Holiday Dinners

The Fall Calendar.  Kitchen time for me.  My synagogue decided to sponsor a dinner the evening before Rosh Hashanah.  It's a good thing for them to do.  They get people to come and stay for an evening service whose attendance has dwindled.  My experience with congregational meals usually has me heading home regretting that I subscribed. Many reasons, most traceable to a Dominant Influencer culture that grates on me.  Also exclusion from the kitchen, one of my favorite places to be as a Food Committee gave way to Sisterhood, with its Dominant Influencer. Something I revel in at home, designing the menus, inviting dinner guests, executing the creation of an elegant meal using home kitchen resources.  My favorite place to be, even before I get to the dining table.  Going to a synagogue dinner registers as a form of deprivation.

Three key meals, multiple secondary ones as the Holy Days play out.  RH, Shabbos Sukkot, and since traveling to an event with my new grandson, I can assemble a Shabbos dinner from their nearby Aldi for the Shabbos before YK.

I've made the menu grid for RH and Sukkot.  As I did this, the RH structure with my family traditions popped out at me from the grid.  I make a round challah, two if Shabbos.  I've known how to make a round spiral for many years, but this past year I learned how to make a four-strand interior braid with the overall shape remaining round.  We have apples and honey.  The Sisterhood, those ladies who exclude me from the congregational kitchen irrespective of my skill and interests, sell honey as a fundraiser.  Expensive, but better honey than the stuff that supports my honey cake.  That goes with apples.  I've gotten away from gefilte fish.  We still try to get to services on time.  Too many dinner courses make that difficult.  Instead, I make a chicken soup with discounted chicken parts that can be harvested for other uses.  Add carrots, an onion, maybe a turnip, a stalk or two of celery and commercial kosher chicken broth, some peppercorns, maybe a bay leaf.  Pastina or orzo for serving.  My wife makes a special rice kugel, more sweet than savory.  I usually make chicken as the main course. Some forms cook easily, others with more elegance.  You can never go wrong with boneless, skinless chicken breasts, that blank canvas of an entree that can be seasoned, seared, and baked, poached with herbs, made in an Insta-Pot, or prepared in a variety of sauces.  Carrots are the preferred vegetable, having to do with a play on words in their Yiddish form.  I've made glazed carrots, but sometimes plain boiled has advantages.  Dessert is always Honey Cake.  It has a basic recipe with endless variants.  Since we need to head to services, I do not serve alcohol other than a swallow of Concord Grape Wine with kiddush.  Seltzer or herb tea does the job.

Sukkot meals get eaten in our sukkah as much as weather permits.  We try to have guests shabbos, usually people who do not have their own sukkahs.  We also usually get invited somewhere during the holiday, but I reserve Shabbos for serving as host.  Here the menu gets more creative.  Two braided Challot, one for the guest to take home.  I've learned to make loaf gefilte fish. It is poached in seasoned water while still frozen, then cooled and served as slices with horseradish.  Soup appears in the menu, often Middle Eastern harira, sometimes chicken. Salad of some type, always with a dressing that I made myself.  The main course has fewer restrictions. Chicken Cacciatore goes well.  So does a half-turkey breast or a whole roasted chicken.  Maybe Bastilla, an elegant chicken pie assembled with a phyllo crust.  Roast meat gets a kugel of some type.  Vegetable on sale.  Dessert is usually a pareve cake.  Apple, nut torte, baklava.  And wine.  Serving in a cramped sukkah with small square table requires its own planning.

While many American Jews center their religious life around the Holy Days, sometimes the only opportunity to leverage reluctant worshipers to fork over hefty annual dues that keep their congregations functional the rest of the year, the luster for me had long since worn off.  In college, I reconnected with friends I'd not seen that summer.  Services usually needed some juggling with school work.  Each year had a twist or two.  Adult suburbia has became excessively programmed. Large crowds.  People of entitlement, either to the same aliyah they've had forever, choirs that mean more to the singers than the listeners, gatekeepers at the door, an influx before Yizkor with a mass exit on completion, an increasingly politicized Bond Appeal.  A programmed Event.  I come as a spectator for the most part.  It is those hours of sifting through online menus, reading possibilities from my cookbooks, extending guest invitations, building a home sukkah from a kit, and challenging my skill in the kitchen that makes the season special.  It's worth my best effort.

