Pesach 2017/5777
Total Page:16
File Type:pdf, Size:1020Kb
Load more
Recommended publications
-
Dinner Menus
Accommodation, Conferences and Events DINNER MENUS If you are looking for a unique guest experience, our team of professional caterers will strive to deliver the exceptional service you expect from the University of St Andrews. Our staff take pride in delivery of each individual event, be it a continental breakfast for twelve people, a wedding breakfast for fifty to a gala dinner for three hundred. With a passion for flair, the catering and events team will work with you to create the menu you desire to complement any theme or goals, or you can choose from our range of specifically designed options to suit your event. Whatever your choice, the calibre of food and service provided will be delivered with a personal investment from each of our team members to ensure that your event is special and memorable. DINNER MENU Dinner selector STARTER Sweet potato and coconut soup Curry oil drizzle (v) £5.00 Marinated vine-ripened tomato and baby mozzarella salad Basil infused oil (v) £6.00 Pickled pear salad Walnut soil and blue cheese (v) £5.75 Classic chicken liver pâté Fruit chutney and smoked Scottish oatcake £5.95 Gin-cured salmon Soda bread, lime and tonic aioli £6.50 Haggis, neeps and tatties Malt whisky sauce £5.50 Pan seared scallop Pea purée and pancetta oil £6.75 All prices are inclusive of VAT Food allergens and intolerances: If you have a food allergen or intolerance, prior to placing your order, please highlight this with us and we can guide you through our menu. University of St Andrews t: +44 (0) 1334 463000 e: [email protected] w: ace.st-andrews.ac.uk The University of St Andrews is a charity registered in Scotland, No: SC013532. -
Annual Review 2019 Contents
Annual Review 2019 Contents A word from the Chief Executive 3 A word from the Chairman 4 Introduction from a member 5 Our vision 6 Our mission 6 Employment 7 New Chapters 8 Langdon Brady Club 9 Langdon College 10 Supported Living 11 Social 12 Volunteering 13 Jewish Culture 14 Fundraising & events 15 Our financial year 16 Employers 17 Patrons 18 Trustees 19 Looking ahead 20 ANNUAL REVIEW 2019 • 2 A word from the Chief Executive My first year as Langdon’s Chief Executive has been one of listening, learning and understanding. It has been a year in which we have been able to focus the organisation’s mission and purpose and to embark upon a process in which we can develop a new five-year strategy that all our stakeholders can support. As a parent of a daughter with a severe learning disability, I know only too well the essential role that organisations such as Langdon play in the lives of members and their families and the challenge of working against the low expectations that society has of people with learning disabilities and those with autistic spectrum disorders. We aspire to provide a ‘greenhouse’ for our members, in which our members, rather than a ‘warehouse’ in which it is too easy to see care as a need in itself rather than a means to much more positive outcomes. Our staff are the most important asset of the organisation and the past year has demonstrated the significant amount of work we have to do to equip them to have the depth of skills and knowledge required to meet our members’ needs. -
We're A' Jock Tamson's Bairns
Some hae meat and canna eat, BIG DISHES SIDES Selkirk and some wad eat that want it, Frying Scotsman burger £12.95 Poke o' ChipS £3.45 Buffalo Farm beef burger, haggis fritter, onion rings. whisky cream sauce & but we hae meat and we can eat, chunky chips Grace and sae the Lord be thankit. Onion Girders & Irn Bru Mayo £2.95 But 'n' Ben Burger £12.45 Buffalo Farm beef burger, Isle of Mull cheddar, lettuce & tomato & chunky chips Roasted Roots £2.95 Moving Munros (v)(vg) £12.95 Hoose Salad £3.45 Wee Plates Mooless vegan burger, vegan haggis fritter, tomato chutney, pickles, vegan cheese, vegan bun & chunky chips Mashed Tatties £2.95 Soup of