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CATSKILLS

CREAMY PESTO PASTA SALAD

12 oz tri color pasta

1 cucumber, cut to small matchsticks

1 red pepper, sliced

1 small purple onion, sliced

Handful of cherry tomatoes, halved

½ cup Mehadrin feta cheese

Mehadrin garlic Cheesalach for topping

1 cup Mehadrin co age cheese

¼ cup pesto (store-bought or homemade)

1 frozen garlic cube

Dash of black pepper

1. Cook the pasta according to the package instructions

2. Drain and rinse under cold water and set aside.

3. Blend all creamy pesto ingredients until smooth. If desired, add milk, 1 tablespoon at a time for a thinner consistency.

4. In a large bowl, toss the pasta and veggies with the pesto sauce until evenly coated.

5. Top with crumbled feta cheese and garlic cheesalach.

6. Cover and refrigerate the pasta salad for 30 minutes to let the ﬂavors meld.

7. Stir before serving and add salt if necessary.

Recipes, Styling, & Photography by Yossi & Malky Levine

Production & Design

GARLIC CHEESE STICKS

8 wraps (small or large)

1 JJ garlic cream cheese (7 oz)

16 oz Mehadrin shredded mozzarella cheese

6 tbsp Mehadrin bu�er (3/4 stick)

4 frozen garlic cubes

¼ cup chopped fresh parsley (or 2 tbsp dried parsley ﬂakes)

1. Preheat oven to 375°F.

2. Line a baking sheet with parchment paper.

3. Lay the wraps ﬂat on a clean surface and smear them with garlic cream cheese then sprinkle generously with shredded mozzarella cheese.

4. Place one wrap over the other in stacks of 2, so you get 4 stacks.

5. Transfer the assembled wraps to the prepared baking sheet and bake about 10-12 minutes, or until the cheese is melted and bubbly, and the wraps are golden brown.

6. Meanwhile, melt bu�er, garlic and parsley in a microwave safe bowl or in a small pan in the oven.

7. Once the wraps are out of the oven, brush them with the garlic bu�er mixture.

8. Using a sharp knife or pizza cu�er, slice the wraps into sticks.

9. Serve hot.

TERIYAKI SALMON BOWL WITH CREAMY RISOTTO AND SPICY MAYO

Salmon:

6 slices salmon ﬁllet, cut to cubes

½ stick Mehadrin bu�er (4 tbsp)

¾ cup honey teriyaki sauce

Riso o:

2 cups Arborio rice

5 cups water

2 oz Mehadrin European unsalted bu�er

2 oz JJ whipped cream cheese

1 tsp salt

Spicy Mayo:

1 Mehadrin 5 oz plain Greek yogurt

2 tablespoons sriracha sauce

1 ½ tbsp honey

2 tsp sesame oil

1 frozen garlic cube

¼ tsp salt

Toppings:

1 avocado, sliced

1 carrot, peeled into ribbons

1 cup cherry tomatoes, halved

1 cup shredded purple cabbage

1 cup mango cubes

Lemon slices/wedges

2 scallions, sliced

1 red chili, sliced

Black sesame seeds

1. Melt bu�er in a large skillet over medium heat.

2. Add the salmon cubes and sear on all sides until golden brown and cooked through, about 4-5 minutes.

3. Add the teriyaki sauce and cook for another 2-3 minutes, allowing the sauce to caramelize and coat the salmon. Remove from heat and set aside.

4. Add the Arborio rice and water to a saucepan, bring to a boil and cook for 20 minutes until the water is fully absorbed. Remove from heat, add the bu�er, cream cheese and salt and mix until combined. Set aside

5. In a small bowl, mix all spicy mayo ingredients until smooth.

6. Assemble the bowl: (This can be done in individual bowls or one large one.)

7. Start with the Riso�o on the bo�om, then place the salmon cubes in one area, and continue arranging all the toppings in sections.

