The way things are, it looks like Ehud Olmert will have to put his "convergence" plan on ice for a very long time. But that doesn't apply across the board. Here at The Jerusalem Post, another convergence is quietly proceeding. A group of women from a local Hebrew paper which shares the Post's premises converge on our tiny kitchen most lunchtimes with the precision of a military operation. One comes armed with a bag of fresh vegetables; another with a large can of corn; a third with tuna, and so on. The appointed operative for the day gets to work, washing, chopping, opening cans and rapidly filling a huge bowl. Every time I see this chatty crowd settle down with their filled plates and cups of coffee, I think what a good idea it is to share lunch at the office. I haven't been able to discover who the commander of this smooth operation is, but with her talent she's probably destined for higher things. ON A RECENT foray into a secondhand bookshop I happened on L'Chayim, compiled by the Friends of Maon Le-Nechim, a nonprofit residential home in Netanya catering to severely disabled young adults. Here are some recipes: CELERY & BUTTERMILK SOUP 1 head celery, leaves intact, coarsely chopped 1 medium onion, finely sliced 2 shallots, peeled and finely sliced 2 cloves garlic, crushed 1 medium potato, finely sliced salt and pepper to taste 2 Tbsp. celery seed 30 gr. sweet butter buttermilk (Rivyon) To garnish: celery leaves and chopped chives Bring the onion, shallot, garlic, potato, butter and a little water to a simmer and stir occasionally until the potatoes are soft. Add the celery and celery seed and enough water to just cover the vegetables. Bring to a boil, stirring. When the celery is soft but still slightly crunchy, puree quickly to preserve the color and freshness, and pour into a stainless steel bowl. Chill thoroughly. Season and gradually add enough buttermilk to give a touch of acidity, but not to overpower the celery flavor. Serve chilled. BAKED SALMON WITH MUSTARD-CRUMB CRUST 2 Tbsp. plus 1 tsp. vinegar 2 Tbsp. Dijon mustard 1â„3 cup canola oil dried thyme (timin) 2 Tbsp. sugar 11â„2 tsp. dry mustard 4 salmon fillets 1 cup fresh bread crumbs salt and pepper to taste Place vinegar, sugar and both mustards in the blender. While blending, pour the oil in slowly and blend again until a medium-thick sauce forms. (This can be done the day before and the sauce chilled.) Preheat the oven to 180 . Arrange the salmon, skin side down, in a lightly-greased baking dish and season with thyme, salt and pepper. Spread 1 tablespoon of mustard sauce over each fillet, covering completely. Press the bread crumbs onto the fish. Bake until the fish is cooked through and the crumb topping is crisp and golden - about 18 minutes. Serve the sauce separately. CAULIFLOWER SALAD florets from 1 small-medium cauli-flower, chopped (raw or slightly blanched) fresh dill, chopped 100 gr. assorted nuts (pine nuts, almonds, sunflower seeds) 1 tsp. canola oil dressing: 3â„4 cup fresh lemon juice 1 tsp. Dijon mustard chopped garlic to taste 1â„4 cup canola oil salt and pepper to taste dash of sugar Briefly saute the nuts in the oil until golden. Set aside. Mix the dressing and pour it over the cauliflower and dill. Mix and add the nuts and seeds. IN FEBRUARY I wrote about my efforts to get my cholesterol down without resorting to medication, and mentioned that I had started taking two capsules of omega-3 fish oil daily on the advice of my doctor, who declared that it works wonders for some. I am delighted to report that I have, to all appearances, joined this happy band - and have, again on the doctor's advice, upped my daily intake to four capsules. This oil has other positive effects. In addition to soaking up the "bad" LDL cholesterol, it's good for the skin, hair and nails, for lubricating joints, and for easing depression. "Everyone should take it," my doctor believes. Certainly, many people I know - of all ages - are trying these capsules. Those looking for a kashrut stamp will find brands that carry one. It turns out that there's definitely something fishy about fighting cholesterol - and a good thing, too. Note: Herring and mackerel have the highest levels of omega-3, with salmon and tuna further down the list. judymo@jpost.com

Short Order: Convergence? Bring it on

The way things are, it looks like Ehud Olmert will have to put his "convergence" plan on ice for a very long time.