When the pandemic began, I missed the office, I missed restaurants, I missed travel, but most of all I missed synagogue on Shabbat. There is something deeply comforting about seeing the same people at the same time, in the same place, in the same seats each week. I especially love being at synagogue on a snowy winter day. During kiddish I would sit with members of our congregation, and watch snow fall through the large widows in our social hall while eating bagels and lox, salad, and cookies. It is an “all is right with the world” experience. Continue reading
Around Thanksgiving, I kept seeing articles for Thanksgiving meals that included a side dish of macaroni and cheese. As someone who does not think that cheese and poultry belong together in the same meal, that sounded awful. But it did get me thinking about mac-n-cheese. So here are some recipes that I’ve accumulated over the years. Continue reading
Editor’s note: This article was first published in 2013 in the print Kol Emunah. See the update below.
Have you noticed the little tree right opposite the pre-school playground? I finally did late in July  when I saw some brown blobs hanging from its slender, leafy branches. When I examined the tree more closely, I realized that it was a pear tree with small, brownish pears-hard as rocks- hanging from almost every branch.
There were more than twenty of the little brown fruits. From that moment I dreamed pears: pear relish, poached pears, pear pie, sautéed pears, a true Sukkot treat from Shomrei’s very own pear tree. Continue reading
Our grill sits on our deck and we use it most of the year, but particularly in the summer. We started to grill a lot when we purchased our first gas grill, over 30 years ago. So much easier and quicker than cooking with charcoal.
Having a gas grill came in handy when we redid our kitchen and were without a stove and oven for 3 months. We do have a funny story about that, though. Usually I buy fresh chicken, but this one day I was using chicken that had been frozen. It wasn’t quite defrosted so I left it on our dining table for a bit. When I came back an hour later, the chicken was gone and there was Donny, our little dachshund, in the corner of the living with just a bit of bone still hanging out of his mouth and a bulging tummy. Seems that he had managed to jump onto one of the chairs and then on to the table to get the chicken. No grilling that night. We ordered in. Continue reading
We’ve all been home so much during this past year, who would expect to enjoy being “even more at home?” But that’s what it felt like walking into Shomrei and up the stairs and into the service on Shabbat.
Of course I picked up the wrong prayer book but didn’t even notice the pages being called were the wrong pages, because I could not pay attention to the prayer book at all. It was the Rabbi – live on the bima – the congregants – live surrounding me – the singing – reverberating through the room – the Torah on the bima (I was late…) being chanted live so beautifully – it was all I could attend to; the prayer book would have to wait. Continue reading
Shomrei’s calendar bears a scar. On Friday March 13, 2020 and Saturday March 14, all the Shabbat services were listed as “CANCELED.” The Shabbat of Ki Tisa was our lockdown date. The following Saturday the “Sharing Shabbat” services began. Broadcast live on YouTube, Rabbi Greenstein, would go to the shul, all alone and lead an adapted one hour service in front of a web camera. How strange it must have been for him, to lead prayers out loud with no response or feedback. In fact, without even the sure knowledge the automatically triggered technology was working or anyone was listening. Continue reading
The silver lining to the pandemic has been that our son and daughter-in-law (Moish & Charissa) ― who used to get together with friends every Friday ―are, instead, coming over every week for Shabbat dinner. This past week, Charissa commented that she never cooks chicken herself, partly because she doesn’t like the thought of handling raw chicken but also because she doesn’t know how to cook chicken.
Did I say that the menu every week is always chicken? Lou grew up having chicken for dinner every Friday night for Shabbat. When we were married, I decided to continue that tradition. However, whereas Lou’s mom made chicken the same way every week, I wanted to vary what I served – hence I have a very large number of different chicken recipes. So here is an excerpt of the chicken chapter of the family cookbook I am compiling. I’ll start simple with some roasted chicken recipes … Continue reading
This year we knew what we were doing as we Zoomed across three continents and several states. We knew where to put the IPad so that everyone could see and be seen. We knew to mute and unmute. We knew how we would sound singing together. And we knew that if we didn’t mute ourselves, everyone could hear our comments.
This year we had in person guests at our small seder, for we were less fearful, though still cautious.
This year we experimented with haroset and grew our own karpas and hazerat. Continue reading
It really works!
At the Passover Splash program on March 7, Aileen Grossberg showed the attendees how the root ends of a bunch of celery or head of romaine can be grown in water for use as karpas and maror at the Passover seder. Once the vegetables have started to put out roots, they can be planted in potting soil and will continue to grow leaves.
We gathered to write Passover poems for our Haggadot. Two writing prompts were given. We wrote and read our poems aloud. And in the space of an hour, we shared verse, memories, even some tears. Continue reading