Dear mom,

Soon after I wrote to you explaining why I spend much of my energy preparing healthy foods, my attention was diverted from health habits. I feel ok about it.

Right now, my life is about chasing stories and summer breeze. I find people and listen to their stories. If I have time, I jog to the ocean and go for a swim (or sneak into Naomi’s spin class or sit on the rocks by the sea and/or eat ice cream).

The chase has led me into a life of what I call hyper-nomadism. I’m used to normal nomadism: long-term living out of backpack and changing houses every few months or weeks. Hyper-nomadism is more intense and for a shorter time. Until a few nights ago, I hadn’t slept in the same city for over a week. Each city was like a different world with its own climate and culture. I’m chopping vegetables whenever I get a chance, but it’s hard to plan for salads when I have no base, no routine, no expectations of when or where I’ll find my next kitchen. It’s a good thing that Israeli restaurants are known for beautiful heaps of chopped vegetables.

Getting my daily kale juice at a Tel Aviv juice stand

It feels good to spend to spend energy on things that don’t fit into a routine. I’m making an effort to do fun things like go to music festivals and the beach. But, because I’m accountable only to myself regarding how I choose to spend my time, I always feel that I’m not doing enough work AND that I need to do more fun things AND that I need more me-time. It’s as stressful as it sounds. I worry that my whole life will be a constant feeling of needing to do more and less and something different, so I’m training myself to say SHUT UP to this feeling when it creeps up… And to do what I feel in the moment! (I don’t know when or how doing what I feel like doing became foreign to me.)

I have to admit that the kindness and hospitality of family here makes me I feel like a cheater among hardcore hyper-nomads. It’s much easier to go for days with only a couple pairs of underwear and innumerable unknowns when weekend retreats to family comfort, good food and fresh laundry are certain. I’m so grateful for my cousins and hope that I’ll be able to provide the same kind of stability for the future hyper-nomads of the world one day.

Xo,

Shaina

Last week for Shabbat lunch, Nurit made tofu schnitzel. It was a perfect Shabbat with lots of rest and family time capped off with a sunset run with (behind) Naomi in Caesarea.

Tofu Schnitzel

Prep time: 15 minutes

Serves: 4-5 people as main course

• 8 ounces (two blocks) of extra firm tofu
• 1 cup bread crumbs
• 1 tsp garlic powder
• pinch of salt and pepper
• pinch of hot paprika (and/or chili flakes) to taste
• Handful of finely chopped parsley
• 2 eggs
• vegetable oil for frying

Mix breadcrumbs, flour, spices, salt and pepper in one bowl. Whisk egg in separate bowl and add breadcrumb mixture until combined.

Wash dry and cut tofu into 1inch thick slices. Submurge tofu slices, one by one, into egg. Then, dip into breadcrumb mixture to coat. Repear until all tofu slices are coated with breadcrumb mixture.

Heat oil in a medium sized saucepan on high (enough so that tofu can be submerged – about 2 inches). Place tofu into oil and fry for 2 – 4 minutes on each side until golden.

Remove from oil and place on paper towel to remove excess oil.

Serve with plenty of salads, tahini, hummus and, of course, ketchup and mustard! Leftovers are great on a sandwich with onions, avocado and mustard… Or treat it like fried chicken and eat with slaw and greens.