Ruth Haffly wrote to Dave Drum <=-

According to Les it was pretty tasty. He said it would be improved
with the addition of some Parmesan. But his wife runs a Kosher
kitchen, so that was out ...... until her back was turned. Bv)=

Does she have it split into dairy and meat of everything or is it
more of a casually kosher?

She's strictly Kosher - with two sets of everything. Les has a

OK, I see.

separate kitchen in the basement for making his chilli, etc. In fact

I don't put dairy or pork in my chili but do have sour cream, plain
yogurt or cheese available as an optional add in.

Neither does Les (nor do I - although I have used pork in the past) but
there are some Kosher "no-nos" that he does that banish him from her
Kosher kitchen.

she attends a conservative synagogue while Les is a member of a more
main stream congregation. Both, oddly enough, have new rabbis.

Interesting, are the rabbis assigned or are they called by the congregation? I grew up in one denomination that did the former but
since we've been married, have been members of a denomination that does the latter.

I have no clue. I do know that the new guy replacing Rabbi Marks after
his retirement is in his late 40s, this is his first Rabbi gig and he's
a recovering alcoholic who came to his religious calling late in life.

The Rabbi replacing Rabbi Datz at Les' temple (B'rith Sholom) is a female
and relatively young. She takes over this month sometime.

This recipe is from a Passover Seder (supper) that I attended as a guest
of Les and his daughter.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Haroseth Para Pesach (B'rith Sholom)
Categories: Five, Fruits, Wine
Yield: 8 Cups

3/4 c Raisins
2 lb Seeded dates
1/2 lb Shelled walnuts or almonds
1 Apple; peeled, sliced
1 c Red wine; not too dry

Grind the fruit together. Add the wine and mix well.
Place on the Seder table.

FROM: Seder program of Temple B'rith Sholom - 2014

Uncle Dirty Dave's Archives

MMMMM

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Hi Dave,

She's strictly Kosher - with two sets of everything. Les has a

OK, I see.

separate kitchen in the basement for making his chilli, etc. In fact

I don't put dairy or pork in my chili but do have sour cream, plain
yogurt or cheese available as an optional add in.

Neither does Les (nor do I - although I have used pork in the past)
but there are some Kosher "no-nos" that he does that banish him from
her Kosher kitchen.

Good thing he has a back up kitchen. I'd have to do a major
reorganisation of my kitchen if I wanted to keep a kosher one. Either
that, or make the main house one meat, the camper milk (or vice versa)
but I can't see doing either of the above.

she attends a conservative synagogue while Les is a member of a more
main stream congregation. Both, oddly enough, have new rabbis.

Interesting, are the rabbis assigned or are they called by the congregation? I grew up in one denomination that did the former but
since we've been married, have been members of a denomination that does the latter.

I have no clue. I do know that the new guy replacing Rabbi Marks after
his retirement is in his late 40s, this is his first Rabbi gig and
he's a recovering alcoholic who came to his religious calling late in life.

It does, with some people. For a while, my parent's church (Methodist)
had a female pastor who'd had another "life" before she went into the
ministry. My parents stopped going to the church (other reasons) not too
long after she came; I think we attended once, on a trip back to the
area.

The Rabbi replacing Rabbi Datz at Les' temple (B'rith Sholom) is a
female and relatively young. She takes over this month sometime.

And will probably have all sorts of new ideas--easier to impliment them
in a more "liberal" congregation than a conservative one.

This recipe is from a Passover Seder (supper) that I attended as a
guest of Les and his daughter.

The Passover "mortar".

Title: Haroseth Para Pesach (B'rith Sholom)
Categories: Five, Fruits, Wine
Yield: 8 Cups

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


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