Every Day a New Year, with Honey Apple Pudding to Celebrate


Yesterday was Rosh Hashanah, otherwise known as the Jewish New Year. It is one of three New Years I celebrate each year, along with the Western January 1st and Tibetan Losar, in February. The more cultures you belong to, the more fresh starts you get, I suppose. It’s kind of nice having multiple opportunities to reflect on the state of my life and eat corresponding celebratory food.

The state of life right now seems to be settling in. I live in France. Okay then. Today I woke up with thunder shaking the woods. It felt grounding. The rains come; the seasons change. I eat granola and drink rooibos tea, bake bread, and write e-mails. I meditate, joke with Lama, reflect on the year to come for and in and with this community.


We answer questionnaires, plan budgets, clarify responsibilities. We get ready for the “réunions d’automne.” Three days of presentations and five days of meetings about what it is we do here and how we plan to do it for the next twelve months. We muse over public relations and gluten-free ingredients. We talk finances and management and teamwork, and then we go out for dinner because it’s been four hours and it’s just that time.


I discover more about this fascinating phenomenon called “being an adult,” where people trust you with organization and autonomy and directing others. I take phone calls about last minute lunch guests and plan menus on the fly. I walk quora around the stupa to make wishes to be more patient and less impulsive, a better listener and less headstrong, to trust change and bring goodness.  I make apple honey pudding to nourish all these near-and-oh-so-dear and make manifest the wish that the year to come will be sweet. Go team. Happy (this particular) New Year!

If you’re wondering, apples and honey are a traditional Rosh Hashanah combo, for the healing/nourishing/wish-making properties stated above. Usually, a direct apple slice, honey dunk method is applied, but sometimes you just have to reinvent tradition. In this case, super worth it. This is like the Jewish cousin of sticky toffee pudding. Soft and sticky and melt-in-your mouth. Sweet and earthy with the tiniest bit of tang from the apples. New Year’s food worth celebrating.

Recipe follows…

Continue reading