Every year we decorate old oatmeal containers (and sometimes matza meal containers) with pictures and coat them with modge podge to create Purim gifts. We give these away to some of our friends. This year, my son decided to put comics and homemade Purim cards on his containers. My daughter opted for photos of her friends on her containers.
Elsewhere in the Blogosphere
Learn about how you can help agunot (an agunah is a woman who’s husband won’t give her a get, a Jewish divorce) on Mom in Israel’s post.
On the blog Jewacious, there are often fabulous reviews of interesting books. For example, here’s a review of An Italian Renaissance: Choosing Life in Canada, by Robert Eli Rubinstein. “He writes forthrightly, but beautifully, detailing his parent’s journey to Canada, to start life anew, and unbeknownst to them, in a city that was filled with antisemitic individuals. His family and the other Jewish refugees were known as “greenies”, a derogatory term, and one used frequently when being spoken of. “
Shabbat watercolor with challot, candles, and kiddush cup; watercolor by Leora Wenger, 2012
Every week traditional Jews around the world celebrate a holiday. As one of my friends said, we prepare Thanksgiving dinner every week! Well, maybe not turkey. In the painting are two challot (plural of challah, the traditional braided bread), two candles (we are not allowed to light new flames on Shabbat, so we light candles before the day begins; I actually light five, one candle for each family member) and 1 kiddush cup (filled with wine or grape juice). The two loaves of bread symbolize the fact that when the Children of Israel were in the desert, they would pick double the bread (actually, it was manna) the day before and rest on Shabbat. Kiddush means “sanctification” – it’s the special prayer said at the beginning of the Friday night and Shabbat lunch meals. We also say a version of kiddush on Jewish holidays like Passover or Sukkot.
I asked a few of my blogger friends to tell me some of their Shabbat favorites. Enjoy the responses!
My favorite zemer is Mizmor L’David.
My favorite things to eat on Shabbos are freshly baked challah and potato kugel (which always tastes best at the shul kiddush).
A favorite pastime on Shabbos is reading, but I also really enjoy spending time with family and friends (without the usual distractions of telephones, television, etc.).
Least favorite part of Shabbos? When it ends of course! (and we have to clean up and go back to the usual routine).
“In New York there were laws that forbade opening stores on Sunday so in order to keep Shabbat an orthodox Jew had the choice of keeping his store closed two days every week or to open on Sunday and if a policeman passed by pay a fine. My grandfather did a little of both. So what was only a marginally profitable business in the dark days of the Great Depression became even more marginal.”
And in this post From Generation to Generation Risa talks about her mother and shares how she is one of a long chain of women who have lit candles for Shabbat.
Batya talks about how she and her husband eat on Shabbat: lots of vegetables! Her Shabbat every week also has Torah – she regularly attends a women’s class called Shiur Nashim (class for women).
Ilana-Davita enjoys planning her Shabbat menus in advance of the day and reading and napping on Shabbat. Traveling back in time to 2008, she posted Quick Shabbat Dishes with Asian Touch.
Mirj of Miriyummy writes:
Favorite zemer: Dror Yikra, sung in an authentic as possible Yemenite accent.
Favorite Shabbat food: my husband makes these amazing roast potatoes. He parboils them and then roasts them in a hot oven in shmaltz!
Favorite parsha: I love parshat Beshalach because of Shirat Hayam.
Favorite dvar torah: My husband has a dvar torah for parshat Noach where he compares Noach to Avraham and Moshe. I never get bored or tired hearing that one (every year!).
Favorite Shabbat past time: kiddush hopping! Some whisky, some kugel, lots of friends!
Favorite Shabbat blog: my own post: The Story of Noah — Good Friends in High Places — where friends of ours helped us when God and the weather made it uncertain that we would get Shabbat on the table in time.
Favorite Shabbat image: my challot after they come out of the oven.
Least favorite part of Shabbat: clearing the table. I don’t mind washing dishes, I just hate the whole clearing up after a good meal. I just want to sit at the table and savor the meal, instead of getting busy clearing everything away.