the day (v) £4.45 Oor Famous Steak Pie £13.95 Served piping hot with fresh baked sourdough bread & butter Steak braised long and slow, encased in hand rolled golden pastry served with Champit Tatties £2.95 roasted roots & chunky chips or mash Cullen skink £8.95 Baked Beans £2.95 Traditional North East smoked haddock & tattie soup, served in its own bread Clan Mac £11.95 bowl Macaroni & three cheese sauce with Isle of Mull, Arron smoked cheddar & Fresh Baked Sourdough Bread & Butter £2.95 Parmesan served with garlic sourdough bread Haggis Tower £4.95 £13.95 FREEDOM FRIES £6.95 Haggis, neeps and tatties with a whisky sauce Piper's Fish Supper Haggis crumbs, whisky sauce, fried crispy onions & crispy bacon bits Battered Peterhead haddock with chunky chips, chippy sauce & pickled onion Trio of Scottishness £5.95 £4.95 Haggis, Stornoway black pudding & white pudding, breaded baws, served with Sausage & Mash -
(A Company Limited by Guarantee) Trustees‟ Annual Report and Financial Statements for the Year Ended 31 March 2016
Norwood Ravenswood (A Company Limited by Guarantee) Trustees‟ Annual Report and Financial Statements For the year ended 31 March 2016 Registered Charity Number: 1059060 Registered Company Number: 03263519 Contents Page Charity Information………………………………………………………………………………………………………….. 3 Trustees‟ Annual Report: ………………………………………………………………………………………………… 4-16 Objectives and Activities …………………………………………………………………………………………….. 4 Structure, Governance and Management ………………………………………………………………….. 5 Strategic Report: ……………………………………………………………………………………………………………. 10 - 16 Strategic Priorities ……………………………………………………………………………………………………… 10 Achievements and Performance ………………………………………………………………………………… 10 Financial Review ………………………………………………………………………………………………………… 12 Plans for Future Periods …………………………………………………………………………………………….. 13 Principal Risks and Uncertainties………………………………………………………………………………… 14 Independent Auditor‟s Report …………………………………………………………………………………………. 17 Consolidated Statement of Financial Activities ………………………………………………………………… 18 Consolidated Balance Sheet ………………………………………………………………………………………….. 19 Consolidated Statements of Cash Flows …………………………………………………………………………. 20 Notes to the Financial Statements …………………………………………………………………………………. 21-45 2 Norwood Ravenswood – for the year ended 31 March 2016 CHARITY INFORMATION Patron HM The Queen Patron of Children‟s‟ Services Cherie Blair Patron of Adults‟ Services Norma Brier Patron of Volunteering Chief Rabbi Ephraim Mirvis Presidents Lord Jon Mendelsohn (appointed 16 Nov 2015) Lady Nicola Mendelsohn CBE (appointed 16 Nov -
Appetizers- -Sandwiches- -Soup & Salad- -Stone Classics
The Stone of Accord 4951 North Reserve Street, Missoula, MT 59808 406-830-3210 -SANDWICHES- -STONE CLASSICS- www.seankellys.com/Stone Of Accord served with a pickle and choice of fresh-cut fries, add a dinner salad or cup of soup for 2.95 pub chips, rice pilaf, vegetable, champs, soup, din- ner salad HORSERADISH GORGONZOLA STEAK 8 oz sirloin steak, horseradish gorgonzola butter, REUBEN served with champs, vegetable, and soda bread 23.95 -SOUP & SALAD- house slow-cooked corned beef, sauerkraut, Swiss -APPETIZERS- cheese, and 1000 island dressing on thick grilled light FISH & CHIPS dressings : balsamic soy, sesame ginger, garlic CRISPY IRISH EGGROLLS rye 11.95 beer-battered cod, pub chips or fries gorgonzola, honey red vinaigrette, asiago garlic, 1000 coleslaw, tartar sauce, lemon 7.95/12.95 shredded corned beef, cabbage and Asian spices, island, or ranch add: chicken 3– /shrimp 5 EMERALD ISLE CHICKEN SANDWICH served with spicy peanut sauce 9.95 grilled chicken, Dubliner cheese, ham, whiskey onions SHEPHERD’S PIE SOUP o’DAY CHEESY CHIPS and Sriracha aioli served deluxe on a Kaiser roll 121.95 ground chuck, mushrooms and vegetables in a rich ask your server: 3.95 cup/ 5.95 bowl gravy, baked with champs and melted cheddar 12.95 the Stone’s pub chips tossed with asiago and CAJUN CHICKEN SANDWICH gorgonzola cheeses and baked, then topped with DINNER SALAD 2.95 blackened chicken and Sriracha aioli served MOM’S MEATLOAF garlic gorgonzola dressing and scallions 7.95/12.95 deluxe on a Kaiser roll 10.95 house perfected meatloaf topped with sautéed -
