A Peddler’s Chanukah Latkes

Posted on Thursday, 7, December, 2023Thursday, 7, December, 2023 by Rabbi

Avraham was far from home as er carried his heavy bag filled with wares he sold. Avraham der Sukher was a peddler. He was very much alone, cold, and making his way down a road towards a village on the first night of Chanukah.

Avraham der Sukher saw the light of a Chanukah menorah in the window of a house and knocked on the door. The door opened, and Avraham heard the sound of two women arguing over whose latke recipe was better and which one they should make.

Yossel, a little embarrassed, explained that his wife, Chana, and his daughter-in-law, Rivka, couldn’t agree on how to make the latkes for Chanukah. Avraham saw the sad faces of 3 children as the two women continued to argue.

“Who needs recipes?” said Avraham der Sukher the peddler. “I’ll show you how to make potato latkes from ingredients found in his bag and the simple kitchen.”

First, Avraham der Sukher brought out a bag of matzah meal, some potatoes, and a bowl from his sack and carefully grated the potatoes into the bowl. Avraham der Sukher added a little water and slowly added some matzah meal. Avraham tasted the batter and noted that maybe the family might want to add some salt and pepper. Yossel, the father, added the seasoning to the bowl.

As he looked around, Avraham der Sukher noticed a chicken looking in the window. “I think this chicken is trying to tell me something, but what could a chicken say?”

“I know!” shouted an excited child. “The chicken is telling you to add eggs.”

“I have heard of that,” agreed the peddler. And so he cracked and added six eggs to the batter, but it looked too watery. Another child chimed in, “add more matzah meal.”

“He comes into my kitchen and takes advice from chickens,” Chana said angrily.

“What else do you think we might want to add’ he asked her politely.

“Zal ir vaxn vi a tsibele mitn kaf in der erd (May you grow like an onion with your head in the ground)!’ she shouted.

“Ah, tsibelach (onions), that’s a good idea,” said Avraham der Sukher.

So Yossel’s son hurried to chop some onions.

Avraham added the onions and stirred the batter until it looked just right. Then Avraham pulled a big black frying pan from his sack and asked for some oil and they spooned the batter into the hot oil and fried the latkes until they were golden brown and crispy.

Rivka pulled from the shelf a jar of homemade applesauce and noted latkes are good with applesauce, but I wish we had something to sprinkle on them. Avraham der Sukher opened his sack and brought out some sugar and a special ingredient, cinnamon. Rivka mixed the cinnamon and sugar together and now had something to sprinkle on the latkes.

The plate was stacked high with potato latkes, and the whole family, including Avraham der Sukher the peddler, sat down at the table to eat. from were the best they ever tasted. They sang Chanukah songs and the children fell asleep listening to Avraham tell Chanukah stories.

Chanukah Latkes

Chanukah Potato Latkes

INGREDIENTS

1-2 lb. potatoes		½-1 tsp. pepper
1 small-medium onion		1 tbsp. Kosher salt, divided
2 large eggs, beaten		oil for frying
¾ c. matzo meal		Sour cream and/or Applesauce, for serving

DIRECTIONS

Grate potatoes and onions in a large bowl

Working with a bit of the potatoes and onions at a time, add the vegetables to the center of a clean kitchen towel or cheesecloth, and squeeze out as much liquid as possible over a bowl. Repeat this until all of the shreds are dry.

Take the bowl of potato and onion juice and carefully pour out the liquid. This should reveal some paste-like potato starch at the bottom of the bowl. Reserve the potato starch.

In a large bowl, toss together the reserved potato starch, salt and the dried, shredded vegetables. Then gradually add the egg and matzo meal, alternating adding a bit of each at a time, until you are able to form the latkes into patties but the mixture isn’t too dry.

In a large frying pan or skillet heat about 1/4” oil until shimmering. To test if oil is hot enough, use a bit of latke batter and make sure it sizzles and begins to brown.

Form as many latkes that will fit into your skillet without overcrowding and into the hot oil. Fry until crispy and golden, about 2 to 3 minutes per side. Transfer to paper towels to drain, then sprinkle with a bit more salt. Repeat with the remaining latke batter.

Serve with applesauce, and/or sour cream.

May all your tales end with Shalom (peace)

Click here for more storytelling resources

Rachmiel Tobesman is a motivational speaker and Maggid (spiritual Storyteller). He is available for speaking engagements or storytelling, Click here to contact us

Please share this story with family and friends and let us know what you think or feel about the stories in a comment or two.

Like us on Facebook or tweet us on Twitter

If the stories are not shared they will be lost.

Please share this story with others

Curing Tea

Posted on Thursday, 10, August, 2023 by Rabbi

The grandson of a holy rabbi suddenly fell ill and was in danger of dying. The young man’s family members were all beside themselves with worry and sadness. They rushed to the holy rabbi and told him, “Zadie (Grandfather), your grandson is very sick and growing weaker by the minute.” Shocked by the news, the holy rabbi locked himself into his study and began praying with all his strength, begging the Holy One, blessed be He, to please heal his grandson.

The sick boy’s condition grew worse. The family members became terribly upset and wanted to tell the holy rabbi what was happening, but they were afraid to disturb his prayers. At first, they couldn’t figure out what to do, but then they decided to send in the holy rabbi’s youngest grandson to disturb the holy rabbi with the bad news about the sad state of his grandson.

