Sara’s Muesli

photo-2Last week my mother-in-law Lillian Saiger passed away and the family sat Shiva in Toronto.  This time I was not the mourner, but the supporter, and watching from that perspective allowed me to see the beauty and choreography of Shiva.  As I sat with my husband, sisters-in-law, and Uncle Dave, I observed the sadness, loss, and the intensity of their mourning, but there were other aspects to this rich tradition.  Friends and family arrived to share stories of my mother-in-law, some even walked in carrying photos, others talked about her recipes.  People showed  their respect by coming by to wish their condolences, but their kindness was also demonstrated as they quietly dropped off a plate of their favorite dishes for the family to share, small gifts meant to console and sweeten the bitterness that the family was experiencing.   Plates of home-made poppy-seed cookies, a loaf of banana bread, a noodle-cheese kugel, Quiche, home-made cupcakes and red velvet cookies.  People provided meals, even from a distance, a salve to help heal the wounds.

I listened to stories of my mother-in-law from people who knew her from various stages of life, and learned all kinds of things that I didn’t know.   She wore bikinis, as a young woman she smoked, she invited my father-in-law on a date soon after they first met.  A South African friend shared that my mother-in-law was her mentor, and told me that when she first moved to Toronto, my mother-in-law took her under her wing and encouraged her to play bridge so that she would meet new people.  I met someone who told me that just after her husband passed away, Lil insisted that she join her for Shabbat dinner.  I watched my children, nieces and nephews come together as part of this choreography, with such grace and beauty, each one finding their unique way to help and support each other and their parents.

Were there any great surprises, not really.  I found out that there was an explanation for why my mother-in-law’s fricassee recipe looked darker and richer than my version. I was missing an ingredient.  During Shiva Lil’s niece Carol told me that when Lil gave her the recipe, she said to add a little grape jelly, grape juice, or even some Manishewitz.  I was so taken aback, how was it that I never knew this, but Carol reassured me that it wasn’t that Lil had intentionally left out an ingredient, but rather that the recipe changed over the years, a work in progress.

On the last morning the Cappe girls provided breakfast, the last meal before the mourners “got up” for the customary walk.  It was the final dance, and after the davening we sat down to a meal that Lil would have approved of, and enjoyed.

Sara’s Muesli

4 cups rolled oats
1 cup unsweetened coconut
1 cup toasted almonds (chopped or I used almond slivers)
1 cup of seeds (I used sunflower or pumpkin)
1/4 cup chia seeds (optional)
1.5 cups dried fruit (I used raisins and craisins)
1 cup light coconut milk
3 cups milk (I used almond milk)
1 tsp vanilla
4 tbsp maple syrup
Cinnamon (to taste)
1 package frozen blueberries

Toast the oats and coconut on unlined baking sheets at 325 for 5-7 min (take out before the coconut burns)
Toast the almonds on the stove until browned.
Combine all the ingredients in a large bowl and stir. Leave overnight and it’s ready to eat the next morning. Serve with yogurt, berries, more nuts or dried fruits. Sometimes in the morning I add in a bit more milk if it’s mostly absorbed.  NOTE: Enough for a crowd and as is customary to say in Toronto, auf simchas.

Enjoy!

Irene

Teriyaki Chicken

Photo taken by Micah

Photo taken by Micah

Years ago I was in Israel during Passover, and at the end of the chag  I was visiting my sister-in-law Fern in Bet Shemesh. On the last evening, after the chag was over, she took us to her neighbor’s home where I experienced my first Mimouna, a celebration that Moroccan Jews have at the end of the holiday.  Apparently it is a kind of open house, no invitations required, allowing friends and family to join together and break the week-long prohibition against leavened bread.  Sound familiar?  We do something very similar at the end of Yom Kippur,  but unfortunately we end Passover in a very different way.  We typically rush out for pizza or pasta or any carb laden meal, all of which is very unsatisfying.   What a sad way to say goodbye to a holiday that we have devoted so much time to,  and then leave so eagerly.   I loved being at that Mimouna,  just like I love going to our friend Fredda to break the fast after Yom Kippur.  There is a lot to be said for after-parties, everyone is relaxed and is anybody really ready to say goodbye?

I propose that we adopt a similar ritual to Mimouna, but instead of Moroccan sweets and mufleta, (a flat bread served warm with honey) we end Passover with a post-chag BBQ.  Corn, hot dogs, hamburgers, fresh buns, and my new favorite, Teriyaki Chicken.  Any takers?

Teriyaki Chicken

2-3 pounds boneless skinless chicken thighs ( i do not recommend breasts)

Marinade

1/2 cup mirin

1/2 cup soy sauce

One 2-inch piece of fresh ginger, peeled and grated

Combine mirin, soy sauce, and ginger in a large freezer bag.  Add the chicken thighs, force the air from the bag and seal.  Make sure the marinade covers all the chicken and refrigerate for at least 8 hours, flipping it over a few times so both sides get marinated.   Drain the chicken and reserve marinade in a small pan.  Bring marinade to a boil, reduce heat, and cook for a few minutes.

Grill chicken over a high heat, or pan fry (put a tablespoon or two of canola oil in the pan and heat) in a cast-iron skillet, for about 3 minutes on each side, then cover, lower grill or flame, and cook for about 15 minutes total.  Brush with marinade as needed.  Do NOT overcook!   Slice in 2 inch strips.   Serves 4-6.

Note: I served this plain, but they would be delicious in a brown rice bowl with steamed veggies, or in a sandwich!  Reduce soy sauce if you prefer less salt, or add sugar if you like a sweeter teriyaki.

Enjoy,

Irene