Present: Netanel, Cheftzi, Bruria, Tsvi, Tamar, Leora
Friday Afternoon, 22.02.19
6.5 km
How to travel on a Friday afternoon and still eat 3 Shabbat meals, feeding 10 people at a meal. (Read to the end to find out...)
This Friday's trip was delightful. We are still in the gorgeous, green, flowering winter of Israel and we spotted many trees full to bursting their buds. In another week, the whole horizon will be flowering, not only the "shkediah," almond tree who started flowering a month ago and has almost lost all its petals by now, to green leaves.
From Hurvat Hanot to Ramat Bet Shemesh is almost all gradual downhill, on a flat gravel trail. My parents would have enjoyed it, as opposed to other trails which can be very rocky and harder to navigate for people with knee trouble. There was only one small uphill climb and the rest was gradual comfortable downhill. Although it rained during the hike, it was a soft, light rain which only enhanced the smells and sights around us. Nobody minded and the wet had evaporated by the time we were done. We ended up a few km from home and because the walk was so gentle, we decided to simply continue to walk the rest of the way home! The whole section was done in less than two hours! and it ended conveniently on Rd. 10, which is an easy place to hop a cab, back to Hurvat Hanot parking area, if you need to collect your car.
Next Wednesday afternoon or Friday we plan to continue from our Southmost point, Southwards ... we've got to pack in our kilometres before it starts to get hot again. There is no comparing these trails in winter, to the same kilometres in Summer. If only we could reverse the summer vacation and have more free time during the wondrous winter-spring season of Israel.
Cheftzi, 13: " It was a beautiful, easy walk. Even though it rained lightly on us, it only made it fresher and prettier. It didn't make us sopping wet and we didn't mind it.
Making Shabbat for 10 in One Hour - in order to utilize Friday for walking on "The Shvil"
As I may have mentioned before, we have a large family. We have 6 kids. One is married and others sometimes bring their friends for Shabbat. In addition, we have parents, friends and siblings who sometimes join us for the whole Shabbat or for Shabbat meals. We want our home to be central in the lives of our kids, our friends and our families so that we can have that regular opportunity to relax together and reconnect with each other on Shabbat, enjoying good meals, and good times together, in a good atmosphere.
Let it go without saying that having this wonderful weekend time, on a regular basis, does not happen on its own. It requires a regular pace of planning, shopping, cooking and cleaning. In addition, I work full time. I leave the house at 7:30 and return most days by 3:00, picking up my 7-year-old from school on the way home. One day a week I work until 4:00, getting home at 4:30. On Friday mornings, which is my day off, as in Israel, the work-week is from Sunday - Thursday, I often start the day with an hour or two of private tutoring. Once that's over, I have a half an hour to have a leisurely coffee and breakfast with my husband or my older kids who are out of the house the whole week (army, Sherut Leumi, or University) and then an hour, or so, to cook before the younger kids come home from school and it's time for lunch. Often, they make their own lunch, such as shakshuka or other easy things. However, I find I can't really cook or bake during this time as the kitchen is too crowded and I can't concentrate. In other words, I can do it, but it costs me my sanity, so I don't.
A week ago, we had a large Shabbat, which was not unusual, however, it was an effort to pull off and it left me happy but exhausted. I felt as though I would need two weeks to really recharge and gear up emotionally for more shopping, cooking, cleaning and hosting. I floated: "Let's skip next Shabbos?" - but that was just meant facetiously... as we are orthodox Jews and would never skip a Shabbat. Besides being a time we treasure, it's a commitment that we are dedicated to and have been dedicated to it as a nation for thousands of years.
Early in the week, I realized that the coming Shabbat (2 days ago) would be another biggy, as my married son and his wife would be coming, as well as my in-laws; in addition, all kids but one would be home. My married son, Tsvi wanted to do a section of "The Shvil" on Friday and I wanted to be there, with them, too. So I decided that I would simply SIMPLIFY. Here's how.
Firstly, many hands make light work. We have only 2 kids at home full-time, my 7-year-old, and my 13-year-old. The 7-year-old does odd jobs like taking out the garbage, picking fruit from the trees and setting the table, while my 13-year-old does most of the family's laundry, folds it and puts it away which is a huge help.
Secondly, I have 3 hours of cleaning help, weekly, which takes another load off my plate. I still sweep, clean bathrooms, and am constantly cleaning up the kitchen on a daily basis, however, having the 3 hours of cleaning help relaxes me and makes me feel as though the house will be presentable to all the guests who will be sleeping over for at least 24 hours, during the course of the Shabbat. She also prepares bed-rooms for guests.
As for food. My husband does the shop which is a huge help.
