Flatbush Buzz April 17 2016

Door to Door Flatbush, Marine Park Edition

Bringing you the Buzz! on Savings & Events

Volume 3, Issue 66 April 17th 2016

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Seder Night

Magic Yael ZoldaN

W

hen springtime comes I begin scowling at the insides of closets and the undersides of beds. “Pesach is coming,” I mutter to myself, and sigh.

“Pesach is coming,” I repeat, “and I have more work than one human being could possibly do.” Then I sigh again, theatrically.

I don’t even notice my son listening until I hear him say, “Well, at least we’re not in Mitzrayim anymore, right, Mommy?”

I stare at him for a moment, ashamed of what he has heard.

Pesach is coming and I have entirely missed the point.

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Back when I was his age, before I knew about cleaning and cooking and shopping, Pesach was a wondrous time. The house was scrubbed spotless, and the once-a-year dishes came out. The silver was polished so brightly that I could see my reflection upside down in the spoons. In the kitchen waited lady fingers and nut cakes and chocolates and meringues. At the table, my handmade Haggada could finally come out of its plastic bag and my mother’s finger pointed to the place. I shivered with excitement.

The Seder was magical: staying up late, eating with the grownups,

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all eyes on my face as I sang the Ma Nishtana. For once, no one was annoyed by my constant questions. No one shushed me, or whispered, “Later!” For once, every question was important, every answer well thought out. I drank from a silver becher, like my Abba, like my Zaidy. I dipped my pinky into grape juice ten times and no one stopped me! Even when I spilled, leaning against my pillowcase, no one really minded.

My father was regal in his kittel.

“Ha Lachma Anya,” he intoned, and I felt a chill run down my spine.

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How many children had sat just like me, wide-eyed with wonder, and listened? And the story! There were heroes and villains, kings and slaves. My mind whirled with the magic of it all.

The maror on my matzah was sharp and bitter. I knew it would be because I had stood beside my father as he grated it by hand into a bowl. He wore goggles and still the tears streamed down his face. But at the Seder he always gave me twice as much charoses as maror, and winked as he passed it down.

Then we ate hot chicken soup and flanken and kugels. And I could hardly swallow waiting for the Afikoman. What joy! What awesome power in the hands of an eight year old girl!

To ask for anything you wanted, anything! Sometimes, I got so excited, I couldn’t think a single thing to ask for.

And besides, what more could I want than this moment and this night?

But the best part was Shfoch Chamascha. I’d take a deep breath and pull open the door. Outside, the night was black as pitch and silent.

But I thought I felt a breeze as Eliyahu Hanavi entered. “Baruch Haba!” we called out, and watched the wine shimmer in his cup.

By then, my eyes were closing and I leaned heavily on my mother’s shoulder. “L’Shana Haba Biyerushalayim,”

28

we sang, and “Shoin! Shoin! Shoin!”

We banged our fists on the table with such authority that I knew Moshiach would listen and he would come. Tonight!

Pesach is coMing and i have entirely Missed the Point.

How lucky I felt to be a Jew on Seder nights! To know that the story had happened for me: the frogs, and the lice, and the darkness, and the fury of Hashem raining down on their heads just so I could sit here tonight, in my maroon velvet robe, and ask the questions and hear the answers.

Just so I could hear how the bad guys got punished and the good guys got saved and we lived to tell the story and wait for Mashiach to redeem us again.

But morning came and he did not.

And years have passed and still he has not come. And I got busy with the drudgery of moving the fridge and lining the drawers and scrubbing the stove. When did I stop waiting? When did I stop wanting? Somewhere along the way, I forgot the point. I lost the magic.

Now I look down at my son’s soft eyes and it all comes back. He is right and I have been so wrong. It isn’t about the stove, it’s about the story.

It’s about the miracle and the magic. So this year, I resolve, I will stop sighing. I will come to the table wide eyed again and listen to the tale that is made new every year by our children and their questions and our faith in the answers.

This year, I’m taking the magic back.

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‫שבכל הלילות אנו אוכלין‬

‫שאר ירקות‬

‫מרור‬ ‫הלילה הזה‬

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33

I’ve Got My Eye

M

on You! AVI SHERMAN

y plan for Pesach was simple and calculated.

I loved Miami and I was a great cook, so I contacted a caterer who was hired to feed 200 guests in a moderate hotel in Miami Beach and offered my services.

Not for free, mind you. Nothing is for free. I simply wanted a financial token of his appreciation and two spectacular rooms for my husband and two boys, Moshe and Mordechai. Only later did it hit me that I was asking for a job and would somehow call it a vacation.

Well, the call came and I was hired.

I explained that my forte was salad and soup, so I called the head chef, whose name was Igor, and told him in broken English (why is it that an American speaking to an immigrant who does

34

not speak English always speaks as if he too does not speak English?) that I would love to assist him by making the soup and salad for each meal. Igor seemed to understand me and gave me a fifteen minute lecture on how he was one of the most outstanding chefs in Mother Russia and how diplomats in Moscow would lick their fingers after his meals. I asked him if there was a shortage of napkins. He did not laugh.

Igor was all business. “I vill tell you to jump and you vill say me how high,” was his parting advice to me until we would meet again at the hotel.

