Category Archives: Practice

Not Ready to Say Goodbye to Saying Kaddish

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The Altar I made to mark the eleven months since my father Jacov ben Perla v Chaim Ha Cohen’s death according to the Jewish calendar.

I’ve been weepy the last two days and I just figured out why. My body and heart are always ahead of my mind and brain. In Hebrew the word Lev means Heart and also Mind. So, my heart/mind was knowing something that my brain hadn’t figured out yet. I woke up with pain behind my eyes and a headache, yesterday. It was pretty early in the morning, but my husband woke up to hold me. I know when I have that kind of pain it is because I need to cry. I didn’t know why, but the why wasn’t important. So, he held me and I sobbed and released, still not sure what my tears were for or about.

Before falling asleep last night I thought, I need to check about the Jewish date for my father’s Yahrzeit. This is the day we mark once a year on the anniversary of a person’s death. The calendar for us is a combination Lunar and Solar calendar, so it is different than the Gregorian one used by most folks in this country. I knew that we stop saying Kaddish in the eleventh month from the death and since it was May 9th and my father died June 18/19th of 2018, I figured I better check. The Orthodox website run by Chabad.org is where I go when I need to calculate Hebrew birthdays or deathdays. They have a very easy interface and give you the dates for ten years out if you want.

So, I went to their site and plugged in my dad’s information and here’s what I got:

Yahrtzeit Information
The date of passing for this person was on:

Monday, June 18, 2018 – Tammuz 6, 5778

Observe the upcoming Yahrtzeit on:

Tuesday, July 9, 2019 – 6 Tammuz, 5779

Yahrtzeit observances begin on Monday evening.
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Kaddish Information

Kaddish is recited until mincha on the afternoon of:

Friday, May 10, 2019 – Iyar 5 5779

About the kaddish end date:

>Kaddish is recited for eleven months from the date of passing. Even if the interment took place a number of days after death, the 11 months are still counted from the date of passing. However, if the burial was postponed for two or more weeks after death, kaddish should be recited until the end of 11 months counting from the date of the burial.

I burst into tears upon seeing the Friday, May 10, 2019 date as the last time to say Kaddish for my father on a daily basis. I haven’t been saying Kaddish everyday for him for the last eleven months, but that didn’t matter. I have been thinking about him and saying the Kaddish whenever I was in a Jewish setting with a Minyan (ten Jewish folks or any ten loving folks will work for me).

I wasn’t, I am not ready to stop grieving my father. And, of course I don’t need to stop grieving him, but this marker hit me hard and I realized again with waves of tears that I am still very, very sad and missing my father every day. Grief is just not a one time thing you feel and are done with. I have been living it and reeling from it for the last eleven months very intensely. So, in the morning, this morning I again asked my husband for his loving arms and I cried some more and shared stories with him about my father.

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My man and I over a year ago celebrating my Beau Père Kenny Weissberg’s 70th, photo taken by Kenny’s very talented sister Ellen Weissberg Whyte.

I had big plans for tonight’s Shabbat dinner. I was going to cook Iranian Eggplant and make Raita and create a sort of pre-30th Anniversary vegetarian feast for my husband. Instead, after my energy/chiropractic/sound treatment with Sarah Griffith and my healing MAT (Muscle Activation Training) with Jazz and then shopping to get groceries, I found myself in a puddle of tears once I got home, barely able to get the groceries up the steps, for emotional, not physical reasons.

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Close up of altar, with the picture of my father and my sister about three months before she died. The Columbine and Lilac flowers are from my friend and MAT practitioner Jazz’s garden. The Columbine is the state flower of Colorado, and I could never pick it there, but here in California I can, in honor of my father and my sister Paula, whose Yahrzeit is coming up soon this May 16th in the Gregorian calendar.