8. Drizzle the spicy mayo over the entire bowl and top with black sesame seeds, scallions and chili slices.

FRENCH ONION CAULIFLOWER BAKE

1 bag (16 oz) frozen cauliﬂower ﬂorets

Caramelized onions:

GREEK PENNE POPS

8 oz penne pasta

½ cup marinara sauce

8 oz penne pasta

¼ cup Mehadrin sour cream

½ cup marinara sauce

¼ cup Mehadrin sour cream

2 tablespoons Mehadrin bu�er

1 bag (16 oz) frozen cauliﬂower ﬂorets

Caramelized onions:

8 oz shredded Mehadrin pizza cheese

½ cup sliced black olives

2 frozen garlic cubes

2 tablespoons Mehadrin bu�er

½ stick Mehadrin bu�er (4 tbsp)

8 oz shredded Mehadrin pizza cheese

½ cup Mehadrin feta cheese

½ cup sliced black olives

Basil leaves for garnish

½ cup Mehadrin feta cheese

Basil leaves for garnish

10 Wooden or metal skewers (if using wooden, soak them in water for 30 minutes before using)

1. Cook the penne pasta according to the package instructions.

2. Drain and rinse under cold water and set aside.

3. In a bowl, mix together the marinara sauce and sour cream until well combined.

½ teaspoon salt

2 frozen garlic cubes

½ teaspoon salt

1 cup shredded Mehadrin mozerella cheese

Fresh oregano for garnish (optional)

1. Preheat your oven to 400°F

½ stick Mehadrin bu�er (4 tbsp)

2 large onions, thinly sliced

1 tablespoon sugar

½ teaspoon salt

2 large onions, thinly sliced 1 tablespoon sugar

½ teaspoon salt

2. Add the cauliﬂower, bu�er, and garlic to a lined baking pan and sprinkle with salt. Roast for 3-4 minutes until the bu�er is melted, then give it a li�le mix to coat the cauliﬂower. Continue roasting for 15-20 minutes until golden brown and tender.

3. While the cauliﬂower is roasting, melt ½ stick bu�er in a saucepan over medium-low heat.

4. Add the sliced onions to the saucepan, cover the pot and cook for 25 minutes, stirring approximately every 5 minutes, until the onions are deeply caramelized and golden brown. Remove from heat, add the sugar and salt and mix.

5. Once the cauliﬂower is roasted, reduce the oven temperature to 375°F.

6. Transfer the roasted cauliﬂower to a baking dish. Top the cauliﬂower with the caramelized onions, then sprinkle the shredded cheese evenly over the top.

7. Bake for 10-15 minutes, or until the cheese is melted and bubbly.

6. Transfer the roasted cauliﬂower to a baking dish. Top the cauliﬂower with the caramelized onions, then sprinkle the shredded cheese evenly over the top.

7. Bake for 10-15 minutes, or until the cheese is melted and bubbly.

8. Remove the dish from the oven and let it cool slightly.

9. Garnish with fresh oregano if desired.

8. Remove the dish from the oven and let it cool slightly.

10. Serve hot.

9. Garnish with fresh oregano if desired.

10. Serve hot.

4. Preheat your oven to 375°F.

3. In a bowl, mix together the marinara sauce and sour cream until well combined.

5. Thread the cooked pasta onto the skewers, about 10-12 pieces per skewer and place them on a lined baking sheet. Brush the pasta with the marinara mixture, sprinkle shredded cheese over it and top with sliced olives and crumbled feta.

4. Preheat your oven to 375°F.

6. Bake for about 10-12 minutes, or until the cheese is melted and bubbly.

7. Remove the skewers from the oven

8. Garnish with fresh basil.

7. Remove the skewers from the oven

8. Garnish with fresh basil.

CREAMY MUSHROOM BARLEY SOUP

½ stick Mehadrin bu�er (4 tbsp)

2 lbs mushrooms, sliced (fresh or canned)

1 onion, diced

4 cloves garlic, minced

5 cups milk

5 cups water

1 tbsp salt

¼ tsp black pepper

1 cup pearl barley

1. In a large pot, melt the bu�er over medium heat.

4 oz JJ whipped cream cheese

Bague�e slices

Sliced Mehadrin mozzarella cheese (for toasts/topping)

Fresh thyme sprigs for garnish (optional)