The packing and preparation for our trip to Florida was exciting, and the entire family was psyched out about spending two weeks in the sun. My husband spent his free time away from his plumbing supply busi-

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ness checking out sites in and around Miami, mapping out a very flexible itinerary. My sixteen year old identical twins worked on their swimming and enjoyment wardrobes. New bathing suits, shorts, sneakers, polo shirts, tube socks….the whole works. Now, it is not that my kids are spoiled. On the contrary, they are boys who have never asked for anything unnecessary.

They never cared about the latest gadgets and never looked to impress their friends. They are well behaved bnei Torah. They, however, had never gone on a vacation and simply did not have clothing that reflect relaxation and sunshine. They were very into wearing identical clothing. It came naturally.

They had the same tastes in colors and patterns. They would go out shopping in different stores and come back with MAGAZINE

the same clothing. Something about sharing brain blueprints.

I, on the other hand, did not think much about vacationing and sunbathing. I delved into the world of soups and salads. I had worked for caterers in the New York area on a very small scale, but I knew my soups. I had made everything from cream of broccoli to brittle squash soup to corn chowder to red lentil and apricot soup. I gathered and reviewed my secret recipes until I decided that I knew it all and felt very confident as we boarded the flight to Miami.

Hotel Cliffside (name was changed to prevent a lawsuit) was…oh, my goodness!. My husband and I stood outside the hotel and just took in this vision of disrepair. The hotel needed more than a facelift. It needed demolition. As we were checking in, roaches were checking out. “Nothing to eat,” one whispered to me. Our reserved suites had nothing sweet about them.

Two old queen-sized beds were in each room, with mattresses from Pharaoh’s time. The beds were hard and creaked when you looked at them. There was a closet with no hangers and a clothing table that had a family of spiders sunbathing on the first shelf. I was afraid to open the lower drawers because I heard something move inside.

“Wow, Mommy! This is great,” my two teenagers yelled from across the hall. I couldn’t believe that my twins were enjoying this. My husband and I looked at each other and shrugged our shoulders. I quickly unpacked what needed to be out and decided that we would live out of the suitcases, just to play it safe. I was not going to find out who was living inside those drawers.

As my husband and two boys decided to look around, I made my way downstairs to the kitchen. Unlike the rest of the hotel, the kitchen was fairMAGAZINE

AS WE WERE CHECKING IN, ROACHES WERE CHECKING OUT. “NOTHING TO EAT,” ONE WHISPERED TO ME. ly new and already very busy. There were no guests yet; they would come tomorrow. I noticed this small, stout man in a chef ’s uniform talking to what seemed to be two mashgichim.

When he had finished, I said, “Igor, I presume?”

“Yes, I Igor. Presume is funny name for woman.”

“No, No…my name is Batsheva.

Presume means to assume…” I just stopped there as I saw he had no idea what I was saying. “I am the cook for

the soups and salads. The one who called two weeks ago. Remember?”

Igor just stared at me. Did he have something else on his mind?

Did he have a mind? Then I noticed it. He was not staring at me. Only one of his eyes was staring at me.

The other one was looking down.

“Oh, yes. Igor remember you.

You make soup for guests.” I could not believe that besides our obvious language barrier, I would have to contend with a lazy eye. That eye was more than lazy. It was snoring.

As Igor rummaged through what seemed to be a schedule of meals for the holiday, I made my way to the stove and started to get acquainted with the kitchen layout and the soup and salad station.

“You, please write soup you vill make every day,” he said as he handed me the schedule. There was a space left open for “the two soup choice of the day” which I easily filled in, using as much imagination as I could muster in such short notice. He then gave me a produce supply form to fill out, which would assure that I would have the items needed for my soups. As I returned the paperwork to Igor and vowed to be in the kitchen the next morning to prepare soup for the first lunch crowd of guests, one of my boys, Moshe, burst into the kitchen.

“Mommy, you’re not going to believe this. I was hired as a waiter. I am going to make money this Pesach.”

Moshe was excited, but I was hesitant.

As I walked him out into the dining area I saw Mr. Goodman the caterer speaking to my other son, Mordechai.

Mr. Goodman turned to me and explained that two of his waiters did not show up and he was offering the jobs to my twin boys. I really had wanted the boys to relax and enjoy the vacation, but the boys seemed so excit-

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35

ed about the opportunity of making a few dollars that I agreed – if their father did.

Well, their father did, and soon I had two waiters ready to go to work.

Their work day (and mine) started at 9 AM as they, along with 3 other waiters, prepared the tables for lunch and I started on my opening salad and soup selections. The twins were dressed in identical serving jackets and were busy setting up the tables and taking orders. Things were progressing just fine in the kitchen as my cabbage soup and pea soup simmered to perfection. The dining hall was slowly filling up, and Igor was eager to produce a perfect lunch.

Moshe came in with the first of his orders – 6 pea soups and 4 cabbage soups. Igor looked at Moshe and took out a small pad and pencil to make a notation. He was obviously taking count of the portions served, which would help him monitor the output of food and determine the approximate needs for each day. Mordechai came in a minute later and ordered 7 cabbage soups and 6 pea soups. Igor looked again and took out his pad and pencil.

