Category: Food

Gefilte fish and chicken and being Jewish in Australia

personby Gillian Polack
schedulePosted on

I am currently adding recipes to my Patreon page, and thought that this little piece might be of interest to everyone here.

Growing up as an Orthodox Jew (Modern Orthodox, Australian Orthodox – more interested in learning, community and food than in matters religious, unless we could argue about them – my favourite argument will always be how kangaroo can be seen as potentially kosher) in Australia is a most extraordinary thing. For one thing, it doesn’t matter how many generations your family has been in the country, too many people assume that you are a recent arrival, simply because you are Jewish. Some even try to spot an Israeli accent. In my case, this is very imaginative of them.

The classic case of this was at a New Year’s Eve party in Canberra. I was in a group of people, one of whom had recently taken out citizenship. We were talking about where our folks came from, and when, as one so often does. We were all very open about our origins, religions and background. We also had a lengthy discussion about date of arrival. Of the group, my family was the earliest arrival by at least one generation, and the new citizen’s was the most recent. My family started coming here about 150 years earlier than hers. After a bit (conversations can be very long on New Year’s Eve) we turned to weddings. The new citizen turned to me and asked intently, “What would your parents do if you married an Australian?”

A nasty reminder (well before the present thrum of hate) that Jews are somehow considered different, even in a very tolerant country was when I was nine years old, and was personally accused of killing Christ. At the time I was very bewildered, because I knew who he was and when he lived, and I also knew that I was nine years old. I could not reconcile the contradictions, so I nursed the puzzle until I had antisemitism sorted out sufficiently that I could deal with it. What I asked at the time was “Does this mean I invent time travel?”

What has this to do with cooking? Well, one thing that regular hints of prejudice does is to drive one to reconsider. I have friends who, when discriminated against, or subtly insulted, reject their past and tried to “fit in”. That is a legitimate decision, but has never been a road I have followed. Nor has it been a road my parents followed. What we do when faced with “not belonging” is to strongly reassert our complex cultural identity. That is to say we share it. And the easiest way to convince someone that to be Jewish is still to be human is to feed everyone in sight. After all, everyone eats, even if our religions are a bit different.

If the way to a man’s heart is through his stomach, then a way to a person’s cultural appreciation follows the same route. People around me are forcibly introduced to Judaism. You know the method. It is stark and awful. Eat this chicken soup! Have a kosher chocolate! Try one of my Mum’s famous biscuits, after all, it is Passover next week!

That is the skeleton in the closet, the dread reason for me handing out food to everyone in my vicinity. It’s sort of nice to be thought a human being, and food definitely helps smooth the way. Mind you, the food can end up taking over your life. I no longer feed people to convince them I’m human. I feed people because I’ve fallen in love with feeding people. And the great thing is that many friends return the favour.

That’s the skeleton in the closet and explains why one whole tier of my Patreon contains recipes and food stories. It also explains why I was once a pro blogger. The skeleton under the bed is a different matter. As well as studying history at university, I studied some archaeology, so Mum let me have her old skeleton (not the one inside her, but the one she used before she dropped out of medicine). I called it George and I called it Yorick, depending on which head I was using. A skeleton with two skulls is very useful for understanding mandibular articulation. And, since my bedroom at this time was 5’3” by 7’, the only storage place was under the bed.

To get back to food (which neither George nor Yorick was/were, not having been kosher at any stage in his/their spotted past – the spots were some sort of mould, Mum suggested, but dissuaded me from running tests) my family demonstrates that minor prejudice can lead to the most wonderful, food-based friendships. That’s a good reason for a whole chapter on it in this book. This is the food that led to the friendships which make up the rest of the book. Isn’t there a children’s rhyme that goes something like that?

