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Removing florets won’t solve all problems. Cabbage loopers, a white or white/green or black caterpillar like thing about 1/2″ generally lodges in the stem joints. I learned this after soaking, soaping, trimming and checking florets in cauliflower.
Aurora don’t despair of getting the right stuff. There are many book sellers that publish their inventory and they are generally happy to ship.
Also try tracking down (sorry lost the info) a book of Yiddish idiom and expressions, because sometimes, there is no substitute for the insight, wit, and shear genius that only Yiddish can express. Even for those one or two generations removed from actual fluency.
I remember trips to visit Grandma, but very foggy about the neighborhood. I do remember they moved from a walk up (3 story wood building) to someplace with an ornate iron filigreed elevator, and I remember my siblings counting the light poles on the belt and S.S. parkway on the trip back to Long Island. Grandma was nifteres when I was eight, after seventy five years of not seeing a doctor. She, and the grandfather I never knew were members of Adath Israel of Brownsville and E. NY, those people I only knew from the chelek in Beth David. As a young tradesman, I went back there to work (Snyder, Clarkson ) and I was astounded to see the street names of my granparents’ world, but all razed to grasslands, the only buildings remaining were those made of brick, some one story former shuls. I also taught one year at the ill fated Bais Sholom, on Remsen, and ? also an old shul. And I once on a commute sort of got stuck on Herkimer street as the NYPD and a drug op were having a shoot out.
Obscurer still is the “isha achas”, the millstone thrower from Shoftim tet nun gimmel. She became military legend referenced in Shmuel bais yud alef kaf alef. As a general rule, the suffix modifier echad or achas indicates a known individual. I am not done sifting through the medrashim, but it looks like she is famous but nameless.
pardon me rabosai if this has been mentioned before, I’m not holding kup in this long thread. Mohnafshoch, green or blue, it is really dark. If we don’t understand Rambam in Tziztis beis, alef, Kpasuch shebekachol, and tahoro shel rakia lein shemesh, we have a clue from Halacha ches: In a talis shekula techeles, the “white strings can be any other color, ‘EXCEPT BLACK, because it looks like techeles (not really distinguishable).
Ken zein, we have established reasonable doubt.
I used to walk out of shul if they were “doing a SC shabbos. Then I started predicting it and avoiding those times and shuls. I’ve mellowed a bit since.
My apt in Ramot has a birds eye view of Golda, and Begin (Route one combo. It is famous for the 8 o’clock pkak (standstill traffic jam. Otherwise, fine roads, I can be in Rehavia/ shaarei chesed, in 15 minutes, and GZ 10 to 15 driving parevly. Ramot is big enough, and GZ is spread enough that you can lose some minutes just getting to the highway. And timing is everything. If you want to do netz at the Kosel, there is not much resistance before 7, but it would still be 25 driving meshuga. I give hakoras hatov every day that I escaped my morning commute.
I am the long time challah baker in these here parts, and male, so I break lots of “rules”. My heavy doughs don’t braid well, and I have no patience for it, but I feel really guilty to just do lumps. Figure 8s, five leaf rolls, wiggles and sectionals are my comfort zone.
P.S. If anyone has the secrets to produce a real NY Bialy, please post.
About the ten tefach mechitza ( I have seen mamy, the lucite, the walnut, and the lucite side by side ) add this to the cheshbon; a mishna in Eruvin, that a roof adjacent to reshus harabim that is ten tefachim high, the public is oser on the baal habayis use of the roof, because the public will off shoulder their loads onto it, meaning that for the mishnaic everyman, shoulder height is 10 tefachim. My terutz is that maybe people in that time were really short, and with big hands.
The Haftara that we (most of us did’nt read: Kol kli yutzar alayich lo yitzlach….may we be zocheh
MW13, not a bash at all. I daven and learn in this community, I support the tzedakos and kollelim, and it is just my impression that we are so afraid of change and locked into a system of arbitrary markers that we miss the mark. A talmid chacham should dress in “beged naeh ve’naki” and it this can’t be achieved with the Al Capone style due to widespread poverty, why can there not be an alternative. Things change with time and circumstance. The Mirer in Lita (as the photos show) dressed in grey suits and grey hats, no doubt because that was the only choice available. Hasidim wore some other style before the Levush became accepted. Hats of the 60s had half inch brims, and chrain, unknown to the Asian chazal, substituted for maror because that was all that was available in the permafrost. And last but not least, my cotton floppy hat is BLACK.