The young boy knocked on his grandfather’s door and was welcomed into his Zadie’s study. However, the boy didn’t deliver the bad news as he had been instructed. Instead, he told his grandfather this way: “Zadie, you should know that your other grandson is doing a lot better now. So please pray to our Heavenly Healer that he be granted a full and speedy recovery.”

Upon hearing this, the holy rabbi jumped straight out of his chair and also out of his gloomy mood. With a great smile on his face, the holy rabbi rushed to his cupboard, grabbed a box of tea leaves, a few cinnamon sticks, ginger, peppercorns, and a small jar of honey, and handed it to his young grandson. “Give the patient this tea,” he said. “Once he drinks it, everything will be all right.”

A few hours later, the patient was able to take a few sips of the tea, and the family noticed that, at last, color returned to his face. Ever so slowly, he began to improve. But his recovery was not steady, and a few days later, he suffered a setback. This time the adults in the family went straight to talk to the holy rabbi themselves. “Zadie, he’s gotten worse;’ they told him, their voices all very distressed. “He’s taken a step backward. Whatever can we do?”

The holy rabbi sat listening to them, shaking his head the whole time. “Listen.” he told them, “You shouldn’t have let me know like this. It would be best if you told me in a more joyful way. Heaven forbid this should ever happen again, if it does, please take a lesson from my youngest grandson. Instead of putting me in a place of hopelessness and melancholy, he made me feel hopeful about the situation. Because of him, I prayed to G-d with a lighter, more joyful heart, and therefore I was able to bring about a blessing that was both greater and faster.”

Curing Tea

Ingredients:

4 cups water2 cinnamon sticks2 tablespoons of loose black tea or 2 black tea bags4 cloves4 black peppercorns1-inch fresh ginger, thinly sliced1-2 Tablespoons Honey

Directions

In a medium-sized pot, bring the water to a boil.

Add the black tea bags or loose black tea to the boiling water.

Reduce the heat to low and add the ginger, cinnamon sticks, cardamom pods, cloves, and black peppercorns to the pot.

Simmer the mixture uncovered for 15-20 minutes to allow the flavors to infuse.

Turn off the heat and let the tea steep for 3-5 minutes

May all your tales end with Shalom (peace)

Click here for more storytelling resources

Rachmiel Tobesman is a motivational speaker and Maggid (spiritual Storyteller). He is available for speaking engagements or storytelling, Click here to contact us

Please share this story with family and friends and let us know what you think or feel about the stories in a comment or two. Like us on Facebook or tweet us on Twitter

If the stories are not shared they will be lost.

Please share this story with others

The Mysterious Bagel Vendor

Posted on Thursday, 13, July, 2023 by Rabbi

A simple man in the village had a daughter who suffered teribly with serious eye trouble and no doctor knew how to cure her. He went several times to the holy rabbi of the village an begged him to help, sadly no help was granted him. It seemed like the gates of heaven were closed to his prayers. Finally, when the girl was stricken blind, the holy rabbi called the man to him and instructed, “Take your daughter to the market in the big city, and when you. get there, listen to the vendors who go about the streets and call out their. wares, each with his own singsong way.The vendor,s cry you like best is the one who can heal your daughter.”

The went into the big city marketplace and listened, soon he discovered the merchant who sang out his wares most to his liking:

He bought a bagel and asked the merchant to bring some to the inn the next day. When the vendor entered the man’s room, the man locked the door. He told the merchant what the holy rabbi said. The vendor’s eyes flashed with anger, and he shouted: “You let me out of here right this minute, or I’ll make a heap of bones of you along with your rabbi.” The simple man opened the door in terror. The merchant disappeared, but the girl was cured. So it is with the mysterious holy people who are hidden – one of the lamed vov (36 hidden saints without whom the world would not exist).

Bagel Recipe

INGREDIENTS

2 teaspoons active dry yeast		3 ½ cups bread flour or high gluten flour (you may need up to 1/2 cup for kneading)
4 ½ teaspoons brown sugar		1 ½ teaspoons salt
1 ¼ cups warm water (you may need ± ¼ cup more)		Optional Toppings

INSTRUCTIONS

In ½ cup of the warm water, pour in the sugar and yeast. Do not stir. Let it sit for five minutes, and then stir the yeast and sugar mixture until it all dissolves in the water
Mix the flour and salt in a large bowl. Make a well in the middle and pour in the yeast and sugar mixture.
Pour 1/3 cup of warm water into the well. Mix and stir in the rest of the water (the scant 1/2 cup that is remaining), as needed. Depending on where you live, you may need to add an additional couple tablespoons to about ¼ cup of water. You want a moist and firm dough after you have mixed it.
On a floured countertop, knead the dough for about 10 minutes until it is smooth and elastic. Try working in as much flour as possible to form a firm and stiff dough.
On a floured countertop, knead the dough for about 10 minutes until it is smooth and elastic. Try working in as much flour as possible to form a firm and stiff dough.
Lightly brush a large bowl with oil and turn the dough to coat. Cover the bowl with a damp dish towel. Let rise in a warm place for 1 hour, until the dough has doubled in size. Punch the dough down, and let it rest for another 10 minutes.
Carefully divide the dough into 8 pieces. Shape each piece into a round. Now, take a dough ball, and press it gently against the countertop moving your hand and the ball in a circular motion pulling the dough into itself while reducing the pressure on top of the dough slightly until a perfect dough ball forms. Repeat with 7 other dough rounds.
Coat a finger in flour, and gently press your finger into the center of each dough ball to form a ring. Stretch the ring to about ⅓ the diameter of the bagel and place on a lightly oiled cookie sheet. Repeat the same step with the remaining dough.
After shaping the bagels and placing them on the cookie sheet, cover with a damp kitchen towel and allow to rest for 10 minutes. Meanwhile, preheat your oven to 425ºF.
Bring a large pot of water to a boil ad 2-3 tablespoons brown sugar. Reduce the heat. Use a slotted spoon or skimmer to lower the bagels into the water. Boil as many as you are comfortable with boiling. Once the bagels are in, it shouldn’t take too long for them to float to the top (a couple seconds). Let them sit there for 1 minute, and then flip them over to boil for another minute. Extend the boiling times to 2 minutes each, if you’d prefer a chewier bagel.
If you want to add toppings to your bagels, do so as you take them out of the water. Alternatively, you can use an egg wash to get the toppings to stick before baking the bagels.
Once all the bagels have boiled (and have been topped with your choice of toppings), transfer them to an oiled or parchment-lined baking sheet.
Bake for 20 – 25 minutes, or until golden brown.
Cool on a wire rack