My father’s mother’s cooking was very Anglo-Australian. Mum says that her favourite desserts were blancmange, jelly, icecream or stewed fruit. Her standard Sunday dinner was soup (mostly “Jewish penicillin” ie chicken soup), a roast of lamb plus three vegetables, salad, with fruit and icecream for dessert. As you can see by the dairy product at the end, she did not keep kosher. She also followed the Anglo at the expense of the Jewish – I was brought up with Friday night dinners of the same menu (sometimes the lamb was replaced by chicken or beef, and the icecream was always replaced by a non-dairy dessert) with the leftovers for Saturday lunch. This was the natural compromise between Dad’s Anglo upbringing and Mum’s strong Continental Jewish tradition.

Mum was in tears when Dad proposed to her and said, magnanimously, that he was prepared to tolerate a kosher kitchen, as long as it was “done properly”. He was very good at keeping the rules once he started, even though he wickedly told people about an atheist friend who “knew he was Jewish because he could not bear to drink a glass of milk after his ham sandwich”.

This post would be lost without recipes. Let me share my family gelfilte fish recipe, and its very important alternate.

 

GEFILTE FISH

I have, alas, been unable to try out or even taste test this recipe. I am also told I’d be a lot nicer as a person if only I had been able to eat gefilte fish when I was young.  How I obtained it was by asking my grandmother. She explained it in detail, went away, made gefilte fish, then updated her explanation.

Ingredients

minced fish (use three different types of white fish – Grandma’s standard varieties are Murray Perch, garfish and mullet – she says to avoid anything pink. My suggestion is that if you get tuna or something then just put frills around the plate holding the pale rose gefilte fish and serve it as the Barbara Cartland variation)

eggs

fine matzah meal (made of ground-up matzo – unleavened bread – a yeast free bread that tastes like very bland dried biscuits, but is brilliant to cook with.)

 

Method

Mix minced fish with eggs and matzah meal and knead until firm. For proportions, what you want is a firm-ish mixture that holds its shape when you knead it. Start with the fish, then add eggs and matzah meal until it is a smooth, heavy paste (a damp, dumpling like consistency). Let stand a while.

Mince again, and mould into balls. Flour hands with fine matzah meal between each shaping.

In a big saucepan, place fish bones, topped by sliced onions and carrots. Add water. Bring to the boil. Add the fish balls, one at a time (use a spoon and be very gentle). Keep the broth on a slow boil until the fish is cooked through. Season to taste.

 

What does a good Aussie Jewish family do at Passover when several loud-voiced members have nasty fish allergies? Grandma makes them gefilte chicken, and everyone prods me under the table and asks “Where do you think Grandma got her three types of chicken from, eh?” My ribs were fragile the first night she served this delicacy, as almost every family member had the same idea and dug me in the ribs to emphasise their pungent wit. Gefilte chicken goes excellently with pickles and a bit of salad.

GEFILTE CHICKEN

Ingredients

take 2 chicken breasts and mince (if you don’t want this to look traditional and white, you can just use chicken mince – but the fat content may make them shrink; if you are using mince, I suggest 400 g and medium sized egg)

2 large eggs

salt

pepper

chicken stock

 

Method

Mix all dry ingredients and let stand a while. If the mixture is at all liquid add fine matzo meal to stiffen it. Make into balls using at least a tbs of mixture at a time (coat your hands with matzo meal to stop the mixture sticking).

Bring chicken stock to the boil, then lower the heat and place balls gently in the broth. Let cook gently, with the saucepan covered. Test to see when cooked (should take around 45 minutes).

The Importance of Fruit Cake

personby Gillian Polack
schedulePosted on

I keep forgetting to introduce my books to you! Let me remedy this.

This week, someone (a very generous someone) posted about The Year of the Fruit Cake. They said lovely things about it and about my writing. While I ought to simply share the post, or at least repeat the words, this week I am terribly, terribly Australian. Just saying that someone said nice things is blowing my own trumpet in Oz. Tall poppy syndrome is one of our big cultural babies and so I cannot repeat things without feeling as if I need to be cut down. This is, of course, a really bad way of letting you know about my book.

The Year of the Fruit Cake won me a nice trophy and mentions in many places. I will never understand this, because it’s not that easy to read. It’s at the literary end of SF. I wanted to write about a difficult set of subjects (including perimenopause) and I wanted to do it with science fiction and I used so many of the things women experience at that time of life in Australia to shape the novel. Not just as the subjects dealt with in the novel, but in the storytelling itself.

