President's Monthly Message

A message from our president, Cindy Wetter

President's Message                        March 2017

A delightful, fun-filled holiday is almost upon us!

Members of Beth Hatikvah will soon be receiving Purim greetings from fellow congregants, as well as Purim goodies, if you so chose.  Many thanks to Sarah Kaplan for once again organizing this FUNd raiser, and to her band of helpers who make the deliveries to our homes.

Here's hoping you'll join me in attending this year's Purim spiel on March 11 for yet another imaginative re-telling of the story of Esther.  Thanks are due to Myra Cole and Karen Cooper, plus all the cast and crew for what's sure to be rousing entertainment.   The show begins at 7:30 p.m., but come early!  Browse the table where our Confirmation teens will be selling take-home treats they will bake, and we'll join together at 7:00 p.m. for a beautiful community havdalah ceremony.  Then after the show you're invited for an oneg provided by our Spiritual Life committee.  Stay around to enjoy wine and cheese and schmooze!

"Is that all we have for Purim?" you may be asking.  Not by a long shot!   

Come to the CBH library on Sunday, March 12 at 7:30 p.m. for our Megillah reading.  Well, it's not quite the whole Megillah.  This will be the third year that Rabbi has brought us a different and fascinating "take" on the story of Esther.  One year we read excerpts of what we dubbed "the Persian version" of the story, another it was Songs of the Megillah by a Yiddish writer, Yitzchak Manger, from 1936.  Join us for homemade hamantaschen, wine and cheese -- and slivovitz! -- as we dive into this year's not-your-usual-Megillah.   

Eat, drink, and be merry!  Happy Purim to all.

HAMANTASCHEN
½ c butter
1 c sugar
1 egg
1 T milk
1 t vanilla
2 c flour
2 t baking powder
¼ t salt
Solo brand cake & pastry filling

Cream butter & sugar; beat until fluffy.  Add egg, milk & vanilla, and beat well.  Sift together flour, salt & baking powder.  Add to butter mixture.  Stir to make soft dough.  Refrigerate for 20 minutes.  Roll out about ¼” thick on lightly floured board.  Cut into circles with drinking glass or biscuit cutter.  Spoon some Solo filling (about half a teaspoon) into the center of each circle.  I like raspberry or apricot, but some prefer chocolate chips -- and some day I may try Nutella!  Bring 3 sides of circle together to form triangle, leaving about a third open.  Pinch edges together to make seam.  Arrange well apart on baking parchment-covered cookie sheet.  Bake at 400 degrees for about 10 minutes.

 

 

Fri, 24 March 2017 26 Adar 5777