Rewording Time: The Secret for Relieving the Schedule Pressure

Advertisement

Are you always running to meet your deadlines during the week only to feel your weekends slip away? Cantor Yvon Shore argues that by adjusting our vocabulary to Jewish time, we also adjust our mindset. It allows us to become part of something larger – to become accustomed to the rhythms of our people.

Cantor Yvon F. Shore became the Director of Liturgical Arts and Music at the Hebrew Union College-Jewish Institute of Religion in Cincinnati in 2004, the first cantor to hold this position. She has served on the executives boards of the American Conference of Cantors and the American Reform Zionist Association. Cantor Shore is often a scholar in residence for congregations and has served on the Union for reform Judaism’s Commission for Worship and Religious Living of North America. Cantor Shore has performed at the Kennedy Center, Yad Va Shem, Carnegie Hall, Oranienburgerstrasse Synagogue in Berlin, and Lincoln Center in New York. Her musical compositions combine elements of traditional Jewish mode with classical western theory. She also performs as “The Magidah” Jewish storytelling. Prior to teaching at HUC-JIR she proudly served congregations: Temple Judea in Massapequa NY, Temple Beth Sholom in New City, NY and Temple Beth-El of Somerville, NJ.
Advertisement

Discover More

Zevachim 39

This Inner Circle Has High Standards

Classic Passover Macaroons Recipe

Beyond Manischewitz's wildest dreams.

Yerushalmi Kugel Recipe

The sweet and peppery flavors of Jerusalem kcan remember passing through the Hasidic neighborhood of Mea She’arim in Jerusalem as a teenager and first seeing the mahogany-brown wedges of Yerushalmi (Jerusalem) Kugel . Curious, I bought a slice of the still-warm Sabbath delicacy, and was hooked. Unlike any noodle pudding I had tasted before, this one featured a sophisticated interplay of sweetness and peppery bite, with a subtle toasty flavor thrown in for good measure. The taste is surprisingly easy to recreate at home; all you need is a sure hand and the confidence to make a quick caramel of oil and sugar. Just when you think you’ve got your sugar dark enough, cook it a minute longer — you’ll see and taste the difference in the results. If you burn the caramel, start over — the second time’s often the charm. Although many American adaptations call for baking the kugel in a regular casserole dish, I prefer to bake mine in a soup pot or Dutch oven with less surface area, which creates a higher, denser end result.ugel.