Once again, sparked by Diana at: http://www.creativestructures.blogspot.com/
As a symbol of Rosh Hashanah, literally the "Head of the Year" one tradition is to cook a fish complete with the head. Here's my red snapper, stuffed with dates, onion, and almond, which will go into the oven tonight.
Today, I am grateful for the Days of Awe, Rosh Hashanah and Yom Kippur. The holidays of the New Year and the Day of Atonement are meant as a concentrated time of reflection and resolve. Not only must you own up to your shortcomings over the past year and ask forgiveness from God and any people you might have wronged knowingly and unknowingly; you must also find ways to not make those same mistakes. It's painful, but also energizing and positive. Something to aim for every day of the year. As we tell the kids in my classroom, don't just say "sorry", but do something to make it better.
So here's what I'd like to work on in the year 5770. To those I have offended, please, forgive me as I try to do better.
1. Patience. I seem to have enormous amounts for my students, most of their parents, but too often come short with those nearest and dearest.
2. Taking more time before making judgments of other's behavior. Remembering that it is more than possible that I am not seeing the full story.
3. Making the time, each and every day, of letting my husband, sons, parents, family and friends know how much I value and appreciate them.
And to break the Fast on Yom Kuppur, I offer my mother's Blintz Souffle recipe. Some atonement may be necessary afterward.
8 frozen cheese blintz
1/2 cup butter, melted
2 cups sour cream
1 tablespoon vanilla
2 tablespoon sugar
5 tablespoons orange Juice
Lay 8-9 frozen golden blintz in 2 quart ceramic casserole dish. Pour 1/2 C. melted butter over all. Beat 6 eggs in large bowl, and to those eggs add: 2 C sour cream, 5 Tablespoons orange juice, 1 Tablespoon vanilla, 2 Tablespoon sugar. Whisk these ingredients for a few minutes, and pour over blintz. Cover with plastic wrap and put in refrigerator for a few hours (or overnight, if you're serving for breakfast or brunch). Bake at 350 degrees for 60-70 minutes, until set and lightly browned.