2. Add the mushrooms, onion and garlic and sauté about 10-15 minutes.

3. Add water, milk, salt and pepper and bring to a boil. Simmer for 20 minutes.

4. Use a slo�ed spoon to remove 1 cup of mushrooms. (Optional)

3. Add water, milk, salt and pepper and bring to a boil. Simmer for 20 minutes.

4. Use a slo�ed spoon to remove 1 cup of mushrooms. (Optional)

5. Use an immersion blender to blend the soup.

6. Add the barley to the pot and cook over medium heat for 30 minutes.

7. Remove from heat and stir in the cream cheese until fully incorporated.

8. Then add the remaining mushrooms.

9. Heat your oven to 375°F.

8. Then add the remaining mushrooms.

10. Place bague�e slices on a baking sheet and top each with a slice of mozzarella cheese.

9. Heat your oven to 375°F.

10. Place bague�e slices on a baking sheet and top each with a slice of mozzarella cheese.

11. Bake until the cheese is melted and bubbly, about 5-7 minutes.

12. Serve the soup with a slice of cheesy toasted bague�e and a sprig of thyme for garnish.

11. Bake until the cheese is melted and bubbly, about 5-7 minutes.

12. Serve the soup with a slice of cheesy toasted bague�e and a sprig of thyme for garnish.

13. Alternatively, serve the soup with a slice of mozzarella cheese on top (if not doing the toast).

CHEESY POTATO CHIPS WITH CHILI SOUR CREAM DIP

6 slices Mehadrin smoked muenster cheese

2 red potatoes, thinly sliced (can be done with a mandolin)

Oil spray

Salt, garlic powder and paprika for seasoning

1. Preheat your oven to 325°F.

2. Line a baking sheet with parchment paper.

Sour Cream Dip:

½ cup Mehadrin sour cream

½ cup sweet chili sauce

2 tablespoons Mehadrin bu�er, melted

3. Place the sliced muenster cheese on the parchment paper in a single layer, close together.

4. Arrange the potato slices in a single layer on top of the cheese, overlapping slightly.

5. Lightly spray the potatoes with oil.

6. Sprinkle with salt, garlic powder and paprika.

7. Bake in the preheated oven for about 40 minutes, or until the potatoes are crispy and golden brown and the cheese is melted and crisped up.

8. Allow the chips to cool on the baking sheet. They will crisp up more as they cool. Break or cut them into chips.

9. In a bowl, mix the sour cream, sweet chili sauce and bu�er until smooth and serve alongside the chips for dipping.

PASSION FRUIT SMOOTHIE

2 cups Mehadrin vanilla ice cream

1 cup frozen passion fruit

2 Mehadrin vanilla lebens

Mehadrin Whipped cream

Passion syrup:

4 passion fruits (fresh or frozen) ¼ cup sugar

1. Add ice cream, passion fruit and lebens to a blender and blend until smooth and creamy.

2. In a small saucepan over medium heat add the passion fruit pulp and sugar and bring to a boil. Cook for 5 minutes until it becomes bubbly. Let it cool.

3. To assemble the shake pour some passion fruit syrup on the inside of the glass and immediately ﬁll with the smoothie. Top with whipped cream and garnish with remaining syrup and mint leaves.

COOKIE DOUGH ICE CREAM BOWL

1 stick Mehadrin bu�er, so�ened

2 oz JJ whipped cream cheese, so�ened

1 mini Mehadrin chocolate leben (4 oz)

2 tbsp praline cream

½ cup sugar

½ cup brown sugar

1 egg

1 teaspoon vanilla extract

2 cups ﬂour

½ teaspoon baking powder

½ teaspoon baking soda

Pinch of salt

Mehadrin Chocolate Chip Cookie Dough

Ice cream

Mehadrin Whipped cream

Chocolate or caramel sauce

Nut bri�le

Sprinkles

1. Preheat your oven to 350°F.

2. In a bowl, cream together the bu�er, cream cheese, and sugars until light and ﬂuﬀy. Beat in the egg vanilla extract. Add the leben and praline cream and beat until smooth.

3. Add the ﬂour, baking powder, baking soda, and salt and mix until combined.

4. Refrigerate for 30 minutes to harden the mixture.

5. Place 12 individual muﬃn tins upside down on 2 lined baking sheets and lightly grease them with spray oil.

6. Place a ball of cookie dough onto the muﬃn tin and use your hands to mold it around the tin. Do not press it all the way to the bo�om, as the cookie dough will melt and expand during baking. Repeat with the remaining dough.

7. Bake for 12-15 minutes.

8. Allow it to cool completely in the tin before carefully removing them.

9. To serve, ﬁll the cookie dough bowl with ice cream scoops and top with whipped cream, chocolate fudge, nut bri�le, sprinkles or any other topping preferred.

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UPON THE ALTAR OF KIDDUSH HASHEM. A fascinating and inspiring work, this book is a must-read for every thinking Jew. BY RAV ZALMAN

HILLEL FENDEL Z"L

NEW!

