Life

Hitting the high seas & citrus

Who among us enjoys using a 400°F oven during the summer? That would be: Nobody. Ever. For me, summer is synonymous with barbecuing, which is first cousin to steak, hamburgers, chicken and grilled veggies.

Recently introduced to tuna steaks, I’ve now gone over to the light side. On a recent trip to Victoria, good friends had us over for dinner and served one of the best meals we’ve eaten in years. While most of the component parts were healthy, some were deliciously questionable, in terms of caloric heft (see lemon mousse below). The star of the meal, by a long shot, however, was the marinated tuna steak, grilled on the barbecue. Even though it was more well done than I prefer, it was still juicy, incredibly flavourful and tender. I like my tuna steak with grill marks on the outside and pink rareness on the inside. Most good fish restaurants serve it like that. Despite the variance in preferences, our friend cooked it to perfection. As with all good things, I like to share my enjoyment with others. So, you’re welcome.

You can buy frozen tuna steaks at lots of stores. Fresh is even better, but not always available. For your culinary edification, did you know that Pacific bluefin tuna are approximately five feet long and weigh about 130 pounds? (Think: that’s bigger than me!) Apparently, the world record for the largest bluefin tuna caught was set in Nova Scotia in 1979. It weighed in at a whopping 1,496 pounds. How do you even land something like that? It’s like the Tuna That Ate New York. The tuna we had was cut into petite steaks of about five inches by three inches, and was one-inch-thick perfection.

MARINATED TUNA STEAKS
(serves 4)

4 4-ounce tuna steaks
1/4 cup orange juice
1/4 cup soy sauce
2 tbsp olive oil
1 tbsp lemon juice
2 tbsp chopped fresh parsley
1 clove garlic, minced
1/2 tsp chopped fresh oregano
1/2 tsp ground black pepper
salt to taste

In a large non-reactive dish (does this mean it’s even-tempered?), mix together the orange juice, soy sauce, olive oil, lemon juice, parsley, garlic, oregano and pepper. Place the tuna steaks in the marinade and turn it over to coat. Cover and refrigerate for at least 30 minutes. Bring to room temperature before grilling/frying. Preheat grill at high heat, or pan sear on high in a frying pan.

Lightly oil grill grate or frying pan. Cook the tuna steaks for approximately five minutes, then turn and baste with the marinade. Cook for an additional five minutes, or to desired doneness. I’ve read recipes that call for as little as a 45-second-per-side cooking time, so, use your own discretion. Discard any remaining marinade.

Serve it up with a side of guacamango salad (see below), and you’re sure to get a thank you note. Add some tri-coloured baby new potatoes and, voila, just like that, your guests/partner/pets will think you’re Julia Child!

Despite all evidence to the contrary, I can cook and not give people E. coli. I have been known to give my husband and I food poisoning from bad lamb. In my defence, it was a full moon and I was unsupervised. I’ve also been known to accidentally coat snapper in icing sugar instead of flour. Because Harvey and I were in our “courting” phase, he ate it nonetheless. I went out for takeout sushi. This is one of Harvey’s favourite stories. Mostly, I just cook stuff that it’s humanly impossible to screw up. Or, I let Harvey cook and, since he thinks that cooking is like doing a chemistry experiment, I say, knock yourself out Science Guy.

Never heard of my newly created gaucamango salad? Feast your tastebuds.

SHELLEY’S GUACAMANGO SALAD

2 large, ripe Ataulfo mangoes, diced
2 large, ripe avocados, diced
lime juice, to taste
olive oil
fresh mint, chopped roughly
blueberries (optional)

Mix all the ingredients together and tell me this isn’t the freshest-tasting summer salad you’ve ever eaten. Just try me.

As I’ve told you before, this accidental balabusta puts a premium on fast, easy meals, especially during the summer months. And, preferably, recipes that call for fewer than six ingredients, including spices. However, I made an exception for the lemon mousse, which breaches my boundaries for both patience and level of patchkerey. But, man, is it worth it! I usually never try recipes that involve separating eggs, because, well … it’s just dicey. Add in the double boiler element and we’re moving precariously into Ina Garten territory. But my friend’s rendition of this was just so darn good, I couldn’t not try it. If you’re a lemon lover, you won’t be disappointed. If you’re a sourpuss, you also won’t be disappointed.

LEMON MOUSSE DESSERT

2 lemons
1 pouch gelatin powder
4 eggs (separated)
60 grams (or 4 3/4 tbsp) sugar
1 pinch of salt
250 grams (or 1 cup) whipping cream

Wash the lemons. Zest the peel of one lemon and set it aside. Squeeze the juice of both lemons and set it aside.

Separate the eggs. Whisk sugar into the egg yolks.

In a double boiler, heat the egg yolk/sugar mixture and whisk continuously until very hot (but not boiling). If you’re like me and don’t own a double boiler, just set a bowl on top of a pot of hot water instead.

Slowly whisk in the gelatin powder, then add the lemon juice and zest. Put mixture into the fridge to cool, whisking occasionally.

Beat the egg whites with a pinch of salt until firm. Beat the whipping cream.

Once egg yolk/lemon mixture is cooled, gently mix in the egg whites and whipping cream until just combined. Pour into a glass serving bowl for a pretty presentation. Chill in the fridge for a few hours and then garnish with raspberries on top.

This dessert is both fluffy and light, despite all the whipping cream. And the lemon zest gives the richness a welcome bit of texture and zhuzh. This lemon mousse is a spectacular, tart addition to any meal, plus it looks über impressive. Go ahead, boldly go where no accidental balabusta has gone before. Until now. B’tayavon!

Shelley Civkin, aka the Accidental Balabusta, is a happily retired librarian and communications officer. For 17 years, she wrote a weekly book review column for the Richmond Review. She’s currently a freelance writer and volunteer.

Enjoy summer treats

Peach cobbler (photo by sk/flickr)

Tabbouleh is such a popular Lebanese salad that the first Saturday of July is known as Lebanese National Tabbouleh Day. Although there are variations, classical tabbouleh is bulgur, parsley, tomatoes, mint and onion with olive oil, lemon juice and salt. The word tabbouleh means seasoning or dip, and bulgur, the primary ingredient, is a cereal food made from whole grains of different wheat species, said to be as healthy or healthier than quinoa and rice.

Another summer treat is cobbler, as fresh strawberries, cherries, apricots, peaches, nectarines and all kinds of apples start to appear. Cobbler is said to have originated among the American colonists, but the origin of the name – dating back at least to 1859 – is uncertain. According to Wikipedia, it may be related to cobeler, meaning “wooden bowl,” or to its top looking like a cobbled stone pathway, rather than a smoothly “paved,” i.e. rolled out, pastry top.

MY FAVOURITE TABBOULEH
(4 servings)

1 cup steamed and drained broccoli
7 tbsp water
1/2 tsp chicken soup powder
2 tbsp wine vinegar
1 tsp Dijon mustard
salt and pepper to taste
2 crushed garlic cloves
2/3 cup bulgur
5 tsp oil
4 tsp cider vinegar
chopped radishes
chopped celery
chopped green onions
chopped tomatoes
chopped red pepper

In a saucepan, combine water, soup powder, wine vinegar, mustard, salt, pepper and garlic, and bring to a boil. Add bulgur, cover, and let set 15 minutes.
Place broccoli in a salad bowl. Add bulgur mixture, oil, cider vinegar, radishes, celery, onions, tomatoes and red peppers and toss lightly.