No fancy dinner tonight. I finished setting up the altar for my father, pictured above and I’ll make a simple salad and asparagus for dinner. I’ll cook tomorrow, if I feel up to it. Today is about grieving and being sad and surrendering to my sadness, honoring that eleven lunar months have passed since my father was in a body. I don’t have to recite the mourner’s prayer for him everyday any more. Instead, I move into the wisdom of the Jewish practices of saying this prayer for him on the anniversary of his death, and three times more a year during the Yiskor service. So, four times a year, I’ll say this prayer for him, until I’m no longer able for the rest of my life.

Standing up when the Rabbi asks: “Is there anyone observing a Yahrzeit or in the first year of mourning, please stand,” has been a very powerful thing for me. I’ve cried every time I was asked for the name of who I am remembering, not expecting to each time. But, the tears, the body/mind/heart knowing cannot be denied or stopped. I have no desire to change that.

At Passover this year, I was in San Diego at my mother and beau-père’s home. When we got to the teaching and questions about why is this night different from all other nights, something strong came through for me. We ask “why on all other nights do we not even dip our greens/vegetables once, but on this night we dip twice?” This refers to dipping parsley in salt water and charoset into horseradish, so two dippings, double dipping that is encouraged. I was inspired to get honest with my parents about something very hard and sad for me, and so I gave them access to my feelings by introducing the subject through this idea of double dipping.

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The Pre-Passover double dipping table in the San Diego home of Helen Redman and Kenny Weissberg

I shared that usually we all avoid our feelings and on Pesach/Passover, we are being asked very clearly NOT to do that. If we think of the salt water as our tears and ourselves as the thing that needs to dip into them, we can see that our first dip is just a small foray into the emotional realm. Oh, there’s my feeling, yes, I know you’re there, that’s enough. We have that choice, most of the time, to stop ourselves from actually deeply feeling the sadness, grief, joy, fear or whatever emotion we are just lightly touching/dipping into. But, if we have the time or are able and have the support to immerse completely into our emotions, to really double dip, then something transformational and intense happens and we are no longer on the outside looking in, we are fully immersed.

So, this is the territory of emotional work, of grieving. It’s a place, where if we are healthy, we can have some agency and choice. I can’t live in this immersed in pain place all the time. Nothing would get done. It’s also not fair to my friends, family and community because I’m really not able to be present for others when I’m fully immersed in my emotional territory. My husband likes to say that I’m due and can take all the time I want. This is just one of the many things I adore about him. My middle son Issac, upon hearing about some of my sadness a few months back, said: “Mom, you’ve done so much for us, for so many people, if you take the next thirty years off to do whatever you want, that won’t even come close to covering it.” Both these men in my life are deep wells of grounding and tenderness in my life. I’m so very blessed by there understanding of my emotional double dipping.

To be fair, neither one of them likes it when I’m sad, but they don’t push me or aren’t upset by my sadness. I don’t feel as if they’ll topple or be hurt by my pain and grief. I trust their own steady grounding.

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My man Issac, able to hold up whatever needs holding up. We take good care of each other, he and I.
The thing about family is that it’s not perfect or fair. Some members are better able to be around and take care of each other than others. Some parts of my family can hold my emotional double dipping better than others. This doesn’t mean the folks who aren’t able to do that don’t have gifts for me and aren’t available in other extremely helpful and important ways. My family is a messy, complex, messed-up and deeply caring for each other family. I think probably, this is true of most families.
As, I let myself be sad today and grieve the passing and end of day to day interactions and laughter and shared toast in the morning over coffee moments with my father, I’m so grateful for all the members of my family still here for me to cherish and honor and love and be loved by.
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My mother Helen Redman, Beau-Père Kenny Weissberg, and youngest son Ethan, cherishing each other!
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Issac and Shira honoring each other.

 

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Maren, my Mother-in-Love (because we are much closer and care for each other much more than the Mother-in-Law moniker makes room for). Maren and I share a deep love for all things flower and here she is cherishing one of her Iris blossoms.

 

 

 

 

 

 

 

 

 

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My brother Paul and his partner Kathryn and me too!

