There is something cathartic telling someone that you are sorry if you hurt them or caused them pain in any way. My husband and I say we are sorry after every fight because my grandmother always told me to never go to bed angry. This was one of the many pieces of advice she gave me as a key to a successful marriage and I took them to heart because she and my grandfather were married almost 65 years. Every year, before Yom Kippur, my husband and I look each other in the eye and say, “I am sorry if I hurt you or caused you any pain this past year.” All of this and asking friends and neighbors for forgiveness is essential because the religious part of Yom Kippur only relates to what we sins between man and G-d. In other words, breaking commandments to do with Shabbat or keeping kosher, and so on.
The first time I said this to my husband I just welled up with tears and felt a huge weight lift off of me. It was a very strange feeling, catharsis.
Now we are celebrating the week long holiday of Sukkot. I do not have beautiful pictures of a Sukkah this year, but I will be posting about a lovely adventure with Mr. BT in the next few days.
Last night, I roasted chicken that I had stuffed with garlic, lemon, fresh thyme, and fresh rosemary. I placed the chicken on a bed of sliced butternut squash, drizzled on pomegranate molasses, and sprinkled turkish pepper all over. I served this with a wonderful Sephardic spinach patty that I made with ground walnuts. They are lovely and light, and could also be served as a main dish with another vegetable or salad.
Chag Sameach to everyone. I hope you are having lovely meals under the stars.
- 3 tablespoons olive oil
- 1 large onion chopped
- 4 cloves garlic crushed
- 2-1/2 cups thawed frozen chopped spinach squeezed dry
- About 1 cup freshly ground walnuts
- 1/2 cup whole wheat dried bread crumbs or matza meal
- About 3/4 teaspoon table salt
- Ground black pepper to taste
- 1/2 teaspoon cayenne
- 2 large eggs lightly beaten
- Flour for dredging
- Vegetable oil for frying
- Lemon wedges for serving
In a large skillet, heat the olive oil over medium heat. Add the onion and the crushed garlic. Sauté until soft and translucent, about 5 minutes. Remove from the heat and add the spinach, ground walnuts, bread crumbs, salt, pepper, and cayenne pepper. Stir in the eggs. If the mixture is too loose, add a little more bread crumbs and if the mixture is two dry, then add another egg. The mixture can be stored in the refrigerator for a day.
Shape the spinach mixture into patties 7.5cm (3 inches) long and 4cm (1-1/2 inches) wide, with tapered ends. Dredge the patties in flour and lightly pat off the excess. In a large skillet, heat a thin layer of oil over medium heat. Fry the patties, turning, until golden brown, about 3 minutes per side. Drain on paper towels. Serve warm, accompanied with lemon wedges.