Shabbat Shalom!.
EMOR ( 5th of Iyar)
"They shall be holy before their L-rd, and they
shall not desecrate the name of their L-rd, for
the sacrifices of G-d, the bread of their L-rd
do they bring, and they shall be holy." [21:6]
This weeks parsha, EMOR discusses the laws
which govern the Kohanim,( the priests). The kohanim were the male descendants of Aaron.They were designated the leaders and representatives of Torah,and were separate from the rest of the people by the "laws of purity" they were obligated to observe. For example, a Kohen is not permitted to touch, carry or even to come close to a dead body or grave. As representatives of the temple the Kohanim were obligated to a higher and more supremely moral and ethical code of behavior and needed to rise above any personal desires.They were commanded on who they could or could not marry, specifically a woman who was a convert or a divorcee was prohibited. They took on a more difficult set of responsibilities, and needed to maintain a spiritual purity unlike those required of other men, remaining in a state of readiness in order to perform the temple services. The people were commanded to give the Kohanim a portion of their crops and only Kohanim could enter certain parts of the Temple; or offer sacrifices.
In today's world one might have a difficult time accepting that certain people are on a different level than others. It might trouble the average Jew that this unique group of people were selected over everyone to become Hashem's faithful servants. The tasks and responsibilities of the Kohanim are different because we as individuals are different. The higher standards which are set for the Kohanim to follow, allow them to perform and to succeed in their mission. And though they might be on a higher spiritual level one should not revere or idolize them. We must remember that though we are inspired by the kohanim we have also been sanctified by Hashem.. While they(Kohanim) are obligated to this special role, we as Jews are also special and have the ability and the duty to perform mitzvot; remembering that we are ultimately accountable only to G-d .
"And you shall count for yourselves from the day after the Sabbath, from the day when the Omer was brought, seven complete weeks will they be." [23:15]
Parsha Emor is always read during the Month of Iyar which is known as the time of "Counting the Omer." Beginning on the second day of Passover, the Torah commands us to count 49 days leading up to Shavuot, the celebration of our receiving the Torah at Mount Sinai. This period of the Omer is a journey, from the Exodus of Pesach to the Revelation of the Torah at Sinai . It has been said that the sole purpose of our being redeemed from Egypt was to receive the Torah. May we utilize this time as a period conducive to spiritual growth and a more meaningful, purposeful existence.
Shabbat Shalom,
Miriam
There has been an association between the counting of the Omer and the harvest season. The word "Omer" refers to the offering which was brought to the temple. on the second day of Passover as an expression of thanks to G-d. This was usually a barley offering. At the end of counting the 49 days, the wheat was being harvested and an offering of wheat flour was also brought. In recognition of the barley used for the omer offering, a delicious recipe which can be made with or without the beef.
BEEF MUSHROOM BARLEY SOUP
1 1/2 oz dried mushrooms(I used dried oyster and shitake mushrooms)
1/4 lb. regular sliced mushrooms
3 cups boiling-hot water plus 8 cups cold water
1 lb cross-cut beef short ribs or flanken (you can
also use bone marrow or chuck steak)
2 1/2 teaspoons salt (or to taste)
1/2 teaspoon black pepper
4 cloves garlic
1 large onion, chopped (2 cups)
2 carrots, cut into 1/4-inch dice
2 celery ribs, cut into 1/4-inch dice
2 tablespoons olive oil
1 cup pearl barley
tsp thyme or sage
splash of sherry or port or red wine
Soak dried mushrooms in boiling-hot water in a bowl until softened, about 20 minutes. Drain and reserve soaking liquid. Rinse mushrooms, pat dry, and finely chop.
Bring soaked mushrooms, soaking liquid, ribs, salt, pepper, and remaining 8 cups water to a boil in a 6- to 8-quart pot, then reduce heat and simmer, partially covered, skimming foam, until meat is just tender, about 1 hour. Transfer ribs with a slotted spoon to a cutting board to cool, reserving broth.
While meat simmers, cook garlic, onion, carrots, celery, and creminis in oil in a 12-inch heavy skillet over moderate heat, stirring occasionally, until well browned, 15 to 20 minutes. Stir in barley and cook, stirring, 1 minute. Deglaze pan with a splash of sherry or port or red wine.
Discard bones, fat, and gristle from meat, then cut meat into 1/2-inch pieces and add to broth along with barley mixture. Add thyme. Simmer, uncovered, until barley is tender, about 40 minutes. Salt to taste.
Makes 8 to 10 servings.
This Sunday is Mothers Day May, 11th, 2008, the torah commands us every day we should honor our mothers (and fathers) ! The following recipes are great for a mothers day meal or it can be great for a meal with our mothers(and fathers) any day of the year!
Fresh Fruit in a margarita glass
Fresh strawberries
Fresh raspberries
Fresh blackberries
Slices of canned peaches
Mint leaf (garnish)
Grand marnier liquor
Sugar/strawberry syrup
Whipped cream for topping
let fruit sit in strawberry syrup in glass before
adding the rest of ingredients.
Apricot Bread
2 cups dried apricots
2 cups sugar
4 teasp. Soft butter(or margarine)
2 eggs
1 cup orange juice
4 cups flour
4 teasp. Baking powder1/2 teasp. Baking soda
2 teasp. Salt
1 cup slivered almonds(optional)
GLAZE(optional):
1/2 cup confectioners' sugar 1 teaspoon milk 1/8 teaspoon almond extract 1 tbl. Apricot baby foodAdd water to cover apricots. Soak 30 minutes. Drain but reserve liquid. Chop apricots. Mix sugar, butter, and eggs add ½ cup reserved water and orange juice add flour and rest of ingred. Pour into greased loaf pan. And bake at preheated 350 degree oven for one hour. Mix together ingredients for glaze.
Delicious and healthySalmon with Mango Salsa for a light supper or lunch.
(use all fresh herbs for a delicious aroma)
1 1/2 ripe mangoes
1 onion
3 cloves garlic
½ bunch parsley leaves
½ bunch cilantro leaves
2 teasp.fresh
2 roma tomatoes
4 tbl. Olive oil
4 salmon filets
place all ingredients except for salmon filets in cuisinart and pulse until diced but not mush.
Bake salmon with a little olive oil, and to your taste in a 375 degree preheated oven for about 15 minutes per side. Let cool and serve with mango salsa.
Shabbat Shalom!.
