Those seeking accurate information about the flotilla affair should check out Jameel and friends’ excellent and up-to-the-minute coverage. May we soon be privileged to enjoy besurot tovot, yeshu’ot, and nechamot (good tidings, salvation, and consolation) as well as the fulfillment of the well-known pasuk from last week’s parsha:
“And it was, when the Ark journeyed, Moshe would say: Arise, Hashem, and may Your enemies be scattered, and may those who hate You flee from before You.” (Bamidbar 10:35)
Interestingly, in the days immediately following Shavuot, the Shiputzim kids willingly – and even eagerly - make an exception to their longstanding aversion to leftovers.
Of course, when the original menu includes favorites such as potato soup, milchig lukshen kugel, cheesecake and more, it shouldn’t come as a surprise that leftovers regularly enjoy a brief spell of popularity during the post-Shavuot period.
Yet, there are those here in TRLEOOB* who would argue that tuna croquettes are the primary factor behind leftovers’ all-too-fleeting, annual turn as a feature-not-a-bug.
Here, then, is the recipe:
Note: This recipe is extremely forgiving. In fact, I rarely bother measuring any of the ingredients.
- 4 cans tuna in water, drained and chopped
- 4 eggs
- 1 TBSP onion, finely chopped
- 1 cup bread crumbs (I use rolled oats instead.)
- 4 TBSP mayonnaise
Mix ingredients together and form into patties. Place patties into a well-oiled pan (I use canola oil), and bake at 400 degrees. When the first side is golden-brown, turn and continue baking. Eat warm or cold. (We prefer them cold.)
*TRLEOOB=the real life equivalent of our blog