When I went through perimenopause my body was unreliable, so the narrators are unreliable. Everything is personal.

My memory had blips, so my main character has major memory issues.

So many friendships had to be renegotiated, especially those with men and with younger women, who mostly had not idea of the magnitude of the changes and that hot flushes were not just an excuse to wield a pretty fan. Our society lacks story that explains these changes, so I turned one of my perimenoapusal women into an alien.

Eventually I discovered that one of the issues I and my cohort faced was gentle shifts along gender spectra. OK, not so gentle. Now I’m past it, my body doesn’t want to declare how very female it is one minute and that it’s increasing in testosterone the next. I have settled into being female, but not into being female in the same way I once was. The aliens in the novel with their twelve genders are closer to my physical reality than I like to admit. I gave them at least one shift that was delightful. I wish I could do the same for human women. Perimenopause was a nightmare for me, so I made those physical changes a nightmare for my alien-in-human-body.

Also, I wanted to write about othering. Australia is not good to older women, so I wrote about the process of becoming an older woman and having to find new ways of living in society. I had no idea the same thing (in a more extreme version) would apply to me right now as an Australian Jew. I had no idea that this year I would live in a year of Fruit Cake, with an uncertain future and a society I thought was stable turned chancy.

I entirely thought chocolate would remain important and I was totally correct about that, thankfully.

The novel is a slow read and I will never write one as difficult again… but I got some things far too right. I’m glad that one of them was chocolate.

Regency Comfort

personby Gillian Polack
schedulePosted on

This week, we all need a distraction. Too much bad stuff is too close to home for too many of us.

Food is a fine distraction and a bunch of people in my vicinity are talking about Jane Austen and about Bridgerton, sometimes in the same sentence but mostly in quite different conversations. I happen to have some well-tested recipes from events past. I actually have several cookbooks worth of recipes from Jane Austen’s family and from the south of England at precisely the right time, but the ones I’m giving here are tested and are delicious. They are, in fact, from a cookbook I wrote many, many years ago, when I was younger and more charming. They are in Australian English and I’m quite happy to translate if translation is needed. One dish is for summer and one for winter, for obvious reasons.

I hope these dishes improve your week.

Ice-cream

Ingredients:

Twelve ripe apricots
375 g icing sugar
600 ml cream


Method:

Pulp apricots. Blend with icing sugar and cream. Freeze it then mould it. Keep frozen until ready to serve.

 

Moonshine Pudding

Ingredients:

A loaf of thinly sliced bread
Butter
Currants
Glacé cherries
Candied pineapple
Other glacé fruit900 ml cream
6 egg yolks
½ nutmeg (grated)
Sugar

Method:

Layer the bottom of a baking dish with bread and butter. Add a layer of currants and candied fruit. Add another layer of butter, then more candied fruit. Continue until the dish is full.

Mix cream, egg yolks, nutmeg, and sugar. Pour the mixture on the pudding. Bake it in a moderate oven for three quarters of an hour.

And, if things get too bad, have this for breakfast and then go back to sleep:

Windsor Syllabub

Ingredients:

1 bottle of sweet sherry (750 ml)
6 dessert spoons sugar (or thereabouts)
1 ½ teaspoons nutmeg
1 teaspoon of cloves

Whisk

Add 1.200 l milk and 300 ml cream (thick, but not thickened).

Mix well and serve.

Weighty Matters

personby Nancy Jane Moore
schedulePosted on

Every time I see an article about losing weight, it asserts that one cannot lose weight by exercise alone. And yet the only times in my life when I have lost a significant amount of weight, it was due to exercise.

This wasn’t ever a planned program, just the side effect of a significant increase in exercise. The first couple of times, I lost weight because I was suddenly doing a lot more walking.

That happened when I started college and lived on campus without a car at the University of Texas (the original one, in Austin), which was a large campus. The summer afterwards I also worked at the state capitol and walked to work as well as around campus.