 

 

 

 

 

 

 

 

 

 

 

If I were to put up all the pictures of my sisters, my many G!dchildren, my bonus brothers and sisters and all my friends and community who actually are also behind what makes me smile, this blog post would never be finished. So, to all of you, not pictured here, please know, deep in your bones that you are in my heart/mind/Lev always and enable me to double dip, to triple dip and to just be all around drippy as well as silly and whole.

Thank you All!

Magnificent Matzah Ball Soup, Vegan, Vegetarian or with Chicken Stock

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Finished Matzah Ball Soup just waiting to make someone’s tummy super happy

Ingredients:

  • three to five carrots cut into small rounds
  • one large onion or two leeks, cut finely
  • one fennel bulb, cut into thin slices or small chunks
  • white turnips (small delicate kind that look like radishes are better, but if you cannot find those, one fresh white turnip, cut into small chunks)
  • one rutabega or parsnip, cut into small chunks (optional)
  • two to three stalks of celery cut into small pieces or slivers
  • three to six cloves of garlic, minced or finely chopped
  • 1/4-1/3 cup olive oil
  • salt and pepper to taste
  • fresh turmeric root (finely grated or micro-planed) or powder if you cannot get the root
  • finely chopped fresh herbs (tarragon, parsley, oregano, dill)
  • Matzah Ball Mix (I use a package, and don’t make my own mix, the package version just makes better Matzah Balls than I find I can with my own mixing of plain matzah meal and other ingredients.
  • two to four eggs

In a large stockpot/soup pot heat the olive oil. Add the chopped onion and/or leaks and sauté for at least ten minutes, then you can add the chopped garlic and some freshly chopped turmeric and let that cook together for another five minutes or so, then you can add the carrots, turnips, celery and fennel. Sauté all of these veggies together for ten to fifteen minutes and add a bunch of the freshly chopped herbs. Then add whatever stock you are using, chicken or veggie.

Stocks:

This recipe requires using a good stock. If you are vegetarian or vegan, use my Roasted Root Vegetable stock, or your own version of a robust vegetable stock. If you have cooked a chicken, you always want to save the bones. If you don’t have time to deal with making stock, throw them in the freezer until you do. To make a simple easy and healthy chicken stock, put the chicken carcass and bones and whatever is left over from your cooked chicken into a large pot of water; you will be boiling this for at least an hour or two, so fill the pot to accommodate the fact that the amount will reduce. Then strain the liquid into another pot, and let cool down and refrigerate or freeze the liquid. Once the chicken bones have cooled down you can pick off all the remaining chicken and freeze this too or use in a chicken salad or add to another soup.

Matzah Balls:

I use the mix, as I said earlier, but I amend it, of course. I learned this trick from my brother Paul. Add turmeric, either fresh or ground, freshly and very finely chopped dill, parsley, tarragon, oregano, etc. The turmeric makes these matzah balls a gorgeous color, plus adds yummy flavor. You have to make the matzah ball mixture ahead of time as it needs to rest in the fridge for at least fifteen minutes or more. I also add a few teaspoons of the stock I’ve made in the mix, even though the instructions on the box don’t necessarily call for that.

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Matzah Ball mix with added herbs, a drop of Maldon smoked salt, turmeric, eggs etc. This mixture gets covered and refrigerated for at least 20 minutes before you can use it to make matzah balls.

You also need to have a separate large pot of boiling water handy. Once your matzah ball mixture has cooled down, you will be forming the balls and dropping them into the very hot, rapidly boiling water and covering them. They need to cook in this water for at least twenty minutes or so. I then transfer them to the soup so they gather the flavors. I only do this the day I’m serving it. If you leave the Matzah Balls in the soup, they absorb the liquid and you don’t have so much soup left. If done correctly, the balls will float and be light and delicious. I hope they turn out this way for you.

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Matzah Balls floating to the top of the hot water that has been boiling and covered for 20 minutes.