Essen Gezunterheit – Eat with health – Enjoy

May all your tales end with Shalom (peace)

Click here for more storytelling resources

Rachmiel Tobesman is a motivational speaker and Maggid (spiritual Storyteller). He is available for speaking engagements or storytelling, Click here to contact us

Please share this story with family and friends and let us know what you think or feel about the stories in a comment or two. Like us on Facebook or tweet us on Twitter

If the stories are not shared they will be lost.

Please share this story with others

The Taste of the Garden of Eden

Posted on Thursday, 12, May, 2022 by Rabbi

Tam and Chacham were old friends and would frequently travel together to perform various mitzvos and to collect tzedakah for special causes. They both had many students and were repected everywhere they journeyed.

Once, Chacham went to the home of Tam to begin their journey to a faraway village, Tam, wanting everything to begin with a blessing, told his wife,Chana to prepare something to eat quickly so he and Tam could set out on their holy mission.

Now, Tam and his wife were very poor. They had nothing in the house, not even wood for the stove! All Chana had in the way of food was a little bit of flour. How could she prepare a meal for her husband’s holy friend who was coming to their home for a meal? So she went out into the field to gather some wood chips for the stove and brought them home. Chana then mixed the flour with some water, without any fat or spices, and served this meager meal to her husband and their guest. After the meal, the two set out on their journey.

When Chacham returned home from their successful trip collecting to marry off an orphan girl, he told his wife that Tam’s wife made the most delicious dish he had ever eaten. In fact it actually had the taste of the Garden of Eden.

Chacham’s wife, Ita Shaidel, knew how far her holy husband was from relishing simple earthly pleasures, heard that, she hurried to see Chana to learn the secret of her cooking. When she arrived at the home of Tam and Chana she asked her, “With what did you season the food you served my husband? He said that it was the most delicious food he had ever eaten, that it had a taste like the Garden of Eden!”

Chana told Ita Shaindel that she really had nothing to serve or anything with which to season the food. But while she was preparing her simple meal, she was praying, “Ribbono Shel Olam – Master of the world, You know that if I had something to serve, I wouldn’t spare a thing to give to this holy rabbi! But what can I do? We don’t have anything in the house! So I’m pleading to You to add savoury spices to this dish I’m making so that Chacham will enjoy my food.” And she continued to pray this way until the food was prepared. “So it seems that the Holy One, blessed be He answered my prayer,” she said. “And your husband tasted the flavor of the Garden of Eden in my food.”‘

What gives food its taste is not its physical appearance alone but its spiritual elements. So many people praise their religious leaders by saying that they were so holy, so ascetic, they did not even taste their food. What is true is that many religious leaders are the only ones who really taste the food they eat! Why? Because they don’t just taste the food itself; they taste the holiness in the food, or as this tale puts it, they taste the Garden of Eden. Food served and offered with love tastes of love. Chana put her devotion to the Holy One, blessed be He and His servants into the dish she prepared, and Tam and Chacham were on a spiritual level to taste it.

latkes

Matzo Meal Pancakes Chremslach

INGREDIENTS

1 cup matzo meal		6 eggs
2 teaspoons salt		1 1/2 cups water
2 tablespoons sugar		3/4 cup grated onion (optional)
3/4 cup corn oil for frying

DIRECTIONS

Step 1

In a large bowl, combine matzo meal, salt, and sugar. Set aside.

Step 2

Separate egg whites and yolks. Beat egg yolks, and combine with water. Add the yolk mixture to the matzo meal mixture, and let it stand for 30 minutes.

Step 3

Beat egg whites until they are stiff, and fold them into the matzo meal mixture. Add grated onion.

Step 4

Heat corn oil until it sizzles in a deep skillet. Lower heat, and, using a cooking spoon, spoon batter into the pan, creating thin pancakes 3 to 4 inches in diameter. Fry for several minutes, turning when the pancake is firm and the bottom side is golden brown. Fry for another few minutes until the other side is done. Drain on paper towel.

Serve with cinnamon-sugar, applesauce and/or sour cream.