WITHIN HOLINESS in the HOLOCAUST

In Holiness in the Holocaust, noted talmid chacham Rabbi Zalman Hillel Fendel z”l sheds light on the fundamental concept of what constitutes a death al kiddush Hashem—analyzing it and showing us the Torah wisdom of our revered gedolim, both of past generations and contemporary, on this elusive topic. Read awe-inspiring accounts of the final days and destruction of Litvishe and Chassidic towns across Europe, as so many Torah leaders and their communities prepared for their very final mitzvah. Understand the compelling connection between the Holocaust and the gezeirah of Purim; the striking similarities of the edict of Haman and Achashveirosh, and the Final Solution with the silence of the Western world; the significance of the word “Yehudi ” and its bearing on why all six million Jews who were killed during the Holocaust are considered harugei malchus

NEW!

Mashiach will come from the North... Leonora de Dabela knows this, and so she descends on Tzfat, intent on paving the way for the final Redemption. It is the only way she can redeem herself from the unspeakable acts of her past. She sends letter after letter to the Imperial Palace of Instanbul, all with one goal: to convince Suleiman the Magnificent to rebuild the wall of Jerusalem. And as Leonora begins shifting the bricks of change, she touches lives concealed underneath.

In this POWERFULLY RELEVANT HISTORICAL NOVEL , LEAH GEBBER weaves together three broken souls who must learn to bring down the walls around their hearts to make room for redemption. By author of Chains , Sisters Under Siege, Rocking Hors e and Map the Starlight

MORE 3 WEEKS TITLES

AVAIL. IN YIDDISH

BOOK & AUDIO

Catskills Emergency Numbers

HATZALAH: 718-387-1750 • 718-230-1000

Bikur Cholim of Catskills

888-354-2627

Chaverim 718-431-8181

Poison Control

Center for Disease Control

AAA Road Services

800-222-1222

800-232-4636

800-222-4357

Zmanim Hotline ��718-331-8463

AMBULANCE

Sullivan County

845-583-7100 or 911

Ulster County 845-338-3700 or 911

Hudson Valley

NON EMERGENCY

845-292-3040

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Liberty

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845-794-4422

845-434-4422

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845-794-7100

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HOSPITALS

Bon Secours Comm Hospital

160 East Main Street Port Jervis

845-858-7000

Emergency Room: 845-858-7030

St Luke Newburgh Hospital 70 Dubois Street Newburgh 845-561-4400

Catskill Regional Medical Center 68 Bushville Rd (Rt 17 -Ex 102)

Bikur Ch New Sq

Comm Liason (for summer): Yoel Moshe Fried

Chesed Room: 4th Floor, Rm 455

Ellenville Community Hospital (Rt 209) Ellenville

845-794-3300

888-354-2627

347-407-0792

845-647-6400

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Comm Liason Joel Friedman: 347-482-5388

Bikur Ch: Rm 163, Follow Blue signs from E R

Horton Medical Center

60 Prospect Ave Middletown 845-343-6161

Comm Liason Joel Friedman ��347-482-5388

Kosher Refrigerator in Maternity Unit on 2nd fl Bikur Ch: Ground fl next to the Fish Wall

URGENT CARE

Asisa

Monticello, NY 845-419-1000 Chai Care 5208 Main St, S Fallsburg ��845-409-2424

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36 Laurel Ave S Fallsburg 845-482-9394

BUS SERVICE

Excellent 718-599-5040

Port Authority 212-564-8484

Shortline 800-631-8405

Catskills Emergency Numbers

Liberty

ZIP CODES

General lnfo

845-292-8511

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800-275-8777

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12742

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Stewart International Airport

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845-838-8200

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Cochecton

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845-932-8360

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845-583-7420

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845-291-3111

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OF HEALTH

New York State 845-794-2045

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Monticello Gov Build 100 North Street, Monticello 845-807-0411