Moshe walked in a minute later and ordered another 6 pea soups and 5 cabbage soups. Igor stopped what he was doing, gave Moshe a hard look and pulled out his pad. A minute after Moshe left, Mordechai came in and ordered 8 pea soups and 4 cabbage soups. By this time, Igor’s face resembled the color of my cabbage soup. He took out his pad and wrote again. Then he started counting. As I watched him, it suddenly hit me that he did not know that these waiters were two separate boys – twins. He thought this was one waiter. When Moshe came in a minute later and asked for 4 more cabbage soups, I almost

36

burst out laughing. Igor had more steam coming from his head than my pot of soup did. This was too much fun. As Igor scribbled on his pad, I decided not to say anything and watch what would happen.

The main course of the day was a choice of baked salmon or tuna casserole. Moshe returned and ordered 5 tuna and 3 salmon. Igor took out his pad and took notes. Two minutes later, Mordechai came in and ordered 8 salmon and 4 tuna. Igor frantically scribbled on his pad as one eye looked at Mordechai and the other at the pad. Mordechai looked scared and ran out with his order. I heard Igor mutter something as he slammed a pot down on the stove. Soon Moshe came in smiling, oblivious to the chaos going on in Igor’s head. He then said cheerfully, “Hey Chef, I need 11 salmon and 6 tuna….pronto.”

That’s all Igor had to hear. He turned slowly to Moshe and said with superhuman restraint, “American boychik. You tell Chef how many table you serve and maybe I let you live.” I was about to explode with laughter. Moshe looked at me in utter fear.

“Answer our mighty chef,” I advised my son.

“I have two tables – 20 people al-

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together,” my son answered.

“You may go,” Igor said as if granting life to his subject. I could tell that Igor was counting the numbers, and soon realized that 20 portions were already given to this waiter. He had filled his quota.

Mordechai waltzed in and said, “Yo, Yo, Chef. How about you give me 12 tuna and 5 salmon.”

I looked at Igor. His veins were starting to pop out, and I was surprised that his eye didn’t do the same.

Probably too lazy. He slowly turned to Mordechai, who had a “what did I do?” look on his face. “‘Yo Yo?’ Who is ‘Yo Yo?’ You hear me vell, you American Idiota. I master chef and I also master count genius. You say me 20 people you serve. Now you come say ‘Yo Yo, give more.’ You think me idiot. I vill slice you and serve you if…”

Suddenly, Moshe walked in. Both of my identical twins stood before the master chef. He had one eye on each of them. Moshe stood still and whispered to Mordechai, “Is he looking at you or me?” “Both”, Mordechai answered.

I couldn’t take it anymore. I started laughing so hard, I thought I was going to faint. My boys ran out of the kitchen as I explained to Igor that they were my identical twins. He sort of apologized and went back to making supper. From that point on, he treated me nicer and was rather pleasant to the boys. Can you imagine how nice he would have been to me if I’d had triplets?

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the

STORYof a

PRAYER A Seder in Bergen-Belsen. BY: SARAH SHAPIRO AS TOLD BY JOSEPH FREUCHTWANGER, NEPHEW OF RABBI DAVIDS

I

t was erev Pesach, 1944. The entire Jewish community of Rotterdam -- men, women, and children -- had just been transferred from Vesterbork, a deportation camp in Holland, to the Bergen-Belsen concentration camp in Germany.

Conditions in Vesterbork had been harsh, but continued religious observance had to a remarkable extent preserved the Jews’ dignity and their will to live. Under the leadership of the loved and revered Torah scholar Rabbi Aharon (Bernard) Davids, some semblance of communal cohesiveness and optimism had been sustained. Upon arrival at BergenBelsen, however, daily existence took a sudden, overwhelmingly drastic turn for the worse, as most of the things that make a human being feel human were taken away. In what for us -- some 60 years later -- has become a familiar yet impossible-to-imagine scenario, families were divided, people starved, the absurdly hard labor broke body and soul, and disease was spreading fast.

40

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Matzah for the Seder was, of course, unavailable.

Rabbi Davids, then in his early forties -- whose wife and three children had been separated from him upon arrival in the camp -- yearned to keep the spirit of his family and flock alive, even as their physical strength ebbed.

Yet under such calamitous circumstances, refraining from eating chametz would surely bring on illness

conducting the ceremony not from a Haggadah -- for of course there was none -- but from memory. When he reached the blessing, “...Who has sanctified us by His commandments and commanded us to eat matzah...” he lifted up his voice and clearly recited the following prayer, as later translated into English by Prof. Harold Fisch: Heavenly Father, it is manifest and known to You that we desire to carry out

Most of the things that make a human being feel human were taken away.

and death for an unknown number of Jews. What should be done during the week of Pesach with their small daily rations of bread?

He conferred with other rabbinical authorities in the camp, and after anguished and lengthy discussion of this dilemma, they agreed upon a course of action.

On the 14th of Nisan, the Seder night, Rabbi Davids sat at the head of the long table in the male barracks,

MAGAZINE

your will in regard to the commandment of eating matzah, and strictly refraining from chametz on the Festival of Pesach.