TABBOULEH WITH MARINATED ARTICHOKES AND BABY SPINACH

(This recipe by Deborah Knight came from Food & Wine online. It makes 4 servings.)

4 large artichokes
1/2 tsp cumin seeds (optional)
2 tbsp sherry vinegar
2 tsp finely chopped fresh oregano
salt and pepper to taste
* * *
1 cup boiling water
1 cup coarse bulgur
3 tbsp extra virgin olive oil
3 tbsp lemon juice
2 finely chopped scallions
1/2 cup coarsely chopped curly leaf parsley
1 finely diced plum tomato
1 tbsp fresh chopped mint
salt and pepper to taste
10 halved cherry tomatoes
2 cups packed baby spinach leaves
1/4 cup crumbled feta cheese
2 tbsp toasted pine nuts

Cut stems off artichokes, then steam the stems and artichokes. When cool, pull off leaves and trim fibrous outer skin. Scrape out the chokes and quarter the artichoke bottoms. Peel the stems and cut into 1/2-inch rounds.
Toast cumin seeds in a skillet until fragrant, about 40 seconds. Let cool, and ground to a powder.
Place artichoke bottoms and stems in a bowl. Add olive oil, sherry vinegar, oregano, salt and pepper. Let stand at room temperature one hour or refrigerate overnight.
In a large bowl, pour boiling water over bulgur. Cover and let stand 40 minutes, until bulgur is tender. Fluff with a fork. Stir in olive oil, lemon juice, scallions, parsley, plum tomato and mint. Season with salt and pepper. Cover and refrigerate for one hour or until chilled.
In a bowl, toss cherry tomatoes with spinach, feta and pine nuts. Spoon two tablespoons of artichoke marinade over salad and toss well. Season with salt and pepper.
Spoon tabbouleh onto plates and surround with artichokes. Top with spinach salad and serve.

PEACH COBBLER
(6 servings)

1 cup flour
3/4 cup sugar
1 1/2 tsp baking powder
4 tbsp unsalted pareve margarine
1 large egg
1/4 cup non-dairy milk
5 cups pitted and sliced peaches
4 tsp cornstarch
1/4 tsp cinnamon
non-dairy vanilla ice cream

Preheat oven to 400°F. Grease a shallow baking dish.
In bowl, mix flour, two tablespoons sugar and baking powder. Cut in margarine until mixture resembles coarse crumbs.
Beat together egg and non-dairy milk. Add to flour mixture until dry ingredients are moistened and a dough forms.
Put peaches, remaining sugar, cornstarch and cinnamon in a saucepan. Cook until peaches are tender and syrup is clear, thick and boiling (five to seven minutes).
Pour peach mixture into baking dish. Drop dough by heaping tablespoons in six portions over peach mixture. Bake for 20 minutes. Serve with pareve vanilla ice cream.

PAREVE REVERSE FRUIT COBBLER

1/4 cup plus 2 tbsp canola oil
1 cup non-dairy creamer
1 cup flour
1 1/2 tsp baking powder
1 cup sugar
1/4 tsp cinnamon
4 cups of fruit (strawberries, cherries, apples, peach, plums, nectarines and/or blueberries)
pareve whipping cream

Preheat oven to 350°F. Grease a round glass pie plate.
Pour oil into the glass dish. Add non-dairy creamer, flour, baking powder, sugar and cinnamon. Stir until blended.
Add fruit.
Bake for 25 minutes. Serve warm with pareve whipped cream on top.

Sybil Kaplan is a journalist, author, editor/compiler of nine kosher cookbooks. She is a food writer for North American Jewish publications, and leads English-language Shuk Walks in Machane Yehuda.

“Never again” still resonates?

Left to right: Mia Givon, Lorenzo Tesler-Mabe, Kat Palmer and Erin Aberle-Palm. (screenshot from Kat Palmer)

Holocaust survivors and their descendants were joined by top elected officials and Jewish community leaders in a series of commemorations marking Yom Hashoah, Holocaust Remembrance Day, across Canada last week.

In Vancouver, community members gathered together at the Jewish Community Centre of Greater Vancouver April 27, while scores more watched remotely as the traditional in-person ceremony returned for the first time since the beginning of the pandemic.

Marcus Brandt, vice-president of the presenting organization, the Vancouver Holocaust Education Centre, welcomed guests and invited Holocaust survivors to light Yahrzeit candles.

“On Yom Hashoah, we join as a community to remember the six million Jews who perished in the Holocaust at the hands of Nazi Germany and its co-conspirators between 1933 and 1945,” he said. “It is also a day to pay tribute to the Jewish resistance that took place during the Holocaust.”

This year marks the 79th anniversary of the Warsaw Ghetto Uprising, which is the most notable of many acts of Jewish resistance to Nazism.

Marsha Lederman, a journalist who is the daughter of two Holocaust survivors, spoke of the importance of telling our stories.

“When I was growing up,” she said, “the Holocaust was everywhere and nowhere. As far back as I can remember, there were hints and references. My parents talked about things happening in camp. What was this camp? I knew it wasn’t like the summer camp that I went to. I knew a lot of their friends were also at these camps, but I didn’t know the details.”

At the age of 5, Marsha met a new friend whose home was filled with laughter and extended family.

“One day, when I came home from a visit at my friend’s house, I asked my mother what was really a simple, innocent question,” said Lederman. “She has grandparents, why don’t I? My poor mother. She was caught off guard and her answer was truly horrifying – at least as I remember it, because I know memory is very faulty. But, as I recall, she said I didn’t have grandparents because the Germans hated Jews and they killed them by making them take gas showers.”

This response raised more questions than answers for the young girl, not least of which was: “What did we do to make the Germans hate us so much and do they still hate us? It was a horrible introduction to the details of the tragedy of my family and it taught me another terrible lesson: be careful about asking questions because the answers could be murder.”

As a result, much of Lederman’s Holocaust education was gained “through osmosis, rather than sitting down and asking questions,” she said.

Her father died when Lederman was a young woman and, in a tragic turn of events, her mother died just as Lederman had bought a ticket to visit her in Florida, armed with a recorder to finally ask the questions she had hesitated to broach in earlier years.

“It’s taken me years to try to figure out what I could have learned in an afternoon at my mother’s kitchen table,” she said. “I have no way of knowing these things because I didn’t ask. We need to ask and we need to tell.”

Lederman explores these questions in a book being released this month, titled Kiss the Red Stairs: The Holocaust, Once Removed.

Amalia Boe-Fishman (née de Leeuw) was the featured survivor speaker at the Vancouver event. Born in the Netherlands, she was less than a year old when the Germans invaded her country. Her grandparents were soon transported to Auschwitz and murdered.

In what is an extremely rare phenomenon, Amalia, her parents and her brother all survived the war years because a Dutch Christian resistance fighter, Jan Spiekhout, and his family hid members of the de Leeuw family in a variety of hiding places over the course of years. Amalia’s mother even gave birth to another child in 1944. (That child, as well as Boe-Fishman’s oldest son, are both named Jan in honour of their rescuer.) Their survival was a statistical miracle. The Netherlands had among the lowest Jewish survival rate of any country during the Holocaust. Of 140,000 Dutch Jews in 1939, only 38,000 were alive in 1945.