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Thompson 845-794-2500

DISTRICT ATTORNEY

Orange County

845-291-2050

Sullivan County 845-794-3344

Ulster County ��845-340-3280

POST OFFICES

Monticello - 486 Broadway 845-794-7498

Mongaup Valley - 933 State Route 17B 845-791-5956

Parkville - 12 Cooley Road 845-292-5451

Rock Hill - 240 Park Hill Drive 845-796-4535

South Fallsburg - 55 Railroad Plaza �� 845-434-9116

Ellenville - 1 Liberty Square 845-647-9584

Napanoch - 7500 State Route 209 845-647-4249

Middletown - 40 Fulton Street 845-341-1568

Monroe - 787 Route 17M 800-783-7827

יאמ אטובישד

in oRder to lOse Weight

WEIGHT LOSS IS A JOURNEY THAT NEEDS TO BE UNDERSTOOD. THERE IS NO ONE SIZE FITS ALL APPROACH. YOU DON'T HAVE TO NAVIGATE THIS INTRICATE JOURNEY ON OUR OWN. JOIN THE BENEFIT HEALTH MOVEMENT AND GET THE SUPPORT YOUR MIND AND BODY NEEDS.

JOIN SHAINDY OBERLANDER, BS, INHC ON THE TRACK THAT IS RIGHT FOR YOU!

BE FIT WITH BENEFIT

QI am 32 years old and have been on and off the dieting bandwagon since I was 11. My weight is at a precarious point now and I must lose weight for health purposes, quickly. My question is, in your opinion, what can help me be successful this time and help me keep my weight off as opposed to regaining it

as soon as I am off

my diet?

AUnfortunately, a case like yours is posed to me at least twice a week. No one suddenly finds themselves at a precarious and unhealthy weight from one day to the next, rather, it is a buildup of years and years. I am fortunate to be in the position that I am in, and I am passionate about helping women achieve their health and fitness goals. Personally, I do believe that what makes me passionate and BH successful at my work, is that I very much believe in the educational component of the line of work that I am in, as opposed to making people live their lives off of lists and calorie amounts to help them reach their goals. What I mean to say is, that your weight loss goal will have to resonate with you deeply, and mean more to you than your doctor’s orders about weight loss.

Back in the day, when you were in school, I am sure that your teacher would make you memorize dates and quotes for tests. The only way that you were able to successfully memorize the dates, is if you made yourself some mnemonic devices and hints, and once the information made sense to you, and resonated with you, were able to remember the dates. Same here. Going to a nutritionist that will not explain your physical anatomy to you, and won’t give you an understanding of how your body and mind work, rather, she will only give you lists to work off of, then that diet most likely won’t last. You need to understand the work that you are doing so that it resonates with you and speaks to you, and actually lasts. You need to understand the concept of cause and effect. You need to understand what actually fuels you and what pulls you down. You need to understand why it is important to

eat on time, and why skipping meals will not work for you.

Also, most importantly, you need to learn how to ditch the “D” word, and refrain from “going on a diet”. Why is that so? Because when you “go on a diet”, you can also “go off the diet”! And when one goes off a diet, what happens? Weight gain happens. So, I would advise you to shift gears and aim to “learn a new lifestyle” as opposed to the diet word, and yes, sometimes you will veer off the lifestyle, but you won’t be going off any diet.

What is a lifestyle? A lifestyle is a way of life that is sustainable, maintainable, and that makes sense to you, and resonates with you. Three meals a day. Two snacks. Eight cups of water. That is a sustainable lifestyle. That being said, before you hire your next nutritionist or coach, see if their methodology speaks to you. Is it doable as a lifestyle, or just doable as a diet? If it is not doable as a way of life, then chances are, once you lose your weight and you are no longer driven to follow, the weight will creep up on you again.

Also, remember that the maintenance aspect is a very important component. It is very important to remember that maintenance does not mean weight gain, rather weight management. When hiring a coach or nutritionist to work with, make sure that they have a solid and decent maintenance lifestyle so that you can actually keep the weight off and feel lighter and happier. I hope that these pointers will steer you in the right direction and that this time you will succeed for years to come, respectfully!

Shaindy Oberlander,

CAMP DIRECTORY

Achim �� 518-943-6733

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845-647-8742

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Karlin/Stolin �� 845-834-1100

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845-292-5397

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Mesorah �� 845-362-7778

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Mizmor 718-210-0037

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Morris 845-434-7979

Munk 845-292-9393

Na’aleh ��845-439-4700

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Noam Elimelech 845-292-3129

Ohel Burich Krasna 845-794-5449

Ohel Moshe Krasna �� 845-738-1200

Ohel Yochanan�� 718-431-2991 x7

Ohr Chedva 845-292-2101

Ohr Shraga 845-647-7010

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Summer Sparks

A TRUE STORY AS TOLD TO ESTY STEINMETZ

Pirkei Avos 2, 5

“Do not separate yourself from the community. Do not trust in yourself until the day you die. Do not judge your fellow until you have reached his place. Do not say something that cannot be understood, for it will ultimately be understood. Do not say, ‘When I am free, I will study,’ for perhaps you will never become free.”

