In Time of Need: For Times of Loss, We take care of all the details

Dad's Candle - 2013— by Karen Cooke and Shelley Marine

As we hugged the family goodbye, the mourner’s words resonated in our ears, “You truly helped us get through a most difficult time. The loss of a dad is so tough. Thank you for your patience and sound advice.” Once again, we felt the warmth of being allowed into someone’s family when they were vulnerable and really needed a shoulder to lean on.

More after the jump.
Having felt the emotional turmoil of losing a loved one and wishing there was a place to turn for help and guidance, inspired us to form In Time of Need. Our business provides a less stressful alternative to planning and arranging a shiva or memorial service. People are so overwhelmed by the loss of a loved one, and there are so many details that need to be taken care of immediately.  Our service permits the mourner to begin the grieving process, without having to arrange for everything involved in putting together a shiva, or memorial service.

As Judaism mandates that burials happen as soon as possible, we are prepared to drop everything as soon as we receive a call from a client. We clear our schedules so we can be there fully to attend to the family’s needs.  We’re finding that people need help at this time. They are focused on grief and they can’t focus on food, and all the logistics of people coming back to their house after the funeral.

As a Jewish business, In Time of Need understands the specific rituals involved with a death. When Tori W. found she needed help, Joseph Levine and Sons funeral home referred her to In Time of Need. “They helped us with everything. We knew because they were Jewish, everything would be handled in a very specific way,” she observed.

Given the way society has changed, we are convinced more people will be looking for our services in the  future. Children live far from parents, and busy schedules often prevent people from helping in the most difficult times. Many want the option not to think about the details, they want to think about their loved one.
We base our services on the individual needs of each family. In addition to being there for the family the day of the funeral, many have asked us to come back for the remaining days of shiva. We coordinate the meals, prepare and serve dinner, and then turn the home over to receive friends for services, and see to it that everything is put away before they leave. At the end of the night, the mourner is free to simply find some time for themselves. Giving a family comfort is what we strive to do.

Contact: Karen Cooke 267-226-0758, Shelley Marine  484-437-2468, [email protected]

A Dairy Dream for Shavuot

— by Dakota Marine

On a recent trip to the supermarket, I bought some beautiful ripe, red strawberries. I wanted to make something cold, sweet, creamy, fresh and fruity for Shavuot. I came up with a great combination for a light dessert, or snack.

I washed, hulled and halved some juicy strawberries. Then I opened a container of plain greek-style yogurt, and drizzled in some honey for sweetness.  

Recipe continues after the jump.

Cartoon Courtsey of Yaakov “Dry Bones” Kirschen.
Next, I took a knife and spread the yogurt on top of the strawberries like icing until it covered their entire top. Then, for a crunch, I sprinkled miniature chopped walnuts on top of the layer of yogurt. I placed the sliced yogurt-covered strawberries into a container with a lid, and put them in the freezer for about four hours.

Later in the day, after returning home from a long walk, I was hot and wanted something to cool me off. I pulled out the container to find the strawberries frozen solid. I plopped a frozen strawberry half into my mouth. The yogurt melted into a creamy liquid, and along with the crunch of the nuts the taste was soothing. This snack was a dairy dream, filled with delicious flavors.

Dakota Marine is the creator of Eat My Tailgate, where she takes us into her sorority’s kitchen.

A Fabulous Feast

— by Dakota Marine

This past Friday I had the opportunity to do something very special on campus. A couple of friends in my sorority house asked if I was interested in helping to cook a dinner for the organization Aish on campus. The normal hosts of Aish were out of town, but they still wanted to provide students with the weekly Friday night Shabbat dinner, so they needed help from us, the active members of Aish.

We arrived at the house at 1 and instantly jumped into Challah preparation — the hefty bag of Spelt (non-wheat) Flour was carried up from the downstairs and lifted onto the counter, along with the other ingredients. We cracked eggs, poured Spelt flour, dripped honey, sprinkled salt, scooped dry yeast, drizzled vegetable oil and began to mix the ingredients in a large bowl. After kneading the Challah with our hands, we let it sit for about 2 hours so it had time to rise. Next, came the “Thai Slaw” salad.

Making the salads after the jump.
This is one of my favorite salads because of the sweet and salty tastes from the dressing combined with the crunchiness of the cabbage, cucumbers and leaves of Cilantro. The rainbow array of cabbage was placed on the bottom of a large purple bowl, it was used as a base for the remainder of the salad. Then we chopped up long green English Cucumbers and tossed them into the mix of cabbage. I sneakily munched on the leftover pieces of Cucumber while no one was looking. Then it was time for dressing preparation: Olive Oil, Rice Wine Vinegar, Soy Sauce and Sesame seeds. Then I slowly drizzled the dressing over the salad. In an effort to spread it out throughout the entire bowl, I took the large salad tongs and scooped the cabbage from the bottom up, so every last piece was dressed.

For a crowd pleaser salad, we decided on a corn, avocado and tomato salad. About 20 miniature cobbs of corn were lined up in a tin-foil container and placed in the oven to defrost. As the corn was softening in the oven, I took on the liberty of slicing the tomatoes. Tomatoes are a difficult vegetable to cut and I struggled a bit as the juice poured out from the inside. After the four tomatoes were cut, the corn was taken out of the oven. I cut the kernels off the ears of corn and spooned both the tomatoes and corn into the large container. And it was time for the last ingredient… avocado! The brown and green circular vegetables were sliced in half and cut into small chunks for the salad. The bright yellow, red and green colors of the vegetables made the salad a sight to see. The salad was covered in a lime juice, salt and pepper dressing with a drop of olive oil.

Although it was a tiring day, the long hours of preparation were worth every second. I love to cook and this was the perfect opportunity.

Dakota Marine is the creator of Eat My Tailgate, where she takes us into her sorority’s kitchen.