My second year in law school, my financial aid didn’t come through, so I loaded trucks for four hours for UPS every morning before school. I dropped a lot of weight and got into good shape despite the fact that I stopped for donuts for breakfast on the way to work and drank Coke from the machine while I was there. And then often got biscuits and gravy from the cafeteria when I went to school.

(That may sound great, but I also recall I never got enough sleep that year and also had several colds. The exercise was great, but the lifestyle wasn’t.) Continue reading “Weighty Matters”…

Radical Hospitality

personby Nancy Jane Moore
schedulePosted on

Last weekend I saw a movie that combined science fiction with political activism and food: Earth Seed: A People’s Journey of Radical Hospitality. It was the start of the documentary’s national tour; you can see the schedule here.

The name Earth Seed, of course, comes from Octavia Butler’s Parable of the Sower and Parable of the Talents. These books have not only resonated with science fiction readers over the years, but also have become focuses for activist groups. They seem all too relevant, in part because they were written in the 1990s about a future starting in 2024 that isn’t as far removed from our own as we would like it to be.

The People’s Kitchen Collective – an Oakland group that has been providing meals for events and gatherings for many years – decided in 2023 to do and film a pilgrimage up California from Los Angeles to Mendocino that echoes the path taken by Lauren in Parable of the Sower.

Along the way, they meet with various community groups and prepare amazing meals while having deep discussions with the people.

It is a movie that inspires activism and community building and, to use their phrase, radical hospitality. In fact, a great deal of the movie as well as the discussion after the screening focused on what those words truly mean.

The film begins in Los Angeles, particularly in Altadena, where it includes a visit to Octavia Butler’s grave. Many of the places where they filmed were destroyed in the fires earlier this year, which made the screening especially poignant. Continue reading “Radical Hospitality”…

Treading Lightly – Glass

personby Pati Nagle
schedulePosted on

Treading Lightly is a blog series on ways to lighten our carbon footprint.

So in 2022, I wrote a Treading Lightly post about cheese. Recently I realized that one of the photos in that post needs an update. It’s this one:

Still grating my own cheese and loving it, but I no longer keep it in plastic. I am working to eliminate as much plastic as possible from my life. Single-use plastic for sure. I recycle as much packaging as possible and I prefer to buy products that aren’t packaged in plastic (or made from plastic).

Regarding this obsolete photo, I have also been ditching things like my massive collection of Tupperware, some of which is pictured here. I did not do this lightly! I spent years and a ton of money building a Tupperware collection that served my every need. I was even a Tupperware sales person for a while. (That didn’t last long; not my scene.)

Recently, with growing awareness about the health problems caused by microplastics, I began to want to minimize my physical contact with plastics. Does Tupperware shed microplastics into the food it contains? Does it shed them into the water that’s used to wash it? Into the food that’s (Ghu forbid) cooked in it? I have my suspicions, and I’m definitely more comfortable storing my food in glass.

Enter my new collection of glass jars. It took a while to move everything out of the Tupperware or the original plastic packaging and into this array of canning jars. I love them! I can see the contents better, and they have this lovely gleaming glass aesthetic going on. Shiny, kinda old-fashioned and homey.

For stuff that I’d been keeping in its original plastic packaging, I discovered that not only could I see it better, the jars are more efficient for storage than the plastic bags. Case in point: brown sugar.

Stored in the “resealable” plastic bag, my brown sugar would always dry out. Even if I cleaned all the sugar out of the seal, and then folded it down and clamped it shut with a binder clip, it dried out. I tried adding a little clay thing that you soak in water, no go. The sugar dried out. As soon as I put it in a glass jar, it stayed moist without any fuss.

Even better, it’s easier to get stuff out of the jars without spilling it than to get it out of plastic packages. That brown sugar, when I tried spooning it out of the plastic bag, would end up all over the counter. With the jar, I spoon it out and rarely lose a grain.

