Another Sabbath

Doug Cooking

Another picture from my catering days

We have been out of town for every weekend this month. The first week I went to our diocesan convention. Then there was a statewide youth retreat followed by a rush trip to the other side of Colorado so my son could audition for All-state choir. Because of these trips, we have not been able to sit down for a Sabbath meal since my last Sabbath entry. Last night we finally were in town and able to join the Feast.

It was good to cook a nice meal. It was even nicer because my wife Sally cleans the mess I make while in the kitchen, an arrangement we have followed for twenty years. We ate meat. I have not had a lot of meat since beginning my culinary journey to first century, though probably more than the average Mediterranean family. Just several weeks ago, I went to a “Steak and Stein” gathering at our church where a friend cooked me a steak. To enjoy such delights at a banquet as a guest was certainly characteristic of the time and I took full advantage of the treat.

Blessed are you, Lord our God, King of the Universe, for you nourish us and the whole world with goodness, grace, kindness, and mercy. Blessed are you, Lord, for you nourish the whole Universe. This is the translation of an ancient Jewish blessing for the food at the Sabbath. It certainly seemed appropriate for our feast. We had beef that was cooked with onions and my friend Joel’s regional spice mix; asparagus cooked with olive oil, thyme and kosher salt; and steamed cracked wheat.

One piece of news: a friend has let me borrow her pizza stone. Mine is in storage. I will need a pizza stone to make my own pita bread. Until now, I have been using “store-bought” pita, which is permissible. Unlike small farming communities, like Nazareth, large cities had professional bakeries. Some had neighborhood ovens where residents would bring the bread to be baked. So it is OK to buy bread, but better to make it.

Shabbat Shalom!

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