Posted by:
Amyjo
(
)
Date: April 23, 2018 09:10AM
Hockeyrat Wrote:
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> That’s good then that some Jews aren’t Kosher
> then. Is that common, or just in the reform
> movements? I like the conservative view more, but
> I’m not sure how kosher they are all a whole
> congregation. I know a lot of it depends on the
> Rabbi.
I actually practice Conservative, not Reform. Reform is too liberal for me.
Conservative is "middle of the road," between Reform and Orthodox.
Funny thing is, ever since I was a kid, I
> wouldn’t eat ham, bacon, sausage, pork chops,
> lobster , shrimp, no shellfish. I don’t like
> lamb either though, and I know that’s in a lot
> of recipes.
> In fact, I and my husband never celebrate
> Christmas of Easter anyway, so a lot of things
> wouldn’t bother me.’
I've cut way back on eating ham and bacon. But still occasionally do. Shellfish is also a struggle for me because I love shrimp and NE clam chowder.
> Just trying to find out more about my newly
> discovered Jewish heritage. It’s hard because my
> dad was adapted and only knew his birth parents by
> their last names.
> He always assumed his birth mom was German.
> He died before I knew about ancestry DNA, but I
> did me and my mom’s. She had a small percentage
> of Jewish too, but it was under “ Trace”
> amounts,
> Mine had a lot more, plus all of the Eastern
> Countries and the Southern part of Germany and
> Austria were in mine, that wasn’t in my
> mom’s.
It sounds like your Ashkenazi is from your father's side then? That is exciting to learn about. :)
> I don’t think anyone eats the lamb shank bone (
> can’t remember what it’s called)though at
> Passover. So, reform Jews don’t do the whole
> house cleaning thing?
> I’d have no problem not eating certain foods,
> but would with having 2 kitchens, especially with
> a husband who likes shellfish
I don't know anyone who has two kitchens. Even when I worked for a Conservative kosher Jewish family before going to college one summer in Westchester, NY ... they were very kosher but didn't keep two kitchens. The matriarch of the home taught me several of her recipes for feeding her family. She was very modern day Millie in that regards. She liked to keep things simple. She did make lamb stew. That was her special recipe. It gave me a stomach ache from the fat in the broth though.
That was before I'd learned I was fully Jewish myself, or rather before the significance of it had sunk in. A rabbi had told my grandmother and me when I was 14 in Salt Lake City we were both fully Jewish because her mother was. But when you're a Mormon BIC TBM, it didn't really register with me until I was much older.
This is what I could find on the lamb shank:
"A roasted lamb shank bone, known as the zeroa (also spelled zeroah or z'roah), is placed on the seder plate at Passover. It symbolizes the two lambs that were sacrificed on the eve of the ancient Jews' exodus from Egypt. A lamb was sacrificed on the afternoon before Passover in subsequent years.Aug 14, 2017"
How to Roast a Shank Bone for Passover | LIVESTRONG.COM
https://www.livestrong.com/article/475859-how-to-roast-a-shank-bone-for-passover/