Skip to main content

We're back (sort of)

Casa Jaffe has been closed since the weekend before Asaf's transplant. That has not stopped people from calling to see if we can have them over for Shabbat.

For about a year now, we have handed out business cards to our guests, complete with our address, phone numbers and this blogs URL. These cards have been a wonderful marketing device and we rarely have an empty weekend.

All of this came to a stop with the transplant. We have been turning away seminary students at a frantic pace. It seems that as the end of the seminary/yeshiva year approaches, students are looking to go to places that have good reputations. We seem to be on that list (thank god) and so our phone keeps ringing.

For most of the caller, once we explain that we can't have guests because of the transplant, they stumble, go silent and then say "Refuah Shelema" (May you have a complete recovery). Then they hang up.

This past week, after I mentioned the transplant, the caller said something different. "Do you have caller ID on your phone?" I told here that we did and asked why? She said "You have my number. If you need anything, please call." She attends MMY (Midreshet Mevaseret Yerushalayim) and they get the credit for having such wonderful students. I don't know what they are teaching there, but they should keep up the good work! I wish all our guests had such a go-getter attitude.

On a more mundane note, Asaf is feeling great. He had his first checkup and although his creatinine is slightly higher (1.21), the doctors feel that this is normal and positive. He has no pain and is walking for at least 20 minutes every day.

Our wonderful community has been providing us food for the past two weeks. This Shabbat they will finally stop filling our stomachs and refrigerator. We have enjoyed the food and the appreciation that we have such special neighbors. I will begin cooking again next weekend, just in time for Shavuot.

Shabbat Shalom


Comments

Unknown said…
Amazing, amazing, amazing! You guys are such a source & inspiration for Hachnasat Orchim; of course Hashem is giving it back to you in mega-doses.

Love to all,

Chag Same'ach & Shabbat Shalom,

Bracha Jaffe

Popular posts from this blog

A change of pace (Kidney Failure)

I have been trying to keep this blog focused on hospitality and food.  God though has other plans for his creations and I find now that I will have to expand the scope to cover new topics.  I'll try to continue blogging about my menus and our guests, but expect more posts that have little or nothing to do with food. In February of this year, My second oldest son, Asaf was diagnosed with Chronic Renal Failure. Simply put, both his kidneys are damaged and scarred from some infection or defect that happened years ago.  They will likely cease to function sometime within the next six months. The good news is that there is no immediate danger to his life.  Kidney Dialysis is a viable option and can maintain his health for up to ten or more years if necessary.  Unfortunately, the process is not easy and there are potential side effects. Given Asaf's generally excellent health and age, Kidney Dialysis is considered only a stop-gap measure and not a long term solution. The best solutio

Unusual pesach meals part 2: Zupa Chrzanowa

What was I going to do with the horseradish root that I used for the pesach seder?  5 inches of spicy goodness.  Then I found this recipe for Zupa Chrzanowa,  Horseradish soup. I tried to keep close to the version in the link.  I made my vegetable stock from kitchen leftovers, carrot peels, onion skins, the green parts of leeks, celery and artichoke trimmings.  All parts that I would usually just throw in the trash.  They too contributed to my cooking today. Ingredients 1 carrot diced 1 stalk celery diced 1 onion diced 5 inches of horseradish (2 in diameter) grated 1 large potato diced 8+ cups of Vegetable stock 2 Tbsp olive oil Instructions Saute the carrot, celery and onion in hot olive oil until soft Add the diced potato, grated horseradish and vegetable stock (or water) simmer for 1-2 hours puree using an immersion blender or food processor Serve hot Update: Major failure.  The soup came out very very bitter and I'm pretty sure the culprit was the vegetab

TX +2 days

The transplant was on Monday afternoon. As I write this, its Wednesday afternoon. Call it 48 hours since my son received his new kidney. My wife and I are taking shifts at the hospital. She had the first night, I had the second. Tonight is her turn again. I just got back from the hospital and that's why there have been no posts. There is no Internet in the transplant ward. Medically, my Asaf is doing VERY well (as is the donor). When we went in, Asaf's creatinine level was about 6.4 mg/dL (GFR: 12). It means that his kidney was pretty much not doing anything. Today, we got the latest results. His new creatinine is 2.03 mg/dL (GFR: 46). That's better than my own and almost in the normal range (0.9 - 1.2 mg/dL). Each day its getting better and better. What this means is that his new kidney is working! He is able to eat a normal meal and is no longer on a restricted diet for kidney disease. This is great news! Our next hurdle is to make sure that his body does not reject the n