For a while now, I’ve had a love-hate relationship with hosting people for Shabbos meals. On one hand, it’s the day that I can finally stop running (which is my MO), and more importantly, it’s a day I can focus on my kids. On the other hand, having a full home, a beautifully set table, and a change of pace to break up some bickering is welcome. (Bickering, in my house? Never.)

Of course it’s not one answer forever; the feelings fluctuate for me. Some weeks, or stages, hosting will send me over the top of my equilibrium scale to the point that I’m wound up like a spring, and some weeks it’s a nice addition to our regular Shabbos vibe.

Hosting comes along with a certain mindset, and maybe even a certain personality. I love walking into someone’s house and seeing that not only is it not perfect, but they’re also not apologizing about not being ready, or about the toys on the floor, or about missing some garnish. It’s about serenity, and confidence, and an atmosphere of welcoming unconditionally.

Rivky Kleiman has that hosting quality. On all the occasions that I was in her home, it always felt like she was the one on the receiving end, and I was doing her the biggest favor by giving her the pleasure of hosting.

When Rivky and I were planning her Shabbos meal with the entire readership as her guests, I felt like I was picking at the grilled vegetables in her kitchen while enjoying the plentiful meal in her dining room. And I am sure you’ll feel that way too.

CHANIE NAYMAN
Food Editor, Family Table

Knife-Sharpening Done Right

When sharpening your knives, make sure not to saw back and forth but to roll your knife along its blade. Follow the contour, starting from the tip of the knife until the end of the knife.

Save Your Stems

When using leafy herbs, like parsley, for example, save the stems to throw into your soup. You can put them into the freezer until you make soup, because the soup will make the herb waterlogged the same way the freezer does.

Spicy-ish Chicken Rub

• 3 tsp salt
• ½ tsp pepper
• ¼ tsp crushed red pepper
• ¼ tsp mustard
• 1 tsp paprika
• ¼ tsp cumin
• 1 heaping tsp garlic powder
• 2 Tbsp olive oil

(Originally featured in Family Table, Issue 744)