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For a good (and sweet) New Year.

Yesterday we packed Piper, a loaf of Challah, and a pan of Tzimmes in the car and headed out to my parents house to celebrate Rosh Hashanah.  As I’ve gotten older, I’ve grown fond of New Year’s traditions, both those ubiquitously celebrated and those observed on a smaller scale.  I love all of the possibility, renewal, and reflection that exists on the cusp of a new year.   Perhaps the realization that there are so many celebrations occurring at different times of the year is a testament to the idea that, surely, in every unfolding moment there also exists the potential for the same qualities that I have come to love and explore in a more focused manner a few times a year.  Growing up with a Jewish father, I do have personal ties to Rosh Hashanah.  It brings me joy to continue this tradition with my family.  During Rosh Hashanah, and during many other new year’s celebrations around the world, the food that we eat is symbolic.  Most of the year, Challah is baked into a straight, braided loaf.  For Rosh Hashanah, it is traditional to bake a round loaf representational of the cyclical nature of life and another year to come.  We eat apples dipped in honey in hopes of a sweet year to come.

Wishing those observing L’Shana Tova, and to all of you a day filled with possibility, renewal, and reflection.

Tzimmes for the whole family: carrots, sweet potatoes, shallots, and prunes slowly cooked in freshly squeezed orange juice.
Tzimmes for the whole family: carrots, sweet potatoes, shallots, and prunes slowly cooked in freshly squeezed orange juice.
Our first round Challah, shaped with Will's help.
Our first round Challah, shaped with Will’s help.
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3 thoughts on “For a good (and sweet) New Year.

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