The New Jew and Christmas: Trying to avoid an awkward holiday season

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The holidays are fast approaching.  I am both ready for it, and dreading it a little.  While my family is not overly religious, Christmas was always a big deal.  Yes, even to my mother, the self-proclaimed atheist who believes in an afterlife.  So what is a new Jew to do?  Luckily I am married and live pretty far from home.  I will be able to avoid those awkward gift exchanges.  I am already getting the questions about gifts.  1) I still like presents. 2) Jews give presents for Hanukkah.   I don’t want to offend my family in any way.  My mother already got upset when she told me she bought me Christmas tree ornaments and I informed her that I was Jewish and would not have a tree this year.  That seems to be the part people forget.  I am Jewish now, I do things a little different.  How have you handled such a delicate issue?  I will let you know how I make out! 

My Jewish Home

My Jewish Home

There are many things that make a home a Jewish home. It will vary from home to home. Some will be modest while others will be decked out in all things Jewish. In my home, I would like to think I am somewhere in between. There is often the aroma of Challah on Fridays, a mezuzah greets you at the door, our Ketubah is hanging in the living room. Recently I was asked to put together a collage of the tangible Jewish things in my home. My collage is not exhaustive. I forgot a few things, but seeing that it is almost midnight, I am too tired to redo it. I hope you enjoy a glimpse inside my Jewish home.

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My Jewish Cooking

My Jewish Cooking

As a “new” Jew, I spend a lot of time making my home into what I think is a “Good Jewish Home”. One way I do that is through cooking. I already make a mean Challah and some great homemade blintzes. I gave hummus a whirl the other day, mostly because I wanted to use our new Ninja blender. The good news is, it turned out pretty well. Here’s the recipe if you want to give it a whirl:

Ingredients:
15 oz can of chickpeas, drained
1/4 cup fresh lemon juice
1/4 cup tahini
1/2 a garlic clove, minced
2 tablespoons olive oil
1/2 to 1 teaspoon kosher salt
1/2 teaspoon cumin ( I used chili powder)
2 to 3 tablespoons of water

Directions:
put in the lemon juice and tahini in first, blend for about one minute, scrape the sides then blend for another thirty seconds. Then add olive oil, garlic, cumin and salt. Blend for one minute then scrape sides and blend for another 30 seconds. Add half of the chickpeas. blend for one minute. Scrape the sides and add the rest of the chickpeas. blend. If the hummus is too thick, slowly add the water until you get the desired consistency. Put the hummus into a serving dish and top with a dash of paprika and a drizzle of hummus.

Hummus will be good for about a week stored in an airtight container and refrigerated.

Enjoy!

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Welcome to Tattooed Jew

Thanks for stopping by the Tattooed Jew!  I am working on new material for my new blog.  I promise to have it up and running soon.