I wear a tzinus hat. Its a floppy cotton thing with a 3 inch brim. It funtions as a sun visor in the car, and when out and about, a slight tilt of the head and I see only the dalet amos of sidewalk in front of me. I stick out like a scarecrow in my neighborhood, (densely kollel pop) but most are used to me, and I avoid tripping and bumping into things for the most part. I tell the rare commenter, that when my hat gets dirty I toss it in the washing machine, and when it gets dog-eared, I can get another one for twenty shekel. Everyone else’s hat at 800 shekel and up get worn for way too long, gets faded and ratty looking and represents a bizayon of Torah.
It would closely resemble the Vaad arba Aratzos, or Monroe.
I am a tinok shenisba bein haTzonistim. After reading so many times “erezt zavat chalav udvash” (12 positive times in the Torah) and so many times davening the absolutely depressing musaf yom tov, and contemplating the comming need to buy burial plots in chul, we made the move. The time was right for us, and while we miss our home kehilla, we don’t really look back. My two cents, if you are willing to shed some gashmius and security, it is indeed ‘Eretz asher lo techsar kol bah.
<what is yarok> Rashi on Hullin 47b (colors of the lung) ‘green but not like grass, …..rather like kashos (hops?)… carcom (saffron or turmeric), like egg…(from pale yellow to blue)
The conclusion of the gemara there is that yarok for lung is k’karti. If this is the leek, leek leaves are dark blue-green at the top. This is relevant the the requirement of misheyakir- between techels and karti a close match.
As for the matching of the vegetative matter of the Mishna to that of today, if you don’t hold by Dr. Felix, there is the Chazon Ish in the Igros that states that the kezayit and barley weight shiurim were given as plant products that would be everywhere in every time, regardless of the changes of size due to passage of time change of place or climate
The Rambam also has ” vedamo shachor” (citation eludes me), though in treifos, Rashi and Tos make “ukma” “k’kuchla” to differentiate form kediuta (ink black).
As posted by Y.T. in the old techeles thread, techeles is referenced (citation in old thread) as nignaz. So the great palette (npi) of sources on techeles is not a “how to find it” manual. No one, other than the replacement experts at the Temple Institute, has gone looking for the Aron, the hatzosros, the ketores, or the nechash hanechoshet.
Tangential to the safek esrog, I have cut open large selections of esrogim, with sample batches from different pardessim, and roughly one in thirty present with a full fruit center, i.e. murkav. One has to say that there is either a latent murkav gene in many strains from past parentage , or there is “murkav bidey shamayim, by cross pollination. Food for thought this comming Succos.
Sam2, I took a sound beating for that stance (hametz dependent on gluten) in my oat matzo rant. Who are the major shittos you reference?
IF you accept oats as one of the hameshet haminim, and you are kovea seudah, and you are eating a k’beitzah, they you may wash and recite hamotzi, as you would with any other mezonos. If it is taking the place of challa at the shabbos meal, requirements #s 2 and #3 are met. Rice, because it is definitely not of the 5 types, would not require washing hamotzi, despite the fact that SOME Jews treat it with the mezonos bracho.
Ah Sam2, I don’t really deserve your “its ok” approval. It is a halachic issue. From the little I have seen and the great deal I have read, I don’t feel correct in relying on any shechita that is not absolutely local and managed transparently. Non factory raised and backyard shechita is the gold standard I hold to. It is somewhat easier here in EY where you can go and pick up a b. daka, and engage a neighbor shochet to do the processing. Its just a risk of near total loss if found treifa.
Ah Sam2, I don’t really deserve your “its ok” approval. It is a halachic issue. From the little I have seen and the great deal I have read, I don’t feel correct in relying on any shechita that is not absolutely local and managed transparently. Non factory raised and backyard shechita is the gold standard I hold to. It is somewhat easier here in EY where you can go and pick up a b. daka, and engage a neighbor shochet to do the processing. Its just a risk of near total loss if found treifa.
