Independence Day is a day that symbolizes joy.
True, the connection to Memorial Day that precedes it and its sadness is a difficult and complex one, but when you start getting organized for the festivities - the conversation with friends and family about the meeting points causes the sadness to change with excitement.
When you go through the difficulty of Remembrance Day with the knowledge that everything was for an important purpose, the desire to celebrate Independence Day even intensifies.
My wife Naama's family is a whole family, and for her the connection between sadness and joy and between the "was" and the "there" is a beautiful connection that tells the story of all of us, of the State of Israel.
Since all the family members are buried in the same city but not in the same cemetery, on Memorial Day the family has a regular agenda: we meet early in the morning at an old cafe in the city that grandparents would go to, from there make a "round" in the cemeteries to visit grandparents, and from there to the ceremony Memorial Day at the cemetery where the late Lieutenant Yitzhak Del, Aliza's first husband, Naama's mother, and the father of her two older brothers Amir and Tzachi, named after him, are buried there.
The late Yitzhak was drafted into the IDF in early November 1966 and served in the Medical Corps.
When the Yom Kippur War broke out and his wife was pregnant with their second son, he was sent to the northern front.
When heavy shelling began at the evacuation point for wounded in helicopters, despite explicit warnings not to get up under the heavy artillery fire - he continued to treat the wounded.
During this operation he was wounded and fell, and after his death he received for his activities under fire the Zlash of the Chief of Staff.
After the ceremony, everyone stays together in the brothers' house, resting and getting ready for the festivities, and when these begin, they go together - but not for nothing, but are organized with a mat, snacks and beers, wearing T-shirts with Israeli flags, holding LED lamps.
We sit like a noisy bunch in the crowd, enjoying life and lifting to life.
It's time to celebrate the "yes".
Today, when the children have already grown up, in the stage stage everyone disperses a little and everyone joins his friends, but we adults stay together and every year we diversify and upgrade.
This year we went in a different direction: celebrating with open fire at the Independence Day bonfire, with homemade beer from Amir, Naama's older brother.
Corn on the fire with aioli halfinio
Crackling in the mouth.
Corn on the fire with aioli halfinio, Photo: Assaf Carla
Materials:
6 fresh corn cobs
Olive oil
Salt
To Aioli Halpinio:
2 egg yolks
1 teaspoon mustard
2 cloves crushed garlic
Pinch of salt
1/2 cup canola oil
1/4 cup olive oil
30 ml of freshly squeezed lemon juice
1 Substitute finely chopped
1 tablespoon chopped green onion
A handful of chopped coriander
Whisk the egg yolks, mustard, garlic and salt well in a hand blender.
While whisking, slowly add the oils, and continue to whisk until a smooth spread is obtained.
Add the lemon juice, whisk again and mix with the substitutes, green onions and coriander.
Now, for the corn (you can cook it before in hot water, optional): Spread the corn cobs with olive oil and salt.
Skewer each cob on an iron skewer - if you have not cooked beforehand wrap in foil - and roast on the fire or on a charcoal grill for a few minutes on each side.
Remove the foil and roast a little more until the desired browning is obtained, dip in the aioli - and appetite.
Sea fish "on the fire"
Sea fish "on the fire", Photo: Assaf Carla
Materials:
Sea fish weighing 2 kg, open for butterfly (ask the fisherman or the store to open for you)
1 sweet arisa jar
Salt
1 sliced lemon
3 hot green peppers
Spread the fish in arisa, sprinkle over salt and place on a solid wooden surface (butcher).
Place the sliced lemon and hot pepper on the fish and close everything with an iron net (see photo, can be found in hardware stores).
When the firewood turns into coals over medium heat, place the wooden surface with the fish close to the coals but not really inside the fire, so that it does not burn.
It is important to place the fish at a height of about 30 cm. To do this, you should use a stone or some object. Place the fish for about 10 minutes, until the meat breaks off from the skin easily.
Asado meat
Delicious fire.
Meat Asado, Photo: Assaf Carla
Materials:
Asado piece weighing 3 kg
1 tablespoon large paprika
1/2 chopped shatta pepper (depending on the desired spiciness)
1/4 cup oil
1 tablespoon cumin
2 tablespoons honey
A handful of coarse salt
A handful of rosemary sprigs
2 tablespoons pickled lemon
The night before, spread the asado portion with all the ingredients except the rosemary, coarse salt and pickled lemon, and wrap in foil.
After overnight, place in the oven at 150 degrees for an hour, with the asado completely sealed with foil.
When you take the asado piece out of the oven, place it on a massive wooden surface (butcher), sprinkle over the coarse salt, place the rosemary and pickled lemon branches and wrap in an iron mesh (can be found in hardware stores).
When the fire trees have calmed down from their strong combustion and turn into coals, place the butcher with the asado portion close to the fire but not really inside the fire, which will not burn, for about two hours, until the meat is tender.
If the meat is too greased, keep it away from the fire a little, so that it does not dry out.
Were we wrong?
Fixed!
If you found an error in the article, we'll be happy for you to share it with us