May all your tales end with Shalom (peace)

Click here for more storytelling resources

Rachmiel Tobesman is a motivational speaker and Maggid (spiritual Storyteller). He is available for speaking engagements or storytelling, Click here to contact us

Please share this story with family and friends and let us know what you think or feel about the stories in a comment or two. Like us on Facebook or tweet us on Twitter

If the stories are not shared they will be lost.

Please share this story with others

Healing Food and Blessings

Posted on Thursday, 17, February, 2022Wednesday, 11, October, 2023 by Rabbi

In earlier generations, there were great rabbis who could heal the sick. if a person ate food in his house, they went away with a blessing of healing.

The wife of one of these holy rabbis died, and he wept terribly and would not be consoled or comforted. The holy rabbi told his closest students, “You might have thought that people who ate in my house were healed because of me. That is not true. It was because of my holy wife. Now that she has gone to the World of Truth, I can tell you. Listen carefully, and I will tell you about how the food my wife prepared had the power of healing.

“In our earlier days, we were very poor. If we ate one or two meals during the week, no matter what, we always had to eat on Shabbos (the Sabbath). Sometimes we fasted from Shabbos to Shabbos. Then we had enough food for ourselves and for some guests. One week, my holy wife was cooking on Erev Shabbos (Friday) when a drunkard knocked on the door and was invited in.

He was smelling of alcohol, but he said to my wife, ‘I’m starving. Do you have anything to eat?’ We hadn’t eaten that whole week, but who knows how long he had been without food? And when someone says he’s starving, how can you not feed him? So my wife gave him from the food she had prepared for Shabbos. But after finishing what she gave him, he asked, ‘Is there more?’ Each time, he ate whatever was put before him and asked for more, until she said, ‘There’s not a crumb left.’

She gave him everything she had prepared for our Shabbos meals. Everything she gave him to eat and drink was done with great respect and care. She did not judge him by how he looked or for his crude behavior, for who knows what troubles he had had? She did this mitzvah (religious deed) “with all her heart and all her soul and with all her might.” (Deuteronomy 6:5)

‘Then this drunkard did something unusual. He asked, “Can I speak with your husband?’ My wife came to my room and told me about his strange request, and when I agreed, she sent him to me. When he came in, he no longer smelled, and he didn’t appear drunk. In fact, his face was glowing, and I realized at once that this was Eliyahu haNovi (Elijah the Prophet).

“He said to me, ‘I only came here to bless your wife. Her kindness has made a great impression in heaven. But we wanted to give her a final test to see if she was worthy of the great blessing, we have in store for her. She passed the test.’

“What was the great blessing? It was the blessing of healing. And that,” said the holy rabbi, “was why the food my holy wife served healed whoever ate it.”

Food that is prepared and served with love can heal the sick and revive the weary. The food offered by the holy rabbi’s wife with such self-sacrifice contained such a heavenly blessing.

Traditional Jewish Chicken Soup

Chicken Soup also called the Jewish penicillin is a powerful remedy that cures all disorders physical and spiritual. Several spoonfuls of Goldene yoich (golden chicken soup) warm the body and the neshama – soul.

INGREDIENTS

2-3 tablespoons olive oil		½ teaspoon dried sage
1-2 carrots, cut in 2-3 inch pieces		1 teaspoon dried thyme leaves
1-2 onions, chopped		1/4 cup loosely packed fresh parsley, with stems,
3 stalks celery with leaves cut in 2 inch slices		2 teaspoon kosher salt + more, to taste
3-4 garlic cloves, smashed		1/2 teaspoon fresh ground pepper
1-2 bay leaves		3-4 pound chicken, whole or parts cut-up

INSTRCTIONS

Heat oil in a large Dutch oven or medium saucepan over medium high heat. Once oil is hot, add garlic, onion, carrots and celery; cook for two to three minutes, or until onion becomes translucent.

Add spices (turmeric, thyme, sage, salt and pepper) stir until vegetables are well coated.

Fill the pot with 1 to 1 ½ gallons of water and add bay leaves and parsley. Bring to a boil and let boil 1 hour.

Add chicken and partially cover the pot and bring the water to a low boil. To the extent that foam develops on the soup, take it off the top with a spoon and discard it.

Adjust the heat if necessary to keep the soup at a simmer and continue simmering, with the pot partially covered, for 2-3 hours. The soup will develop a golden color and a rich savory taste.

Check the seasoning and add more salt and pepper to taste if necessary. At this point, you can refrigerate or freeze the soup, or serve it.

Can be served with noodles, knaidlach (matzo balls), rice, mandlen (soup nuts and kreplach.

Recipe Notes

If you want your soup to be low fat, refrigerate it for several hours or overnight at this point to separate the chicken fat. The fat will rise and solidify. You can skim it off to discard or freeze for later use. Chicken fat or schmaltz is a delicious savory alternative to other fats or oil.

May all your tales end with Shalom (peace)

Click here for more storytelling resources

Rachmiel Tobesman is a motivational speaker and Maggid (spiritual Storyteller). He is available for speaking engagements or storytelling, Click here to contact us

Please share this story with family and friends and let us know what you think or feel about the stories in a comment or two. Like us on Facebook or tweet us on Twitter

If the stories are not shared they will be lost.

Please share this story with others

The Miser’s Dirty Mandelbroit

Posted on Thursday, 26, November, 2020Thursday, 21, December, 2023 by Rabbi

In the village, there was a miser. He never gave any tzedakah (charity) to anyone or any cause. One day he walked by a bakery and smelled the most wonderful mandelbroit (mandel bread – Almond Toast) and wanted some. He bought a bag of mandelbroit and took a piece out of the bag to eat.

