Name-Change, Game-Change ~ Embodied Relationship to Who We Have Been, Are and Will Be

Twino Princesses by Marjorie Feldman
Twin Princesses by Marjorie Feldman

Last Shabbat, I completed a process that started a year ago on Yom Kippur. I  changed my Hebrew name. A Hebrew name is normally given to a Jewish person, who lives in the diaspora, who will be known by most people, by a name that is more common for where they live. In Israel, and in Orthodox communities around the world, folks generally don’t have two names, but they often will have a Hebrew name and a nickname.

My parents were not practicing nor even remotely engaged with their Judaism at the time of my birth. They may not have even known about the tradition of Hebrew name giving since their childhoods were both not religious ones. Consequently, I was not given a Hebrew name.

When I first got involved with Judaism, in my 18th year of life, my Chai year I was given a name by my dear friend Kendra. The Hebrew word for life is Chai (pronounced like the word “Hi,” but with a guttural ch sound). In Hebrew all letters have a numeric value/meaning as well as their sound and spoken meaning. Chai equals 18, my conscious Jewish life began then.  Because every word is also a number, or a series of numbers. or a math equation, depending on how you want to look at it, there are folks who read the Torah as they would a complex calculus equation.

Hebrew_Chai_Symbol.svg

Kendra and I met at my high school graduation party, when some of the kids from the “other” high school showed up at my party. She and I pretty much fell in love, but neither of us was gay, so we fell into a profound friendship. I believe we are all on a continuum where our sexual feelings occur, some folks gravitate firmly towards one end of the spectrum. They are “H” heterosexual or homosexual, but some folks really are all over the spectrum. This is also true for gender identity, which is a separate thing from sexual identity.

As I write and meander down one stream about one thing, other rivulets of thought come through. Everything is connected to something else and linkages are always occurring that press themselves forward and insist that I share them.

Kendra and I became friends and were inseparable. She brought me into relationship with my Judaism and took me to my first Shabbat in Boulder, Colorado. I found home in the sounds of Hebrew, in the songs of my people and in their practices. This home wasn’t one I knew I’d been gone from, but the homecoming for me was tidal in proportion. All my searching and seeking for spiritual relationship prior to this time was done outside of Judaism. After connecting with Kendra, who I still call “my Jewish angel,” I was Jewishly “all in.”

I realized that a Hebrew name was necessary. It was used for all kinds of things in our practices and I didn’t have one. I asked my parents if they had given me one that I didn’t know of, but they hadn’t and had no ideas or engagement with this practice. My name for them was exactly as they wished it. Nicole Andrée Barchilon. The  Andrée part of my name was from my sister Paula Andree’s name. Since, she had died right before I was born (See More than One), giving me her name, or part of it, was a way of honoring and remembering her. My younger brother was subsequently named Paul. What’s interesting here is that even though my parents weren’t practicing Jews, they did a very Jewish thing. Naming their children after a relative who has crossed over.

They did not give any of their three children Hebrew names. So, I needed a Hebrew name and Kendra said she would meditate on it and find one for me. I cannot remember how long it took her, but it wasn’t an instant thing. She is a deeply spiritual woman and I trusted her process. She came to me with delight and joy in her heart and told me she had found my name. It was Shoshana Adama Cohen. Shoshana means wild rose, Adama is from the Hebrew word Adam, which is the first human’s name.

From Google Images
From Google Images

Every Hebrew word is linked by its root. Hebrew words come in root pairs of two or three letters that form their core structure. Any words that share roots, share meaning or are connected, even if the words have wildly different meanings. If they share a root, they are linked and it is our job to look at that, also if they share a numeric value.

The word Adam in Hebrew is a mother-lode of meaning: Rebbe Nachman of Bratzlav writers: “It is for this reason that man was called Adam: He is formed of adama, the dust of the physical, yet he can ascend above the material world through the use of his imagination and reach the level of prophecy.” The Hebrew word “I will imagine” is adameh, same consonants, same root, different vowels.

Because Hebrew is a consonantal language, the vowels are moveable and by switching them up, you change the meanings of the words. There are NO vowels in the written Torah, only strings of root pairs/consonants. So, you really can change things dramatically by the vowels. We know what the words are because the Torah is an oral tradition and has been passed down across time, it is an ancient thrumming song, the song of my people.

For Rebbe Nachman, the movement (within the same root structure) from adama to adameh is very significant.  Adamah is ground or earth, and it can also be read as adameh, “I will imagine.” Since the vowels are not part of the root pairings, it is the consonants that create the word and you can play with all the vowels.

Also, part of the word Adam is the Hebrew word Dam, which is the word for blood. So, Adam, the first being, who was the complete spectrum, male and female in one body (study your Torah folks!), was not the first MAN. Adam was the first joined being who was made of earth, blood and imagination. We are all ancestors of the first beings made of earth, blood and imagination. And the first task of the Adam was to NAME all of the creation.