It was that kind of winter. My daughter broke out in pimples that turned out to be the Coxsackie virus, my son had RSV, then all of them took turns with Strep and my baby came down with a double ear infection.

Between all of them, I frequented the pediatrician’s office more often than I did my office. My boss was kind and understanding, but even she had her limits – when I took off for the third time in as many weeks, for example.

To add to all of that, my husband changed jobs just then and had to put in many extra hours for training in the beginning. He woke up at 6:00 and was gone until 6:00 or 7:00 in the afternoon, leaving me to send off my kids

and do supper-bath-bedtime single-handedly.

Between his crazy schedule, my demanding job, and my kids’ endless game of ‘Pass the germ ‘round and ‘round’, I was spent.

Frankly, I needed a vacation.

One night my husband wearily walked in at 6:30, as I was attempting to give my wheezing toddler the nebulizer, two kids ran around with wet hair and no pajamas, and plates with congealing supper dotted the table, he got that sparkle in his eyes.

He didn’t say anything, just helped me bathe the two little ones, got the older ones into pajamas, and helped Chaim brush his teeth.

Only after all the kids were settled and the chaos had calmed, when we finally sat over bowls of meatballs and spaghetti, did he share his idea.

“That’s it, Ruchy. You need a vacation. You know my mother bought this house in North Miami? I’ll call my mother and ask her if we can use her house this weekend.”

My eyes brightened, and my weary back automatically straightened. “Do you really mean it?” I asked hopefully. “That sounds like exactly what I need right now.”

He laughed. “You just figure out where to place the kids and cook the food. Leave the rest to me.”

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“But what about work?” I suddenly remembered.

“I think it’s the perfect time. Don’t you always say that December is pretty calm, the busy season starts January? Also, my boss is going away next week so I think he’ll be understanding if I take off now. It shouldn’t be much, just one Thursday, maybe Monday too.”

I sighed and leaned back on my chair. “It sounds like a dream,” I said longingly, thinking of long days on the porch, looking up at the cloudless blue sky and drinking in the peace.

My husband put in a quick call to his mother. I listened with half an ear as I rinsed the dishes.

“Hello, Baruch Hashem, how’s everything by you? Simi’s feeling better. What? Moishy had a trip?”

The conversation meandered pleasantly as I finished scrubbing and turned to the toys on the floor.

“So we could really use a break this week, and it works out so well with Ruchy’s work schedule. Is your house available this week?”

He gave me a thumb-up as I spoke, and I smiled widely.

“We’re on,” he announced as he hung up. “She said it should work out, she’s happy to help us out this way, and we really do deserve that break,” he said with shining eyes.

I laughed giddily, more excited and energized than I’d felt in a while.

The following day, Tuesday, my husband checked out airlines and called me excitedly that he found tickets leaving Thursday morning for a great price.

“That’s amazing,” I exulted. “And my boss gave me permission to take off Thursday. Things are really falling into place!”

I continued working half-heartedly, trying to get as much work in before I left, while simultaneously making mental calculations in my head. Perhaps my mother could take Shia and Simi, and my sister Chany could take Suri, and Chaim could go to his classmate Shonfeld who lived next

door? I was friends with his mother, she would probably agree.

It sounded tantalizing. I hadn’t gone on vacation in too long to remember. Just the thought of it gave me a heady sense of exhilaration.

I got home that day with an extra burst of energy and put up a nutritious supper that could easily be reheated, so we could enjoy it Thursday night after we landed.

I even managed to have all the kids ready for bed before my husband walked in. Over supper, we discussed our upcoming trip.

“I heard about this beautiful lake where you could take out boats for a great price,” my husband shared. I merely smiled, imagining the feeling of the sun on my face as we drifted languidly over placid blue waters.

“Oh, let me just call my mother to confirm before I call the travel agent,” my husband said.

“Oh, you were just about to call me?” I heard him murmur in surprise.

I waited for the conversation to continue, but it was silent for just a tad too long. I looked up sharply.

