Skip to main content

How my days begin


Since my father died I have been going to morning minyan every day. I hadn't been going to services daily since I graduated from high school in 1978.


In those days, when I went to services in school, I davened behind a mechitza. When I davened at my home synagogue, although I didn't daven behind a mechitza, services were still not egalitarian. While I was an enthusiastic participant, I didn't have the opportunity to lead services.


I have led services occasionally in the intervening years. In the terror of standing before the ark, my voice has often come out pinched, choked and a little weird. It has been difficult for me to pace my breathing so that I could sing smoothly, and lead others comfortably.


My synagogue is egalitarian, men and women lead equally. Like my father, or more accurately to honor my father, who was always on time, I try my best to be at services just before they start. That means, I'm often called upon to lead.


Leading over and over, during these past months, my voice no longer leaps off into odd directions as I sing. I have calmed down enough to be able to pace my breathing so I no longer run out of breath and have my voice clench up all funny before the end of a line. My voice has become more comfortable with me being not just an enthusiastic member of the congregation, but also leading the community.


I love the low key-ness of morning services. My husband who finished saying kaddish for his mother about six weeks after my father died, calls it the wounded bunnies club. So many of us are in varying degrees of mourning. Some have just gotten up from shiva, others are still in the very early days of dealing with a death, others are nearly done with their time of saying kaddish, others are there for the Yahrzeit, the anniversary of the death.
I have found morning minyan to be a very gentle support group. There is no need to talk about your pain, everyone knows you are experiencing pain. We are there for one another ushering each other through the valley of the shadow of death and back into the land of the living.

Comments

Popular posts from this blog

מְחַיֵּה הַמֵּתִים

  וְנֶאֱמָן אַתָּה לְהַחֲיוֹת מֵתִים: בָּרוּךְ אַתָּה יְהֹוָה מְחַיֵּה הַמֵּתִים   You are faithful to restore the dead to life. Blessed are You, Adonoy, Resurrector of the dead. That particular line is recited at every single prayer service every day three times a day, unless you use a Reform or Reconstructionist prayer book . In those liturgies instead of praising God for resurrecting the dead God is praised for  giving life to all.  I am enough of a modern woman, a modern thinker, to not actually believe in the actual resurrection of the dead. I don't actually expect all of the residents of the Workmen's Circle section of  Mount Hebron cemetery in Queens to get up and get back to work at their sewing machines. I don't expect the young children buried here or  the babies buried here to one day get up and frolic. Yet, every single time I get up to lead services I say those words about the reanimating of the dead with every fiber of my being. Yesterday, I e...

Connecting with the past

A few months ago I had a craving for my father’s chicken fricassee.  If my father were still alive I would have called him up and he would have talked me through the process of making it.    My father is no longer alive so I turned to my cookbooks and the recipes I found for chicken fricassee were nothing at all like the stew of chicken necks, gizzards and wings in a watery sweet and sour tomato sauce that I enjoyed as a kid.  I assumed that the dish was an invention of my father’s. I then attempted to replicate the dish from my memory of it and failed.   A couple of weeks ago I saw an article on the internet, and I can’t remember where, that talked about Jewish fricassee  and it sounded an awful lot like the dish I was hankering after. This afternoon I went to the butcher and picked up all of the chicken elements of the dish, a couple of packages each of wings, necks and gizzards. My father never cooked directly from a cook book. He used to re...

Food friday - your grandmother's food processor

My grandmother bought my mother this wooden bowl and a chopping knife, known in Yiddish as a hock-messer, soon after my parents got married. Yes, she also got them a dairy set as well. these wooden bowls and chopping knives were a big part of food prep when I was growing up. meatloaf and meat balls were mixed in this bowl. Chopped liver was made in this bowl as well. Sundays we often made chicken salad for lunch made out of chicken left over from Shabbat chopped with vegetables and mayo. That too, was made in this bowl. When I was in college my parents got their first food processor and the chopping bowls were not used as much. Several years ago, my father asked if i would like the bowls and the hock-messers. I was happy to have them. I like the sheer physicality of chopping up a big bowl of stuff into teeny pieces. While the wooden bowls have stood up well to the years of use, the hock-messers had not. The bladed which were bolted into their handles, wobbled. The blades wouldn't ...