JULY 16, ‘25 // Web: thecommunityconnections.com Email: ads@3712222.com Phone: 845.371.2222 Fax: 845.371.2221 Mail: P.O. Box 261 Monsey NY 10952 8:07 7:55 8:00 8:10 9:24 9:20 9:39 9:36 BILLION DOLLAR SPY CHESS CLASSIFIEDS HEALTH ARTICLE OLD ADS CROSSWORD CSAY MAZEL TOV PICTURES PLAN B SUMMER FUN QUOTE SHORT STORY SUDOKU 186 234 247 142 228 230 132 302 304 178 124 200 170 232 | | | | | | | | | | | | | | 116 328 Orange Creamsicle Dream INGREDIENTS: • 1 Carton whipped topping, defrosted • 5 Cups lemonade • 3 Tbsp. strawberry syrup • 1 Carton orange juice DIRECTIONS: 1. Mix well in a large container and serve. A dream in a cup… One sip of this delicious drink, and you’ll be transported to simpler times. Happens to also be great choice to enhance your Purim table. Cured Salmon INGREDIENTS: • 2 Lb. Atlantic salmon, skin removed • 1 Cup sugar • 1 Cup salt • 1 Sprig fresh dill • 1 Jalapeno pepper, thinly sliced • 3 Colors of peppers, diced in small cubes PESTO: • 1 Container checked parsley • 1 Sprig fresh dill, plus more for garnish • 3 Cloves garlic • 1 Tbsp. lemon juice • ½ Cup olive oil • 1 Tsp. salt • Dash of black pepper • 2 Tbsp. pine nuts, optional DIRECTIONS: 1. Wash the salmon well, pat dry, season with salt and sugar on both sides, rubbing it in well. Top with a few pieces of fresh dill. Wrap in heavy-duty silver foil, then saran wrap tightly. 2. Place into a pan, place a heavy object on top. Let cure for 48 hours, turning it over after 24 hours, and placing the heavy object back on top. 3. Once done, was well, and pat dry. Slice extremely thinly. 4. Place in the center of a large serving board, garnish with the diced vegetables on the sides. 5. In a food processor blend all the pesto ingredients until smooth. 6. Serve the pesto on the fish, or on the side. Boards, nowadays, are anything but boring. Besides for being a beautiful choice to enhance your Purim table, this is also a great alternative for gifting if you don’t want to spend hundreds of dollars on a store-bought board… July 16, 2025 פרשת פינחס נ”הדל וויזניץ: סקווירא: ש”מוצ 72 מינוט / 15 מינוט ערב מוצאי 60 מינוט / 18 מינוט ערב מוצאי THE COMMUNITY CONNECTIONS RESERVES THE RIGHT TO; EXERCISE DISCRETION IN THE SELECTION OF ADVERTISEMENTS; EDIT ADVERTISEMENT ADS; AND THE DURATION OF ADVERTISEMENTS. THE COMMUNITY CONNECTIONS IS NOT LIABLE FOR TYPESET ERRORS. THE COMMUNITY CONNECTIONS DOES NOT ASSUME RESPONSIBILITY FOR THE KASHRUS OF ANY ADVERTISEMENT, PRODUCT OR ARTICLE IN ITS PAGES. REPRODUCTION IN WHOLE OR PART WITHOUT COMMUNITY CONNECTIONS PERMISSION IS STRICTLY PROHIBITED. פרשת פינחס תשפ”ה INGREDIENTS • 3 cups cubed watermelon (seedless or seeds removed) • 3 ripe kiwis, peeled and chopped • Juice of 1 lime • 1–2 tablespoons raw honey or maple syrup (optional, depending on how sweet your fruit is) If you ever want more tips, wellness ideas, or creative ways to use what’s in your fridge, I’d love to connect. You can always find me on Instagram @behealthystayhealthy or send me a message at Behealthystayhealthy96@gmail.com. INSTRUCTIONS 1. Place the cubed watermelon and chopped kiwi in a single layer on a parchment-lined tray and freeze for 4–6 hours or overnight, until fully frozen. 2. Add the frozen fruit to a high-speed blender or food processor along with the lime juice. Blend until smooth and creamy. You may need to pause and scrape down the sides a few times. If your blender needs a little help, you can add a splash of water or coconut water. 3. Give it a taste, if you want it a little sweeter, blend in 1–2 tablespoons of honey or maple syrup. 4. You can enjoy it immediately as a soft-servestyle sorbet or transfer it to a container and freeze for another 1–2 hours for a firmer texture. Scoop and serve! Garnish with fresh mint, kiwi slices, or a sprinkle of lime zest for a pretty presentation. TIP If you don’t finish what you prepared and need to refreeze the leftovers, let the sorbet sit out for 5–10 minutes before scooping so it softens. TIP Watermelon Kiwi Sorbet Choosing a Good One This part took me a while to figure out, but once you know what to look for, you’ll rarely get a dud: Look for the field spot. That’s the creamy yellow patch on the outside. A deep yellow spot means it ripened on the vine. If it’s white or pale, skip it. Knock on it. A ripe one should sound hollow, not dull. Check the weight. It should feel heavy for its size, that means it’s full of water. Look at the skin. You want it to be dull, not shiny, and free of major dents or cuts. The world’s heaviest watermelon weighed over 350 pounds! Can you have too much? Watermelon is full of goodness, but like anything, it’s possible to have too much, especially if you’re sensitive to sugar or have certain health concerns. It’s a high-glycemic fruit, so if you deal with blood sugar ups and downs, try pairing it with something like a handful of nuts or some hemp seeds to help balance it out. But honestly, for most people, a few cups a day is perfectly fine, and such a delicious way to stay cool and nourished during the summer. Watermelon is a great snack to give the kids as well, especially in the summer. You can cut it into triangle “pops” and leave the rind on so they can hold it like a handle, it’s fun, super hydrating, and keeps them happily munching for a while. Just keep an eye out for the seeds if they’re still little. I would stick to seedless varieties when serving it to toddlers to keep things easy. One of the reasons watermelon feels so right in summer is because it’s in season. Our bodies are naturally drawn to it when we need cooling, hydrating, easy-to-digest foods. When it’s out of season, I shift to warmer, grounding fruits and veggies like squash and root veggies. Don’t Toss the Rind or Seeds! Most people throw out the rind and spit the seeds, but both are actually edible and loaded with nutrients. The Rind The white part just under the green skin has fiber and L-citrulline too. You can pickle it, blend it into smoothies, or sauté it like zucchini. It’s a great way to use the whole fruit. The Seeds If you have the kind with black seeds, don’t toss them! Roast them like pumpkin seeds for a crunchy, high-protein snack. They’re full of magnesium and healthy fats. Technically, watermelon is both a fruit and a vegetable since it’s part of the same plant family as cucumbers and squash. Not all watermelons are red inside either, some are yellow or orange, and they’re just as sweet and delicious. FUN FACTS VOLUME 30 #40 July 16, ‘25 69 68
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