On the Jewish New Year I honor my Jewish tribe with a toast via a piece of moist, raisin studded challah bread, drizzled with honey, chewy and slightly sweet. Jewish fare is another in a long string of my cultural favorites that begins in the Mediterraean with lamb, feta and dolmadas, whips through India with eye watering samosas, tamarind, paneers and rice puddings, then leans to the Persian with coriander (it's American cousin being cilantro) and chick peas, buttery pomegranate piled, scented, burnt rices and then the middle eastern falafels, tangy lemony cous cous and hummus dipped into with pita tears (as in rips not drops of sadness).
This year I tore and drizzled and savored the bread chunks with my best friend Lisa.
L'Chaim! to all my Jewish friends who have sustained me with your warts and all wisdoms, your simplicity, foods, sensuality, mysticism, adherence and discipline, I love you all!
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