I read about your “youtube” show hosted by your grandson. The article, including your picture, was in the Walll Street Journal.

As a retired home economics teacher and a kosher cooking bubbe myself, I was anxious to see this novelty program. It was delightful and very “haimish”, much better than seeing a Betty-Crocker type in a model kitchen. My only complaint is that the amount of each ingredient is sometimes not mentioned. For example, in the “jelly-jammies” you said “eggs and sugar and dry ingredients without telling the quantity. I am pretty good at improvising, but it would be more helpful to have the amounts. Maybe it could be written on a card that is shown on the screen at the end {or the start)of each show. By the way, the lukshen kugel works very well if you use 2 cups of cooked rice (brown or white, instant or regular). But then it wouldn’t match with the yiddish word of the day!

One other suggestion: If there was a list of all the recipes we could pick the ones we want to see. I’m not very experienced with the computer so I have to watch whatever comes up and it gets frustrating to see repeats when there are supposed to be 20 to choose from. Maybe Avrom can give me a simple computer lesson? Thank you for one of the most charming and upbeat and useful offerings. May you be blessedwith good health and the opportunity to continue this Jewish treasure. May you have lots of “nachas” from your family and your viewers. “Nachas” is a great Yiddish word!

The recipes are all available online. The website is under development and I will do my best to make it even easier then it is currently to find the recipes.

For now here is a direct link to the recipe section.

http://www.chalutzproductions.com/FeedMeBubbe/Recipes/RecipeList.html

As for putting the amounts on the video, it is much easier to list it then to give individual amounts on the video as the video is more to show how to do the steps for those that can’t understand how to use the recipe, like me.

Thank you for watching the show, and look for changes in the future,