That goes for the cheese, too. Here’s the updated photo:

The cheese looks prettier in this glass! (The cheddar is white cheddar, btw.) The jars are easier to open and close. Measuring from them is a breeze. They fill the shelves more efficiently. And they cost a fraction of what Tupperware costs.

I absolutely love keeping my staples in glass.

Give it a try! At least for the brown sugar – you will love that.

Small Lives in Winter

personby Gillian Polack
schedulePosted on

The title makes my life sound like an elegant painting. It is not, alas. It’s not nicely synchronised in colour, time, or any kind of harmony. In fact, this post is late because last night was midwinter being midwinter being midwinter. It was 4 degrees (39.2 for all those who prefer Fahrenheit) at 6 pm and I’m just warming up now. Me heater is on and I’ve moved from the night-time down dressing gown to the daytime oodie* and I will write this afternoon. I was supposed to run messages. A friend was going out and got the urgent things for me (paid in very fine chocolate and coffee) because today’s warmest was riddled with wind from the snow, which makes walking very difficult for those of us with arthritic joints. I can’t catch a bus because the nearest bus stop is too far away on days like this and I have been eating junk food. It’s one way of dealing. Not the most sensible, but it got me through last night and this morning. Tonight I’m back to being sensible. Between now and then, I must write some novel. This is my atonement for eating junk food. If I eat garbage I must produce good words, to keep the world in balance.

The novel is a vampire novel (of sorts) and my characters, too, will be eating junk food. What is junk food to a vampire/werewolf cross? I still have to work that out. I have ten minutes…

 

  • Spellcheck tells me I intended to write ‘foodie’. Given my recent eating habits, I fail at foodiedom and defy Spellcheck.

More on living Jewishly in Australia

personby Gillian Polack
schedulePosted on

I don’t normally share here what I’ve posted elsewhere, but I wrote something quickly for Facebook and realised that it meant more than I realised and so I’m sharing it. I suddenly saw that what I thought was unique and personal, told a story about Australia and Australians and the different places Jews hold in this country. It’s not a full picture, or even close to a full picture. It’s how much of Jewishness is out of sight in Australia and how some of us handle this.

In other places I am still the person I always was, in Canberra no-one wants me to give talks to to be seen in public. Most people don’t hate me, but folks who have known me for years and even decades have recently started demonstrating a whole bunch of reactions to my being Jewish. For some, I’m hurting others simply by being myself: a couple of people have recently informed me of how privileged and white I am and how much of the cause of problems (both in Australia and elsewhere) can be blamed on me. For others, I’m a low priority in their life where previously I was a close friend, and when these old friends cluster or when a group of those who think along these lines get together, if I say something it will be instantly contradicted before anyone stops to consider what I actually said.

A part of this is because I’m forever-unwell and Australia does not handle illness with much style. Most of the change has, however, happened since COVID (which taught so many of us to not be our best selves) and especially since October 7. There are whole social groups and work-related groups I’m now simply not reminded of or invited to because I’m Jewish, and there are others I may share as long as I do not assert myself too much. The most amusing part of the whole shebang (and it really is amusing) is that I am not considered an expert on much at all in the circles that do not want me round. Given that I have two PhDs and another one about to be submitted and all kinds of books written and conference papers delivered and research done and talks delivered and… I am an expert in those topics, this is a very peculiar kind of wilful blinkering.

All of this is local. It has led to big lifestyle changes and those led to some thoughts on Facebook. Those thoughts (with amendments) are the rest of this post.

I’ve talked before about being a giraffe. My giraffehood comes from being the first Jew many Australians have met.

“Oh, I’ve never met a Jew before,” a person informs me, and looks at me as if I am in a zoo. This is why I call it being a giraffe. I’m willing to talk openly about my Jewishness, so I’m a giraffe who answers questions. The questions and comments used to be mostly kind and fair. They are less so right now. At the moment, after the surprise that I’m actually Jewish, I’m informed who I am and what I think and how horrid I am if I don’t use the words they tell me to use and announce my self-hate at once. Once a week, without fail, I’m told that either I worship Satan or murder children. (For anyone wondering, I have not done or ever have wanted to do either of these things.) These questions and comments, when experienced several times a week, make me feel as if I’m on show.