All this explanation to say that my middle Hebrew name, Adama means a lot to me. The third part of my name Cohen (is actually my paternal grandfather Jaime/Chaim Cohen’s last name). I am a Cohen. In the Jewish tradition, this has weight, and the name links me to the tribe of the Kohanim (the priestly tribe). This also connects me back through history and time to my ancestors Moses/Moshe and his wife Zipporah. When my father came to this country, after escaping Nazi-occupied Morocco and joining the Free French Forces in WWII, he chose to take his mother’s maiden name, Barchilon, as his last name. (See It’s a Small World posting for more details on this).

My Kendra-given Hebrew name of Shoshana Adama Cohen has worked for the last 32 years. It is a beloved name. When you pray for someone, or they are called up to the Torah, you say their name and the names of their mother and father. When someone is sick, we pray in the name of their mother, when they have died, we switch to calling them by the name of their father. When someone has done Teshuvah/Return/Repented and made amends for a wrongdoing, they can change their name to indicate that they are no longer the person who made that mistake.

In the Reform and Renewal movements, we include both mother’s and father’s name for all things. I still mostly pray for people when they are sick, in the name of their mother and if I don’t know their mother’s name, if they are Jewish, I say their name and then bat (daughter) or ben (son) of Sarah (the wife of Abraham). If they are not Jewish, I say bat or ben Chavah (Eve, the more specifically female part of the Adam spectrum).

So, why am I changing my name? I’m not eliminating any of it, but I am adding onto it. As I move into the next phase of my life, I want a name that fits the next phase of who I am becoming. I want to create that space to flow into. I also am changing in lots of ways and feel like a different person. I want to shed the old dried skin parts of who I have been and embrace the self that is now emerging fully. And, last year at Yom Kippur, my rabbi Naomi Steinberg, encouraged us to think about choosing and taking on a Torah name. I had never thought about doing this, but once she planted the seed, I started dreaming and thinking about it.

My meditation brought me to the name Miriam.

From a program for Tof Miriam Shabbat: http://marlaleigh.com/jewish-programs-2/tof-miriam-shabbaton-programs/
From a program for Tof Miriam Shabbat: http://marlaleigh.com/jewish-programs-2/tof-miriam-shabbaton-programs/

Miriam, as Moses’ sister, could have been my great, great, great……great Aunt. I claim her as family and mentor. Miriam was a prophetess, a leader of her tribe. She was the one who encouraged and nudged her brother Moses to take his place and do the job he needed to do. She was a community activist and agitator. She was fierce and strong. She led the women in prayer and song and dance. She was responsible for water flowing from the desert to the people. As long as she lived, the wandering Jewish tribes had access to water. When she died, there was no more magical spring that bubbled up at her command. Moses, confronted by the thirsty and complaining throngs, in the midst of his grieving, gets water for the people, but he does so the wrong way, causing him to not be able to enter the “promised land.”

The wrong way is the violent way, the hitting the earth and rock way, versus the Miriam way of calling up the water from the underground spring, of singing to and with the earth. Miriam has always been my hero. She’s an older sister, she’s not shy or afraid. She knows what to do and how to do it. My Alpha, Alpha female self really relates to all the stories of her, and I’m a writ large bold kinda gal, so connecting with her for the next part of my life feels really right.

So, before I changed my name, I wanted to call or find Kendra, who I haven’t spoken to in many years. I found a phone number for her and she picked up the phone. We both broke into tears and started apologizing to each other for how long it had been. Then I said, let’s not apologize anymore, we obviously love each other, are connected forever. So, we left apologies behind and talked for a long time.

What is really funny, is that Kendra is in the process of changing her name! We really are twins on some level. I found this to be powerful and significant. She is moving into her new name and I am moving into mine. I had a little ceremony at Temple Beth El, where I am a Lay Leader. It was very sweet and felt so good.

I will now be known, among the tribes of Israel  when I am called to the Torah or for prayers of healing, as:

Miriam Shoshanah Adamah Cohen bat Channah v’Jacob

For the English spelling, I added the letter “H” to both Shoshana and Adama a few years ago. This was because in the Hebrew they end in the letter “Hey” which is one of the letters in the four letter Macro/Super/Ultimate name of the Divine.

When Avraham and Sarah became Jews, they changed and the Holy One changed their names from Avram and Sarai to Avraham and Sarah.

Hey

The Hey letter was put into their names connecting them with the Divine. It’s a big long name, my new name. I only need folks to call me that when they call me up to the Torah, or if they are praying for my well-being. I’m still happy here in the Nicole Zone. A new name is very exciting and I’m super excited for it. One last teaching on Hebrew and why it is so powerful for me. This passage by Marcia Falk is excerpted from The Book of Blessings: New Jewish Prayers for Daily Life, the Sabbath, and the New Moon Festival (Harper, 1996; Beacon, 1999). Copyright © 1996 by Marcia Lee Falk.”The Book of Blessings by Marcia Falk http://www.marciafalk.com/index.html:

“There is for me a plumbline that drops from the center of my being down to the beginning of my history. At one end, álef, at the other, taf. If human language is, in large measure, what gives us our humanity—allowing me to communicate with you, distinguishing us from other parts of creation—then Hebrew is sign and symbol of my particular human identity, giving me my home as a Jew. Although my first language is English, I cannot imagine myself without the millennia-old language of my people. When I was fifteen, visiting Israel for the first time, an Israeli asked me what was my “mother tongue,” my s’fat eym. English, I replied is my s’fat eym, but Hebrew is my s’fat dam—the language of my blood.”~ Marcia Falk

 

My s’fat dam is also Hebrew, everything about it calls to me and moves me and even writing these words makes a river of tears flow out of me. I have a BLOOD relationship to it, it runs through my very being. As I go into silence and stillness—my Jubilee retreat is only a few months away now, HEBREW is calling to me.