“Oh, I hear,” my husband said quietly, his tone lacking the carefree abandon from seconds earlier. “Chany Shneider. Uh-uh. Ok, I’ll tell Ruchy.”

He finished up and turned to face me. “You heard what she said? It’s not available this week. The Shneiders are going.”

Chany Shneider? My cousin?! Since when did cousins get priority over one’s children? We had called her first, couldn’t she tell her to come a different week? We really needed this vacation, and this week worked out so well on all fronts. It was calm at work, tickets were cheap, and my siblings were available to take my kids.

And besides, since when was my mother-in-law keen on giving it out to random people?

I swallowed hard. “Hmmm. That is… disappointing.” I tried to keep my voice in check, but the tears I was

holding back made my voice crack.

My husband looked just as upset and confused as I felt.

“I know, Ruchy, I feel so bad. You really deserve a vacation, and I don’t understand what happened here. She told me that it should be fine. I just don’t understand it,” he repeated, pacing the room cagily.

I nodded miserably, not trusting myself to speak.

My husband called back the travel agent that we wouldn’t need the tickets after all, while I was left to mope.

Every bone in my body ached with exhaustion, exacerbated by the thought of our vacation slipping further away.

I needed this vacation. We needed this vacation. Couldn’t my motherin-law see that?

And she had agreed! We had plans! What suddenly changed?

I was tempted to call her myself, feel her out, drop comments about the ready supper for Thursday, the day off my boss had agreed to, and scribbled babysitting arrangements. But I refrained.

I knew I was too angry, that I would say things I would regret.

I reminded myself, over and over, that my mother-in-law was a wise, compassionate person who knew what she was doing, and she must have had a very good reason for refusing us this week.

That thought didn’t give me the break I so desperately needed, but it worked to somewhat diffuse the frustration and anger I felt towards her.

We didn’t discuss it much, my husband and I. We were both confused, disappointed, and frankly, a little angry.

Talking about it would just lead to lashon hara and bad feelings.

My husband’s boss was going out of the country for a few days, so the next week wasn’t an option. But we tentatively discussed going at a later date.

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We also tried to put all non-pressing matters aside and find time in our hectic lives to breathe a little, take a walk together, trying to recapture the feelings of serenity that the thoughts of a vacation had sprinkled into the humdrum of life.

The days passed. Some were easier, more manageable, and some more difficult.

Three weeks later, we found ourselves on a plane. It felt surreal. At last, our dreams for a vacation were coming true. We arrived at our destination just in time to drink in the rapturous splendor of sunset. The air was balmy and warm, with a hint of a sea breeze.

Just sitting there felt like a cup of ice-cold water on a hot day, like a salve on a burning wound. I inhaled deeply, letting the calm wash over me, fill my every pore.

After an hour of lounging around, we went inside. The house was grand and immaculate, with cozy corners to relax by the fireplace and delicate marble tabletops. The beds were freshly made, and the fridge was stocked with drinks. We felt like VIP’s.

My husband made a quick call to his mother to express his thanks.

I leaned back into the hammock chair on the porch and breathed in the sound of the crickets as he spoke.

“What? The Shneiders are coming again next week?” I heard him express in surprise. I leaned forward, crickets forgotten. My husband was quiet, his face paling with each passing moment. He put his hands in his pockets and started pacing the perimeters of the porch.

A funny feeling tingled up my spine and made me sit up very straight until my husband dialed end and walked over to where I sat.

“What did she say?” I asked, scared to hear the answer.

“The Shneiders. Their son Shloimy has a rare bone cancer, and there’s a specialist here that they have to see once a month…” His voice was so low, I had to strain to hear him.

“The first time they came, they hoped it would be the last, they didn’t want anyone to know. But now that they have to come so often they told my mother she could share. I can’t believe it. Poor them, dealing with so much…”

A thickness settled in my throat and stopped me from replying. Tears stung my eyelids as I contemplated what the Shneiders must be going through.

We sat for a while longer, contemplating the news in silence.

“So the Shneiders had to come specifically that week,” I said dully, as the pieces clicked.

My husband nodded. “If only we had known… we would have given it up willingly and happily,” he said mournfully.

“But that’s just it. Usually, we don’t know. Now. we were lucky to have everything revealed to us so clearly,” I said slowly.

“But usually, our vision stays shrouded in dark.”

I looked up at the black sky, at the tiny pinpricks of light shining through the darkness, illuminating small patches of light. Then I dialed my mother-in-law.

•

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