But we are sick at heart at being prevented in this by reason of the oppression and mortal danger in which we find ourselves. We stand ready to perform Your commandments of which it is said, “You shall do them and live by them,” (Vayikra 18:5) that is to say, you shall live by them and not die by them. And accordingly we heed Your warning, as it

is written: “Take heed to thyself and keep thy soul alive.” (Devarim 4:9) Therefore we beseech You that You will keep us in life and establish us and redeem us speedily from our servitude so that we may in time come to perform Your statutes and carry out Your will with a perfect heart.

Amen.

He then reached for a piece of bread and took a bite, thereby urging his brethren to do likewise.

Rabbi Davids, along with his son Eliyahu, died shortly before the liberation of Bergen-Belsen by the allied forces.

His wife Erika and their daughters, along with approximately 2,800 others, were evacuated by train from the camp. During the two-week journey to nowhere, five-hundred-seventy died and were buried in a mass grave somewhere along the way. Those who survived the trip were abandoned by the Nazis near the East German village of Troebits.

In 1947, Erika emigrated with her daughters to Eretz Yisroel, taking with her a copy of the prayer that her husband had composed. She died in a Herzliya nursing home in1997.

Each year, her family and its descendants read the prayer aloud on the Seder night, to hear again how Rabbi Davids asked for Hashem’s help, beseeching a shattered people to do the unthinkable and live, not die, by them.

This article originally appeared in Jewish Action, the magazine of the Orthodox Union.

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My

Dayenu

Ring A lost diamond, a gaping black hole, and an inspiring Passover realization.

SARA YOHEVED RIGLER

48

T

he diamond ring I inherited from my mother, of blessed memory, is -- or should I say was -- my most beautiful possession. My father, o.b.m., had given the ring, a band of 16 perfect diamonds, to my mother shortly after their wedding in 1944. As precious to me emotionally as materially, the ring adorned my hand every Shabbos. Every time I looked at its glistening perfection, my Shabbos joy soared.

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Then, sitting at the Shabbos table six weeks ago, I glanced down at my ring and was horrified to see a gaping, black hole. A prong of the white gold setting had broken, and one diamond had fallen out. My horror gave way to a frantic search, with all members of the family on hands and knees searching the floors in the kitchen and living room, then sweeping, and finally giving up. The diamond was gone.

Every time I looked at my ring, all I saw was the gaping, black hole, like a beautiful woman smiling to reveal a missing front tooth. My gorgeous ring had become a toothless hag. Bitterly, I took it off and put it in its box. I could not bear to look at it.

Replacing the diamond would be an expensive and complicated procedure, as the setting itself had to be repaired. We were not just then in a position to undertake the expense. The ring remained in its place of exile every Shabbos, and whenever I, by force of habit, reached for it, I was poignantly reminded of my bitter loss.

Then one Friday evening two weeks ago, I missed the ring so much that I decided to take it out and wear it.

After all, I reminded myself, there were still 15 perfect diamonds there for me to enjoy. Why focus on what wasn’t there when I could choose to focus on what was there? A ring is round, I told myself, and whenever the black hole faces me, all I have to do is turn it to reveal the still-perfect other side.

This turned out to be a potent spiritual exercise. Whenever I glanced down and saw the ugly hole, I said to myself, “I will choose what I will look at and what I won’t look at,” and I turned the ring until all I saw was the sparkling, perfect diamonds.

Then something strange happened. At one point, I looked down and saw the gaping hole. Instead of turning the ring, I chose, by an act of will, to look at the diamond adjacent to the hole. I gazed at it intently, noticing its clear-almost-blue color, its exquisite cut, and its happy sparkle. Then I realized with a start that in the fifteen years I have owned the ring, while I loved the ring as a whole,

I never really bothered to look at the individual diamonds. Losing one diamond made me begin to appreciate the beauty of the remaining diamonds.

DAYENU

One of the favorite parts of the Pesach Seder is the song, “Dayenu.” The 15 verses of this song enumerate the various kindnesses Hashem bestowed on our people during Golus, such as taking us out of Mitzrayim, splitting the sea for us, taking us through it on dry land, taking us to Har Sinai, giving us the Torah, etc. The refrain, “dayenu,” means: “It would have been enough for us.”

Anyone who stops to consider the lyrics would find them enigmatic. After all, it’s preposterous to proclaim that if G-d had split the sea for us and not led us through it on dry land, “it would have been enough for us.” If G-d had not led us through it on dry land, we would have all been slain by the pursuing Egyptian army. And what good would it have served us to be led to Mt. Sinai and not to be given the Torah? In what sense is any of these individual steps “enough for us?”

The song teaches the same lesson as my no-longerperfect diamond ring: Stop and notice the greatness of each and every part. The splitting of the sea itself was a tremendous miracle. Appreciate it for what it was, regardless of the next step in the progression.

The Torah requires us to remember the Exodus from Egypt every day. Such remembrance leads to gratitude, the core characteristic of the Jewish people. The very name “Jew” derives from the Hebrew name “Yehuda,” which means “thank” or “acknowledge.” In the midst of the Seder, which is a process of spiritual elevation consisting of 15 steps, the song “Dayenu” teaches us how to achieve that quintessential virtue of gratitude: Focus, really focus, on each individual blessing you are given.

Regardless of what came before or after it.

Every blessing is a stand-alone gift, just as every diamond is its own treasure.

MY GORGEOUS RING HAD BECOME A TOOTHLESS HAG.