I want to swirl and sing and dance in it, alone, just me and my s’fat dam. I will be diving into the waters of Hebrew while I am away, working hard to move this language from the underground wellsprings in my being, up into my frontal lobe and language and reasoning centers. I want to read it fluently, I want to be able to look at the Torah or the Talmud and not just have aha moments, but have a continuous flow of delight, questioning and dialogue. As Miriam, I will be able to do that more. I can feel her presence supporting me on this journey and I hear her timbrel calling me to the dance.

Tohu Vavohu

Tohu Vavohu by Marjorie Feldman

 

 

Moon and Mussar Musings on the Megillah

The 5 Faces of Paul oil painting -1981 by Helen Redman
The 5 Faces of Paul oil painting -1981 by Helen Redman

Like a cat circling her spot before she can settle down, pawing and prodding the cushion or the carpet or the bed-spread, I also, have to create and circle my space before I can manage to write.

This has been difficult for me lately. I’ve just been posting recipes. Recipes are safe and easy and do not require too much from me that involves delving into emotional or personal territory. It is not lost on me that folks respond more to my recipes than to my musings. I have a loyal following of muse-niks (those who appreciate my musings), but there is a much larger following of recipe lovers. So, if you are a recipe lover, this post is not a recipe for some yummy dish. It is a sort of recipe/play on the themes of Purim. Full disclosure, I do not know how to make Hamentaschen and this post will not result in a good cookie!

Apricot Hamentaschen, NOT made by me. This is the only cookie you will be getting from me!
Apricot Hamentaschen, NOT made by me. This is the only cookie you will be getting from me!

Tonight is Purim, and the full Moon is hanging brightly in the sky, urging me to get a little moon-mad, and instead of reading or hearing the Megillah being read, I am sitting in my meditation room, listening to flute music amidst incense and candles. Instead of dressing up and being wild and with a bunch of people, I am sitting quiet and still and writing.

This is a VERY unusual state of affairs for me. I have an internal barometer connected to the Jewish cycles of holidays, fasts, new moons, and all the weekly Torah readings as well. It is physically difficult for me to be absent from any of the rituals connected to my path. When I actually got involved with Judaism actively, as a young woman in the 1980s, it was with a profound sense of coming home and finally understanding and being able to make sense of so many things about myself. My family has been Jewish forever, but the practice part of that skipped a generation or two. This is not unusual and it is often the case that one generation will be very religious, the next one won’t be and then the grandchildren or great-grandchildren will find their way back. Many of us seem to spin on a generational wheel of sorts.

Some folks wander around or linger in one spiritual tradition or another and pick and choose that which works for them and discard or lay down the rest. Others are devotees of only ONE way to walk and be on the planet and with Holiness. Most folks are somewhere on this continuum, and of course there are those who completely reject any kind of spiritual path or directionality. It is not one size fits all, it never has been and it never will be.

My size and shape and relationship to Holiness is WRIT LARGE, I am the Jumbo size, extra-large variety in all my expressions. This is a difficult path, because it is not, in any way, quiet, petite, small, cute, sexy or easily dismissed, overlooked or ignored. People know when I am coming and where I am. I am louder without a microphone than most folks are with one. Friends with sensitive ears sometimes cringe  when I speak. I am asked to speak more quietly in many circles. My animation and volume are VERY strong. This applies in all areas of my life. If I had to name one of my “super powers”, I’d say it is my voice. Sometimes it feels like it literally can travel around the globe.

As I move through the thin middle place in the hour-glass of my life, and also as a result of my continuous mussar work, I am shifting things about myself all the time. I am actively looking at my volume and working to moderate it. I am adjusting the sands of my personality, grain by grain. I examine and attend to what goes on around me and through me very carefully. In Alan Morinis‘ most recent Mussar book, With Heart in Mind, I read the following passage today:

“Rabbi Moshe Chaim Luzzatto (1707-46) in the Mussar classic Path of the Just gives us another take on the spiritual value of fear. One who fears heaven ought not to be concerned so much with punishment from God’s big stick but with offending against the supernal glory that infuses our world. This is not fear of breaking a rule and catching the consequences, but rather acting in an unseemly way that besmirches the most precious, pure, and holy divine majesty, which, if we are sensitive to it, permeates every fragment of the reality within which we live.” pg 40

So, for me, who is “sensitive to it,” there is an element of fear/concern in my every awake moment. It is an undercurrent, not a blaring horn. Am I reflecting the supernal glory and holiness I experience accurately? Am I modeling healthy and loving relationship to the planet and all her beings? Am I remembering to be grateful, to engage others gently and with chesed/kindness? Am I living in a way that honors the creation and the creator? Am I living for Olam Ha-Ba and behaving in accordance with the “precious, pure and holy divine majesty” or am I just sleep-walking through my life?

