What a week

Busy busy week, full of events.  Last shabbat had a bar-mitzva.  Sunday night had a bat-mitzva.  Monday night had a bar-mitzva.  Wednesday night had a bat-mitzva.  This morning (Friday) saw a funeral.  This weekend is Tu-B'shvat, and we are going to visit my sister.

So many events, mostly happy, with a bit of sadness towards the end.  The funeral was for our friend Shlomo Ron (may he rest in peace).  Shlomo had a Phd in physics and worked as a computer programmer.  A few years ago, he had a stroke and has been less than fully functional since.  This week, he had another stroke and passed away.  For him and his family this is a blessing.  For all those concerned, we will remember him as a dedicated individual who was a fixture in the community and an example for us all.  May his memory serve as an example and blessing to us all.

No cooking this week, and I know that I will need to cook something complicated next week.  Cooking is therapy for me and when I don't do it on a regular basis, I get lost.  I love the physicality of cooking, the senses of touch, taste and smell are fully involved.  In my normal line of work, I sit in front of a computer or lecture hall and type or talk.  It is good that I can focus in such an environment, but I do miss the physical sensations.  Cooking is life and you get to feel good when people enjoy your food.  Sustenance and pleasure on the same plate.

Next week should be quieter, but we are now in the final stages of planning for my son's wedding.  It is the quiet before the storm, and before we know it the house will be rocking and we will be moving at warp speed.  (what fun!)

Our moto was borrowed from National Geographic:  Dream it, Plan it, Do it.  All the phases are important and bring satisfaction.  He we go....


Comments

Melissa said…
Elliot,

Thank you so much for your wise words. They are very helpful. I can see that changing my name will not be the easiest process, but something that I will accomplish with time.

Have a great week.

Melissa
February 1, 2010 at 6:58 AM
Post a Comment

Popular posts from this blog

Tas Kebab - Turkish Beef Stew

One of our "standards" is a beef and rice dish called Tas Kebab.  I've been asked for the recipe many times.   This is comfort food that anyone can love.   Its great right out of the oven, but its also good reheated the next day (on a hotplate for Shabbat Lunch!).  There are no liquids, so its good for anyone who reheats.

1 Kg beef, cut into bite size pieces Oil for frying 1 to 2 large onions, chopped 3 red bell peppers, chopped 1 large can crushed tomatoes 1.5 tsp salt 1 tsp sugar 1 tsp cinnamon 1 cup water or bullion 1 cup rice chopped parsley (optional)
The quantities can be adjusted.  Sometimes I make it with 3 onions and no peppers, or with one onion and three peppers.   A lot depends on how coarsely you chop the onions.  The intention is to make them visible and not just a seasoning.
In a large covered pot, add the oil and saute the onions and peppers until they are soft.  Add the tomatoes and spices.  Since you are using canned crushed tomatoes, the liquid from th…
Read more

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 solution …
Read more

Shabbat Chicken

Shabbat Chicken A recipe adapted from the New Kosher Cuisine For all Seasons cookbook by Linda Jacob.
2 Tbsp oil 1 onion sliced thinly 2 whole cloves 1 tsp ground cinnamon 1/2 tsp salt t tsp tumeric 1 tsp fresh ginger 1 tsp minced garlic 1 chicken cut up and skinned
Saute the onion until it begins to brown.  Add the everything except the chicken and saute for a minute.  Add the chicken and brown lightly.  Reduce heat to low and cover for 30 minutes.  Transfer from the fire to the hot plate for shabbat.  This makes a wonderful sauce (I have no idea where it comes from since there are no liquid ingredients).
Read more