by Raizy Rubin
We don’t usually serve Kasha Varnishkes (buckwheat and bowtie noodles) at Shabbos Lunch, so here’s the backstory.
My father, Rabbi Shlomo Galperin, was born and raised in Tashkent Russia. He and his family were practicing observant Jews – and Chassidim – despite the hardships this posed in Communist Russia. They kept a Kosher home, observed Sabbath and the Holidays, etc etc. Yud-Tes (the 19th of) Kislev was no different. It was an important Chassidic holiday and had to be celebrated properly. Discreet arrangements were made for a family to host the Yud-Tes Kislev farbrengen gathering. Guests arrived and left at different times so as not to arouse suspicion, and they each took different routes to get there.
Bubbe Bluma, for whom our Bluma is named for, always prepared the traditional Kashe for the farbrengen. My father as a teen would take the hot Kashe under his coat and make his way to the pre-arranged location in a roundabout way. When he got there the small room was already crowded and seats were kept for older men. My father and his friend sat underneath the table (hard to imagine since my father has a big build) listening and soaking in every word.
It must have been something carrying that hot wrapped kashe through the streets, ever watchful, always vigilant. Every year of my marriage I make Kashe for Yud-Tes Kislev to recall the dedication of my grandmother and father to a Chassidic farbrengen, despite whatever obstacles and challenges.