Dear mom,

I finished my first semester of graduate school. Again.

I came home to a family, food and mahjong marathon. Again.

I threw my stuff into bags and now I’m in a strange yoga pose on the floor of the airport waiting to board my flight while people look at me funny. Again.

Education, luxury/gluttony and world travel… what a routine!

The first time I traveled internationally, I bought currency in advance. I had the money belt, several copies of my passport with emergency phone numbers scribbled on the back, iodine tablets for dirty water, a travel purse with two kinds of emergency antibiotics.

Now I carry clothes, sneakers, lotions and snacks. This whole process of unloading and loading has become so familiar that I didn’t even double-check my bags after I zipped them. I left my wallet at home. My wallet! What else am I forgetting? What other mistakes will I make?

Oy. There is so much more I could have done to prepare for this trip.

On one hand I feel calm. I know that Hanoch will be waiting for me at baggage claim and that Edna will prepare Israeli salad with eggs, cottage and tahini for breakfast. I know how to take the bus from their house to Jessica’s apartment and the colors I’ll hijack from her crazy nail polish collection (Parka Perfect, Nice is Nice). I know the stall owners at the shuk that will let me nosh from their bastas and the ones that will yell loudly if they see my hand reach into their bins of dates and dried figs. I know most of the beds I’ll be sleeping in and I know who to call if I get lost. I know because I’ve done it all before.

On the other hand I’m totally freaking out. I don’t know anything. I have a new mission that’s complicated and tricky. There are so many unknowns that I don’t even know what I don’t know. The stakes feel high. I’ve invested huge amounts of time into learning new skills that are supposed to prepare me for this, but I can’t keep track of what skills I’m supposed to be using. I left my wallet at home! This trip could be a complete fail.

I could have stayed home with you and dad, gorging on your latkes, apple cakes, etc, etc, etc and sleeping all break long. That would have been nice. Instead, I’m on my way to the known and the unknown. Again.

Xoxo,

Shaina

In our family, we use the word struggle a lot. We struggle with discomfort and comfort and how to find a balance.

We struggle with finding appropriate dishes to serve to make all of our guests comfortable. Yep, I’m talking about parve desserts. The recipe below is a parve one that’s worthy of the dessert table. These truffles will please guests who are vegan and who keep kosher. They’re gluten-free, dairy-free, grain-free and have no added sugar. And they’re green!

Matcha Truffles 

Serves: 12-20

prep time: 40 minutes

• ½ cup walnuts
• ½ cup coconut flour
• ½ cup almond butter
• 1 cup chopped dates
• 2 tablespoons agave (or honey if not vegan)
• 2 teaspoons vanilla extract
• Pinch of sea salt
• 2 tablespoons matcha green tea powder
• ½ cup toasted coconut for dusting

Add the nuts to the bowl of a food processor and process until finely chopped. Add remaining ingredients to the food processor, and process until a sticky paste forms. If more liquid is needed, add 1 tablespoon of lukewarm water or nut milk, like almond milk.

With coconut oil on your hands, roll about 1 tablespoon of the mixture into a ball. Roll each truffle in toasted coconut before serving. Store in fridge and serve cold—they will begin to melt if you leave them out at warm temperatures for too long.