Archive for October 2016
October 16, 2016 | 
Author SUKKOT is a biblical holiday celebrated on the 15th of Tishrei as a reminiscence of the type of fragile dwellings in which the Israelites dwelt during their 40 years of travel in the desert after the Exodus from slavery in Egypt. A Hebrew word meaning “booths” or “hut, ” Sukkot refers to the Jewish festival of giving thanks for the fall harvest as well.
Ethiopian Jewish Sukkot Celebration!
A beautiful Bnei Menashe sukkah in Mizoram, in northeast India.
Sukkot reminds us how fleeting and fragile is all that we treasure in God’s world. On Yom Kippur we recited Yizkor, the memorial prayer. A certain kind of deep learning begins in loss but cannot end there. On Sukkot we gather up our fears and failures, and boldly build a hut on shifting ground. We are not forever, but we are here now to grab life with both hands. ~ Rabbi Wolpe
On Sukkot, we leave the comfort of our permanent homes for temporary dwellings that remind us of our journey in the desert. In honor of the holiday’s historical significance, we are commanded to dwell in temporary shelters, as our ancestors did in the wilderness. The temporary shelter is referred to as a sukkah.
According to the Bible, during the Sukkot holiday, known as the Feast of the Tabernacles, Jews are commanded to bind together a palm frond, or “lulav,” with two other branches, along with an “etrog,” they make up the “four species” used in holiday rituals.
Serigraph: Time of Our Joy by Lynn Feldman
Rabbi Capers Funnye talks about Global Judaism at Sukkot gathering.
The Sukkah in Kurdistan: Movable Feast: Sukkahs from Around the World, 2003 exhibit, Israel Museum, Jerusalem
The Sukkah in the Desert: Movable Feast: Sukkahs from Around the World, 2003 exhibit, Israel Museum, Jerusalem
The world goes around. The seasons come and go. The festivals seem to repeat themselves. Yet the message is clear. With all our differences – we are the same. With all our similarities, we are different. With all our uniqueness – we sit in one Sukkah, the same one wherever we go. And in it, we realize we are all G-dly souls, destined to work on ourselves, to grow and fulfill G-d’s wishes. Next to G-d, however – next to Infinity, we are all exactly the same. ~Rabbi Eliyahu Shear
May All Of Us Be Listened To & Embraced & Welcomed & Supported – In the coming year.
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Tizku L’Shanim Rabot ~ May You Merit Many Years!
Graphic courtesy of moadesign.com
Pomegranates are traditionally eaten on the second night of Rosh Hashanah. They are a popular choice because Israel is often praised for its pomegranates and because, according to legend, pomegranates contain 613 seeds – one for each of the 613 mitzvot. Another reason for eating pomegranates on Rosh Hashanah has to do with the symbolic hope that our good deeds in the coming year will be as many as the seeds of the fruit. King Solomon is said to have designed his crown based on the “crown” of the pomegranate
Crown of a Pomegranate
Ben Sidran: Life’s a Lesson, Track: B’Rosh Hashana featuring Lynette
L’Shanah Tovah!
NACOEJ Limudiah Student in Rishon LeZion
What is a Shofar?
…In the seventh month, on the first of the month, there shall be a sabbath for you, a remembrance with shofar blasts, a holy convocation. -Leviticus 16:24
How is a Shofar made?
Shofar Shogood!!!
“May it be Your Will That Our Merits Increase Like The Black-Eyed Peas.”
Sephardic Black-eyed Peas
1/2 pound dried black-eyed peas, or 3-4 cups frozen black-eyed peas cooked according to directions on package
5 cups water 1 tablespoon tomato paste
3/4 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon paprika salt and pepper and cayenne pepper
1 tablespoon olive oil
1 large chopped onion
2 tablespoons chopped cilantro
To prepare the peas: pick them over, getting rid of any pebbles and broken or discolored peas. Soak them 8 hours or overnight in water to cover; or put them in a saucepan with a quart of water, bring to boil, boil uncovered 2 minutes, remove from heat, cover and let stand one hour. Drain and rinse the peas. Put them into a medium saucepan and add the water. Bring to a simmer, cover, and cook about 1 1/2 hours (or until tender) over low heat. Drain the peas, reserving 1/4 cup cooking liquid. (I’d reserve more to be on the safe side; this doesn’t seem like enough to me.) Put drained peas into a medium saucepan. Mix the reserved cooking liquid with the tomato paste and add it to the pot. Add the coriander, cumin, paprika, salt, pepper and cayenne pepper. Bring to a simmer and remove from heat. In a heavy skillet, heat the olive oil, add the onion, and saute over medium head, stirring often, about five minutes. (She uses a non-stick skillet; you might need more oil with a regular skillet.) When the onion begins to brown, add a tablespoon of water and saute until the onion is deeply browned. Then add the onion to the pea pot, cover, and gently heat for five minutes. Add half the cilantro. Taste and adjust seasoning. Serve it sprinkled with the other half the cilantro. Beth Greenfeld.
Indian Rabbi in Israel blowing the shofar
Photograph courtesy of Life Magazine -Your World in Pictures
May all of us be Listened to & Embraced & Welcomed & Supported in the coming year
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