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If you keep Shabbat/Shabbos, what are your favorites? Songs, food, parsha? Anything else?
This recipe for bok choy is so simple it’s almost not a recipe at all but a suggestion to cook up some tasty bok choy. This vegetable with succulent white stems and dark leafy greens at top tastes delicious slightly cooked. In the photo, both the white and the green are parts of the bok choy. The purplish red is the red onion.
Ingredients
Olive oil
1 onion, red or yellow
1 bunch of bok choy
Chop up the bok choy into bite size pieces. Chop up the onion. Warm a wok-like saucepan with olive oil, then add the chopped onion and saute for about five minutes. Add the bok choy, mix with the onions, and saute for about ten minutes. Serve warm. Or, if you are like me and you make this hours before serving, serve at room temperature (though I think it tastes best warm – but don’t recook it, that will ruin the dish).
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Can you get bok choy in your local grocery store? Maybe it has a different name? If you can’t get bok choy, which darky leafy greens can you get? If you have prepared bok choy, how do you cook this vegetable?
One of my favorite dishes to make in the winter is red cabbage salad. This lightly cooked dish is flavorful and warming.
Ingredients
1/2 red cabbage, chopped into small stick-like pieces
1 green apple, peeled and chopped
1/2 onion, red or yellow, chopped into small slices
1/2 orange
olive oil
1 tsp. fresh ginger root, chopped
In a wok-like saucepan, saute the onion in olive oil until translucent. Chop the apple into small cubes, discarding the core. Add the chopped ginger and chopped apple to the onions and saute for about five minutes. Add the chopped cabbage and squeeze the orange for its juice unto the cabbage mixture. Cook until the apples and cabbage are tender. Serve warm or room temperature.
Batya has a similar red cabbage dish posted on her site; hers includes a carrot. If you have made a similar dish, what variations have you tried?
Dates in Front of Palm Tree, watercolor on paper, 2011
Tuesday night and Wednesday this week is the Jewish holiday of Tu B’Shvat, the fifteenth of the month of Shvat. I like to refer to the day as a birthday party for the trees. One might think of Tu BeShevat as a Jewish Arbor Day. As it a much bigger deal in Israel than outside of Israel, I asked some of my blogger friends in Israel to tell a bit about the holiday. Here are the responses:
Hannah of A Mother in Israel wrote in an email two weeks ago: “It’s pouring here. Tu Beshevat is often wet and muddy, and the worst time of the year for planting trees!” She suggested I share this post she wrote for Green Prophet about this New Year for Trees. “The rabbis wanted to set a specific date during the agricultural season to begin counting the age of the tree. They chose one in the middle of the rainy season, when no one was likely to be planting. That way it would be easier to know whether the fruit, which almost always buds after Tu B’shvat, belonged to this year or to the previous one.” But the modern version does indeed include tree planting.
Julie of Israel Inspirations Art sent me a photo from her son’s nursery school Tu B’Shevat program. This is a cropped detail of one her son’s craft projects:
Mrs. S. of Our Shiputzim added (edited a bit on my part, apologies to Mrs. S. if I edited too much):
“According to the Talmud, it marks the beginning of the new agricultural year – which has halachic and practical significance for those of us who are fortunate to have fruit trees in our backyards – and in many schools, it marks the beginning of the spring semester.
Tu B’Shvat is also the day when kids across the country head outdoors and plant trees, and it’s the day when many families celebrate lovely Tu B’Shvat Seders.
But mainly, Tu B’Shvat is a time to appreciate Eretz Yisrael (the Land of Israel) and its myriad incredible blessings. Tu B’Shvat is a wonderful opportunity to stop and recognize all the amazing wonders which surround us here in Israel. “
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And this one is for the search engines: how many different ways can one spell Tu B’Shvat • Tu Beshevat • Tu Be Shevat • Tu B’Shevat •Too Be Shevat • Tu B’Shevat • Tu BiShevat • Tu BiShvat • Tu BShvat • Too Bi Shevat • Too B’Shvat