Boe-Fishman recalled the day Canadian forces liberated the Netherlands – it was one of the only times in three years that she had set foot outdoors.

“It was strange and frightening outside and close to so many strangers,” she said. “The Canadian soldiers came rolling in on their tanks, handing out chocolates, everyone smiling, dancing, waving Dutch flags. Then I was told I could go home to my real family. But who were these strangers? I did not want to leave the family Spiekhout. They were my family. After all, I had not seen my real family for three years.”

In 1961, she traveled to Israel to meet members of her family who had made aliyah before the war and to reconnect with her Jewish identity. There, on the kibbutz she was staying, she met a Canadian, whom she married and they subsequently moved to Vancouver and had three children.

In 2009, Boe-Fishman and her three sons traveled to The Hague for the investiture of Jan Spiekhout and his late parents, Durk and Froukje Spiekhout, as Righteous Among the Nations by Yad Vashem.

“To be together with my children, my brother, and the grown children of the Spiekhout family, this was such a moving event in our lives,” she said.

As part of the Vancouver ceremony, Councilor Sarah Kirby-Yung read a proclamation from the City of Vancouver. Cantor Yaakov Orzech chanted El Moleh Rachamim. Lorenzo Tesler-Mabe, Mia Givon and Kat Palmer, members of the third generation, as well as Erin Aberle-Palm, sang and read poetry, accompanied by Vancouver Symphony Orchestra violinist Andrew James Brown and pianist Wendy Bross Stuart, who was also music director of the program.

The following day, a hybrid in-person and virtual event was held at the British Columbia legislature, featuring Premier John Horgan.

“On Yom Hashoah, we are challenged to ensure the words ‘never again’ are supported by action,” he said. “Over the past few years, there has been an increase in antisemitism in B.C., and the Jewish community is one of the most frequently targeted groups in police-reported hate crimes. That’s why our government will continue working to address racism and discrimination in all its forms.… Today, as we remember and honour those who were lost and those who survived, we must recommit to building a more just and inclusive province, where everyone is safe and the horrors of the past are never repeated.”

Michael Lee, member of the legislature for Vancouver-Langara, spoke on behalf of the B.C. Liberal caucus.

“Every year, we commemorate this day and remember the heroes and the Righteous Among Nations who stood up to oppose the most vile, hateful oppression,” Lee said. “We recognize the victims and survivors of the Holocaust, we make a solemn promise to never forget and never again allow such horrific actions to take place. This is a responsibility that we all must carry with us not only today but every day. It is a responsibility we must be better at upholding, as soldiers at this very moment commit war crimes once again in Europe. We have not done enough. Right here in Canada, we see another year of record rises in antisemitism. We have to do better.”

Lee called on the province to adopt the International Holocaust Remembrance Alliance Working Definition of Antisemitism.

MLA Adam Olsen represented the Green party.

“While time distances us from the horrific events, the memories and the stories remain steadfast in our mind and are carried and passed from one generation to the next,” said Olsen. “The Holocaust was an ultimate form of evil, persecution, oppression, genocide, complete disregard for human life, pushed to the most appalling degree…. The Holocaust is a stark reminder of the darkness, the wickedness, that can exist among us. However, it is also important to acknowledge that this is a story of strength, resilience and humanity and, to that, I raise my hands to all of the survivors, the Jewish community, that have ensured that the world knows and hears the stories. As difficult as it is to continue sharing them, we cannot stop hearing them or else we will fall victim to thinking that we have passed that now.”

Rabbi Harry Brechner of Congregation Emanu-El lamented the deaths of Holocaust survivors in the current war in Ukraine, “who died when they were cold, again, and hungry, again, and who died in the face of violence.”

“That never should happen and we all know that,” the rabbi said. “I don’t know how to make those big changes. I’m not a world leader. I’m the leader of a small congregation. But I think we are all leaders of our hearts and if each of us can make that difference, it’s got to have a huge ripple effect.”

Holocaust survivor Leo Vogel said that history records the end of the Holocaust in 1945. “But, for the people who lived through it and survived that horrible blight of human history, for them, 1945 is not when the Holocaust ended,” he said. “It continues to this very day to live in memories and nightmares and ongoing health problems.… The fascist attempt to eradicate the Jewish people must never be forgotten. The memory of the tortured and murdered cannot be shoveled underground as the Nazis did with the ashes. As children in the Holocaust, we were the youngest and, now, in our older years, we are at the tail end of those who can still bear witness.”

Vogel spoke of the unfathomable choice his parents made to hand him over, as a child, to a Christian family for hiding.

“Not long after that deeply painful decision to separate me from them, they were deported to Auschwitz and there they were murdered without ever knowing whether their desperate act to allow me to go into hiding saved my life,” he said. “I get cold chills when I think of the intense agony they went through in making their decision. It would have been their hope, I’m sure, that one day we would once again get together. That day never happened. Their pain must have been overwhelming. Many times, I have wondered what they said to each other and to me the night before they gave me away and, countless times, I have asked myself whether I would have had the strength to do an equal act when my children were young.”

In Ottawa, earlier on April 27, Prime Minister Justin Trudeau touted his government’s steps in fighting antisemitism, including the creation of a special envoy on preserving Holocaust remembrance and combating antisemitism, currently held by Irwin Cotler, and proposed legislation to make denying or diminishing the Holocaust a criminal offence.

“Earlier this year, our country and people around the world were shocked and dismayed to see Nazi imagery displayed in our nation’s capital,” the prime minister said, referring to trucker protests in Ottawa. “For the Jewish community, and for all communities, those images were deeply disturbing. Sadly, this wasn’t a standalone instance. Jewish people are encountering threats and violence more and more both online and in person. This troubling resurgence of antisemitism cannot and will not be ignored. The atrocities of the Holocaust cannot be buried in history.… We must make sure that ‘never again’ truly means never again.”

Shimon Koffler Fogel, chief executive officer of the Centre for Israel and Jewish Affairs, picked up on that theme, noting that the term “never again” was “born out of the Jewish experience but was always intended to be universal in its application.”

“How can we witness the atrocities visited on the Rohingya, the Uighurs or the Yazidi and claim the cry of ‘never again’ has meaning?” he asked. “How can we observe the unvarnished aggression against Ukraine and assert we have taken the lessons of the Holocaust to heart?”

He said he derives hope from the fact that Canada seems to have learned the lesson of the MS St. Louis, the ship filled with Jewish refugees that was turned away from Canada and other safe havens in 1939. Now, Canada is a place, he said, “where fleeing Syrian and Iraqi refugees can rebuild their lives, where Afghani women and girls can fulfil their dreams, where displaced, wartorn Ukrainians can find safe harbour.”

“I take great pride that Canada is so committed to Holocaust remembrance and education,” said Michael Levitt, president and chief executive officer of the Friends of the Simon Wiesenthal Centre, “A major reason is because of the survivors who, after suffering unthinkable adversity in Europe, rebuilt their shattered lives here, in our great country. Their strength, resilience and willingness to share their deeply personal and harrowing stories have been a gift and a source of inspiration to all Canadians.”

Dr. Agnes Klein, a Holocaust survivor, spoke of her family’s wartime experiences. Israel’s ambassador to Canada, Ronen Hoffman, commended Canada on adopting the International Holocaust Remembrance Alliance’s Working Definition of Antisemitism.

