With apologies for this late posting. Allan Robbins suggested that since so much of this Parsha deals with Shmittah (the Sabbatical year) and Yovel (Jubilee year every fifty years)…
That I should use this week as a Sabbatical!
However, I did have a recipe that I wanted to try that rather…distantly… (ahem) connects to the Shnat HaYovel – the Jubilee year.
Shmittah is the seventh year of the agricultural cycle where the land lies fallow; the produce of the land is not consumed. The 7th Shmittah in the 49th year is followed by Shnat HaYovel which is the 50th (Jubilee) year. In the Yovel year, property reverted to its original owner. Nothing is owned in perpetuity because everything belongs to God.
I love that we grew up with a slang expression that comes directly from the Torah.
“He was scheduled for gall bladder surgery but had to wait a ‘Yoivel’ to get an appointment!”
“We went to the zoo and waited a Yoivel to see a single orangutan!”
“I went to the fish store and waited a Yoivel to buy a piece of carp!”
Here’s a Jubilee recipe. Yes this is Queen Elizabeth’s jubilee year. (Okay, so it’s a diamond jubilee, but what’s a few decades between friends?)
I know I did scones a few weeks ago. But I couldn’t resist posting a really delicious recipe (not as healthy, but really, really good) in honour of the Jubilee Theme.
Yummy Scottish Scones (adapted from allrecipes)
- 1 3/4 cups all-purpose flour
- 4 teaspoons baking powder
- 1/4 cup sugar
- dash of salt
- 1 egg
- 5 tablespoons margarine
- 1/2 cup soy milk
- 1/4 cup Tofutti pareve sour cream
- icing sugar and water
- Preheat oven to 400 degrees. Add baking powder to flour.
- Add remainder of ingredients (except icing sugar and water) and mix into a sticky batter.
- With wet hands roll into two inch balls. Press lightly.
- Place on a cookie sheet lined with parchment paper.
- Bake for 15 minutes.
- When the scones are cooled drizzle on a glaze mixed from icing sugar and water.