I do not know how to make a vegan matzah ball, you can try using an egg replacer of some kind or as my friend Bel-Ami Margoles suggests, just make the Vegan version of this soup and have the Vegans throw in some pieces of matzah to their soup. You can get gluten-free matzah as well, so if you are gluten intolerant and vegan or any combination of these you can try that. The soup itself is delicious, whether it has a Matzah Ball in it or not.

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My parents’ table in San Diego, ready for soup to be served once folks sit down.

 

Salmon Croquettes, a delicious Gefilte Fish Alternative

Salmon Croquettes
Finished Salmon croquette on a dish made by Paul Barchilon

I made this recipe for the first time last year in Boulder and learned it from Jessica Hersh at Bonai Shalom. So, really this is her recipe:

1 lb fresh salmon
1/2 lb smoked salmon (any kind)
several green onions, cleaned
neutral oil for frying (like sunflower)
Process the fishes and the green onions in the food processor until you have a thick paste. Form into balls or ovals and cook in a hot saute pan with a very small amount of oil (just enough to oil the bottom of the pan.) Turn until cooked on all sides and firm. Serve either hot or cold.
I served these with horseradish and Mayonnaise Jacques for those who don’t like spicy stuff. Also you can serve with lemon and put these on a plate of Romaine lettuce so they look pretty.
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Mayonnaise Jacques

Shabbat Structure: Simply Sublime Spiritual Technology

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Solo Shabbat in Eire, Holy Hill Hermitage, Ireland, in my cabin named Clare in the Fall of 2016

Simple Shabbat, the basic structure is a phenomenal series of steps and prayers and practices to elevate the soul and align us with the essence of creation. I am writing this piece because a young woman, who was also on retreat, three years ago at the same hermitage as myself in Ireland, asked me about the order of the prayers. I led a few Shabbat ceremonies, both in my cabin and at the main house, for the other people on retreat. I was mostly alone, but there were moments of connection with the other hermits, clerics, and other folks taking sacred space in solitude.

I remember once being told by a dear friend of mine, Stephen Jenkins, professor Emeritus at Humboldt State University, who was getting ready to teach a three-day session on Judaism in his World Religions class, “Wish me luck, Nicole.” I responded with: “I don’t want to wish you luck, I need to come in and teach this part of your class.” I’m not sure those were my exact words, but this was the beginning of my lecturing in his World Religions Class. I have guest-lectured, during the Judaism portion of his classes, for over fifteen years now.

Some things cannot be put simply and survive the stripping down, especially when we are talking about Shabbat or Judaism in a three-day period of time. The mere idea of three days in a class on campus, to cover the topic, made me a little sick to my stomach. It felt kind of like asking me to describe the magnificence of the sunrise or my love for my children or any other sublime and mysterious, historical and elemental quality of the universe. It’s just not a three day or a one minute text or email kind of thing.

So, thank you Chelsea Smith, for asking me this question about the order of the prayers and why we cover the challah. I’m going to try to be brief, completely contradicting myself from the previous sentences. Of course, me being brief, is an oxymoron in and of itself.

When I lead a service I have a basic structure that I follow, which is not my invention and which has changed over the thousands of years that Jewish folks have been observing the Sabbath. I choose from various prayer books I like or I incorporate elements into my practice from those prayers when I am being a little looser in my observance.

You really begin by preparing for the time and setting the space. I clean my home, cook special foods, make challah (a braided Jewish egg bread).  I’ll get my recipe up here one of these days. You then create an altar. When the Beit Ha Midkash/Holy Temples were destroyed, Judaism did not die for many reasons. One of the main reasons is that we took the elements of our sacred service and rites that were observed in the Holy Temple and brought them into our homes and into our dining rooms.

As long as you have light (candles or oil lamps), wine, salt, bread, water, and prayers offered from your heart, you have the elements of the basic service. This means every Jewish home becomes a sacred temple in time and space. No one can say it better than Abraham Joshua Heschel, who wrote a simple short book called The Sabbath. I won’t begin to go where he has, but he describes Shabbat/the Sabbath as  both a Sanctuary and as a Palace in Time.

