It is Hanukah, oil and doughnut time. Celebrated widely in the USA, Israel, and in corners of London, England and multi-faith Singapore.
The Americans abbreviate spelling (due to Webster, who edited a new reformed simplified spelling dictionary), so they spell doughnuts as donuts.
In Israel the donuts are called suganiyah (singular) suganiyot (plural), which are Hebrew words.
I watched a wonderful video on Facebook on a Hanukah page, which featured three donut shops, two being take away shops, the third being a sit down restaurant.
After the American spelling, the second thing I noticed was 'jelly' donuts. Jelly is American for what the British call jam. When British English speakers say jelly, they mean what Americans call by a brand name, Jello.
The third difference is the use of the word fancy. The Americans referred to a fancy restaurant. We in Britain do use the word fancy similarly, but usually to imply elaborate, decorated with fine detail. I would say in London, a smart restaurant. A fancy restaurant would have, not just fabric table napkins, but embroidery or patterns.
The video also describes the donuts as being pareve. It contains no milk or meat. So can be eaten with any meal. Kosher food, like halal food, requires meat to come from a restricted set of animals - no pork- and which have been killed in what was in olden times the quickest and kindest way, with a sharp knife, not constant blows to the head. Anyway, forget all that nasty stuff. Pareve means no meat nor milk products.
The narrator describes as a child at home on hanukah coming downstairs first thing in the morning to be offered a breakfast of hot freshly cooked (or heated up?) donuts.
The video from tripping kosher visits three places, . They have vegan donuts, no milk. They use the word heimeische which is Yiddish, German-Jewish, meaning home-like, or like home, home-made freshly baked taste.
One of the speciality establishments describes three types of donuts, made from traditional dough, or cakey, or from doughseeds. I looked for this, and concluded that they meant seeded dough, like seed bread, with seeds add to the mixture before cooking, rather than added to the outside, stuck on with egg white the night before cooking.
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About the Author of this blog, Author Angela Lansbury
BIOGRAPHY
Angela Lansbury B A Hons ACG ALB PM5 EH5 DL5 VC5
The Author of several books, including: Etiquette For Every Occasion. Wedding Speeches & Toasts. How to be the Best Man. Quick Quotations. Who Said What When.
Blogs travelwithangelalansbury.blogspot.com
dressofthedayangela.blogspot.com
Braddell Heights Advanced Toastmasters Speakers Club Vice President Public Relations (VPPR), Previous President
Join BHA 1st Wednesday 7pm and 3rd Saturday 2 pm Singapore time
Vice President Public Relations (VP PR) of Tampines Changkat Advanced;
Secretary of weekly online Singapore International Dynamic Toastmasters Speakers’ Club;
Member and past president of Harrovians toastmasters club, UK; Past member of HOD Toastmasters, London. Past member in Singapore of: Toastmasters Club of Singapore (TCS); Tiarel; and Senja Cashew.
More details from Toastmasters International find a club.
Regular attendee at annual Swanwick Writers’ School, England.
Regular attendee at annual Writers’ Holiday, Wales.
Contributor to poetry readings, and after tea courses on: Speaking On Radio To Promote Books; and Plots And Character.
Winner of many club and area speaking contests in the UK and Singapore.
Language advisor to Empire Toastmasters club in Indonesia.
Language and speech workshops in Singapore.
Speaker on radio and TV in England, Scotland, the USA, and Australia.
Compiler of a school course on public speaking for teachers to prepare pupils for school open days with attending ceremonies before government ministers, Singapore.
Former member of Harrow Writers’ Circle, London, and two writing groups in Singapore.
Angela is on Facebook, Instagram, LinkedIn, Pinterest, Twitter. She would be delighted to link up with new friends.
I also have a blog on comic poems.
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