It's interesting how my household chores change at holiday times. At Hanukkah, my status as a "fix-it" home-handyman changes to the "potato latke" maker. At Thanksgiving, I become the "turkey roaster." When Purim comes along, I don't try to bake "Hamentashen," since that's beyond my expertise and I purchase them at the bakery!

Thankfully, Joyce enjoys cooking and kitchen work, now that she's retired from teaching, and so my tasks run to moving chairs and preparing the house for arriving family and guests. My health status and rehab have improved to the point that I can now handle chair moving and table extension duties. From Joyce's mother's and my mother's training, a clean house is mandatory for holidays and a "clean sweep-down, fore and aft," as the Navy says it, "is in order."

Although most Jewish Holidays favor certain foods, as mentioned, it seems to be traditional to serve chicken soup, matzoh balls and roast chicken at most tables on Friday evenings and other celebrations. Nothing wrong with that! Appetizers often include gefilte fish (with horseradish, good for the sinuses!), herring, chopped chicken livers and a variety of tasty dishes.

The "oneg" or collation on Friday evenings at the OBJC, consists of cakes, cookies, and fresh fruit, while the "Kiddush" after Sabbath services, offers herring, fish, salads and fruit accompanied by the traditional "cholla" or braided bread and wine, and the inevitable bagels, cream cheese and lox!

At more specialized or catered affairs, the usual choice of chicken, fish, or roast beef are offered by the caterer, observing kosher laws: no mixing of meat and dairy dishes, no butter on the table, no ice cream for dessert and no cream for the coffee. Of course, there are acceptable substitutes for the above prohibitions. Check with your host.

So, as an OBJC congregant or dinner guest, relax and enjoy a delicious meal, laced with tradition. No one goes hungry, for sure!