So, we begin by clearing and cleaning as if to welcome a sacred guest. That guest is the Sabbath Queen or the Shechinah or the Seventh Day. She is likened to a bride, she is always referred to in the feminine. We make special foods. For folks with little time or money, even during the Shoah and times of tremendous ugliness and torture, Jewish folks would hide a crust of bread or save one olive so they’d have two on Shabbat instead of one. Folks keep their best cheeses, oils, foods of any kind, for the three meals that occur beginning 18 minutes before the sun sets every Friday evening and ending when there are three stars in the sky the following night, Saturday. It’s roughly twenty-five hours or so, a little longer than one rotation of our spinning planet.

In Ireland, I couldn’t go buy a challah or get bread from Josh Fox, my favorite local baker, here in Arcata. I needed to make it. My little kitchen in my cabin, didn’t have an oven, so I had to make sure I could use the communal kitchen and arrange a time to be taking it over for many hours. I didn’t always do this, for many reasons, but here’s a picture of two small challahs I made for one of my blissful solo Shabbats.

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Small challahs, one in a traditional three braid form and one shaped like a Jewish Star of David, there’s also that key element SALT!

These Challahs are uncovered here, but they are traditionally covered with a cloth when we recite all the blessings before eating our Friday evening meal. This was the original question from Chelsea, “Why do you cover the bread again?”

We cover the bread because it is the final blessing we say before beginning our festive meal and we don’t want to hurt its feelings. This tiny piece of spiritual technology teaches us that if we are concerned about the feelings of our bread, so much so that we cover it, so it doesn’t know its the last in a long line of blessings, we better be that concerned about the feelings of all those we encounter. The bread thinks it’s the only blessing or the best blessing or the special blessing, because it somehow hasn’t heard or experienced all the previous ones. This seems a little comical, but it’s essential to Judaism. We physicalise our practices in small and large ways to make it not a mental exercise, but to embody the essence of what we are reaching for.

So, once the bread is made, I prepare the other foods and make my home and body ready to receive my guest. I take a bath or a shower, or I do a Mikveh (ritual immersion in living water, see Mikveh Movement and Me). Then I lay the table. I put the candles or oil wicks I am going to light out, I get the wine ready, open it and let it breathe so it is at its best. I make sure I have my prayer books or other readings I want to use, I pick fresh flowers and set the table more beautifully than I do for the rest of the week. It’s truly a special time.

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My Shabbat altar from my window seat in Clare.

Once all is ready, and usually this is minutes before you are required to kindle the lights of Shabbat, if I have time I meditate or center myself and let the week’s events play through my mind and release them. My beloved teacher, May his memory always be a Blessing, Rabbi Zalman Schachter-Shalomi sometimes used a small cardboard box that he passed around and asked folks to deposit their weeks’ cares, worries, and experiences into. He would then take it and put it outside the room or the house. I sometimes do this with children. It’s a great way to physically demonstrate the practice of letting go.

Then I cover my head with a shawl (creating a sacred space in my body) and light the candles and move my hands over them to bring the light of Shabbat into my whole being, I move my hands over them in a circular motion and bring their essence over my head, eyes and body three times. I then recite the first of many blessings. This blessing is thanking the Divine for instructing us to kindle the lights of the day and to observe the practice of it by resting deeply.

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Photo by Temple Beth El’s President Joseph Hale, from one of my Lay-led Shabbat Services

It’s very hard to talk about even one of these blessings in a short way, but that’s my assignment right now. Arrrggghhhh! Each one of these practices have books and teachings about them that deserve attention. Simple structure, okay, after the blessing for the Sabbath light (remember how light was the first thing created in the Universe?), we welcome the Angels of the Most High (the special Shabbat-only angels). These angels only come down to this earthly realm if they are invited and your space is ready for them. Did you set a space for the sacred guest, did you create a place of beauty for Holiness to hover? We welcome them and ask them to bless us with peace and then we let them depart. They have to go everywhere they are invited, so, they can’t linger. Their blessing though is so magnificent that it imbues the rest of the evening. As angels they can and do move through space and time differently than we do.

