Ancora parecchio malandata, ma con il capo cuoco almeno completamente guarito che fa delle sue per casa, cerco di riprendere in mano le mie attività normali..non è impresa facile; ma almeno eccomi a voi.
Prima di tutto vorrei ringraziare le vostre dimostrazioni d'affetto, soprattutto a chi è passato e ripassato sia qui che su facebook a chiedere mie notizie e del piccino, secondo...ringrazio tutte quante voi che siete tante, che mi avete coronoato con il premio "Stylish Blogger Award", ve ne sono davvero grata di aver pensato proprio a me! Non ho la forza and the courage to come back the prize, to tell them seven things about me, because then, for me, something to read every post and who reads me knows I guess to take a little 'essence of me, I try to leave every word that I manage.
But let us. I wanted to write this post, this story and this dish last Thursday, January 27, but the forces precarious high fever and I do not have permission.
On 27 January 1945 the gates of Auschwitz were killed and the horror came to light.
6 million Jews were exterminated during World War II, during Operation "Final Solution" promoted by a dwarf with a crazy mustache.
The images and stories of horror now and fortunately, the world knows them, even though there are still those who dare to say that this has never existed. But I know, and I know thanks to Hanna, that this January 27, sick and with very few forces, was among the few who came out alive from what is now considered his end.
were deported from France, she, with her family, father, mother, grandparents, and children 6 and Hanna, age 16 years, he left it alone, sconosolata, not knowing where to go, fate, like all other who walked beside her, still in the Striped Pajamas, the yellow star .. looking for a familiar face, una faccia amica, conosciuta...NULLA.
Ho conosciuto Hanna, perchè il destino ha voluto che suo figlio fosse uno dei pilastri della mia vita, l'ho conosciuta quando i solchi del tempo già marcavano il suo viso e i suoi occhi azzurro chiarissimo riflettevano quello strano dolore mischiato alla gioia di vivere che si trova solo negli occhi dei sopravvissuti della Shoah. Mi colpirono subito i numeri tatuati sul braccio, mai scoperti in pubblico, ma senza problema in privato, per raccontare, per far capire, per ricordare. Perchè la memoria è la cosa più importante, ecco perchè oggi Auschwitz è un tempio del ricordo.
Hanna mi insegnò fra tante cose che un popolo che dimentica la sua storia è condannato to repeat it. The Jewish people said never again, stood up, rolling up your sleeves, as always, had been accustomed to do, and it was rebuilt on its own, facing new enemies, new contempt, but with the understanding that preserving the memory meant that everything never risuccederà.
During his imprisonment, this dish was a distant memory for many, home, Shabbat, braided bread and candles, the family gathered around a table dressed in a white tablecloth. A fantasy that has kept alive many who no longer had them in the name, existence, past or family dignity. The
Tcholent is a typical meal of Shabbat. Its name derives from the French "Lent et chaud," hot and slow, because the Sabbath dutrante apply rigid rules and many activities, including cooking, are prohibited. It was prepared by the Friday afternoon before sunset, and leave it over low heat so that the Saturday lunch, we had a hot meal after the service in the synagogue.
Zachor . was one of the first words I learned in Hebrew. Is to remember.
And they never forget what happened I had the great life lessons from her, I present this dish, which is close to my heart, that is not a rich dish but, along the hall, the soul of the Sabbath, in honor of her who taught me and that is no longer between us and those who do not have it done.
Serves 6 1 kg of beef (muscle, shoulder, chest or ribs), cut into pieces
3 tablespoons olive oil
2 large onions, sliced \u200b\u200b
4 garlic cloves
1 kg of potatoes, whole if small, quartered if medium.
250 grams of dried white beans, soaked from the day before
salt and pepper
in a saucepan with a lid that closes well, fry the meat well on all sides. Put it aside and fry the onions until they are tender. We add the garlic and mix until you hear the aroma. Put the meat and potatoes and put faglioli, sprinkling it with salt and pepper each layer. Cover with water and bring to a boil, reduce heat to low and cover. Bake in oven at 110 degrees for the whole night *.
Tradition has it that you take off the lid of the pot at the table, so that all diners can hear the first aromas that come out as a gift for everyone.
* This is the traditional way to cook this dish with a pot whose tightness is well proven. If you are afraid to leave the oven on all night or if you do not have a suitable pot, then I advise you to cook over low heat during the day.
In the homes of Orthodox Jews from venderdì before sunset on the evening of Saturday, no light, fire, oven, etc. is turned on, for what is the reason why the oven is turned on before Shabbat.
Dedicated to Hanna Rogluski (Z'L ')
Zachor. At Tichkah. (Ricordare. Never Forget)
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