The Scottish Highlands Challenge
The Scottish Highlands Challenge “Wherever I wander, wherever I rove, The hills of the Highlands for ever I love” Robert Burns We created this challenge in 2015 to support one of our leaders to attend the GOLD (Guiding overseas linked with development) Ghana trip - we wanted to create something packed full of all the wee delights from the Scottish Highlands to introduce you to this beautiful part of the country, our traditions and the activities our units love. The challenge has been an overwhelming success & we are so proud of our Wee Scottish Coo! We have had to hibernate her for a small while but are super excited to be bringing the new updated challenge back for 2020! This challenge is all about traditions, adventurous activities, yummy food, local wildlife & th th mythical creatures! The challenge is ideal for Burns Night (25 J anuary) or St Andrews Day (30 November) - but can be done any time of the year! It also makes a great theme for overnights or camps - particularly if you want to come visit our lovely area! We have tried to give a range of activities, which should suit different age groups & abilities – a lot of the ideas are adaptable for whichever section you are working with. Rainbows 4+ activities Brownies 5+ activities Guides 6+ activities Rangers & Adults 8+ activities Please note: We have marked the ideas with these symbols ❈❈❈❈❈ to show which sections they may be most suitable for (but you know your unit best!) . Although older sections may want to read this pack & choose ideas, it is designed for Leaders to read. -
Food Truck Event & Wedding Offering Brunch
Food Truck Event & Wedding Offering Scottish Street Food Brunch £6 per person Crumpets, Scottish rarebit topping Whiskey & vanilla porridge, heather honey Granola, organic full fat yoghurt, compote £8 per person Scrambled eggs, smoked salmon, sourdough toast Tattie scone, poached egg, lemon hollandaise Edinburgh Food Social, 11 Blackfriars Street, EH11NB 0131 5562350 [email protected] Breakfast sourdough sarnie, streaky bacon, mushroom, fried egg Brunch tuck box – Streaky bacon or Portobello roll, breakfast muffin, seasonal fruit, orange juice - £9.50 per guest All Day Food Priced individually per guest, choice of two options for event Soup & Sourdough - Scotch Broth, Partan bree, or onion & cider - £5 Croque McMonsieur, seasonal slaw - £7 Lobster & crab brioche, fries - £14 Sourdough toasties – Cheddar & chorizo, goats cheese & walnut pesto, roast squash & butterbean hummus £7 Braised organic blade of beef Stovies - £10 Seasonal vegetable & herb stew - £9 Scotch Pie, neeps & tatties, gravy - £13 Edinburgh Food Social, 11 Blackfriars Street, EH11NB 0131 5562350 [email protected] Sausages, rumbledethumps, mustard and cider sauce - £11 Beef and pork chilli, nachos, sour cream, guacamole £12 Seasonal vegetable curry, pilau rice, naan - £10 Arbroath smoky, sea shore veg, herb risotto - £14 Scottish mussels & fries – white wine & cream or chilli, ginger & coconut - £10 Supper snack box – Scotch egg, slaw, seasonal salad, cranachan and shortbread - £10 Sweet Things £5 per guest, choice of two options for event Raspberry Cranachan Scones, jam & clotted cream Lemon posset, vanilla shortbread Walnut & almond brownies Edinburgh Food Social, 11 Blackfriars Street, EH11NB 0131 5562350 [email protected] . -
Anglo-Jewry's Experience of Secondary Education
