Our New Pet!


Yes, we have a new pet — kind of. As I’m sure many of you know from reading this post, we had a MAJOR ant problem in our first apartment. Why, you may ask, do we not have one here? Because of our newest addition to the family; THIS GUY:

The awesome, ever-elusive, ant eater — FRANK!

Alright, he’s not really our pet — more like a trespasser that likes to sleep in our shoes, under the bed, and once, IN the bed — but he gets the prize for the most creative exterminator I’ve ever seen. I worry about Frank, sometimes, about when he is going to get the amount of sun he needs to keep warm, like the cold-blooded fella he is. I’m scared he’s going to get out and get eaten by one of the many feral cats that live on the Jerusalem streets. My fears were almost actualized when I almost stepped on him while sweeping the bedroom the other day — that would have been traumatizing, to say the least.

But Frank is cool, and he doesn’t poop in the house (that we can see), nor does he make noise, shed, or activate any of our allergies. He also changes colors, like a chameleon, and we find him in the strangest places (here – on our window), outside on the Jerusalem stone walls, or like I said, in our shoes.

Maybe one day we’ll get him a heat lamp and build him a terrarium, but I like the idea of him running free, as he usually is when he’s running away from the broom, or the mop, or the never-ending dust bunnies that seem to form EVERY DAY in our tiny apartment, where he builds his nest night after night. Frank’s a cool dude. And he can stay here, if he’d like. He pays his rent by killing mosquitoes, aunts, and moths (although sometimes I worry that they could eat him!).

In other news, since Sukkot is over, I needed to find a use for the 15 spare etrogim that Jonathan got for free right before the holiday at a nearby shul. So, like many bubbes and balabustas before me, I’ve decided to try my hand at making etrog marmalade — YUM! Since we had so many, it seems like we are going to be enjoying many-a etrog flavored dessert for the next few months, probably until Shavuous (in June). I researched a lot of recipes, and this is the one I compiled after reading a dozen.

Meet Etrog. Looks a little like lemon’s lumpy cousin, the distant relative to buddha’s hand citron. Also called a citron in other languages.

All of the recipes I found said to soak the etrogim, some said whole, some said cut up — so I did the smart thing: Both!

Here are the cut-up etrogim soaking for the second day.

The recipes I found said the minimum time to soak the etrogim was 12 hours, and the longest was 7 days — so I went with soak for 1 day whole, 2 days cut up (changing the water once each day.) This step is important because it helps to get rid of the bitterness from the pith of the fruit, which in an etrog’s case, makes up most of it’s bulk.

Then, the etrogim were cut into smaller pieces, and put into a pot to simmer on the stove (this is happening now). This water is also going to be discarded, and then they’ll be set to simmer again. The second batch of water will ALSO be discarded. The third time’s the charm with this one.

Esrog’s simmering on the stove for the first time.

Once the esrogs have been simmered twice, and they’re sitting in NEW water, then it’s time to add the sugar. Since this is a classic marmalade, the standard equal parts fruit/sugar will qualify. This is usually equivalent to 1 cup of sugar for every etrog in the batch.

Once the sugar is added (with water, obviously), let the mixture simmer for about 1/2 hour. Make sure you watch your jam at this point, because it can burn and ruin the whole project. To check whether you have the right consistency, I found this great trick from Food.com — if you put a saucer in the freezer, and spread a little bit of the jam on the cold saucer, it should cool down to the temperature where you can check the consistency — you want it to be like jam, not like caramel or juice. If it’s like juice, add a little bit of orange marmalade to reintroduce the pectin you removed while soaking (this is why it’s nice to have a food scientist husband). If it’s like caramel, then congratulations — you’ve made candied etrogim! YUM!

Jar and sanitize according to your grandmother’s method.

Stay tuned for photos of the finished product tomorrow!

Since etrogim also have SO MANY seeds, we thought it would be fun to try to plant a tree in our backyard. The only time I’ve ever tried this before, I planted the apple seeds DIRECTLY into the ground instead of letting them germinate and sprout, so I’m going to work a little smarter this time. (Disclaimer: I was about 6 when I tried this with apples. Also, my mom was NOT HAPPY. She was afraid an apple tree would actually grow. Me? I just really liked apples, and was a tad jealous of our neighbor’s neighboring pear tree. Now, I’m allergic to both fruits.)

Our collection of Etrog seeds — soon to be ETROG TREES…or one, etrog tree. If my black thumb doesn’t betray me.

Since I’ve had a black thumb in the past with every plant I’ve ever tried to care for, I’m a little nervous about this one, but Jonathan’s green thumb should help back me up. (Side note: seriously, blackest thumb EVER. I’ve even managed to kill SCALLIONS — all they need is WATER.)

Many more fun and exciting stories are to come!

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