The Congregation Emanu-El House Committee is seeking a cleaning contractor to provide services to our buildings at 1461 Blanshard. The contract is based on a maximum of 38 hours per month at the rate of $17.85 per hour for hours worked.
Details are available by contacting Ed Fitch. Résumés are being accepted immediately for a decision in the week starting 20 January 2014.
Ed Fitch & Barbara Pelman, Co-Chairs, of the E-E150 Committee, write:
On 11 January 2014, there will be a special Shabbat service and Kiddush in honour of all our wonderful volunteers who made the Emanu-El 150th Anniversary celebrations move from plans to reality to triumph.
As the year of our Sesquicentennial slips away we may be tired but we are satisfied and grateful that our plans excited, educated and motivated so many people from within Congregation Emanu-El and the community at large. By any measure we succeeded at our strategic goals to “educate, celebrate, commemorate”. Now it is time to thank the people who made it all possible.
The Shabbat morning services of 11 January 2014 will express the gratitude of Congregation Emanu-El for the devoted service of so many volunteers. Services will be followed by a Kiddush lunch where we can enjoy delicious treats and retell some of the stories of 2013.
Please join us to thank our volunteers for all their effort and for their assistance in the evident success of Congregation Emanu-El’s memorable anniversary.
On behalf of the Board of Directors,
Ed & Barbara
by Sharon Fitch
Beulah Fitch, my beloved mother-in-law, was famous for her brisket. When she moved from Montreal to Nanaimo, she had to teach the butcher how to cut the cow to get a brisket.
- 3 medium onions, sliced
- 2 kg brisket
- 2 cm water
- Salt, pepper & garlic to taste
Place sliced onions in bottom of roaster with water.
Season meat and place on top of onions.
Roast covered at 350° F for 1.5 hours.
Check for doneness.
Congregation Emanu-El is pleased to have members who live north of the Malahat up to Campbell River. These members from Central Vancouver Island drive from 45 minutes to two hours to attend services or events at our shul.
The Membership Team is looking for Victoria hosts to invite out of town members for Shabbat and Yom Tov meals.
Our Central Vancouver Island liaison, Judy Honickman-Fuller, will let ‘up island’ members know when we have a list of Victoria members who would offer to host, and coordinate the introductions, as well as letting us know when there are ‘up island’ members coming to Victoria.
Judy also suggested there might be Victoria members who would be willing to have ‘up island’ members stay overnight with them for Shabbat. If you are interested please contact Judy at email@example.com or 250-244-6519.
Thank you for your continuing support for our Shabbat child Care. Our children are well cared for by our dedicated child care provider. A mini 2014 child care fundraiser, to continue this valuable service for our youngest members, is being launched as of today. Our goal is to raise $2000.00 by May 2014. Can we count on you?
Send your donations to the Shul Child Care Fund today. Every dollar is very much appreciated. Thank you for your support.
by Shoshana Litman*
Our kids loved this one while growing — up, and still do.
- 1⅓ pkg medium egg noodles (375 g)
- ½ cup margarine melted in a glass
- 8” x 11” (2 litre) baking pan
- 5 eggs
- 1 cup sour cream or yogurt 500 g (2 cups) cottage cheese
- 1 cup milk
- ½ tsp salt
- 1 cup crushed corn flakes
- ½ cup brown sugar
- 1 tsp cinnamon
Preheat oven to 325° F.
Cook noodles according to the package’s directions, drain.
Add melted butter and mix.
After cooling slightly, combine noodles with the rest of the ingredients except for the topping.
Pour and spread the noodle mixture into the hot pan.
Mix topping ingredients and sprinkle this over the kugel.
Bake for one hour or until firm.
*From the forthcoming book, Sefer Emanu-El
A Festival of Jewish Learning & Culture
LimmudVan is the latest in a worldwide movement of non-denominational Jewish learning/culture events. Originating over 30 years ago in London, England, Limmud has spread to Paris, New York, Buenos Aires, Jerusalem, Boston, Winnipeg and over 50 other locations. Each Limmud is independently organized and invites both outside speakers and local – sometimes unknown teachers and leaders from the host community. Our motto is Every learner is a teacher; every teacher is a learner.
LimmudVan will take place on Sunday, February 9, 2014. The Sunday of the BC Family Day long weekend – we hope to encourage out- of- towners to take the weekend and come to Vancouver and experience a Jewish learning experience unavailable to them in their home communities and we can arrange home hospitality if needed. The event will be held at King David High School in Vancouver.
The day consists of six blocks, each an hour long, plus an hour for lunch (a kosher lunch is included in the price of your registration). Within each hour you have a choice of seven different sessions – typically covering Torah text or philosophy, Jewish history, social issues, Jewish identity or living, music or art, and a kids/family program.
That makes 42 different sessions to choose from over the course of the day. View the full schedule, where you can click on each colour-coded block and get a full description of the session and the bio of the presenter. If you are a teacher at your synagogue or after school or Sunday program, check out the sessions highlighted as being of special interest to educators.
Worried about taxes? Extra cash lying around? Why not make a donation to your favourite shul. Don’t let the tax man gouge you: these weeks are the last chances to give to Congregation Emanu-El before the end of 2013.
Put your extra resources to excellent use, supporting the synagogue and the work that we do, whether it is Torah study, Jewish education for children and adults, social action, cultural arts, creative prayer, traditional Jewish life — it all happens right here at the Little Shul that Could.
- 1½ cups plain or three-colour rotini
- 1 Tbsp. butter, plus some for the baking dishes
- ½ medium red bell pepper, finely chopped
- 1 small onion, chopped
- ½ tsp. minced garlic
- ¼ tsp. dried oregano
- 2 Tbsp. all-purpose flour
- ¾ cup warm milk
- 1 cup grated old cheddar cheese
- Salt and white pepper to taste
- 1 (120 g) can chunk tuna, drained well and flaked
Boil the rotini until tender in 1½ cups water, about 8 minutes.
While the pasta cooks, preheat the oven to 350 degrees F.
Lightly butter two 1 ½-cup baking dishes, OR one 3-cup baking dish. Melt the 1 Tbsp. butter in a small pot over medium heat. Add the onion, bell pepper, garlic and oregano and cook 2 minutes. Mix in the flour. Slowly whisk in the milk, bring to a simmer, and then remove from the heat. Stir in the cheese, salt and pepper.
Drain the cooked rotini and add with the tuna to the sauce and then spoon it all into the baking dish or dishes. Bake 20 to 25 minutes, or until golden.
Makes 3 generous portions.
by Frances Aknai
- 3 tbsp butter
- 1 large onion, chopped
- 1 celery stalk, chopped
- 1 tsp. garlic powder
- 2 large potatoes, diced
- 3 carrots, diced
- 2 cups vegetable broth
- 1 tsp. salt
- 1 tsp. black pepper
- 1 tsp. dried dill weed
- 3 – 213 g tins Red Sockeye Salmon, drained with skin & bones removed
- 1 – 370 ml can evaporated milk
- 1 – 341 ml can creamed corn, drained
- 1 cup shredded cheddar cheese
Melt butter in a large pot over medium heat. Sauté onion, celery and garlic powder until onions are tender.
Stir in potatoes, carrots, broth, salt, pepper and dill. Bring to a boil and reduce heat. Cover and simmer 20 minutes.
Stir in salmon, evaporated milk, corn and cheddar cheese. Cook until heated through.
Makes 8 servings