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Jews

Food and

The Passover Connection Strengthening the life force of the nascent, fragile nation.

DINA COOPERSMITH

M

ost of the Passover mitzvot revolve around food. In fact, besides the telling of the story of leaving Egypt, all other commandments are eatingoriented: matzah, maror, the four cups of wine, vegetable dipped in salt water, leaning while eating, etc.

As much as we Jews tend to focus on food on the holidays, there are always other characteristics of the holiday that are more important: shofar on Rosh Hashana, building a sukkah and the four species on Sukkot, lighting the menorah on Chanukah, hearing the megillah and giving charity on Purim, etc. And yet, on Passover, the first holiday in

56

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the Jewish calendar, food takes center stage on Seder night.

What is the nature of food and its connection to Passover?

FOOD – THE LIFE-GIVING FORCE

Before eating you may feel weak, indicating a diminishing of life force and energy. Then, as you eat, your strength is restored and the life force is immediately infused into you.

G-d is the only Giver of life; He holds the key to life and we essentially have no power over His constant giving. Therefore we can deduce that eating most powerfully gives us the opportunity to feel a direct connection with G-d.

Although we have some control attaining other necessities of life, like oxygen and water, the actual force of life itself is completely in the hands of the Almighty. Each moment we receive that gift of sustenance, it is from G-d Himself.

“If one attaches himself to the Almighty with a complete attachment, one might possibly even access from Him the power of reviving someone back to life, as this is the most specifically G-dly power, more than anything else.” (End of Path of the Just, Chapter 26, describing the highest level achievable in mankind, in the steps toward Godliness.)

The feeling most associated with soaking up life directly from G-d can be attained through eating.

EGYPT – THE EPITOME OF INDEPENDENCE FROM G-D

hovers in a zone situated between life and death. At this very point of coming into existence, life is most fragile.

Certain critical things have to change quickly to allow for the child to become an independent entity, separate from its mother. Its umbilical cord is no longer connected to its source of sustenance and instead its mouth and throat,

ON THE SEDER NIGHT, THE MOST IMPORTANT ACTIVITY IS TO ENABLE THE EXISTENCE OF THE NEW BABYTO-BE, THE JEWISH NATION.

overflow and water all the fields.

Therefore Egyptians felt completely independent of G-d, with no need to look heavenward and hope for rain.

Pharaoh expressed this feeling when he said, “Mine is the Nile and I created me” (Ezekiel 29:3).

Therefore, while the Jewish people were in Egypt as a fetus, eating what their “mother” ate as an intrinsic part of that nation, that was their essence as well, completely disconnected from the spiritual and from G-d.

They didn’t yet have their own inherent existence and identity.

SEDER NIGHT – BIRTH & EATING

Passover is the holiday which represents the birth of the Jewish nation.

Prior to the exodus, the Jewish peo-

MAGAZINE

ple were considered in utero, not yet born. When a fetus is in its mother’s womb, it is completely part of its mother, dependent on everything she does, eating what she eats, drinking what she drinks. It doesn’t yet have a life of its own.

Egypt was known at that time as the only country not dependent on rain for its livelihood. The Nile would

When a baby is born, a hubbub of activity surrounds him. Until you hear that first cry, there is a tremendous tension, as the baby precariously

which were closed all these months, have to open and start functioning as a medium through which the baby receives its nourishment. Its breathing system undergoes a radical change as well.

This transformation and delicate beginning bring with it vulnerability and danger. Only after those first few moments do things calm down a bit and the status quo of life takes over.

When the Jewish people left Egypt, that moment they came into being as a nation. That precarious night was fraught with danger. They had been submerged in such impurity that they really didn’t deserve to come into being at all.

“They were hanging in the balance during that time, whether to be saved or destroyed with the Egyptians”

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(Midrash, Yalkut Shimoni 233).

On the Seder night, the most important activity is to enable the existence of the new baby-to-be, the Jewish nation.

No other activities can happen when we are still in limbo, fragile, endangered. All that can occur is the strengthening of the life force, creating the essence of this child, namely: eating!

And the kind of food we eat is crucial as well. Just like you can’t let a newborn baby ingest anything in the first few days that might tax her newly activated digestive system, nor expose her to any bacteria which her immune system can’t fight off, so too, we on Passover we have a strict diet to which we must adhere: “chametz asur b’mashehu” -- not even a drop of leaven is permitted on this holiday when our spiritual immunity is so low. We must build our resistance up in a “sterile” environment, with specially equipped nourishment, “mother’s milk” – matzah, which the mystical sources call “the bread of belief.” Later on as we develop and reach the giving of the Torah on Shavuot, we can allow a certain amount of “bacteria” -- leavened foods -- into our diet. In fact, these foods can even be part of the commandments of the holiday.

But on Passover, as we create the foundation for our identity as a Jewish people, extreme care must be taken to enhance our spiritual nature, to eat only G-d-prescribed food which is tailor-made for our needs at this crucial juncture.

On the Seder night, as we eat the matzah with its exacting requirements, keep in mind we are emerging into a new world, becoming a new entity, separate from the other nations, creating our own Jewish identity. We are ingesting Gd’s “milk” of spiritual nourishment, the “bread of belief,” and building within ourselves a direct connection with G-d which creates a rock-solid foundation of Jewish belief, fueling us for the rest of the year.

