Saturday, September 29, 2012

Biblical Feasts

This second post before we head out of town again is all things Biblical.  In one of our recent posts, we made "The Matriarch Sarah's Cheese for Children" out of our Food at the Time of the Bible: From Adam's Apple to the Last Supper by Miriam Feinberg Vamosh.  We made it in honor of the story in Genesis, Chapter 18, when Sarah was preparing food for Abraham's three special visitors.  On that day, you may remember we also made the sourdough starter, which was left to sit for four days, so that the same could absorb yeast from the air, as in Biblical times.  Here, we continue with that recipe and more.
After we let our starter sit for four days (I must say, it looked better for this next part on day three versus day four), we added to it 6 cups of whole wheat flour, 2 cups of hot water, and 2 teaspoons of salt.  We mixed it well to form a dough.
 Then, we kneaded it "on a floured surface with floured hands for at least 10 minutes."  Then, you "place in a bowl and brush all over with olive oil" (about 2 tablespoons).  "Cover and leave to rise for 3-4 hours."  (Unfortunately, ours never rose, so I knew we were doomed.  Again, this is where I thought our starter looked more yeasty on day 3 versus 4, as the recipe suggests.)
 Finally, preheat your oven to 350 degrees, then knead your dough again before shaping into two small loaves.  Here are ours, not looking too promising.  "Place on a baking sheet and bake for 1 hour."  (Ours came out hard as bricks.  Oh well.)  The next recipe was a winner ...
For our next recipe, we made the "Jacob's Lentil Soup" in replication of the stew given to Esau by Jacob in Genesis 25:34.  For the same, you need 1 1/2 cups split red lentils (I couldn't find the red, so I used regular, which worked out fine), 6 cups chicken or vegetable stock, 1 medium onion, cubed, 2 stalks chopped celery, 1 chopped leek, 1 cubed carrot, 1/2 teaspoon of ground cumin, 1 tablespoon of white wine vinegar, salt and freshly-ground black pepper, 1 medium onion, sliced, olive oil, and croutons.  For the first step, "put the lentils in a pot with the stock and vegetables and bring to a boil" (as you see here).  "Simmer for 30 minutes, until the lentils have disintegrated.  If too thick, add water" (I didn't need to).  "Add cumin and wine vinegar and season to taste.  Fry the sliced onion in the olive oil until almost caramelized and add to the soup.  Serve hot with croutons."
 It was actually quite good!
And also, I wanted to post about our Home Scholars (our homeschooling co-op) meeting last week, when Hannah taught us about Biblical feasts.  Here is her table setup!
 First, she read to us from A Jewish Holiday ABC by Malka Drucker, reminding us that as Christians, we always remember Jesus as a part of the Biblical feasts.
Here are Mags and Olivia (all gussied up), listening to the stories.
 Then, after some more reading and discussion of feast food, she showed us a real shofar.
Here, Hannah is demonstrating for us how they use a Jewish prayer shawl.
After the presentation, we made little paper shofars and banners.
Here are Mags and Olivia, working on theirs!
 Then, we sang some songs and "blew" our new paper shofars to the music!
Here is Maggie's shofar!  :)
 And here is Liam's ...
 ... and Olivia's!  :)
 Thank you for letting me share and please be patient until the next post when we can get back into town.  May God be with you!  :)

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