He enjoyed the delicate flavor of the mandelbroit and was not watching where he was going and tripped. His bag of delicious mandelbroit fell and broke open in the road. He was so sad and angry.

A beggar came up to the miser and asked for a few coins so he can buy food for his family. The miser gave the bag of mandelbroit he just picked up out of the roadto the beggar. The miser hurried along his way.

That night, the miser had a dream that he was at an inn where the most delicious-looking cake was being served to everyone, but him. At last, he catches the inn keeper who brings him a piece of dirty pastry. In this place, the World to Come, all he is allowed is what he gave on earth.

Mandel Bread

Mandelbroit – Mandel Bread

Ingredients

3 eggs		1 Teaspoon almond extract
¾ Cup Sugar		½ Cup flour
1 Cup oil		2 cups Ground Almonds or Almond Flour
½ Teaspoon Salt		2 Teaspoons Cinnamon

Combine all dry ingredients
Beat the eggs and sugar until fluffy
Slowly add the oil constantly mixing
Add to dry ingredients
Let rest for about 45 minutes
Preheat oven to 350 degrees
Shape into narrow loaves and bake 30-45 minutes
Take out of oven and allow to cool slightly
Slice into 1 inch slices and place on cookie sheet
Toast in oven for 15 minutes

May all your tales end with Shalom (peace)

Click here for more storytelling resources

Rachmiel Tobesman is a motivational speaker and Maggid (spiritual Storyteller). He is available for speaking engagements or storytelling, Click here to contact us

Please share this story with family and friends and let us know what you think or feel about the stories in a comment or two. Like us on Facebook or tweet us on Twitter

If the stories are not shared they will be lost.

Please share this story with others

Rosh Hashanah Cholent (Stew) – A Story and Recipe

Posted on Thursday, 17, September, 2020Thursday, 21, September, 2023 by Rabbi

The story is told of a simple Jewish innkeeper who kept an inn on a distant crossroads many weeks’ journey from the nearest Jewish community, who one year decided to make the trip to the Jewish community for Rosh Hashanah.

When he entered the shul (synagogue) on Rosh Hashanah morning, it was already packed with worshippers, and the service was well underway. Scarcely knowing which way to hold the Machzor (holiday prayer book), he draped his tallis over his head and stood against the back wall where no one would notice him.

Hours passed. Hunger was beginning to gnaw at his insides, but the impassioned sounds of prayer around him showed no signs of lessening. Visions of the sumptuous holiday meal awaiting him at his lodgings made his eyes water in pain. What was taking so long? Haven’t we prayed enough? Still the service stretched on.

Suddenly, as the chazzan (cantor) reached a particularly stirring passage, the entire congregation burst into tears. Why is everyone weeping? Wondered the innkeeper. Then it dawned on him. Of course! They, too, are hungry. They, too, are thinking of the elusive meal and endless service. With a new surge of self-pity he gave vent to his anguish; a new wail joined the others as he, too, cried from the depths of his heart.

But after a while the crying let up, finally quieting to a sprinkling of exceptionally pious worshippers. The hungry innkeeper’s hopes soared, but the prayers went on and on. Why have they stopped crying? He wondered. Are they no longer hungry?

Then he remembered the cholent. What a cholent he had waiting for him! Everything else his wife had prepared for the holiday meal paled in comparison to that cholent. He fondly remembered the juicy chunk of meat she had put into the cholent when she set it on the fire the previous afternoon. The innkeeper knew one thing about cholent: the longer it cooks, the more enjoyable the cholent. He’d looked under the lid on his way to shul this morning, when the cholent had already been going for many hours. It smelled so good. Give it another few hours, and ahhhh. . . A few hours of aching feet and a hollow stomach are a small price to pay considering what was developing under that lid with each passing minute.

Obviously, that’s what his fellow worshippers are thinking, as well. They, too, have a cholent simmering on their stovetop. No wonder they’ve stopped crying. Let the service go on, he consoled himself, the longer the better.

And on the service went. His stomach felt like raw leather, his knees grew weak with hunger, his head throbbed in pain, his throat burned with suppressed tears. But whenever he felt that he simply could not hold out a moment longer, he thought of his cholent, imagining what was happening to that piece of meat at that very moment: the steady blending of flavors with the potatoes, barley, kishke and spices in the pot. Every minute longer, he kept telling himself, is another minute on the fire for my cholent.

An hour later, the cantor launched into another exceptionally moving piece. As his tremulous voice painted the awesome scene of divine judgment unfolding in the heavens, the entire shul broke down weeping once again. At this point, the dam burst in this simple Jewish innkeeper’s heart, for he well understood what was on his fellow worshippers’ minds. “Enough is enough!” he sobbed. “Never mind the cholent! Hashem forgive everyone for their weaknesses and untoward behavior. It’s been such a long time, shower the world with blessings and let us go home.

At last the service was over and the simple innkeeper joined his wife and enjoyed the Rosh Hashanah cholent.

