Report from Captain Alex Kent:
Shomrei’s MESH Cafe hosted 19 grateful guests Tuesday night.
Report from Captain Alex Kent:
Shomrei’s MESH Cafe hosted 19 grateful guests Tuesday night.
Report from Captain Alex Kent:
20 hungry guests were served at Shomrei’s MESH Cafe last night. Fern Heinig was the Chef du Jour, whipping up fruit salad to start, followed by a green salad with cucumbers, cherry tomatoes, and red peppers. The main course was baked salmon with a special spice from Brazil, roasted green beans, and rice, served with buttered rolls. Dessert was yogurt and cookies and mini cheesecakes.
Report from Captain Alex Kent:
Another mouth watering MESH meal was served on Tuesday night, creatively assembled by Lynne Kurzweil, making the most of Bar Mitzvah leftovers. We hosted 19 guests for a gourmet meal of cheese and crackers and fruit to start, split pea soup made by Merrill Silver, a main course of egg salad heroes, along with steak fries cooked up by Lynne K. and Bernardo Breziner, along with a cucumber and tomato salad. Dessert was noodle kugel made by Aileen Grossberg with a black cherry sauce courtesy of Lynne.
I am going to be perfectly frank. Religious services at Shomrei have never been my cup of tea. I was raised Presbyterian and converted to Judaism right before I got married. My husband Sam was raised in a conservative synagogue so we joined Shomrei because this is where he felt most comfortable. For me, I’m afraid, thoughts of services involve a lot of standing up and sitting down, and not knowing where we are in the book. I view those who smoothly daven along as an exotic species who have led a religious life far flung from my own.
But even though I find the services impenetrable, I get my spiritual satisfaction from Shomrei in other ways. Continue reading