These questions are not really answerable. There will never be a complete or finished answer sheet with checked-off squares, √ kindness done, √ honoring done,√ gratitude done. These are forever and all the time questions for me and they are part of my life and very real for me. How does any of this relate to Purim, you might be wondering?

Well, Purim is about many, many things, most of which we will never be able to grasp in this world/Olam Ha-Zeh. One of the things that I love and relate to the most about Purim is the idea of dressing up, trying on, the costume of your enemy or your dark side. This holiday is ancient and it asks us to get so drunk that we can no longer tell the difference between good and evil, between the heroes and the villains, between right and wrong, up and down, male and female, Jew and Muslim, and all the other polarities on the spectrum. It’s the one time of year you will see Santa costumes in Orthodox neighborhoods. It’s really funny, very straight men dressing as women, super religiously devout folks dressing up as clowns and Christian icons. It’s a weird wonderland of a holiday.

Nicole, not really in costume, revealing her third eye.
Nicole, not really in costume, revealing her third eye.

While we are simultaneously supposed to be getting really drunk, we are also meticulously supposed to be listening to every syllable of the Megillah (scroll of Ester), and it has to be read over if we miss a line or say one word wrong, from the beginning. “A megillah is a finely detailed account or book but the term by itself commonly refers to the Book of Esther.” ~Wikipedia emphasis mine!

So, Purim is a study in contrasts, extreme detailed focus on the script, and wild abandon of self and self-constraints. For those who have alcoholic tendencies, or who come from families with alcoholism, this can be a treacherous holiday. Many people imbibe and it can be difficult to be around. Folks get loud and strange, it’s truly not your usual religious service. You don’t have to drink to get expansive or loosen your boundaries, but this is one of the times in the Jewish religion where some kind of personality, boundary-crossing, mind altering substance is called for.

We are so very attached to our ideas of right and wrong, of good and evil, male and female, Jew and everyone else, black and white, trim and fit or large (and by society’s definition unhealthy just because of our size). Purim is the one Holiday that will still be celebrated once the Messiah comes. I will address the various and multiple views on Messianic consciousness in Judaism in the future. I mention it here only to underline my point.

This strange holiday, based on an ancient scroll telling a terrible story, with ugly and horrible things going on it, as well as miraculous and wonderful things; this model of alternative narratives and confusing roles is something that is so fundamental to the nature of this universe, that it will actually still have a place in Olam Ha-Ba.

What does that mean? For me, it means that I am never going to “get it.” I will never be able to wrap my head around anything and say, “I’ve figured it all out, I know the answer.” It means, I should expect to be surprised and confused and not think that Ha-Shem has a plan, like we do.

While talking with my dear friend and Rabbi, Naomi Steinberg, we were discussing our extreme frustration with the concept of “God’s Plan.” This idea is so human-centric. Naomi was expounding on the ridiculousness of thinking about the Divine having some kind of day-planner with notes about what was supposed to happen to someone on Tuesday at noon.

We use and need plans as humans, because the world is a majorly intense and confusing place to navigate. If I don’t have a plan, I might miss my appointment with the dentist or the job interview or the meeting with the principal or whatever??? I am a big planner, I am not demeaning plans, planners or planning (see my Organizing Optimally post for a real list of how to plans).

There is a huge difference though between my attempts to navigate and organize my life or events and how the Creator engages with the Universe.

Planning cannot be applied to the Divine, or to the Divine in each of us. That Holy spark reveals itself to everyone differently and in its own way and across space and time. I may think you look like a woman, but you may feel like a man. I may think you are someone to feel sorry for, because you are in a wheel-chair or blind but you may be wiser and healthier, in a deep way, than I could ever know.

None of us knows what is inside of others. Regardless, we have to try to make contact and reach across whatever divides us. We need to reach across the bridges of our differences and listen, listen carefully to EVERY word of each others’ scrolls. “Wait, I missed that part where you said you felt different, can you go back and repeat that again, so I really understand?”

Coup d'Oeil Marocain, 1971, pen, ink, collage on paper with (handpainted mat), 22"x16"
Coup d’Oeil Marocain, 1971, pen, ink, collage on paper with (handpainted mat), 22″x16″ by Helen Redman

We also have to play with who we are and be willing to actually be THE OTHER, to wear the skins of those we cannot imagine being, or to take a risk and wear the shape that is true to who we are inside, even when it doesn’t match who we are on the outside. It’s a crazy, wild ride. I only drank some mellow herbal tea tonight, but somehow I was able to expand without any mind-altering substances. I hope your mind and heart are a little more expansive as a result of these Moon-rich Megillah musings of mine. On the 15th of Adar, 5775, Shushan Purim, it was written and, at least, for now this marks the end of the Nicole-Zone Purimschpiel/Megillah. Amen!

