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Counting the Omer, Week 7

05/21/2020 02:22:03 PM

May21

Beth Schafer & The Spirituality Committee

Week 7: Days 43-49: May 21 – May 28
Theme: Hope and Torah

The last seven days of counting bring us to Shavuot, the celebration of receiving the Torah at Mount Sinai. Torah states in the book of Deuteronomy 7:9, “Know therefore that Adonai your God, is God, the faithful God, who keeps the covenant and mercy with them that love God and keep God’s commandments to a thousand generations.”

This is the hope of Torah-that through trials and tribulations, victories and defeats, those who strive to live a life of mitzvot will have a divine partner along the journey, from generation to generation. As Torah is a source of spiritual and intellectual nourishment, during this time of pandemic it should be noted that Torah is also a source of bodily nourishment. Celebrating the gift of Torah this week, let us enjoy the foods that a life of mitzvot suggests we eat. As so many have become cooks and bakers during these days of quarantine, here is another recipe you might want to try. It is traditional to eat dairy meals on Shavuot. Check out this article that explains why: https://www.myjewishlearning.com/article/why-dairy-on-shavuot/

Traditional for Shavuot-CHEESECAKE!

This is the last day of counting so calories do not count.

CRUST
Easy Make: Purchase a ready-made graham cracker pie crust

FILLING
·
2 cups (2 large packages) cream cheese, at room temperature
· 2 large eggs
· 2/3 cup granulated sugar
· 1 teaspoon vanilla extract

INSTRUCTIONS

  1. Make the filling by mixing together the room-temperature cream cheese and sugar until smooth. Mix in the eggs and vanilla, again mixing until smooth. To avoid beating too much air into the batter, use a mixer set at low-medium speed. To avoid lumps, make sure the cream cheese is softened, and/or at room temperature.
  2. Set the pie pan onto a baking sheet, if desired; this makes it easier to transport in and out of the oven, and also protects the bottom of the crust from any potential scorching. Pour the filling into the crust.
  3. Place the cheesecake in the oven. Bake it for 20 minutes, then add a crust shield; or shield the crust with strips of aluminum foil. Bake for an additional 10 minutes (for a total of about 30 minutes). A digital thermometer inserted into the crust 1" from the edge should read between 165°F and 170°F; the filling won't look entirely set in the center.
  4. Remove the cheesecake from the oven, and set it on a rack to cool. Once the cake is cool, refrigerate it, covered, until you're ready to serve it.

5. Serve cheesecake in wedges, with fresh fruit if desired. Store any leftovers in the refrigerator for several days; freeze for longer storage.


The Blessing: One stands when counting the omer, and begins by reciting the following blessing:

Barukh ata Adonai Eloheinu Melekh ha’Olam asher kid’shanu b’mitzvotav v’tizivanu al sefirat ha’omer.

Blessed are you, Adonai our God, Sovereign of the Universe, who has sanctified us with your commandments and commanded us to count the omer.

After the blessing, one recites the appropriate day of the count and after 6 days, the week is also included in the count. For example: “Today is the forty-third day, or six weeks and one day of the omer.”

Mon, August 3 2020 13 Av 5780