MESH Report May 3, 2022

Chef Lynne was at the helm with the able assistance of Master Helper and Packer, Aileen. The main course was Roasted Cod with Panko Lemon Breadcrumbs. All of the accompaniments were from the generous contribution of the Goldman-Weinshenker Family who celebrated Teddy’s becoming a bar mitzvah this past Shabbat. The meal included Italian Salad, Kale Salad, fresh Fruit Salad, mixed Vegetable Bourekas, Challah Roll, assorted cookies, a water bottle and a bagel and cream cheese for the morning. Continue reading

A Little Bit of Magic

Do you remember the folktale about the shoemaker and the elves who secretly helped out the shoemaker or the stories of Elijah who provided beautifully set tables for poor, but righteous folk?

We have our own not-so-secret elves at Shomrei who on this past Saturday were out in full force at Teddy Goldman’s bar mitzvah as the social hall morphed from sanctuary to banquet hall in less than twenty minutes. Continue reading

Bat Mitzvah L’dor Vador (from Generation to Generation)

Last week, synagogues across America marked the 100-year anniversary of the first official bat mitzvah. The ceremony occurred on March 18, 1922 and was created by Rabbi Mordechai Kaplan, the founder of Reconstructionist Judaism, to welcome his12-year-old daughter, Ruth, into the family of Jewish adults. While that sounds like a long history, it pales alongside the roughly 1,000-year longevity of the bar mitzvah. Moreover, it took almost 60 years for the bat mitzvah ceremony to attain equal stature with the bar mitzvah at synagogues in the U.S.

To explore this evolution — and what it says about the role of women and girls in Judaism — assistant JLC education director Lily Lucey invited Shomrei women of several generations on Sunday, March 19 to recount for the b’nai mitzvah classes what the bat mitzvah represented when they were 12 or 13. Continue reading

MESH Report March 15, 2022

Sarita Eisenberg and Shirley Grill teamed up to prepare this week’s MESH meal. The meal included fish in a yoghurt-mustard sauce with sides of rice and sesame noodles – leftover from the Feldman bar mitzvah on Saturday. There was also a salad of greens (also leftover from kiddush), tomato, cucumber, carrot, and corn. Continue reading

Pantry Cooking: Invention in the Kitchen

What to make for dinner when you’ve already had fish twice- three times if you count the sushi- the soup from the souperspreader is gone and well, you just can’t face the supermarket?

There’s the pantry. Now, I’ve mentioned before that I’m not a natural cook although I’ve always liked to cook. But as a kid, I was constantly shooed out of the kitchen: I had no cooking mentor although one of my grandmothers was a fine cook. Continue reading

Women of Note

It’s March and Women’s History Month. With Purim occurring in March this year-although it’s always celebrated on the 14th of the Hebrew month of Adar- it’s appropriate to call to mind Jewish women of achievement.

Don’t be put off by children’s books if you are an adult. Children’s and young adult  books cut right to the heart of a topic and are an excellent way to be introduced to a subject that is new to the reader. Continue reading