As for baking and desserts - I decided long ago that baking was for special occasions only and that I simply couldn't bake, as well as cook on a weekly basis. We either skip dessert entirely, or else we put out fruit, tea, nuts, broken up slabs of chocolate, or store bought cake or cookies. This week, my in-laws came for Shabbat and graciously brought cake and challah, so that was a great load off.
Now we get to the nitty gritty - the food preparation. If 10 people are to sit 'round the table, TWICE or three times (the third Shabbat meal) in 24 hours, together for a festive holiday meal (Shabbat), there has got to be plentiful, delicious, nutritious food. Here's how I do it when I need a break.... (which is more and more often!)
Friday night menu:
First course: Challa and avocado-tomato salad, tahini on the side
Second course: soup (chicken, or vegetable)
Third course: chicken, rice, green salad.
Shabbat lunch menu:
First course: Challa, large tomato salad, tahini, chopped liver (for my in-laws!)
Second course: chicken, rice, chullent and fresh, green salad.
Soup: On Wednesday, I make a huge soup, chicken soup, or parev, which will serve us for Wednesday night, as well as Friday night. There is enough for plugging hunger holes in between, as well, such as Friday afternoon, or otherwise. If it's delicious, and if there are plenty of other fresh things, nobody minds.
On Friday, I cook 3 things:
1. A large tray, or two of chicken pieces which can serve the crowd both on Friday night and on Saturday lunch, rewarmed.
2. A large amount of rice (or couscous) which will also be served twice.
3. A chullent, with a large piece of meat in it, cooked in a slow-cooker. By the way, this part is extra and can be skipped entirely.
The rest of the food is made on Shabbat before the meals. Although you cannot cook on Shabbat, you can prepare salads by hand (no machines or graters). Again, many hands make light work, and I've learned that my sons and daughters and guests enjoy fresh salads, even more, when they help wash and chop and season them themselves. A table set by many can be set in 2 minutes. If everyone does a 10-minute clean-up job right after Havdalla, this also gives a great jump-start to the weeks' duties.
Ten, 10 minute clean up jobs:
1. Wash the silver
2. Dry the silver
3. Load or unload the dishwasher/s
4. Spray and wash the tablecloths, then hang them to dry
5. Take out all garbage and recycling
6. Clear the table from Seuda 3.
7. Make the sandwiches for the next morning
8. Sweep
9. Wash the floor.
10. Strip beds and run a load in the washing machine.
I assure you that nobody goes away hungry, quite the opposite. The food is fresh, delicious, nutritious and seasonal because it is always centred around freshly chopped fruits and vegetables. Nobody goes away with a stomach-ache from over-eating or for feeling the need to sample too many rich, unnecessary delicacies. There is little food-waste. Everyone feels happy and nobody (mainly me) is resentful and exhausted. Everybody gets to enjoy Friday, rather than having to sacrifice the whole day to kitchen work.
Seuda Shlishit:
Admittedly, I haven't yet gotten this one down to a T. I'm kind of burnt out by this point in the Shabbat and I like to go to an afternoon "Torah shiur" which takes place just at the time of day that this needs to get prepared and laid out. This week, just before leaving for my shiur I did cut up a lovely fruit salad, of strawberries, banana and oranges, enjoyed by all. We washed, ate challah and I put out some spreads from the fridge. One of my kids prepared a large bowl of tuna. I had prewashed lettuce so I quickly put together a quick salad, and the left-over couscous was mixed with a can of chickpeas for an additional dish. Again, with a plateful of green salad, tuna, couscous and chickpeas, nobody had any complaints. Rounded-off by the fruit salad - it was practically gourmet. I've been strongly hinting to my husband and kids that they should "take this on" and "make it their own" in regards to Seuda Shlishit, the 3rd meal - but until that happens, I'm prepared to just coast, pulling whatever we've got out of the fridge to go with the challah. I've found that the less I worry about it, the more others tend to jump in and make it happen, which is just fine with me. In the short winter Shabbats, Seuda Shlishit, is just fruit and cake, as the day is too short to work up any sort of appetite. However, the days have already gotten longer and as 5:30 comes near, everyone is glad to wash and sit 'round the table once more.
"TOVANOT - Insights for future trips:"
1. Winter-spring is the time to hike in Israel, meaning (November - May, June)
2. A litre of water is enough for a winter hike of 6-8 km.
3. Very little food is needed for a 6-8 km hike. We shared an orange (everybody eating one section) and split open a package of cookies... Everyone got one. Nobody was hungry. We had nuts, and more fruit, but nobody needed it.
4. Use your Fridays, don't lose them.
