10 minute read
WRITER’S CORNER The Easter Egg
Warbucks kind of generous donor. In any event, I wasn’t putting up any objections.
I gave a slight theatrical bow to the cheering crowd now that I was fully into the euphoria of the occasion. They were enthusiastic in their sharing of this moment with me, clapping their hands and smiling in a fulsome manner. Then, with a little wave of my fingers that I could barely manage, afraid that in a moment of clumsiness I would drop the egg, and with a loud demonstrative thank you while nodding my head in affirmation of their full-hearted applause and pleasant demeanor that coursed through me, I began to walk back down Underhill Avenue, heading to the corner and eventually to our apartment on Butler Place.
As I reached the corner I momentarily entertained the thought that maybe I should have gone into Herman’s to garner a few extra accolades.
I was filled with a warm glow of inner joy that can only come to a ten year old boy on a lovely bright spring Easter morning who has suddenly been presented with a coveted prize. I kept looking down at my bounty almost incredulously, still stunned by the fortuitous nature of the event as I slowly made the turn onto Sterling Place. There is a warm after-glow that comes from being with other people who are happy for you. I recognized that such a circumstance is rare and its impact totally consumed me. The moment becomes lasting as it finds a place of permanence, a remembered event that will never be forgotten.
At first, a number of kids actually followed me in Pied Piper fashion – “What are you gonna eat first, Tommy?” no doubt expecting a little booty. No one could eat all of that by themselves I imagined them thinking and rightfully so. I was glad that the whole display was enclosed in a sheer yellow plastic glaze that was securely tucked in the side and knotted at the top that crinkled as I walked. It was obvious that it wouldn’t be opened until I came home.
I deliberately slowed my pace after the kids finally shied away wanting my trophy moment to linger. I enjoyed the pleasant inquisitive looks I was getting from the few neighbors who were out, everyone with happy knowing smiles and good-natured greetings. I was quick to shout out a “Yeah, I won it at a raffle in Herman’s” to a teenage couple who had called over from across the street … “Hey, kid, what ya got there?”
I was trying at the same time to keep my enthusiasm low-key but my wide grin gave me away.
When I walked in triumph into my first-floor apartment door the excitement continued. I was pleased to see that my father was at home and not working. I noticed that my mother didn’t mention that she was the one who had bought the ticket as she joined me in the kitchen. I gave her credit for showing that kind of class, not wanting to infringe upon my glory, treating the situation like it was something that just happened out of thin air.
With no small sense of triumphant acclaim, I plopped the egg on the kitchen table, and as I stepped back to gaze upon the elaborate art work that embellished the egg, I suddenly realized for the first time that morning that I really didn’t like hard chocolate.
Nevertheless, the chocolate egg maintained for me the sturdy resilience of a fruit cake that nobody wants to eat and so managed to greet you in the kitchen each morning in its defiant manner.
After a few days, the egg began to lose its allure. But even as the egg gradually lost its form, it still kept on delivering thick pieces of dark chocolate to the rest of my family and grateful friends until finally I awoke one morning to find it all gone.
Within a few days, my brief flash of notoriety had ended. But I did have that moment in the sun, a kind of heyday if you will, and I basked in its glory for the short while it lasted, and even now when I look at the photo that was taken later that afternoon, I can revisit that brief moment of glory yet again.
Stargazers
Our Dusty Solar System
Continued from page 5 in the western sky and you’ll have quite a challenge spotting it.
This phenomenon was described nearly a millennium ago by the Persian poet Omar Khayyam in his famous book “The Rubaiyat.” Today we know that it is produced when sunlight is scattered from dust particles, most of which are continually generated by passing comets or by collisions among asteroids. Each is microscopic -- only about four-hundredths of an inch across -- and these are separated by an average distance of five miles.
Because it appears brightest in the direction of the sun, we see the zodiacal light best when there’s no moonlight, and when the plane of our solar system (the ecliptic) forms a steep angle with the horizon. In the Northern Hemisphere, the best conditions occur after dusk in the springtime, and before dawn during autumn.
Most folks don’t even know that this phenomenon exists, let alone that they can see it in a dark nighttime sky. Later this week, take a drive to the country or mountains, far from the lights of any cities, and search the western sky for this elusive glow.
Visit Dennis Mammana at dennismammana.com.
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Because it appears brightest in the direction of the sun, we see the zodiacal light best when there’s no moonlight, and when the plane of our solar system (the ecliptic) forms a steep angle with the horizon.
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Unleavened bread is the foundation of Passover cooking Perfect Matzah Balls (Kneidlach)
Passover is a Jewish celebration and one of the religion’s most sacred and widely observed holidays. Passover commemorates the Biblical story of the Israelites’ escape from 400 years of slavery in Egypt. In 2023, Passover takes place April 5-15.
Pesach, as Passover is known in Hebrew, includes all kinds of ceremonial foods. The Passover seder plate showcases specific items that relate to both the suffering and emancipation of the Jewish people. Throughout Passover, the faithful abstain from any leavened bread products. According to Exodus 12:8: “They shall eat the flesh that night, roasted on the fire; with unleavened bread and bitter herbs they shall eat.” Jews also are to remove all leaven (hametz) from their homes and eat unleavened bread for an additional seven days. Apart from being commanded by God, it is believed unleavened bread became traditional Passover food because the Jewish people departed Egypt in haste without time to let bread rise. Furthermore, some say God also associated leavened bread with sin.
If there is one ingredient Passover celebrants may find challenging to work with during the holiday, it could be unleavened bread. Typically matzoh/ matzah is substituted for other yeasted breads this time of year. One place matzoh really shines, though, is in matzoh balls for use in soups or side dishes. A dumpling of sorts, matzoh balls are tasty and filling, and ideal for meals throughout Passover. Try this recipe for “Perfect Matzah Balls (Kneidlach)” courtesy of Chabad.org’s Kosher Cooking.
Yields 4 balls per each 1⁄4 cup of matzah meal (Meat, Pareve)
2 eggs, slightly beaten
2 tablespoons oil or chicken fat
2 tablespoons soup stock or water
1⁄2 cup matzah meal
1 teaspoon salt
1 quart of salted water or chicken soup, for cooking
1. Beat eggs slightly with fork. Add other ingredients, except matzah meal, and mix.
2. Add matzah meal gradually until thick. Stir.
3. Refrigerate for 20 minutes in covered bowl.
4. Wet hands and form into balls.
5. Drop into bubbling chicken soup or into a large wide pot into which 1 quart of water seasoned with 1 tablespoon salt has been added and has come to a boil. Cook for 30 minutes.