For all the cholent worriers, my veggie cholent is made of :
various light colored beans,
split peas, or lentils or both,
two carrots and one onion with some veg oil creamed in the food proc.
potato
wheat, or barley
salt and spices
and the carnivores just gobble it up.
Sam2, the animal’s natural diet is grass. Feeding it grain and who knows what else, serves the commercial cause, not the animal’s benefit, nor the consumer’s benefit. My other chumra, I mentioned that I read too much, and the abuses and shenanigans all start with commercialization. I could show you a bunch of sources that show that while there is no limit to consumption of kodesh, there should be limits to basar taavah, and that just going to Moishe’s Koisher and selecting a nice celowrapped brisket is less than what the Musar of the gemara wants of us. And I learned to live with kabolos that I made, that may have the stringency of neder.
There is a deah in the Rishonim that the pig is named chazir because it will revert to being kosher (chozer ltohorso) in future times, so 50 years, maybe. tzipisah l’yeshua?
I am a fallen vegetarian. In the US, I started cutting back on meat in my early forties, because I sensed I was not processing it well. Then on rabbinic advice ( i asked) we stopped eating a certain hashgocho. I had once been motivated to forswear the badatz and rabbanut schecita in EY, and subsequent wide breadth reading and certain events deprived me of any charata for hatoras neder. My family put tremendous pressure on me, so from yomtov to yomtov, I eat one k’zayis of what the local roshei yeshiva eat. To casually eat meat, it would have be something that ate only grass, and shechted in my presence by someone known to me.
Because I owe my frumkeit, my sanity, and maybe even my life to an unpublished igeres, of Rav Moshe, zkvg’l, I have come out of a long self imposed posting exile to protest for Kovod torahso. The Torah carefully warns of this malady: “vai’satmum Plishtim aharei mos
Avrohom”(Bereshis 26;18) They would not have had the EDITED to oppose him while he still lived among them. You see, that the Plishtim still had some degree of busha, wheras in America, and the CR it is nearly extinct.
I truly regret coming across CGs post of today and of two days ago. He and his dogma damage and eat away at my Ahavas Yisroel. It will take a long vacation from this alternative bais medrash to repair, and it is no surprise to me that The Land “spat him out”.
Water under the bridge. We we fortunate to be by the Bostoner Rebbe. where the previous Rebbe established the bnai EY minyan by his migrations. The minhag/halacha is that we don’t read three parshios at once, and Tazriah-Metzorah precludes “adding Shimini”
And there is Machine shmura. I only use hand matzos that I produce myself, about two kilo, and supplement with machine shmura. On the EY scene, 2.5 kilo ( a five pound long box) went for 79, 89, 99 shekel in the last three years, compared to 120/kg and up for the hand matzo. Its too late for me to do the math, but machine is much less, easier on old brittle teeth, and often just as tasty. And to some shittos, a hiddur.
There are two peshatim in shas on when and how the mashiach comes. The first is that it can only be on leil pesach, that the leil shimurim is the permanent date for all geula. The other opinon is that the geulah can come at any time. A further development * of this explains that the world being rov zakai is cause for immediate arrival of moshiach, but this balance is delicate, one aveira can tip it the other way, and the condition of rov zakai may not be achieved again for perhaps hundreds or thousands of years. Something to think about when a mitzvah presents.
*hagada shehl pesach Bais Haleivi 119
Wow time files! I see I posted here two years ago, and two names ago, yours truly, the former Koma. Truth in advertising!! What is sold as whole wheat ( as in chometz products as well) does not mean 100%, or even 50%. I do whole wheat and whole spelt. It is difficult (but rewarding) to work with. I had a former professional roller roll for me when I was doing 50% and she complained how unmanagable the dough was. Seasonal threads rock! Chag kasher vesameach.
Ronsr, one of my first jobs was running the service route for a large plumbing op. I delivered stuff to the (old Jewish) plumber in the basement of NYT. The presses actually stood three stories tall, and there were train track dollieson the lowest level to load the 1400 kg paper rolls into the machines. I was there for a major over- haul, they had to import Swiss engineers to replace tiny tubes in the machines, and to re-dress gears with a hammer and chisle.