A day earlier, at another virtual commemoration from the Montreal Holocaust Museum, Holocaust survivor Max Smart told of his family’s harrowing Holocaust experiences.

Paul Hirschson, consul general of Israel in Montreal, compared the loss of Jewish life, with its incalculable loss of talent, in the Holocaust with the explosion of Jewish talent taking place in this century.

“Jewish talent lost was one of history’s greatest tragedies,” said the diplomat. “The talent emerging is perhaps the most exciting story of the 21st century…. Antisemitism is still widespread, also here in Canada. Montreal, where many survivors found a home, is no exception. We will defeat hate every time. Hatred will never again rob the world of Jewish talent.”

Celebrating Israel together

Israel’s Gilat Rapaport and the InJoy Band headline this year’s Yom Ha’atzmaut celebration on May 4 at the Vogue Theatre. (photo from injoyprod.com)

This year’s Yom Ha’atzmaut celebration on May 4 at the Vogue Theatre, headlined by Israel’s Gilat Rapaport and the InJoy Band, marks 20 years since the first large-scale community-wide event to celebrate Israel’s Independence Day was organized by the Jewish Federation of Greater Vancouver.

“Growing up in Vancouver, the community had occasional large Yom Ha’atzmaut events with Israeli performers and I have wonderful memories of attending them,” said Stephen Gaerber, who co-chaired that first major gathering. “I was incredibly impressed by a large event held to celebrate Israel’s 50th in 1998 at the Orpheum [which was chaired by Judy Mandleman]. It was 2001, the Second Intifada was raging, Camp David had resulted in failure and Israel was, as usual, being disparaged in the press. My friend, Rick Schreiber, had become the chair of the Federation’s Israel department, and I told him that I thought the community should be having large-scale events every year to celebrate Yom Ha’atzmaut and all that is wonderful about Israel. His response was, ‘OK, you chair it.’ That’s how I became chair for the 2002 Yom Ha’atzmaut celebration, first co-chairing with my wife, Shari, and then, starting in 2003, with my brother Allen.”

Of course, local groups celebrated Israel’s birthday in various ways prior to 2002, notably the now-defunct Canadian Zionist Federation (CZF). Bernard Pinsky was CZF chair in the late 1980s.

“In the 1980s,” said Pinsky, “CZF brought in big names from Israel for a Yom Ha’atzmaut concert, including top artists like Nomi Shemer, Chava Alberstein, and Haparvarim. The concert was held at the JCC and wasn’t always right on Yom Ha’atzmaut, it was when the artists were available. The venue meant that we could only sell about 400 tickets, and CZF did a lot of fundraising to cover costs.”

Geoffrey Druker, who still leads the community’s annual Yom Hazikaron (Israel’s Memorial Day) ceremony, said he was recruited by Pinsky to become involved in CZF and it was from Pinsky that Druker took over the role of local CZF chair in the early 1990s.

“We ran most Israel-related community programs,” said Druker, including Yom Ha’atzmaut, Yom Hazikaron, Walk with Israel (which took place on Jerusalem Day), the student public-speaking contest and other programs. When CZF closed nationally, Druker said he gathered past local leaders of the group to decide “whether to become an independent local organization or join Federation.”

The choice was to join the Israel desk at Federation, and Druker continued to chair many of the events, with most of the Yom Ha’atzmaut activities being held at the Jewish Community Centre of Greater Vancouver, he said.

“Federation didn’t have the funds for a large Yom Ha’atzmaut, and we couldn’t risk having a large celebration … while keeping the event tickets affordable to all,” said Druker. “So we ran smaller celebrations and with less-known artists.”

Affordability remained key when Federation, led by a committee put together by Stephen and Shari Gaerber, took over the event.

“Our goal wasn’t to just make it a concert, but a real community celebration,” said Stephen Gaerber. “We kept ticket prices very low so that everyone could afford to attend – and if they couldn’t afford even that, we made free tickets available through JFS [Jewish Family Services]. We invited all Jewish organizations in the city to add their names as Community Partners, and dozens did. We had children from Hebrew Academy, Talmud Torah and RJDS performing in addition to Israeli singer Danny Maseng.

image - The ad promoting the 2002 Yom Ha’atzmaut celebration — The ad promoting the 2002 Yom Ha’atzmaut celebration.

“We were given no budget (other than staff time) for the event from the Federation and I didn’t want one. I was determined that the Federation not take anything away from what they were allocating to local community agencies in order to make this event happen. We believed that the community would support the event and we were right. We raised the funds from generous donors, rented the Chan Centre and signed a contract with the performer. We put tickets on sale and we sold out all 1,200 seats very quickly. The event itself is a bit of a blur, but my most vivid memory is the joy people expressed to us at its conclusion.”

With that success behind them, the goal was to involve even more individuals and organizations in the celebrations.

“For years,” said Gaerber, “Jonathan and Heather Berkowitz wrote a piece for young community members to perform and we were fortunate to have Wendy Bross Stuart direct them. We later added the JCC’s children’s Israeli dance troupes to the program, sometimes joined with dancers from our partnership region in the Upper Galilee.

“Pam Wolfman took over chairing the event in 2014 and continued to tweak things to make sure everything is new and fresh and even better each year, including involving the entire community in the community song,” he said. “What hasn’t changed is the support from the community. To this day, other than staff time, the Federation has not had to give any funding at all towards putting on the event. The group of donors has grown over the years and that allows the event to continue to stay true to our initial vision – tickets are still affordable and many are available at no cost to those who need them – and the events continue to sell out.”

The annual celebration brings Israeli performers – from veteran musicians to up-and-coming singers and musical groups – to Vancouver on Yom Ha’atzmaut.

“For many,” said Gaerber, “it was their first time performing outside of Israel on Yom Ha’atzmaut, as they hesitate to leave the country for this important day. Without exception, they have all expressed how incredibly meaningful it was for them to experience the warmth of our community and its love for Israel. A number of our performers who would not have otherwise considered coming to Vancouver for Yom Ha’atzmaut have only done so because they have heard from other performers about their experience and our Jewish community.

“Despite our Jewish community’s relatively small size,” he said, “we have been told by Israeli diplomats that Vancouver’s Yom Ha’atzmaut celebration, always occurring actually on erev Yom Ha’atzmaut, is one of the largest celebrations of its kind taking place on that day outside of Israel.”

For tickets to this year’s event and a sneak peak at the program guide, go to jewishvancouver.com/yh2022.

About the 2022 JI Passover cover

Liba Baitelman, the 2021 JI Chanukah Cover Art Contest winner, was commissioned to create this year’s cover of the Jewish Independent’s Passover issue. (photo by Merle Linde)

Liba Baitelman, daughter of Rabbi Yechiel and Chanie Baitelman, is a fun-loving, always religiously correct and mischievous 10-year-old. Her artistic talent and vision of a completed painting is not taught, it is spontaneous. She is so receptive to learning new techniques and this year’s Pesach cover showcases her skills.

When Liba started her Pesach painting with pencil sketches, she knew she wanted: two candles, four cups of wine, six seder plate symbols and three round shmura matzos. What worried her was her lack of drawing skills. To overcome this, she used templates throughout the design: margarine tub lids for the curves of the ribbons, flattened paper cups for the goblets, small plastic cups dipped into silver paint for the dishes, self-adhesive vinyl letters used for outlines and diligently painted with a very thin brush.