This is my favorite blessing, and even if I’m not doing more than just the basic layout, I almost never skip this one. I close my eyes and feel their presence and I am uplifted to the realm of the Holy One, for just a second or a moment, but that’s simply sublime!

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Detail with Angel, sculpture in glass, given to me by a lovely woman who was at Holy Hill for a few days and who was part of a discussion about angels that miraculously occurred and which connected me with the incredible Irish mystic Lorna Byrne who sees and speaks with the angels.

Next we bless the children. This blessing is not just for folks with children, in my way of doing things, but a moment to name all the children in our lives or that we are thinking about. In a traditional setting the parents place their hands over the heads of their children and recite three blessings. One for boys, one for girls, and one for all of the above. I just generally do the all of the above since there are many folks who aren’t identified as one or the other. The prayer said over everyone is the priestly blessing originally offered by the Kohanim, (of which I am one). I like the male and female blessings as well, so sometimes I do all of them and just ask folks to align on the gender spectrum, however they wish, male, female, somewhere in between, or inclusive of it all.

Next is the blessing over wine. This is the VERY modified order of blessings at the table. There are many, many more, but if you do these blessings you are basically covered. The blessing over the wine isn’t just about giving thanks for the wine or grape juice. It’s the blessing that recounts the order of the Holy One’s creating of the universe and ending with the day of rest. It’s a blessing you do while holding a glass of wine, but it’s about acknowledging, thanking and sanctifying the DAY of rest. It’s longer than the other blessings and it’s beautiful!

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Shabbat Table, chez moi in Bayside, wine open and breathing, Challahs covered, salt on the table and right before candle-lighting. Artwork by Thao Le Khac, Joy Dellas, my grandmother Perla Barchilon and some Italian tile maker from a hundred years ago.

After the wine blessing, we do a ritual hand washing with a special two-handled cup. We aren’t cleaning our hands, we are purifying them. It’s a mikveh for our hands. We recite the blessing with our hands raised above our heads after having poured water three times over our right hand and then three times over our left hand and drying them with a clean cloth. The blessing basically says, Blessed are You, Holy One, who has instructed us concerning the raising/lifting/immersing of our hands.

This is crucial. Before we actually eat our meal, we’re almost there (I promise), we raise our hands towards the heavens. I think of this as dipping my hands in holiness and sanctifying them so that they only do good. I want to bring down the honey and love and goodness of the Divine realms and only have my hands be the vessels of that. I never want my hands to be hitting or hurting or tearing or harming others or the earth. No small task, which is why, we need reminding, hence the blessing!

Then we uncover that poor challah, who now is the most rich indeed. We’re hungry and excited, the challah is golden and the light of the sun is gone. We have the glow of the candles and the light reflected off the windows and each other’s eyes and now we give thanks for the miracle of bread. Bread is a miracle. The play of water, salt, yeast, grain and magic that makes it rise is how we too are made. Like the bread, we need to rise. We need time, rest, the right ingredients and balance of earthly elements, sugars and salts and magic to create pockets of air, or lightness so that we are magnificent.

Then we break the bread and dip it in the salt, which represents the promise of the Divine. Salt is a preservative, the original one, way back in the day. It reminds us of the value of commitment, of time moving across millenia, it’s the taste of the moon and stars and the ocean and our sweat and it connects us to our ancestors and life.

Then we eat and share stories and talk for hours. There’s another whole bunch of blessings after the meal….. but I’ll leave those for another day!

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My Papa Jacques Barchilon, enjoying his Shabbat dinner, over a year ago. He’s in Heaven now, where the food and the company far exceed anything I can create here. I miss him so!

Tending to Ending

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My father on Father’s Day, his last awake day, seeing the Pacific Ocean in Trinidad, one of his final wishes.