 

Mamma’s Marvelous Minestrone (Gluten Free or Gluten Full)

Minestrone Cooking on the Stove, smells gooooood!
Minestrone Cooking on the Stove, smells gooooood!
  1. one to two onions (yellow) chopped medium to small
  2. 1/4 or so of really good olive oil. I buy Henry’s Olive Oil in five gallon buckets and selectively share it with others, but I go through five gallons pretty regularly. Whatever good olive oil you have locally, use that. Heavy, dark and green, not light and clear!
  3. three to four good carrots, not wimpy, limpy ones, cut into small halves or quarters (the smaller you chop something the more flavor you get, due to surface area being exposed. See The Ten Commandments of Nicole’s Kitchen
  4. two to four thin small zucchinis, I never use big fat ones for this recipe
  5. more garlic than you think you need (at least one whole bulb) and prepare it correctly, by removing the centers. See instructions at the end.
  6. several stalks of celery
  7. two to four quarts or more of canned tomatoes with their juice (yours preferably) or if you have to use canned tomatoes, use Muir Glen’s Fire-Roasted whole or diced tomatoes and a jar or so of tomato sauce
  8. freshly chopped herbs: oregano, thyme, and parsley. If you have to use dried herbs, use fresher ones, this means not the ones sitting in your cabinets for three years! Buy in the bulk section when you can for dried herbs, the turn over is much greater there, so they are fresher.
  9. good salt (see Let’s Talk Salt)
  10. coarse ground black or white pepper (some folks cannot abide black pepper, but most folks can handle the white pepper)
  11. cayenne to taste (optional for folks who cannot handle spice)
  12. red wine 1/4 to 1/2 cup (the better the wine, the better the soup, you can drink the rest of the wine with your dinner). If you live in Humboldt County, where I do, you can always check out Bob’s Picks in the wine section at  the Northcoast Co-op. He has excellent taste and the wines he picks are often not too pricey and they taste great.
  13. balsamic vinegar 1/4 cup or less (not flavored or thick syrup balsamic, just basic balsamic vinegar)
  14. two to three cups cooked beans, garbanzo, cannelloni, white, fava, whatever beans you want. I always do garbanzo beans and usually a white or Lima or cannelloni bean as well. I use Westbrae Natural canned beans if I am not cooking the beans from scratch.
  15. Parmesan or Asiago cheese or some other nice strong cheese to add as a garnish if you aren’t making this for vegans. If you are doing a vegan version, don’t add the cheese.
  16. a bag of cooked noodles (gluten full or gluten free). This is optional. I don’t eat a lot of gluten and don’t like the gluten free stuff too much, so I just enjoy the soup minus noodles. Kids love noodles and if you throw the noodles in to their bowls, not into the soup base, and cover them with all the veggies and soup, this is one way to get them to eat some veggies!

Okay, with all those ingredients, surely something magnificent should be the result, and it is. This is actually a very easy soup to make. Just sauté up the  onions first for ten minutes with the white pepper or black pepper in the good olive oil, then add chopped carrots and celery, sauté those up for another five to ten minutes. Medium heat for the duration of soup cooking, until the end.

Throw in the fresh herbs and the zucchini and the garlic and the first teaspoon or so of good salt. After a few minutes add the wine, and then add the tomato sauce and tomatoes. You can cook this for an hour or more, then add the beans and cook another hour or so. Add the balsamic vinegar when you add the beans, also the cayenne and more salt. You can cook this soup for hours if you want, the veggies get pretty soft though and the beans can break down if you cook it for too long. On the other hand, the flavors blend really well the longer you cook it. This is something you have to discover on your own. I generally plan on this soup taking at least two hours to prepare and cook/simmer. I have let it simmer on low for another hour or two. Do not cook it on medium for more than an hour or two. Once the ingredients have all had a chance to hang out together, put it on simmer and do something else. I don’t cover this soup, either, I love the smell it makes and so does everyone who walks in the door!

Right before you are ready to eat, if you are making noodles to add to the soup, make sure you have a pot of boiling salted water ready to put the noodles in. Noodles generally only take five to ten minutes, if they are fresher, to cook. Once they are strained and done, toss them lightly with olive oil so they don’t stick. Keep them in a covered bowl or in the original pot you cooked them in, so they stay warm. Another trick with noodles, when you are NOT making macaroni and cheese, is to rinse them with VERY hot water once you strain them. This removes the starch that makes them sticky. I only do this with regular noodles, not with rice or other kinds of pasta, which is more delicate.

The only other thing you need with this meal is a green salad and some bread, if you are doing the gluten route. Otherwise, it is a meal in itself. Oh, yeah, don’t forget the glass of good red wine or for those who don’t consume alcohol, just enjoy the soup!