Her joy and pride with the completed painting should spearhead a lifelong hobby.

– Courtesy Merle Linde – Malka’s Studio

Different pharaoh, different story?

The head of Hatshepsut, in Pergamon Museum, Berlin, 2018. (photo by Richard Mortell, 2018)

As we all know from the Passover story, Pharaoh was one stubborn guy. On five occasions, Moses and Aaron tried to persuade Pharaoh to let the Hebrews go, but Pharaoh wouldn’t budge. In Exodus 7:13 and 7:22, Pharaoh hardens his heart in response to Moses’ pleading. Moreover, Pharaoh made his heart heavy in three other instances, as described in Exodus 8:11, 8:15 and 8:28. What would have happened if Moses and Aaron had come up against a female Pharaoh? Would the story have played out differently?

Let us begin by recalling that, if it hadn’t been for the curiosity and kindness of Pharaoh’s nameless daughter – though, in Judaism, she is later referred to as Thermuthis and even later as Bithiah – Moses would not have been rescued from his floating basket. The future leader of the Hebrew exodus from Egypt would not have lived, and the exodus would not have occurred as we know it.

There were at least six female rulers during the long period in which pharaohs ruled, and perhaps as many as 12. From what has been pieced together, these women sometimes had to disguise their female identity. Some adopted king titles, others exercised force to get their way.

Take Hatshepsut, for example, who was pharaoh of the New Kingdom, or Egyptian Empire, from circa 1479 BCE to 1458 BCE. She nominated herself and then filled the role of pharaoh by claiming her father (the earlier pharaoh) had wanted her to take over from him. Probably understanding that her position was tenuous – both by virtue of her sex and the unconventional way in which she had gained the throne – she reinvented herself. In visual art, she had herself portrayed as a male pharaoh, and ruled as such for more than 20 years. (See “The queen who would be king” at smithsonianmag.com.)

Initially depicted as a slim, graceful queen, within a few years, she changed her image to appear as a full-blown, flail-and-crook-wielding king, with the broad, bare chest of a man and the false beard typical of a male pharaoh. But Prof. Mary-Ann Pouls Wegner notes, however, in a 2015 article on toronto.com, that Hatshepsut’s statues have thin waists, “with nods to her female physique.”

Hatshepsut also took a new name, Maatkare, sometimes translated as truth (maat) is the soul (ka) of the sun god (Re). The key word here is maat, the ancient Egyptian expression for order and justice as established by the gods. Maintaining and perpetuating maat to ensure the prosperity and stability of the country required a legitimate pharaoh who could speak directly with the gods, which is something only pharaohs were said to have been able to do. By calling herself Maatkare, Hatshepsut was likely reassuring her people that they had a rightful ruler on the throne. She seemingly succeeded, as her 20-plus-year reign was a more or less peaceful time.

One important way pharaohs affirmed maat was by creating monuments, and Hatshepsut’s building projects were among the most ambitious of any pharaoh’s. She began with the erection of two 100-foot-tall obelisks at the great temple complex at Karnak. She likewise had important roads built. Still, her most ambitious project was her own memorial. At Deir el-Bahri, just across the Nile from Thebes, she erected an immense temple, used for special religious rites connected to the cult that would guarantee Hatsheput perpetual life after death. (See livescience.com/62614-hatshepsut.html.)

In life, Hatshepsut felt compelled to depict herself as a male ruler. In death, however, her true colours (pun intended) seem to surface. Exams conducted on her mummy reveal that, at the time of entombment, she was wearing black and red nail polish. Furthermore, according to sciencedaily.com, Michael Höveler-Müller, former curator of the Bonn University Egyptian Museum, reports that a filigree container bearing the queen’s name may have contained the remains of a special perfume, an incense mixture.

Nefertiti similarly hid her femininity, even though today she is the most visually reproduced ancient Egyptian female ruler. According to Prof. Kara Cooney, author of the book When Women Ruled the World: Six Queens of Egypt, Nefertiti cleaned up the mess that the men before her had made. She wasn’t interested in her own ambition, it seems, as she hid all evidence of having taken power, ruling alongside her husband. Yet, at the Karnak temples, there is twice as much Nefertiti artwork as there is of Akhenaten, her husband, who was king from about 1353 BCE to 1336 BCE. There are even scenes of her smiting enemies and decorating the throne with images of captives.

photo - The Nefertiti bust in Neues Museum, Berlin — The Nefertiti bust in Neues Museum, Berlin. *(photo by Philip Pikart, 2009)*

Despite her great power – she and her husband had pushed through a monotheistic form of pagan worship – Nefertiti disappears from all depictions after 12 years of rule. The reason for her disappearance is unknown. Some scholars believe she died, while others speculate she was elevated to the status of co-regent—equal in power to the pharaoh – and began to dress herself as a man. Other theories suggest she became known as Pharaoh Smenkhkare, ruling Egypt after her husband’s death, or that she was exiled when the worship of the deity Amen-Ra came back into vogue.

The Cleopatra clan sharply contrasts with the above two peacekeeping female pharaohs. In a December 2018 National Geographic interview about her book, Cooney explains that, when it comes to incest and violence, Cleopatra family members were no slouches. Cleopatra II (who ruled in the second century BCE) married her brother, but then they had a huge falling out and the brother/husband ended up dead. So, Cleopatra II married another brother. Her daughter, Cleopatra III, then ended up overthrowing and exiling her mother. Cleopatra III took up with her uncle, Cleopatra II’s brother, who sent Cleopatra II a package containing her own son, cut up into little bits, as a birthday present. Eventually, they all got back together for political reasons. (See nationalgeographic.com/culture/article/queens-egypt-pharaohs-nefertiti-cleopatra-book-talk.)

photo - Shown wearing a heavy wig, the queen also has a headband with a coiled uraeus serpent above her brow. Of the seven Ptolemaic queens named Cleopatra, this head may represent Cleopatra II or her daughter, Cleopatra III — Shown wearing a heavy wig, the queen also has a headband with a coiled uraeus serpent above her brow. Of the seven Ptolemaic queens named Cleopatra, this head may represent Cleopatra II or her daughter, Cleopatra III. *(photo from Walters Art Museum)*

It’s time to return to the question posed at the beginning of this article, about whether the exodus story would have turned out differently if there had been a female pharaoh in charge.

Rabbi Danya Ruttenberg, on myjewishlearning.com, analyzes the actions of the pharaoh Moses and Aaron encountered. She reminds us of what Rabbi Simon ben Lakish wrote about this pharaoh. In Exodus Rabbah, ben Lakish states, “Since G-d sent [the opportunity for repentance and doing the right thing] five times to him and he sent no notice, G-d then said, ‘You have stiffened your neck and hardened your heart on your own…. So it was that the heart of Pharaoh did not receive the words of G-d.’ In other words, Pharaoh sealed his own fate, for himself and his relationship with G-d.” Only at this point does G-d intervene by hardening Pharaoh’s heart, so that the plagues can end and the Hebrews can leave Egypt.