As I began writing this piece there were four more days of sitting shiva happening in our home. This shiva process has been an incredible blessing for me. I have facilitated and been present for many folks at this time, but never been the one to receive this offering. This last year, my father’s death was always on the table. We all knew it could happen at any time, but his will to live and his longevity, had us all a little fooled.

It’s been hard for my husband and I not to blame ourselves for taking him to the beach on a day that turned cold. It was sunny when we left the house, but by the time we got to Trinidad, the weather was cloudy. Also, it was the once a year fish festival, so everything took a very long time, which really wasn’t good for my father. The excursion to the beach was the equivalent of an aerobic work-out for a man with a weak heart, bound to hasten his heart giving out. I didn’t think this at the time, because my father, even in his slow weakening over the last few months, still seemed so vital and alive. This is not about my guilt, although I have some, which I think is okay. Perhaps he would have died a few days later or we might have had him for a few months more. If I’d been in charge, we certainly would have had more time together in the sun and in our home. I’m not in charge though, the Holy One is. My father’s pull date was never in my control.

It was a good last day of him being aware and enjoying his family and surroundings. As we were walking by the Seascape restaurant on the pier, my father said “wouldn’t it be nice to have some French Fries?” I’d been cooking for days to make a Father’s Day Moroccan dinner for my Papa and my husband, and I knew that French fries would eliminate any chance of my father eating that meal. I motioned for my husband to take him down to the pier and indicated that I’d go procure the fries as a surprise for my Papa (papas for Papa).

It took forever, because the restaurant was packed. I’d never ordered fries from this particular place, but when I finally got them fifteen minutes later they were in a large brown paper sack, that was warm, with grease coming through. Kevin and my father were coming towards me and I handed my chilled father a hot bag of fries. His face lit up, he put his hand in the bag and encountered warmth and grease and took a bite and was so happy. We all tried some and I have to say, I do not think I have ever had better fries in my entire life. I am never going back to this restaurant because they are seriously dangerous and I might only ever eat fries again for the rest of my life. Ethan, Kevin, my father and I just kept reaching our hands into the bag. It was truly a never-ending bag of magic delicious ever-warm fries.

We loaded my father back into the car and decided to take the scenic route home, hoping for some sun over the water. This was a bad choice as well, because the road was bumpy and my dad had to hold onto the handle above his seat to feel secure in some parts and that was effort-full and the sun never came out, so the view was obscured and it was just a long twenty-minute bumpy drive. By the time we got to our home and I got my father in his bed, he was not feeling well and had spiked a fever. This was the first fever he’d had since I took over taking care of him (over 6 months full-time care) and I knew it wasn’t a good sign.

Our beloved friend Ana, one of our care-givers, and her boyfriend, had come over for dinner. Originally my father had wanted to meet the boyfriend and give his approval or not! This was not to be. While my sons, husband and our company were eating the meal I’d prepared, I was with my father, trying to get him comfortable. The Humboldt Hospice nurse and I were on the phone a great deal and I got Tylenol into him and started him on .25 ml of morphine every hour for the first time. Ana, gave me a short break and I had a quick bowl of soup while she held his hand. Then Issac and Ethan took a turn.

I spent that evening giving him doses of morphine every hour or more, but in the morning he was miserable and uncomfortable and told me he was miserable. At this point the nurse was on her way and I asked him to wait a few more minutes before I upped his morphine dosage. I thought perhaps the nurse would advise me to do something different or more. He agreed to wait and our regular nurse Tiffany came to our rescue. She wasn’t supposed to be working that Monday, but the Holy One and the Angels must have worked some magic for us, because she happened to have traded shifts with someone, without knowing at the time, we would need her so desperately.

This was huge for me and my father, because she wasn’t someone he didn’t know. She knew him, us and our situation. She helped me get my father set up better in the bed and told me to increase the amount of morphine from .25ml to .50ml every hour and to let me know if that wasn’t working. It did work and from that point on, my father was not uncomfortable or suffering, that we could tell. She told me to call family and tell them he had a day or a few more hours most likely left. She felt certain that he’d had some kind of episode, and I felt so too, because his hands were shaking a lot and he just never had that happen before. I spoke with my brother in Boulder and told him to come now if he felt he needed to. He and my daughter looked into it, but it was pretty clear things were moving very fast.