Today something provoked a very different memory.

In the days before COVID and before the current rise in antisemitism (so any time until the end of 2019) I gave talks and was on panels at a couple of larger functions a year on average. Every single time, it being (mostly) in Australia people would chat with me in the foyer or over coffee afterwards. Australians chat over drinks. It’s a part of who we are. Mostly the discussion leads with comments like “I didn’t know Australia had any Jews before” or, on one very special day “Do you really have horns?” When I was much, much younger, children would actually feel my head for those horns.

Every second chat (again, on average) someone would look around to make sure that everyone else was out of earshot. They would confide in me. Sometimes they had Jewish parents but were brought up Christian “for safety”. Sometimes they were happily non-religious, but knew that their parents had been Jewish and were curious. I have enjoyed many conversations about how OK atheism for different branches of Judaism with this group of interesting people and even more conversations about why parents would choose to leave the Judaism behind and even to hide it. Sometimes those who confided in me were practising Jewish but didn’t know anyone outside their family because it was safer to be not-Jewish when out in the world. Most of these individuals had parents who were Holocaust survivors. Some were from other backgrounds but their families had also memories of persecution, often very recent. The real discussion began when they discovered we could talk about these things but that it wasn’t the whole story. I was brought up to understand that the persecution is a part of our history but (sorry Cecil Roth) the lachrymose version of Jewish history hides so much more than it explains. My history self is working on this reinterpretation of Jewish pasts for the next little while, and that’s partly because it was so important to the individuals who came to me and talked about Jewishness in secret.

I was a different kind of giraffe for these folks. I was the Jew they could talk to safely. I never tell enough about them for anyone to be able to identify them. I have many conversations after panels and after giving talks or keynotes, and these people were among the many. Their privacy is important. No-one hides such a large part of themselves without very good reason. I use my not-very-good memory to forget their names and where they live. I would have to work hard to remember those details and I simply don’t try to remember. This has led to me being very forgetful of names and addresses and friends have to always remind me, over and again. This is not a large price to pay for the safety of others.

Occasionally (like now) I will mention their existence. I’m often and usually the first person they have every spoken to outside their immediate family about anything Jewish.

The number of people who shared their confidences with me diminished somewhat when the Australian census changed its collection style. The number of people who admitted to being Jewish in Australia also dropped dramatically. It was no longer possible to guarantee addresses and names would be detached from information collected and so identifying as Jewish carried different baggage to earlier. I suspect there are many Jewish Australians whose background is not known to the Bureau of Statistics any more. I once estimated that there were around 200,000 of these people, but there is no real way of knowing. Since I don’t think those who let me know they’re Jewish are more than the tiniest % of those who don’t talk about being Jewish Australian, I know the thoughts of a few dozen people, not of everyone who hides their Jewishness in Australia.

The number of confidences diminished to zero after October 7, but this is partly because I’m no longer invited to give many talks. I’m the wrong kind of Jew for Canberra or East Coast Australia, or my expertise is no longer valued, or people want to avoid problems, so I’m not invited to the sort of meetings where someone can seek me out quietly and find out more about their heritage.

What I miss most about those conversations is the recipe-swapping. I have two really wonderful Crypto-Jewish recipes that I’ve dated to the 17th century from a person who identified publicly as Latin American Catholic. I gave them information about books and websites where they could place their heritage and understand it better without having to break their public face. This was a win-win. Once a year I cook a 17th century Jewish recipe from that hidden tradition, to celebrate how much this person knew (and still knows!) and how amazing it was to hear about it. (I also cook these dishes to honour those who were murdered at the command of the Inquisition, and this is my normal public reason for cooking: today is not normal.) At moments like that I understand why I might be a safe person to talk to about things.