Rosh Hashanahdike Zisseh Kartofl Cholent

Ingredients:

2 medium onions, chopped		1 cup barley
2-4 cloves garlic, minced		½ tbs coarse black pepper
olive oil (for sautéing)		1.5 lb. boneless shank, flanken or the kosher meat of your choice cut into pieces
2 tbsp. salt		4 medium potatoes, peeled and chopped
2 sweet potato, peeled and chopped		2 tbs . paprika
2 tbs honey		1 lb kishka

Directions:

Sauté the onions in oil until golden. Add the meat and brown on all sides.
Add the potatoes, barley and sweet potatoes.
Transfer the meat and onions to a crockpot
In 1 cup of water mix honey and spices. Cover with water.
Wrap the kishka in foil and set on top of cholent
Turn the crockpot onto before Rosh Hashanah begins, set the heat to low. Cook on low heat overnight.
On Rosh Hashanah, remove the crockpot insert from the heating element before you open it and serve.

May all your tales end with Shalom (peace)

Click here for more storytelling resources

Rachmiel Tobesman is a motivational speaker and Maggid (spiritual Storyteller). He is available for speaking engagements or storytelling, Click here to contact us

Please share this story with family and friends and let us know what you think or feel about the stories in a comment or two. Like us on Facebook or tweet us on Twitter

If the stories are not shared they will be lost.

Please share this story with others

The Widow’s Apples

Posted on Thursday, 3, September, 2020Thursday, 5, October, 2023 by Rabbi

“Rabbi, holy rabbi, have mercy on me! Please, give me some money so I can have something to eat for myself and my children on Shabbos!” With these words, the woman who had burst into the rabbi’s house broke out into tears. “I don’t have a penny to buy food for my orphan children!”

“Why didn’t you come yesterday,” said the holy rabbi, “when I was giving tzedakah (charity) to all the poor people for Shabbos? Today, I don’t have even a copper coin to give you!”

”I’ve never taken money from anybody,” the woman said, “but today I had to come to you. I have a stand in the marketplace, not far from here, where I sell apples. With the money I make, I’m barely able to support myself and my children. Yesterday morning, with the little money I had, I bought a basket of apples from a peasant. I was hoping to earn enough money to buy something to eat for Shabbos. But rabbi, no one bought my apples. They say they’re no good!”

“No good!” cried the rabbi.” Chas v’chalila (Heaven forbid) someone would say that Hashem’s apples are no good? What do they mean?”

“Rabbi,” she pleaded, “I call out: ‘Apples, apples, delicious apples that have a taste like the Garden of Eden.’ But they say the apples are bad!”

The rabbi asked the poor woman where her stand was in the marketplace and told her to go back there, promising her that she would have money for what she needed for Shabbos.

A few minutes later, the buyers in the market saw that the holy rabbi was at the widow’s apple stand calling out loudly, “kum’t arein geshmak sheynim epls far Shabbos koidesh! Epls far farkoyf! kumen aun koyfn!” (Come around. Delicious, beautiful apples for the holy Shabbos! Apples for sale! Come and buy!)”

When people heard that the holy rabbi of the town was selling apples, a crowd quickly gathered at the widow’s stand. Everyone wanted to buy apples from the rabbi. In only a few minutes, all the apples were sold.

“Do you see?” said the rabbi to the woman, as he gave her the profits, “A word fitly spoken is like apples of gold in a setting of silver.” (Proverbs 25:11) the rabbi continued, “May you be blessed with gold and silver from the apples you sell and may your children grow strong like apple trees and always act with kindness and sweetness.”

Waldorf Salad Recipe

Ingredients

½ cup mayonnaise		3 medium Granny Smith/Green apples — cored, and chopped
1 tablespoon white sugar		1 cup thinly sliced celery
1 teaspoon lemon juice		½ cup chopped walnuts
⅛ teaspoon salt		½ cup raisins

Note: ½ cup dried Cranberries or dried cherries can be used in place of raisins

Directions

In a medium bowl, whisk together the mayonnaise, sugar, lemon juice, and salt.

Stir in the apples, celery, walnuts, and raisins.

Chill until ready to serve.

May all your tales end with Shalom (peace)

Click here for more storytelling resources

Rachmiel Tobesman is a motivational speaker and Maggid (spiritual Storyteller). He is available for speaking engagements or storytelling, Click here to contact us

Please share this story with family and friends and let us know what you think or feel about the stories in a comment or two.

Like us on Facebook or tweet us on Twitter

If the stories are not shared they will be lost.

Please share this story with others

This story recipe and others can be found in the Once Upon a Recipe cookbook, We are pleased to announce that 18 (Chai – the magic number of Life) of the story recipes have been collected into the Once Upon a Recipe cookbook. If you are interested in obtaining a copy of this unique cookbook, contact us projectshalom1@aol.com

A Fish and a Guest for Shabbos by a Prayer

Posted on Friday, 24, July, 2020Thursday, 17, August, 2023 by Rabbi

“What a beautiful fish, I must buy it in honor of Shabbos (the Sabbath Day)!” exclaimed a Jewish woman excitedly to the maid who’d accompanied her to the marketplace. “How fortunate that we came nice and early this Friday.”

Because the fish was so large, it was very expensive, but she could well afford it. Her husband, a noted scholar and leader of the community, was also quite wealthy.

She herself was an exceptional woman. As the daughter of and granddaughter of holy rabbis, she well appreciated the delight and importance of a Torah atmosphere on Shabbos. Seeing her purchase energetically thrashing around in her basket, she joyfully thanked G d for enabling her to add to the beauty and holiness of the Shabbos table in such truly fine fashion.

