boxes of cookies.

Well, the month of Nisan has arrived! I now give you all permission to begin your Pesach preparations, and even mention the 'P' word without me growling in return.

This week I am giddy with excitement to welcome a new member into our home, specifically, my kitchen - a Magimix food processor. It only cost half a years worth of diapers! I just can't stop thinking about it. It actually makes me want to clean faster so I'll have more time in the kitchen to chop and whip  things up like Pesach brownies, Homemade Gefilte fishCauliflower Tabouleh, Banana Ice Cream, quick tomato sauce for Shakshouka (pictured), and "Fresh" Sriracha - Homemade Hot Sauce.

I'm also going to make lots more of Faye Levy’s Almond Macaroons posted by Miriyummy.

Then after Pesach I hope to make more bread, like Easy Awesome Onion Challah (where I can use the Magimix to chop the onions and knead the dough) and stuffed focaccia like the Focaccia Hamentashen I made for Purim.

I love the idea of Schlissel Challah, Key Shaped Bread Baked After Passover (pictured) made by Creative Jewish Mom Sarah Rivka.

I could whip up Chaviva's No-bake Peanut Butter Mousse Pie or make a giant batch of Lavash/Laffa Bread posted on Challah Maidel.

Or maybe I'll mix up a giant batch of cookies and freeze some! Batya shared a simple cookie "nonrecipe" in Not Exactly The Recipe, But....

Saturday, March 9, 2013

How to make great Chicken Soup

When my friend, Tammy, was sick last month, I whipped up some Matzoh Ball Soup for her and her family. I received the following response:
"My dearest,I want to tell you,that your chicken soup was one of the best I ever tasted in all my life! The chicken was sooo....succulent...and juicy! I don't know how you did it,but it was THE BEST!!!!"

Chicken soup is one of those things that can seem intimidating, but once you do it a few times, it's at least as easy as making pasta salad.

Cook time: 20 minutes in a pressure cooker or 1 hour simmering in a regular pot

Basic ingredients:
  • 1 whole chicken
  • 2-4 carrots - peeled, whole
  • 2 stalks of celery, washed, cut into a few pieces
  • 1-2 onions, washed or peeled, quartered
  • 1-2 bay leaves
  • water
  • salt to taste - maybe 1 tsp for kosher chicken, more for a non-kosher bird (kosher chickens are salted to remove the blood.) 
Extra ingredients or alternatives:
NOTE: don't overdo leafy things or you will have a soup that looks and tastes more green than meaty.
  • whole peppercorns
  • fresh or dry parsley
  • celery seed (I only tried it because I didn't have parsley last time, but It was GREAT!)

Monday, February 11, 2013

Focaccia Hamentashen

I've been wanting to make these for Purim for the past couple years, but something always comes up. Today I finally tested my concept, and I intend to put a couple in each Purim basket for mishloach manot/shalach manos I give my friends and neighbors. In Hebrew - פוקצ'ה אוזני המן

Start with your favorite pizza or focaccia dough recipe. I used my dad's pizza dough recipe. I think this one from Anne Burrell also looks good. The following proportions will make 8 hamentashen (enough for a test batch or family appetizer):


  • 3/4 tsp yeast
  • 1 tsp sugar
  • 1/2 cup warm water (NOT hot)
  • 2 Tbsp oil
  • 1 egg (optional)
  • 2 cups flour (I used whole wheat for this test, but I plan to use all-purpose for the mishloah manot.)
  • 1 tsp salt

Sunday, February 10, 2013

''Fresh'' Sriracha - homemade hot sauce

I recently made "fresh" (unfermented) sriracha after hearing about the popular "Rooster Sauce" or "Hipster Ketchup" on a couple of my favorite podcasts. I based my sauce on the technique from Food52, with some changes for my palette.

0. Before you begin handling the chilis, put on gloves and do not remove them until you have washed the cutting board and knife after step 2.

1. Coarsely chop:
  • 3/4 lb (1/3 kg) red chili peppers
  • 4 cloves of garlic
2. Soak overnight in:
  • 1 cup apple cider vinegar (or enough to just barely cover the chilis after you squeeze them down)
  • 1 tsp sea salt
3. The next day add:
  • 2 Tbsp sugar
  • 1 tsp tamari or good soy sauce (optional)
  • a few drops of mushroom sauce or fish sauce (optional)
4. Simmer for 5-15 minutes. Blend well. (I used a hand-held stick blender.)

5. Pour the sauce through a mesh strainer. Use a spatula to squeeze out every last drop. Scrape the bottom of the strainer.

Thursday, January 24, 2013

Reusable Sandwich and Snack Bags Tutorial

To cut back on our use of plastic, I 'upcycled' these bags from ripped jeans. I began collecting post-wearable jeans for the aprons I was making. This is a great way to use smaller pieces of material.

Why these are better than the alternatives:
  • Put food in while hot - it won't get soggy or melt the bag
  • No worries about BPA's and the like leaking into your food
  • Sanitary - machine washable in HOT water, unlike plastic-lined alternatives
  • Cute and stylish
  • Easy to make
  • No 'Velcro' means they last much longer, however you wash them.
You will need:
Denim - You can usually make at least 8 bags from one pair of old jeans. (Note - stretch denim is more difficult to sew on a machine.)
Strong thread - a contrasting color is nice.

Sunday, January 20, 2013

Food Rescue in Israel

This Saturday is Tu B'Shvat, the birthday of the trees. On Tu B'Shvat we eat fruits and nuts, plant trees, discuss mitzvot (Jewish laws or good deeds) related to trees, and other environmental issues.

A Mitzva Primer:
There are several Jewish laws prohibiting food waste, for instance you can not simply throw food away because something got in it that you think would make it un-kosher. A rabbi must be consulted, and in most cases, the food is permitted. (This applies after the fact; it does not make it permissible to purposely add something not kosher.) 

It is generally prohibited to throw away or ruin good food. This can include rendering food inedible by doing craft projects from food (bread, pasta, seeds) that would otherwise be edible.

There are also agricultural laws that relate to helping the needy. Farmers in Israel must leave the corners of their fields unharvested, and any produce that drops or is missed in the process of harvesting must be left for the needy. 

There is a wonderful organization that takes care of these important mitzvot while protecting the dignity of the needy. Leket Israel, Israel's National Food Bank, is an exceptional organization. Unlike other food banks and charities, it provides nutritional food like fresh produce (not canned and packaged foods) and it helps other businesses fulfill the mitzvah of avoiding food waste. Win-win! Leket Israel also has some new projects that use their organizational scale to help other non-profits improve efficiency.

Friday, January 4, 2013

Stained Glass Craft Tutorial

This week I took over a craft class for elementary school girls in our neighborhood. The craft is supposed to relate to the Torah portion of the week. This week's portion is "Shemot" the first portion in the book of Exodus, where Moses encounters G-d in the form of a burning bush.  

I've been itching to join the fun of "Craft Schooling Sunday" over at Creative Jewish Mom, and I already wrote the instructions out for my mom, I though I might as well share with all of you! This project was inspired by a project my mom used to do with acetate  as well as numerous other projects around the blogosphere. It was designed to be done in one hour with supplies I already had in the house.

I showed the girls (and a couple moms) pictures of other burning bush inspired stained glass. Then I asked them to draw what they thought the burning bush looked like. 


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