According to When Women Ruled the World author Cooney, the emotionality of female pharaohs is key. In that 2018 National Geographic interview, she says, “that ability to cry or feel someone else’s pain…. It is that emotionality that causes women to commit less violent acts, not want to wage war and be more nuanced in their decision-making. It is what pulls the hand away from the red button rather than slamming the fist down upon it. These women ruled in a way that kept the men around them safe and ensured their dynasties continued.”

There is the possibility then that, had Moses and Aaron encountered a female pharaoh, she might have concluded that all the pain and suffering from the plagues wasn’t worth it – neither for herself, personally, nor her Egyptian subjects. Perhaps without a big fuss, or at least with less of one, she would have let Moses lead the Jews out of Egypt.

Deborah Rubin Fields is an Israel-based features writer. She is also the author of Take a Peek Inside: A Child’s Guide to Radiology Exams, published in English, Hebrew and Arabic.

The Chiribim-Chiribom feud

Many years ago, in the village of Chelm, there were two families, the Chiribim and the Chiribom. They were enemies. They fought over everything. They fought over land, they fought over water, they fought over cows and horses and chickens. They fought over air.

The Chiribim and Chiribom didn’t talk to each other. They were stubborn. They didn’t look at each other.

In the synagogue and village hall, they would sit on opposite sides of the room and glare or shout or scream. Or spit. It was disgusting.

The feud had been going on for years, decades, perhaps centuries. No one knew where it began or how it had originated. What insult had provoked the first Chiribim to scorn the first Chiribom? It was long ago and long forgotten.

Sometimes the anger came to blows, but, fortunately, so far no one had been seriously injured or killed.

Rabbi Kibbitz, the oldest and wisest of leaders, was sick of it. He was tired of the malice, tired of the hatred, tired of the tension. He was tired of mopping spit off the floor of the synagogue.

So he decided to solve the problem. The Chiribim and Chiribom needed to come together to work out their differences. They were farmers, they worked the land. They were neighbours, living so close to each other but so far away.

The problem was that he couldn’t get them all in the same room without someone blowing up.

It had been pouring rain for most of the week of Passover, and everyone was cranky.

In those days, after a long rain, everyone in the village would go out into the woods to pick mushrooms. Mothers, fathers, grandmothers, grandfathers, aunts, uncles, cousins, brothers and sisters would all pack up their lunches, bring along empty baskets, and hunt for wild treasure. The youngsters would find dozens of kinds of fungi, and the elders would teach them which ones were tasty, which were revolting, and which might kill you.

During the rainstorm, Rabbi Kibbitz sent a note to the Chiribim, asking them to join him in the forest for lunch. He also sent a note to the Chiribom, asking them to join him for lunch in the same place, at the same time.

Early the next morning, the rabbi pulled on his boots, put a basket over his arm and plodded into the Black Forest. First, he would find the Chiribim and then the Chiribom. And then they would work it all out.

Unfortunately, he forgot his glasses, so he was having a hard time seeing where he was going.

Soon, he came upon a group of people.

“Chiribim?” he asked them.

They shook their heads. “Chiribom,” they answered.

Sighing, the rabbi continued his search.

He realized he should change his tactics. He would meet with the Chiribom first, and then the Chiribim.

Soon, he came upon another group of people. “Chiribom?” he asked them.

They shrugged, “Chiribim.”

“Hmm.” The rabbi wandered off, muttering, “Chiribim bom bim bom bim bom.”

Another group of people were asked, “Chiribom?” and they answered, “Chiribim.”

The next group were queried, “Chiribim?” and they replied “Chiribom.”

The rabbi was getting frustrated. “Ai Chiribiri biri bim bom bom! Ai Chiri biri biri bim bom bom!”

Back and forth the rabbi went racing through the forest. If he asked, “Chiribim?” they told him, “Chiribom.” If he asked “Chiribom?” they told him, “Chiribim.”

“Ai Chiri biri biri bim bom bom. Ai Chiri biri biri bom!”

image - “Chassidic Dance” by Zalman Kleinman, 1964 — Until Rabbi Kibbitz decided to put an end to their feud, one could never have imagined the Chiribim and the Chiribom speaking, let alone dancing together. (“Chassidic Dance” by Zalman Kleinman, 1964)

The Chiribim and Chiribom were stubborn. They loved an argument, and neither group liked to be pinned down or admit to anything. Perhaps they were playing tricks on the rabbi. Perhaps they were just being obstinate.

“Bim!” the rabbi shouted.

“Bom!” they answered.

“Bom?” the rabbi yelped.

“Bim!” came a chorus.

“AAAGH! Bim bom bim bom bim bom!”

He began to twirl about.

He asked another group, “Bom?”

They answered, “Bim!”

The next had to be … “Bom?”

“Nu. Bim!”

“Impossible! Bim bom bim bom bim bom!”

The rabbi was running and twirling, almost dancing. “Ai Chiribiri biri bim bom bom.”

His hair was everywhere. His coat was open. “Ai Chiri biri biri bim bom bom. Ai Chiri biri biri bim bom bom. Ai Chiri biri biri bom.”

Well, the Chiribim and the Chiribom started laughing. They couldn’t help themselves. Their rabbi, this wise old man, was acting like a chicken with his head cut off, like a frog trying to escape a pack of curious boys, like a school teacher with a cube of ice dropped down his back. All the time he was muttering to himself like a crazy man, “Chiribimbombimbombimbom.”

They laughed and they grinned and they smiled, and then they looked up.

Across the forest they saw something that they had never seen before.

They saw each other smiling and laughing and grinning.

They looked and they realized that they all wore the same kind of clothes. They had the same kinds of shoes and hats and hair. They all held baskets full of mushrooms.

So the Chiribim and the Chiribom came together in the middle of the forest and shook hands, and they kissed cheeks, and they hugged.

And, of course, they had a Passover lunch.

Such a feast! Chopped liver on matzah with fresh-picked mushrooms. Beet salad. Brisket. And Mrs. Chaipul’s light-as-a-feather lemon meringue pie. So delicious!

When they were done eating and finished cleaning up, they lifted the poor rabbi up on their shoulders, because he was still too dizzy to walk, and all together they carried him back to the village of Chelm, singing: “Ai Chiri biri biri bim bom bom….”

From that day on, they were no longer known as the Chiribim or the Chiribom, but as the Chiribimbombimbombimbom…. Bim…. Bom.

“Ai Chiri biri biri bim bom bom.

“Ai Chiri biri biri bom….”

Izzy Abrahmson is a pen name for author and storyteller Mark Binder, who lives in Providence, R.I., and tours the world – virtually and in-person. Abrahmson’s Winter Blessings: Warm Stories from the Village was a National Jewish Book Awards finalist. This story about Chiribim and Chiribom is from his latest book in the Village Life Series, The Village Feasts: Ten Tasty Passover Stories, which is available on Amazon and at books2read.com. To listen to the audio version of this story, narrated by Binder, visit izzyabe.com.

Pesach sweets ’n’ side dishes

Cauliflower rice, ready to serve. (photo from cookingclassy.com)

With Passover approaching, the meal planning has begun. Looking into my Passover folder for something new to share, I found a few side dishes – and many desserts. I hope you are able to try some of them out, and that you enjoy the ones you do. Chag Pesach sameach!

CAULIFLOWER RICE
(From foodnetwork.com. Makes 4 servings.)