Garlic Center Removing Instructions: All centers of garlic bulbs should be removed. They are bitter, older and not healthy to eat. If you take the time to remove the centers from your garlic bulbs, everyone eating your food will be happier. The only time I do not remove the centers of garlic is if I am roasting whole garlic or using very fresh, young garlic that has no visible discoloration or center part. Folks who cannot eat garlic, can and do eat food I cook with garlic and they do not have the same problems they normally do when eating garlic not prepared this way. The centers are the problem!

Discard, Dont Use!Keep and Use

Organizing Optimally, Nicole’s Outrageous Offerings on How to Navigate Large and Small Events

Pouring the Bubbly at a Rosh Hashanah Luncheon, which I organized for my Jubillee Birthday Celebration
Pouring the Bubbly or the Sparkling Apple-Cider at a Rosh Hashanah Luncheon, which I organized for my Jubillee Birthday Celebration, photo courtesy of Lorraine B. Miller-Wolf

1.     Do your homework: This means that you must approach any meeting or organizing you do from a place of knowledge and hopefully wisdom. It also means you are choosing to work as hard as you are and it isn’t on anyone else to do the same amount of work or to be as effective or extended as you are. This is your CHOICE. Just like with homework, if you are resourced well, you’ve slept and eaten and exercised and basically seen your therapist recently or done any number of things that you need to do for yourself, you will succeed and so will your event!

2.     Start at the End: Assign or find the folks who will be responsible for CLEANING-UP your event. Do this part early on in your process. I actually recommend getting this done as soon as you know the date and time of your event. When you are in charge of an event or care about it, you will be there early, you will be doing a hundred things, you will be EXHAUSTED by the time things need to get cleaned up. If you can’t find volunteers who will be in good spirits and energetic and capable to do this clean-up, HIRE someone! This is money well-spent, always.

3.     BE NICE: Expect that many things will go wrong, learn to breathe and be flexible and always BE NICE! Whatever your feelings are, no matter how valid they are, you will be remembered for your outbursts, rudeness and inappropriateness. So, try to get your anger out of the way before you organize people or communicate with large groups. People are more receptive to your agenda, your ideas and your visions when they aren’t being blasted with your (probably valid) feelings. This rule is for community organizing, not protest marches or confrontations with despots who need different approaches. Remember your community is your ally, not your enemy.

4.     DELEGATE: Get help and realize, at the same time, that if it matters to you, which it should, you will probably still do the lion’s share of the work. Do not expect other people to have your standards, your work ethic or your priorities. Be prepared to have everything stop happening if you decide to pull-out because you are overwhelmed or doing too much. Take it into consideration at the beginning of your organizing, so you don’t have to reach that place. Maybe you’ll get lucky!

5.    MONEY: You need Money, you need donations. Food is good! If you tempt people with goodies, they will come and partake. This means outreach in the community to get stuff donated for big events. This is where your presence as a nice person who people can count on is crucial. If you are a flake or unpleasant, people won’t be as interested in giving you money, stuff or time. This applies to getting musicians to donate their time as well.

6.     HUMILITY: Don’t be afraid to apologize or admit you are wrong. Community organizing means you are working with the community. Expect to learn something, to be challenged, to be confused or supported and recognize that the nature of community work is cooperative.

7.    BEING STRONG AND CLEAR WHEN YOU ARE IN CHARGE: Cooperative work requires humility but once that has been said and understood, if you don’t manage things well and take control when you should, things will either flop or get out of hand. So it behooves you to set clear agendas, have good facilitators and note-takers (this is especially important when issues are heated.)

8.    MEDIA: Media is crucial. Find out what you can get for free, there is lots of it, but all of it has deadlines and specific formats. This is the grunt work, if you can assign someone else this task, who will actually do it, great! If no one knows about your event or you don’t target the right places to advertise or alert, even if everything else is perfect, no one will be there to appreciate it!

9.    SLOW DOWN: Say less! Listen More! Slow Down! Please note, I am notoriously bad at all of these and have paid the price many times over for not following this advice. Being respectful of others is the best way to achieve your goals, no matter what is going on.

10.   YOU CAN’T DO IT ALL: Don’t try to tackle every issue. Find the category that really charges you. Some people are activated by the environment, some by social injustice, some by legal inequalities, some by police brutality, globalization etc… You will be more effective working where you have the most energy. All of these issues are interconnected though and there will be overlap.

11.   COMMUNITY: Use your community, involve yourself in where you live and work and you will find allies.

12.   BE ORGANIZED, (no kidding!): Develop a good filing system. Don’t laugh! This also applies to your computer data. Organize things in files and folders by date, organization, issue etc… If it takes you an hour to find the thingamajig that what’s his name gave you, you’ve just lost valuable time for no reason. Compile email lists and phone lists and keep them at the front of your folders so you can call what’s his name and actually remember who he is and get him to do the thing he promised. In this day and age, create a Google or other easy online Drive format and import all your contacts. Keep your contacts list current, delete old addresses/information. You don’t need 3,000 copies of your contacts. You need to have a back-up of them somewhere electronic, an online version and if you want to be very diligent a printout, so in case all computer related things stop (in a power outage for example) you can still hopefully reach folks you need to reach.

