Posts by eeedeez

Purim Shpiel – 2017 Wild Wild West

Posted on May 12, 2017 in Videos


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Megillah – May 2017

Posted on May 3, 2017 in Megillah


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Megillah – April 2017

Posted on Apr 1, 2017 in Megillah

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Megillah – March 2017

Posted on Mar 2, 2017 in Megillah

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Megillah – February 2017

Posted on Feb 2, 2017 in Megillah

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How many Holocaust scrolls do we have at TBD?

Posted on Feb 1, 2017 in Megillah

From the beginning of my tenure at our synagogue, I was told that the middle scroll in our ark was our Holocaust scroll. I believed this because the parchment looks burnt and damaged in many places. By the way, we use this Torah regularly. Most of our Bnei Mitzvah students carry it because it is lighter than the other Torahs. We read from it during our Second Day Rosh Hashanah service at the Huntington Beach pier and at select times throughout the year such as at Shavuot. I have been aware that the seams are coming apart especially at the revelation of the Ten Commandments. It had become...

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Megillah – January 2017

Posted on Jan 3, 2017 in Megillah

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Temple Beth David Trip to Israel or Europe?

Posted on Jan 1, 2017 in Rabbi's Messages

It was only a few years ago that we took members of Temple Beth David on a trip to Israel in March 2014. Andrea Tabor has been asking me to arrange another Temple trip oversees either to Israel or Europe. We are thinking of spring 2018 but that really depends on you. Here are some reflections on our experience of Israel from a few years ago. “Every time I go to Israel it is in many ways like going home, it is welcoming and comfortable to be in the only country where what we do as Jews is the norm and the way of life.” Charlie Niederman “Right as we touched down in Israel I knew I had...

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Megillah – November/December 2016

Posted on Nov 20, 2016 in Megillah

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I Like to Cook

Posted on Nov 1, 2016 in Rabbi's Messages

I purchased some nice bright orange sugar pie pumpkins. I slice them in half and scoop out their seeds to reserve for roasting later on. As the pumpkin bakes in the oven, I knead flour into cold chunks of butter with my fingertips until I have dough. The pie crust chills in the fridge. Within a couple of hours, I puree the roasted pumpkin with cream, cinnamon, nutmeg, vanilla, eggs, and brown sugar and fill my flaky crust with it. As it bakes in the oven, the spices fill the kitchen and house. Later, it becomes my perfect pumpkin pie. Even though I’m quite busy being a congregational rabbi...

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