1 large cauliflower separated into 1-inch florets
3 tbsp olive oil
1 finely diced medium onion
1 tsp salt
2 tbsp finely chopped fresh parsley leaves
juice of half a lemon

Trim cauliflower florets, cutting away as much stem as possible. In three batches, break up florets into a food processor and pulse until mixture resembles couscous.
Heat oil in a large frying pan. Add onion and stir to coat. Continue cooking, stirring frequently, until onions are golden brown at the edges and have softened, about eight minutes.
Add cauliflower and stir. Add salt and continue to cook and stir three to five minutes, until cauliflower has softened. Spoon into a large serving bowl. Garnish with parsley, sprinkle with lemon juice, salt to taste. Serve warm.

LEEK PATTIES
(From the Jerusalem Post, April 2015. Makes 12 servings.)

2.2 pounds leeks
1 large, peeled boiling potato
3 large beaten eggs
3 tbsp matzah meal
salt and pepper to taste
oil

Wash leeks carefully, slicing then vertically to remove all the grit. Dice the white base and the palest green part of the leaves.
Place water and salt in a saucepan and bring to a boil. Add leeks and cook for five minutes then drain.
Place water in a saucepan and bring to a boil. Add potato and cook until it is soft. Drain.
Place potato and leeks in a processor and blend. Add eggs, matzah meal, salt and pepper. Remove to a bowl and form into patties.
Pour oil into a frying pan and heat. Spoon patties into the oil and fry until golden brown on each side. Drain on paper towels and serve immediately.

PASSOVER SQUASH PUDDING
(From Annice Grinberg. Makes 6 servings.)

2 pounds peeled summer squash
2 peeled carrots
1 1/2 cups matzah farfel or broken matzot
1/4 cup oil
3 eggs, separated
salt to taste

Preheat oven to 350°F. Grease a casserole or baking dish.
Heat oil in a frying pan. Add farfel or broken matzot and brown.
Place squash and carrots in a saucepan with water, cook until soft. Drain and mash. Add farfel or browned matzot, salt and egg yolks.
Beat whites in a bowl until stiff. Fold into vegetable mixture.
Spoon into a greased casserole or baking dish and bake for one hour, until golden.

MOM’S CREAM PUFF BUNS
(Makes 9-12 servings.)

2/3 cup water
1/3 cup oil
1/4 tsp salt
1 tbsp sugar
3 eggs
1 cup matzah meal

Preheat oven to 350°F. Spray a cookie sheet with Passover vegetable spray.
Place water, oil, salt and sugar in a saucepan. Bring to a boil.
Add matzah meal and one egg at a time. Blend well.
Spoon dough in pieces on a cookie sheet. Bake for 30 minutes.
When cool, cut a little off top of each. Fill with a favourite custard.

ALMOND CAKE WITH CITRUS SYRUP
(From Chef Peter Hoffman, in Food & Wine. Makes 6 servings.)

citrus syrup:
2 1/2 tbsp sugar
2 tbsp fresh lemon juice
finely grated zest of half a large lemon

cake:
1 1/2 tsp oil
1 tbsp matzah meal
1/2 cup sugar
1/2 cup ground almonds
1/4 cup finely chopped blanched almonds
finely grated zest of half a large lemon
4 eggs, separated
confectioners sugar (optional)

Combine sugar, lemon juice and lemon zest with 1/4 cup water. Bring to a boil, stirring to dissolve sugar. Simmer over moderately low heat for two minutes. Remove from heat.
Preheat oven to 325°F. Oil a springform pan bottom and sides, and line bottom with parchment paper. Oil the paper. Evenly coat bottom and sides with matzah meal. Refrigerate the pan.
With a wooden spoon in a large bowl, mix sugar, almonds, lemon zest and egg yolks.
In another bowl, whisk egg whites until stiff peaks form. Stir one-quarter into almond mixture. Gently fold in remaining egg whites in three additions.
Pour mixture into prepared pan and bake on lowest shelf of oven for one hour or until cake tester inserted into the centre comes out dry. Cool for 10 minutes. Run a knife around the edge of the cake, remove pan sides and invert cake onto wire rack. Peel off parchment and let cake cool.
Reheat and strain syrup. Transfer cake to a plate and prick all over with a fork. Pour syrup over cake and let sit at room temperature for at least three hours or overnight. Sift confectioners sugar over cake (optional).

MIRIAM’S PAREVE ICE CREAM

2 10-ounce packages frozen fruit, slightly thawed (strawberries work very well)
4 egg yolks
6 egg whites
1 cup sugar (if using frozen fruit with added sugar, decrease this amount)

In a bowl, beat egg yolks. Add fruit.
In a second bowl, beat egg whites until peaks are formed, gradually adding sugar.
Gently add fruit and yolks to whites. Place in a container and freeze. Stir once or twice to keep fruit from settling to the bottom.

PASSOVER SORBET

4 cups strawberries or other fruit
1/2 cup sugar
1 tbsp lemon juice
1 egg white

Place strawberries or fruit, sugar and lemon juice in a food processor and process until mixed. Place in a container.
Whip egg white in a bowl. Add to fruit. Spoon into a container and freeze.

Sybil Kaplan is a journalist, author, editor/compiler of 10 kosher cookbooks and a food writer living in Jerusalem. She leads English-language Shuk Walks in Machane Yehuda and writes restaurant features for janglo.net.

May the force be with you

In my world, you can never have enough lamb. Or, to be more specific, lamb shanks. It used to be what I called “fancy food,” for which I splurged only on special occasions, like New Year’s Eve, or a birthday ending in zero. But since the pandemic started, up is down and right is left, and every day that you’re healthy is a day that’s meant to be celebrated. Goodness knows we could all use a little splurging. So, hubby Harvey sold a kidney and bought five pounds of lamb shanks. Lest you think we’re complete chazers, let me add that we had another couple over for dinner. For the first time in two-and-a-half years.

After two years of strict isolation and adherence to Dr. Bonnie Henry’s pandemic protocols, it was a wondrous event, to be sitting less than six feet away from two close friends, masks discarded, acting as though we did this every day. There wasn’t a shred of anxiety anywhere to be seen, and it just felt so normal. To say I felt ridiculously elated and grateful at the same time would not be an exaggeration. It was pure joy. I wondered why we hadn’t done it sooner. And then I remembered … that pesky pandemic. Oh, and my COVID anxiety, which can often be seen from space.

But back to the main event. The lamb. I’d sent Harvey to the butcher to pick up the lamb and, when he returned home, he handed me the bag-o-meat. Which weighed nearly as much as me. I asked him: “So did they throw in a ram for free?” To which he replied: “I told them I wanted the biggest lamb shanks they had.” Long story short, each shank was the size of a small country. Maybe slightly bigger. All of a sudden, my four hours of estimated cooking time was looking more like half a day. Luckily, I’m an early riser.

I hauled out my biggest roaster, proceeded to dirty every fry pan, pot and utensil in the apartment – we’re talking squeezers, mincers, graters, peelers, a multitude of various-sized knives, cutting boards and a healthy shot of Scotch (just kidding about the Scotch, but after it was all said and done, I sure could’ve used a glass) – and had at it.

