As many of us prepare for Rosh Hashana 5787, we ponder and reflect back on 5786 and look forward to the new year - hoping that somehow, some way, we are written into the Book of Life on Yom Kippur. Despite everything.
Not a slam-dunk for many of us.
But other folks are doing something else completely different - equally important but less contemplative - making dinner for us. Unfortunately for you, chances are that you are not invited to my brother Jon and sister-in-law Sheri’s house for the holiday.
In contrast to most Jewish households, they resist the temptation to simply dump a bunch of French salad dressing on a brisket, shove it in the oven, and then muster the nerve to call it “homemade” to their guests.
Or, like my late grandmother (may she rest in peace), simmer some canned tomato sauce over jarred gefilte fish pieces and then serve it on her finest silver.
Jon and Sheri actually make the stuff.
Although I’ll have absolute confirmation by the next “Into the Weekend,” I expect this year’s holiday dinner to follow their traditional protocol, with everything made from scratch: kreplach (google it, if you must), matzoh balls, chicken soup, brisket (smoked for three days, into the oven with real legitimate seasonings, and then re-smoked), Spanish chicken, and salmon (among us, an unfortunate lapse in my book).
This, my friends, is the best way to start the new year.
But, even if your holiday meal falls short (as it probably will), I do hope that your year is filled with peace, love, and, of course, a sweet pad to call home. Certainly, feel free to reach out to me and my team if you need some help in that regard.
Have a great weekend - and L’Shana Tova to all who celebrate (and even to those who don’t)!
Best,
Brad