That afternoon a carriage pulled up in front of their door, and a distinguished-looking man stepped out. No one knew who he was, but it was obvious from his appearance and his manners that here was a true Torah personality. Her husband welcomed him heartily, and with respect and deference invited him to stay for Shabbos.

The guest, who chose not to reveal his identity, definitely enjoyed Shabbos with his scholarly host in the luxurious setting, the whole time, night and day, he was nagged by a mystery. What was the reason for the amazing chain of events that led him to spend the Day of Rest so far from his home? Surely it was not just to have a pleasurable Shabbos. What was he supposed to accomplish here?

After Seuda Shelishis (the Third Meal on the Sabbath) the holy rabbi retired to his room to rest for a bit, but his feeling of unfulfilled purpose gave him no peace. He decided to do a shaalas chalom (“query by dream”). Before he lay down, he composed his mind carefully and focused on his query: “May Heaven inform me why I have been sent to this town. Where are the hidden sparks of holiness that I am supposed to elevate? What must I achieve?”

When he awoke, he had his answer. There is no special task for you to fulfill here, he was informed while he slept, nor anything to rectify. But on Friday morning the lady of the house had purchased a large fish in honor of Shabbos, and on her way home from the marketplace she had prayed: “Ribbono She Olam – Master of the Universe You granted me this beautiful fish in honor of Your holy Shabbos. Please also grant me a suitably pious and learned guest to enjoy this fish tonight.” As nobody in this generation is more worthy than you, you were “summoned” by Heaven to arrive here for Shabbos.

After havdalah and the melaveh malkah meal, therabbi made his departure. The host and his sons escorted him out to his carriage. Much to their surprise—and at change with accepted custom—their distinguished holy guest requested of them that they call the hostess out for the farewell too.

When she arrived, he said to her: “I was a great distance from here, but because of your prayer yesterday, I was compelled to travel all the way here to spend Shabbos with your family. Your prayers are powerful!”

6 1/2″ slices salmon fillet	juice of 1 fresh lemon
1 medium-size onion, thickly sliced	1 teaspoon kosher salt
1 cup water	1/4 cup raisins
1 Tablespoon brown sugar	6 bay leaves
1 Tablespoon honey	12 whole allspice

Prepare the marinade. In a 4- or 5-quart pot, boil onion slices in one cup of water for 3 minutes. Add brown sugar, honey, salt, and lemon juice. Stir; after cooking one minute, taste and adjust ingredients as needed.
Let the marinade cool. Add the salmon fillets and refrigerate in the pot for 3 hours.
Remove the pot from the refrigerator. Bring to a slow boil. After 20 minutes, add raisins, bay leaves, and pickling spice. Cook 5 minutes longer; remove from heat. Remove bay leaves.
Serve immediately or at room temperature. Store the fish slices in the marinade. It will keep in the refrigerator for one week.

May all your tales end with Shalom (peace)

Click here for more storytelling resources

Rachmiel Tobesman is a motivational speaker and Maggid (spiritual Storyteller). He is available for speaking engagements or storytelling, Click here to contact us

Please share this story with family and friends and let us know what you think or feel about the stories in a comment or two. Like us on Facebook or tweet us on Twitter

If the stories are not shared they will be lost.

Please share this story with others

Avraham was far from home as er carried his heavy bag filled with wares he sold. Avraham der Sukher was a peddler. He was very much alone, cold, and making his way down a road towards a village on the first night of Chanukah.

Avraham der Sukher saw the light of a Chanukah menorah in the window of a house and knocked on the door. The door opened, and Avraham heard the sound of two women arguing over whose latke recipe was better and which one they should make.

Yossel, a little embarrassed, explained that his wife, Chana, and his daughter-in-law, Rivka, couldn’t agree on how to make the latkes for Chanukah. Avraham saw the sad faces of 3 children as the two women continued to argue.

“Who needs recipes?” said Avraham der Sukher the peddler. “I’ll show you how to make potato latkes from ingredients found in his bag and the simple kitchen.”

As he looked around, Avraham der Sukher noticed a chicken looking in the window. “I think this chicken is trying to tell me something, but what could a chicken say?”

“I know!” shouted an excited child. “The chicken is telling you to add eggs.”

“I have heard of that,” agreed the peddler. And so he cracked and added six eggs to the batter, but it looked too watery. Another child chimed in, “add more matzah meal.”

“He comes into my kitchen and takes advice from chickens,” Chana said angrily.

“What else do you think we might want to add’ he asked her politely.

“Zal ir vaxn vi a tsibele mitn kaf in der erd (May you grow like an onion with your head in the ground)!’ she shouted.

“Ah, tsibelach (onions), that’s a good idea,” said Avraham der Sukher.

So Yossel’s son hurried to chop some onions.

Avraham added the onions and stirred the batter until it looked just right. Then Avraham pulled a big black frying pan from his sack and asked for some oil and they spooned the batter into the hot oil and fried the latkes until they were golden brown and crispy.

The plate was stacked high with potato latkes, and the whole family, including Avraham der Sukher the peddler, sat down at the table to eat. from were the best they ever tasted. They sang Chanukah songs and the children fell asleep listening to Avraham tell Chanukah stories.

Chanukah Potato Latkes

1-2 lb. potatoes

½-1 tsp. pepper

1 small-medium onion

1 tbsp. Kosher salt, divided

2 large eggs, beaten

oil for frying

¾ c. matzo meal

Sour cream and/or Applesauce, for serving

DIRECTIONS

Grate potatoes and onions in a large bowl

Working with a bit of the potatoes and onions at a time, add the vegetables to the center of a clean kitchen towel or cheesecloth, and squeeze out as much liquid as possible over a bowl. Repeat this until all of the shreds are dry.