13.   REMINDERS: Remind everyone multiple times about meetings and events. I know it sounds like elementary school, but we’re all busy saving the world and one more meeting is easy to forget. I do this exclusively by email, which is unfair for all those who don’t use that system, but it is the only way I can manage to get it done quickly. If you are working with people who don’t have access to computers, you must develop phone-trees and quick post-card type reminders. Also, be early to all your meetings and endeavor to start things on time. If you care, you will always be there at the beginning and, usually be the last one to leave as well. (That’s the truth!)

14.   BE PLAYFUL OR PRAYERFUL: There is always time for a quick icebreaker activity/song or introduction circle with a brief one-word check-in or something like that. Help people arrive in the space by giving them a moment to be humans together in a room, before they tackle an issue or get down to doing a large job, this is what all coaches know, rev your team up before you send them out on the court, reassure them, remind them of why they are there and appreciate them.

15.   THANK YOUS: I endeavor to always personally write, yes, actually hand- write a note of thanks to the vendors who gave things, to anyone who really extended themselves, to your co-workers/co-leaders, to volunteers and to someone who always does things but never maybe gets a thank you. Believe me, the people you thank will remember that you sent them a thank you. This is not a minor step, just because it’s close to the end of the list. This can take two weeks or more to do, you don’t have to rush to do it, but if you were organized as you should have been, you will have the names and addresses of folks handy that you need to thank.

16.   BE NICE! I know I said that already. It just bears repeating. This is also related to “do your homework.” The more clarity you have as an individual, the more balanced you are, the more effective you will be in all that you do. When you are in the community, you are in the public eye. Your grace and intelligence will get you far, so develop them.

 

2014-09-26 17.03.20Breaking Bread Together at Temple Beth El, Eureka. Photo by Lorraine B. Miller-Wolf

Eggplant Parmesan, Maren Frank Style!

Plated Eggplant Parmesan with fresh pasta and green beans.
Plated Eggplant Parmesan with fresh pasta and green beans.

This recipe is based on years of experimentation and work by Kevin’s mother Maren, it far exceeds any pallid imitations or pretenders you might have encountered previously. I always double this recipe, but I’m giving you the smaller amount instructions here. If you double this recipe you will end up with the two large pans and one smaller one that you see at the end of this post. I don’t think it’s worth doing this recipe for a small amount. You can always invite the neighbors over. Also, this dish gets better as it sits, so left-overs are Divine.

  1. Four regular eggplants, not the Japanese ones (picked according to Nicole’s instructions; click on this link to my Iranian Eggplant post to see the correct way to pick eggplants)
  2.  Good Salt for eggplants (Kosher probably best, but Himalayan Pink okay as well, see Let’s Talk Salt)
  3. Egg/Flour mixture: 2 large eggs or 3 small ones, 2–3 tablespoons of flour, ¼ cup of water, a dash of garlic salt or powder, fresh or parsley chopped very fine or dried parsley and some white pepper also
  4. Cheese: 2–3 blocks of part–skim, low fat or whole, never fat–free mozzarella, ½ cup or more of grated Parmesan cheese

Olive Oil: Option A: about a pint of good olive oil; Option B: use two good nonstick pans, you will then use less than a pint of good olive oil. I sometimes mix a little sunflower oil or canola oil in this, but the olive oil really makes it taste better.

Tomato Sauce:

A pot of warm tomato sauce (see Sapta Rachel’s Best Tomato Sauce prepared a day or two ahead or add another several hours of prep time, prior to beginning to make this dish). If you are doing my sauce, do not put fresh basil in it, use a little dried oregano, this dish doesn’t do well with fresh basil in the sauce. If you have to use prepared tomato sauce, the final outcome will reflect your choice. Maren recommends Prego, and only Prego, if you don’t have me handy or if you didn’t take the time to make my sauce, shame on you! I prefer organic sauces so I use Muir Glen or a locally made one from the Italian deli in our neighborhood. The fresher the better.

Breading:

One container of Contadina or Progresso Italian Flavored Bread Crumbs (don’t try other fancy, organic ones unless you are sure they have the same weight and consistency as these). We have tried the other kinds and been upset by the results. Since this recipe is a three to five hour effort depending on if you have helpers, it is not worth making a mistake. Follow our instructions and you will be pleased, stray from this path and feel the ache in your back and the frustration of a lot of time spent to yield something that isn’t that great.

Optional: Sauté up some mushrooms in butter, garlic, salt, pepper and parsley to use in one of the layers, or to serve on the side.

