When I moved to Alaska eleven years ago, people asked "Are there any Jews up there?"
The answer is yes, but not many. There are two synagogues here, one reform and one conservative. Both have rabbis who are well-liked in the community. I belong to the reform synagogue, and admittedly I'm of the twice-a-year variety of Jew.
The second day of Rosh Hashanah is not a major service, as demonstrated by the 35 or so of us there this morning. There is something homey about a service with that few people, though--the rabbi made us all squash together in a few rows and take on various parts of the service.
I love Rosh Hashanah. I love the food, the music, and the sense that for the next week anything is possible because it's a new year and we can atone for the less-than-stellar things we've done in the year before. Religion is a wholly individual thing and I don't want to dwell on it here, other than to say that while it's been a tough week, it was nice to have time to reflect this morning.
This post is the last of the Rosh Hashanah recipes I've been testing for the last week. It's a simple rice pilaf colored and flavored by saffron, which went great with the roast chicken with apples and onions posted last week. It could also perk up the coloring on a simple plate of grilled fish.
|I love the vivid coloring of this dish.|
Saffron Rice Pilaf
Adapted from Joan Nathan's Quiches, Kugels and Couscous