Shul time! Dress warmly, ladies, and prepare those sweet ribs

On Central Avenue, in the kosher supermarkets, in shul, or on the LIRR, you hear the same conversation. “What?! Rosh Hashanah is next week!?” And then the dreaded “three day yom tov — oy!”

I wonder why, every year, everyone is so surprised that’s it’s already yom tov time. Truth is, it has been three months since the start of June. Kids were packed off to camp, parents went on vacation and we partook in lots of family and friends BBQs, lounged in our backyards, and enjoyed the lazy days of summer (some of us more than others, but it’s ok, I’m not jealous … well, yes I am, but this isn’t about me).

I’m not sure if it’s the end of summer that has everyone in a tizzy, or the fact that we (the women, for the most part) now have to shop, prepare, serve and clean up three days of yom tov lunch and dinners, over three different weeks.

I should be fair and include the men. After all they have to be in shul bright and early and they have to deal with wearing a suit, kittel and tallis which, they complain, keeps them very warm. Really, guys? Not sure why, as the women have to bring along coats, gloves and basically face masks to brave the arctic temperatures that the air-conditioning is set at so you, the men, can be comfortable. On top of that, you then have to come home have a huge meal, take a nap and get ready to daven and eat again at night! The women get to sit, in shul, when not having to stand during davening, so we shouldn’t complain. And if you men want to experience uncomfortable, try wearing heals all during davening.

The first year my husband Jerry was davening in our minyan, I noticed during Aleynu, out of the corner of my eye, that he was still standing while everyone else was kneeling on the floor. I was horrified and tried to get his attention to tell him to bend down; I was waving frantically to the point that those around me thought I was ill. After shul he explained that it wasn’t his father’s minhag. So when you see him standing, you’ll know why.

Talking about shul, it’s definitely a whole different ball game then back in the days when I was growing up in Boro Park. My father would ask for as many seats as we needed and presto, it was done. Today, we have to fill out questionnaires at the end of Pesach, informing how many seats we will need. Will we need all the seats we had last year, or are some of our kids in Israel or with in-laws? If we need extra seats we then act ever so friendly to my good friend David Weber, who has the power to grant them to us. Kidding aside, David has a job that no one envies — it’s time consuming, nerve-wracking and almost impossible, but in the end he not only makes it work, but does it with humor and kindness. Yashar koach to you David, and thanks. (Sorry I’m getting sentimental here, I’m going to need extra seats one day; want to stay on his good side.)

I’d like to take this opportunity to wish all my loyal readers a chasima v’chasima tova, or as my Bobbie Rose a’h used to say, “I want to vinch you oon a git g’bencher yur!”

For those of you who still need an idea for one of the meals, I’d like to share a flanken recipe that is made with honey, in the theme of a sweet new year. Enjoy.

Honey Glazed Flanken Ribs

Ingredients

•1/4 cup sweet paprika

•1 tablespoon onion powder

•3 tsp Kosher salt and freshly ground black pepper to taste

•1 teaspoon dry oregano

•2 1/2 teaspoons garlic powder

•8 pounds of flanken (about 6 ribs bone in cut into 5 or 6 inch strips

•5/8 cup honey

Directions

Heat the oven to 300 degrees F.

In a small bowl, combine all dry ingredients. Rub the mixture all over the ribs and allow it to sit at room temperature for 1 to 2 hours at the most.

Place the ribs snugly in an oven dish with the fat side of each rib facing up. Cover tightly with aluminum foil. Bake for for 2 ½ hours. Remove the ribs from the oven and raise the temperature to 425 degrees F.

Turn the ribs over and drizzle the honey evenly over the top of each rib. Place the ribs back in the oven, this time leaving it uncovered and cook another 10 to 15 minutes.