Happy Purim! 

That's right. We celebrated on Sunday, but today is Purim. You still have an excuse to make and eat Hamentaschen, and it's just my kind of recipe. Start with something simple and dress it up however you like. Beat 3 eggs with a cup of sugar, and then add ¾ cup oil and ½ cup orange juice. Separately, mix 4 cups flour with 4 teaspoons baking powder and 1/8 teaspoon salt.  Slowly mix the dry into the wet, knead it a little on a floured surface, and throw it into a plastic back to refrigerate or a few hours. Finally, roll it out about ¼ inch thick, cut 2 ½ inch circles, drop about a teaspoon of your favorite jelly or chocolate spread in the middle, and crimp edges to form a triangle, wetting the edges slightly if necessary to help them stick. They can be baked glazed or unglazed. If you want a glaze, mix about a teaspoon of sugar into a beaten egg and brush the Hamentaschen before baking at 350 degrees for about 20 minutes. Enjoy.

Our next big holiday, Passover, is right around the corner. We'll be observing the holiday, hearing the story, and eating lots of good food in Religious School, at home, and as a community.  Passover begins on Friday, April 19th. We will not have Shabbat services that evening, so that we can have seders at home with our families and friends. The following evening, Saturday, April 20th, we will come together for our annual second-night community Passover celebration. There will be a wonderful seder led by Rabbi Prass, sprinkled with bits of humor, mixed with great company, and topped off with a delicious meal, certainly a recipe for a lovely evening.
We hope lots of you will join us. See the blurb below for details.