Lessons learned young
By Jody Stump
One of the earliest shocks of my then tiny life came when I was maybe five-just past toddling and in school for the very first time. I loved school! I was so excited by the adventure of greeting new friends and sharing secrets that I was sent home on day two so I’d stop teaching my friends to “crow” like “Peter Pan.”
But a few weeks into the year, my life settled into new rhythms and I flourished with my friends. Until one day when Mrs. Anderson asked the fateful question, “Who is taking a holiday tomorrow?” Five or six of my favorite schoolmates raised their hands. What? School was so wonderful, what could be better enough to skip a day? Maybe Christmas.
The next day was much too quiet for the stay-in-schools who were burning to unveil the mystery that had divided our merry band. When the holidaymakers returned, they told us about a festive party called Rosh Hashanah where everyone got together and ate honey cookies and laughed and sang. This sounded as good as Christmas, so the next time Mrs. Anderson asked, “Who is taking a holiday?” my little hand flew up.
Well, my mother was a wise woman. When I failed to bound down the stairs in school day finery, she asked why. “It’s a holiday, Mommy!” I solemnly replied, waiting to see what special-ness the day had in store.
Hmmm. She called Mrs. Collins who had no idea. Then, Mrs. Baker consulted her encyclopedic calendar-nothing there, but maybe it was something religious. Mrs. Schiffer confirmed it. “Yes – it is a holiday-Yom Kippur, the Day of Atonement.”
“How do you celebrate?” my mother asked. “I’d like Jody to learn about other religions since she’s stayed home for it.” Mrs. Schiffer must have laughed, but she told her, “Everyone goes to the synagogue to pray and meditate for a couple of hours and then we fast until sunset. But usually it’s just the adults.”
“Can Jody attend?”
And so my fate was struck in stone.
Mom had no intent to punish, but if she had, nothing could have been more effective. Imagine the profound effect of plunking a bright-haired, bouncing child of Christmas into the solemn silence of Yom Kippur. I sat in the dimmest light on a hard wooden bench wedged between two bulky old men in scratchy woolen suits. For two very long hours, not a comprehensible word was spoken, only mournful chants. I know I twitched, I squirmed, I must have yawned, yet the kind men on either side of me sat still as Stoics and very simply patted me gently into quietude. After awhile, I yielded to the day and wept in silent atonement, promising God I would never again raise my hand when I had no idea what the question was all about.
Another year is about to begin in the Jewish calendar and it starts with the day of joy, Rosh Hashanah. From a culinary perspective, there are really only two rules to the meal-make it sweet to ensure a happy year to come and bake the challah round so you see the full year make its cycle. Most of the bread and meat dishes contain honey or sugar and dried fruit. This recipe is an easy one that’s delicious any time of year. As the Bible advises in Nehemiah, “Go your way, eat the fat and drink the sweet.” Happy New Year!
Marlene’s Chicken (Chicken Marbella)
Marlene Marks was a dear friend of mine- and of many of you, I’m sure. She died almost exactly a year ago today and is greatly missed. Marlene was a woman passionate about many things but none less than her reverence for Jewish traditions. I was given this recipe by a woman named Sylvia at Marlene’s memorial service- a friend of hers I did not know. Sylvia, whoever you are, thank you for sharing Marlene’s chicken with me.
2 lbs. chicken thighs
1/4 cup olive oil
1/2 cup pimento stuffed olives, sliced (Star brand preferred)
1/2 cup pitted prunes, chopped
1, 3-inch jar capers, drained
4 or 5 cloves garlic, crushed
1/2 cup parsley, minced
1/2 cup brown sugar
1/ 2 cup white wine
1. Preheat oven to 350-degrees.
2. Combine olive oil, prunes, capers and garlic in a large baking dish. Drain and dry the chicken pieces before immersing in the oil. Marinate at least 2 hours.
3. Add wine and parsley. Mix well.
4. Sprinkle brown sugar over the top and bake for 45 minutes, until golden.