TRIP TO INDIA- CHECK IT OUT

Just checking if the link is now working to the Lori Rapp's Kitchen Goes to India trip.

http://redbeardsocialmedia.com/Clients/Rapp/Itinerary.pdf

At least you can all see the trip now!!!  Please take a look.

Enjoy,
Lori Rapp

My Next Project Will Be Hysterically Fun & Exciting!

I'm Hosting a Trip to India! Yes, me!! Can you believe it?

My cousin Menahem Fogel is the most amazing tour guide, specializing in Kosher trips to India.  And I will be with him as the host of the group.

Please look at the attached trip details. The trip will be in November, and we'll be concentrating on some Jewish sites, but there will be a lot of focus on FOOD!!!

Please let me know if you're interested, or call me with any questions at all at 055-660-4851, or I'll direct to my cousin.

Please send this on to anyone you think might be interested! We will welcome your friends or family from anywhere in the world, we just need to meet them in Delhi.

Click Here to see our itinerary

Waiting to hear from you! 

Best Wishes, 

Lori Rapp

CROWDFUNDING

Just over a year ago, I had no idea what this term meant.  Today I have a very good idea what it means.  It means that with the help and support of so many friends, family, customers, and complete strangers I am able to self-publish my first cookbook/memoir together with my husband.  Along the way, I've learned how to write, edit, copyedit, design and print a book, and navigate the new uncharted waters of social media and social advertising and marketing.  I have learned how to make videos, how to crop and optimize photographs, how to twitter, how to tweet, how to drop into a dropbox, and- oh yes- how to blog. Hopefully I've learned how to avoid spamming my contacts...

Most of all, I love knowing now that I'm not alone in this world, and that there's a whole support system out there ready to be called on when one needs it.  May all of us only need it for good things...

Well, 96 hours left now in our campaign!

$15,000 is a really nice, round figure.

Keep up the good work for a little bit longer!

Help us get a good night's sleep.

Of course it helps to have the crowdfunding link - (silly me) -

www.indiegogo.com/projects/secrets-from-lori-rapp-s-kitchen-tales-and-recipes-from-jerusalem-s-la-cuisine

Thank You All,

Lori Rapp

My first real blog post

I want to start off by talking about weight- no, not yours or mine- that's a topic for another blog.  I mean the importance of learning to weigh ingredients on a scale instead of dry or wet measuring, especially for baking purposes.  I got in the habit of weighing ingredients only after we opened the bakery and started baking in a professional way, but now I'm so hooked that I can't imagine baking without my scale.  As the saying goes, "a picture is worth a thousand words":

Now watch what happens when I try to measure "a cup of flour". How do you do it? Do you "dip and sweep"? Is the flour in your container a freshly opened bag of presifted flour, or has the container been banged around a bit so the flour is densely settled? Do you level off the cup with your fingers, or with a knife?  Do you tap the filled cup a few times on the side of the container to level it off?  That's what I did here with this measuring cup.

 Then I tipped the flour onto the scale to weigh it.

 Lo and behold, my cup of flour, which should weigh 140 grams (standard weight), weighed in at a hefty 161 grams. If you're using this flour to bread schnitzel, no damage done; but it  would make quite a difference in your delicate, time-invested pecan torte.

There are so many good and reasonably priced kitchen scales available today that there's almost no reason not to get one and learn to get in the habit of using it.  Make sure you get one that has a "tare" setting, which means after every item you weigh or utensil you put on the scale, you can hit "tare" and it goes back to zero, so you can keep adding ingredients and weighing each one easily and quickly.
update- We are in the home stretch of our Indiegogo crowdfunding campaign to self-publish our first memoir/cookbook, Secrets From Lori Rapp's Kitchen, Tales and Recipes From Jerusalem's Popular La Cuisine. 
Thank you so much for all your generous support, please don't stop yet!! We have only one more week to raise enough  funds to help market and distribute our book overseas... please pass on the good word with this link just once more- http://bit.ly/K1ycam .



Lori Rapp