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Shabbat Shalom from Beth Joshua Cong. of Aspen Hill!
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Parshat Matot-Masei

7:00PM Friday Davening

8:14PM Candle Lighting


9:00AM Shacharit 


7:15PM Rabbi's Shiur


8:10PM Mincha

9:19PM Shabbat ends not before this time.


Sunday Shacharit 8:15AM

Click here for a summary of laws for the 3 Weeks.


Tuesday Tanya 8:00PM


ANNOUNCEMENTS:


July 19 @ 9:00AM
BJC Board Meeting

July 19 @ 3:00PM
"End of Life: The Sanctity of Life - The Dignity of Death". Medical Symposium sponsored by the Friedman Kollel  at the Wheaton Glen Ballroom, 2400 Arcola Ave.

July 20 @ 7:30PM
"Torah and Tumah"
5004 Baltic Ave.
A Guest Lecture with YCT Rabbinical School President, Rabbi Asher Lopatin. "How the rabbis of the Talmud worked hard to teach us that  touching and learning Torah never harms the holiness of the Torah. Practical halachic ramifications for men and women." 

July 26 @ 2PM - Tisha B'Av Afternoon Yom Iyun:

"Thinking Outside Our Box:

Lessons from the Sephardic World and a conversation w/ our Multi-Denominational Jewish Family."

Childcare will be available.

July 31 @ 6:30PM
Kids' Kabbalat
Carmiya Weinraub will lead a special Tot Kabbalat geared to ages 0-6 in the shul. Sholom Aleichem, Kiddush, and Challah will follow at 7:00PM in the cafeteria.
 
August 30 @ 9:30AM
New Year, New You
An Elul Yom Iyun program of the Beltway Vaad at Ohev Shalom. Click here for more info.

August 30 @ 12:00PM
Grand Slam Sunday
 
Jewish Community Day at the Ballpark. Join Rabbi Uri and shul/school friends with your RSVP by July 27 to http://www.shalomdc.org/nationalsberman/ 


A Taste of Pickles for Shabbat
Rabbi Uri picture

Dear Friends,


I recently returned from an intensive week-long educators workshop, held at the Pearlstone Retreat Center, and organized by the Pardes Institute in Israel. The learning was fantastic, and it was further enriched by the beautiful, remote setting.

 

The setting also included a farm and garden, and Pearlstone offered the participants on our retreat a few different "brain breaks" to further the appreciation of our environment. One such break was a chance to do some pickling (see recipe below)!

But before we took cucumbers out of the ground, added water and spice, and canned our product, we took a few minutes to study some Torah perspectives about the key ingredient to pickling - the salt.

In many places, we see how central salt was to temple sacrifice, and now at our Shabbat tables, as a flavorful spice and a symbol of generosity. But salt is also compared to Torah, both staples in our “diet.”

 

A fascinating narrative in Talmud Bechorot 8b shares a challenge of wits between a Greek philosopher and Rabbi Yehoshua. The philosopher asks, “‘When salt becomes unsavory, how is it salted’? To which Rabbi Yeshoshua confidently replied: ‘With the placenta of a mule’. But philosopher sneered: ‘And is there a placenta of a mule [which is a sterile animal]’?! To which the Rabbi posited: ‘And can salt become unsavory’?!”

Like salt preserves, so does our Torah. Neither goes bad. But similar to the great diversity of salt forms available, so too can we find innumerable Torah voices, each that bring out different flavors of Torah study.

 

After five days in a jar, my pickles were ready for consumption. I brought them home to share with my kids. Frankly, I was just shocked that the cucumbers were indeed pickled. But my kids were focused on the fact that, admittedly, they were a bit too salty. I argued: “you can never have too much Torah!” 


Shabbat Shalom! See you in shul,

Rabbi Uri


P.S. Check out our upcoming events for two enriching learning opportunities with guest scholars, Rabbi Asher Lopatin (July 20) and Rabbi Haim Ovadia (July 26).


Pickling the Pearlstone Way:

1. Fill up a mason pint jar 1/2 way with warm water.

2. Place 2 teaspoons of salt into the jar (not heaping!); stir until salt dissolves.

3. For flavoring, add up to 1 tablespoon of pickling spice, dill, and garlic.

4. Slice the cucumbers into spears and pack into the jar.

5. Fill the jar with water until the spears are completely submerged in the brine.

6. Place a couple of sprigs of dill on the top surface to keep the cucumbers submerged.

7. Cover the jar; Do not fully tighten the lid.

8. Let them sit for 5-10 days (desired taste), refrigerate and enjoy!


YOUTH PROGRAM UPDATE:

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Our Youth Program is in an overhaul, and for the next few weeks, the older kids program will be on summer-mode, and consist of babysitting, activities and games, without the usual davening and parsha related programming. Stay tuned for excellent upcoming programs to begin in the Fall! In the meantime, many thanks to Carmiya Weinraub, who has stepped in to help organize our youth activity.

Your feedback is appreciated! RSVP to this email.
Beth Joshua Congregation of Aspen Hill
13300 Arctic Ave, Rockville, MD 20853
301.962.9400 x5247
www.BethJoshua.org
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Beth Joshua Congregation
13300 Arctic Ave
Rockville, Maryland 20853
US

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