What you will need that isn’t a specific food item:

  1. Two large Baking Sheets
  2. Two large non–stick frying pans or two well–seasoned cast iron frying pans or one of each
  3. Two large casserole dishes
  4. Lots of clean counter space (see the Ten Commandments of Nicole’s Kitchen)
  5. An apron
  6. A sous–chef and a clean–up crew (these last two are highly recommended, if you can’t do this dish with a helper, make sure you have some good red wine handy to fortify yourself with ½ way through)
My super sous-chef Issac Frank, showing off his bear-paw hands, really good for frying and chopping and hand-holding too. Photo by Shakia Spink
My super sous-chef Issac Frank, showing off his bear-paw hands, really good for frying and chopping and hand-holding too. Photo by Shakia Spink

Peel eggplants, slice into ¼ inch round slices. Place a layer of paper towels on your baking sheet. Put a layer of the sliced eggplant down, sprinkle very lightly with salt. Put another layer of paper towels on top of these and repeat this whole process until you have used all your eggplant slices. Make sure you put a final paper towel on the top, then put the other baking sheet on top of all of this, weigh it down with your large cast pan or several heavy cans of food. The object here is to help drain the eggplants of extra water, the lightly salted layers release their water out into the paper towels and the weighting down further encourages this process. This must sit for at least ½ hour, during which time you will prepare the following:

Egg/Flour mixture: in a small covered jar, shake the ¼ cup of water and flour together so they are well combined. Beat eggs in a shallow dish or bowl. Add the flour water and mix, add white pepper, and garlic and parsley. In another shallow dish pour a small amount of breadcrumbs, if you pour a lot in, they goop up and get clumpy, which is not what you want. You want a light layer of bread crumbs.

Turn your oven onto 350° at this point.

After the ½ hour has passed, remove the top weights from over your eggplant layers and pat the top layer with paper towel.

You will need a couple of plates or platter to put the breaded eggplant on. We recommend arranging your counter space in a kind of assembly line. Eggplants, then egg mix, then bread crumbs, then plates.

egg, flour, herbs and water mixture for coating eggplant
egg, flour, herbs and water mixture for coating eggplant
2015-02-03 15.32.57
small amount of bread crumbs to coat eggplant after it has been in the egg mixture
2015-02-03 15.33.04
plate getting loaded up with eggplant rounds for frying

Dip each eggplant slice in the egg mixture, then in the breadcrumbs so that it coats on both sides, place on your dish. Continue on ad–infinitum, until all the eggplant slices have been dipped and coated.

Now, over to the stove we go. Have your baking sheets clean and on hand to receive the fried eggplant. Take a deep breath or two. Pour olive oil into your pans, less for non–stick, more for other kinds, you need to cover the bottom of your pan and then have some extra, if you use a good amount, you won’t have to add oil in later to a smoking hot pan. Once the oil is hot, not smoking, it should be on a medium setting, fill each pan with the eggplant. Cook these a few minutes on each side, so that they brown a little.

Frying eggplant rounds in olive oil, the brownish red color is what you want. Once browned on both sides place on baking sheet for 20 minutes.
Frying eggplant rounds in olive oil, the brownish red color is what you want. Once browned on both sides place on baking sheet for 20 minutes.

You don’t want them to burn, PAY ATTENTION! Remove from stove and layer onto baking sheets. Once you have filled up a baking sheet, repeat frying procedure with remaining eggplant. This method allows you to use less oil, which makes a difference. Bake in the oven for about 20 minutes. Remove the baking sheets from the oven and put the baked eggplant rounds on fresh paper towels over cooking racks or grates, this step helps get rid of extra oil. You can layer paper towels and cooked eggplant onto a plate as well, if you don’t have cooking racks or grates.

Have grated or shredded cheese in a separate bowl and the Parmesan cheese also in a separate bag, bowl or container.

Now we are back to the assembly line process again. Assemble the Eggplant Parmesan in the following manner. Put a small amount of sauce on the bottom of your pan, just a little bit. Then you will put one layer of eggplant on the bottom of the casserole dish.

sauce on bottom, first layer of eggplant rounds
sauce on bottom, first layer of eggplant rounds

Now, take several spoons of the sauce and spread it lightly over the top of each eggplant slice, don’t pour a large amount. You want the end result to be moist, but not runny.

sauce on top of first layer of eggplant rounds
sauce on top of first layer of eggplant rounds

Sprinkle a generous amount of the grated mozzarella over this, then sprinkle a little bit of the Parmesan cheese over this, then repeat the whole procedure, don’t do more than two full layers per casserole, because you don’t want a gooey oven mess.

cheeses on top of first layer of eggplant rounds and sauce. Next step is to repeat the whole process.
cheeses on top of first layer of eggplant rounds and sauce. Next step is to repeat the whole process.

If you are into the mushrooms, you can insert the sautéed mushrooms after the first layer of eggplant, before the cheese. Your final layer, must always be the cheese. Use a little more Parmesan on the final layer. If you use too much this dish will be too salty and you’ll be sad.

Put them in the oven and bake for 45 minutes or more until the cheese is starting to get brownish. Remove from the oven. You are done! Except for the clean up which will take at least an hour or two. This dish is really only made for those your truly love, or those you are hoping to have love you for the rest of your life!

The finished masterpieces!
The finished masterpieces!