Since October 7 and the diminution in places in Australia that want to hear me, there has, as I’ve said been no-one sharing these secrets. This means that there are fewer people who touch base with those who are isolated and scared. Those who found comfort in me chatting about how to write family stories or how to teach cultural differences respectfully or how to interpret foodways or all those stories about the Middle Ages are not going to talk to a rabbi or visit a community centre when hateful slogans are painted on the walls or there was a fire bomb or anywhere where there is a crowd chanting Jewhate slogans outside.

Australia has always been somewhat antisemitic. It was also one of the important places where Shoah refugees came. It’s always had a Jewish population that feels safer unseen. Moments when strangers can reach out and share their identity are so very important, given all of this.

I think one of the reasons I was considered safe might have been because it’s not been wise to wear a magen david in Canberra for about 20 years, so I wasn’t flamboyantly Jewish… I was just Jewish. Or it may be for another reason. Thinking back, I had my first conversations along these lines when I was pre-teen, so it may be something about the way I hold myself. I honestly don’t know. Several people have said it’s because I talk so much, so maybe it’s that.

When I first started having those conversations I used to feel so guilty, because I couldn’t understand why these people hid their identity. I always kept everything secret because someone had asked it and because I respected them.

These days, life in Jewish Australia is far more problematic. I can see the wisdom in being a hidden Jew.

A Week in the Life…

personby Gillian Polack
schedulePosted on

I’m in the final throes of the thesis-writing. In five weeks, my thesis will be submitted for examination. This means the complete thing needs to be done by this Friday. Sounds fine? Except… this Saturday is Passover. Some friends helped me with some of the shopping and I’ve ordered everything else for delivery plus the fresh stuff at the market), but I need to have the flat clean (since I will be hosting) and the kitchen made as proper as I can. I come from a family that had special dishes for the festival, but my health makes a whole bunch of things not possible and complete kashruth is one of them. I do a best-I-can version, which is not at all suitable for anyone religious.

I do some thesis, do some Passover prep, meet another deadline, deal with the latest panic (my mouse died over the weekend, for instance and my printer is currently sulking), do some thesis, do a little work on my tax, do some of my exercises, wonder if I’ll get any sleep, worry about my mother (who has COVID, as do two of my close friends), do some thesis, do a little work on my tax, and so on until I can sleep. It will all be sorted by Sunday, and then I will quite possibly not wake up for 36 hours.

Tomorrow I have coffee with a neighbour. Normally I would ask to not do anything extra this week, because I’m already doing 18 hour days, but he’s very seriously ill and can be quite difficult even when he’s well and I cannot leave it long. So… tomorrow.

I will have to send someone a note about a Wednesday meeting. It’s with a local candidate. We have elections on 3 May, you see. I really need to talk to him and I’ve tried and tried and failed and failed and finally he comes to the Jewish Community Centre and it’s the Wednesday before my thesis has to be sent and before Passover. His timing is so bad.

He should have asked to see us last week, or left it until the week before the election. The timing suggests that he really doesn’t see antisemitism (or us, as the local Jewish community) as a high priority. Also, his office gave me the run around when I offered to talk to someone about why things are the way they are at the moment – and this is part of my academic expertise and I can be really useful… The staff of two politicians have given me the run around. I so miss my previous self, who was asked about things! Anyhow, I’ve decided not to offer my knowledge and understanding to politicians any more. I’d rather meet my deadlines and enjoy cooking for Passover.

Other people are asking me about things, which is a bit of a relief. My big insight for today is that it’s actually very easy to identify who is marching for hate and who is marching with hope that they can improve the wrongs of the world. It’s not what side people take (the good side of history that so many people claim right now… not actually how most of the world operates).

The way people march tells us so much. Look at the body language and listen to the slogans. Do the slogans provide methods to effect change, or are they declamations that lead nowhere. Does the group prevent others from passing, or block access to anywhere? How angry are the people, and what reasons do the slogans give for any anger? Do marchers stop and talk and listen, or do they simply shout, or do they accuse strangers of… almost anything. Telling strangers who the strangers are and shouting in their face is the issue here: actual change agents talk and listen, because change happens when people can see they’re a potential part of solutions. Those marches that breathe fire and brimstone and don’t take a moment to stop being angry, those marches where (as happened this week) a group surround a single stranger and bullies them – they’re the marching equivalent of Nazis in the 1930s. This doesn’t mean their cause is terrible: it means that these particular people are bullies.

