Leah Molodoy
How important it is to make room for Gratitude in our busy lives!
We rush around at a frantic pace, trying to make time for the children, our husbands, prayer, the home, and ourselves...
Sometimes the Almighty sends us miracles so significant that you cannot help but offer special words of Gratitude and speak of the Good that the Creator does for us. The Torah first mentions a thanksgiving meal when Abraham holds a feast to celebrate Isaac's growth and his weaning from his mother's breast (בראשית כ"א, ח).
The Sages attach great importance to a “seudat hoda'ah,” comparing it in a certain sense to offering a thanksgiving sacrifice, a “korban todah,” in the time of the Temple. A person bringing a thanksgiving offering had to eat the offering himself after it was offered in the Temple, thus holding a thanksgiving meal. Today, as we await the Third, Eternal Temple, we can hold a “seudat hoda'ah,” invite guests, and praise the Almighty at this shared meal.
And I could not help but hold a Thanksgiving Meal in honor of the Creator.
In this video, I will share the basic rules for organizing an evening like this, and I am sure you will find it interesting.
Party menu:
- Red-fleshed fish fillet in teriyaki sauce:
Pour the sauce over the red-fleshed fish fillet and bake in the oven at 190 °C for 30-40 minutes. Carefully transfer the fillet to a serving platter so that it does not fall apart.
- Potatoes baked with cream and cheese, from Talia Abaev:
Boil small potatoes, transfer them to a baking dish, pour cooking cream over them, and add spices and salt. Before serving, sprinkle generously with Parmesan.
- Roasted vegetables — antipasti:
Cut any root vegetables, zucchini, mushrooms, cherry tomatoes, and bell peppers into rings or sticks, arrange them on a baking sheet, drizzle with olive oil, and add salt and pepper to taste. You can add rosemary for aroma and/or red pepper for color. Bake for an hour to an hour and a half, until the potatoes are cooked through.
- Pasta in mushroom sauce:
Boil the penne pasta. For the sauce, slice and sauté button mushrooms; once the water has evaporated, pour in cooking cream. Add salt and pepper, and curry if desired. Before serving, sprinkle generously with Parmesan.
- Quiche (pie) with mushrooms and broccoli.
- Pasta stuffed with egg and cheese.
- Homemade rolls (with spreads — tahini, avocado, sour cream).
- Lettuce salad with nuts.
- Tomato and cucumber salad.
- 3 varieties of individual cheesecakes.
- Éclairs from Talia Abaev.
- Homemade chocolates from Talia Abaev.
- Fruit