This parsha has one of the most well known dramatic storylines of the Torah - the Golden Calf and Moshe's ensuing anger where he smashes the two tablets written by God. (Thanks, in part, to some great movie attention to this exciting plot - I'm thinking The Ten Commandments, History of the World Part 1...)
One of the details told in the parsha is how the Golden Calf is created. The people go to Aaron and tell him to make them a god. Aaron tells them to get the gold rings from their wives, daughters, and sons (this language seems to indicate that it was men who came to Aaron.) There are some interesting commentaries about whether this is a diversionary tactic by Aaron (who thinks the people will be reluctant to give their gold and it would delay or stop the drive to idolatry), about whether the women refuse to give their jewelry for this purpose (which is used to explain why the holiday of Rosh Hodesh is a time when women don't have to work, but men do), and the parallels and differences with the giving of gifts for the tabernacle (both given willing, but for divergent worship.) Ultimately, enough gold is found and a Golden calf is made. I think it would be great to discuss this whole topic at Shabbat dinner, so to inspire that conversation, I want something to represent gold jewelry. My 2nd son helped me find this recipe for Tumeric Rice with Golden Raisins and Pine nuts and I think both the colors (the yellow of the tumeric, darker yellow of the raisins, and lighter yellow of the toasted pine nuts) and the shapes reminds me of gold jewelry. https://acleanbake.com/turmeric-rice/
As I read the parsha this week I was drawn to a description of the anointing oil. I realized later that I was drawn to it last year too and recommended the same dish that came to mind this year. I generally try to avoid repeats, but I am going to do it this time because I didn't give the actual recipe last time! (recipe below) To get the full explanation of why I'm making this cinnamon-based chicken, check out last year's post. But here's the new intriguing and discussion-worthy detail, both the Etz Hayim & Stone Chumash make sure to point out that one should NOT try to make and use this anointing oil as it's only intended for the purpose of anointing the Tabernacle and Priests. The Stone edition goes so far to say that we would only make this again after Moshiach comes.
Last, but not least (especially since it comes first in the parsha), I wanted to highlight the way the Israelites do their census - by telling each person to give a half shekel. This money will be used for the service of the Tent of Meeting. Some modern day communities do similar campaigns to raise funds for their spiritual space around this time (or Shabbat Shekalim, which is coming up soon - 3/8-9!), asking everyone to contribute a small amount as a way of saying "I'm here!" The word used ונתנו (and they shall give) is a Hebrew palindrome. This fun fact can add meaning to the idea that giving is not a one way road. Some days you give and others you receive. Sometimes you give to others, but you receive a spiritual gift in return. I was looking for a food that was a palindrome and it's not easy. (if you think of one, please leave me a comment!) The best we found is the palindrome EVIL OLIVE.
This was a particularly awesome turn of phrase, so I wanted to play with it. (If you've read a few of these Parsha Inspired Menus, you know by now that sometimes it's a long walk to get from the parsha to the food, but that becomes part of the fun.) What's an evil olive? I thought one with a spicy kick would fit the bill, so I'm going with Spicy Marinated Olives with Roasted Garlic and Herbs. This could be part of an appetizer coarse or served as a side.
Shabbat Shalom & B'Tayavon
Winning Ways with Roast Chicken
pinch of salt
1/2 tsp pepper
2-3 cloves garlic, minced
2/3 tsp cinnamon
1 (3.5lb) whole chicken
paprika, for sprinkling
1 onion, thinly sliced
Combine salt, pepper, garlic and cinnamon. Rub mixture into all parts of chicken. Refrigerate for at least an hour or overnight. Place in a small roasting pan. Sprinkle with paprika. Scatter onion slices around chicken, and roast uncovered in a preheated 400 degree oven for 35 minutes. Reduce heat to 350, stir onion slices, add a cup of water and continue roasting for an additional 50 minutes until tender. Baste occasionally.
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