September 10th, 2009


Poem: "The Mullah Goes to Chelm"

This poem came out of the September 8, 2009 Poetry Fishbowl. It was inspired by prompts from janetmiles (about Chelm) and Doug Edwards (about the Mullah), plus my own fascination with the Tzadikim. This poem was sponsored by janetmiles.

The Mullah Goes to Chelm

One day, after a few too many adventures,
the Mullah decided to leave his homeland and travel.

Some weeks later, the Mullah came to the town of Chelm.
“Assalamu ‘alaikum,” he said to the man at the gate.
But the man at the gate did not reply.

“Why do you not say ‘Wa'alaikum assalam’ to me?” asked the Mullah?
“Because we are all Jews here,” said the man. “Shalom!”

“How interesting!” said the Mullah.
Straightaway he went to the synagogue
and began discussing religion with the maggid.

The maggid chose to tell the story of the Tzadikim Nistarim,
the 36 righteous men for whose sake the world is not destroyed.

“If I meet one of them,” the Mullah said fervently,
“I shall treat him very well indeed!”

“That’s the challenge, you see,” said the maggid,
For to do that we must treat everyone so well.
They are all in disguise; no one but God knows who they are.
They could be anyone at all.”

“Even that one?” said the Mullah,
pointing to a drunkard passed out beside the synagogue.

“Well,” said the maggid,
“it’s a very good disguise.”

Apple Harvest

Here is a post with some fun trivia about apples. One of the things I'd love to do with entirely too much money is collect apple trees. As there are over 1,500 varieties ... I'm going to need big orchards. At home I have a Criterion, a five-way, the "birdgift tree" with its small sweet yellow apples, and assorted crabapples.
Kneading, Cheap Cookin

Leftover Makeover: Meat in Gravy

Many recipes for roasts and other hunk-o-meat dishes leave a substantial quantity of leftovers. Not everybody likes leftovers as such. However, leftovers remade into a different dish are more appealing. Here is a process for one type of “leftover makeover” …

1) Remove all the meat from the bones. Set aside gristle, thick skin, and big globs of fat, too. (These scraps may be saved for making stock later.) Chop the meat into bite-sized pieces. Reheat the meat.

2) Add hot gravy. This can be homemade gravy, canned gravy, or gravy made from a packet mix. Here are some good combinations:
Beef or venison – beef, mushroom, or brown gravy
Lamb or goat – mushroom or brown gravy
Poultry or fish – chicken, turkey, or white gravy
Pork – pork, chicken, or turkey gravy
Seafood – chicken or turkey gravy
You should have about twice as much meat bits as gravy. A typical packet or jar of gravy will yield about one cup, so aim for about two cups of meat.

3) Pour the meat in gravy over a starchy food. Good options include pasta, rice, couscous, barley, potatoes, bread slices, or biscuits.

Note: If you are making something like pasta or couscous that requires cooking liquid, don’t use plain water. Use broth (preferably the same kind as your meat), water with bullion cubes, or water with some other seasoning such as maggi cubes.