Take the bowl of potato and onion juice and carefully pour out the liquid. This should reveal some paste-like potato starch at the bottom of the bowl. Reserve the potato starch.

In a large bowl, toss together the reserved potato starch, salt and the dried, shredded vegetables. Then gradually add the egg and matzo meal, alternating adding a bit of each at a time, until you are able to form the latkes into patties but the mixture isn’t too dry.

In a large frying pan or skillet heat about 1/4” oil until shimmering. To test if oil is hot enough, use a bit of latke batter and make sure it sizzles and begins to brown.

Form as many latkes that will fit into your skillet without overcrowding and into the hot oil. Fry until crispy and golden, about 2 to 3 minutes per side. Transfer to paper towels to drain, then sprinkle with a bit more salt. Repeat with the remaining latke batter.

Serve with applesauce, and/or sour cream.

May all your tales end with Shalom (peace)

Tell it to your children, and let your children tell it to their children, and their children to the next generation. (Joel 1:3)

Rachmiel Tobesman is a motivational speaker and Maggid (spiritual Storyteller). He is available for speaking engagements or storytelling, Click here to contact us

Please share this story with family and friends and let us know what you think or feel about the stories in a comment or two.

Like us on Facebook or tweet us on Twitter

If the stories are not shared they will be lost.

Please share this story with others

Curing Tea

Ingredients:

4 cups water2 cinnamon sticks2 tablespoons of loose black tea or 2 black tea bags4 cloves4 black peppercorns1-inch fresh ginger, thinly sliced1-2 Tablespoons Honey

Directions

In a medium-sized pot, bring the water to a boil.

Add the black tea bags or loose black tea to the boiling water.

Reduce the heat to low and add the ginger, cinnamon sticks, cardamom pods, cloves, and black peppercorns to the pot.

Simmer the mixture uncovered for 15-20 minutes to allow the flavors to infuse.

Turn off the heat and let the tea steep for 3-5 minutes

May all your tales end with Shalom (peace)

Tell it to your children, and let your children tell it to their children, and their children to the next generation. (Joel 1:3)

Rachmiel Tobesman is a motivational speaker and Maggid (spiritual Storyteller). He is available for speaking engagements or storytelling, Click here to contact us

Please share this story with family and friends and let us know what you think or feel about the stories in a comment or two. Like us on Facebook or tweet us on Twitter

If the stories are not shared they will be lost.

Please share this story with others

The went into the big city marketplace and listened, soon he discovered the merchant who sang out his wares most to his liking:

“Bagels, Bagels, Bagels

Get your fresh bagels here

Bagels make life worth living

Bagels, Bagels, Bagels

Bagels harness the power of heaven

Bagels are a fresh round of dreams

Bagels, Bagels, Bagels”

Bagel Recipe

INGREDIENTS

2 teaspoons active dry yeast

3 ½ cups bread flour or high gluten flour (you may need up to 1/2 cup for kneading)

4 ½ teaspoons brown sugar

1 ½ teaspoons salt

1 ¼ cups warm water (you may need ± ¼ cup more)

Optional Toppings

INSTRUCTIONS

In ½ cup of the warm water, pour in the sugar and yeast. Do not stir. Let it sit for five minutes, and then stir the yeast and sugar mixture until it all dissolves in the water

Mix the flour and salt in a large bowl. Make a well in the middle and pour in the yeast and sugar mixture.

Pour 1/3 cup of warm water into the well. Mix and stir in the rest of the water (the scant 1/2 cup that is remaining), as needed. Depending on where you live, you may need to add an additional couple tablespoons to about ¼ cup of water. You want a moist and firm dough after you have mixed it.

On a floured countertop, knead the dough for about 10 minutes until it is smooth and elastic. Try working in as much flour as possible to form a firm and stiff dough.

On a floured countertop, knead the dough for about 10 minutes until it is smooth and elastic. Try working in as much flour as possible to form a firm and stiff dough.

Lightly brush a large bowl with oil and turn the dough to coat. Cover the bowl with a damp dish towel. Let rise in a warm place for 1 hour, until the dough has doubled in size. Punch the dough down, and let it rest for another 10 minutes.

Coat a finger in flour, and gently press your finger into the center of each dough ball to form a ring. Stretch the ring to about ⅓ the diameter of the bagel and place on a lightly oiled cookie sheet. Repeat the same step with the remaining dough.

After shaping the bagels and placing them on the cookie sheet, cover with a damp kitchen towel and allow to rest for 10 minutes. Meanwhile, preheat your oven to 425ºF.

If you want to add toppings to your bagels, do so as you take them out of the water. Alternatively, you can use an egg wash to get the toppings to stick before baking the bagels.

Once all the bagels have boiled (and have been topped with your choice of toppings), transfer them to an oiled or parchment-lined baking sheet.

Once, Chacham went to the home of Tam to begin their journey to a faraway village, Tam, wanting everything to begin with a blessing, told his wife,Chana to prepare something to eat quickly so he and Tam could set out on their holy mission.

When Chacham returned home from their successful trip collecting to marry off an orphan girl, he told his wife that Tam’s wife made the most delicious dish he had ever eaten. In fact it actually had the taste of the Garden of Eden.