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Authors: Jennifer Traig

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Without making a big deal of it, they accommodated me, riding
out my flare-ups of anorexia and scrupulosity, accepting my grab
bag of dietary idiosyncrasies. My mother quickly learned which
margarines were parve, which brownie mixes were acceptable, which
ingredients would make me fling myself down on the floor in a fit.
When I became a vegetarian, she forged an acquaintance with tofu
and seitan. And thus the dust would settle, for a time, until I
relapsed and kicked it up the next time.

It was Atkins that put her over the edge. I still love my fad
diets, and when the Atkins plan became popular a couple years ago I
couldn’t resist. A few weeks into it, I went home for the weekend
with my Ziploc bags of sugar-free chocolate and nuts. I was fixing
myself a snack of cream cheese with ranch dressing when my mother
asked if I’d prefer tortellini or rotelle for dinner. “Oh,
neither,” I answered casually. “I’ve gone low-carb.” My mother
didn’t say anything for a minute. I can’t be sure what she was
thinking, but her expression registered something akin to murderous
disbelief. Had her thoughts been captioned, I imagine they would
have read like this: “I survived your anorexia. I acquiesced when
you decided to keep kosher. I accepted the vegetarianism. I
supported you even when you would eat nothing but dried fruit and
untoasted English muffins. But this is a bridge too far. Pasta is
all I have left. You will eat it, and you will like it’.
‘Tortellini or rotelle?” she repeated, glaring hard. “Tortellini,”
I recovered. “And I’ll make the garlic bread.” It was a nice meal.
The water glasses could have been a little cleaner, but we drank
out of them anyway. No one got sick. No one got fat. No one got
condemned to hell. For dessert, there was ice cream, and we all had
a very nice time.

INTERSTITIAL

 

SKINNY TOMATO QUICHE FROM THE KOSHER GOURMET

This recipe is guaranteed to please even the pickiest
eater. Glatt kosher and calorie-conscious, it suits any diet. It’s
a real palate-pleaser too.
B’tayavon!

PREPARATION TIME: 6 hours

Serves: 4

You will need:

  • Paper towels (4 rolls)
  • Store-bought frozen piecrust
  • 4 dozen eggs
  • Plastic fork
  • ¾ cup milk
  • 12 plastic cups
  • 8 ounces grated cheese
  • 4 tomatoes
  • 1 teaspoon salt
  • Aluminum foil
  • Paper napkins
  • Plastic knife
  1. Begin with a thorough hand-washing using plenty of hot water
    (see page 21 for technique). Once your hands are clean and dry,
    you’ll prepare your work area. Lay down eight layers of paper
    towels. If possible, start with a brand-new roll (previously opened
    rolls may be contaminated). Be sure to discard the first few
    sheets, as the glue that seals the roll may contain unkosher
    ingredients. You will probably need to repeat the washing procedure
    after disposing of these first few sheets, as accidental contact
    with the glued parts may occur. It may take a few tries to get
    everything right. Take your time.
  2. Remove store-bought piecrust from freezer. No problem here:
    it’s certified kosher with a good hecksher and it’s well-sealed.
    Oh. But it’s been sitting next to an unkosher pot roast. It may
    have absorbed some juices. Better play it safe. Return piecrust to
    freezer, wash hands, then drive to the grocery store and buy a new
    one. On the way home, circle the same block five times to make sure
    you didn’t hit a pedestrian. When you get home, rewash your hands
    and place new piecrust, still sealed, on a paper towel. While it
    thaws, proceed to Step 3.
  3. Remove eggs, milk, and cheese from the refrigerator, being
    careful not to touch the door handle, as it is contaminated. Place
    items on paper towels. But wait. Maybe you accidentally touched the
    door handle without noticing. You don’t remember touching it, but
    it’s certainly possible. Better wash your hands again. Then break
    eggs one by one into the plastic cups and carefully inspect for
    blood spots before transferring to a new disposable mixing bowl.
    Don’t hesitate to toss an egg if there’s any speck of anything or
    if it just doesn’t feel right. You only need three eggs. Surely
    with four dozen to sort through, you can find three good ones. Beat
    lightly with a disposable plastic fork.
  4. Pour approximately ¾ cup milk into a plastic cup. Oh, look at
    that. The carton was sealed with glue. There’s no way that glue is
    kosher, either. The milk is contaminated. Throw out the milk and
    the plastic cup and wash hands thoroughly. It’s okay; you can
    substitute water instead. Measure out ¾ cup water into a new
    plastic cup, being sure not to let the cup touch the spigot, which
    is contaminated. This may take a few tries. Once you’ve got your
    water, add to beaten egg mixture.
  5. Open package of grated cheese and carefully measure out 8
    ounces using a plastic cup. Before you add to egg mixture, question
    the validity of the hecksher. Cheese is tricky, and maybe this
    brand is not as kosher as it says it is. It probably isn’t. Skip
    the cheese. The quiche will be both more kosher and more dietetic
    without it. Carefully seal cheese and return to refrigerator, again
    being sure not to touch the door handle. Be careful not to place it
    on or near a meat item, or even near a dairy item, as the cheese is
    now a suspected meat⁄dairy hybrid. Wash hands thoroughly.
  6. Carefully wash four tomatoes in cold water and dry on paper
    towels. Next, inspect but do not touch the tomatoes. Do they really
    seem properly clean? No. They just don’t ‘feel’ clean. Perhaps
    they’ve been coated in an unkosher wax. You’ll need to wash them in
    hot water to melt it off. But wait. If you do that, the heat will
    render the entire tomato unkosher. Instead, rewash tomatoes in cold
    water and dry on new paper towels. Then carefully peel off tomato
    skin, washing knife between each cut. Be sure to use the grapefruit
    knife rather than the small paring knife, as it’s the only one you
    know for sure doesn’t get used on meat. Once tomatoes are peeled,
    wash knife again, and slice tomatoes into rounds. Add tomatoes to
    egg mixture. Stir in one teaspoon salt, if an unopened canister of
    salt is available. If not, skip altogether. Preheat oven to 350
    degrees F.
  7. Now you’re ready to assemble your quiche. Carefully pour egg
    mixture into piecrust. Place the egg bowl in the sink to wash
    later, but wash your hands now. Then tear off several sheets of
    aluminum foil from a brand-new roll. Place quiche on the aluminum
    foil nest. Transport this whole unit to the oven. The top rack is
    preferable, as it rarely gets used and seems cleaner. When you open
    and close the oven, you’ll want to use a paper towel on the handle,
    because it’s contaminated. Bake for 45 minutes – just enough time
    to wash the bowl really thoroughly. 8. When quiche is golden brown,
    remove from oven, using a stack of napkins as an oven mitt. Place
    quiche on eight paper towels and allow to set for five minutes. Cut
    with a plastic knife and serve. Oh, look at them, making a mess out
    of all your hard work. Look at that. Look at that. Someone got
    quiche on the counter. You’re going to be up cleaning that all
    night.


Devil in the Details

T
oday
I A
m a
M
anic

T
here are many things
I like about Judaism. I like that it encourages napping and the
liberal consumption of saturated fats, that it requires you to wear
new clothes on some holidays and to eat cheesecake on others. But
what I like best is that it endorses catered affairs for
middle-schoolers. Judaism is normally a fairly sensible religion,
but bar and bat mitzvahs are just lunacy. At thirteen everyone is
at their worst, as unattractive and vulgar as they’ll ever be. In a
rational society, thirteen-year-olds would be sequestered until
they were properly socialized and good-looking enough to circulate
among the general public. But in Judaism, we declare you an adult,
buy you a suit, then hire a photographer and a DJ to mark the
occasion.

It’s a recipe for disaster. Thirteen-year-olds pick themes like
“Stacy’s
Sex and the City
Soiree.” It’s institutionalized
insanity, and everyone goes along with it. Give out souvenir
sweatshirts embossed with the bat mitzvah girl’s face? Sounds
great! Put the pimply kid with the cracking voice and the
uncontrollable erections on the podium? Yes, please! And why not
record the whole thing for posterity? It’ll be great!

It’s a fabulous idea, the bat mitzvah. I knew by age eleven that
I had to have one. I was motivated partly by a commitment to my
faith and partly by a desire for formalwear. My Hebrew school
friends had started having them, and it looked like a pretty good
deal.

There is a two-year-long period in every Jewish preteen’s life
during which every Saturday morning is spent at a bar or bat
mitzvah. It becomes a routine, giving the identical gift of a
multifunction digital watch each time, evaluating the caterer’s
performance from one week to the next, debating the merits of Dan
Dan the Party Man versus J.P. McGoodtimes. During the ceremony
itself, when you got bored, you’d plan how to outdo them all with
yours.