Skoiach Toi, and great pun. Silver bells?
Back in my yeshiva days we were trained to do what is true and right, and not to fear going against the tide. We once opened up one of these volumes that were left in the bais medrash and found the “deah” that one should not do avairos, because when you do, ‘Hashem gets smaller”. Bmaamad chaverim, one of the more energetic fellows ( today a master mechanech) burnt the sefer to ashes.
Try Mishan and Levitz/Mishan Instalatzia. The principles and most everyone else are bilingual, sweet people, consumate pros, with nearly 100% avoda ivrit. I worked for them for two years, and still, do when they need my specialty, or to fill in a gap. I have phone#s. Is it kosher to post this stuff, or to talk off site? This is for Jerusalem.
Try Mishan and Levitz/Mishan Instalatzia. The principles and most everyone else are bilingual, sweet people, consumate pros, with nearly 100% avoda ivrit. I worked for them for two years, and still, do when they need my specialty, or to fill in a gap. I have phone#s. Is it kosher to post this stuff, or to talk off site?
Five or ten pounds of oven fry potatoes
Five pounds baked yam spears
carrot kugel (gebroks)
pickeled celery (really fast pickler, one good bunch fills five pint jar)
cinnamon apple slice kugel with ground walnuts
coleslaw and other cabbage salads
fermented borcsht (plan ahead)
Tzimmes
If you get the quantities right, nobody will be left hungry, and not everyone standing either. Fewer to bug you in the kitchen.
35 years since I left my childhood home to other galuyos, and 7 years now with my feet on the holy soil. No looking back to the early years, but we did leave a very real and warm community behind. The yesurim of kinyan ha’aretz. I daven for kibbutz galuyos with greater than average kavannah.
Set up a situation, where your only options are raw or sprouted foods. If you are truly “locked into it” for about a month, and you can continue it as a large part of your diet, you will see results. Hatslocho and refua.
You can try making a truly edible seder plate, if you don’t mind bending tradition a bit. My favorites are pickled beets and herbed egg salad, or deviled egg, or mini omelette for the egg and bone, and pear mint charoses, that actually gets eaten. If you don’t like the vegetarian way the beets can be substituted by say, cubed corned beef. Make it colorful, abundant, and inviting so that people starving ( or thinking that they are starving) during Magid can nosh away their angst.
I, as a former Hatzola grunt, have had the zchus to attend some, some from repeat customers. These were all unplanned obviously though the repeaters must have had a clue as to the likelyhood of
the deja vu. As an uninterested party I can only say that it can make a royal mess, not quite like a miss can, but still a mess.
For certain parts: atifah for davar shebekedusha (borchu, kadish, kedusha(
They are a huge michshol to many secular who just love to trash torah she’baal peh because they associate it with the Rabbonus
And for the hapless visitor, ignorance of the “law” is no excuse!
sk: “because they are generally unfamilliar with the proceedings”
Mostly everyone is unfamillar with the true concept of zimun as depicted in the gemara and rishonim. The current practice is a relict of the Halacha.
Yericho is one that we know for sure. And on the Yarkon, near the coast (@ between Zamir and Vietzman Streets in TA) was a Levite city, presumably walled, called Gat Rimon.
i recall as a youth davening at a large chassidic Bais Medrash in BP erev Shavuos and they started mincha when I could no longer discern the maple tree leaves outside from the darkness. As an adult I became hardcore about actual shekia, and also learned from Rav Premock that RT tzeis is variable based on time of year and lattitude, and that fixed 72 is a widely held error.
And maybe watch the gluten content of the flour, or use some HG flour, as sometimes AP flour is deficient. Using barley malt for the priming sugar can also give the yeast a leg up.
a brocha for a yeshua bkorov. Just try to have a zman kavau for learning bchavrusa for even a minimum time. It will give you chizuk and is insurance for just feeling human.
Try a personal taanis or two beforehand, and you will find it easier perhaps. Now is the end of shovvim tat, so you won’t need to invent a reason for the taanis.