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

It’s Kiddish Time

The sounds of prayer were complemented by the buzz of conversation as Shomrei celebrated the upcoming wedding of Jared Hurwich and Perrin Shapiro at the first indoor kiddush in almost two years.

The kiddush crew was out in full force prepping for this kiddush which was just a bit different from what they used to do. Instead of artfully arranged platters, there were trays of individual containers to grab and take to the tables. Cookies were snuggled into a foil pan with a see through tops so that the contents could be seen and labels abounded to identify the foods on display. Continue reading

Baby It’s Cold Outside

When I was a kid growing up in Lowell, Massachusetts (when winters were really cold and the snowdrifts were over my head), we had a summer cottage on a very small lake about 15 minutes from home. In the winter, we’d bundle up, get our skates and drive out to the lake and go ice skating.

After the cold got to be too much, we’d sit on shore, rosy cheeked, and sip hot cocoa from an old fashioned thermos.

Funny how it’s the little things that make the most indelible memories. Continue reading

Summer’s coming in

zucchini soupMango chickenhallah

As the weather warms, we look for food that takes little effort and is light to counteract the heaviness of a summer day.

Soup is always a good starter. There’s gazpacho (Fit for the Fourth, 5/5/17), cucumber soup (Cool as a …,  8/1/19) , cucumber gazpacho (Summertime and the Cooking is Easy, 7/26/18) and cucumber pineapple soup (Cool Food for a Hot Day, 6/17/17), of course. But even easier is this versatile gluten and dairy free zucchini soup discovered  by Beryl Hiller on the Allrecipes website. Continue reading

MESH Report Jan 7, 2020

image (2)From Captain Lynne Kurzweil:

Tuesday evening we welcomed 21 grateful guests and wished everyone good health and improved circumstances in 2020. Chef Lynne planned a seasonal menu centered around a generous contribution of organic produce from Judy Wildman and Ken Bannerman including winter squash, potatoes, parsnips and cabbage.

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MESH Report Dec 24, 2019

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From Captain Lynne Kurzweil:

On a festive Tuesday evening, our Shomrei building was filled with warmth, joy and many happy, grateful people. In addition to our 21 MESH guests (plus 4 takeaway meals), we prepared and served a holiday feast for Shomrei’s 15 IHN guests.

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MESH Report Dec 3, 2019

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Gabriel scoops tuna salad

 

From Captain Aileen Grossberg:

On a cold, post snowstorm night, 24 guests including a five year old child, were warmed by the hospitality at the Carol Starr MESH Cafe.

After consulting with co-chair and kiddush planner, Aileen Grossberg, chef Lynne Kurzweil with expert help from sous chef Beryl Hiller, cooked a delicious meal of fresh-yes, FRESH, not canned- tuna salad accompanied by grape leaves, grape tomatoes, cucumber and crackers, baked tilapia with Israeli salad repurposed into a Mediterranean tapenade, rice, roasted broccoli and carrots, roll and butter, and finally a healthy dessert of pineapple and berries served with a chocolate chip cookie.

Our guests applauded the meal, enjoyed seconds, and left barely a scrap on the serving platters. When Captain Aileen went around asking people if they enjoyed their meal, faces beamed. Even our youngest guest loved this decidedly adult meal.

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MESH Report Nov 26, 2019

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From Captain Sarah Kravits:

On Tuesday night the MESH guests enjoyed a pre-Thanksgiving meal courtesy of chef Aileen Grossberg and chef’s assistant Beryl Hiller. After a whirlwind of preparation in the kitchen — directed by Aileen and captain Sarah Kravits and facilitated by volunteer Cheryl and teen helpers Amalia, Jake, Delia, Lauren, and Leah — guests enjoyed a starter of butternut squash soup with ginger followed by a mixed green salad with homemade balsamic dressing, an entree of turkey meatloaf with cranberry chili sauce glaze accompanied by roasted baby potatoes as well as roasted butternut squash with Brussel sprouts and cranberries, plus rolls with margarine and a side of cranberry sauce. The meal finished on a high note with apple pie and non-dairy ice cream. Guests went home with a snack bag of a clementine and trail mix. Everyone was satisfied! Continue reading

MESH Report Nov 5, 2019

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From Captain Linda Ariel:

It was a brisk Tuesday evening on November 5, 2019, and we were blessed with many more volunteers than we had initially anticipated. This allowed the group of Shomrei MESH hosts to run a seamless kitchen and service crew for our 24 guests and to accommodate the four take-away dinners for people for whom we did not have room to seat.

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