Because our Jewish community was so small, I had only a six-week
bar mitzvathon, but it was enough to get me thinking. I’d also
heard some stories. My cousins had recently gone to the bar mitzvah
of one very rich and, apparently, racist young man who was carried
into his reception in a paladin resting on the shoulders of four
black men dressed as Nubian slaves. Another acquaintance had
attended a bat mitzvah that featured a performance by actual Solid
Gold Dancers and ice sculptures of the bat mitzvah girl in dance
poses.

My mother warned me not to get ideas. I had ideas. Besides the
bar mitzvahs, I’d been to a few big weddings, and they’d made an
impression. So had several
quinceaneras
, the ceremony
marking a girl’s transition to womanhood, which were common among
the fifteen-year-old Latinas in my hometown.
Quinceaneras
featured scores of attendants, with
damas
in hoop skirts and
chambeldnes
in bolero jackets. We called them Mexican bat
mitzvahs, but they were much more than that. They were like a
religious ceremony, a beauty pageant, and a debutante ball rolled
into one and held together by Aqua Net.

What I had in mind wasn’t so fancy, really. It would be black
tie
optional
. I wanted an hour of cocktails and passed hors
d’oeuvres, followed by a sit-down lunch for three hundred.
Naturally there would be a postprandial cheese course, and some
sort of flaming dessert, if we could find a way to make it
Shabbat-appropriate.

Nothing fancy. As for hair, I was thinking a three-tiered updo
with French braids running up the sides. My dress would be easy.
Any simple gown would do, as long as it had a four-foot train. I
would also need a dozen attendants in periwinkle satin. I realized
that this was not traditional, bridesmaids at bar or bat mitzvahs,
but I thought it was a great idea and was sure to catch on. You
could call them barmaids, or batgirls.

The next day we’d get a big write-up in the society pages.
“Local Girl Becomes a Woman in Front of 300, Earns Jewelry,” it
would say.

Yes, it was going to be perfect. But it wasn’t going to be easy.
There were obstacles. There was the tiny matter of my father
forbidding the whole thing. Bar mitzvahs were fine, but the bats
rankled him. It wasn’t really an anti-feminist impulse. He simply
thought bar mitzvahs were a gender-specific thing that proved
unflattering on the other sex, like sandals on men.

My mother had been dreading the prospect of permitting me a
platform and a budget, but this got her on my side, and after
months of relentless badgering we wore my father down. I was going
to have a bat mitzvah. Shortly after my twelfth birthday we made an
appointment at our synagogue to get the ball rolling, just a
formality, to arrange the date and the religious instruction.

The meeting didn’t go as I’d imagined. I’d expected the rabbi
would ask if I’d chosen a color scheme and a party theme and send
me on my way. She stopped me before I could pull out my fabric
swatches.

“We have a problem,” she announced. “You’re not Jewish.”

Jewishness, it turned out, was passed down matrilineally. Since
my mother wasn’t Jewish, I wasn’t either, despite my distinctly
Semitic short-waistedness. Fortunately my religious status, unlike
my proportions, was fixable. I would simply have to have a
conversion, the rabbi explained. She went on to describe what this
would entail – it turned out to be a fairly complicated procedure
that would have to be coordinated through a more observant
synagogue and that would, at some point, require nudity – but by
then I’d tuned her out to concentrate on a daydream in which I
accepted a standing ovation from my awestruck bat mitzvah
guests.

“So are you up for it?” she asked.

Now the congregants were throwing roses. They were weeping, they
were so moved. If it was going to take a conversion to get me to
this moment, then so be it. I nodded. I was in.

My parents were less enthusiastic. My father was furious; my
mother, hurt. It felt like an indictment of their interfaith union
and, in fact, it was. But we’d already made a deposit for the
caterer, so they acquiesced.

And so began my journey to Jewishness. My guide would be a
kindly grandfather named Mr. Stein, who would serve as conversion
coach and bat mitzvah tutor. I liked him right away. He had a very
soothing presence, with his tidy gray goatee, crocheted yarmulke,
and the enormous glasses that are standard issue for Jews over
seventy. I was also very fond of his wife, a small, round,
affectionate woman who was perpetually short of breath, with fluffy
hair the color of circus peanuts. They were like Bubbe and Zayde,
like fairy jewparents, sent to teach me how to live a proper Jewish
life.

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