Anglo-Jewry’s Experience of Secondary Education from the 1830s until 1920 Emma Tanya Harris A thesis submitted in fulfilment of the requirements For award of the degree of Doctor of Philosophy Department of Hebrew and Jewish Studies University College London London 2007 1 UMI Number: U592088 All rights reserved INFORMATION TO ALL USERS The quality of this reproduction is dependent upon the quality of the copy submitted. In the unlikely event that the author did not send a complete manuscript and there are missing pages, these will be noted. Also, if material had to be removed, a note will indicate the deletion. Dissertation Publishing UMI U592088 Published by ProQuest LLC 2013. Copyright in the Dissertation held by the Author. Microform Edition © ProQuest LLC. All rights reserved. This work is protected against unauthorized copying under Title 17, United States Code. ProQuest LLC 789 East Eisenhower Parkway P.O. Box 1346 Ann Arbor, Ml 48106-1346 Abstract of Thesis This thesis examines the birth of secondary education for Jews in England, focusing on the middle classes as defined in the text. This study explores various types of secondary education that are categorised under one of two generic terms - Jewish secondary education or secondary education for Jews. The former describes institutions, offered by individual Jews, which provided a blend of religious and/or secular education. The latter focuses on non-Jewish schools which accepted Jews (and some which did not but were, nevertheless, attended by Jews). Whilst this work emphasises London and its environs, other areas of Jewish residence, both major and minor, are also investigated. -
The W Orld's Bes T Bowl Fo Od
the world’s best bowl food bowl best the world’s Discover 100 one-pot recipes from all over the globe that’ll set you up for the day, warm the core or humbly feed friends and family. From sizzling bibimbap soul food in Korea to spiced Algerian chicken soup, explore the culture and cooking methods behind the planet’s most comforting dishes. Authentic recipes from around the world Contents FOReWoRD 6 Pozole Mexico 56 Samgyetang Korea 58 BREAKFAST BOWLS 8 Sopa do Espirito Santo Chia pudding Central Portugal 60 and South America 10 Tom yam gung Thailand 62 Congee China 12 Fèves au lard Canada 14 SALADS & Frumenty England 16 HEALTHY BOWLS 64 Ful medames Egypt 18 Bibimbap Korea 66 Museli Europe, USA, Burrito bowl USA 68 Australia and UK 20 Caesar salad Mexico 70 Porridge Ireland 22 Ceviche Peru 72 Zucchini and fig smoothie bowl Chinese chicken salad USA 74 Tempeh with spicy kale Macaroni and cheese USA 132 Boeuf bourguignon France 160 Sancocho de gallina Panama 196 USA 24 Chirashi sushi Japan 76 and black quinoa USA 104 Manti Turkey 134 Bunny chow South Africa 162 Stovies Scotland 198 Cobb salad USA 78 Waldorf salad USA 106 Mohinga Myanmar (Burma) 136 Cassoulet France 164 Tomato bredie South Africa 200 SOUPS 26 Fattoush Lebanon and Syria 80 Wild rice and sweet potato Nasi goreng Indonesia 138 Charquican Chile 166 Welsh cawl Wales 202 Ajiaco Colombia 28 Horiatiki Greece 82 power bowl USA 108 Oyako donburi Japan 140 Chilli con carne USA 168 Avgolemono Greece 30 Jewelled couscous Pat thai Thailand 142 Colcannon Ireland 170 DESSERTS 204 Borscht -
Mansion House Wedding Menu
Wedding Menus Mansion House Starters Wedding Menu Tartlet of Ayrshire goat’s cheese with caramelised onions and fine herb salad and tomato dressing ** Smooth chicken liver parfait with ale chutney, cress salad and rustic oatcakes 2019 - 2020 ** Pressed ham terrine with piccalilli, pea shoots and ciabatta croutons ** Organic brie and grape tartlet on rocket and sunblush tomato salad and aged balsamic ** Duet of smoked and poached salmon with lemon and pea shoots on a gazpacho dressing ** Golden bon bon of Lothian haggis in pinhead oatmeal on clapshot with a whisky sauce Mains Desserts Farm assured chicken breast with Lothian haggis in a cracked pepper sauce enriched with cream Gluten free fudge brownie with a warm chocolate sauce ** ** Braised topside of Scottish beef with baby onions and rosemary gravy Lemon and passion fruit posset with an almond biscuit ** ** Herb crusted fillet of salmon with a caper, dill and white wine cream Bramley apple crumble tart with vanilla cream and ** butterscotch sauce Slow braised rump of grass fed beef in a classic chasseur sauce ** ** Light chocolate