[In case you’re curious about the post title, “narrischkeit” is simply
good old-fashioned foolishness... something with which I am all too
familiar.]
The Jewish New Year - Rosh Hashanah - begins at sundown this coming Sunday and continues until sundown Tuesday. To all of my friends and family, whether you’re a fellow Red Sea Pedestrian or not, may the coming year bring you life, health, happiness, and success: shanah tovah u’metukah, a good, sweet year.
Long-time Esteemed Readers of this site know that International Talk Like a Pirate Day is observed on September 19, which this year falls on the day after Rosh Hashanah. Coincidentally, that day is a minor fast day - the Fast of Gedaliah - on which observant Jews will abstain from food or drink from sunrise to sunset.
If there is any religious significance to the juxtaposition of Talk Like a Pirate Day and Tzom Gedaliah, I would sure love to know what it is... particularly since many people who observe TLAPD are adherents of Pastafarianism, the Church of the Flying Spaghetti Monster. Please feel free to submit your theological treatises in the Comments.
Friday, September 14, 2012
Subscribe to:
Post Comments (Atom)
Posts
6 comments:
Bonne nouvelle année, Ô Piéton de la Mer Rouge. Tout de bon.
I don't know about this Pastafarianism, me being an orthodox adherent of Pastramifarianism. I storm embassies when I see people of other faiths eating baloney on white bread with mayonnaise.
Pastramifarianism? Count me in.
Hell, I've got most of what I need for to offer the appropriate sacraments... mainly, a whole beef brisket flat that's curing in the fridge in its mixture of garlic, black pepper, coriander, brown sugar, and curing salt. I figure it'll be ready Wednesday evening, just in time to break the Fast of Gedaliah (which I actually don't observe except to read the appropriate Torah portion at minyan.)
Ahhh, pastrami.
I have to respectfully disagree with you, Ellison.
Actually, what you are making is corned beef. To make pastrami, you make corned beef by the method you relate, then the corned beef is smoked. Sort of like the difference between bacon and pancetta, where both are cured, but only bacon is smoked.
All are excellent, though.
I'll disagree right back atcha, BobG. I am not making corned beef - and pastrami is far more than just smoked corned beef. The salt/spice mixture used to cure pastrami is very different - loaded with garlic, black pepper, and coriander. Also, pastrami needs to be scraped, soaked, rubbed (with more coriander and black pepper) and smoked before it's really pastrami. That's what I will be doing Wednesday night.
Can't argue with your last point, though - all of 'em are excellent.
I am not familiar with the theology of Pastafarianism, but if the pasta coats itself in thick, rich tomato sauce and offers itself to congregants of its own free will, to cleanse them of their sins (heck, I'll take any reason), I'm all for it!
Post a Comment