Look at how people march and what specific goals they aim to achieve with the march, and whether not even a small part of those marching bully anyone watching or anyone trying to get past and you get a good notion of whether they really care about others… or whether they are informed by hate. If you don’t want to carry that hate with you, you need a way of winding down.

My way is often thinking about food. I have learned a whole new bread-making method in the last few weeks, entirely to handle the antisemitic hate I encounter. This week is not about that bread, however: now that I’ve sorted out how I will obtain all the things for cooking, I have most of a menu for Saturday night.

We begin, of course, with the ritual things. I have horseradish (it cost an arm and a leg, but I have some – it’s simply not in season in autumn) and matzah. I will serve the matzah with charoseth. My father’s charoseth recipe is wonderful: apples and almonds and sweet wine made from Concord grapes and enormous amounts of cinnamon.

After the charoseth, there will be the traditional eggs and potatoes, to be dipped in salt water. I have organic free range hen’s eggs from my local egg farmer ($25 for 60 large eggs, for those tracking the prices of eggs), and also a little packet of quail eggs. There will be no chopped liver – I have the ingredients (the liver is in the freezer) but intend to eat it on Friday week.

After that, of course, chicken soup with kneidlach (matzah dumplings) both of which I make according to old family recipes. The main course is roast chicken (with lemon and garlic) and vegetables. The roasted vegetables will be potato and lotus root. I haven’t decided all the side dishes yet, but there are two types of pickled cucumber, and the same kind of ancient olives that grew near Jerusalem around the time the Temple fell. There is a story behind why these olives grow in Australia, and that story has family connections.

I was going to make cakes (an orange-almond one and a choc-nut one) for dessert, but I think we’re skipping dessert and going straight to afters. The Passover meal I grew up with is far, far too large for modern Australia. A friend found me chocolate macaroons and I have dark chocolate, and the best organic dried muscatels from a local farm. I will have fresh figs with this, and maybe some other autumn fruit. I may make one of the cakes during the week… or I may not.

Tomorrow, to give me time away from my computer on such a busy day, I shall make bagels. That’s the last of the flour and yeast. Tomorrow lunch is the last of the rice and the last of the nori. Step by step I sort my world, and then I cook the big dinner on Saturday.

II live such a simple, slow life.

Summer and Eggs

personby Gillian Polack
schedulePosted on

My little bit of Australia has a heat wave. This is not unexpected, given it’s summer. It does, however, mean my brain is fried. It didn’t reach 100 degrees (using US temperatures) today, so, in the measurements of my childhood, it was hot enough to fry an egg on a car bonnet, but not hot enough for the pavement to melt. In my childhood, I would have said that this is a day when I can’t go running, but I can still play and read. Alas, I am no longer a child. Also, alas, this week is full of work that has unchangeable deadlines. If I had the energy, I would sing you (badly), “Too darn hot.” I do not. Also I have 3,000 words of deathless academic prose to write before I can sleep tonight.

I had better start writing.

Maybe next week will be cooler. Maybe the week after. We’re in our last month of summer. Schools have gone back, and universities will begin again soon and life will pick up pace. Maybe then I’ll have the inner-oomph to write those answers to the serious and interesting questions my readers sent me. I hope so. Then I can complain about storms and blowsy autumn leaves. I’ll have more energy for complaint and far less interest in dreaming of frying eggs on car bonnets.

One last note to leave you with: if it were ten degrees hotter, then I could fry an egg on the pavement. I tested this when I was a child. My parents did not let me eat the egg, alas, which is why the car bonnet is now my theoretical place of choice. It’s still only theoretical because none of my friends are willing to let me destroy their car enamel. Which is just as well, because my US friends have egg problems and if I had wasted eggs in testing the heat outdoors it would be rather rude.