mousse with biscuit crumb and orange Fillet of sustainable Sea bass on a warm vegetable ragout with panko syrup compote breaded prawns ** ** Rich chocolate tart on a gin and raspberry sauce with Slow roasted sirloin of grass fed aged beef with baby onion and smoky fresh dairy cream bacon, and a rich jus ** ** Sticky toffee pudding drenched in a caramel sauce with Charred pork loin-steak with savoy cabbage in a cider cream Mackie’s of Scotland ice cream ** Medallions of Scotch beef with vine tomato, mushroom and confit shallot in a red wine reductions ** Fillet of farm assured chicken filled with Stornoway black pudding coated in a single malt gravy ** Please select one starter, two main course and Slow baked rump of lamb with bubble ‘n’ squeak on a redcurrant sauce one dessert. -
Frozen 5 Door-1
Page 1 FROZEN 5 DOOR Fixel_ID:Shelf/2/1/1/1/6/1/2 Fixel_ID:Shelf/2/1/1/1/6/1/1 Fixel_ID:Shelf/10 Fixel_ID:Shelf/4/1/1/1/1/1 Fixel_ID:Shelf/16 Fixel_ID:Shelf/2/1/1/1/6/2 Fixel_ID:Shelf/2/1/1/1/6/1 Fixel_ID:Shelf/9 Fixel_ID:Shelf/4/1/1/1/1 Fixel_ID:Shelf/15 Fixel_ID:Shelf/2/1/1/1/6 Fixel_ID:Shelf/2/1 Fixel_ID:Shelf/8 Fixel_ID:Shelf/4/1/1/1 Fixel_ID:Shelf/14 Fixel_ID:Shelf/2/1/1/2 Fixel_ID:Shelf/3 Fixel_ID:Shelf/7 Fixel_ID:Shelf/4/1/1 Fixel_ID:Shelf/13 Fixel_ID:Shelf/2/1/2 Fixel_ID:Shelf/2 Fixel_ID:Shelf/6 Fixel_ID:Shelf/4/1 Fixel_ID:Shelf/12 Fixel_ID:Shelf/1/1 Fixel_ID:Shelf/1 Fixel_ID:Shelf/5 Fixel_ID:Shelf/4 Fixel_ID:Shelf/11 TRAFFIC FLOW ==========> Start Date 01 October 2019 Product List FROZEN 1.85M.plnx Product_ID Desc_A Name Height Width Depth 458126 5000116112227 BIRDS EYE 2 COD FILLETS IN BATTE 15.00cm 20.00cm 2.00cm 575476 5019520001096 MAYFLOWER CURRY SAUCE AND CHIPS 20.00cm 20.00cm 2.00cm 575941 5000116109708 BIRDS EYE BEEF LASAGNE £1.99 15.00cm 20.00cm 2.00cm 595422 5019520001263 MAYFLOWER CHEESY CHIPS £1.09 20.00cm 20.00cm 2.00cm 602789 5010238012787 FAB STRAWBERRY ICE LOLLIES 6PK £ 20.00cm 20.00cm 2.00cm 602910 5010228003627 McCAIN OVEN CHIPS £2.50 20.00cm 30.00cm 2.00cm 611127 5010228000367 MCCAIN JACKET POTATOES TWIN 20.00cm 10.00cm 2.00cm 612744 5011785015313 SCOTTISH FAVOURITES MACARONI CHE 20.00cm 20.00cm 2.00cm 612755 5011785015320 SCOTTISH FAVOURITES HAGGIS NEEPS 20.00cm 20.00cm 2.00cm 612766 5011785015337 SCOTTISH FAVOURITES STOVIES PM £ 20.00cm 20.00cm 2.00cm 643 5010238015689 OREO COOKIE TUB £3.00 15.00cm 10.00cm -
SENCO Special Educational Needs Co-Ordinator
Special Needs 1 A guide for parents and carers of Jewish children with special educational needs Compiled under the auspices of the Board of Deputies, 6 Bloomsbury Square London WC1A 2LP Special Needs 2 Acknowledgements Many people contributed to the development of this booklet in what was truly a combined effort. The production team included Sharon Bourla of Norwood Ravenswood, Ella Marks of the League of Jewish Women and the Board of Deputies, Amanda Moss from Kisharon, Sandy Patashnik from the Agency for Jewish Education, Philippa Travis from the Board of Deputies, and Marlena Schmool and Samantha Blendis of the Board. The original inspiration came from Susan Pascoe, a member of the Community Issues Divisional Board of the Board of Deputies, without her the task would never have been undertaken and she is especially to be thanked for her guidance. We are also indebted to The Ashdown Trust, The Kessler Foundation and The J E Joseph Charitable Trust for making the production possible. We thank them for their generosity and support. Special Needs 3 Preface This guide has been developed in response to a need. It aims to draw together in a ‘one-stop booklet’, information which will help parents of Jewish children with special needs. Specifically, it seeks to advise them where to go to obtain support and assistance at different stages in their children’s lives, covering both general and Jewish aspects. It has been a co- operative initiative in which the Board of Deputies, Norwood Ravenswood, Kisharon and the Agency for Jewish Education have all been involved.