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Fitness Center

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Group Exercise

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Youth, Teen, and Family Fitness

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Special Event: Intro to Alexander Technique

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American Red Cross Lifeguard Certification Cross

Private Swim Lessons

Hammerheads Swim Team

Lap Swimming

PADI Open Water Scuba Diving (ages 10 & up)

American Red Cross Lifeguard Certification Cross

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Aquatics Exercise

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Private Swim Lessons

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Hammerheads Swim Team

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Lap Swimming

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Group Swim Lessons

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PADI Open Water Scuba Diving (ages 10 & up)

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Renard Lecture Series

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How to make Shakshuka

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How to make Shakshuka

Tamar the Shames JCC Shinshinit

We miss our Shinshinim Tamar who used to work with our ECC students (Shinshinims are Israeli gap-year students who do a year of service to the Jewish community in America). She was sent home at the beginning of March when the CODVID-19 situation got worse. We were so happy to hear from her and excited that she sent us the recipe to one of our favorite dishes—! And just in time for Passover too…it’s Kosher-for-Passover.

 

The ingredients:

  • 4 medium tomatoes
  • Half an onion
  • 1 garlic clove
  • Olive oil
  • Salt
  • Pepper
  • Eggs (according to the number of diners)
  • Optional – basil, paprika

Preparation:

  1. Chop the onion to cubes.
  2. Put some olive oil in the pan and wait for it to warm up.
  3. Add the onion cubes to the pan and stir until golden.
  4. Chop the garlic clove and add it to the onion. Mix.
  5. Cut the tomatoes to cubes and add it to the onion and garlic. Stir.
  6. Add salt, pepper and paprika and mix.
  7. Wait and mix until the tomatoes turn into a paste.
  8. Make room for the eggs using a spoon.
  9. Crack the eggs in the holes you made.
  10. Cook for about 10 minutes.

Enjoy! 

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