Working for 15 Minutes

 
Two-Minute Rule. A staple of productivity.  If a small task can be done in two minutes or slightly more, just do it. Despite my assorted annoyances with my current low-end smartwatch, it has an easily accessible two-minute countdown timer.  In that time, I can wash all four of the coffee mugs that fit on the outer holders of my dish rack.  If I want to wash utensils, I can do about two place settings before my wrist buzzes.  Watering my aerogarden takes less time than that, even if I have to fill up the two-liter harvested juice jug with fresh water.  Refreshing the potted herbs outside my front door takes a little longer.

Indeed, I can time most any task.  Not how long it takes to do, but how long I am willing to work on it.  My semi-annual projects for this cycle include things that have a lot of steps.  Slow and steady wins the ketchup race, the commercial from my childhood taught me.  Repurposing my adult son's bedroom will take many hours.  Boxes everywhere.  Paper dating back to grade school. Crammed dresser and nightstand drawers.  A desk that he rarely used but was my pride to provide it for him.  Electronics long gone obsolete.  That gets fifteen minutes per session on my timer.  I shoot for two sessions per week, but if only fifteen minutes at a time, I could do more without feeling overwhelmed.  And with the ability to sort things that he may treasure, his awards, birthday cards, special clothing.  Fifteen minutes of sorting or washing or discarding at a time gets it done over about three months.

My own bedroom gets only ten minutes at a time, two or three sessions a week.  I've already been able to vacuum my half.  Surfaces have started to appear functional, sorting just a few sections at a time while discarding very little.

My Space only gets six minutes at a time.  Not that I am unwilling to allocate more of my attention, but after six minutes something stymies additional progress.  But I can see more than an end point.  I recently recaptured my beloved Lands End Canvas Attaché, an indulgence purchase early in my career.  The Eddie Bauer cloth attache sits next to my desk chair.  It holds recreational items, mostly art.  And next to that I store a leather briefcase, purchased for $60 with the intent of looking upscale professional.  It's rarely been toted anywhere.  The cloth ones with neck straps captured the market due to better utility.  The leather one with its dual handles lets me see what I once aspired to have.  Six minutes at a time will bring My Space to what I had envisioned as what I would really do with a personalized part of my house, right down to my display of collegiate coffee mugs from the many campuses I've visited.  My many diplomas sit wrapped and in storage.  My Space has no reason to morph into a monument to myself.

My projects also include expressing myself in various ways as I move into the years of limited anticipated longevity.  Can I write a 90K word book?  If I set my timer for 90 minutes and write 750 words, it will add up.  

Other goals, or really systems to reach those goals, do not adapt as easily to a timer.  My treadmill sessions have a count-up timer, 30 minutes.  I set the intensity.  Stretching has a program of 8 minutes spread over 16 half-minute exercises.  I plan to host three dinners to challenge my creativity, social skills, and kitchen expertise.  Pulling this off requires steps, some like stove or oven times dictated by recipes.  I guess I could surf or read cookbooks for soup or dessert options using a timer, but this type of task I tend to work until the step has been completed.  I like going on day trips, having done one of the three intended for this cycle.  The timer does not aid in completing this.  Rather, I pick a day, destination, starting time, and return time, then do it as a unified effort.  Once every November, I deal with my IRA.  This includes allocation to charities working with my financial advisor, then a few weeks later, depositing the rest of my mandatory withdrawal in my checking account or a different investment account.  The timer doesn't properly segment everything.

But a third of the way through this semi-annual cycle, I've done rather well, even on my manuscript.  The short bursts seem productive, not at all stressful. Visible progress appears.  It makes for a good system to bring difficult initiatives to completion, something that has chronically challenged me.