This article was adapted mostly from a number of Hebrew essays on Passover by Rabbi Shimshon Pincus, zt”l.

EATING MOST POWERFULLY GIVES US THE OPPORTUNITY TO FEEL A DIRECT CONNECTION WITH G-D.

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Pesach is in the Air! Easy and delicious PESACH recipes!

Gitta Bixenspanner n.d.

W

ith Pesach around the corner we are starting to turn our attention to the menus that will be served throughout Yom Tov. The groceries are fully stocked with every imaginable ingredient with reliable kosher certifications. In our home we use only the most basic ingredients. We try to follow the tradition kept by our parents who are from eastern European descent. In those days there were hardly any products kosher for Pesach. When I was growing up in distant Sao Paulo, Brazil very few items were kosher for Pesach; I remember my Mother cooking up sugar in water to dissolve it and make it acceptable for Pesach use, since the accreditation was not up to my fathers’ standards. How she created cakes with that liquid sugar is beyond me. But we did get a few cakes on Yom Tov! How about frying the salt in a dry frying pan which made it kosher for Pesach? Today even though almost everything is available in kosher for Passover version, we try to keep away from as much as we can to show that Pesach is about restraint. For one week it is very doable, and fresh food is always delicious!

So as you are doing your Pesach shopping make sure to check all ingredients for proper kosher certification.

This year with Pesach starting on Friday evening it is easier to stick to our basic Shabbos menu.

Here are some traditional easy and delicious recipes to enhance your Yom Tov pleasure!

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Best Beet Salad This simple salad is easy to prepare and uses up the beets cooked for the borscht. It can be served as a side as it adds color to any dish.

Ingredients 6 cooked beets 1/4 cup sugar 1/4 cup red onions 1/4 cup fresh squeezed lemon juice 2 Tbs oil Directions Slice beets and onions to desired size. Toss into a bowl and add sugar, lemon juice and oil. Serve at your convenience. It will last a week in the fridge in a tightly covered container.

Preparation 15 minutes Serves 8

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Quick and Easy Pan-Fried Fish Serve this elegant fish dish that is very easy to prepare as a first course for the Seder meal or any other time!

It is sure to get rave reviews from your guest!

Ingredients 2 lbs firm fish fillets of your choice (salmon and tilapia or sea bass work very well) Base: 2 large Russet potatoes 1bunch fresh spinach or other green leaf 3 cloves garlic Salt and pepper to taste For the marinade: 1 Tbs salt 2/3 cup hot water 4 Tbs olive oil 2 Tbs brown sugar or honey 4 tsp minced garlic 1 tsp grated fresh ginger Olive oil for frying Directions

68

Poke a fork into various areas of each fish fillet to make small holes for the marinade to seep in. Combine marinade ingredients and pour over fish. Marinate for at least 1 hour, turning at least twice and re-poking with a fork so marinade gets everywhere.

Meanwhile prepare the base.

In a pot cover potatoes in salt water, cook until tender about 15 minutes. Add spinach and cook for another 10 minutes until leaves are wilted. Drain the water leaving just a little so you can mash them and obtain a smoother consistency. Add crushed garlic and salt to taste. Mash everything evenly and reserve to serve under your fish!

Now turn to the fish preparation. Cover the bottom of a large skillet with olive oil and heat over medium-high heat. Remove fish from marinade and place in skillet. Fry over high heat for about 7 minutes per side. Alternately, just broil the fish in a well oiled silver foil pan for 8 minutes per side.

Always err on the side of underdone‌you can always heat the fish in a pan if it needs a bit more frying/baking, but you can’t un-cook dried out fish!

Serve over a bed of the cooked mashed potatoes and spinach combination.

Preparation 30 minutes Serves: 5-6

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Borscht- Beet Juice On Pesach it is a custom in many homes to eat / drink Borscht which is beets cooked and served sour, to counter those that are of the opinion that since it says that we should not consume dough that soured we want to distinguish that the halacha only is concerned with sourdough that is - a mixture of flour and water and not other product that can sour, hence the borscht. This dish is either loved or hated.

The new generation does not enjoy it as much as the older generation as this dish is specific to an acquired taste. In our home we drink borscht in the morning and I consider it a great cleanser.

Borscht Soup Ingredients 6 beets peeled and quartered 1 tsp salt 1 cup sugar

Directions In an 8 quarts pot filled with water cook 6 beets until tender add salt to taste and 1 cup of sugar until beets are tender.

Allow to cool. Then add juice of 6 lemons. The original recipe calls for 2 eggs vigorously whisked into the broth to obtain a thicker consistency this is the way it was served in the old country but it is optional as borscht can be enjoyed as is without the beaten eggs. F When totally cool, fill jars with the liquid and enjoy while it lasts.

Borscht (Soup) with Cooked Potatoes This broth can be served as a cold soup with hot potatoes.

To serve it as a soup cook up some potatoes and serve the borscht with cubed potatoes.

Preparation 10-15 minutes Serves: 6-8

Finger Licking Good Sweet and Spicy Beef Stew In our family one of our favorite meats is flanken as they cook long and are tender and very tasty. The grandchildren always want to know when we are serving flanken.