So, with the help of my sons, we set up the computer by the bed so he could see them and they could see him and my smart technology savvy sons made it possible for my brother, his partner and my daughter to say goodbye to my father visually. He was still conscious and saw them and could smile, but couldn’t talk. He was lucid until his last two hours and could communicate with me via his mouth. I would ask him if he wanted more morphine or water or chocolate (his favorite thing in the world). “Yes,” would be open mouth, “No,” would be closed mouth, and this worked for us. When the small glass I was using, made by my friend Bryan Raskin of Mirador Glass, no longer worked, he was hydrated throughout his last hours with dropperfulls of coconut water or water. I hate plastic and the feel of the smooth glass was soothing for my father and for me.

Papa.Judy.Glass.Perla
My Papa, Jacques Barchilon, born Jacobo Alberto Cohen, in Casablanca Morocco in 1923. He is pictured here: in his Free French Forces uniform; on the day of his wedding to Judy, the love of his life, at the age of 75. The beautiful woman in the back is his mother Perla Barchilon. The sign translates as “Careful! Mean Dog, Ferocious Master.” My father had a bark, but never a bite and didn’t have a dog, but this sign was on his door. The glass from Mirador that I gave him his last liquids with, his wedding ring, his watch as well as stones to remember him by, (a Jewish thing).

During my long vigil with my father (from Sunday afternoon until Tuesday, early a.m. hours), in the afternoon on Monday, I started getting a Maurice Chevalier song playing in my head. It was from our childhood and the chorus goes: “Paris, je t’aime, je t’aime, je t’aime.” Which means, Paris I love you, I love you, I love you. Now, Paris is where I was born, where my father had the best times of his life with his beloved wife Judy, may her memory be for a blessing. I changed the lyrics interspersing, “Papa, je t’aime….,” with the Paris part. He loved that and smiled. I told my brother and he found the original record we’d listened to as children and he put that on for my dad, via our technology sharing. My papa loved that.

The computer became a hindrance, since I wanted to be holding my father’s hand and he wasn’t really in a visual mode anymore. So, we switched to speaker phone and for the final hours of my father’s life in a body, my brother, his partner and my daughter were present. My mother and Kenny were also able to say goodbye this way and this was very important and a huge further healing/tikkun. We all sang to him and cried with him and told him we loved him and would miss him, but were ready for him to go. He was pretty lucid until shortly before his dying. The last words he heard was my chanting the Shema to him.

I will write more about my father’s final weeks and his coming to a belief in an after-life, after 95 years of avid and strong atheism. This made his leaving, for me, so much easier, because he was finally less afraid and had a bit of hope about joining his wife and daughter, my sister Paula. He took his final breaths in the arms of myself and my son Ethan, with our family present for him across many miles via technology that was truly a gift.

Jacobo Alberto HaCohen, (name at his birth), Jack Lawrence (nom de guerre, inspired by his favorite author of the time D.H. Lawrence, so the Nazi’s wouldn’t know he was a Jew, in case he was caught), Jacques Barchilon (American name), Jacov ben Perla v’Haim (Hebrew name) lived 95 full, intense, painful and glorious years from 1923 to 2018, he will be missed.

L'hiver
From my father’s home, which I brought back with me to my home, and which exactly describes what he received from my brother and me. “Quand un père chéri, glacé par la viellesse, Reçoit de ses enfants les soins les plus touchans, Il voit le sombre hiver s’écouler sans tristesse, Et s’endori attendri dans leurs bras caressans.” When a beloved father, made brittle and hard by old age, receives from his children the most tender and touching care, He sees the somber winter of his life evaporating without sadness and falls asleep attended by their caressing arms.