More stories from the prophets: Archaelogical Dig at Tel Dan in northern Israel, Where Jeroboam built a cult as an alternative to the Temple in Jerusalem
My husband told the following story:
Long ago there was a king. He was a new king. He was trying to get the people who lived far to the north to adhere to his sovereignty. So he asked his elder advisers: What shall I do? They told him to speak gently to the people, and the people will serve him. He did not take the advice of these elders. He then went to the younger advisers. The young advisers told him to say: “My father chastised you with whips, I will chastise you with scorpions.” They wanted him to show the people who is boss and increase their burden. And that he did. And he lost the kingdom.
How was this related to last week’s parsha? We learned about the law of jealousy in the ten commandments, and from there, my husband told the story of jealous Jezebel, and then there were more stories from the Prophets…
Adapted from Olive Trees and Honey: A Treasury of Vegetarian Recipes from Jewish Communities Around the World by Gil Marks
Gil Marks calls this “Moroccan Vegetable Stew for Couscous.” I used white beans and brown rice, and I left out the cabbage. I also changed the amounts and cooked it all in a crockpot. Still delicious!
Ingredients:
6 cups vegetable stock (I used water – I’m not one to make stock for a stew)
12-16 baby carrots (or 6 big carrots, cut up)
1 large onion, sauteed (the original recipe says 3 onions and doesn’t say sautee)
1 tsp. sea salt
1 stick of cinnamon (original recipe said 3)
1 Tbsp. turmeric (the original recipe said only 1/2 teaspoon)
2 large sweet potatoes, peeled and cut up into pieces (or use butternut squash)
1/2 cup fresh parsley or cilantro
2 turnips, peeled and quartered (they look like potatoes in the finished dish)
3 zucchini, cut into chunks
2 cups cooked beans (original recipe said chickpeas – I used white Northern beans)
If you use dried beans, soak the beans overnight the night before you prepare the recipe. If you use a can of beans, add the can towards the end of the recipe. Cook the beans in your crockpot for a few hours until soft. Add carrots, sauteed onions, sweet potatoes and turnips and cook for another hour in the crockpot. Add spices, the zucchini and cooked beans (if you used canned beans – if you started with dried beans, they should already be in their cooking). Cook until zucchini is tender, about twenty minutes. Sprinkle the parsley on top at the end.
The original recipe says serve on couscous, but I served it on brown rice. Drizzle the liquid on top like it’s gravy.
Gil Marks suggests this stew as a dish to serve on Rosh Hashana (yes, the Jewish New Year is the next holiday on the Jewish calendar, unless you count Tu B’Av). I think of it as a summer stew, because you can get delightful fresh garden vegetables to include in the stew at this time of year.
This family of birds was living in the rafters at the Longstreet Farm in Holmdel, New Jersey.
My daughter had the opportunity to milk a cow at the farm. On the left is that cow’s calf, whose birth helped the cow be a plentiful nurser.
In local sad news, the mama of the guinea pigs we adopted for the summer has died. We buried her in our backyard. In the words of my veterinarian friend, she was “geriatric” (over four years old). The guinea pigs’ original owner comforted me over the phone, saying, I was afraid this might happen. I think I was more upset than my daughter. My daughter noticed that I’ve been checking on the remaining two a lot, and she said I’m glad you don’t fret over me like that.
For more Nature Notes, visit:
In memory of Bobbie (click to read Michelle’s memorable post about her dear friend):
