Sunday, October 21, 2007

Shabbat Tisch

Yesterday, after Torah study, our congregation had it's first Shabbat Tisch. It was an idea that grew from my longing to learn how to sing the beautiful zemirot of Shabbat. Before the zemirot, we shared a meal and talked about everything from kashrut to Ann Coulter. One of the dishes I prepared was a tuna salad. It was one I improvised because I had run out of some the ingredients from the original recipe. I think this improvised version is better:

3 6 oz cans of tuna, drained
2 stalks celery, sliced(I like the thicker slices, provides more crunch)
1/3 cup sliced almonds
1/3 to 1/2 cup dried cranberries
Sweet pickle relish(to taste)
1/3 to 1/2 cup mayonnaise(I used 1/3 cup)

Flake the tuna and mix in the celery, almonds, and cranberries. Then fold in the relish and mayonnaise. Chill in refrigerator at least 15 minutes before serving. It works well to leave it in the fridge overnight. It can be used in sandwiches(pita bread works well) or as it is.

The original recipe called for apples instead of cranberries and for green onions instead of celery.

After the meal and Birkat Hamazon, we started zemirot. Hinei Ma Tov, Lo Yisa Goy, Yism'chu Hashamayim, and Oseh Shalom were just a few. But my favorite was Psalm 150.

It is the simple things of sharing Torah, a meal, and songs that can bind communties and families togehter. Here's hoping our congregation has many more.

1 comment:

Mark said...

OOPS. Gotta link you!