I didn't write this, but it seems to sum up Post-Pesach depression well (no relation to Post Partum Depression...)
Twas the night after Seder, and all through the house
Nothing would fit me, not even a blouse.
The fish and the kugel, (oh my, what a taste)
After both Sedarim went straight to my waist!
When I got on the scale, I couldn't believe it!
The treadmill and kickboxing wouldn't relieve it!
I remembered the marvelous meals I prepared;
The light airy matzah balls that everyone shared.
The brisket, the turkey, the tzimmes were oh so sweet;
Oy, let me recline and get off of my feet.
We drank so much wine and recited each plague,
That right now I'm loggy and my memory vague.
So, please no more matzoh, chopped liver or wine
I'll do my aerobics and never more dine.
I'm walking to shul, so what if it's far?
I'm not even wishing I could take the new car.
With 10 lbs. to lose and 12 inches to shrink,
I'm throwing the seder mints straight down the sink!
Macaroons when wrapped tightly, can so nicely freeze.
Give the sponge cake and cookies away, if you please.
Out of sight, out of mind - by this oath I'll abide;
Bring me broiled chicken - romaine on the side.
I'll stick on that program, to my diet adhere,
And let's all get together for Pesach next year!
S'Derot
S'Derot is a community in Israel, located in close proximity to the Gaza Strip. In particular, it is attacked on a daily basis by rockets from Gaza. It really doesn't matter if the rockets are launched by Hamas, people affiliated with Hamas, or just very angry people who'd rather attack Israelis then channel their energy into a productive activity. The attacks are real, the damages are real.
Chabad in S'Derot has set up an online fund to aid the Jewish residents of S'Derot. I would urge you to assist them.
Chabad in S'Derot has set up an online fund to aid the Jewish residents of S'Derot. I would urge you to assist them.
Recipes from the Cholent Meister of Chabad of Tyson's Corner, VA (outside of Washington DC). A companion blog to Capitol Chai Life
Cholent is a uniquely Jewish creation...
...while assorted cultures have stews and slow-cooked foods, in Judaism, it is a necessity, since observant Jews are strictly prohibited from cooking on Shabbat, in addition to being severely limited in the use of fire and electricity. While there is some debate about the origin of the word "Cholent" (and for that matter, the term is not universally used -- Ashkenazic Jews [of Eastern European origin] make cholent, while Sephardic Jews [of Western European and North African origin] make Dafina), the origin is reasonably well understood.
Shabbat stews first started to appear around the 4th century CE, but in the 9th century CE, a movement within Judaism arose in the area known as Mesopotamia -- present day Iran and Iraq. These Jews, known as Karaites, believe in a very strict reading of the Torah. In reaction to this group, the Rabbis of the day ordained that their followers have a hot meal as part of their Shabbat observance.
Obviously, this was a challenge, since Jews could not tend a fire, nor cook food. The meal would have to be prepared and mostly cooked by the time Shabbat came in on Friday night, and then have to sit on a pile of coals for sixteen to twenty hours, until it was eaten for lunch on Saturday.
Given these conditions, cholents are generally heavy on beans, root vegetables, grains, and red meat. This simplest cholents are in fact just that -- beans, beef, and onion. Still, cholents have acquired some variation in the past 1700 years or so, and for that matter, some slow-cooked dishes are perfectly fine for cholent. Chili anyone?