The recipe, which Harvey found on the internet, is called Tom Valenti’s Lamb Shanks, and it’s spectacular! I won’t bore you with the details – Google it. Never mind that it calls for a bottle of wine, four cups of broth and a whole whack of other stuff. When it was all assembled, I couldn’t even lift the roaster, never mind take it in and out of the oven every 30 minutes for the next five hours. I happily handed over the reins to Harvey to do the heavy lifting. While I sat around and ate bonbons. Not.

All modesty aside, the lamb shanks were a huge hit. But, I was left with cups and cups of gorgeous, rich, winey braising liquid, flavoured with onions, carrots, celery, garlic and thyme, to name just a few of the players. I actually considered drinking it. Is that wrong? Of course, the thyme sprigs might get caught in my teeth.

So, I did what any self-respecting 21st-century cook with a few gallons of leftover braising liquid would do – I Googled it. Which is where I found an article by Mackenzie Stratton in The Spruce Eats, called “What to do with leftover braising liquid.” Imagine that. I learned many things, like the fact that chefs often refer to braising liquid as “liquid gold” because of its ability to transform whatever it touches into something fabulous.

I know some of you will wonder why I bothered keeping the seemingly useless flotsam and jetsam of a meal. It’s because I hate throwing stuff out that I could possibly use. Operative word here is “possibly.” My father, alav ha-shalom, always used to rib me about how thrifty I am. He’s right. I hate to waste food and, if I can repurpose it, why the heck not? When I told Harvey my plans for the braising liquid, he informed me that the army used to call that a “force multiplier.” May the force be with you, too.

If Mackenzie Stratton is to be believed, you can elevate just about any dish with leftover braising “gold.” But first you have to let the “gold” cool overnight in the fridge, then skim off the fat from the top. You’ll be left with a lovely (?) gelatinous bowl of the aforementioned “gold.” Next step requires you to sacrifice your ice cube trays. Fill each one with a big glob of “gold,” freeze them, and then put the nuggets in a Ziploc baggie or in small containers for future use. This is where the “gold” comes in, because at $16 to $18 a bottle for the wine and another $60 for the lamb and the rest of the ingredients, it’s not something you relish throwing down the sink once everyone’s had a good burp.

What all can you do with these little brown, gelatinous gems? You can incorporate them into other recipes, like soups, pasta or grain dishes; use them to poach chicken or tougher cuts of meat; or put them in stews. You can also use them as the supreme weapon of decadence: boil potatoes in the thawed braising liquid, then turn them into the ultimate side of mashed potatoes. I have no words. The drool is dribbling down my chin.

I usually like to include a photo of my culinary creations/discoveries and, well, not to be crass or anything, but Harvey says these “gold” blobs look like something people pick up with those little green baggies on their hand. Need I say more? Now just try and un-see that visual.

Like the thrifty Accidental Balabusta that I am, you might just be on the receiving end of my leftover braising “gold” next time you come for dinner. But you won’t know it. To paraphrase John F. Kennedy: ask not what your lamb shanks can do for you – ask what you can do for your lamb shanks.

Once again, you’re welcome. Bon appetit!

Shelley Civkin, aka the Accidental Balabusta, is a happily retired librarian and communications officer. For 17 years, she wrote a weekly book review column for the Richmond Review. She’s currently a freelance writer and volunteer.

The excitement of holidays

As meaningful and fun as most of the Jewish holidays are, there’s a lot of running around, cleaning, cooking and other preparation that generally goes into them. Three recently published children’s books – two about Passover and one on Shabbat – capture the joys of the holidays, and the craziness that can sometimes precede them.

Passover, Here I Come!, written by D.J. Steinberg and illustrated by Emanuel Wiemans was put out this year by Grosset & Dunlap. It’s a compilation of short poems, all related to Passover, from “Scrub-A-Dub-Dub!” preparations to “Bye-bye, Bread!” and “Hello, Matzoh!” it goes through pretty much every aspect, including the Passover story, what’s for dinner and the search for the afikomen.

“Made by Me!” is about making up the seder plate, and all the plate’s items and their symbols are noted alongside the illustration. For the poem “Our Magic Table,” the drawings and words again combine to wonderful effect. We see the tables from set-up to guest-filled, and the typesetting, leaving gaps between the letters forming the words “g r o w s a n d g r o w s,” communicate the truly magic nature of a Pesach table that does seem to fit an enormous number of people, when we’re lucky to have many friends and family join in our celebrations.

Steinberg’s verse and Wiemans’ drawings work well together, simultaneously entertaining and teaching. The basics of Passover are all covered in Passover, Here I Come! which even includes a recipe for Mom’s Matzoh Brei after the four-line poem “World’s Best Breakfast.”

A Persian Passover (Kalaniot Books) by Etan Basseri with illustrations by Rashin Kheiriyeh, also contains a recipe – for hallaq, which is Persian-style charoset. In addition, the end of the book features a brief description of Passover and what goes on the seder plate, a glossary of Persian and Hebrew words used in the story, and a couple of paragraphs on Jews in Persia, known today as Iran, though, notes Basseri, “the culture and main language of this region is still called ‘Persian.’”

Set in Iran in the 1950s, A Persian Passover follows siblings Ezra and Roza, who are helping their family get ready for the holiday. Everyone is put to work and Roza is finally old to enough to accompany older brother Ezra to the synagogue, where families bring their own flour “to be mixed, rolled and baked into soft, delicious matzah.” Though older, Ezra is not necessarily wiser and he’s still a kid, with energy to burn. Not having learned from an earlier collision with a neighbour – as he ran a lap around the house, being timed by Roza – Ezra once again asks Roza to measure how fast he can run to the next street corner, freshly baked matzah in hand.

“But he didn’t see the rut in the road up ahead. ‘Oof!’ yelped Ezra as he tripped and fell. Splat! went the bag of matzah as it dropped into a puddle.

“‘The matzah!’ they exclaimed together.

“‘That was all the matzah we had for the week. Now it’s gone. What will we tell Mama and Baba?’ asked Roza.” (The glossary notes that baba means dad in Persian.)

Ezra and Roza set out to find replacement matzah before the seder starts, and we meet more of the neighbourhood folk. Hopefully, it won’t be too much of a spoiler to know that the kids succeed – not only receiving kindness, but also showing kindness to others along the way.

The last book that recently came out has to do with matzah, but not with Passover, which is why it’s included in this brief roundup even though it’s about Shabbat. Good for year-round reading, Bubbe and Bart’s Matzoh Ball Mayhem, written by Bonnie Grubman and illustrated by Deborah Melmon, was published by Seattle’s Intergalactic Afikoman last November. Created by two dog lovers, it begins, “This is Bubbe’s story. Believe me that it’s true. Her puppy loved each Friday night like Jewish puppies do.

“When Bubbe made her matzoh balls, Bart was at her feet, waiting for a ball to fall, and not some doggie treat.”

While Bart’s begging doesn’t achieve the desired result, he does get to eat all the matzah balls he’s able to catch. Bubbling away in the pot on the stove, the matzah balls grow so large that they blow off the lid and zoom all over the room. Not to be held back by “a better lid, and some very sticky tape,” the balls continue to fly. And we get to count them as they do. (Another spoiler alert: Bart gets to eat an awful lot of matzah.)

Eventually, with a little magic, calmness is restored and dog and house are cleaned up in time for Shabbat dinner with the family.

Bubbe and Bart’s Matzoh Ball Mayhem ends with a couple of paragraphs about Shabbat, “a very special day of the week,” and a short glossary.