Yes, Rosh Hashanah has come and gone, the Jewish new year. HG is an atheist and not fond of religious institutions, holidays, etc. However, HG identifies himself as a Jew and loves Yiddish; sardonic and dark Jewish humor; Jewish food containing an abundance of schmaltz (chicken fat). For a Rosh Hashanah celebratory feast, HG’s late Mom usually prepared long cooked brisket accompanied by kasha (buckwheat groats) smothered in fried onions, garlic and (you guessed it) chicken fat. Challah soaked up the abundant gravy. BSK marked the holiday at HG/BSK’s Prince Edward Island oceanfront home with a middle eastern feast. Pan broiled kefta (cigar shaped patties of ground lamb flavored with onion, garlic, pine nuts, paprika and herbs); Israeli couscous; buttered yellow beans. HG mixed a big bowl of Greek yogurt and sour cream with olive oil, garlic, cumin, sumac, zaatar, coriander, salt, pepper and lemon juice. Very tasty and festive, If you want to mark a holiday (or any cool day) with brisket, essential reading is “The Brisket Book” by HG/BSK’s talented pal, Stephanie Pierson.
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