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We love you a latke, don't misunderstand - but seeing as it's the sixth night of Hanukkah, we think we need some space. It's not you, it's us.
Here to ease us into our potato-pancake separation is Tori Avey. She's the woman behind the popular blog, "The Shiksa in the Kitchen."
When Avey made collecting authentic Jewish recipes somewhat of a hobby, she earned the nickname "the shiksa in the kitchen” from her Israeli family and friends - and well, the rest is history. The word “shiksa” is a Yiddish word often used to describe a non-Jewish woman who is in a relationship with or attracted to a Jewish man. And although Avey formally converted to Judaism earlier this year, she'll tell you, "once a shiksa, always a shiksa!"
Five Hanukkah Dishes That Are Not Latkes: Tori Avey
The first guidelines for diagnosing and managing food allergies were released Monday by The American Academy of Allergy, Asthma and Immunology (AAAAI).
Designed by and for allergists, immunologists and other health care professionals, the guidelines represent the best practices for management of a disease where there is no current treatment.
It's a framework intended to help doctors make appropriate decisions about treating patients, but not fixed rules that must be followed. Doctors and patients still need to develop individual treatment plans based on the circumstance of the patient.
The most common food allergens in this country are milk, eggs, peanuts, tree nuts, shellfish, wheat and soy. Milk and eggs are the two most common allergies seen in pediatric patients, but 80 percent of children outgrow them.
Some folks (like our pal Sam Meyer) swear by a hot toddy to soothe the symptoms of a pesky winter cold. Others opt for chicken, pho or hot and sour soups, hot tea with lemon and honey or just gobbling down a heck of a lot of garlic.
When sniffles set in, do you head to the grocery store or your friendly neighborhood pharmacy?
Previously: Starve a fever, drink a toddy?
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