I have always found graduations moving. Just hearing that first note of Pomp and Circumstance makes my eyes well up with tears, but listening to a young group of male and female rabbinic students, including my older son, walking in to their ordination ceremony singing Ozi v’Zimrat Yah was stirring. We were watching a new generation of rabbis marching down the aisle, stepping forward to carry on the traditions. As wonderful as it was, having family and friends join us to witness the occasion, made it even more special.
Being in New York City was great, even during a week when the sun rarely shined. Taking long walks each day, exploring the city and, of course, eating. Here were some of the highlights. An exhibit at the New York Public library celebrating the 100th anniversary, going to the High Line in Chelsea, breakfast at Clinton Street Baking Co. , a wonderful brunch at my daughter’s new apartment in Williamsburg, and dinner at Pulino’s. The post-graduation dinner was a success, catered by The Kosher Marketplace , it included Sweet and Sour Turkey Meatballs, one of David’s favorite dishes.
When it came time to return home, I found it incredibly hard to say goodbye. The gloomy weather reflected my mood. Just after arriving at the airport in Newark we bumped into Stephanie S. whom I had met in Houston earlier this year, close family friends of my soon to be machatunim. Travelling with her family, she had one child asleep in the stroller, another child in tow, and was overloaded with bags, toys and drinks. We chatted while standing in the security line, and as I watched her I was flooded with memories of travelling with my own children at that age. I wanted to tell Stephanie to cherish the moment because I know something that she doesn’t, that in the blink of an eye she will be attending her children’s graduations.
David’s Favorite Meatballs
2 lbs. ground turkey
1/2 cup bread crumbs
3 large eggs, beaten
2 cloves minced garlic
salt and pepper to taste
Mix ingredients and make golf ball sized meatballs.
1 can whole cranberry sauce
1 jar chili sauce (about 1 1/2 cups) or ketchup
2-3 Tbs dark brown sugar
2 Tbs fresh lemon juice
Combine sauce ingredients and cook for about 10 minutes. Add meatballs and cook over low flame for about one hour.