While I truly wished to have seen my brother cross the finish line, it was clear to me and Levi, that G-d had orchestrated our day, just so this taxi driver could put on Tefillin that Friday. This story energized us and gave us a great tale to tell upon our return home. The real question is why? Why were we so thrilled to have helped someone do a Mitzvah, instead of being aggravated at our plans having been derailed? Why? Bcause every single Mitzvah is of utmost importance.
In our world there is dark and light, good and evil. The Rebbe teaches us that it is up to us to overcome the evil, the darkness, by pushing it out of the way with good, with light. In my Torah and Tea Tanya class last night, we discussed the importance of goodness overflowing, to the point where it takes up space from evil, and causes it to move out of the way. Following the recent tragedy in Pittsburgh, we remind ourselves that it is up to us to push evil, darkness and hatred out of the way. This is done by increasing in acts of goodness and kindness, by increasing in the Mitzvot we do, and the Mitzvot we help others do, by sharing a message of love and light. Together we CAN and WILL eradicate darkness,evil and hate and bring about the revelation of Moshiach!
Here is the recipe from this week's Torah and Tea class. This recipe is from one of my favorite cookbooks, "Real Life Kosher Cooking" by Miriam Pascal.
(If you've never been to Torah and Tea...women from across Hampton Roads are invited to join this weekly, fun and tasty Torah study class - email rashibrashi@me.com for more info)
Oatmeal Cranberry Biscotti with Chocolate Drizzle
3/4 cup oil
1/2 cup sugar
1/4 brown sugar (I used light brown sugar this time)
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon kosher salt
3 eggs
1 1/2 old fashioned oats
1 3/4 cups flour
1 1/4 cups Craisins
Hershey Perfectly Chocolate Icing (adapted)
1/2 cup oil
2/3 cup Hershey's cocoa powder
3 cups powdered sugar
1/3 cup water
1 teaspoon vanilla
Pre-heat oven to 350. Mix first 7 ingredients together - mix well. Slowly add flour and oats. Mix well. Add craisins and mix on low. Cover baking sheet with parchment paper, shape dough into 2 logs on baking sheet. Bake for 25 minutes. Remove from oven and allow to cool for about 10 minutes and then slice both logs. Turn the slices on their side, bake for 12 minutes. Flip to other side and bake for 12 more minutes. To make icing - mix all ingredients very well. Once cool, drizzle biscotti with chocolate icing.
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