Ingredients: 2 lb wide flanken slices or spare ribs with or without bones 2 Tbs potato starch 2 tsp vegetable oil ½ tsp ginger (minced) 1 Tbs garlic (minced) 1 Tbs salt 1 cup water 1 cup cooking or other semi sweet wine ½ cup brown sugar or honey (optional0 2 Tbs lemon juice 2 green onions (sliced) 1 medium onion (sliced) Oil (for frying)

of oil. Add garlic and ginger, stir fry 30 seconds. Add salt, wine and water. Add brown sugar or honey and dissolve into the sauce. Bring the sauce to a boil and boil for 2-3 minutes.

Remove from heat.

Step 2: Dredge meat slices in potato starch and let it sit for 10 minutes (this is very important, do not skip).

Step 3: Heat up about ½ cup of oil in your frying pan to about medium heat. Add the beef slices and cook for 3 minutes (or use a deep fryer).

Step 4: Remove the meat from the pot with a slotted spoon and drain on paper towels. Add onions to the oil in frying pan and stir-fry for 2 minutes. Add the steak back to the pan and pour in the sauce. Cook while stirring until the sauce begins to thicken. Serve with your favorite stir-fried vegetables.

Preparation 20 minutes Serves 4

Step 1: To make the sauce- in a sauce pan heat 2 teaspoons

70

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NOONT Pesach Homemade Candy When I was growing up there was no kosher candy to be had on Pesach, so my Mother treated us to luscious candy made with sugar and nuts and even though it took some effort to create they were delicious. I remember them with some nostalgia as the only Pesach candy we ate in those days. Last year I made them with my adolescent granddaughters who loved the experience.

The sugar heats up very high so you must be careful not to have little children around and watch your hands not to burn them.

Use good rubber gloves have your utensils prepared when you are ready to pour the hot melted sugar onto a cutting board.

Ingredients 1 lb honey ( you can skip the honey and use only double the amount of sugar) 3/4 cup sugar 1 lb chopped walnuts or almonds 2 Tbs oil

Directions In heavy pan, boil honey and sugar on a low flame until dissolved.

Stir constantly watching it should not burn.

Add chopped nuts and simmer over low flame for 10-15 minutes or until a medium-brown color. Stir carefully with a wooden spoon to prevent burning.

Wet a board or marble slab well and spread mixture with a wet spatula, about 1/2- inch thick. With a wet knife, cut into small squares or triangles. Allow to cool. Feel free to insert a small stick into the hot pieces to make a lollipop ; it will surely be a treat for the children Cover and store at room temperature. Delicious!

Preparation 45 minutes Did you know that if you prepare your Yom Tov with simcha you increase your reward manifold! Happy preparing!

Find many more delightful recipes in my soon to be released book Kosher Classics.

COMING SOON! Kosher Classics In Kosher Classics, nutritionist and popular educator Gitta Bixenspanner takes us through the Jewish year, offering only the most delicious dishes at every stop. You’ll enjoy a full selection of Shabbos-worthy delicacies, everything from the perfect potato kugel to creamsicle ice cream. And along with recipes to enhance each season and holiday (including an international-themed Purim party menu!), you’ll find fresh ideas for the kids’ lunch boxes, easy crock-pot dinners, tips for the best summer barbecues, and even gourmet recipes for those special occasions.

In her warm, friendly style, Gitta shows how to take advantage of each season’s bounty, all with an eye toward nutrition. Whether you’re new in the kitchen or an experienced cook, the 300+ recipes in Kosher Classics will expand your repertoire and introduce new family favorites.

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Understanding Hilchos Pesach - Stress Reduction through Understanding Hilchos Pesach We can greatly diminish pre-Pesach stress by understanding Hilchos Pesach.

The Halochos of eating Chometz are very stringent but the Halochos of owning chometz are far milder.

In the following paragraphs, the directives of Torah scholars are offered on the topic of owning chometz and on the general topic of cleaning for Pesach.

(Notes in parenthesis and brackets are explanatory comments. Also, italics or bold are added for emphasis.)

Rabbi Barclay and Rabbi Jaeger authors of the Guideline Halacha Series write that there are two mitzvos connected to the possession of chometz:  Not to see chometz or find it in one’s possessions (Lo Yeraeh and Lo Yemotzei)

 To dispose of it. (Tashbisu) According to Torah law, it is enough to either get rid of the chometz, or to declare it null and void. Our sages required both for three reasons:  Our declaration should be sincere.  We shouldn’t accidentally eat chometz (that’s lying around)

 In order that overlooked chometz be included.

“If the chometz is dirty then only a piece that is the size of a k’zayis (an olive) must be removed,” (The prohibitions concerning ownership of chometz applies only to chometz the size of a K’zayis/olive or larger.)

“If the chometz is edible, then even a smaller [than a kzayis] piece that one may be tempted to eat must be removed.”

“Therefore, when cleaning for Pesach one must remove small pieces of edible chometz and large pieces of inedible chometz.”

Rabbi Barclay and Rabbi Jaeger also write that there is no need to check books, except for books that will be brought to the table. Those books should be either new or well cleaned.

Bentchers used the whole year should not be used on Pesach; they should be put away with the chometz because they often contain crumbs and are difficult to clean.

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(Nowhere is it mentioned that the chometz crumbs have to be removed or that the bentchers and zemiros books have to be sold, even though chometz crumbs remain in them. The only rule is that they should be put away so that they are not accidentally brought to the table on Pesach.)

Toys that will be used on Pesach should be cleaned with soapy water and checked. Other toys should be put away.

Special toys for Pesach are recommended.

Clothing that won’t be worn on Pesach need only a quick check. “Since they are not going to be worn, there is no concern that one may eat any crumbs that are there. Small crumbs do not have to be removed since there is no prohibition to own them during Pesach.”

Light switches and door handles should be cleaned when necessary. (After we touch them, we may touch Pesach food, and the laws forbidding eating chometz are very stringent.

Pens, pencils, combs, hair brushes and other things that we often touch on Pesach which might have some slight sticky residue left on them are also items that could need cleaning.)

Carpet – Vacuuming cleans a carpet sufficiently, since any remaining crumbs are not fit for eating.

Toaster – Since a toaster will not be used on Pesach, it is sufficient to remove loose crumbs by shaking the toaster well and putting it away with the chometz utensils. The chometz pots do not have to be scrubbed. Some have the custom to check the pots for chometz.

Rabbi Yaakov Zev Smith, a maggid shiur for Irgun Shiurei Torah, explains: “The Gemara says that after bedikas chometz one still needs to annul the chometz. This requirement is not because of crumbs which may be scattered in the house; rather, it is a protection against a big piece of chometz. The reason we do not worry about crumbs is that since they are on the floor they have no importance to us and are “self-annulled” (Pesachim 6b).

He explains further that the Chayei Adam (119:6) is of the opinion that one must clean crevices of crumbs within hand’s reach. This is not because of the prohibition of bal yeira’eh – the prohibition to see or have chometz in one’s

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‫בס"ד‬

possession – but because we are concerned that one might inadvertently eat them.”1 The Pri Chadash (444-4) and the Igros Moshe (1-145) disagree with this stringency.

However, the commonly held custom is to follow the Chayei Adam’s ruling and clean out all easily accessible places where crumbs might be found.

The Chazon Ish (122:8) cites the Gra in stating that crumbs caught between the floorboards do not have to be removed. Even if there are many crumbs that add up collectively to a k’zayis, they are not a problem halachically, because they are dried out and unappetizing.

“The requirement for chometz to actually be unfit for canine consumption (inedible to a dog) only applies to a k’zayis (Magen Avraham; Mishnah Berurah).

Rabbi Smith continues: What about chometz that is bigger than a crumb yet smaller than a k’zayis? An example might be a pretzel, or half a cookie. “While small crumbs are insignificant and are automatically nullified, these bits of food (which are identifiable things) are in a category of their own.”

Pieces of chometz (larger than a crumb yet smaller than a k’zayis) should be removed (Shulchan Aruch Harav2; Mishnah Berurah).

Rabbi Smith's tapes may be ordered at 718-851-8651.

Rav Chaim Pinchos Scheinberg Zatzal, Rosh Yeshiva of Torah Ohr in Yerushalayim, taught the following3:  If, during the year, chometz is not brought into a place, that place does not have to be cleaned out or checked for chometz.  The general obligation to check for and get rid of crumbs does not apply if the crumbs are less than the size of an olive (k'zayis) and are dirty or spoiled enough to deter a person from eating them.  The cleaning product – regular household cleanser – must spoil the crumbs (only) slightly, to the extent that people would refrain from eating them.

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Extra effort in cleaning away chometz is part of a heilige minhag. In practicing this minhag, we give the greatest energy to areas that our Pesach food and our hands will touch or come in contact with on Pesach. (Extra-cleanliness, especially in the areas that our hands touch, significantly helps prevent our eating any chometz on Pesach.)

In addition, this heilige minhag must be practiced, with respect to each person’s strength, and energy, only up to where it does not interfere with health, safety and joy in the Heilige Yom Tov. Anything written above should not be used by husbands and children as an excuse for not helping make the house extra-clean and shining as well as kosher for Pesach. It is indeed part of the signature of Pesach to have a home that is extra-special clean. The wholehearted participation-without criticism--of husband and children makes a big difference and brings much joy to the Yom Tov. May we all be zocheh to clean and prepare for the Yom Tov of Pesach without excessive strain or fear, but with anticipation and happiness; and may our cleaning and preparation find chein Above and help bring the Geulah Shleimah closer.

A truly kosher and freilichen Pesach to all.

The information above was reviewed and approved by Rabbi Elozor Barclay and Rabbi Yitzchok Jaeger, the authors of Guidelines – Over Five Hundred of the Most Commonly Asked Questions About Pesach (Targum Press) and by Rabbi Zev Smith of Irgun Shiurei Torah.

L'ilui nishmas Zeesl bas R' Tzvi, a"h

1

(cf. Radvaz 1:135; Machaneh Yisrael 10:).

2

‫ עיקר תקנת בדקת חמץ אחר שביטלו אינה אלא משום גזירה שמא יבוא לאוכלו‬... ...‫בפסח‬

The main reason for the Rabbinical establishment to require Bedikas Chametz after (beyond that which) he nullifies it is only a decree (to prevent) lest one will come to eat it on Pesach.

Shulchan Aruch Harav (433:19) 3

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